delicious delights

Foodie Tuesday- Kale & Smoked Turkey

what's+for+dinner-+Foodie+Tuesday+Banner+copy.jpg

This week Foodie Tuesday Smarty Marty is discovering her Southern roots with this classic Kale & Smoked Turkey. Let's Begin by gathering up the necessary ingredients

37256239_2390639427613659_2127784690302582784_o.jpg

INGREDIENTS

 

  • 1–11/4-pound smoked turkey wing or fresh turkey wing

  • 3 tablespoons olive oil

  • 3 cups thinly sliced onions

  • 1 teaspoon crushed red pepper flakes

  • Fine sea salt, freshly ground pepper

  • 1 pound turnips, peeled, cut into 1' cubes

  • 6 garlic cloves, minced

  • 16 cups (firmly packed) coarsely torn kale leaves (from about 1 lb.; center stems removed)

  • 1 tablespoon apple cider vinegar

  • 2 tablespoons (1/4 stick) unsalted butter

37291717_2390639310947004_2936121660241084416_o.jpg

RECIPE PREPARATION

  • Place turkey wing in a large pot. Add 12 cups water; bring to a boil. Reduce heat to medium-low, cover, and simmer until turkey is tender, about 1 hour. Drain, reserving 4 cups broth. Let wing cool. Coarsely shred meat, discarding skin and bones.

  • Heat oil in a large heavy pot over high heat. Add onions and pepper flakes. Season with salt and pepper. Saut é until onions begin to soften, about 4 minutes. Add turnips, garlic, and 2 cups reserved turkey-wing broth. Bring to a boil and cook for 2 minutes. Add kale. Cook, stirring often and adding broth by 1/4 cupfuls if dry, until turnips are tender and kale is wilted, about 10 minutes. Stir in reserved turkey meat. Season with salt and pepper. Drizzle vinegar over; add butter and stir until butter melts.

37265713_2390639354280333_1998311123048202240_o.jpg
37270848_2390639330947002_8764807256358256640_o (1).jpg

Food Styled and Prepared By Smarty Marty 

Recipe By - www.bonappetit.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty - Surf & Turf

Happy Tuesday Folks its time for Foodie Tuesday with Smarty Marty! This week she brings you Surf and Turf. For you meat and seafood lovers this combination recipe is for you. As always first things first is we have to gather the needed ingredients.

Surf & Turf3.jpg

This recipe by Taste of Home requires the following: 

  • 2 garlic cloves, minced
  • 2 teaspoons plus 2 tablespoons olive oil, divided
  • 1/4 cup minced fresh parsley
  • 3 tablespoons chopped green onions
  • 2 tablespoons minced fresh thyme
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup butter, softened
  • 1 cup soft bread crumbs
  • 1/4 cup butter, melted
  • 4 lobster tails (8 to 10 ounces each)
  • 4 beef tenderloin steaks (4 ounces each)
  • 4 teaspoons coarsely ground pepper

DIRECTIONS - Recipe Taken from Taste of Home

In a small skillet, saute garlic in 2 teaspoons oil until tender; remove from the heat. In a small bowl, combine the parsley, green onions, thyme, lemon peel, salt, pepper, cayenne and reserved garlic. Set aside 1/2 cup for crumb topping.

Add softened butter to remaining herb mixture; mix well. Shape into a 1-in.-thick log; wrap in plastic. Refrigerate for 30 minutes or until firm.

For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside.

Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage.

Place lobster tails on a baking sheet; top with reserved crumb topping. Bake, uncovered, at 375° for 15-20 minutes or until meat is firm and opaque and crumbs are golden brown.

Meanwhile, sprinkle steaks with coarse pepper. In a large skillet over medium heat, cook steaks in remaining oil for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).

Unwrap herb butter; cut four 1/4-in.-slices from log. Place one slice on each steak. Serve with lobster. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months. Yield: 4 servings.

