foodie

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- 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- Fish & chips!

    This week we are excited to bring you this fun meal that is a family favorite... Hand battered Fish with potatoes Fries! Looking to put a smile on your family face this week try out this classic meal! 

    Fish and Chip Ingredients
    Fish and Chips By Smarty Marty
    FISH & CHIPS  4 large potatoes, peeled and cut into strips 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon cornstarch 1 teaspoon seafood seasoning 1/2 teaspoon salt 1 teaspoon ground black pepper 1/2 cup sparkling water 1 quart vegetable oil for frying 1 1/2 pounds cod fillets   Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, cornstarch, seafood seasoning, salt, and pepper. Stir in the sparkling water or beer stir until the mixture is smooth. Let mixture stand for 20 minutes. Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C). Fry the potatoes in the hot oil until they are tender. Drain them on paper towels. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels. Fry the potatoes again for 1 to 2 minutes for added crispness.

    FISH & CHIPS

    4 large potatoes, peeled and cut into strips
    1 cup all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon cornstarch
    1 teaspoon seafood seasoning
    1/2 teaspoon salt
    1 teaspoon ground black pepper
    1/2 cup sparkling water
    1 quart vegetable oil for frying
    1 1/2 pounds cod fillets

    Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, cornstarch, seafood seasoning, salt, and pepper. Stir in the sparkling water or beer stir until the mixture is smooth. Let mixture stand for 20 minutes.
    Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
    Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
    Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
    Fry the potatoes again for 1 to 2 minutes for added crispness.

    Images and Recipe By Smarty Marty

    Images and Recipe 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 

    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 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