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Foodie Tuesday with Smarty Marty- A Seafood Boil

I seafood :)  Just thought we start off with a word play joke!!! Ha!! 

This Tuesday we are happy to bring you weekly recipe ideas from our weekly contributor Smarty Marty! This week she bring us a Seafood Boil! So for all you seafood lovers this one is for you! Enjoy! 

So in order to create this meal you will need the following ingredients: 

Ingredients:

  • 8 quarts water
  • 1/3 cup canola oil
  • 6 yellow onions, unpeeled
  • 4 celery stalks, halved crosswise
  • 2 lemons, unpeeled and quartered
  • 12 garlic cloves
  • 5 bay leaves
  • 2-inch piece fresh ginger, thickly sliced
  • Crab boil spice mix (see above) or 6 oz. packaged whole-spice crab boil
  • 1/2 to 3/4 cup sea salt, or to taste
  • 1 Tbs. cayenne pepper, or to taste
  • 1 Tbs. black peppercorns, or to taste
  • 2 to 3 lb. small red-skinned potatoes, unpeeled
  • 24 live blue crabs or 4 to 6 small live Dungeness crabs
  • 6 ears of corn, husked and halved crosswise
  • 5 lb. large shrimp, with heads attached
Seafood Boil - Smarty Marty

Directions:

Pour the water into a large stockpot. Add the oil, onions, celery, lemons, garlic, bay leaves, ginger, crab boil spice mix, salt, cayenne and black peppercorns and bring to a boil over high heat. Boil for 10 minutes.

Add the potatoes and boil for 5 minutes. Add the crabs and boil for 15 minutes. Add the corn and boil for 5 minutes.

Add the shrimp and boil for 1 minute. Turn off the heat and let the mixture stand for 5 minutes.

Using tongs or a skimmer, retrieve the seafood and vegetables from the pot and serve them warm atop several thicknesses of newspaper or large sheets of parchment paper, or transfer to a large serving platter. The seafood can also be served at room temperature or chilled. Use a nutcracker or a table knife to crack the shells. Serves 8 to 12.

Adapted from Williams-Sonoma Foods of the World Series, New Orleans, by Constance Snow (Oxmoor House, 2005).

seafood boil
Seafood Boil

Styled and Prepared By Smarty Marty 

Food Recipe and Direction By www.williams-sonoma.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- Jamaican Chicken Soup

Smarty Marty Stirs up the pot this week with her take on delicious Jamaican Chicken Soup! 

Let's prepare ourself by gathering up the fresh ingredients needed for this Foodie Idea of the Week 

You are going to need the following ingredients 

INGREDIENTS

½ Chicken (cut in 8 pieces)
2 sprig Thyme
1 tbsp Salt
1 stalk escallion
4 Pimento Berries (Allspice)
½ lb Yellow Yam

2 Irish Potatoes
2 lb. Pumpkin (cut up into 1 inch pieces)
1 Cho-cho (Christophine) (cut up into 1 inch pieces)
1 pk Jamaican Chicken Noodle or Cock Soup
1 oz. Butter

Jamaican Chicken Soup

Preparation 

METHOD

1. In a stock pot, add three quarts of water and then add salt to taste. Bring water to a boil then add chicken, pumpkin, and cho-cho together. Boil for 30 minutes.

2. Peel the skins off the yellow yam and potatoes and wash these root vegetables in cold water to remove the dirt. 

3. Cut each vegetable into four slices and then add them to the pot.

Special tip: - You man add spinners (small dumplings) to the soup at this time if you wish.

4. The flame should be turned to high at this point and allow to boil for 15 minutes.

5. Add the remaining ingredients to the pot, turn the flame down to medium, and cook for another 10 minutes, then simmer for another 5 minutes.

6. Check the yellow yam to ensure that it is soft. If not, cook until it becomes soft but not mushy.

Cook's tip: You can speed up the time to prepare this chicken soup by slicing the yellow yam into thinner slices.

