recipe seafood snack vegetable

915 – Lobster Crab and Artichoke Dip

Lobster Crab and Artichoke Dip


Canola Oil
1 Cup Spinach
1 tsp Garlic, Minced
1/4 tsp Sea Salt
1/4 tsp Black Pepper, ground
8 oz Cream Cheese, Softened
2 cups Mayonnaise
1 TBS Dijon Mustard
1 tsp Cholula
1 (14oz) can Artichoke hearts, drained and chopped
1/2 cup Parmesan, Grated
1/2 cup Lobster Meat, Chopped
1/2 cup Jumbo Lump Crab Meat
1 cup Mozzarella, Shredded


1. Preheat oven to 350 degrees Fahrenheit.
2. Add oil to a saute pan, cook spinach and garlic until fully wilted.
3. Place wilted spinach on a plate and cool to room temperature.
4. In a large mixing bowl beat the cream cheese with a hand mixer until smooth and creamy.
5. Add all ingredients except for mozzarella to the bowl and toss well until completely combined.
6. Place mixture into a pie plate or shallow pan and top with mozzarella.
7. Bake dip for 30-40 minutes, until brown and bubbly.
8. Serve with your favorite tortilla chips, crackers, or vegetables.

Misoyaki Sea Bass


4 TBSP Light Brown Sugar
2 TBSP White Miso Paste
1 TBSP Mirin (Sweet rice wine)
1 TBSP Sake (Rice wine)
2 each 7 oz Sea Bass Fillets
1 TBSP Vegetable Oil


1. Place light brown sugar, white miso paste, mirin and sake in mixing bowl.
2. Mix well with a whisk until the ingredients are fully combined.
3. Add sea bass fillets to the mixing bowl.
4. Gently massage the sauce into the fish while turning to fully coat.
5. Cover the mixing bowl and allow to marinate for 12 hours.
6. Preheat the oven to 400 degrees Fahrenheit.
7. Place a medium sized, oven-safe saute pan over medium high heat.
8. Add 1 TBSP of vegetable oil to saute pan.
9. Remove sea bass from marinate and allow any excess marinade to drain.
10. Sear the sea bass on both sides until caramelized, about 2-3 minutes per side.
11. Finish cooking in the oven until the fish done.
12. Transfer sea bass to the plate and drizzle and any sauce from the pan over top.
13. Serve with your favorite green vegetable and rice.

Bonefish Grill

The Peggy Denny Show – Recipe # 915 PT1

The Peggy Denny Show – Recipe # 915 PT2

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

dessert fish fruit recipe seafood

901 – Blackened Grouper and Shrimp with Citrus Aioli

Blackened Grouper and Shrimp with Citrus Aioli


2 7-ounce grouper fillets (Redfish or Cobia work well)
6 each 16/20 count shrimp, peeled and deveined with tail on
2 each bamboo skewers, 8″ long
1 tbsp blackening spice
Pinch of sea salt and freshly cracked black pepper
5 spritz of extra virgin olive oil
1 whole lemon, cut in half
2 tbsp citrus aioli


1. Fire up the grill to 400 degrees Fahrenheit
2. Place the fish and shrimp on a flat tray.
3. Place three shrimp on each skewer through the thick, head end. (This will make them easier to handle)
4. Sprinkle both sides of the fish and shrimp with blackening spice, sea salt, and black pepper. Ensure both sides have been evenly coated.
5. Spray the hot grill with extra virgin olive oil. Spray the fish and shrimp as well.
6. Place the fish on the grill at 2 o’clock position and cook 1-2 minutes. Use a spatula to rotate the fish to the 10 o’clock position. Cook an additional 1-2 minutes.
7. Flip the fish over carefully and repeat step 6.
8. After flipping the fish, place your shrimp on the grill. Grill each side for 1-2 minutes.
9. Place the lemon halves on the grill for 1-2 minutes until they have light caramelization.
10. Transfer the fish, shrimp, and grilled lemons to a serving platter.
11. Drizzle each fish fillet with 1 tbsp of citrus aioli. Plate each fish with a grilled lemon half and serve immediately.

