dinner recipe vegetable

1016 – Easy Mushroom Gravy, Weekday Ground Meat Steak

Easy Mushroom Gravy

Pan drippings from ground meat steaks
1-2 cups water or bullion or stock
1/2 cup water.
1 Tablespoon cornstarch
8 ounces fresh mushrooms
Salt and pepper to taste

Wash and trim fresh mushrooms and slice thinly.
Heat pan drippings on medium heat and add mushrooms. Stir until cooked tender. Season with salt and pepper to taste. Add water (or bullion) and bring to gentle boil. Mix cornstarch into 1/2 cup water. Stir until completely dissolved. Slowly pour cornstarch slurry into boiling water-mushroom mixture. Stir constantly until thickened. Adjust seasonings and serve.

Weekday Ground Meat Steak

This fast-to-cook burger is tasty and sure to please the whole family. Use any type of ground meat with good results: beef, pork or poultry.

2 pounds ground meat
Garlic powder
Onion powder
Salt and pepper to taste

Form ground meat into 3 large, thin patties. Season generously with garlic and onion powder. Sprinkle salt and
pepper on each side to taste. Heat large skillet over medium high heat. Add burgers to skillet. You should hear an immediate and vigorous sizzle if the skillet is hot enough. Cook burgers until well seared on first side (4 to 5
minutes.) Gently use spatula to loosen and flip burger. Cook other side of burger until well seared (another 4-5
Burgers are done when internal cooking temperature registers 155 degrees Fahrenheit on a food thermometer. Cover and set to side until ready to serve. Use pan drippings to make a quick pan gravy. Delicious!

Quick Mixed Greens

1 cup finely chopped kale
1 cup finely chopped cabbage
1 sweet onion, sliced thin
1/2 Granny Smith apple, sliced thin
2 tablespoons vegetable oil
Salt to taste

Heat oil in large skillet on medium-high heat. Wash all vegetables well and slice very thin. Add kale, cabbage and onion, stirring 4-5 minutes until wilted and soft. Add thinly sliced apples and cook 3-4 more minutes. Season to taste with salt. Serve immediately. Use any type of fairly tender green successfully with this dish: kale,
spinach, bok choy, chard, or any variety of cabbage.
Tougher-leafed greens such as collards will require a longer cooking time but still yield tasty results.

Candy Carrots

1 small bag baby carrots
1 tablespoon butter
1/2 tablespoon honey
Salt to taste

Boil carrots until fork tender. Drain water from pot. If using large carrots: wash, peel and cut into coins before boiling. Add butter, honey and salt to pot and stir gently until butter is melted and coats carrots. Serve hot.

No honey? A teaspoon of brown sugar, white sugar, maple syrup or stevia is a good tasting substitute.

Rhonda Matthews
Clemson University Cooperative Extension

The Peggy Denny Show 17 095 – Rhonda Matthews, Recipe 1016, Part 1

The Peggy Denny Show 17 095 – Rhonda Matthews, Recipe 1016, Part 2

chicken dinner recipe vegetable

1000 – Roasted Brussel Sprouts, Sauteed Chicken in Cream Sauce

Roasted Brussel Sprouts

1 pound fresh Brussel Spouts
2-4 Tablespoons olive oil
1 teaspoons garlic salt

Wash Brussel Sprouts well and trim away stem ends.
Cut Brussel Sprouts in half lengthwise.
Place trimmed sprouts on baking sheet.
Add olive oil and garlic salt. Toss to evenly coat sprouts.
Bake uncovered in oven preheated to 375 degrees Fahrenheit for approximately 20 minutes.
Sprouts are ready to serve when they are fork tender and outer leaves are crispy brown.

Sauteed Chicken in Cream Sauce
Quick and easy entree for weekday dinners

4 chicken breast fillets, thinly sliced
4 tablespoons olive oil
Salt to taste

Add olive oil to skillet over medium heat.
Saute chicken breast 4-5 minutes per side until done. Salt to taste.
Cream Sauce: Add 2-3 tablespoons half and half to pan along with pan drippings.
Bring to a brisk simmer and season to taste with salt and pepper.
Simmer 1-2 minutes until sauce is slightly thickened.
Serve chicken with cream sauce spooned over top. Any pasta or rice is an excellent accompaniment.
Optional add-ins: mushrooms, onion, parmesan cheese, or fresh herbs.