Surf & Turf4.jpg
Surf & Turf1.jpg
Surf & Turf2.jpg

Food Styling Photography and Preparation By Smarty Marty 

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

 

Foodie Tuesday with Smarty Marty- Jerk Cornish Hen

A little jerk in your life... well Jerk Cornish Hen that is.. This week food ideas from Smarty Marty is a deliciously prepared Jerk Cornish Hen... So before we get started we need to gather the following ingredients: 

1 large bunch scallions, roughly chopped

  • 1 red bell pepper, stemmed, quartered and seeded
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup lime juice
  • 6 cloves garlic
  • 2 tablespoons fresh thyme
  • 1 tablespoon ground allspice
  • 1 tablespoon grated peeled ginger
  • 1 tablespoon packed dark brown sugar
  • 1 Scotch bonnet chile pepper, stemmed (remove seeds to tame heat)
  • Kosher salt
  • 4 Cornish game hens (1 1/2 to 2 pounds each), cut in half
  • Freshly ground pepper
Jerk Cornish Hen.jpg

Combine the scallions, bell pepper, olive oil, lime juice, garlic, thyme, allspice, ginger, brown sugar, chile pepper and 1 tablespoon salt in a food processor; pulse to make a thick sauce. Refrigerate 1/4 cup for serving.

Season the hens all over with salt and pepper; poke a few holes into the bone side. Rub 1 cup of the jerk sauce all over the hens in a large bowl or pan. Cover and refrigerate for 2 to 4 hours.

Preheat a grill to medium; prepare for direct and indirect grilling: On a charcoal grill, bank the coals on one side. For a gas grill, turn off one of the burners after preheating. Remove the hens from the marinade, letting any excess drip off; place skin-side up on the cooler side of the grill (position the legs closer to the fire). Cover and cook until the hens are golden brown, about 15 minutes.

Baste the hens with any extra jerk sauce, then turn them over to the direct-heat side of the grill; cook, uncovered, until the skin is dark brown and the meat is cooked through but still moist, 5 to 10 more minutes. (A thermometer inserted into the thickest part should read 160 degrees.) Set the hens aside for 5 minutes, then serve with the reserved jerk sauce.

Jerk Cornish Hen.jpg
Jerk Cornish Hen.jpg
Jerk Cornish Hen.jpg

Food Preparation and Styling By Smarty Marty 

Recipe By: /www.foodnetwork.com

 

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday By Smarty Marty- Stuffed Zucchini Boats

Looking for something unique to cook this week Smarty Marty has you covered with these delicious delights using 3 fresh Zucchini! This will be sure to smell your kitchen up with a fresh aroma and leave you with a smile on your face after dinner! 

This week delicious delights is  Stuffed Zucchini Boats! 

We first need to gather up the ingredients needed for this dish. 

What you will need: 

3 zucchini
1 pound Italian ground turkey
1 cup dry bread crumbs
1 clove garlic, minced
1 med onion
1 (32 ounce) jar spaghetti sauce
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese



Recipe inspired by Allrecipes

Smarty Marty- Stuffed Zucchini Boats

Preheat oven to 350 degrees F (175 degrees C).
Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with ground turkey, garlic, bread crumbs, and parmesan cheese. Stuff squash with ground turkey mixture and place in 9x13 inch baking pan. Pour sauce over squash and cover pan with foil.
Bake in preheated oven for 45 minutes, or until ground turkey is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.

Smarty Marty- Stuffed Zucchinni Boats
Smarty Marty - Stuffed Zucchini Boats
Smarty Marty Zucchini Boats
Food Prepared and Styled By Smarty Marty   Recipe by Allrecipes.com 

Food Prepared and Styled By Smarty Marty 

Recipe by Allrecipes.com 

Foodie Tuesday with Smarty Marty- Scallops with Roasted Garlic

Happy Fat Tuesday All!!! For this week Foodie Tuesday Delight we are sharing Seared Scallops with Roasted Garlic and Fresh Green Beans 

Before we get started you need the following Ingredients: 

  • 3 tablespoons olive oil
  • 1 head garlic, cut in half
  • 1 cup chicken stock
  • 1/2 cup cream
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Bertolli Extra Virgin Olive Oil,
  • 1/2 pound sea scallops
  • salt and ground black pepper to taste
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley for garnish
Seared Scallop

Directions :

  • Prep  15 m

  • Cook 45 m

  • Ready In  1 h

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Spoon 3 tablespoons olive oil over the cut sides of the garlic head; wrap tightly in aluminum foil.
  3. Roast in the preheated oven until the garlic is soft, about 30 minutes; set aside until cool enough to handle.
  4. Squeeze the roasted garlic cloves into a saucepan; pour the chicken stock into the saucepan and use a fork to mash the garlic into the stock. Cook the stock over high heat until the liquid is reduced in volume by half, about 10 minutes. Stir the cream into the stock and remove from heat; set aside.
  5. Melt the butter with 1 tablespoon olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper; sear in the hot butter and oil mixture until opaque, about 3 minutes per side. Remove from heat immediately.
  6. Stir the lemon juice into the cream sauce; spoon immediately onto 2 plates. Arrange the scallops on the plates. Garnish with the parsley to serve.
Seared Scallops with roasted garlic2.jpg
Seared Scallops with roasted garlic.jpg