Jamaican Chicken Soup
Jamaican Chicken soup
Photos and Food Preparation and Styling  By Smarty Marty  Recipe By - http://www.jamaica-land-we-love.com   

Photos and Food Preparation and Styling  By Smarty Marty

Recipe By - http://www.jamaica-land-we-love.com

 

Foodie Tuesday with Smarty Marty take on Stir Fried Rice Noodles with Grilled Salmon

Smarty Marty Foodie Tuesday Dinner Idea is Stir Fried Rice Noddles with Grilled Salmon

This delicious delight takes 10 minutes preparation and 20-25 min cook time 

stir fried noodles.jpg

Ingredients :

  • 150g pack medium egg noodle
  • 1 tbsp vegetable oil
  • 2½ cm piece fresh ginger
  • , finely chopped
  • 2 garlic cloves, finely chopped
  • 1 large carrot

    , cut into matchsticks

  • 1 yellow pepper, deseeded and thinly sliced
  • 100g mangetout
  • , sugarsnaps or frozen peas
  • 2 spring onions
  • , finely chopped
  • 85g beansprout

    (optional)

  • 2 tbsp soy sauce
  • 1 tsp white wine vinegar
stir fried noodles.jpg
  1. Boil the noodles for 3 mins in a large pan, drain and rinse under cold water through a sieve and set aside to drain completely.

  2. Heat the grill to high. Mix together the miso paste, balsamic vinegar, soy sauce and paprika to make the miso glaze and brush over the salmon fillets with a pastry brush. Lay the salmon skin side down on a greased baking tray and grill for 6-8 mins until just cooked through.

  3. Heat the oil in a wok and stir-fry the garlic, ginger, spring onions and chillies for a couple of mins until soft, then add the cooked noodles, beansprouts and coriander. Toss everything together until well combined and turn off the heat. To finish, stir the fish sauce into the stir-fried vegetables and noodles, then pile onto plates, topping with the salmon

stir fried noodles.jpg
stir fried noodles.jpg.

Food Prepared and Styled By Smarty Marty 

Recipe By : 

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- Chicken Marsala

Peace & Blessing for a New Year! We are now in 2018! Can you believe it.. Well for the 1st Foodie Tuesday of the year we have Smarty Marty take on Chicken Marsala! 

Chicken Marsala with mushrooms over garlic mashed potatoes

Chicken Marsala with mushrooms

1st things first lets gather up the needed ingredients: 

For this dish we will need the following 

  • 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
  • All-purpose flour, for dredging
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 4 ounces prosciutto, thinly sliced
  • 8 ounces crimini or porcini mushrooms, stemmed and halved
  • 1/2 cup sweet Marsala wine
  • 1/2 cup chicken stock
  • 2 tablespoon unsalted butter
  • 1/4 cup chopped flat-leaf parsley

How to cook & Prepare : 

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Chicken Marsala with mushrooms over garlic mashed potatoes.jpg

Food Recipe & Directions By - The Food Network

Meal prepared & Styled By Smarty Marty 

Foodie Tuesday with Smarty Marty- Turkey Sausage & Sauerkraut

This week specialty Dinner Idea from Smarty Marty is her take on Turkey Sausage and Sauerkraut!  This ingredient list will serve 4 and it's approximately 50 mins. 

Mashed Potatoe was placed on the side with garnishments. 

Ingredient Listing: 

  •  tablespoon olive oil
  • 1 1/2 pounds hot or mild (or a combination) Italian turkey sausages (about 6 sausages) 
  • 1 1/2 tablespoons unsalted butter 
  • 1/4 teaspoon caraway seeds 
  • 1 large bulb fennel, trimmed, quartered and thinly sliced, plus 1 tablespoon fronds for garnish 
  • 1 Gala apple, cored and thinly sliced 
  • 1 pound sauerkraut, drained well 
  • Kosher salt and freshly ground black pepper 
Sauerkraut & Turkey Sausage_prep.jpg
  1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add sausage and cook, turning often, until lightly browned, about 3 minutes. ...
  2. Add the remaining 1 teaspoon oil to the pan and heat over medium heat. Add potatoes and cook, stirring occasionally, for 3 minutes. ...
  3. Add broth, vinegar and mustard.
Sauerkraut & Turkey Sausage.jpg
Sauerkraut & Turkey Sausage2.jpg

Recipe By : Food Network 

Food Styling & Photography 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 - Beef BBQ Ribs

