Foodie Tuesday with Smarty Marty- Chicken Souvlaki

This week Foodie Tuesday sentiments by Smarty Marty : My big fat Greek meal was kind of tasty to me...what are you making for dinner... — eating chicken souvlaki.

So we are preparing to give you instructions to create your own Chicken Souvlaki!

First things first gather up the necessary ingredients.

Gather up the necessary ingredients:

1/4 cup olive oil

• 2 tablespoons lemon juice

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• 1/2 teaspoon salt

• 1 1/2 pounds skinless, boneless chicken breast halves - cut into bite-sized pieces

• Sauce:

• 1 (6 ounce) container plain Greek-style yogurt

• 1/2 cucumber - peeled, seeded, and grated

• 1 tablespoon olive oil

• 2 teaspoons white vinegar

• 1 clove garlic, minced

Directions:

Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.

1. Mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic, and 1 pinch salt together in a bowl. Refrigerate tzatziki sauce for flavors to blend, 1 to 2 hours.

2. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.

3. Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.

4. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki sauce.

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- All American Roast Beef

This week delicious delight from Smarty Marty is a Classic… if you are a meat lover this one is for you…. All American Roast Beef….Let’s begin now by gathering up the necessary ingredients

• 3 pounds beef eye of round roast

• 1/2 teaspoon kosher salt

• 1/2 teaspoon garlic powder

• 1/4 teaspoon freshly ground black pepper

Directions:

Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.

1. Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.

Gravy or No Gravy…. You Decide…..

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 - Red Beans with rice

Hey Folks its been a couple of weeks since we’ve been able to update you with some delicious delights , but we are back with a classic Red Beans and Rice!

1st Thing is first gather up the necessary ingredients

• 1 tablespoon olive oil

• 2 large cloves garlic, lightly crushed with the side of a knife blade and minced

• 1 large red onion, diced

• 1 stalk celery, diced

• 1 green bell pepper, stem and seeds removed and small diced

• 2 (1-pound) cans red kidney beans

• 1 teaspoon onion powder

• 1 teaspoon salt

• 1/4 teaspoon ground black pepper

• 1 tablespoon hot sauce

• 2 1/2 cups chicken stock

• 1 cup white rice

• 1 tablespoon butter

• 1 tablespoon minced fresh cilantro leaves

Directions:

Heat olive oil over medium-high heat in a large saucepan. Saute garlic, onion, celery, and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, and hot sauce. Reduce heat to low and let mixture simmer slowly while you cook the rice.

Bring the chicken stock to a boil and stir in rice and butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes.

Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro.

Food Styled and Prepared By Smarty Marty 

Recipe By -www.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- 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- Chicken Alfredo

This week's delicious delight is created especially for our mother who celebrates a milestone this  year... She's says she not over 39, but we know that she has quite a bit of history under her belt! The BIG 80!!!! Happy Birthday!!!! So this week Smarty Marty cooks up one of our mother's favorite! Chicken Alfredo! So let's gather up the necessary ingredients and get started: 

INGREDIENTS

• 2 tbsp. extra-virgin olive oil
• 2 boneless skinless chicken breasts
• kosher salt
• Freshly ground black pepper
• 1 1/2 c. whole milk
• 1 1/2 c. chicken stock
• 2 cloves garlic, minced
• 8 oz. fetuccini
• 1/2 c. heavy cream
• 1 c. freshly grated Parmesan
• Chopped fresh parsley, for garnish

Preparation Directions: 

1. In a skillet over medium heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to rest, then slice.
2. To the pan, add milk, chicken stock and garlic. Season with salt and pepper and bring to a simmer. Add pasta, stirring frequently for about 3 minutes. Let cook about 8 minutes more, or to your desired doneness.
3. Add cream and Parmesan and stir until combined. Simmer 2 more minutes, or until the sauce thickens, and season again with salt and pepper.
4. Remove pan from heat and stir in sliced chicken. Serve immediately with parsley.

Dinner is Served! Happy Birthday to my Dear Mother!!! 

Food Styled and Prepared By Smarty Marty 

Recipe By -www.delish.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- 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 - Mandarin Orange Chicken

 This week's Foodie Tuesday Delight from Smarty Marty is a Mandarin Orange Chicken

a different twist on your chicken breast. Let's get started. 1st things first lets gather up the necessary ingredients. 