Hasselback Potatoes

2 medium size baking potatoes
2 medium size sweet potatoes
2 tablespoons butter, melted
Salt to taste

Scrub potatoes well then peel and slice thinly (approximately 1/8 inch thick.)
Arrange potato slices vertically in baking dish and drizzle with melted butter. Sprinkle potatoes with salt.
Cover baking dish and bake at 375 degrees Fahrenheit for 30-40 minutes. Uncover and bake 15-20 more minutes
until potatoes are crispy on top and tender in the center.

(Adapted from Simply Recipes)

Rhonda Matthews
Clemson University Cooperative Extension

The Peggy Denny Show 17-007, Part 1 – Recipe 1000

The Peggy Denny Show 17-007, Part 2 – Recipe 1000

dinner fruit pasta recipe seafood vegetable

905 – Shrimp Lemon Parmesan Pasta

Shrimp Lemon Parmesan Pasta

Saute Shrimp
Add red onions
Add roasted red and green peppers
Fresh squeeze lemon wedges
Add your choice pasta (prefer Gluten free)
Salt-pepper to taste
Finish with Parmesan cheese

Lamb chop bone-in (your choice lamb)

Grill your lamb chop well-done or your preference
dressed with Balsamic glazed mint sauce

Ingredients – Balsamic vinegar, pure honey, Dijon mustard, fresh mint leave

Heat Balsamic vinegar then add honey to taste
once heated puree mustard and mint leave
in blender add 1/2 cup olive while puree.


Roasted potato with rosemary
Kale and spinach salad with crisp seasoned apples
Mix kale and spinach in bowl
Add cabbage-brussel sprouts – dried cranberries
glazed walnuts – dried veggie blend
tossed with feta Greek yogurt dill dressing

Chef Rodney Harris

The Peggy Denny Show – Recipe # 905 PT1

The Peggy Denny Show – Recipe # 905 PT2

chicken dinner recipe

880 – Quick Wheat Bread, Chicken Sausage Veggie Supper

Quick Wheat Bread

1 cup all purpose flour
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2 cups applesauce (or buttermilk)
2 tablespoons oil
3 tablespoons brown sugar

Combine first 5 ingredients and mix well.
Combine last 3 ingredients in a different bowl and mix until sugar has no lumps.
Add liquid mixture to flour mixture and stir until all dry ingredients are moist.
Pour into a sprayed 8×8 baking pan.
Bake 40 minutes at 350 degrees fahrenheit until golden brown.
Cool and remove from pan.

Texture of a muffin, flavor of wheat bread. Try it with garlic butter if serving with an entree. Or, sprinkle with cinnamon sugar if enjoying for breakfast.

Chicken Sausage Veggie Supper

2 boneless, skinless chicken breast
1 pound smoked sausage
1 cup shredded cabbage
1 cup broccoli florets
1 cup diced carrots
1 cup bell peppers, sliced
2 green onions, thinly sliced

Over medium high heat, saute thinly sliced chicken and smoked sausage in small amount of oil until cooked through.
Place on plate and set to side.

In same pan, add oil and cook carrots and cabbage until tender crisp.
Add peppers and broccoli to pan and continue cooking until all vegetables are tender.
Season with salt and pepper if desired.
Combine cooked meats and vegetables and serve over prepared spaghetti squash.
This dish can also be served over brown rice, pasta, or used as a topper for baked potatoes.

Spaghetti Squash “Noodles”

1 spaghetti squash
Olive oil or butter to taste
Parmesan Cheese
Choose a squash with a smooth dull rind.
There should be no obvious blemishes.
The stem should be intact. It should be slightly heavy for its size.

Wash squash well. Place on cutting board and puncture with tip of a very sharp knife.
Carefully work to halve squash lengthwise. The rind is TOUGH. Work slowly and carefully.
Scoop out the seeds and membrane holding seeds in place.
Place cleaned squash face down in baking dish. Roast 30-45 minutes at 350 degrees fahrenheit.
Squash is ready when flesh is fork tender and pulls away from rind when touched.
Use a fork to scrape all strands of squash from the rind.
Add scant amount of olive oil or butter to taste. Salt and pepper are optional.
Sprinkle lightly with Parmesan Cheese before serving.

