Categories
recipe salad vegetable

1024 – Balsamic Tomatoes and Mozzarella Salad

Balsamic Tomatoes and Mozzarella Salad

Dressing:

1/2 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 shallot, minced
1 garlic clove, minced
Salt and pepper, to taste

Salad:

1 pint cherry tomatoes, halved
8 ounces mozzarella, cubed Mixed baby greens

1. To make dressing, combine all ingredients in a jar with a lid, and shake until mixed well.
2. To assemble salad, toss tomatoes and mozzarella with 1/4 cup dressing. Serve atop mixed baby greens.
Yield: 4 servings

Italian Sausage and Cauliflower Rice Stuffed Peppers

4 multicolored bell peppers, tops cut off
and chopped, peppers hollowed and seeded
2 cups cauliflower rice
8 ounces ground Italian sausage
1/2 onion, chopped
1 garlic clove

1. Preheat oven to 350 degrees.
2. Wrap bell peppers in aluminum foil, and place in a baking dish. Bake for 15 minutes and remove from oven.
3. Meanwhile, in a large nonstick skillet over medium heat, cook sausage until brown. Drain and set aside.
4. Heat oil in skillet, and add chopped bell pepper tops, onion, and garlic. Cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and cauliflower rice and cook for additional 2 minutes. Return sausage to the skillet. Mix in the 1/2 of the tomato sauce and 1/2 of the Parmesan cheese, salt, and pepper. Spoon mixture into peppers and place them on a baking sheet. Top with remaining sauce and Parmesan cheese.
5. Cover and bake for 15 minutes at 350 degrees.
Yield: 4 servings

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

Peggy Denny 18-055 – Recipe #1024, Part 1

Peggy Denny 18-055 – Recipe #1024, 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
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
recipe salad snack vegetable

871 – Kale Chips, Collard Greens Salad

Kale Chips

Preheat oven to 350°F.
If kale is wet, very thoroughly pat dry with a clean kitchen towel; lay individually on an un-greased cookie sheet. Drizzle the kale with olive oil and sprinkle with 1/4 teaspoon each; greek seasoning, onion powder, garlic powder, ground red pepper.
Using your hands, massage the oil and seasonings onto the kale leaves to evenly coat.
Make sure leaves do nor overlap.
Bake at 350F until most leaves are crisp, switching the pans back to front and top to bottom halfway through, start checking after 8 minutes to prevent burning.
Let cool ….. Enjoy!

Collard Greens Salad

INGREDIENTS

*1 medium bunch or 2 pound bag collard greens, washed, stems removed, leaves rolled up and sliced into thin strips if using whole leaves
Add any combination or all of the following:
1/2 cup diced apples
1/2 cup radishes, sliced very thinly
1 bunch spring or green onions, chopped
1 med. sweet onion sliced
1 med. red onions
1/2 cup cranberries
2 tablespoons extra virgin olive oil
1/2 cup organic apple cider vinegar
1 tablespoon greek seasoning
Kosher Salt to taste
Black pepper to taste

Use one of the following for Topping
1-cup slithered almonds
1- cup honey roasted peanuts
1- cup unsalted sesame seeds
1-cup walnuts

INSTRUCTIONS

1. Whisk together the oil, vinegar, sea salt, greek seasoning, and black pepper.
2. Massage the dressing into the collard leaves, using strong hands and taking your time. Collards should become soft and well coated with the dressing, roll two or three leaves together tightly and with a sharp knife carefully slice thinly, if you are using whole leaf, if you have prewashed, with shears, cut the large stems out, and make pieces smaller.
3. In a large bowl, toss the collards with desired ingredients, cover tightly and refrigerate overnight.
Just before serving, add your favorite topping.
*can also add shredded cabbage, kale or spinach

Dr. Inetta Cooper
The Peggy Denny Show – Living Well, Inc. Pt 1; Recipe #871

The Peggy Denny Show – Living Well, Inc. Pt 2; Recipe #871

Categories
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
www.facebook.com/FNHClemson
carol@clemson.edu

Categories
dessert dinner fish fruit recipe salad snack vegetable

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

Menu

Beverage

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!

Appetizers

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

Rice

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.
Serve.

Beans

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.

Dessert

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
Gettogetherswithdeidre.com Gettogetherswithdeidre.com

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

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

Categories
fruit recipe salad summer

861 – Tropical Cilantro Salsa, Pina Colada Fruit Salad

Tropical Cilantro Salsa

INGREDIENTS

2 cups chopped seedless watermelon
1 cup chopped fresh pineapple
1 cup chopped fresh mango
4 limes (juice from the fresh squeezed limes)
1 cup trimmed and chopped fresh cilantro
dash salt and pepper to taste

INSTRUCTIONS

Toss all ingredients together in a mixing bowl and season with salt and pepper just before serving. Great with chips or on grilled anything.

