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

fish fruit recipe seafood

841 – Spicy Tuna Bowl, Lobster Roll Sliders

Spicy Tuna Bowl

Ingredients:(2 Servings)
6 oz Tuna Sashimi Slices
1 Cup Cooked Basmati Rice
3 oz of Fruit Salsa
1 Avocado (quartered)
1/4 Cup Carrot Slices (thinly sliced)
4 Sprigs of Cilantro
Crispy Wontons or Fried Onions for Garnish


1. Lightly sear the Tuna Sashimi.
2. On a plate, place Tuna Sashimi slices on top of cooked rice.
3. Fan Avocado slices out and place next to the Tuna.
4. Pour Fruit Salsa over the Tuna.
5. Garnish with carrot slices, sprigs of Cilantro ans Crispy Wontons.
6. Serve with Soy Sauce or Chile Garlic Sauce.
7. Enjoy.

Ingredients for Fruit Salsa:

2 Cups of Pineapple (Chopped)
1 Tbsp Jalapeno (finely diced)
1/2 Cup Red Pepper (finely diced)
1/4 Cup Red Onion (Chopped)
1 Tbsp Lime Juice
1 Tbsp Chili Powder
1 Tbsp Brown Sugar
Cilantro to Taste
Salt and Pepper to Taste


1. Core and dice Pineapple (1/4″ x 1/4″)
2. Slice Jalapeno (1/4″ x 1/4″)
3. Stem, seed, and dice Red Bell Peppers(1/8″ x 1/8″)
4. Peel and chop Red Onion (1/8″ x 1/8″)
5. Place all ingredients into a mixing bowl and toss to coat evenly

Lobster Roll Sliders (makes two rolls)

For steaming the Lobster:
• 1 1/4 lb. Lobster
• 1″ Water
• 1 TBSP Kosher Salt


Fill stock pot with 1″ of salted water and heat on high. Rinse lobster with cold water and place in pot. Place lid on pot and cook for approximately 10 minutes.


For the Lobster Salad:

• 1 1/4 lb. Steamed Lobster
• 1/4 cup Mayonnaise
• 1/2 tsp English Dry Mustard
• 1/2 oz Diced Celery
• 1/2 oz Diced Red Onion
• Salt and Pepper to taste


Remove the tail meat from the lobster shell using kitchen shears. Remove the meat from the legs and claws by using a hammer to gently crack the shell. Cut the tail, leg, and claw meat into 1/2″ sized pieces. Place in a bowl and chill in the refrigerator for 30 minutes.

While the lobster meat is cooling, cut the celery and onion into small diced pieces. Place into a mixing bowl and add the mayonnaise and dry mustard. Add the cold lobster meat and stir the ingredients with a fork to mix well. Cover with plastic wrap and place in the refrigerator until ready to use.

For the Lobster Roll Sliders:


• 2 Buttered Slider Rolls
• 1/3 cup Lobster Salad
• Lemon Wedges
• 2 TBSP Shredded Romaine Lettuce


Heat a 12″ skillet over medium heat. Carefully trim the top 1/4″ and the bottom 1/8″ from each slider bun with a serrated bread knife. Brush the cut sides with butter and toast each buttered side in the skillet until golden brown in color. Gently open the hot dog bun along the split being careful not to separate the sides of each bun. Divide the lobster salad in half and fill each bun with half the lobster salad. Place 1 TBSP of the shredded Romaine Lettuce on top of the salad on each roll. Serve on a room temperature plate with lemon wedges and your favorite side dish.

Bonefish Grill®

The Peggy Denny Show – Recipe 841 Pt 1

The Peggy Denny Show – Recipe 841 Pt 2

fall fish fruit recipe vegetable

825 – Colorful Mixed Greens, Salmon Patties, Baked Beets, Apple Surprise

Colorful Mixed Greens

1 bunch Rainbow Swiss Chard
1/4 head cabbage
1/2 medium onion, finely chopped
Canola oil

1. Wash chard and cabbage well to remove any grit.
2. Remove tough lower portion of stems of chard and discard.
3. Finely chop chard plus tender portion of stems.
4. Remove core of cabbage and discard.
5. Finely chop cabbage.
6. Add oil to large sauté pan over medium high heat.
7. Quickly cook onion and cabbage until softened.
8. Add chard and continue cooking, stirring often until chard is done (5-7 minutes.)
9. Season with salt, vinegar and a pinch of sugar.

