Foodie Tuesday with Smarty Marty- Scallops with Roasted Garlic

Happy Fat Tuesday All!!! For this week Foodie Tuesday Delight we are sharing Seared Scallops with Roasted Garlic and Fresh Green Beans

Before we get started you need the following Ingredients:

  • 3 tablespoons olive oil
  • 1 head garlic, cut in half
  • 1 cup chicken stock
  • 1/2 cup cream
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Bertolli Extra Virgin Olive Oil,
  • 1/2 pound sea scallops
  • salt and ground black pepper to taste
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley for garnishSeared Scallops with roasted garlic3
  • Directions :

    • Prep  15 m

    • Cook 45 m
    • Ready In  1 h
    1. Preheat an oven to 400 degrees F (200 degrees C).
    2. Spoon 3 tablespoons olive oil over the cut sides of the garlic head; wrap tightly in aluminum foil.
    3. Roast in the preheated oven until the garlic is soft, about 30 minutes; set aside until cool enough to handle.
    4. Squeeze the roasted garlic cloves into a saucepan; pour the chicken stock into the saucepan and use a fork to mash the garlic into the stock. Cook the stock over high heat until the liquid is reduced in volume by half, about 10 minutes. Stir the cream into the stock and remove from heat; set aside.
    5. Melt the butter with 1 tablespoon olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper; sear in the hot butter and oil mixture until opaque, about 3 minutes per side. Remove from heat immediately.
    6. Stir the lemon juice into the cream sauce; spoon immediately onto 2 plates. Arrange the scallops on the plates. Garnish with the parsley to serve.

    Seared Scallops with roasted garlic2Seared Scallops with roasted garlic

    Food Styling and Preparations By Smarty Marty

    Recipe Courtesy of  Allrecipes.com

 

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Foodie Tuesday with Smarty Marty- Creamy Macaroni & Cheese

We are excited to bring you this cheesy delight! Smarty Marty take on Macaroni and Cheese is sure to delight your family with this quick delicious sensation.

What you’ll need for this dish :

Creamy Mac & Cheese

1 (16 ounce) package elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/8 teaspoon
1 pinch ground nutmeg
1/4 teaspoon Worcestershire sauce
1 teaspoon salt
3 cups shredded sharp Cheddar cheese, divided
1 teaspoon Dijon mustard
1/2 cup panko bread crumbs
1 tablespoon butter, melted n white pepper
3 cups milk
Preheat oven to 400 degrees F (200 degrees C).
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Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.

Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.

Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.

 

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Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.

Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.

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Recipe By Chef John

Styling and Food Preparation By: Smarty Marty

Foodie Tuesday by Smarty Marty! – Veggie Stuffed Chicken Breast

This week Food idea from Smarty Marty is Veggie Stuffed Chicken Breast

Healthy Choice and creative idea to include in a boneless chicken breast dish.

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Veggie Stuffed Chicken Breast

4 boneless skinless chicken breast
8 oz. Feta cheese sliced
6 oz. mozzarella cheese
1 medium white onion
3 or 4 large garlic gloves
1/2 red bell pepper
2 cups of fresh chopped spinach
1 cup of chopped mushrooms
1/2 teaspoon of flaked pepper
2 tablespoons of olive oil
salt and pepper to taste

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Preheat oven to 375 degrees.
Slice the chicken breast in half not going all the way through and spread open, lightly tap down flat with mallet.
Salt and pepper breast on both sides to taste
Heat olive oil in a frying pan and add onion, pepper, 3 garlic cloves, mushrooms and sauté until mushrooms and onions soften.
Now add spinach until spinach softens
Remove combination from frying pan and place in a bowl to add the feta cheese, the last garlic clove, salt and pepper to taste; add flaked red pepper mix completely.
Place equal amounts of mixture on the breast and roll the breast. Secure with toothpick or string.
Lightly spray a large rimmed sheet pan with olive oil (any pan will do) lined with foil or parchment paper and place in the oven for 20-25 minutes or until stuffing reaches internal temperature of 160 degrees F. Top chicken breast with mozzarella cheese and bake a additional 3 to 5 minutes or until cheese is melted.20861821_1894623697215237_2280183038530307763_o20818909_1894617567215850_4499555024924395799_o

Image and Meal Styling By Smarty Marty!

Foodie Tuesday By Smarty Marty – Classic Shrimp Boil

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)19143196_1806674456010162_7339496530927807253_o

    Directions

    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.

    you know how I do....#hookitup Happy Thursday y'allPhotography By Smarty Marty

    Recipe courtesy of Food Network Magazine

Foodie Tuesday -Smarty Marty’s Independence Day Meal Idea!

Happy 4th of July! On this date, lots of folks are enjoying family food and later today fireworks!

So to get your taste buds watering we are presenting this scrumptious summer meal to you!

Chicken Wing Kabobs!

These creative kabobs can be placed on the grill for a delicious non-traditional treat for the 4th!

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Image By Smarty Marty!

Foodie Tuesday- Smarty Marty Presents Turkey in The Summer

We are excited about this colorful summer meal that would be delicious delights for lunch or dinner for a summertime specialty.

This week’s meal is a Baked Turkey leg with a side salad and corn on the cob.  Simple and Delicious!

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Great way to have a turkey dinner all year around

Images from Smarty Marty

Foodie Tuesday- By Smarty Marty

We are super excited to be coming back to you for Foodie Tuesday By Smarty Marty!

Each Tuesday we are going to be sharing great Food ideas with great display with you.

Here we have a delicious Chicken Salad for a Tuesday!

Fresh Ingredients Great Food in Minutes

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2 cups chicken breasts, cooked and cubed
2 celery ribs, chopped
1 tablespoon mayonnaise
1 1⁄2 tablespoons plain fat-free yogurt (regular or Greek)
salt and pepper
1 tablespoon chives, chopped

Combine chicken, celery and chives in a medium bowl. I use bone-in, skin-on chicken breast that I season with salt, pepper and garlic and roast at 400 degrees for 30-35 minutes. Discard the skin and bones and cut into cubes.
Add mayo and yogurt and stir to combine.
Season with salt and pepper to taste.
Serve on a whole wheat bun or scoop onto a bed of lettuce.

Images By Smarty Marty!