Categories
fall fruit recipe turkey

1015 – Cucumber Ranch Sauce, Herb Turkey Burgers

Cucumber Ranch Sauce

1/2 medium cucumber, peeled, seeded
and minced
1/2 cup sour cream or plain Greek yogurt
1/2-3/4 cup mayonnaise
2 teaspoons garlic powder
2 teaspoons onion powder
Salt to taste

Mix all ingredients well. Cover and chill until ready to serve.

Wonderful as a salad dressing or a sandwich spread.

Herb Turkey Burgers

1 pound ground turkey
Canola oil or olive oil
Herbs of your choice: thyme, basil, oregano
Garlic powder
Onion powder
Salt and pepper

Shape ground turkey into 3 large, thin patties. Heat oil in large skillet over medium high heat. Add turkey patties to skillet. There should be an obvious sizzle when the pan is hot enough. Generously sprinkle on the herbs of your choice. Also add generous amounts of garlic and onion powder plus salt and pepper to taste. Note: ground turkey tends to be bland. It requires more seasoning than beef or pork to achieve a pleasing flavor.
Cook burger until seared on one side. Turn over and continue cooking. Season second side as heavily as the first.
When burger has cooked through, cover and set to the side to keep hot until ready to serve.

Excellent served on a bun with lettuce and tomato. Equally good served on top of a green salad.

Acorn Squash with Pecans

1 large acorn squash
1 tablespoon canola oil or olive oil

Optional: cinnamon, maple syrup, brown sugar, honey

Wash squash well and carefully cut into halves. Scrape away seeds.
Place squash face down in microwave dish and add approximately 1/4 cup water. Cover and microwave until flesh of squash is fork tender. Scoop flesh away from rind and season to your liking. Excellent topped with butter or margarine and salt. Also very good topped with brown sugar and cinnamon.

Uncooked, acorn squash will remain fresh on the counter for months as long as the rind is not punctured. The flavor of cooked acorn squash (as well as butternut squash) is very similar to sweet potatoes and can be substituted 1 for 1.

Easy Apple Tarts

A lower carb dessert! Great for those
who want ‘Just a touch” of sweetness
following their meal.

2 medium apples, cored and
diced very small
1 Tablespoon butter
1 teaspoon brown sugar
1/ 2 teaspoon ground cinnamon
2 low carb tortillas, cut into thirds

Coat muffin tin with non stick spray. Line muffin cup with tortilla portion. Bake at 375 Degrees Fahrenheit until barely crisp and holds shape.
Melt butter in skillet and add diced apples, sugar and cinnamon. Cook over medium heat until softened. Add cooked apples to muffin cups and continue baking until filling is set. Serve hot or cold. Delicious when hot and topped with melted cheddar.

Rhonda Matthews
Clemson University Cooperative Extension
clemson.edu/hgic
rhonda@clemson.edu

The Peggy Denny Show 17 081 – Rhonda Matthews, Recipe 1015, Part 1

The Peggy Denny Show 17 081 – Rhonda Matthews, Recipe 1015, Part 2

Categories
chicken recipe salad vegetable

1014 – Kale and Sweet Potato Salad, Stovetop Chicken and Rice

Kale and Sweet Potato Salad

1 medium sweet potato, peeled and diced
1/4 cup + 1 tablespoon extra-virgin olive oil, divided
1 teaspoon salt, divided Freshly ground black pepper
4 cups thinly sliced kale
1/4 cup chopped pecans, toasted
1/4 dried cranberries
2 tablespoons fresh lemon juice
1 tablespoon honey

1. Preheat oven to 400 degrees Fahrenheit.
2. Spread sweet potatoes on a baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle with 1/2 teaspoon salt and pepper to taste. Bake at 400 degrees Fahrenheit for 20 minutes, turning halfway through.
3. In a large mixing bowl, toss together sweet potatoes, kale, pecans, and cranberries.
4. In a small mixing bowl, whisk together 1/4 cup olive oil, 1/2 teaspoon salt, lemon juice, and honey. Drizzle over kale mixture, tossing to mix.
Yield: 6 servings

Stovetop Chicken and Rice

2 tablespoons unsalted butter
2 cloves garlic, finely chopped
1/2 cup diced onion
1 cup medium-grain white rice
2 cups broccoli florets
2 cups shredded rotisserie chicken
Salt and freshly ground pepper
2 cups low-sodium chicken broth
1/ 4 cup sour cream
1/4 cup grated Parmesan cheese
4 ounces dill Havarti cheese, cubed