Salmon Patties

1 (14.75 oz.) can salmon
2 eggs, beaten
1/4 cup cornmeal mix
1 tablespoon chopped onion (optional)
Canola oil

1. Sort through salmon to remove undesirable portions of skin and largest bones.
2. Work the salmon through your fingers to separate the largest flakes and crush any remaining soft, small bones.
(Small bones are not detectable once the salmon is cooked. Plus they add calcium to the dish.)
3. Combine flaked salmon, eggs, cornmeal mix, and onion (optional.)
4. Combine thoroughly until mixture will hold together.
5. Shape mixture into thin, flat patties.
6. Heat canola oil over medium-high heat and add patties to pan (should sizzle immediately.)
7. Fry 3-4 minutes per side until golden brown.
8. Drain on paper toweling until ready to serve.

For crunchier texture, dust each side of patties with extra cornmeal before frying.
Don’t like cornmeal? You can easily substitute flour, breadcrumbs, or cracker crumbs. All provide good results.

Baked Beets

1 bunch fresh beets
1 can mandarin oranges
1 tablespoon brown sugar
1 tablespoon butter
Salt to taste

1. Remove greens from beets and save for another meal.
2. Scrub beets well to remove any grit. Trim away root end.
3. Add all ingredients to a tightly covered baking dish and bake at 400°F for 60-75 minutes.
4. Remove the skin from the beets and chop into bite size portions.
5. Return beets to baking dish and gently stir to coat with orange glaze.

This dish may be served warm or cold.
Leftovers (a rarity) are delicious when turned into a beet salad by mixing with a dab of mayo and grated/crumbled cheese.

Apple Surprise

4 Medium Apples (Honeycrisp, Fuji, Rome are good choices)
4 Teaspoons brown sugar
1/4 cup red-hot candies

1. Place each apple in the center of a piece of heavy duty foil (12 inches square).
2. Spoon 1 teaspoon sugar and 1 tablespoon red hots into the center of each apple.
3. Fold foil around apple and seal tightly.
4. Bake for 25-35 minutes at 350°F or until apples are tender.
5. Carefully transfer apples and syrup to bowl.
6. Serve warm with ice cream if desired.

Can’t find red-hot candies? Hot tamales candy (also cinnamon-sugar flavored) will work, too.

Rhonda Matthews

fish fruit recipe snack vegetable

785 – Pan Seared Tilapia with Tomato, Onion, Caper Sauce

Pan Seared Tilapia with Tomato, Onion, Caper Sauce


Tilapia filets (or any other white fish)
1 large onion
Capers (to taste)
Fresh Oregano
1 can large whole peeled tomatoes


1. Heat pan to med/med-high
2. Sautee sliced large onion w/ olive oil and garlic until golden brown (don’t burn the garlic)
3. Add can of tomato, salt/pepper, capers and oregano
4. Bring to a boil, cover and simmer until fish/dinner is ready
5. Salt/pepper fish
6. Cook 1-2 min each side, or until flakes easily
7. Serve with sauce

Super Green Smoothie Popsicles:

2 cups Berries (of any kind)
2 Bananas
2 Cups Spinach
1 cup Coconut Water (or just water)


Add all to blender, blend and pour into Popsicle molds.
Place in freezer and enjoy when ready!

***Note: You can also add yogurt to these for a creamier taste!

Meggie Bradbury

fish fruit recipe vegetable

781 – Super Smoothie, Salmon with Edamame Succotash

Super Smoothie

Prep Time: 5 minutes
Cooking Time: 1 minutes
Yields: 1 servings


Water (can be replaced with coconut water and/or your favorite milk
2 cups of spinach
2 cups of frozen blueberries
1 cup of frozen
**Ice (if desired)


1. Fill the blender with your liquid
2. Add your favorite Greens
3. Add your favorite frozen (or fresh) fruit
4. Blend and Enjoy!

**You can always add ice to thicken or additional liquid to help blend.


The great thing about smoothies is that you can add whatever you
like to it, such as your favorite protein powder or your favorite
superfood. Some of my favorite superfoods include: Gogi Berries,
Raw Cocoa and Maca. I also love adding ground flax seeds, hemp
seeds, or chia seeds for extra fiber and nutrients. Be creative! And
remember, you can always add more fruit until you find the taste you
desire… just don’t forget to get your greens in! 😉

Salmon with Edamame Succotash

Prep Time: 10 minutes
Cooking Time: 14 minutes
Yields: 4 servings


3 pieces of proscuitto (or applewood-smoked bacon, for all of you bacon lovers out there)
1/4 tsp salt
1/4 tsp pepper
1 tblsp Extra Virgin Olive Oil
4 (6 oz) Salmon Filets
1/4 cup vegetable broth
1 cup frozen
corn (yellow/white)
1 cup frozen shelled edamame
1/2 tsp. dried
1/8 tsp salt
1 chopped onion