    This Tuesday meal tip idea is BEEF BBQ RIBS WITH GARDEN SALAD

    To get started with this mean you will need the following for your Beef BBQ RIBS

    4 pounds beef ribs
    2 tablespoons of steak seasoning
    1 small onion
    1/4 cups of Worcestershire sauce
    3 or 4 gloves of garlic
    1/3 cup of molasses
    1/2 cup of ketchup
    1/4 cup of lemon juice
    1 tablespoon dry mustard
    1 teaspoon chili powder
    1/2 teaspoon garlic powder

    BBQ Rib ingredients

    Instructions for Preparing

    Trim fat from rib meat. Sprinkle with steak seasoning, add chopped onion and garlic with Ignore sauce. Place in a Dutch oven and cover with water. Simmer for 2 hours. Drain.

    In a small bowl, combines together molasses, lemon juice, ketchup, dry mustard, garlic powder and chili powder. Mix well.

    Place the drained meat on a broiler rack. Brush molasses mixture over ribs. Broil on medium for 10 to 15 minutes, turning and basting with sauce often.

    add a garden salad to the side and some butter potatoes and you have some delicious delights for yourself and family! 

    BBQ Rib Setting
    BEEF BBQ RIBS WITH GARDEN SALAD

    Food Styling and Dinner By - Smarty Marty! 

    Foodie Tuesday By Smarty Marty! Chicken Marsala with Mushrooms

    This week dinner ideas is a take on your regular chicken breast! 

    Chicken Marsala with mushrooms over garlic mashed potatoes

    Let the cooking begin... But first here are the ingredients for your dish

    • 4 boneless skinless chicken breasts, thinly sliced*
    • salt and pepper
    • 2 tablespoons olive oil
    • 1½ cups sliced mushrooms
    • ½ cup Marsala wine** see note
    • ½ cup chicken broth
    • 1 cup heavy whipping cream
    • 1 teaspoon ground mustard
    • 1 teaspoon garlic powder
    • Fresh Chopped Parsley for garnish
    chicken Marsala

    INSTRUCTIONS

    1. In a large skillet over medium heat add 1 tablespoon olive oil to the pan. Add the chicken and lightly salt and pepper. Cook until lightly brown and cooked throughout. Remove chicken and set aside on plate.
    2. Add 1 Tablespoon olive oil and sauté the mushrooms for 1-2 minutes. Add marsala wine and bring to a boil over medium high heat for 1-2 minutes. This allows the alcohol to burn out. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken. Place chicken back in the sauce and continue to simmer for about 1-2 minutes.
    Recipe by- recipe critic   Preparation and Food By Smarty Marty 

    Recipe by- recipe critic 

    Preparation and Food By Smarty Marty 

    Foodie Tuesday By Smarty Marty- Turkey Meatball Subs

    We are excited to bring you this week Foodie Tuesday recipe idea! This would be a winner for your family. 

    Gathering up Fresh Ingredients   INGREDIENTS  1 pound ground turkey  1/2 cup bread crumbs  1 teaspoon dried basil  1 teaspoon dried oregano  1 teaspoon dried parsley  1/2 teaspoon garlic salt  1/2 cup grated Parmesan cheese  1 large egg  2 tablespoons olive oil  1 tablespoon Montreal steak spice  1 jar marinara sauce  16 slices provolone cheese  8 buns or sandwich rolls  INSTRUCTIONS  Preheat oven to 425 degrees. In a large bowl, mix together turkey, bread crumbs, basil, oregano, parsley, garlic salt, Parmesan cheese, egg, olive oil, and steak spice. Form meat mixture into 1-1/2" meatballs and place on a greased cookie sheet. Bake for 15 minutes, or until cooked through.

    Gathering up Fresh Ingredients 

    INGREDIENTS

    1 pound ground turkey

    1/2 cup bread crumbs

    1 teaspoon dried basil

    1 teaspoon dried oregano

    1 teaspoon dried parsley

    1/2 teaspoon garlic salt

    1/2 cup grated Parmesan cheese

    1 large egg

    2 tablespoons olive oil

    1 tablespoon Montreal steak spice

    1 jar marinara sauce

    16 slices provolone cheese

    8 buns or sandwich rolls

    INSTRUCTIONS

    Preheat oven to 425 degrees. In a large bowl, mix together turkey, bread crumbs, basil, oregano, parsley, garlic salt, Parmesan cheese, egg, olive oil, and steak spice. Form meat mixture into 1-1/2" meatballs and place on a greased cookie sheet. Bake for 15 minutes, or until cooked through.