1. Preheat oven to 400 degrees Fahrenheit.
2. Melt the butter in a large oven proof skillet over medium heat. Add the garlic and onions and cook, stirring occasionally, until soft, about 2 minutes. Add rice and cook for a minute, stirring frequently. Add broccoli, chicken, salt and pepper to taste; stir to combine.
3. Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of Parmesan and Havarti. Cover tightly with a lid or aluminum foil, transfer to the oven, and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.
Turn on the broiler. Uncover the skillet and sprinkle with the remaining cheeses, then broil until golden, about 2 minutes.
Yield: 6 servings

Marie Hegler
Clemson Cooperative Extension
www.facebook.com/FNHClemson
carol@clemson.edu

The Peggy Denny Show 17 077 – Recipe# 1014, Marie Hegler, Clemson Extension, Part 1

The Peggy Denny Show 17 077 – Recipe# 1014, Marie Hegler, Clemson Extension, Part 2

Categories
fruit recipe salad vegetable

1013 – Watermelon, Feta, and Mint Salad, Corn and Tomato Salad

Watermelon, Feta, and Mint Salad

1 lime, juiced
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 cup olive oil
4 cups cubed watermelon
1/2 cup crumbled feta
1/4 cup freshly chopped mint
2 cups mixed greens (optional)

1. Combine lime juice, vinegar, and salt in a small bowl. Whisk in olive oil.
2. Combine watermelon, feta, and mint. Toss with vinaigrette dressing.
Serve over greens.

Yield: 6 servings

Corn and Tomato Salad

3 tablespoons olive oil, divided
2 tablespoons red wine vinegar
1 lime, juice
1/2 teaspoon salt
1 1/2 cups fresh corn kernels (about two large ears of corn)
1 1/2 cups cherry tomatoes, halved
1 cucumber, seeded and diced
2 tablespoons minced fresh basil
1/4 cup crumbled feta cheese

1. Whisk together 2 tablespoons of oil, lime juice, vinegar, and salt in a small bowl and set aside.
2. Heat remaining oil in a skillet over medium-high heat. Add corn kernels and cook until tender.
3. Pour corn into a large bowl, cool slightly, and add tomatoes, cucumber, and basil. Refrigerate until ready to serve.
4. Right before serving, drizzle with dressing and toss with feta cheese.

Yield: 6 servings

Marie Hegler
Area Food Safety and Nutrition Agent

Clemson Cooperative Extension
www.facebook.com/FNHClemson
carol@clemson.edu

The Peggy Denny Show 17-061, Part 1 – Recipe 1013

Categories
beef chicken recipe

1012 – Skillet Lasagna Florentine, Chicken and Egg Hash

Skillet Lasagna Florentine

INGREDIENTS

1 can (28 oz) Keystone Ground Beef
1 Tbsp. olive oil
1 large onion, diced
2 tsp. minced garlic
1 tsp. salt
1/2 tsp. pepper
2 tsp. Italian seasoning
3 cans (eight oz) tomato sauce
4 cups fresh baby spinach
1 cup cottage cheese
1/2 cup shredded mozzarella cheese
1 Tbsp. fresh parsley, torn
2 Tbsp. grated Parmesan Cheese

DIRECTIONS

Set a large skillet over medium heat add olive oil and onions. Cook until onions are translucent.
Add garlic and cook an additional minute.
Add Keystone Ground Beef (drained), salt, pepper, Italian Seasoning, and tomato sauce.
Allow mixture to simmer for 12 to 15 minutes until the tomato sauce thickens.
Add the spinach and stir it in gently, allowing it to wilt.
Place the cottage cheese in dollops over the top of the lasagna.
Sprinkle on the mozzarella.
Cover with a lid for a few minutes to allow the mozzarella to melt.
Finish the dish with some torn parsley, the Parmesan cheese, and an extra dash of pepper if desired.

Chicken and Egg Hash

INGREDIENTS

4 bacon strips, diced
1 medium onion, chopped
2 garlic cloves, minced
1 can of Keystone Meats chicken
2 large potatoes, peeled and diced
1 tablespoon canola oil
1/2 cup frozen peas, thawed
1/2 cup frozen corn, thawed
2 tablespoons minced fresh parsley
3/4 teaspoon salt
1/8 teaspoon pepper
4 eggs

DIRECTIONS

In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain.
In the drippings, saute onion until tender. Add garlic; cook 1 minute longer.
Stir in the chicken, potatoes and oil.
Cover and cook for 10 minutes.
Stir in the peas, corn, parsley, salt and pepper.
Make four wells in the hash; break an egg into each well.
Cover and cook over low heat for 8-10 minutes or until eggs are completely set.
Sprinkle with bacon. Yield: 4 servings.