Makes 8 to 12 servings.

Pina Colada Fruit Salad

Prep Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

“A nice summery fruit salad that will have you reminiscing of time spent on the beach.”

INGREDIENTS

6 fresh strawberries, hulled and sliced
1 peach, sliced
1 banana, sliced
1/2 cup watermelon chunks
1/2 cup fresh blueberries
1/2 cup fresh pineapple chunks
1/4 cup pina colada mix

DIRECTIONS

Mix the strawberries, peach, banana, watermelon, blueberries, and pineapple together in a large bowl.
Drizzle the pina colada mix over the fruit; stir until evenly coated.

Watermelon Queen

Peggy Denny Show 15-044, PT1 – 2015 Watermelon Queen

Peggy Denny Show 15-044, PT2 – 2015 Watermelon Queen

Categories
dessert fruit recipe salad summer

860 – Summer Cookout: Basil Burgers, Cucumber Tomato Couscous Salad, Berry Lemon Trifle

Basil Burgers

1 1/4 pound lean ground beef
1/2 cup freshly chopped basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground mustard
1/8 teaspoon cayenne pepper

1. Combine all ingredients in a large bowl. Divide mixture into 5 equal portions, shaping each into a 1/2-inch-thick patty.
2. Heat a large nonstick grill skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan, and cook for 4 minutes on each side or until done.

Yield: 5 servings

Cucumber Tomato Couscous Salad

1 pint cherry or grape tomatoes, halved
1 English cucumber, diced
1 lemon, juiced
1 teaspoon kosher salt
1 cup uncooked couscous
1 1/4 cups water
2 wide strips lemon zest
1/4 cup extra-virgin olive oil, divided
1/4 cup chopped mint leaves, stems saved
3 green onions (white and green), chopped

1. Toss the tomatoes, cucumbers, and lemon juice in a bowl with 1 teaspoon of the salt. Set aside.
2. Bring the water, lemon zest, 1 tablespoon of the oil, and mint stems to a boil over high heat.
Stir in couscous, cover with a lid, and remove from heat.
Set aside for 5 minutes.
Remove the zest and herb stems and fluff with a fork.
3. Add couscous to the tomato mixture. Stir in mint and scallions. Drizzle the remaining oil over the salad, toss and serve.

Yield: 8 servings

Berry Lemon Trifle

1 (14-ounce) can sweetened condensed milk
1 (6-ounce) container lemon yogurt
1 lemon, juice and zest
1 (8-ounce) container reduced-fat whipped topping, thawed and divided
1 pint strawberries
1 pint blueberries
1/2 pint rasberries
8 ounces prepared angel food cake

1. In a large bowl, combine the milk, yogurt, lemon juice and zest. Fold in 1 1/2 cups whipped topping.
2. In a trifle bowl or individual bowls, spoon a layer of the lemon mixture. Add a layer of cake pieces and then a layer of berries. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of berries.
3. Spread remaining whipped topping. Cover and refrigerate until ready to serve.

Yield: 8 to 10 servings

Clemson Cooperative Extension
Marie Hegler
Area Food Safety & Nutrition Agent
facebook/FNHClemson
carol@clemson.edu

Peggy Denny Show 15-039, PT1 – Couscous

Peggy Denny Show 15-039, PT2 – Burgers and Dessert

Categories
fruit recipe salad summer vegetable

859 – Watermelon Avocado Spinach Salad, Watermelon Ham Roll

Watermelon Avocado Spinach Salad

Ingredients:

2 Large Avocados – peeled, pitted and diced
4 Cups of cubed seedless watermelon
4 Cups fresh spinach leaves
1/2 to 1 cup balsamic vinaigrette salad dressing

Instructions:

In a salad bowl, toss together the avocado, watermelon cubes and spinach. Stir in salad dressing just before serving.

Servings:
Serves 4 to 6

Watermelon Ham Roll

Tortilla Shells
Thin Sliced Ham
Cream Cheese and Chives Spread
Lettuce Leaf
Watermelon Spear, well drained
Decorative Tooth Picks

Instructions: Spread room temperature cream cheese and chives spread on one flat tortilla shell. Layer thin sliced ham and lettuce leaf. Add one well drained watermelon spear and roll. Place two toothpicks in each end of tortilla and cut in half.

Watermelon Queen

Peggy Denny Show 15-037, PT1

Peggy Denny Show 15-037, PT2