Ingredients for Citrus Aioli:

2 garlic cloves
1 tsp extra virgin olive oil
1 cup mayonnaise
1 orange
1 lime

Directions for Citrus Aioli:

1. Mince the garlic cloves.
2. Heat the extra virgin olive oil in a small saute pan until hot.
3. Saute the garlic 30-60 seconds or until soft and translucent.
4. Allow the sauteed garlic to cool to room temperature.
5. Zest the orange and lime. Next, juice the orange and lime.
6. Combine the cooled garlic, orange zest and juice, lime zest and juice, and mayonnaise in a mixing bowl.
7. Whisk well to fully combine. Refrigerate until ready to use.

Strawberry Shortcake


For the Macerated Strawberries:

1 pint of fresh strawberries
1 whole lemon
1/4 cup white sugar granulated

For the Biscuits:

1 tube of biscuit dough
4 fl oz heavy cream
1 tsp white sugar, granulated

For the Plate:

1 scoop of vanilla ice cream per biscuit
1/2 cup whipped cream per biscuit
1 each mint spring per biscuit
1 tbsp powdered sugar


For the Macerated Strawberries

1. Wash and dry the strawberries. Cut off the stems and quarter the strawberries.
2. Juice the lemon.
3. Combine the quartered strawberries, lemon juice and granulated sugar in a small mixing bowl. Gently toss to coat evenly.
5. Cover the mixing bowl with foil or plastic wrap. Refrigerate for 30 minutes minimum or up to 12 hours.

For the Biscuits

1. Before baking the biscuits, lay them out following the tube’s directions.
2. Brush the biscuits with heavy cream and then sprinkle with granulated sugar.
3. Bake the biscuits according to their recipe. Cool the biscuits to room temperature.

For the plate

1. Cut the biscuits in half horizontally. Place one half of each biscuit in separate bowls.
2. Top each biscuit half with one scoop of vanilla ice cream.
3. Divide the macerated strawberries evenly over each scoop.
4. Top each bowl with a half cup of whipped cream and the remaining biscuit halves.
5. Garnish each bowl with one mint sprig and sprinkle with powered sugar.

Bonefish Grill

The Peggy Denny Show – Recipe #901 Pt. 1

The Peggy Denny Show – Recipe #901 Pt. 2

asian chicken recipe seafood vegetable

890 – Chicken Mixed Vegetables with Oyster Sauce

Chicken Mixed Vegetables with Oyster Sauce

4 oz Sliced chicken breast
4 pcs Broccoli
4 pcs Button Mushroom (cut in 1/2)
4 pcs Nappa Cabbage (large dice)
4 pcs Carrot (large dice)
4 pcs Bell Pepper (large dice)
4 pcs Yellow Onion (large dice)
1 tsp minced garlic


2 Tbsp Oyster Sauce
1 tsp Dark Soy Sauce
1 tsp Fish Sauce
1 tsp Sugar
1 tsp Sesame Oil
1/4 C Chicken Stock (or water)

1. Combine all the ingredients for the sauce and set aside
2. Blanch Chicken with all the vegetables and set aside
3. Heat wok and saute garlic till brown
4. Add the chicken and mixed vegetables and saute for 3 mins
5. Add the sauce and toss with the chicken and vegetables
6. Thicken the sauce with a corn starch slurry

Mee Goreng with Shrimp

6 oz Cooked lo-mein (Egg Noodles)
8 Cooked Shrimp
1 Stalk Green Onion (Cut 2 ins Long)
2 oz Bean Sprout
1 tsp Minced Garlic
2 tsp Diced Onion
1 Fried Egg