1. **If using bacon, precook bacon in large nonstick skillet over medium heat ( 7 min) or until crisp. Remove bacon from pan and crumble. Reserve drippings in pan.
2. In separate pan, go ahead and sautee onion until golden brown. Add edamame and corn to sautee, as well.
3. Salt (1/4 tsp) and pepper salmon fillets
4. In a seperate pan, heat olive oil. Add fillets, skin side up, and cook 4 minutes over Medium-High heat, or until golden brown. (If using bacon, simply add salmon filets to drippings in the pan)
5. Turn over fish and add chopped pieces of proscuitto (or crumbled bacon), 1/4 cup broth, and remaining ingredients to pan.
6. Cover and cook 3 minutes, or until fish flakes easily.

Leftover Quinoa for Breakfast

Prep Time: 1 minutes
Cooking Time: 8 minutes
Yields: 1 servings


1 cup cooked quinoa (be sure to cook in water, not broth)
1 cup milk or coconut milk (So Delicious)
1/2 cup dried tart cherries or cranberries
Additional fruit of choice for topping
Stevia or preferred sweetener
*Almond or Coconut Milk for serving


In a heavy pot, toast cooked quinoa over medium heat for 1 minute, add in milk, tart cherries, and cinnamon (if desired). Cook until heated (about 5 minutes). Sweeten & add addtional milk to serve! I also like to top with additional fresh fruit and some chopped walnuts for a nice crunch!


Bored of your oats, but still crave a warm cereal and a fiber boost?
Here’s an idea for quinoa leftovers & a simple oatmeal substitute!

Meggie Bradberry

fish recipe soup

775 – Salmon Stew

Salmon Stew

1/2 pound red potatoes
1/2 pound sliced bacon, cut crosswise into 1/4-inch-wide strips
2 cups chopped scallions (from 2 bunches)
1 cup fresh or frozen corn
1 tablespoon finely chopped garlic (3 cloves)
1 teaspoon finely chopped fresh thyme
1 Turkish or 1/2 California bay leaf
1/8 teaspoon dried hot red-pepper flakes
3 cups milk
1 can evaporated milk or 2/3 cups cream
1 (1 1/2-pound) piece salmon fillet (preferably wild), skin discarded and fish cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
• 2 teaspoons fresh lemon juice

Cut potatoes into 1/2-inch cubes, then cook in a 1- to 1 1/2-quart heavy saucepan of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and set aside.
Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from pot, then cook scallions, corn, garlic, thyme, bay leaf, and red-pepper flakes in fat in pot over moderately low heat, stirring occasionally, until scallions are tender, about 5 minutes. Add milk and cream and bring just to a boil. Reduce heat to moderately low, then add potatoes, salmon, bacon, salt, and pepper and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes. Stir in lemon juice and salt and pepper to taste. Discard bay leaf before serving.

Simple Marinade for Salmon in a Pan, On a Grill or Baked in the Oven

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil


Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
Preheat grill for medium heat. Lightly oil grill grate or pan or ovenproof dish. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Leisa Marie Mounts

Peggy Denny Show – Leisa Marie Mounts Salmon Stew, Salmon Marinade

fish recipe salad

748 – Hazelnut-Brown Butter Trout

Hazelnut-Brown Butter Trout

4 10- to 12-oz. pan-dressed trout
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
1 bunch green onions, cut into thin strips
4 tablespoons butter
¼ cup hazelnuts, coarsely chopped
2 tablespoons lemon juice
3 tablespoons balsamic vinegar

Spread trout open; sprinkle meat side with cumin, salt and 1/8 teaspoon of the pepper. Heat oil in large nonstick skillet over medium-high heat. Add two trout, skin-side-up; cook for 2 minutes. Turn skin-side-down; cook 2-3 minutes more or until fish flakes easily when tested with a fork. Line four plates with green onion tops. Transfer fish to plates, skin-side-down. Cover; keep warm. Add additional oil, as needed to fry remaining fish. Cook as above. Transfer to plates. Cover; keep warm.

Reduce heat to medium. Add butter and hazelnuts to skillet; cook, stirring often, about 2 minutes, until butter and nuts begin to brown. Stir in lemon juice and vinegar; cook for 30 seconds until slightly thickened (aroma will be strong). Add remaining 1/8 teaspoon pepper. Pour nut mixture over trout; serve immediately. Makes 4 servings.

