Foodie Tuesday with Smarty Marty - White Chicken Chili

Depending on what part of the country you are in the weather is getting a little cooler.. so when the weather is a bit cold a nice delicious chili will do the body good. Smarty Marty Foodie Tuesday dinner idea this week is her White Chicken Chili 

1st things first gather all your ingredients 

What you will need : 

1 pound boneless skinless chicken breasts, chopped

1 medium onion, chopped

1 tablespoon olive oil

2 garlic cloves, minced

2 cans (14 ounces each) chicken broth

1 can (4 ounces) chopped green chilies

2 teaspoons ground cumin

2 teaspoons dried oregano

1-1/2 teaspoons cayenne pepper

3 cans (14-1/2 ounces each) great northern beans, drained, divided

1 cup shredded Monterey Jack cheese

Sliced jalapeno pepper, optional

DIRECTIONS

In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chilies, cumin, oregano and cayenne; bring to a boil.

Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.

Top each serving with cheese and, if desired, jalapeno pepper. Yield: 10 servings (2-1/2 quarts)

Recipe from - www.tasteofhome.com

Prepared and 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 

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.

Recipe By : Food Network 

Food Styling & Photography By: Smarty Marty

Foodie Tuesday by Smarty Marty- Rigatoni & Kale

This week Foodie Tuesday idea is Rigatoni & Kale

It's that time of the week where we are bring a recipe idea to you straight outta the kitchen of our beloved contributor Smarty Marty(My sister) and This week delicious delights is a take on Kale and Rigatoni noodles! 

Riggies with Charred Tomatoes, Hot Sausage, Kale and Ricotta

Let's gather up all the needed ingredients 

Ingredients
3 tablespoons olive oil
2 pints cherry tomatoes
1 pound hot sausage
2 shallots, chopped
4 large cloves garlic, chopped
Salt and pepper
1/2 cup dry sherry or sweet vermouth
1 bunch Tuscan kale, cavolo nero, stemmed and chopped
1 pound rigatoni
2 cups fresh ricotta cheese, sheep or cow’s milk
EVOO – Extra Virgin Olive Oil, for drizzling
1 tablespoon chopped thyme
Shaved Pecorino cheese

Preparing the ingredients to get ready to be cooked 

Bring a large pot of water to a boil for the rigatoni.

Preheat broiler and place a rack in the upper third of oven. Arrange the tomatoes on a baking sheet and toss with a little olive oil. Place under the broiler and char until they burst. 

Heat a large, deep skillet over medium-high heat, add olive oil, 2 turns of the pan. Add sausage, brown and crumble. Add shallots and garlic, and season with salt and pepper. Stir shallots and garlic into sausage for 2-3 minutes then deglaze with sherry or sweet vermouth. Add kale to pan and wilt into sausage. Add charred tomatoes to sauce.

Cook pasta in salted water to a minute shy of cooking time, reserving a mug of starchy cooking water. Drain rigatoni and toss with sauce and starchy water for a full minute. 

Plate pasta in shallow bowls topped with a fat mound of ricotta, some thyme, a drizzle of EVOO, a sprinkle of salt and pepper. Shred or shave pecorino over the dish and serve.

Recipe by Rachael Ray

Cooked and Styled By Smarty Marty

Recipe By :  Rachael Ray 

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

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.

Meal cooked and styled by Smarty Marty

Recipe by - Food Network 

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

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.

Images & Food Styling By Smarty Marty!

Foodie Tuesday By Smarty Marty- Veggie Stuffed Chicken Breast!

This week dish Foodie Tuesday Dish By Smarty Martyis Veggie Stuffed chicken Breast ! 

Pull out your ingredients and lets get ready to prepared a delicious delight!

