Foodie Tuesday with Smarty Marty- Jamaican Chicken Soup

Smarty Marty Stirs up the pot this week with her take on delicious Jamaican Chicken Soup!

Let’s prepare ourself by gathering up the fresh ingredients needed for this Foodie Idea of the Week

You are going to need the following ingredients

INGREDIENTS

½ Chicken (cut in 8 pieces)
2 sprig Thyme
1 tbsp Salt
1 stalk escallion
4 Pimento Berries (Allspice)
½ lb Yellow Yam

2 Irish Potatoes
2 lb. Pumpkin (cut up into 1 inch pieces)
1 Cho-cho (Christophine) (cut up into 1 inch pieces)
1 pk Jamaican Chicken Noodle or Cock Soup
1 oz. Butter28337104_2166712283339709_2201332920736104484_o

Preparation

METHOD

1. In a stock pot, add three quarts of water and then add salt to taste. Bring water to a boil then add chicken, pumpkin, and cho-cho together. Boil for 30 minutes.

2. Peel the skins off the yellow yam and potatoes and wash these root vegetables in cold water to remove the dirt.

3. Cut each vegetable into four slices and then add them to the pot.

Special tip: – You man add spinners (small dumplings) to the soup at this time if you wish.

4. The flame should be turned to high at this point and allow to boil for 15 minutes.

5. Add the remaining ingredients to the pot, turn the flame down to medium, and cook for another 10 minutes, then simmer for another 5 minutes.

6. Check the yellow yam to ensure that it is soft. If not, cook until it becomes soft but not mushy.

Cook’s tip: You can speed up the time to prepare this chicken soup by slicing the yellow yam into thinner slices.28238759_2166712833339654_138183401461697417_o28515186_2166716750005929_7117494094711498964_o28616320_2166718143339123_8985270204872366549_o

Photos and Food Preparation and Styling  By Smarty Marty

Recipe By – http://www.jamaica-land-we-love.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! Chicken Marsala with Mushrooms

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 garnish21551889_1935949009749372_5142310921866742104_o

INSTRUCTIONS

  1. 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.
  2. 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.

Chicken Marsala with mushrooms over garlic mashed potatoes

Recipe by- recipe critic

Preparation and Food By Smarty Marty

Foodie Tuesday By Smarty Marty- Turkey Meatball Subs

We are excited to bring you this week Foodie Tuesday recipe idea! This would be a winner for your family.

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Gathering up Fresh Ingredients

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

INSTRUCTIONS

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.

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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.

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Images & Table Setting by Smarty Marty

Recipe By : http://www.sixsistersstuff.com

Foodie Tuesday By Smarty Marty- Taco Tuesday with Turkey

This week meal is a classic Taco Tuesday… with Turkey and all the delicious fixings!!!

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Ingredients

  • 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 sugar20637847_1884850328192574_6970223911366555055_n
  • Directions

    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

Foodie Tuesday By Smarty Marty- Cabbage & Sausage Packets

This week’s special recipe is a mix of vegetable and your favorite smoked sausage for a great mix to your weekly food planning!

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Cabbage & Sausage Packets

Ingredient Listing

1 lb. Turkey sausage, cut into 1 inch pieces (or your favorite smoked sausage)
1/2 head of cabbage, cut in 1/4 in wedges
15 small red and white potatoes, quartered
1 large onion, sliced
1/4 cup garlic butter
salt & pepper to taste
4 ice cubes

How to Cook

Preheat your grill to 400 degrees F.
Cut four 18 x 12 inch sheets of foil.
Divide the cabbage, potatoes, and onion over the foil sheets.
Add 1 ice cube to each mound.
Evenly divide the sausage between the packets and top with garlic butter 1 tablespoons per packet, salt, and pepper.
Seal each packet well and place in oven for 50 minutes.
Allow to rest 10 minutes before serving.

Images and Styling By Smarty Marty

Foodie Tuesday By Smarty Smarty- Turkey Tostadas

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! 18893197_1793118170699124_9032598594460839725_n

Ingredients:

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

Directions:

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