Foodie Tuesday with Smarty Marty- Asian Chicken Egg Rolls

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Ooh wee it’s Tuesday and we have a delicious delight for you today. Smarty Marty whips up some Asian Chicken Egg Rolls! If you are ready to cook you up something flavorful  let’s start first with gathering up what you will need to create  this dish:

Ingredients: 

Chicken Egg Rolls3

DIRECTIONS

  1. Brown chicken with ginger and garlic in pan; drain any grease.
  2. Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
  3. In large bowl combine cabbage mix and green onions.
  4. Pour hot meat over vegetables and stir well. Let cool slightly.
  5. Lay wrap in front of you so that it looks like a diamond.
  6. Place 3 tablespoons pork filling in center of egg roll wrapper.
  7. Fold bottom point up over filling and roll once.
  8. Fold in right and left points.
  9. Brush beaten egg on top point.
  10. Finish rolling.
  11. Set aside and repeat with remaining filling.
  12. Heat 2-3 inches oil in large frying pan to very hot (350ºF).
  13. Fry a few egg rolls in pan at a time, 2-3 minutes per side.
  14. Drain on paper towels.
  15. Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly
  16. Chicken Egg Rolls2Chicken Egg RollsSalad  Prepared By Smarty MartyRecipe By: Geniuskitchen.com

    Photography & Styling By Smarty Marty

    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

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Foodie Tuesday with Smarty Marty- Lemon Pepper Wings

what's for dinner - Cover Photo Blog

This week’s Food Tuesday Recipe Idea from Smarty Marty is one of my personal favorites… Yummy Yummy Goodness Lemon Pepper Wings!

1st Things first gather the necessary ingredients :

Lemon Pepper Wings
1 teaspoon season salt
1/2 teaspoon black pepper
1 tablespoon lemon pepper
2 to 3 pounds chicken wings
1 tablespoon olive oil
1/3 cup butter 32419269_2279061688771434_7695404384414334976_n

Directions For Wing Preparation:

Preheat oven to 350 degrees. Cut wings on each join, there are two joints per wing
.
Coat the wing portions with olive oil. Dredge the wings in seasonings. Shake off excess.

Place wings on a rack on a cookie sheet and bake for 30 to 35 minutes. When chicken is golden brown combine with melted butter and lemon pepper.

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Lemon Pepper Wings Prepared By Smarty Marty

Photography & Styling By Smarty Marty

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- Summer Fruit Salad

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Something sweet to eat delicious delights for all … well, we got something natural for your taste buds this week! Smarty Marty gives us a Summer Fruit Salad… Just in time to get Bikini Fine for the Summer Time

First things first we need to gather up all the necessary ingredients for our summer fruit salad:

Ingredients
2/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/4 cup honey
1/2 teaspoon grated orange zest
1/2 teaspoon grated lime zest
2 cups cubed fresh pineapple
1/2 cup mango, peeled and sliced
2 cups strawberries, hulled and sliced
2 kiwi fruit, peeled and sliced
1 bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
2 cups mixed berries, blueberries, blackberries, raspberries32150760_2270515409626062_528991154545360896_nBring orange juice, lemon juice,honey, orange zest, and lime zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.

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Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, mango, kiwi fruit, bananas, oranges, grapes, and mixed berries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

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Salad  Prepared By Smarty Marty

Photography & Styling By Smarty Marty

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- I want Mussels!

what's for dinner - Cover Photo Blog

I want mussels… not that classic tune sung by the beautiful legendary Diana Ross, but we are talking about Mussels from the sea… this week Foodie Tuesday Recipe Idea is Smarty Marty take on Fettuccine & Mussels!

As always we need to list all the ingredients needed for this meal

Ingredients:

  • 8 ounces uncooked fettuccine
  • 2 tablespoons butter
  • 1/2 cup finely chopped onion
  • 6 garlic cloves, coarsely chopped
  • 1/2 cup dry white wine
  • 3 plum tomatoes, chopped
  • 1/3 cup bottled clam juice
  • 1 1/2 pounds mussels, scrubbed and debearded
  • 1/4 cup chopped fresh flat-leaf parsley
  • 29744592_2220705371273733_77152728527988530_o
  • How to Make It

    Step 1

    Cook pasta in boiling water until almost al dente; drain through a sieve over a large bowl. Reserve 1/3 cup pasta cooking water.