Lo-Mein Sauce

1 Tbsp Dark Soy Sauce
1 Tbsp Kikkoman Soy Sauce
1 1/2 Tbsp Oyster Sauce
1 Tbsp Ketchup
1 tsp Sugar
1/2 tsp Sesame Oil
1 1/2 Tbsp Chicken Stock/ Water

1. Combine all ingredients for the sauce and set aside
2. Heat wok and brown garlic, add onion, shrimp, bean sprout, green onion
3. Sautee vegetables for 5 mins then add lo-mein noodles and sauce
4. Toss all ingredients in wok
5. Top with fried egg when finished

Alex Wong
Yellow Ginger Asian Kitchen

The Peggy Denny Show – Recipe #890 Pt. 1

The Peggy Denny Show – Recipe #890 Pt. 2

fruit recipe seafood vegetable

858 – Crunchy Asparagus, Fast and Tasty Shrimp, No Salt Seasoning

Crunchy Asparagus

1 1/2 to 2 pounds fresh asparagus
2 teaspoons sesame oil
4 teaspoons soy sauce
1 teaspoon sugar

Cut asparagus diagonally into 1 1/2 inch pieces.
Parboil in 2 quarts boiling water for 1 minute.
Drain; run cold water through asparagus to cool down.
Dry on paper towels.
Combine remaining ingredients; mix well to dissolve sugar.
Pour over asparagus; toss.
Chill for at least 2 hours, but no more than 24 hours.

Fast and Tasty Shrimp
Great choice for weekday supper!

1 pound raw shelled and deveined frozen shrimp
2 tablespoons oil
1-2 tablespoons No salt seasoning (recipe below)

Add oil to skillet over medium heat.
Add shrimp to skillet and sprinkle generously with No Salt Seasoning.
Cook 5-7 minutes, stirring often.
Just before removing from heat, add to skillet:

2 tablespoons chopped green onion
2 tablespoons Parmesan Cheese
1 small tomato, seeded and chopped fine

Serve immediately or place in refrigerator and serve cold.

No Salt Seasoning

2 Tbsp dry mustard
2 Tbsp onion powder
2 Tbsp garlic powder
2 Tbsp paprika
1 Tbsp ground black pepper
1 teaspoon ground thyme
2 teaspoons crushed basil leaves

Combine all ingredients and store in covered container or shaker.
Excellent on meat, fish or eggs.

Marinated Fresh Strawberries

2 cups fresh strawberries
3 tablespoons lemon juice
3 tablespoons orange juice
3 tablespoons sugar

Wash and hull berries.
Slice into bite-size chunks.
Add sugar and gently mix in.
Allow to stand until berries produce natural juice.
Add lemon juice and orange juice.

Cover berries and allow mixture to stand at room temperature for 30 minutes.
Serves 4.

Store leftovers in refrigerator.

Easy Refrigerator Pickles
tastes great on any sandwich or burger

3 cups pickling cucumbers, sliced thin
3/4 cup onion, sliced thin
1 cup sugar
1/2 cup 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 glass dish and microwave 8 minutes. (Stir after 4 minutes)
Cool. Pack into sterilized half pint or pint jars. Store in refrigerator.
Allow 48 hours marinating time before using.

For best results in this recipe, use pickling cucumber or baby burpless cucumber.
AVOID using full size, waxed slicing cucumbers.

Like tartar sauce? Chop the finished pickles well and mix with a dab of mayo.
Makes a tangy, sweet sauce.

Clemson Cooperative Extension
Rhonda Matthews

The Peggy Denny Show – Recipe # 858, Pt 1

The Peggy Denny Show – Recipe # 858, Pt 2

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

mexican recipe seafood vegetable

834 – Guacamole, Easy Lime Shrimp, Rainbow Rice, Super Simple Salsa

Rhonda Matthews


2 avocados, peeled
Juice of 1 lime
Salt to taste

Optional add-ins: diced tomatoes, crumbled bacon, minced jalapeno or onion.
Combine all ingredients and stir until avacado is smooth.
Serve immediately.