Michelle Lee

The Peggy Denny Show 17-059, Part 1 – Recipe 1012

The Peggy Denny Show 17-059, Part 2 – Recipe 1012

Categories
breakfast fish recipe

1011 – Smoked Salmon Eggs Benedict on a Croissant

Smoked Salmon Eggs Benedict on a Croissant

Ingredients:

8 NestFresh eggs
Vinegar (for poaching eggs)
7oz. smoked salmon
Hollandaise Sauce
4 croissants, split in half lengthways, toasted

Directions:

1. Place a few slices of smoked salmon on each croissant. Carefully slide two poached eggs over the salmon.
2. Stir the hollandaise sauce once and spoon some over the eggs.
3. Sprinkle with freshly ground black pepper and serve immediately. Repeat with the other croissants.
Enjoy

Feta Cheese Egg Boats

Ingredients:

4 mini sourdough baguettes
1/2 cup shredded Swiss cheese
1/2 cup diced cherry tomatoes
12 large NestFresh eggs
1/2 cup sour cream
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

3 scallions (white and light green parts only), thinly sliced
2 tablespoons chopped fresh chives

Directions:

1. Preheat the oven to 350 degrees Fahrenheit with a rack in the center position. Line a sheet pan with parchment paper.
2. Using a serrated knife, cut a V-shaped section from the top of each bread loaf, stopping the knife about 1/2 inch from the bottom of the loaf.
3. Remove the loose bread tops, and scoop out a bit of the inside, too, to form the “boats”. Discard the scooped bread. Place the boats on the prepared pan.
4. Evenly distribute the feta cheese and cherry tomatoes between the cavities of the boats.
5. Whisk together the eggs, sour cream, salt, pepper, and scallions in a medium-sized bowl. Pour the egg mixture into the boats, distributing it evenly between them.
6. Bake until the eggs are puffed and no longer jiggle when you shake the pan gently (20 to 30 minutes).
7. Let the boats cool for about 5 minutes. Sprinkle them with the fresh chives, slice into 8 pieces total, and serve warm.

Breakfast Egg Cups

Ingredients

6 NestFresh Eggs
1/4 cup milk
1/8 tsp. salt
1/8 tsp. black pepper, ground
1 medium bell pepper, red
3/4 cup spinach
1/4 cup cheddar cheese, shredded

Directions

1. Spray a muffin tin with cooking spray and set aside. Preheat oven to 375 degrees Fahrenheit.
2. Whisk the eggs and milk together in a bowl. Season with salt and pepper.
3. Dice the bell pepper into small peices. Stack the spinach leaves, roll them up, and slice them thin.
4. Add the peppers, spinach, and shredded cheddar to the egg mixture.
5. Fill muffin cups 3/4 full and bake for 20-25 minutes until centers are set and no longer runny.
6. Allow to cool slightly before serving.

Extras may be stored in an air-tight container in the refrigerator for up to a week or in a freezer-safe container in the freezer for up to a month. Microwave thawed egg cups on high for 45-60 seconds or until hot.

To learn more about NestFresh, be sure to follow them on social media.
Viewers can learn about me at seasonscafeandcatering.com

Seasons Cafe and Catering

The Peggy Denny Show 17-056, Part 1 – Recipe 1011

The Peggy Denny Show 17-056, Part 2 – Recipe 1011

Categories
fish recipe

1010 – Ginger Encrusted Fresh Salmon with Dill Sauce

Ginger Encrusted Fresh Salmon with Dill Sauce

Ingredients:

4 salmon fillets-belly-6 ounces-skin on or off
2 lemons
1/4 cup extra virgin olive oil, divided
salt and pepper
ginger root
1/4 cup low fat yogurt
1/4 cup veganaise
fresh dill weed
1 medium onion
1 garlic clove

Directions:

prepare salmon

1. Wash salmon fillets and dry thoroughly with paper towel
2. Squeeze the juice of one lemon over salmon-(let stand for 10 minutes)
3. Sprinkle extra virgin olive oil on salmon and salt and pepper to taste
4. Grate fresh ginger-pat salmon top with ginger-(let stand 10 min)

prepare sauce (a must)

1. Mix yogurt, veganaise, juice of one lemon, 1 T olive oil
2. Roughly chop fresh dill, add to sauce (be generous!)
3. Set aside and allow to come to room temp

Enough for 2 tablespoons of sauce for each fillet

cook salmon

1. Heat 2 T olive oil in a frying pan, and rough chopped onions and a few pieces of garlic over medium heat for about 5 min. Remove onions and garlic, discard
2. Lay the salmon in the hot oil, ginger side up – cook until med rare.
3. Serve with dill sauce