Excellent served as side dish or topped with sauce for entree.
Good add-ins inculde cheddar, herbs, chopped nuts, or cream.

Fruity Honey Tofu Dessert

Tofu is low fat and high protein.
This adaptable dessert is fast and simple and lightly sweetend.

Firm tofu, cubed
2 tablespoons lemon juice
2 tablespoons stevia
Your choice of berries or chopped fruit
Nuts (walnuts or pecans are good choices)
Add cold tofu cubes to dessert dish.

Combine lemon juice with stevia and drizzle over tofu.
Top with your choice of chopped fresh fruit or berries then sprinkle with nuts.
Drizzle with honey.
Serve immediately.

Tofu has no distinct flavor. It is an excellent background for any strongly flavored foods.

Rhonda Matthews
Clemson University Cooperative Extension

The Peggy Denny Show – Recipe #880 Pt. 1

The Peggy Denny Show – Recipe #880 Pt. 2

chicken dinner recipe salad vegetable

870 – Honey-Glazed Carrots, Chicken Florentine Casserole

Honey-Glazed Carrots

1 pound baby carrots
2 tablespoons butter
2 tablespoon honey
1/4 teaspoon salt

1. In a medium saucepan, bring water to a boil. Add carrots and cook until tender, about 10 minutes.
2. Drain the carrots and return to pan. Add butter, honey, and salt; toss until coated. Serve immediately.

Yield: 4 servings

Chicken Florentine Casserole

1 1/2 pound skinless, boneless chicken tenderloins
1 (10-ounce) package frozen chopped spinach, thawed and drained
2 tablespoons butter
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1 (10 3/4-ounce) can condensed cream of mushroom soup

1/2 cup half-and-half
1/2 cup Parmesan cheese
1 (8-ounce) package fresh white mushrooms, sliced
1 1/2 cup shredded mozzarella cheese
1. Preheat the oven to 350 degrees
2. Place chicken on a baking sheet, and bake for 15 to 20 minutes, until no longer pink and juices run clear. Remove from heat and set aside.
3. Increase oven temperature to 400 degrees.
4. Melt butter in a medium saucepan over medium heat. Stirring constantly, mix in garlic and next 4 ingredients (through Parmesan cheese).

5. Arrange spinach over the bottom of a 9- x 13-inch baking dish.
Cover spinach with mushrooms and pour half the sauce mixture over mushrooms.
Arrange chicken breasts in the dish, and cover with remaining sauce.
Sprinkle with mozzarella cheese. Bake 20 to 25 minutes until bubbly and lightly browned.

Yield: 4 servings

Waldorf Salad

1 (6-ounce) container of non-fat Greek yogurt
2 tablespoons light mayonnaise
1/2 lemon, juiced
1 tablespoon honey
Salt and pepper, to taste
2 large apples, cored and chopped
2 celery ribs, thinly sliced
1/2 cup sweetened dried cranberries
1/2 cup walnut halves, toasted and chopped
1. Whisk the yogurt, mayonnaise, lemon juice, and honey in a large bowl, and season with salt and pepper.
2. Add the apples, celery, dried cranberries and walnuts to the bowl; then toss with the dressing.

Yield: 4 servings

Marie Hegler
Area Food Safety & Nutrition Agent
Clemson University Cooperative Extension

chicken dinner recipe summer

864 – Chicken with Chimichurri Sauce, Summer Citrus Rice

Chicken with Chimichurri Sauce


1 chicken breast, boneless and skinless
1/2C chicken stock or water
Chimichurri Sauce
2T olive oil or butter


10″ Skillet with lid
Wooden spatula

1.) In skillet over medium high heat, melt the butter or oil to coat bottom of pan.
2.) Saute the chicken in the pan until beginning to cook, flipping to coat.
3.) Add 3T – 1/4C of the chimichurri sauce to the pan, stirring and flipping the ingredients to coat all pieces with the sauce. Reduce heat to low, cover with lid and allow to simmer for a minute. Add water to the pan if beginning to cook dry.
4.) Once the meat is finished cooking, use a slotted spoon or tongs to place the chicken on a dinner plate, ladling the sauce over the top for service.

