Categories
fruit pasta recipe vegetable

1026 – Zucchini Noodles with Pesto

Zucchini Noodles with Pesto

2 medium zucchini, julienned thin, or spiralized
1/4 cup green onions cut into 1-inch pieces
1 cup broccoli florets (optional)
1/2 cup cherry tomatoes
2-3 tablespoons O&V Pesto alla Genovese
1 tablespoon O&V Basil EVOO
Salt & Pepper to taste
Fresh Parmesan cheese for garnish (optional)

Heat a pan, add a little Basil EVOO, then add the green onions, and broccoli (if using).
Cook 3-5 minutes until crisp tender.
Add zucchini, cherry tomatoes and 2 tablespoons Pesto alla Genovese.
Stir to combine all ingredients.
Taste, and add more pesto if needed.
2-3 minutes is all you need
Serve topped with shaved parmesan cheese (if using)

Southwest Red Cabbage and Mango Slaw

4 cups red Cabbage, shredded
4 carrots, peeled, chopped and julienned (or shredded carrots)
2 mangos, diced
3/4 cup cilantro, chopped
1/2 cup black beans (drained and rinsed)
1/2 cup frozen corn (drained)
Juice of 1/2 lime, freshly squeezed (or to taste)
2 tablespoons O&V Mango Vinegar
2 tablespoons O&V Lemon Oil
1 tablespoon O&V Garlic Salsa
1/2 teaspoon of Jalapeno oil (optional)

In a large bowl, mix together cabbage, carrots, mangos, corn, black beans and cilantro.
In a separate bowl, mix together lime oil, mango vinegar, garlic salsa, salt and lime juice to taste.
Add the jalapeno oil if using, and then toss with the vegetables
Allow slaw to chill completely and mix again well before serving.

Strawberries and Yogurt Parfait

1/3 cup Strawberry Rhubarb vinegar
1/2 cup Vanilla Greek Yogurt
1-pint baskets strawberries, hulled, chopped
Drizzle of Strawberry Honey

Combine berries with the vinegar.
Add a little sugar if strawberries aren’t sweet enough.
Toss to blend and let stand for 10 minutes
Divide berries and syrup among 4 bowls.
Top with Greek yogurt.
Drizzle the top with a little Strawberry Honey.

Chef Veera

Peggy Denny Show 19 025, Part 1 – Oil & Vinegar

Peggy Denny Show 19 025, Part 2 – Oil & Vinegar

Categories
asian fruit recipe vegetable

1021 – Quick Asparagus, Easy Asian Inspired Stir Fry

Quick Asparagus
The first vegetable in spring!
Low in calories, high in Folic Acid.

Roasted: Wash and trim asparagus. Toss with a scant amount of oil. Sprinkle lightly with salt. Lay in a single layer on a baking sheet. Roast at 425 degrees Fahrenheight for 15-20 minutes.

Sauteed: Wash and trim asparagus. Place spears in saute pan over medium high heat with 1 tablespoon oil. Sprinkle light1y with salt. Cook 5-7 minutes until bright green.

Boiled: Wash and trim asparagus. Place spears in a shallow pan and add-water until just covered. Bring water to boil. Cook 3-4 minutes until brighf green. Serve immediately. Or, plunge into ice water to stop the cook­ing and set the color.

Great add-ons for asparagus:

fresh lemon juice squeezed on just before serving; grated par­mesan cheese, sesame seeds, slivered almonds. Or, ranch dressing (kid favorite!)

Easy Asian Inspired Stir Fry
A great choice for those who love the flavor of eggrolls

1 pound ground meat (beef, turkey or pork)
1 teaspoon garlic powder
3 green onions (or 1 teaspoon onion powder)
1/2 teaspoon minced fresh ginger (or 1/2 teaspoon ginger powder)
1 small head cabbage, shredded fine
2 Tablespoons toasted sesame oil (or vegetable oil)
2 Tablespoons low-sodium soy sauce
1/2 teaspoon red pepper flakes ( or Sriracha sauce or hot sauce) – optional
1 quick-pack artificial sweetener (or 1 teaspoon sugar)
1 teaspoon vinegar

In very large skillet or Dutch oven, brown ground meat over medium high heat and drain fat.
Stir in garlic, onion, ginger cabbage with meat. Continue to cook until vegetables are softened, 4-5 minutes.
Add sesame oil, soy sauce, pepper flakes (or hot sauce), sweetener, and vinegar. Stir well and cook additional 3-5 minutes to help marry flavors together.

Using ground turkey or pork in this recipe? Go heavy on the seasonings since both these meats tend to be bland.