Chef Ross Antonakos

The Peggy Denny Show 17-055, Part 1 – Recipe 1010

The Peggy Denny Show 17-055, Part 2 – Recipe 1010

Categories
recipe vegetable

1009 – Refrigerator Sweet Pickles, Slow Cooker Sloppy Joes

Refrigerator Sweet Pickles

3 cups pickling cucumbers, sliced thin
3/4 cup onion, sliced thin
1 cup sugar
1/2 cup white vinegar (5% acidity)
1 teaspoon pickling salt
1/2 teaspoon mustard seed
1/4 teaspoon celery seed
1 teaspoon turmeric

Place all ingredients in a 2-quart covered dish (glass or Pyrex) and microwave 8 minutes.
Stir after 4 minutes. Cool.
Pack into sterilized half-pint or pint jars.
Label and store in refrigerator.

Slow Cooker Sloppy Joes

This recipe makes enough for a large family. If you have leftovers, they freeze great!

3 large carrots, shredded
1 zucchini, shredded
1 yellow squash, shredded
1 bell pepper, minced
2 large tomatoes, peeled, seeded and chopped
1 small onion, minced
1 (15 oz.) can tomato sauce
3 teaspoons dried herbs
1/4 cup honey or molasses or brown sugar
1/4 cup vinegar
Salt and pepper to taste
2 pounds ground meat (beef, pork or poultry)

Brown ground meat in skillet and drain away fat.
Add meat plus all remaining ingredients to slow cooker.
Cook on low approximately 6 hours or until vegetables are very soft, stirring occasionally.
Serve on buns, stuffed into peppers, or spooned over baked potatoes or pasta.

Sweet Potato Fries

3-4 large sweet potatoes
1/4 cup canola oil
1 teaspoon salt
Optional spices depending on your family’s preference:
For savory flavor: Garlic powder, onion powder, cumin, cayenne pepper, black pepper
For sweet flavor: cinnamon-sugar, nutmeg, pumpkin pie spice

Wash and peel potatoes. Slice into thin shoestring style French fries.
Toss cut potatoes with oil and salt. Add any optional spices you prefer.
Toss to evenly distribute spices.
Place potatoes on a dark baking sheet pan. Bake at 450 degrees Fahrenheit for 15 minutes,
shaking pan occasionally to ensure even browning.
Remove potatoes from oven when golden brown on edges and crisp. Add additional salt, if desired.

The Peggy Denny Show 17-053, Part 1 – Recipe 1009

Categories
breakfast recipe

1008 – Breakfast Egg Cups, Feta Cheese Egg Boats

Better Breakfast Month

Breakfast Egg Cups

Ingredients:

6 NestFresh Eggs
1/4 cup milk
1/8 tsp. salt
1/8 tsp. black pepper, ground
1 medium bell pepper, red
3/4 cup spinach
1/4 cup cheddar cheese, shredded

Directions:

1. Spray a muffin tin with cooking spray and set aside. Preheat oven to 375 degrees Fahrenheit.
2. Whisk the eggs and milk together in a bowl. Season with salt and pepper.
3. Dice the bell pepper into small pieces. Stack the spinach leaves, roll them up, and slice them thin.
4. Add the peppers, spinach, and shredded cheddar to the egg mixture.
5. Fill muffin cups 3/4 full and bake for 20-25 minutes until centers are set and no longer runny.
6. Allow to cool slightly before serving.

Extras may be stored in an air-tight container in the refrigerator for up to a week or in a freezer-safe container in the freezer for up to a month. Microwave thawed egg cups on high for 45-60 seconds or until hot.

Feta Cheese Egg Boats

Ingredients:
4 mini sourdough baguettes
1/2 cup shredded Swiss cheese
1/2 cup diced cherry tomatoes
12 large NestFresh eggs
1/2 cup sour cream
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 scallions (white and light green parts only), thinly sliced
2 tablespoons chopped fresh chives

Directions:

1. Preheat the oven to 350 degrees Fahrenheit with a rack in the center position. Line a sheet pan with parchment paper.
2. Using a serrated knife, cut a V-shaped section from the top of each bread loaf, stopping the knife about 1/2 inch from the bottom of the loaf.
3. Remove the loose bread tops, and scoop out a bit of the inside, too, to form the “boats.” Discard the scooped bread. Place the boats on the prepared pan.
4. Evenly distribute the feta cheese and cherry tomatoes between the cavities of the boats.
5. Whisk together the eggs, sour cream, salt, pepper, and scallions in a medium-sized bowl. Pour the egg mixture into the boats, distributing it evenly between them.
6. Bake until the eggs are puffed and no longer jiggle when you shake the pan gently for 20 to 30 minutes.
7. Let the boats cool for about 5 minutes. Sprinkle them with the fresh chives, slice into 8 pieces total, and serve warm.

