Foodie Tuesday with Smarty Marty- Chicken Beef & Shrimp Fajita Kabobs

This week Foodie Tuesday delight is a classic. Chicken & Beef Fajita Kabobs! Let’s get it started by gathering up the necessary ingredients.

Ingredients :

For Marinade

• 2 tbs. olive oil
• 1 tbs. lime juice fresh
• 1 jalapeno pepper minced
• zest of one lime
• 2 tsp. chili powder
• 2 tsp. cumin
• 3 cloves garlic minced
• 1/2 tsp. oregano
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1/4 tsp. crushed red pepper flakes

For Kabobs

• 1 lb. chicken breast boneless, skinless, cut into 3/4 inch pieces and/or 1 pound steak of your choice (teres major, tenderloin, flank steak), cut into 3/4 inch pieces
• 1 onion cut into 3/4 inch pieces
• 3 bell peppers cut into 3/4 inch pieces

Directions:

In a small bowl, whisk together the oil, lime juice, chili powder, cumin, garlic, lime zest, jalapeno, oregano, salt, black pepper, and red pepper flakes.

1. Place the chicken or beef in Ziploc bag with the fajita marinade. Seal the bag and make sure all of the pieces are well coated. Place the bag in the refrigerator for at least 1 hour and up to 8 hours.
2. When ready to cook, preheat the grill to medium-high heat. Thread marinated meat, onion, and peppers onto skewers.
3. Lightly oil the grill grate. Place the kabobs on the grill, cover, and cook about 8-12 minutes, turning once or twice during cooking.
4. Transfer to a warmed platter and serve immediately.

Food Styled and Prepared By Smarty Marty 

Recipe By – http://www.jmoreliving.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- Coconut Shrimp

Taking a Break from Taco Tuesday Smarty Marty is giving us Crunch Coconut Shrimp for this weeks delicious delight. First Things first let’s gather up the necessary ingredients:

• 1 egg
• 1/2 cup all-purpose flour
• 2/3 cup beer
• 1 1/2 teaspoons baking powder
• 1/4 cup all-purpose flour
• 2 cups flaked coconut
• 24 shrimp
• 3 cups oil for frying
  

Directions

In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.

1. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
2. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

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!- Clam Linguine Pasta

Happy Tuesday Folks! We are back here with a delicious delight from yours truly Smarty Marty! This week meal idea a a really quick fulfilling dish… this can be completed in 30 minutes or less as long as you have all the ingredients at your finger tip. So let’s get started…

• 2 (6.5 ounce) cans minced clams, with juice
• 1/4 cup butter
• 1/2 cup vegetable oil
• 1/2 teaspoon minced garlic
• 1 tablespoon dried parsley
• ground black pepper to taste
• 1/4 tablespoon dried basil
• 1 (16 ounce) package linguini pasta

Direction:

Bring a large pot of salted water to boil. Cook pasta according to package directions.

1. Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.

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- Hearty Clam Chowder

 

As the cool winter breeze covers a large portion of the US Smarty Marty brings a Hearty Clam Chowder as our Delicious Delight on a Tuesday! Let’s get ready to put together all the necessary ingredients for this.

As the cool winter breeze covers a large portion of the US Smarty Marty brings a Hearty Clam Chowder as our Delicious Delight on a Tuesday! Let’s get ready to put together all the necessary ingredients for this.

4 slices bacon, diced

• 1 1/2 cups chopped onion
• 1 1/2 cups water
• 4 cups peeled and cubed potatoes
• 1 1/2 teaspoons salt

• ground black pepper to taste
• 3 cups half-and-half
• 3 tablespoons butter

Directions:

Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.

1. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

2. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

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! – New Year’s Day Style – Greens & Blackeye Peas

My parents were from the deep south, but they never cooked the traditional dishes known for southern cooking. When my family moved to the south my southern sisters introduced me to this dish…needless to say, it took some years to get it just right…

INGREDIENTS

• ½ pound black-eyed peas, rinsed
• 3 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 3 large garlic cloves, minced
• 1 bay leaf
• Salt to taste
• 1 large bunch collard greens (1 1/2 to 2 pounds), stemmed, washed well and chopped or cut in ribbons
• 2 tablespoons tomato paste dissolved in 1/2 cup water
• ¼ to ½ cup chopped fresh dill (to taste)
• Freshly ground pepper to taste
• For topping (optional): crumbled feta or fresh lemon juice

• PREPARATION

  1. Place the black-eyed peas in a large saucepan, cover with water by two inches, bring to a boil and then drain. Combine with half the onion and one of the garlic cloves in the saucepan. Add water to cover by two inches, and bring back to a simmer. Add the bay leaf, and reduce the heat. Add salt to taste, cover and simmer 30 minutes, until the beans are just tender. Drain through a strainer set over a bowl.
  2. Meanwhile, preheat the oven to 350 degrees. In a large, ovenproof lidded skillet or Dutch oven, heat 2 tablespoons of the olive oil over medium heat and add the remaining onion. Cook, stirring, until tender, about five minutes, and add the remaining garlic. Stir together for 30 seconds to a minute, until fragrant. A handful at a time, stir in the greens. As the greens wilt, stir in another handful, until all the greens have been added and have collapsed in the pan. Add the dissolved tomato paste and stir together. Add salt to taste. Add the beans and enough cooking liquid to barely cover everything, cover and place in the oven for 30 minutes, until the collards are tender and the beans very soft.
  3. Uncover the pot, and add a bit of liquid if the beans are dry. Stir in the remaining tablespoon of olive oil and the dill, cover and continue to simmer for another 10 minutes. Add salt and freshly ground pepper to taste. Serve warm or hot. If you wish, top with crumbled feta or a squeeze of lemon.