Chimichurri Sauce


1 brunch fresh parsley, stemmed
1 brunch fresh cilantro, stemmed
3 cloves garlic
1/2C onion
1 tsp kosher salt
1 tsp ground white pepper
1/4C red wine vinegar
2T lime juice
1/2C olive oil

1.) In food processor, pulse the garlic until minced. Add the parsley, cilantro, onion, salt and white pepper, processing until finely chopped and beginning to make a paste.
2.) Add the red wine vinegar and lime juice, continuing to pulse to combine.
3.) With processor running, drizzle in the olive oil, emulsifying the sauce until all ingredients are thouroughly combined. Place the sauce in a bowl, cover and set aside to let the flavors combine.
4.) This sauce can be frozen in small quantities for future use, 1/4 – 1/2C per container.

Summer Citrus Rice


3C plain white rice, cooked and cooled
1C whole kernel corn, yellow or white
2T bacon grease (butter may be substituted)
1/2C celery, diced
1/2C onion, diced
1/2C peppers, diced
2 cloves garlic, mashed
1 tsp chili powder
1T dried parsely
Zest and juice of one fresh lime or lemon
1/2C water


Large saute pan with lid

1.) In a saute pan over medium high heat, melt the bacon grease. Carefully add the celery, onion and peppers and saute until beginning to soften. Add the garlic and stir through.
2.) Sprinkle the chili powder and the parsley over the mixture and stir, adding the citrus zest. Once this mixture is blended, add the rice and corn. Fold until all the rice has absorbed the moisture from the sauteed vegetables.
3.) Squeeze the lime juice over the rice mixture and add the water, placing the lid on top to seal and turning the heat to low. Allow the rice to sit for 2 minutes with the lid on to steam and for the rice to absorb the additional liquids.
4.) Serve immediately with grilled meats for a great summertime starch.

Chef Bruce Brown
Peggy Denny Show 15-054, PT1 – Recipe #864

Peggy Denny Show 15-054, PT2 – Recipe #864

dessert dinner fish fruit recipe salad snack vegetable

862 – Cottage Cheese Salad, London Broil, Chocolate Cherry Parfait



Cherry Fruit Slush

Cherry Kool Aid (3) small packages
Squeezed fresh Lemon, Orange, Grapefruit
1 Cup Pineapple Juice
1 Cup Ice
2 Cups Ginger Ale

Mix all in a blender and blend until frosty. Pour into glasses. Enjoy!


Crackers with Marinated Sardines
Multi Grain Crackers
1 Can Sardines in oil with olives
1 jar olive salad
6 slices pepper jack cheese broken in large pieces
1 diced tomato
1 red onion

Lay out crackers and top each cracker with any or all of the condiments. Enjoy

Cottage Cheese Salad

1 Container of small curd cottage cheese
1 package of red seedless grapes washed and pulled off vine
1 can mandarin oranges drained
1 package romaine lettuce julienned

Put the lettuce on a saucer and top with a scoop of cottage cheese and some grapes and mandarin oranges

Main Course

Corn on the Cob

Peel and wash the corn
Rub it with grapeseed oil and seasoning herbs and roast and in a 400 degree oven for 20 minutes and top with your favorite cheese


1 Large box Yellow Zataran Rice
1/4 cup oil in the skill on medium high rice
Add in 1 whole chopped onion and bell pepper
Add a tablespoon of curry powder
Add a small can of tomato paste
Add a small can of corned beef
Mix well

Add the packaged rice and mix well with all of the ingredients
Add two cups of wine and two cups of water and let it simmer for 20 minutes until the rice is done.
Top with green onions.


18 oz. can of chili beans
4 oz. of ground round
1 can southwest corn drained
1/4 cup beer

Put all the four ingredients in a Dutch oven pot together and mix it all well, let it simmer 20 minutes on medium heat.
Stir periodically. Add salt and pepper to taste. Maybe, a dash of brown sugar.