Smoked Salmon Eggs Benedict on a Croissant

Ingredients:

Directions:

1. Place a few slices of smoked salmon on each croissant. Carefully slide two poached eggs over the salmon.
2. Stir the hollandaise sauce once and spoon some over the eggs.
3. Sprinkle with freshly ground black pepper and serve immediately. Repeat with the other croissants. Enjoy!

Eggs Bacon Tomato Benedict

Ingredients:

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt

Assemble

8 slices Seasons Bacon
4 Biscuits split
4 Tomato Sliced
2 teaspoons white vinegar
8 eggs

Salt and pepper, to taste
Hollandaise Sauce, recipe above
Fresh chopped parsley, for garnish

Directions:

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Eggs Benedict

Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of tomato, bacon, on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.

Yield: 4 servings

Chef Julie Ellis and Chef Mark Bergstrom
Seasons Cafe and Catering

The Peggy Denny Show 17-052, Part 1 – Recipe 1008

The Peggy Denny Show 17-052, Part 2 – Recipe 1008

Categories
beef fruit mexican recipe

1007 – Steak Arrachera

Steak Arrachera

Ingredients:

1 lb steak; style of choice
1 bunch of asparagus
1 summer squash; sliced

Sauce:
Juice of 4 limes
Juice of 1 orange
1/2 cup olive oil
6 cloves garlic, peeled
1 tsp. ground cumin
1/2 cup cilantro leaves
Vida Sana(TM) Personal Blender

Directions:

Heat Grill Pan on grill or stove top on medium. Cook steak on the Grill Pan to desired wellness.
While steak is cooking, make the sauce by adding all ingredients to the Blender and pulsing until pureed.
Five minutes before the steak is done cooking, add the vegetables and sauce to the Grill Pan.
Cover for remaining minutes, giving vegetables time to steam.
Serves 2.

Beer Marinated Beef Fajitas

Beer Marinade

3 cloves garlic, smashed, peeled and then chopped
1 lime, juiced
1 cup of light beer
1 tsp. salt
1 1/2 tsp. pepper
2 Tbsp. Fajita Blend
1.5-2 lb. beef skirt steak, trimmed
1 large onion, sliced 1/2-inch thick
2 red, green or orange bell peppers, cored and sliced 1/2-inch thick
8 flour tortillas
1 cup jarred salsa
1/4 cup fresh cilantro leaves

Add first six ingredients into a casserole dish and mix well. Add steak and cover in marinade.
Cover and refrigerate for at least 1 hour, or overnight.
Heat Comal on low for 5-8 minutes. Then turn heat up to medium.
Pat steak dry with paper towels and place onto Comal.
Cook 4-8 minutes on each side depending on thickness.
Remove steak from Comal and allow to rest for 10 minutes.
While steak is resting, add onions and peppers to Comal and cook until soft.
Thinly slice the steak against the grain.
Return sliced steak Comal with onions and peppers and serve with warm tortillas.
Top with salsa and cilantro.

Serves 6-8.
Princess House

The Peggy Denny Show 17-046, Part 1 – Recipe 1007

The Peggy Denny Show 17-046, Part 2 – Recipe 1007

Categories
fruit recipe

1006 – Fruit Smoothies

Fruit Smoothies

All you need is a blender, fruit, and fruit juice.
Mix and match, and for better texture and temperature, throw in some frozen fruit.
Each of the following recipes serves 2. For one serving, half the amounts.

Peanut Butter Berry

1 cup milk
2 cups frozen blueberries
2 tablespoons creamy peanut butter
1 tablespoon honey
1 banana

Strawberry Banana Oatmeal

1 1/2 cup frozen strawberries
1 cup milk
1/2 cup vanilla yogurt
1/2 cup rolled oats
1 tablespoon honey
1 banana

Tropical Green Goddess

2 handfuls spinach
1 cup frozen mango
1/2 cup pineapple juice
1/2 cup orange juice
1 banana

Chocolate Banana Almond

2 bananas, sliced and frozen
1 cup milk
1/4 cup raw almonds
2 tablespoons unsweetened cocoa powder
1 tablespoon honey

Marie Hegler

The Peggy Denny Show 17-042, Part 2 – Recipe 1006