Veggie Stuffed Chicken Breast Ingredient Listing

4 boneless skinless chicken breast
8 oz. Feta cheese sliced
6 oz. mozzarella cheese
1 medium white onion
3 or 4 large garlic gloves
1/2 red bell pepper
2 cups of fresh chopped spinach
1 cup of chopped mushrooms
1/2 teaspoon of flaked pepper
2 tablespoons of olive oil
salt and pepper to taste

Preheat oven to 375 degrees.
Slice the chicken breast in half not going all the way through and spread open, lightly tap down flat with mallet.
Salt and pepper breast on both sides to taste
Heat olive oil in a frying pan and add onion, pepper, 3 garlic cloves, mushrooms and sauté until mushrooms and onions soften.
Now add spinach until spinach softens
Remove combination from frying pan and place in a bowl to add the feta cheese, the last garlic clove, salt and pepper to taste; add flaked red pepper mix completely.
Place equal amounts of mixture on the breast and roll the breast. Secure with toothpick or string.
Lightly spray a large rimmed sheet pan with olive oil (any pan will do) lined with foil or parchment paper and place in the oven for 20-25 minutes or until stuffing reaches internal temperature of 160 degrees F. Top chicken breast with mozzarella cheese and bake a additional 3 to 5 minutes or until cheese is melted.

Food Preparation and 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

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! 

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

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 

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.

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.

Images & Table Setting by Smarty Marty 

Recipe By : www.sixsistersstuff.com

Foodie Tuesday by Smarty Marty! - Veggie Stuffed Chicken Breast

This week Food idea from Smarty Marty is Veggie Stuffed Chicken Breast 

Healthy Choice and creative idea to include in a boneless chicken breast dish.

Veggie Stuffed Chicken Breast

4 boneless skinless chicken breast
8 oz. Feta cheese sliced
6 oz. mozzarella cheese
1 medium white onion
3 or 4 large garlic gloves
1/2 red bell pepper
2 cups of fresh chopped spinach
1 cup of chopped mushrooms
1/2 teaspoon of flaked pepper
2 tablespoons of olive oil
salt and pepper to taste
 

Preheat oven to 375 degrees.
Slice the chicken breast in half not going all the way through and spread open, lightly tap down flat with mallet.
Salt and pepper breast on both sides to taste
Heat olive oil in a frying pan and add onion, pepper, 3 garlic cloves, mushrooms and sauté until mushrooms and onions soften.
Now add spinach until spinach softens
Remove combination from frying pan and place in a bowl to add the feta cheese, the last garlic clove, salt and pepper to taste; add flaked red pepper mix completely.
Place equal amounts of mixture on the breast and roll the breast. Secure with toothpick or string.
Lightly spray a large rimmed sheet pan with olive oil (any pan will do) lined with foil or parchment paper and place in the oven for 20-25 minutes or until stuffing reaches internal temperature of 160 degrees F. Top chicken breast with mozzarella cheese and bake a additional 3 to 5 minutes or until cheese is melted.

Image and Meal Styling 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 & 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

Foodie Tuesday by Smarty Marty- Cantaloupe Fruit Salad

In the summertime for food options something cool and refreshing always foots the bill and this fresh fruit salad will not only cool you down it makes for a healthy treat! 

Ingredients

Three whole  cantaloupes washed and scrubbed 

Fresh summer fruits (e.g. kiwis, peaches, strawberries, grapes, blueberries), washed and cut or separated into bite-sized pieces.

Mint (optional)

Happy Eating! 

Image and Table 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!!!

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 

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 & 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 

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)

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. 

Photography By Smarty Marty

Recipe courtesy of Food Network Magazine

Foodie Tuesday By Smarty Marty- Kale Salad

A quick and easy salad for summer meal time! 

 Smarty Marty's take on Kale Salad! 

Preparation and Ingredients 

• Combine the kale, almonds, apple, and Cheddar in a large bowl.
• Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.

Salad Complete Serve with your choice of dressing! 

Images By - Smarty Marty 

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! 

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 

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

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.

Images By Smarty Marty !