Easy Lime Shrimp
Fast, yummy, loaded with flavor

1 pound shrimp, peeled and deveined
3 tablespoons lime juice
1 teaspoon lime zest
2 tablespoons olive oil
2 cloves chopped garlic
1/4 cup chopped fresh cilantro
Salt and pepper to taste

Combine all ingredients, cover, and marinate in refrigerator up to 45 minutes.
Drain shrimp, discard marinade.
Add shrimp to medium hot skillet and cook just until pink and firm.
Hint: Try this marinade recipe for poultry or tilapia.

Rainbow Rice
Packed with vegetables

2 cups brown rice, cooked
2 tablespoons olive oil
3/4 cup black beans, rinsed
3/4 cup cooked corn kernels
1/2 cup bell pepper, chopped
1 large tomato, diced
2-4 tablespoons cilantro, chopped
Salt to taste

Add olive oil to large sauté pan on medium heat.
Add black beans, corn and bell pepper
Cook 3-5 minutes until bell pepper is tender.
Add cooked rice to pan and stir to combine.
Cook mixture until hot and steamy.
Stir in fresh tomato and cilantro and remove from heat.
Add salt to taste.

Super Simple Salsa

2 (14.5 ounce) cans diced tomatoes, drained
1/2 onion, chopped
1 tablespoon garlic, chopped
Juice of 2 limes
1/2 jalapeno, seeded
1/2 bunch cilantro
Salt to taste

Add all ingredients to blender and puree until smooth.
Serve with tortilla chips.
Also makes a great topper for grilled meats or rice.

Clemson University Cooperative Extension

Rhonda Matthews

The Peggy Denny Show – Recipe # 834 Pt 1

The Peggy Denny Show – Recipe # 834 Pt 2

fruit recipe salad seafood spring

772 – Springtime Shrimp, Avocado and Mandarin Orange Salad

Springtime Shrimp, Avocado and Mandarin Orange Salad

Salad Ingredients:

1 pkg cooked shrimp, peeled/deveined
2 cans mandarin oranges, reserve juice
6 cups chopped romaine or bag of spinach salad
¼ tsp salt
¼ tps black pepper
1 Avocado sliced and cut into 12 wedges

Dressing Ingredients:

2 Tbsp Tarragon
1 tsp finely chopped onion
¼ tsp black pepper
2 tsp brown sugar
¼ tsp salt
1 tbsp olive oil


Put Romaine or Spinach in Large serving bowl. In a separate bowl, drain shrimp and then toss with salt and black
pepper. Set aside. In another bowl, put 4 Tbsp of the reserved mandarin orange juice, stir in the brown sugar to
dissolve it. Add the onion, the Tarragon the salt and the black pepper. Whisk in the olive oil to make dressing. Pour
over the salad and spinach and toss to coat with dressing. Add the sliced avocado to the servings on plates.

Quick Baked Apples with Granola

4 Crisp Apples (Braeburn, Fuji or Gala)
2 Tbsp Honey
4 crunchy Granola Bars, crushed
Yogurt, milk, cream or ice cream if desired
2 Tbsp Raisins
4 tsp butter or margarine

Cut apples in half lengthwise. Using spoon, remove and discard cores, making at least a 1-inch indentation
in each apple half. In microwavable pie plate, arrange apple halves, cut sides up. If needed, cut thin slice off
bottoms to keep halves from tipping. Fill each apple half evenly with raisins and honey; dot with butter. Cover with
microwavable plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 5 to 6 minutes or
until apples are tender. Top each with granola. Serve with milk, yogurt or ice cream if desired
Visit Leisa Marie at the Barnyard Market on Hwy 101 in Greer, SC every Saturday and Sunday from 9am to 3 pm.
Rain or Shine. To order custom bake work, please call the number listed above or contact via the internet at either
one of the web addresses.