Marinated Strawberries

1 quart strawberries
Juice of one orange
Juice of one lemon
Sugar to taste
Wash berries and pat dry. Remove leafy green endcap and discard.
Slice berries thin.
Sprinkle with sugar to taste.
Stir in juice of one orange and one lemon.
Allow to sit 10 minutes until berries release their juice. Serve immedi­ately or place in the refrigerator.
This is delicious served over yogurt, pudding, or cake.

Prepared berries may be frozen for long term storage. Thaw overnight in the refrigerator before serving. Many people prefer berries partially

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

Peggy Denny Show 18 033 – Rhonda Matthews, Recipe #1021 , Part 1

Peggy Denny Show 18 033 – Rhonda Matthews, Recipe #1021 , Part 2

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
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 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

Categories
fish fruit mexican recipe

1005 – Seared Scallops, Lime Tomato Garlic Sauce

Seared Scallops

Ingredients:

1/2 cup Lime Tomato Garlic Sauce
10 each Scallops, large (10-12 pieces per pound)
2 tsp Sea Salt
1 tsp Black Pepper
1 TBSP Vegetable Oil

Directions:

1. Preheat the oven to 400 degrees Fahrenheit.
2. Place a medium sized, oven-safe saute pan over medium high heat.
3. Season Scallops with Sea Salt and Black Pepper.
4. Add 1 TBSP of vegetable oil to saute pan.
5. Sear the Scallops on both sides until caramelized, about 3 minutes per side.
6. Transfer Scallops to the plate and pour Lime Tomato Garlic sauce on top.
7. Serve with your favorite green vegetable and rice.

Lime Tomato Garlic Sauce

Ingredients:

1/2 cup Fresh Tomatoes, chopped
1/2 cup Sun-Dried Tomatoes, chopped
1/2 cup Dry White Wine
Juice from 2 Lemons
Juice from 2 Limes
4 TBSP Garlic, minced
4 TBSP Sugar, granulated
1/2 cup Heavy Cream
2 tsp Sea Salt
2 TBSP Butter, cut into Cubes

Directions:

1. Warm saucepan over medium high heat.
2. Place Fresh Tomatoes, Sun-Dried Tomatoes, White Wine, Lemon Juice, Lime Juice, Garlic, and Sugar in the saucepan.
3. Simmer ingredients 5-6 minutes while stirring. The mixture will reduce by half.
4. Add Heavy Cream and Sea Salt.
5. Bring back to a simmer and reduce until sauce begins to thicken.
6. Add cubed Butter slowly while whisking.
7. Mix until fully combined.
8. Lower heat to keep warm or serve immediately over the scallops.

Grilled Mahi topped with Mango Salsa

Ingredients:

As Desired Salt + Pepper to Taste
2-4 Each 8 Ounce Mahi Mahi Fillets
As Desired Amount of Mango Salsa

Directions:

Lightly season the Mahi fillets and grill to medium.
Top each fillet with desired amount of Mango Salsa (see recipe below).
Serve and enjoy.

Ingredients for Mango Salsa:

1/2 Cup Red Onions – diced (1/4″ x 1/4″)
1 Cup Ripe Mango – diced (1/4″ x 1/4″)
1/4 Cup Red Bell Peppers – diced (1/8″ x 1/8″)
2 Tbsp Thai Sweet Chilli Sauce

Directions:

1. Peel and dice red onion(1/4″ x 1/4″).
2. Peel, seed, and dice Mango (1/4″ x 1/4″).
3. Stem, seed, and dice red bell peppers (1/8″ x 1/8″).
4. Place all ingredients into a mixing bowl and toss to coat evenly.
5. Spoon ingredients into aluminum foil and gather the foil at the top to create a pouch.
6. Place foil on the grill while grilling the fillets.
7. Carefully remove foil from the grill with a pair of tongs, as it will be hot!!
8. Carefully open the foil with a sharp knife; be careful, as hot steam will escape foil pouch when opening. Use while warm by spooning dollops over Mahi fillets.

Bonefish Grill

The Peggy Denny Show 17-012, Part 1

The Peggy Denny Show 17-012, Part 2

Categories
dessert fruit pork recipe salad vegetable

1003 – Peach-Mustard Glazed Pork Tenderloin

Peach-Mustard Glazed Pork Tenderloin

2 pork tenderloins
Salt and pepper to taste
Olive oil

Season tenderloins generously with salt and pepper. Sear meat in olive oil over medium high heat.
2 tablespoons melted butter
1 tablespoon onion powder
1/2 cup peach preserves
2 tablespoons Dijon mustard
1/4 teaspoon crushed red pepper flakes

Combine ingredients and brush over seared tenderloins.
Cover and bake at 400 degrees Fahrenheit for 20 minutes. Allow meat to rest 10 minutes before slicing. Slice into medallions and spoon pan drippings over top just before serving. Glaze is also great on baked ham.