    Turkey Meat Ball Subs
    Slice buns in half and place on a baking tray. Place two slices of provolone cheese on the top half of each bun. Preheat oven to broil and lightly toast buns until golden brown and cheese has melted.  Warm marinara sauce in a large saucepan over low-medium heat or in the microwave until heated through.  Top the bottom half of each toasted bun with 3-4 meatballs, cover in marinara sauce and replace the top half of each bun.

    Slice buns in half and place on a baking tray. Place two slices of provolone cheese on the top half of each bun. Preheat oven to broil and lightly toast buns until golden brown and cheese has melted.

    Warm marinara sauce in a large saucepan over low-medium heat or in the microwave until heated through.

    Top the bottom half of each toasted bun with 3-4 meatballs, cover in marinara sauce and replace the top half of each bun.

    Turkey Meat ball Subs
    Images & Table Setting by Smarty Marty   Recipe By : www.sixsistersstuff.com

    Images & Table Setting by Smarty Marty 

    Recipe By : www.sixsistersstuff.com

    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 

    Foodie Tuesday By Smarty Marty- Cabbage & Sausage Packets

    This week's special recipe is a mix of vegetable and your favorite smoked sausage for a great mix to your weekly food planning! 

    cabbage and Sausage Packets

    Cabbage & Sausage Packets

    Ingredient Listing

    1 lb. Turkey sausage, cut into 1 inch pieces (or your favorite smoked sausage)
    1/2 head of cabbage, cut in 1/4 in wedges
    15 small red and white potatoes, quartered
    1 large onion, sliced
    1/4 cup garlic butter
    salt & pepper to taste
    4 ice cubes

    How to Cook

    Preheat your grill to 400 degrees F.
    Cut four 18 x 12 inch sheets of foil. 
    Divide the cabbage, potatoes and onion over the foil sheets.
    Add 1 ice cube to each mound.
    Evenly divide the sausage between the packets and top with garlic butter 1 tablespoons per packet, salt and pepper.
    Seal each packet well and place in oven for 50 minutes.
    Allow to rest 10 minutes before serving.

    Images and Styling By Smarty Marty 

    Foodie Tuesday By Smarty Smarty- Turkey Tostadas

    It's Tostadas Tuesday... and Smarty Marty gives you here take on this delightful dish! 

    Quick and easy meals for your family... This one Prep time of 25 mins! 

    Ingredients:  1 package (20 ounces) lean ground turkey  1/2 cup chopped onion  1/2 cup chopped green pepper  1 teaspoon canola oil  3/4 cup water  1 envelope taco seasoning  1 can (15-1/2 ounces) hominy, rinsed and drained  12 tostada shells  3 cups shredded lettuce  1 cup (4 ounces) shredded Mexican cheese blend  1 cup chopped tomato  1 cup cubed avocado  Directions:  In a large skillet, cook the turkey, onion and green pepper in oil over medium heat for 5 minutes or until meat is no longer pink; drain. Stir in the water, taco seasoning and hominy. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.  On each tostada shell, layer the lettuce, about 1/3 cup turkey mixture, cheese, tomato and avocado.Yield: 6 servings.  Recipe - Taste of Home 

    Ingredients:

    1 package (20 ounces) lean ground turkey

    1/2 cup chopped onion

    1/2 cup chopped green pepper

    1 teaspoon canola oil

    3/4 cup water

    1 envelope taco seasoning

    1 can (15-1/2 ounces) hominy, rinsed and drained

    12 tostada shells

    3 cups shredded lettuce

    1 cup (4 ounces) shredded Mexican cheese blend

    1 cup chopped tomato

    1 cup cubed avocado

    Directions:

    In a large skillet, cook the turkey, onion and green pepper in oil over medium heat for 5 minutes or until meat is no longer pink; drain. Stir in the water, taco seasoning and hominy. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.