Food Styling and Preparations By Smarty Marty 

Recipe Courtesy of  Allrecipes.com 

Foodie Tuesday with Smarty Marty- Creamy Macaroni & Cheese

We are excited to bring you this cheesy delight! Smarty Marty take on Macaroni and Cheese is sure to delight your family with this quick delicious sensation . 

What you'll need for this dish : 

Creamy Mac & Cheese

1 (16 ounce) package elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/8 teaspoon
1 pinch ground nutmeg
1/4 teaspoon Worcestershire sauce
1 teaspoon salt
3 cups shredded sharp Cheddar cheese, divided
1 teaspoon Dijon mustard
1/2 cup panko bread crumbs
1 tablespoon butter, melted n white pepper
3 cups milk
Preheat oven to 400 degrees F (200 degrees C).

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.

Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.

Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.  Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.  Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.  Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.  Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.

Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.

Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.

Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.

Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.

cheesy mac and cheese .jpg
cheesy mac and cheese
Recipe By Chef John   Styling and Food Preparation By: Smarty Marty 

Recipe By Chef John 

Styling and Food Preparation By: Smarty Marty 

cheesy mac and cheese by smarty marty

Foodie Tuesday with Smarty Marty- Beef Short Ribs

This week foodie Tuesday meal idea by Smarty Smarty is Beef Short Ribs with mashed potatoes, aparagus and steamed carrots  

1st Things first gather the ingredients you will need for this meal    Ingredients   4 pounds boneless beef short ribs, cut into 3-inch long pieces.  Kosher salt and freshly ground black pepper.  2/3 cup light brown sugar.  1 teaspoon Hungarian paprika.  1/2 teaspoon garlic powder.  1 tablespoon white vinegar.  1/2 teaspoon dried ground thyme.  2/3 cup ketchup.  1 tablespoon yellow mustard  1 tablespoon Worcestershire sauce

1st Things first gather the ingredients you will need for this meal 

Ingredients

4 pounds boneless beef short ribs, cut into 3-inch long pieces.

Kosher salt and freshly ground black pepper.

2/3 cup light brown sugar.

1 teaspoon Hungarian paprika.

1/2 teaspoon garlic powder.

1 tablespoon white vinegar.

1/2 teaspoon dried ground thyme.

2/3 cup ketchup.

1 tablespoon yellow mustard

1 tablespoon Worcestershire sauce

Directions for cooking the short ribs 

Preheat the oven to 300 degrees F. Arrange the short ribs in a 13-by-9-inch baking dish and season with salt and pepper, to taste. In a small bowl, combine all the remaining ingredients and stir to incorporate. Pour the sauce over ribs and toss well, coating all the pieces. Cover with aluminum foil and roast until cooked through and tender, about 3 hours. Remove the foil during the last 30 minutes of cooking to brown the top. Transfer to a serving platter and serve.

Beef Short ribs with BBQ sauce
Beef BBQ Short Ribs

Meal cooked and styled by Smarty Marty

Recipe by - Food Network 

Foodie Tuesday with Smarty Marty- Cabbage Soup

This week Foodie Tuesday Dinner Idea is Cabbage Soup

Gather the items need for this delicious delight

 

    Ingredients  ½ head of cabbage, chopped  1 cup celery, diced  1 cup white or yellow onion, diced  1 cup carrots, diced  1 green bell pepper, diced  2-3 cloves garlic, minced  4 cups chicken broth  14 oz can basil, oregano, garlic diced tomatoes  1 teaspoon oregano  1 teaspoon basil  ½ teaspoon red pepper flakes  few shakes of black pepper  ½ teaspoon salt (optional)

    Ingredients

    ½ head of cabbage, chopped

    1 cup celery, diced

    1 cup white or yellow onion, diced

    1 cup carrots, diced

    1 green bell pepper, diced

    2-3 cloves garlic, minced

    4 cups chicken broth

    14 oz can basil, oregano, garlic diced tomatoes

    1 teaspoon oregano

    1 teaspoon basil

    ½ teaspoon red pepper flakes

    few shakes of black pepper

    ½ teaspoon salt (optional)