Pimento Cheese Devil Eggs

12 boiled eggs, peeled and cut in half lengthwise
1/3 cup mayonnaise
2 teaspoons hot sauce
1/4 teaspoon salt
1/2 cup shredded cheddar cheese
1 (4-ounce) jar pimentos, drained and chopped
1 green onion, finely chopped

In medium bowl, mash egg yolks with mayonnaise, hot sauce and salt until smooth. Fold in cheddar, pimentos and green onion.
Spoon mixture into egg whites.
Serve immediately or cover and refrigerate until ready to serve.
Garnish each egg with olive half or paprika if desired.

Roasted Radishes

1 pound radishes, washed and trimmed
Olive oil
Salt

Toss radishes with olive oil and salt.
Roast at 400 degrees Fahrenheit for 25 minutes.
Should be fork tender. Serve hot.

Not Your Average Carrot Salad

1 pound shredded carrots
1/2 hot chile, seeded and minced
2 cloves garlic, minced
1 tablespoon honey
1/3 cup rice vinegar
Salt
Sesame seeds

Add shredded carrots to large bowl. In small bowl whisk together next 6 ingredients. Pour over shredded carrots and mix well. Sprinkle with sesame seeds. Chill in refrigerator 2 hours (or overnight) for best flavor.

Meringues with Jam

6 egg whites
1 teaspoon cream of tarter
1/4 teaspoon salt
1 1/4 cups sugar

With an electric mixer on medium speed, whisk egg whites, cream of tartar and salt for 3 minutes. With the mixer still running, add sugar, one spoonful at a time. Continue mixing on medium speed until meringue is thick and holds stiff peaks (about 6 minutes total.)

Line a baking sheet with parchment paper. Portion on large dollops of meringue and use spoon to indent center to form a bowl shape. Bake at 250 degrees Fahrenheit for 1 hour 20 minutes, turning halfway through. Fill each meringue with jam and serve.

Rhonda Matthews
Clemson Cooperative Extension Food Safety and Nutrition
clemson.edu/hgic
rhonda@clemson.edu

The Peggy Denny Show 17-019, Part 1 – Recipe 1003

The Peggy Denny Show 17-019, Part 2 – Recipe 1003

Categories
chicken dessert fruit pasta recipe vegetable

906 – Zucchini Noodles, Easy Chicken Parmesan

Zucchini Noodles

2 Zucchini Squash
2 tablespoons olive oil
Salt and pepper to taste
Wash squash well and trim away ends.
Either cut squash into thin strips OR use spiralizer (vegetable noodle maker) to cut squash into thin noodles.
Add squash to hot skillet with olive oil.
Cook 5-8 minutes until squash is tender. Season with salt and serve.

Easy Chicken Parmesan

2 tablespoons olive oil
2 chicken cutlets, pounded thin
1 teaspoon basil
1 teaspoon oregano
1 teaspoon onion powder
Salt and pepper to taste

Heat oil in skillet over medium high heat.
Sprinkle seasonings evenly over chicken cutlets.
Cook cutlets in hot skillet until golden brown on each side, approximately 4 minutes per side.
Keep warm on covered plate until ready to serve.
Best served with tomato sauce and parmesan cheese.

Quick Tomato Sauce

1 (28-ounce) can tomatoes
1 clove garlic, crushed
1 teaspoon basil
1 teaspoon salt

Add ingredients to blender and puree until smooth.
Pour contents into saucepan and simmer 10-15 minutes until thickened.
Stir in 2-3 tablespoons grated Parmesan cheese to finish sauce just before serving.

Light N Lemon Pie

1 (.3 ounce) package sugar free lemon gelatin
2 cartons low-fat lemon yogurt
1 carton light frozen whipped topping, thawed
1 graham cracker crust (9 inches)

Combine gelatin and yogurt until smooth. Fold in whipped topping.
Pour into crust and refrigerate until ready to serve.

Change the flavor! Try different combinations of gelatin and yogurt for a different taste: vanilla plus cherry gelatin; pineapple yogurt and peach gelatin; key lime yogurt and orange gelatin.
All produce yummy results.

Rhonda Matthews
clemson.edu/hgic
rhonda@clemson.edu

The Peggy Denny Show – Recipe # 906 PT1

The Peggy Denny Show – Recipe # 906 PT2

Categories
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
Garlic
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.

Side

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