    Step 2

    Melt butter in a large skillet over medium heat. Add onion to pan; cook 4 minutes, stirring occasionally. Add garlic to pan; cook 1 minute, stirring constantly. Add wine to pan; cook 3 minutes or until the liquid evaporates, stirring occasionally. Add tomatoes; cook 2 minutes, stirring occasionally. Stir in reserved pasta cooking water and clam juice; bring to a boil. Add mussels; cover and cook 4 minutes or until mussels open. Discard any unopened shells. Add cooked pasta to the tomato mixture; cook 1 minute or until thoroughly heated, tossing well to combine. Sprinkle with parsley. Serve immediately.

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    Meal Prepared By Smarty Marty

    Photography & Styling By Smarty Marty

    Recipe By; http://www.myrecipes.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 – Surf & Turf

Happy Tuesday Folks its time for Foodie Tuesday with Smarty Marty! This week she brings you Surf and Turf. For you, meat and seafood lovers this combination recipe are for you. As always first things first is we have to gather the needed ingredients.Surf & Turf3

This recipe by Taste of Home requires the following:

  • 2 garlic cloves, minced
  • 2 teaspoons plus 2 tablespoons olive oil, divided
  • 1/4 cup minced fresh parsley
  • 3 tablespoons chopped green onions
  • 2 tablespoons minced fresh thyme
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup butter, softened
  • 1 cup soft bread crumbs
  • 1/4 cup butter, melted
  • 4 lobster tails (8 to 10 ounces each)
  • 4 beef tenderloin steaks (4 ounces each)
  • 4 teaspoons coarsely ground pepper

DIRECTIONS – Recipe Taken from Taste of Home

In a small skillet, saute garlic in 2 teaspoons oil until tender; remove from the heat. In a small bowl, combine the parsley, green onions, thyme, lemon peel, salt, pepper, cayenne and reserved garlic. Set aside 1/2 cup for crumb topping.

Add softened butter to remaining herb mixture; mix well. Shape into a 1-in.-thick log; wrap in plastic. Refrigerate for 30 minutes or until firm.

For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside.Surf & Turf4

Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage.

Place lobster tails on a baking sheet; top with reserved crumb topping. Bake, uncovered, at 375° for 15-20 minutes or until meat is firm and opaque and crumbs are golden brown.

Meanwhile, sprinkle steaks with coarse pepper. In a large skillet over medium heat, cook steaks in remaining oil for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).

Unwrap herb butter; cut four 1/4-in.-slices from log. Place one slice on each steak. Serve with lobster. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months. Yield: 4 servings.

Surf & Turf2Surf & Turf1

 

Foodie Tuesday with Smarty Marty- Jerk Cornish Hen

A little jerk in your life… well Jerk Cornish Hen that is.. This week food ideas from Smarty Marty is a deliciously prepared Jerk Cornish Hen… So before we get started we need to gather the following ingredients:

1 large bunch scallions, roughly chopped

  • 1 red bell pepper, stemmed, quartered and seeded
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup lime juice
  • 6 cloves garlic
  • 2 tablespoons fresh thyme
  • 1 tablespoon ground allspice
  • 1 tablespoon grated peeled ginger
  • 1 tablespoon packed dark brown sugar
  • 1 Scotch bonnet chile pepper, stemmed (remove seeds to tame heat)
  • Kosher salt
  • 4 Cornish game hens (1 1/2 to 2 pounds each), cut in half
  • Freshly ground pepper29744758_2220371371307133_353783907184025565_o
  • Combine the scallions, bell pepper, olive oil, lime juice, garlic, thyme, allspice, ginger, brown sugar, chile pepper and 1 tablespoon salt in a food processor; pulse to make a thick sauce. Refrigerate 1/4 cup for serving.

    Season the hens all over with salt and pepper; poke a few holes into the bone side. Rub 1 cup of the jerk sauce all over the hens in a large bowl or pan. Cover and refrigerate for 2 to 4 hours.

    Preheat a grill to medium; prepare for direct and indirect grilling: On a charcoal grill, bank the coals on one side. For a gas grill, turn off one of the burners after preheating. Remove the hens from the marinade, letting any excess drip off; place skin-side up on the cooler side of the grill (position the legs closer to the fire). Cover and cook until the hens are golden brown, about 15 minutes.

