food styling

Foodie Tuesday- Kale & Smoked Turkey

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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

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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

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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.

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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- 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 with Smarty Marty- Lamb Chops with sauteed Swiss Chard

We are back for another delicious delight from our weekly food contributor Smarty Marty! Can you feel the "Beet"... Ha! This week we are pairing up some Lamb Chops with sauteed Swiss Chard & pureed beets. As always first things first we need the following ingredients for this recipe

  • 2 large red beets (1 pound), halved
  • 2 medium Yukon Gold potatoes (1/2 pound)
  • 1 stick unsalted butter
  • Kosher salt
  • Pepper
  • Four 12-ounce bone-in lamb chops, cut 1 inch thick
  • 1/4 cup extra-virgin olive oil
  • 3 garlic cloves, crushed
  • 1 sage sprig
  • 1 teaspoon fresh lemon juice
  • 2 pounds Swiss chard, stems discarded and leaves chopped

 

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How to prepare:

First things first 

In a large saucepan, combine the beets and potatoes. Add enough water to cover by 2 inches and bring to a boil over high heat. Cook until the beets and potatoes are tender, 35 to 40 minutes. Drain well. When cool enough to handle, peel the beets and potatoes, and then coarsely chop; transfer to a food processor. Add 2 tablespoons of the butter and puree until smooth. Season with salt and pepper and keep warm.

Step 2    

Heat a large cast-iron skillet. Rub the lamb chops all over with 2 tablespoons of the olive oil; season with salt and pepper. Cook over moderately high heat until golden brown on the bottom, 7 to 8 minutes.Turn the chops and add the garlic, sage and 2 tablespoons of the butter. Cook until the chops are golden and an instant-read thermometer inserted in the thickest part registers 135°, about 7 minutes longer. Transfer the pork chops to plates and let stand for 5 minutes. Whisk the lemon juice and 2 tablespoons of the butter into the skillet; season with salt. Strain the sage butter through a fine sieve over the lamb chops. Reserve the crispy sage leaves and discard the garlic.

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How to Make It

Step 1    

In a large saucepan, combine the beets and potatoes. Add enough water to cover by 2 inches and bring to a boil over high heat. Cook until the beets and potatoes are tender, 35 to 40 minutes. Drain well. When cool enough to handle, peel the beets and potatoes, and then coarsely chop; transfer to a food processor. Add 2 tablespoons of the butter and puree until smooth. Season with salt and pepper and keep warm.

Step 2    

Heat a large cast-iron skillet. Rub thelamb chops all over with 2 tablespoons of the olive oil; season with salt and pepper. Cook over moderately high heat until golden brown on the bottom, 7 to 8 minutes.Turn the chops and add the garlic, sage and 2 tablespoons of the butter. Cook until the chops are golden and an instant-read thermometer inserted in the thickest part registers 135°, about 7 minutes longer. Transfer the pork chops to plates and let stand for 5 minutes. Whisk the lemon juice and 2 tablespoons of the butter into the skillet; season with salt. Strain the sage butter through a fine sieve over the lamb chops. Reserve the crispy sage leaves and discard the garlic.

Step 3    

Meanwhile, in a large nonstick skillet, melt the remaining 2 tablespoons of butter in the remaining 2 tablespoons of olive oil. Add the chard in large handfuls; let each batch wilt slightly before adding more. Cook, stirring occasionally, until all of the chard is wilted, 5 minutes. Season with salt and pepper. 


Step 4    

Serve the lamb chops with the beet puree and Swiss chard and garnish with the crispy sage leaves.

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Food Prepared and Styled By - Smarty Marty 

Food Recipe and Directions by - http://www.foodandwine.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- 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 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- 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.

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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.
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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 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 By Smarty Marty - Classic Shrimp Boil

Today's Foodie Tuesday is Smarty Marty's take on a classic Shrimp Boil! 

Getting all your ingredients together 

  • 2 lemons, halved, plus wedges for serving
  • 1/2 cup Old Bay Seasoning
  • 8 cloves garlic, smashed
  • 1 large red onion, quartered
  • 6 sprigs fresh thyme
  • 1 pound baby red potatoes
  • 4 ears corn, husked and snapped in half
  • 1 1/4 pounds large shrimp, unpeeled
  • 2 tablespoons unsalted butter
  • Hot sauce, for serving (optional)
shrimp potatoes garlic butter

Directions

Fill a large pot with 4 quarts of water. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add the Old Bay, garlic and onion. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil, then reduce to a simmer and cook about 5 minutes. 

Add the potatoes to the pot and cook until just tender, about 10 minutes. Add the corn and cook 5 more minutes. 

Meanwhile, slice along the back of each shrimp through the shells; remove the veins and rinse the shrimp. Add to the pot, cover and cook until the shrimp curl and are just opaque, 2 to 3 minutes. Transfer the shrimp and vegetables with a slotted spoon or skimmer to a large bowl. Add the butter and about 1 cup broth to the bowl and toss until the butter is melted. Transfer the shrimp and vegetables to a platter. Serve with the remaining broth, lemon wedges and hot sauce, if desired. 

shrimp corn potatoes

Photography By Smarty Marty

Recipe courtesy of Food Network Magazine

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