London Broil

Purchase a pound of London Broil from the Deli sliced thin. The flavor is amazing. Display on a tray with your corn.

Cherry Tomatoes

1 package cherry tomatoes washed
4 tablespoons rasberry vinaigrette

Put three cherry tomatoes on a tooth pick. Make at least three per person.
Warm a skillet with toasted sesame oil. Put in the vinaigrette and the tomatoes and toss around for about one minute or less to warm. They are ready to serve with the vinaigrette as a dipping sauce.


Chocolate Cherry Parfait

Chocolate iced cake
Cherry pie filling
Chocolate ice cream

Place the cake on a bowl, spoon on the cherry pie filling and add a scoop of ice cream.

Deidre Odumakinde

Peggy Denny Show 15-045, PT1 – Recipe #862

Peggy Denny Show 15-045, PT2 – Recipe #862

beef dinner holiday recipe

827 – Big Dave’s Holiday Casserole

1 lb. Ground chuck
1/2 lb. spicy sausage

Add sausage and ground chuck to skillet and brown.
Cut up bell peppers, onions, & tomatoes and add to mixture.
Add seasoning (garlic, lemon pepper & Cajun seasoning) to taste.
Place biscuits in oven to brown.
Cut up red skin potatoes and boil to tenderness.
Place potatoes in bottom of pan and pour sausage and beef mixture over and add biscuits to the top. Bake.

Chef Dave

The Peggy Denny Show – Recipe # 827: Big Dave’s Holiday Casserole

beef dinner italian pasta recipe

822 – Big Dave’s Cajun Spaghetti

Big Dave’s Cajun Spaghetti
*Put on a pot of noodles*

1. Sautee bell peppers and onions in olive oil.
2. Add ground beef. Season meat with seasonings (herbs). Let cook fully.
3. Add honey & pinch of sugar
4. Optional: Add cooking wine to bring out aroma of onions and peppers.
Last: Let simmer!

After meat and noodles thoroughly cook,
toss noodles into meat pot and fold in meat sauce into noodles.
Spray half pan with one stick spray and add cheese and toss together.
(Mozzarella & mild cheddar).

Smooth top out and add handful of mild cheddar to cover the top of dish.
Bake at 350 degrees for 15 or 20 minutes or until golden brown.

Chef Dave

The Peggy Denny Show – Recipe #822 – Cajun Spaghetti, Green Leaf Salad

chicken dinner recipe southern vegetable

819 – Country Captain

Country Captain

3 slices bacon, chopped
2 tablespoons unsalted butter
1/2 cup pecans or almonds, chopped roughly
3 boneless skinless chicken thighs, trimmed and cut into 6 pieces each
2 tablespoons paprika
All purpose flour, for breading
Canola oil, as needed
1 onion, peeled and diced
1 green bell pepper, ribs and seeds removed and diced
1 teaspoon curry powder
1/2 teaspoon ground mace
1 clove garlic, peeled and grated
1/2 cup fresh parsley, finely chopped
1/4 cup dried fruit, such as raisins or currants
1(14 ounce) can organic diced tomatoes
1 cup chicken stock plus more as needed
Granulated Sugar, to taste

1. Place bacon in a Dutch oven over medium heat until brown and crisp. Remove bacon and set aside.
2. Add butter and nuts. Cook until nuts are toasted.. Remove the nuts from the pan and set aside.
3. Pat chicken pieces dry with paper towels. Season to taste with salt, pepper and paprika on both sides.
4. Place chicken in flour and dredge with the flour.
5. Remove from the flour and add to the bacon drippings and butter. Cook the chicken until brown on both sides, adding more oil as needed. Remove from the pan and set aside.
6. Add enough canola oil to coat the bottom of the pan.
7. Add the onions and cook until softened, about 1-2 minutes.
8. Add the bell peppers, curry powder, mace, garlic, parsley and dried fruit to the pan. Cook until spices are fragrant.
9. Add tomatoes, stock, and chicken to the pan. Cook covered until chicken is cooked through, about 10 minutes.
10. Stir in the bacon and nuts. Season to taste with salt, pepper, and sugar.
11. Serve chicken topped with the pan sauce.

Mark Collard
Charleston Cooks! Maverick Kitchen Store