Foodie Tuesday with Smarty Marty- Cheese Broccoli Casserole

Eat your vegetable Please…. Yes Yes… we are coming to you this week with Foodie Tuesday with a Broccoli Casserole… Yummy… this is a delicious way to eat your vegetables. Let’s get started with the ingredient list:

• 1 (10.75 ounce) can condensed cream of mushroom soup

• 1 cup mayonnaise

• 1 egg, beaten

• 1/4 cup onions, chopped

  White Onion, Large

• (10 ounce) packages frozen chopped broccoli

• 8 ounces shredded sharp Cheddar cheese

• salt and pepper to taste

Directions:

Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

1. In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions.

2. Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese, and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season with salt, pepper and paprika.

3. Bake for 45 minutes to 1 hour.

Food Styled and Prepared By Smarty Marty 

Recipe By -www.allrecipes.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- Blackened Trout

We know it's been a couple of weeks since we've posted a delicious recipe on Foodie Tuesday! But we are back and we have this deliciously prepared blackened trout for our dinner inspiration today! First things First.... Let us gather the necessary ingredients to prepare this dish. 

• 1 tablespoon paprika
• 2 teaspoons dry mustard
• 1 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 3/4 cup unsalted butter, melted
• 6 (4 ounce) fillets trout

embellished with parsley and lemon

add some white rice and spinach 

Food Styled and Prepared By Smarty Marty 

Recipe By -www.allrecipes.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- Tuna Croissant Sandwich

Smarty Foodie this week is keeping it easy with a quick meal idea for you. Grab you a can a Tuna we are going to assist with this delicious delight!

Tuna Croissant Sandwich

First Things First gather up the necessary ingredients. 

Ingredients

Ingredients

• 1 (12 oz.) can tuna
• ½ medium red onion
• 4 pieces scallions
• 1 stalk celery
• 2½ tablespoons sweet pickle relish
• 2 tablespoons Parmesan cheese
• ¼ teaspoon garlic powder
• 5 tablespoons mayonnaise
• 4 pieces Croissant
• 4 pieces lettuce

Directions

1. Open the tuna and drain water or oil.
2. Chop the onion, celery, and scallions.
3. Arrange the tuna in a mixing bowl. Add mayonnaise, chopped onion, celery, and scallions.
4. Add Parmesan cheese and garlic powder. Mix well
5. Slice the Croissant in half and then lay a piece of lettuce flat on one slice of the bread. Scoop some tuna salad over the lettuce. Top with the other bread slice.
6. Serve and Enjoy!

Food Styled and Prepared By Smarty Marty 

Recipe By -www.speedyrecipe.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- Chicken Pot Pie

This week's foodie tuesday is a classic recipe... Smarty Marty gives you a made from scratch Chicken Pot Pie... Let's get ready to gather up the necessary ingredients. 

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour

• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crust ( only if you do not want to create your own)

• Prep

  Directions: 

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Food Styled and Prepared By Smarty Marty 

Recipe By - www.allrecipes.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- Kale & Smoked Turkey

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

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

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.

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 -Vegetable & Chicken Lasagna

Noodles Chicken and Vegetables... a delicious combination. This week Smarty Marty is cooking up Lasagna utilizing chicken tenderloins and fresh vegetables. To get started with this dish we need to gather up the following ingredients. 

Ingredients

• Nonstick cooking spray
• 2tablespoons olive oil
• 1 1/2cups very thin bite-size carrot strips
• 1cup chopped onion (1 large)
• 4cloves garlic, minced
• 14 - 16ounces frozen broccoli florets, thawed
• 12ounces shredded cooked chicken breast
• 3cups fat-free milk
• 9tablespoons all-purpose flour
• 3 1/2cups reduced-sodium chicken broth
• 1 1/2teaspoons salt
• 1/2teaspoon freshly ground black pepper
• 1/4cup snipped fresh basil
• 115 ounce carton fat-free ricotta cheese
• 1cup shredded low-fat mozzarella cheese (4 ounces)
• 12no-boil lasagna noodles (about 8 ounces)
• 1cup whole wheat panko (Japanese-style bread crumbs)
• 1/4cup grated Parmesan cheese (1 ounce)

Cooking up the tenderloins on the stove top 

Chopping up the fresh vegetables and the cooked chicken

Cooking up the fresh ingredients on stove top.