    Baste the hens with any extra jerk sauce, then turn them over to the direct-heat side of the grill; cook, uncovered, until the skin is dark brown and the meat is cooked through but still moist, 5 to 10 more minutes. (A thermometer inserted into the thickest part should read 160 degrees.) Set the hens aside for 5 minutes, then serve with the reserved jerk sauce.

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  • Food Preparation and Styling By Smarty Marty

    Recipe By: /www.foodnetwork.com

Foodie Tuesday with Smarty Marty- Lamb Chops with sauteed Swiss Chard

We are back for another delicious delight from our weekly food contributor Smarty Marty! Can you feel the “Beet”… Ha! This week we are pairing up some Lamb Chops with sauteed Swiss Chard & pureed beets. As always first things first we need the following ingredients for this recipe

  • 2 large red beets (1 pound), halved
  • 2 medium Yukon Gold potatoes (1/2 pound)
  • 1 stick unsalted butter
  • Kosher salt
  • Pepper
  • Four 12-ounce bone-in lamb chops, cut 1 inch thick
  • 1/4 cup extra-virgin olive oil
  • 3 garlic cloves, crushed
  • 1 sage sprig
  • 1 teaspoon fresh lemon juice
  • 2 pounds Swiss chard, stems discarded and leaves choppedLamb Chops with sauteed Swiss Chard & pureed beets2
  • How to prepare:

    First things first

    In a large saucepan, combine the beets and potatoes. Add enough water to cover by 2 inches and bring to a boil over high heat. Cook until the beets and potatoes are tender, 35 to 40 minutes. Drain well. When cool enough to handle, peel the beets and potatoes, and then coarsely chop; transfer to a food processor. Add 2 tablespoons of the butter and puree until smooth. Season with salt and pepper and keep warm.

    Step 2

    Heat a large cast-iron skillet. Rub the lamb chops all over with 2 tablespoons of the olive oil; season with salt and pepper. Cook over moderately high heat until golden brown on the bottom, 7 to 8 minutes.Turn the chops and add the garlic, sage and 2 tablespoons of the butter. Cook until the chops are golden and an instant-read thermometer inserted in the thickest part registers 135°, about 7 minutes longer. Transfer the pork chops to plates and let stand for 5 minutes. Whisk the lemon juice and 2 tablespoons of the butter into the skillet; season with salt. Strain the sage butter through a fine sieve over the lamb chops. Reserve the crispy sage leaves and discard the garlic.

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    How to Make It

    Step 1

    In a large saucepan, combine the beets and potatoes. Add enough water to cover by 2 inches and bring to a boil over high heat. Cook until the beets and potatoes are tender, 35 to 40 minutes. Drain well. When cool enough to handle, peel the beets and potatoes, and then coarsely chop; transfer to a food processor. Add 2 tablespoons of the butter and puree until smooth. Season with salt and pepper and keep warm.

    Step 2

    Heat a large cast-iron skillet. Rub thelamb chops all over with 2 tablespoons of the olive oil; season with salt and pepper. Cook over moderately high heat until golden brown on the bottom, 7 to 8 minutes.Turn the chops and add the garlic, sage and 2 tablespoons of the butter. Cook until the chops are golden and an instant-read thermometer inserted in the thickest part registers 135°, about 7 minutes longer. Transfer the pork chops to plates and let stand for 5 minutes. Whisk the lemon juice and 2 tablespoons of the butter into the skillet; season with salt. Strain the sage butter through a fine sieve over the lamb chops. Reserve the crispy sage leaves and discard the garlic.

    Step 3

    Meanwhile, in a large nonstick skillet, melt the remaining 2 tablespoons of butter in the remaining 2 tablespoons of olive oil. Add the chard in large handfuls; let each batch wilt slightly before adding more. Cook, stirring occasionally, until all of the chard is wilted, 5 minutes. Season with salt and pepper.

    Step 4

    Serve the lamb chops with the beet puree and Swiss chard and garnish with the crispy sage leaves.

  • Lamb Chops with sauteed Swiss Chard & pureed beets (2)Lamb Chops with sauteed Swiss Chard & pureed beetsFood Prepared and Styled By – Smarty Marty

    Food Recipe and Directions by – http://www.foodandwine.com