Foodie Tuesday with Smarty Marty – Shrimp Avocado Salad

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Well well, here we are the Tuesday after the Memorial Day Holiday~! So smarty Marty brings us an easy meal idea for this Foodie Tuesday.  Shrimp Avocado Salad. Let’s get started by gathering up the following items.

Ingredients

  • 2 pounds boiled or steamed shrimp peeled and deveined
  • 2 avocados cut into large pieces
  • 2 tablespoons diced red onion

For the Dressing:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon garlic powder
  • 1 teaspoon parsley chopped
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste

shrimp avocado saladDirections

    1. Add shrimp, avocado, and onion to a large bowl.
    2. In a 2-cup measuring cup, mix together ingredients for the dressing. Whisk until well-combined.
    3. Add dressing to shrimp avocado salad until it has the amount you desire. Serve additional dressing on the side.

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  • Salad  Prepared By Smarty Marty

    Recipe By: addapinch.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- Asian Chicken Egg Rolls

what's for dinner - Cover Photo Blog

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

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

what's for dinner - Cover Photo Blog

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
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  • 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- 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