 

Directions

1. Lightly coat a 3-quart rectangular baking dish with cooking spray. Set aside.
2. In a large nonstick skillet heat 1 tablespoon of the oil over medium heat, swirling to coat the bottom of the skillet. Add carrots, onion, and garlic; cook about 6 minutes or until softened, stirring frequently. Remove from heat. Stir in broccoli and chicken; set aside.
3. For sauce, in a large saucepan whisk together milk and flour. Add broth, salt, and pepper, whisking until smooth. Bring to boiling over medium-high heat, whisking constantly. Boil about 1 minute or until slightly thickened, whisking constantly. Remove from heat. Stir in basil. Set aside.
4. In a small bowl stir together ricotta cheese and mozzarella cheese.
5. Spread 1 cup of the sauce in the prepared baking dish. Arrange three of the lasagna noodles crosswise over the sauce in baking dish. Spoon another 1 cup of the sauce over the noodles, spreading evenly. Dot with one-third of the ricotta mixture, then one-third of the chicken mixture. Repeat layers twice. Top with the remaining three lasagna noodles. Spread the remaining sauce over the top. Cover baking dish with foil. Cover and chill for at least 8 hours or up to 24 hours.
6. Preheat oven to 400 degrees F. Bake, covered, for 1-1/2 hours. Remove foil. Bake for 30 minutes more.
7. Meanwhile, in a small bowl stir together panko and Parmesan cheese. Sprinkle panko mixture over lasagna. Drizzle with the remaining 1 tablespoon olive oil. Bake, uncovered, about 5 minutes more or until the top is lightly browned. Let stand for 10 minutes before serving.

Preparing to bake in the oven 

Food Styled and Prepared By Smarty Marty 

Recipe By - www.bhg.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 - Avocado - Shrimp Salad

Happy Tuesday !!! It's another great Tuesday with a great recipe Idea from Smarty Marty! Summer is heating up and in order to cool it down Smarty Smarty has a  cool salad idea for This week delightful delight is  Avocado - Shrimp Salad

Let's Start out with gathering up the necessary ingredients.

Ingredients

• 1 small sweet onion, chopped
• 1 pound cooked salad shrimp
• 1 pinch salt and pepper to taste
• 2 tablespoons lime juice

Directions:

Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste with salt and pepper. Stir in lime juice. Serve cold.

Food Styled and Prepared By Smarty Marty 

Recipe By - Allrecipes.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 - Shrimp Avocado Salad

Well well here we are the Tuesday after the Memorial Day Holiday~! So smarty Marty is bring to us and easy meal idea for this Foodie Tuesday.  Shrimp Avocado Salad. Let's get started by gathering up the following items.  

Ingredients

• 2 pounds boiled or steamed shrimp peeled and deveined
• 2 avocados cut into large pieces
• 2 tablespoons diced red onion

For the Dressing:

• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon garlic powder
• 1 teaspoon parsley chopped
• 1 teaspoon Dijon mustard
• salt and pepper to taste

 

Directions

1. Add shrimp, avocado, and onion to a large bowl.

2. In a 2-cup measuring cup, mix together ingredients for the dressing. Whisk until well-combined.

3. Add dressing to shrimp avocado salad until it has the amount you desire. Serve additional dressing on the side.

Salad  Prepared By Smarty Marty

Recipe By: addapinch.com

Photography & Styling By Smarty Marty

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

Foodie Tuesday with Smarty Marty- Asian Chicken Egg Rolls

Ooh wee it's Tuesday and we have a delicious delight for you today. Smarty Marty whips up some Asian Chicken Egg Rolls! If you are ready to cook you up something flavorful  let's start first with gathering up what you will need to create  this dish: 

Ingredients: 

• 12egg roll wraps
• 1⁄2-1lb ground pork (or chicken or beef)
• 2teaspoons chopped fresh ginger
• 2garlic cloves, minced
• 1teaspoon salt
• 1teaspoon sugar
• 1⁄4cup soy sauce
• 1teaspoon sesame oil
• 1(16 ounce) bagshredded cabbage and carrot coleslaw mix (not quite the whole bag)
• 4green onions, sliced
• 1egg, beaten with
• 1teaspoon water
• oil (for frying)

DIRECTIONS

1. Brown chicken with ginger and garlic in pan; drain any grease.
2. Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
3. In large bowl combine cabbage mix and green onions.
4. Pour hot meat over vegetables and stir well. Let cool slightly.
5. Lay wrap in front of you so that it looks like a diamond.
6. Place 3 tablespoons pork filling in center of egg roll wrapper.
7. Fold bottom point up over filling and roll once.
8. Fold in right and left points.
9. Brush beaten egg on top point.
10. Finish rolling.
11. Set aside and repeat with remaining filling.
12. Heat 2-3 inches oil in large frying pan to very hot (350ºF).
13. Fry a few egg rolls in pan at a time, 2-3 minutes per side.
14. Drain on paper towels.
15. Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.

Salad  Prepared By Smarty Marty

Recipe By: Geniuskitchen.com 

Photography & Styling By Smarty Marty

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

Foodie Tuesday with Smarty Marty- I want Mussels!

