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 are for you. As always first things first is we have to gather the needed ingredients.Surf & Turf3

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.Surf & Turf4

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.

Surf & Turf2Surf & Turf1

 

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Prom Seasons… A Distant Memory

The year was 2007 and just the fall of the previous year we had picked up our camera and we were ready to take on the world and capture everything in it… So as time went on and opportunities presented themselves to us we were happy to oblige. Prom Season on any giving year begins in March and goes through May.

We were contacted by the parents in order to capture images of their son and his date on their way to senior prom. So delighted that we were able to offer our mobile studio services to this client. We arrive at the home in which it was a Pre Prom Party going on complete with all the family and food and the energy was super high. We set up in the living room with our standard gray backdrop and we had a white column that stood to about your thigh area.  As we placed the couple in a position we begin to capture images of this memorable occasion. I’ve just recently come by this memory of the past with my humble beginnings. I’m Thankful and Grateful for the journey and experiences that I’ve had to capture the many couples, family, and friends during their seasons of celebrations. It thrills me to connect with so many people and be apart of their life memories. Just like that its a memory at a distant.

Prom 20071 copyProm 2007 copy

This distant memory is now eleven years ago. I pray these two individuals went on to pursue their passion and dreams and are living a success and properous life.

Kustom Kreation Photography 2007

Nothing to give and that’s okay

So I am fighting either allergies or a cold and as if that is not enough several other areas of my life are going bonkers.  I realized I missed my first deadline for this post over the weekend and have been scrambling to come up with something empowering to say. All I found were crickets and tumbleweeds! I realize that right now the sickness and obstacles are here and all I can do is rest.

So this week I’m giving you permission to take off the super hero capes and just take care of yourself in any areas that needs healing or rest. I came across this statement below and I thought it was perfect for this week!

Cheers to empty cups that need to be filled!

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“When you cup is full this is the perfect poem to move forward!”

Still I Rise- Maya Angelou

You may write me down in history
With your bitter, twisted lies,
You may tread me in the very dirt
But still, like dust, I’ll rise.

Does my sassiness upset you?
Why are you beset with gloom?
‘Cause I walk like I’ve got oil wells
Pumping in my living room.

Just like moons and like suns,
With the certainty of tides,
Just like hopes springing high,
Still I’ll rise.

Did you want to see me broken?
Bowed head and lowered eyes?
Shoulders falling down like teardrops.
Weakened by my soulful cries.

Does my haughtiness offend you?
Don’t you take it awful hard
‘Cause I laugh like I’ve got gold mines
Diggin’ in my own back yard.

You may shoot me with your words,
You may cut me with your eyes,
You may kill me with your hatefulness,
But still, like air, I’ll rise.

Does my sexiness upset you?
Does it come as a surprise
That I dance like I’ve got diamonds
At the meeting of my thighs?

Out of the huts of history’s shame
I rise
Up from a past that’s rooted in pain
I rise
I’m a black ocean, leaping and wide,
Welling and swelling I bear in the tide.
Leaving behind nights of terror and fear
I rise
Into a daybreak that’s wondrously clear
I rise
Bringing the gifts that my ancestors gave,
I am the dream and the hope of the slave.
I rise
I rise
I rise.

by Maya Angelou

By Kara Norman- Empower Her, Inc.

 

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 pepper29744758_2220371371307133_353783907184025565_o
  • 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.

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  • Food Preparation and Styling By Smarty Marty

    Recipe By: /www.foodnetwork.com

Cheers to Spring!

 

banner for Kara Power HouWe’ve come through a cozy season of hibernation and hopefully, we are feeling restored and rejuvenated to welcome spring and a brand new quarter!

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Here are a few tips to help you spring forward:

 

  • Refresh your mind!  Mediation is a daily reset to your mind, body and spirit. Simple Five minute meditations are perfect ways to reset your mind and get aligned with your spirit. Oprah and Deepak Chopra just launched another free 21-day mediation series that focuses on Shedding the Weight of the Mind Body and Spirt. Sign up today – they are only on Day 2 so still time to catch up!https://chopracentermeditation.com

 

  • Refresh your sleep!  What’s the single most important thing you can do to start each day with more energy, optimism, and freedom?  Getting better sleep!  I am so excited that one of my favorite wellness experts, Latham Thomas, is launching a new series of mediations focused on reclaiming deep and truly restorative rest.  Her complete audio program called Beditations is designed to show us how to reboot ourselves and help us get grounded, present and centered, sleep better, and recharge our physical, cognitive, and spiritual reserves.  I can use more siestas in my life! You can pre-order your copy today by visiting this link:https://www.soundstrue.com/store/latham-thomas.html

 

  • Refresh routines – Break up the boring routines of life and get some spontaneity going! Try a different class at your gym that is way out of your comfort zone or take out a map of your state and pick a random place to visit for a quick day trip.  Self-Care is also a great area to shake things up and put yourself at the top of your list of priorities.  What would you love to do but too scared to try? Grab a friend and give it a shot!

 

  • Refresh your health – Pay closer attention to how your body feels and listen to your intuition. This is a perfect time to schedule that yearly physical and put your health first! Now that the days are longer and things are warming up let’s get moving and on the path to wellness!

 

Happy first week of Spring! Cheers to clearing your mind, cleansing your soul and rebooting for the new season!

By Kara Norman- Empower Her, Inc.

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 choppedLamb Chops with sauteed Swiss Chard & pureed beets2
  • How to prepare:

    First things first

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

    Step 2

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

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    How to Make It

    Step 1

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

    Step 2

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

    Step 3

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

    Step 4

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

  • Lamb Chops with sauteed Swiss Chard & pureed beets (2)Lamb Chops with sauteed Swiss Chard & pureed beetsFood Prepared and Styled By – Smarty Marty

    Food Recipe and Directions by – http://www.foodandwine.com

Introduce Yourself…. Outtakes from a recent Video Shoot !

Introduce yourself right on right on… These are a few of my outtakes from a recent video shoot… I’m actually super shy in front of the camera… but in person, I’m super silly love to laugh and have a good time… in my earlier days… I use to rap so I love rhymes and poetry… not the strongest lyricists but my words would rhyme and I thought they were Dope!!! Nowadays you can catch me capturing special moments for special people! I enjoy connecting with people. My real joy is using my camera to create clean crisp images to assist business owners in leveling up their brand.

On April 21, 2018, we are hosting our portfolios and perspective style shoot workshop you can learn more about it here!