Pecan Smoked Trout Salad

8 oz. pecan smoked trout, skin removed
1 lb. mixed spring salad greens
2 fresh ripe pears, peeled, cored & sliced
4 oz. mozzarella cheese, crumbled
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped mint
1 tablespoon chopped green onions
1 teaspoon Dijon mustard
1 teaspoon salt
1/8 teaspoon cracked black pepper
1/8 teaspoon sugar
1/3 cup pecan pieces, toasted

Spread salad greens in large platter. Layer pear slices, cheese and trout over greens. In a small bowl, combine oil, vinegar, mint, onions, mustard, salt, pepper and sugar. Stir with a whisk. Pour over salad ingredients. Top with pecan pieces. Serves 4 as an appetizer.

Grilled Tuna with Wasabi Sauce

2 lbs. tuna, cut into 4-8 oz. portions
3/4 cup soy sauce
2 tablespoons water
1/2 teaspoon powdered ginger
1 tablespoon wasabi

Place tuna in a shallow baking dish or bowl. Combine remaining ingredients well, then pour over tuna. Cover fish and place in refrigerate to marinate for 30 minutes, turning once. Grill about 3-4 minutes on each side over moderately hot coals. Serve immediately with Wasabi Sauce. Makes 4 generous servings.

Wasabi Sauce

1 cup low fat sour cream or mayonnaise
2 teaspoons wasabi
1/2 teaspoon powdered ginger
1 teaspoon soy sauce

Combine all ingredients in a small bowl. Sauce should be served at room temperature. Makes one cup of sauce.

Vicky Murphy

fish recipe

736 – Salmon Dijonnaise

Salmon Dijonnaise

1 salmon portion
1 tablespoon dijonnaise sauce
2 teaspoons dill, finely chopped
1 tablespoon panko bread crumbs
2 tablespoons chopped walnuts

Place salmon on a baking dish. Spread dijonnaise over salmon. Sprinkle dill, then bread crumbs, then walnuts on top of salmon. Bake at 400 degrees for 15 minutes.

Cod with Pistachio Basil Butter

2 cod fillets (6-8 oz. each)
1/4 cup fresh basil leaves
1/4 cup pistachios
1 clove garlic
1/4 cup butter
1 teaspoon lemon juice
Salt and freshly ground black pepper, to taste
Lemon wedges for garnish

Preheat oven to 375 degrees. Place fish in well oiled baking dish. Place pistachios, basil, and garlic in food processor or blender and process until finely chopped. Add butter, lemon juice, salt and pepper and process into a smooth paste.

Spread 2-3 tablespoons of pistachio butter on each piece of fish. You can refrigerate leftover pistachio butter for several days to use as a spread or toss with pasta.

Bake fish in preheated oven, uncovered, until fish flakes easily with a fork, about 10-12 minutes. Serve garnished with basil leaves and lemon wedges.

Tilapia Almandine

2 lbs. tilapia fillets
2 tablespoons lemon juice
2 teaspoons salt
1/8 teaspoon pepper
1/2 cup all purpose flour
1/4 cup margarine or butter, melted
1/2 cup blanched sliced almonds
2 tablespoons chopped parsley
1/8 teaspoon liquid hot pepper sauce

Sprinkle fish with lemon juice, salt and pepper. Dredge fish in flour. In a 10-inch frying pan, place fish in a single layer in melted margarine or butter; cook over moderate heate for 4 to 5 minutes ore until brown; turn carefully. Cook 4 to 5 minutes longer or until fish is brown and flakes easily when tested with a fork. Drain on absorbent paper; remove fish to a warm serving platter. Saute almonds in remaining margarine until lightly browned; add parsley and pepper sauce. Serve over fish. Serves 6.

Susan Nicholson

fish fruit recipe

650 – Smoked Salmon, Red Onion & Goat Cheese Tart

Smoked Salmon, Red Onion & Goat Cheese Tart

9 ounces good quality puff pastry
all-purpose flour for rolling
1 egg lightly beaten with 1 T. milk
1 small red onion, sliced
4 slices smoked salmon

Serves 4

Preheat oven to 400 degrees. Roll the puff pastry out to 1/4-inch thick on a lightly floured counter and cut into 4 even-size squares. Place on an ungreased baking sheet and brush each square lightly with the egg mixture. Divide the sliced onion evenly between the tarts and top with goat cheese.

Bake for 20-25 minutes, or until the pastry has risen and is golden brown. Let cool slightly, then top with the slices of smoked salmon and season to taste with pepper. Serve at once.

Broiled Grapefruit

To serve 4, you will need 2 grapefruit
1/2 grapefruit per person
light brown sugar

Cut grapefruit in half. Cut around the inside and between sections of the fruit. Sprinkle the grapefruit halves with brown sugar.

Place on a baking sheet. Broil until sugar has melted. Watch closely because brown sugar burns fast. Remove from oven and cool to room temperature..

Linda Weiss