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Food Styled and Prepared By Smarty Marty

Recipe By – cooking.nytimes.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- Pumpkin Soup!

Happy Happy Holidays to everyone!!! Foodie Tuesday is here with a delightful Holiday Dish! Impress your family and friends with this easy breezy pumpkin Soup

First things First…. Gather up the necessary ingredients:

• 6 cups chicken stock
• 1 1/2 teaspoons salt
• 4 cups pumpkin puree
• 1 teaspoon chopped fresh parsley
• 1 cup chopped onion
• 1/2 teaspoon chopped fresh thyme
• 1 clove garlic, minced
• 1/2 cup heavy whipping cream
• 5 whole black peppercorns

Directions:

Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.

1. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
2. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Serve it up in style!

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 Souvlaki

This week’s Foodie Tuesday meal idea for you is Mediterranean style dish using Chicken… To get started cooking up this delicious delight we need to gather up the necessary ingredients.

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INGREDIENTs

• 1 1/2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice
• 2 garlic cloves, finely grated
• 1 tablespoon chopped fresh oregano
• 2 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1 pound boneless, skinless chicken breast halves, cut into 2-inch cubes
• 1/2 English cucumber, chopped
• 1/2 cup fat-free Greek yogurt
• 3 plum tomatoes, quartered
• 1/2 small red onion, cut 3/4 inch thick, and separated into slices
• 4 whole-wheat pitas
• Garnish: oregano leaves

 

DIRECTIONS

1. Whisk together lemon zest, 1 tablespoon plus 1 1/2 teaspoons lemon juice, half the garlic, the oregano, 1 tablespoon plus 1 teaspoon oil, and 1/2 teaspoon salt. Add chicken, and toss to coat. Refrigerate, covered, for 45 minutes.

2. Meanwhile, stir together remaining lemon juice and garlic, the cucumber, yogurt, and 1/4 teaspoon salt. Refrigerate, covered, until ready to serve.

3. Heat grill to medium-high. Thread chicken, tomatoes, and onion onto 4 metal skewers. Brush with remaining 2 teaspoons oil, and season with pepper.

4. Grill skewers, turning, until browned on all sides and cooked through, about 8 minutes. Grill pitas until charred, about 2 minutes per side.

5. Serve skewers with charred pitas and cucumber-yogurt sauce. Garnish with oregano leaves.

 

Food Styled and Prepared By Smarty Marty

Recipe By -www.marthastewart.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- Smarty Marty- Stuffed Turkey Roll

This week Foodie Delight is staying in line with the holiday spirit… Looking to do something different with Turkey as the main dish. This week Smarty Marty is bring to us a Stuffed Turkey Roll. First things first… we need to gather up the necessary ingredients.

Ingredients

• 1 egg, lightly beaten
• 1/2 cup quick-cooking oats
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 pound ground turkey
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 3 tablespoons butter
• 2 tablespoons water
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon ground thyme
• 2 cups seasoned stuffing cubes
• 2 bacon strips, halved

Directions

• In a large bowl, combine the egg, oats, salt and pepper. Crumble turkey over mixture and mix well. Pat into a 12×9-in. rectangle on a piece of heavy-duty foil; set aside.
• In a large saucepan, saute onion and celery in butter until tender. Remove from the heat. Stir in water, sage and thyme. Add stuffing; stir until well coated. Spoon over turkey to within 1 in. of edges. Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling.
• Place loaf, seam side down, in a greased 9×5-in. loaf pan. Place bacon strips over top. Bake, uncovered, at 325° for 60-70 minutes or until meat is no longer pink and a thermometer reads 165°.

 

 

Food Styled and Prepared By Smarty Marty

Recipe By -www.tasteofhome.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- Spaghetti Dinner

Hi Folks this week delicious delights from our Foodie Tuesday inspiration is vegan spaghetti This dish is a perfect and quick and easy filling meal. Let’s get started by gathering up the necessary ingredients.

Ingredients

• 1 package (16 ounces) spaghetti
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1 teaspoon garlic powder
• 3 tablespoons canola oil
• 1 jar (26 ounces) meatless spaghetti sauce
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 1/4 cup grated Parmesan cheese

 

Directions

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the onion, celery and garlic powder in oil until tender. Add the spaghetti sauce, beans, tomatoes, sugar, salt, oregano and bay leaf.
• Bring to a boil; cover and simmer for 10 minutes. Discard bay leaf. Drain spaghetti; top with sauce and cheese.

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Food Styled and Prepared By Smarty Marty

Recipe By -www.tasteofhome.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