This week dinner idea is a take on your regular chicken breast!
Chicken Marsala with mushrooms over garlic mashed potatoes
Let the cooking begin… But first here are the ingredients for your dish
4 boneless skinless chicken breasts, thinly sliced*
salt and pepper
2 tablespoons olive oil
1½ cups sliced mushrooms
½ cup Marsala wine** see note
½ cup chicken broth
1 cup heavy whipping cream
1 teaspoon ground mustard
1 teaspoon garlic powder
Fresh Chopped Parsley for garnish
- In a large skillet over medium heat add 1 tablespoon olive oil to the pan. Add the chicken and lightly salt and pepper. Cook until lightly brown and cooked throughout. Remove chicken and set aside on plate.
- Add 1 Tablespoon olive oil and sauté the mushrooms for 1-2 minutes. Add marsala wine and bring to a boil over medium high heat for 1-2 minutes. This allows the alcohol to burn out. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken. Place chicken back in the sauce and continue to simmer for about 1-2 minutes.
Recipe by- recipe critic
Preparation and Food By Smarty Marty
We are excited to bring you this week Foodie Tuesday recipe idea! This would be a winner for your family.
Gathering up Fresh Ingredients
1 pound ground turkey
1/2 cup bread crumbs
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon garlic salt
1/2 cup grated Parmesan cheese
1 large egg
2 tablespoons olive oil
1 tablespoon Montreal steak spice
1 jar marinara sauce
16 slices provolone cheese
8 buns or sandwich rolls
Preheat oven to 425 degrees. In a large bowl, mix together turkey, bread crumbs, basil, oregano, parsley, garlic salt, Parmesan cheese, egg, olive oil, and steak spice. Form meat mixture into 1-1/2″ meatballs and place on a greased cookie sheet. Bake for 15 minutes, or until cooked through.
Slice buns in half and place on a baking tray. Place two slices of provolone cheese on the top half of each bun. Preheat oven to broil and lightly toast buns until golden brown and cheese has melted.
Warm marinara sauce in a large saucepan over low-medium heat or in the microwave until heated through.
Top the bottom half of each toasted bun with 3-4 meatballs, cover in marinara sauce and replace the top half of each bun.
Images & Table Setting by Smarty Marty
Recipe By : http://www.sixsistersstuff.com
This week we are excited to bring you this fun meal that is a family favorite… Hand battered Fish with potatoes Fries! Looking to put a smile on your family face this week try out this classic meal!
FISH & CHIPS
4 large potatoes, peeled and cut into strips
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cornstarch
1 teaspoon seafood seasoning
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 cup sparkling water
1 quart vegetable oil for frying
1 1/2 pounds cod fillets
Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, cornstarch, seafood seasoning, salt, and pepper. Stir in the sparkling water or beer stir until the mixture is smooth. Let mixture stand for 20 minutes.
Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
Fry the potatoes again for 1 to 2 minutes for added crispness.
Images & Recipes By Smarty Marty!
This week meal is a classic Taco Tuesday… with Turkey and all the delicious fixings!!!
- 1 1/2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 (12 ounce) package ground turkey
- 1/2 cup water
- 1 tablespoon cider vinegar
- 1 1/2 teaspoons brown sugar
Mix chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano, and cayenne together in a small bowl.
Cook turkey in a large nonstick skillet over medium heat, stirring to break up clumps, until no longer pink, 3 to 5 minutes. Stir in chili powder mixture and water. Reduce heat and simmer, stirring occasionally, until most of the liquid has been absorbed, about 10 minutes.
Stir cider vinegar and brown sugar into the skillet. Simmer until flavors combine, 3 to 4 minutes. Transfer to a serving bowl.
Recipe from Allrecipes.com
Images and Styling by Smarty Marty
It’s Tostadas Tuesday… and Smarty Marty gives you here take on this delightful dish!
Quick and easy meals for your family… This one Prep time of 25 mins!
1 package (20 ounces) lean ground turkey
1/2 cup chopped onion
1/2 cup chopped green pepper
1 teaspoon canola oil
3/4 cup water
1 envelope taco seasoning
1 can (15-1/2 ounces) hominy, rinsed and drained
12 tostada shells
3 cups shredded lettuce
1 cup (4 ounces) shredded Mexican cheese blend
1 cup chopped tomato
1 cup cubed avocado
In a large skillet, cook the turkey, onion and green pepper in oil over medium heat for 5 minutes or until meat is no longer pink; drain. Stir in the water, taco seasoning and hominy. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.
On each tostada shell, layer the lettuce, about 1/3 cup turkey mixture, cheese, tomato and avocado.Yield: 6 servings.
Recipe – Taste of Home
Today’s Foodie Tuesday is Smarty Marty’s take on a classic Shrimp Boil!
Getting all your ingredients together
- 2 lemons, halved, plus wedges for serving
- 1/2 cup Old Bay Seasoning
- 8 cloves garlic, smashed
- 1 large red onion, quartered
- 6 sprigs fresh thyme
- 1 pound baby red potatoes
- 4 ears corn, husked and snapped in half
- 1 1/4 pounds large shrimp, unpeeled
- 2 tablespoons unsalted butter
- Hot sauce, for serving (optional)
Fill a large pot with 4 quarts of water. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add the Old Bay, garlic, and onion. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil, then reduce to a simmer and cook about 5 minutes.
Add the potatoes to the pot and cook until just tender, about 10 minutes. Add the corn and cook 5 more minutes.
Meanwhile, slice along the back of each shrimp through the shells; remove the veins and rinse the shrimp. Add to the pot, cover and cook until the shrimp curl and are just opaque, 2 to 3 minutes. Transfer the shrimp and vegetables with a slotted spoon or skimmer to a large bowl. Add the butter and about 1 cup broth to the bowl and toss until the butter is melted. Transfer the shrimp and vegetables to a platter. Serve with the remaining broth, lemon wedges and hot sauce, if desired.
Photography By Smarty Marty
Recipe courtesy of Food Network Magazine
A quick and easy salad for summer meal time!
Smarty Marty’s take on Kale Salad!
Preparation and Ingredients
- Combine the kale, almonds, apple, and Cheddar in a large bowl.
- Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.Salad Complete Serve with your choice of dressing!
Images By – Smarty Marty