    On each tostada shell, layer the lettuce, about 1/3 cup turkey mixture, cheese, tomato and avocado.Yield: 6 servings.

    Recipe - Taste of Home 

    Foodie Tuesday -Smarty Marty's Independence Day Meal Idea!

    Happy 4th of July! On this date lots of folks are enjoying family food and later today fireworks! 

    So to get your taste buds watering we are presenting this scrumptious summer meal to you! 

    Chicken Wing Kabobs! 

    These creative kabobs can be placed on the grill for a delicious non tranditional treat for the 4th! 

    chicken Wing Kabobs

    Image By Smarty Marty! 

    Foodie Tuesday- Smarty Marty Presents Turkey in The Summer

    We are excited about this colorful summer meal that would be delicious delights for lunch or dinner for a summertime specialty.  

    This week's meal is a Baked Turkey leg with a side salad and corn on the cob.  Simple and Delicious! 

    Great way to have a turkey dinner all year around 

    Great way to have a turkey dinner all year around 

    Images from Smarty Marty

    Foodie Tuesday- Smarty Marty take on Jamaican Escovitch

    Are you ready to get your taste buds roaring...

     We are here again for another Foodie Tuesday By Smarty Marty this week dish is 

    Jamaican Escovitch

    Jamican Escovitch Prep Food

    Here is your Ingredient List: 
    2 pounds whole red snapper (about 2-3 fish ) or any white fish – cleaned and scaled
    ½ cup vegetable oil or more as needed
    1 teaspoon minced garlic (about 2 garlic cloves)
    ½ teaspoon ginger
    2 sprigs thyme
    1  bay leave
    ½  red bell pepper, thinly sliced
    ½  yellow bell pepper, thinly sliced
    1  yellow medium onion, thinly sliced
    1  medium carrot Julienne

    1 tablespoon sugar
    ½ teaspoon Jamaican all spice
    1 teaspoon Worcestershire sauce
    1 Scotch bonnet pepper, pierced or replace with ½ teaspoon cayenne pepper
    1  lime
    ¾ cup malt vinegar ( sub red wine vinegar)
    add
    Freshly ground white pepper
     

    Instructions:
    Season fish with salt and black pepper and fry for about 5 minutes each side.
    Dry fish with paper towel and pan, set aside
    Cut and chop vegetables and put aside.
    Put vinegar and sugar into a saucepan and bring to a boil, allow to reduce slightly
    Add carrots and let simmer for about a minute
    Add red and green bell peppers a simmer for a minute
    Add onion and simmer for about 5 minutes or until the onion is transparent
    Add scotch bonnet pepper and stir
    Place fish into serving dish and spoon dressing on top.

    Jamican Escovitch

    Images By Smarty Marty ! 

    Foodie Tuesday- by Smarty Marty

    WE are so excited to team up with Smarty Marty and presents food recipes ideas and beautiful settings to our blog. Smarty Marty is a self trained cooked who's has been cooking delicious delights for a number of years. With raising six children and having a host of nieces nephews and family members she became very creative created home cooked meals and providing healthier options for her family. We are so delighted to add this segment to our blog.

    Delicious meal in minutes... Happy Tuesday y'all

    Linguine and Clams

    Cook the pasta according to package directions, omitting salt and fat. Drain.  Heat oil in a large saucepan over medium heat. Add thyme, red pepper, anchovies, and garlic; cook 2 minutes. Stir in wine and clam juice. Add clams; cover and cook 4 minutes or until shells open. Remove from heat; discard any unopened clam shells. Add cooked pasta, butter, and remaining ingredients to pan; toss well. 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper

    Cook the pasta according to package directions, omitting salt and fat. Drain.

    Heat oil in a large saucepan over medium heat. Add thyme, red pepper, anchovies, and garlic; cook 2 minutes. Stir in wine and clam juice. Add clams; cover and cook 4 minutes or until shells open. Remove from heat; discard any unopened clam shells. Add cooked pasta, butter, and remaining ingredients to pan; toss well. 1/4 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper

    Images by Smarty Marty

    Images by Smarty Marty