I want mussells... not that classic tune song by the beautiful lengendary Diana Ross, but we are talking about Mussels from the sea... this week Foodie Tuesday Recipe Idea is Smarty Marty take on Fettuccine & Mussels! 

As always we need to list all the ingredients needed for this meal

Ingredients:

• 8 ounces uncooked fettuccine
• 2 tablespoons butter
• 1/2 cup finely chopped onion
• 6 garlic cloves, coarsely chopped
• 1/2 cup dry white wine
• 3 plum tomatoes, chopped
• 1/3 cup bottled clam juice
• 1 1/2 pounds mussels, scrubbed and debearded
• 1/4 cup chopped fresh flat-leaf parsley

How to Make It

Step 1

Cook pasta in boiling water until almost al dente; drain through a sieve over a large bowl. Reserve 1/3 cup pasta cooking water.

Step 2

Melt butter in a large skillet over medium heat. Add onion to pan; cook 4 minutes, stirring occasionally. Add garlic to pan; cook 1 minute, stirring constantly. Add wine to pan; cook 3 minutes or until the liquid evaporates, stirring occasionally. Add tomatoes; cook 2 minutes, stirring occasionally. Stir in reserved pasta cooking water and clam juice; bring to a boil. Add mussels; cover and cook 4 minutes or until mussels open. Discard any unopened shells. Add cooked pasta to the tomato mixture; cook 1 minute or until thoroughly heated, tossing well to combine. Sprinkle with parsley. Serve immediately.

Meal Prepared By Smarty Marty 

Photography & Styling By Smarty Marty 

Recipe By ; http://www.myrecipes.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 - Fish and Chips

We seafood in our near future... Hi Folks welcome back to  Foodie Tuesdays with Smarty Marty we are excited to bring you this classic favorite on the blog today... no other then fish N chips! 

So let's gather up the necessary ingredients and get started on this easy breezy recipe idea! 

• 2 quarts vegetable oil for frying
• 8 (4 ounce) fillets cod
• salt and pepper to taste
• 1 cup all-purpose flour
• 2 tablespoons garlic powder
• 2 tablespoons paprika
• 2 teaspoons salt
• 2 teaspoons ground black pepper

Potatoe Wedges

• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 2 russet potatoes, scrubbed and cut into eighths

Directions for Battered Dip Fish 

1. Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
2. Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. or Incorporate Seafood Batter Mix 
3. Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

Directions for Battered Potatoe Wedges

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Place Parmesan cheese, olive oil, onion powder, garlic powder, pepper, salt, and potatoes into a resealable plastic bag. Seal the bag, then shake to coat the potatoes with the seasoning. Spread the potatoes over a baking sheet.
3. Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.

Food prepared and Styled By- Smarty Marty 

Recipes and Direction from : Allrecipes.com 

Foodie Tuesday with Smarty Marty - Surf & Turf

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

This recipe by Taste of Home requires the following: 

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

DIRECTIONS - Recipe Taken from Taste of Home

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

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

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

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

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

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

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

Food Styling Photography and Preparation By Smarty Marty 

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

Foodie Tuesday with Smarty Marty- Jerk Cornish Hen

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

1 large bunch scallions, roughly chopped

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

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.

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- Tortellini Salad

Salad anyone... Well we have a special treat for you this week. Smarty Marty special recipe idea for you is a Tortellini Salad... So before we get started lets gather together the needed ingredients

• 1 (8 ounce) package dried spinach tortellini
• 1 (8 ounce) package dried three-cheese tortellini
• 1 cup grape tomatoes, halved
• 1 (6 ounce) jar marinated artichoke hearts, drained and chopped

• 1 (6 ounce) can sliced black olives, drained
• 1/2 red onion, thinly sliced
• 1/4 cup grated carrots
• 1 1/2 cups oil and vinegar dressing

1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spinach and three-cheese tortellini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, 10 to 11 minutes.
2. Drain well, and allow tortellini to cool.
3. Toss together the tortellini, grape tomatoes, artichoke hearts, olives, red onion, carrots, and dressing in a large bowl.
4. Cover and refrigerate until chilled, at least 3 hours or overnight.

Recipe Prep Time 15 mins  Cook Time is 10 min This salad is ready in 3 hours 25 mins

Food Styled and Prepared By Smarty Marty 

Recipe By - Allrecipes.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

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.

Powered by Chicory

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.

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

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).

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

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.

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

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.

Food Prepared and Styled By Smarty Marty 

Recipe by Allrecipes.com 

Foodie Tuesday with Smarty Marty- Scallops with Roasted Garlic

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

Before we get started you need the following Ingredients: 

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

Directions :

• Prep  15 m

• Cook 45 m

• Ready In  1 h

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

Food Styling and Preparations By Smarty Marty 

Recipe Courtesy of  Allrecipes.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 

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

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

Food Prepared and Styled By Smarty Marty 

Recipe By :