Foodie Tuesday with Smarty Marty- Turkey Meatloaf

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Hi Folks! Welcome back to another foodie Tuesday recipe idea from our favorite inspiration recipe idea creator Smarty Marty! Well, she is back with this classic with a change. As the weather in different parts of the country is changing, she has created a more filling dish that gives you comfort after one serving. Turkey Meatloaf is this week dish of the week! So let’s get started with the ingredients you will need to create this meal

1 1/2 pounds ground turkey

  • 3/4 cup crushed buttery round crackers
  • 1/2 cup milk
  • 1 small onion, chopped
  • 1 egg
  • 1 1/2 teaspoons salt
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground black pepper
  • Topping:
  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 1 tablespoon Worcestershire sauce

Turkey Meat loaf ingredients

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan.

  1. Mix ground turkey, buttery round cracker crumbs, milk, onion, egg, salt, garlic, and black pepper in a bowl; shape into a loaf and place on the prepared jelly roll pan.
  2. Mix ketchup, brown sugar, and Worcestershire sauce in a separate bowl; set aside.
  3. Bake meatloaf in preheated oven for 30 minutes; remove from oven and drain liquids. Top meatloaf with ketchup topping. Return loaf to oven and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  4. Turkey Meat loaf 1Turkey MeatloafTurkey Meat loaf2Food 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

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Calgon Take Me Away!

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Calgon Take Me Away!

The last few weeks have been action packed, busy, fun and exhausting. Yesterday I hit a wall after constantly pushing through pure exhaustion. The low gas warning light on my tank that I had been ignoring for several days suddenly flipped to empty and “Angry Mama Bear” arrived to take over. Everything was irritating me, and my patience was nowhere to be found. The look of horror in my daughter’s eyes when I growled at her to leave the room that mommy was done was not a proud mom moment for sure. Sorry pretty girl, mommy loves you! I stormed through the kitchen slamming anything that I could find and then stormed back into my bedroom. I told anyone within ear shot that I was done for that night and no one could ask me for another thing. I felt like a toddler having a tantrum and it felt good for some reason. Hello two year old Kara. Everyone would have to figure things out for the rest of the night and the house would continue to look like a war zone.

I took off my clothes, put on my pajamas, poured a glass of wine, turned off all the lights, and crawled into bed. I turned on my favorite show, “This Is Us” – love that show! My daughter came back in a few times with a stomach ache and a few other things, but I stayed in the bed and told her where to find something to settle her stomach and directed her to get things together. I settled in to watch the show and guilt slowly crept in and reminded me of the million things I needed to do and that my attitude and behavior was not nice. I pushed past those feelings and settled into bed and allowed myself to relax. I feel better today but still need to pour into my tank and need more self-care time for sure.

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As I thought about pulling something together for this week’s post (I missed by deadline so sorry Elisha 😉) all I could think of was the Calgon bath soap that was sitting by my tub. I remembered seeing the Calgon commercial as a little girl in the 80’s. It depicted a busy mom stressed with work, home and life. She got to her breaking point and screamed “Calgon Take Me Away”. Instantly she was transported into a beautiful luxurious spa like tub in a tranquil setting surrounded by the most amazing bubbles. She looked to be a million miles away from her home. She described the experience as a luxurious getaway. That’s some powerful bubble bath, Calgon I have my passport ready! I picked up a box of this magic potion a few months ago and I must say it is very relaxing!

A bubble bath is DEFINIETLY on my to do list for this evening as well as my intention to remind you to get away mentally as well as physically even if for a few moments. Take care of you. I know that I share these tips often, but it is easy to get to that empty tank and miss all the warning alerts at each mile marker.

Cheers to Calgon Take Me Away Moments, Mama bear growls and the journey to take care of YOU first!

By Kara Norman- Empower Her, Inc.

Kara Norman Atlanta Based Women Empowerment Thought Leader and bi-weekly blog contributor.

Kara Norman has been working with Women and Girls for a number of years. Her nonprofit organization Empower Her Inc , have led to many opportunities in the space of making social changes as it deals with women and their many roles in society. You can learn more about Kara Norman and Empower Her Inc. at http://www.empowerherinc.com/

Foodie Tuesday with Smarty Marty- Chicken Souvlaki

what's for dinner - Cover Photo Blog

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.

Chicken Souvlaki Plate3

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

Chicken Souvlaki Plate2

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.

Chicken Souvlaki Plate4

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

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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.

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…..

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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

Olde Town Conyers Wine Festival 2018

Recently we were on location to capture images for this first inaugural Olde Town Conyers (Georgia) Wine Festival hosted by the OTC Wine Group. Great night of networking with a mix of great food prepared by Chef Paula and delicious wines provided by Corks & Cuvee

Olde Town Conyers Wine Festival 2018 OTC Wine Group, LLC host “An Evening of Curated Cuisine & Wine Elegance” This Inaugural event features local celebrated Chefs and exquisite wines from around the globe.

Foodie Tuesday with Smarty Marty – Red Beans with rice

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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

Red Beans and

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.

Red Beans and 2Red Beans and 3

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