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!
Great way to have a turkey dinner all year around
Images from Smarty Marty
Are you ready to get your taste buds roaring…
We are here again for another Foodie Tuesday By Smarty Marty this week dish is
Here is your Ingredient List:
2 pounds whole red snapper (about 2-3 fish ) or any white fish – cleaned and scaled
½ cup vegetable oil or more as needed
1 teaspoon minced garlic (about 2 garlic cloves)
½ teaspoon ginger
2 sprigs thyme
1 bay leave
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
1 yellow medium onion, thinly sliced
1 medium carrot Julienne
1 tablespoon sugar
½ teaspoon Jamaican all spice
1 teaspoon Worcestershire sauce
1 Scotch bonnet pepper, pierced or replace with ½ teaspoon cayenne pepper
¾ cup malt vinegar ( sub red wine vinegar)
Freshly ground white pepper
Season fish with salt and black pepper and fry for about 5 minutes each side.
Dry fish with paper towel and pan, set aside
Cut and chop vegetables and put aside.
Put vinegar and sugar into a saucepan and bring to a boil, allow to reduce slightly
Add carrots and let simmer for about a minute
Add red and green bell peppers a simmer for a minute
Add onion and simmer for about 5 minutes or until the onion is transparent
Add scotch bonnet pepper and stir
Place fish into serving dish and spoon dressing on top.
Images 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
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!