    Ingredients

    ½ head of cabbage, chopped

    1 cup celery, diced

    1 cup white or yellow onion, diced

    1 cup carrots, diced

    1 green bell pepper, diced

    2-3 cloves garlic, minced

    4 cups chicken broth

    14 oz can basil, oregano, garlic diced tomatoes

    1 teaspoon oregano

    1 teaspoon basil

    ½ teaspoon red pepper flakes

    few shakes of black pepper

    ½ teaspoon salt (optional)


    Instructions

    1. Instructions
    2. Heat 2 tablespoons of olive oil in a large pot over medium heat.
    3. Add celery, onions, bell peppers, and carrots.
    4. Saute until slightly tender.
    5. Stir in garlic.
    6. Pour in chicken broth.
    7. Stir in tomatoes and cabbage.
    8. Bring to a boil and then reduce heat.
    9. Cook until cabbage is tender.
    10. Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
    11. Taste broth and adjust seasoning if needed.
    12. Serve and enjoy!
    Cabbage Soup - table setting
    22135554_1952270888117184_2986094909681219485_o.jpg

    Recipe By  Divas Can Cook 

    Food prepared and Styled By Smarty Marty 

    Foodie Tuesday by Smarty Marty - Egg Plant Parmesean

    This week dinner idea is Egg Plant Parmesean! 
     

    Ingredients   1 medium eggplant cut into 3/4 inch slices 1cup seasoned dried breadcrumbs 1 egg 1 1/2 cup grated mozzarella cheese 1 1/4 cup spaghetti sauce 2 garlic gloves 1 tablespoon of minced basil 1 tablespoon water 1/4 teaspoon red crushed pepper flakes 1/4 cup grated Parmesan cheese

    Ingredients

    1 medium eggplant cut into 3/4 inch slices
    1cup seasoned dried breadcrumbs
    1 egg
    1 1/2 cup grated mozzarella cheese
    1 1/4 cup spaghetti sauce
    2 garlic gloves
    1 tablespoon of minced basil
    1 tablespoon water
    1/4 teaspoon red crushed pepper flakes
    1/4 cup grated Parmesan cheese

    In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.
    Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender.
    While eggplant is cooking, combine spaghetti sauce and pepper flakes and minced garlic cloves in a saucepan over low heat.
    Place half of the eggplant in a greased 1-qt. baking dish. Sprinkle with half of the basil and Parmesan cheese. Arrange spaghetti sauce over top; sprinkle with remaining basil and Parmesan
    cheese. Layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350 degrees F for 20 minutes. Uncover; bake 5 minutes longer or until the cheese is melted.

    eggplant parmesean
    Images & Food Styling By Smarty Marty!

    Images & Food Styling By Smarty Marty!

    Foodie Tuesday By Smarty Marty- Taco Tuesday with Turkey

    This week meal is a classic Taco Tuesday... with Turkey and all the delicious fixings!!!

     

    Taco Tuesday with Turkey

    Ingredients

    • 1 1/2 tablespoons chili powder
    • 2 teaspoons ground cumin
    • 1 teaspoon ground paprika
    • 1 teaspoon salt
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon cayenne pepper
    • 1 (12 ounce) package ground turkey
    • 1/2 cup water
    • 1 tablespoon cider vinegar
    • 1 1/2 teaspoons brown sugar
    Directions  Mix chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano, and cayenne together in a small bowl.  Cook turkey in a large nonstick skillet over medium heat, stirring to break up clumps, until no longer pink, 3 to 5 minutes. Stir in chili powder mixture and water. Reduce heat and simmer, stirring occasionally, until most of the liquid has been absorbed, about 10 minutes.  Stir cider vinegar and brown sugar into the skillet. Simmer until flavors combine, 3 to 4 minutes. Transfer to a serving bowl.  Recipe from Allrecipes.com   Images and Styling by Smarty Marty 

    Directions

    Mix chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano, and cayenne together in a small bowl.

    Cook turkey in a large nonstick skillet over medium heat, stirring to break up clumps, until no longer pink, 3 to 5 minutes. Stir in chili powder mixture and water. Reduce heat and simmer, stirring occasionally, until most of the liquid has been absorbed, about 10 minutes.

    Stir cider vinegar and brown sugar into the skillet. Simmer until flavors combine, 3 to 4 minutes. Transfer to a serving bowl.

    Recipe from Allrecipes.com 

    Images and Styling by Smarty Marty