What you need is the following: 
2 teaspoons dark sesame oil
4 (4-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped green onions
1 teaspoon bottled minced garlic
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch

Directions: 

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned.
While chicken cooks, drain oranges in a colander over a bowl, reserving 2 tablespoons liquid. Add oranges, 2 tablespoons liquid, onions, jalapeño, and garlic to pan. Reduce heat; simmer 2 minutes. Combine broth, soy sauce, and cornstarch; add to pan. Bring to a boil; cook 1 minute or until slightly thickened.
 

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 by Smarty Marty- Homemade Potato Salad!

So Smarty Marty is getting you all prepared for your 4th of July cook out! So along with all the favorite BBQ delights here is a recipe for one of the sides that can make a way to the table come tomorrow. So let's get started by father up the necessary ingredients needed:  

• 5 potatoes
• 3 eggs
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup sweet pickle relish
• 1/4 teaspoon garlic salt

• 1/4 teaspoon celery salt
• 1 tablespoon prepared mustard
• ground black pepper to taste

Direction:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate unti

Dinner is Served with some other delicious Delights ! 

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- Macaroni Salad

This week recipe idea is a classic with a twist... Macaroni Please, but not just any macaroni , we are adding a few vegetables to make this what they call a Macaroni Salad....  As always 1st things 1st we need to gather up the following ingredients. 

Ingredient Listing: 

• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise

  1/4 cup distilled white vinegar

• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt

• 1/2 teaspoon ground black pepper

  1 large onion, chopped

• 2 stalks celery, chopped

• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

The Fresh Ingredients 

All chopped & diced ready for the next step 

Ready to serve 

Directions

1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

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 -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- Shrimp Fried Rice

Smarty Marty foodie Tuesday recipe idea this week is a take out favorite... She's cooking up some shrimp fried rice. 1st and foremost we must gather up the ingredients needed for the dish. 

Ingredients:

• 1 1/2 cups uncooked white rice
• 3 cups water
• 4 tablespoons vegetable oil
• 1 cup fresh bean sprouts
• 1/2 cup chopped onion
• 1 1/2 cups cooked medium shrimp, peeled and deveined without tail
• 1/4 cup chopped green onion
• 2 eggs, beaten

• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons soy sauce
• 1/4 teaspoon sesame oil

1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside and allow rice to cool.
2. Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts and onions. Mix well and cook for 3 minutes.
3. Mix in cooled rice and shrimp and cook for another 3 minutes. Stirring constantly.
4. Mix in green onions, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.

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 - 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- Lemon Pepper Wings

This week's Food Tuesday Recipe Idea from Smarty Marty is one of my personal favorites... Yummy Yummy Goodness Lemon Pepper Wings! 

1st Things first gather the necessary ingredients : 

Lemon Pepper Wings
1 teaspoon season salt
1/2 teaspoon black pepper
1 tablespoon lemon pepper
2 to 3 pounds chicken wings
1 tablespoon olive oil
1/3 cup butter 

Directions For Wing Preparation: 

Preheat oven to 350 degrees. Cut wings on each join, there are two joints per wing
. 
Coat the wing portions with olive oil. Dredge the wings in seasonings. Shake off excess.

Place wings on a rack on a cookie sheet and bake for 30 to 35 minutes. When chicken is golden brown combine with melted butter and lemon pepper.

Lemon Pepper Wings Prepared By Smarty Marty 

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- Summer Fruit Salad

Something sweet to eat delicious delights for all ... well, we got something natural for your taste buds this week! Smarty Marty gives us a Summer Fruit Salad... Just in time to get Bikini Fine for the Summer Time 

First things first we need to gather up all the necessary ingredients for our summer fruit salad: 

Ingredients
2/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/4 cup honey
1/2 teaspoon grated orange zest
1/2 teaspoon grated lime zest
2 cups cubed fresh pineapple
1/2 cup mango, peeled and sliced
2 cups strawberries, hulled and sliced
2 kiwi fruit, peeled and sliced
1 bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
2 cups mixed berries, blueberries, blackberries, raspberries

Bring orange juice, lemon juice,honey, orange zest, and lime zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.

Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, mango, kiwi fruit, bananas, oranges, grapes, and mixed berries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

Salad  Prepared By Smarty Marty 

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 - 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