Leisa Marie Mounts
Recipes Provided courtesy of Loafin’ Around Bakery, Greer, SC or

dinner recipe seafood

713 – Mussels Steamed in Wine

Mussels Steamed in Wine

2 lbs. mussels, cleaned*
2 tablespoons butter
2 cloves garlic, smashed and peeled
1 medium sized onion, sliced
1/2 cup dry white wine
1 teaspoon salt
1/4 cup fresh parsley, chopped
Juice of one lemon

In a large pot over medium-high heat, melt the butter, then add the garlic and onion and cook, stirring just until the onion softens. Add the wine, lemon juice, salt and mussels. Cover the pot and turn the heat to high. Steam, shaking the pot frequently, until the mussels open, about 5 to 6 minutes. Add parsley and corn (optional) to mussels and stir to distribute. Spoon the mussels into a serving bowl, strain the liquid over them and serve with plenty of crusty bread. Serves 4 as an appetizer or 2 as a meal served over pasta.

*To clean mussels simply place then in a colander and rinse them well under running water. Discard any that have broken shells as well as any that do not close their shells tightly. You can shake them in the colander to see if they will close their shells.

Optional: Saute the kernels cut from 2 ears of corn along with the onion. Adds a different twist to the dish. Delicious!

Chilean Sea Bass a la Grecque

46 ounce Chilean sea bass fillets
Salt and pepper
¼ cup flour, more if needed
2tablespoons olive oil
1small onion
3.4cloves garlic, minced or pressed
1-1/2 pounds tomatoes, chopped
¼ cup lemon juice
2bay leaves
1teaspoon dry rosemary, crushed
1teaspoon dry oregano
½ cup feta cheese for garnish, optional

Rinse the fish with cold water and pat dry with paper towels. Lightly season the fish with salt and pepper, then coat with flour, shaking off the excess. Heat the oil in a skillet over medium-high heat, add the fish pieces and cook just until lightly browned about one minute on each side. Transfer to a plate and set aside.

Add the onion and garlic to the skillet and cook, stirring, until beginning to soften, 1-2 minutes. Add the tomatoes, lemon juice, bay leaves, rosemary, oregano, salt and pepper and cook over high heat, stirring, for 3-4 minutes. Add the fish pieces and press them gently into the tomato mixture, cover the skillet and cook over medium heat until the fish is no longer opaque in the center, 8-10 minutes. Discard the bay leaves, transfer the fish and tomato mixture to warmed dinner plates and serve with rice or pasta. Sprinkle two tablespoons of feta cheese over each fish portion, if desired.

Per Serving:
Calories 416
Total Fat 29 grams
Saturated Fat 5 grams
Cholesterol 43 milligrams
Sodium 134 milligrams
Carbohydrates 26 grams
Protein 21 grams
Omega 3 Fatty Acids 1 gram

Vicky Murphy

pastry recipe seafood

707 – Cheesy French Bread, Coffee Punch, Shrimp Pasta Salad

Cheesy French Bread

1 large french bread loaf
1 stick butter, softened
2 tsp garlic powder
1 cup cheddar cheese
1 cup monterey jack cheese
1 cup mayonnaise
1 tbsp Italian seasoning
1 cup parmesian cheese, grated

Slice bread in half horizontally. Combine butter and garlic powder. Spread on each half of bread. In bowl, combine mayo, cheddar, monterey jack, and Italian seasoning. Spread on top of butter and garlic mixture. Sprinkle parmesian over top of bread halves. Slice bread into 1 inch strips with pizza cutter. Bake in 400 degree oven 15 minutes until hot, bubbly, and lightly browned.

Dottie’s Coffee Punch

4 tbsp instant coffee
1 cup sugar
1 1/2 quarts hot water
1/2 can chocolate syrup
1 quart milk
1/2 tbsp vanilla
2 quarts vanilla ice cream, softened

Combine coffee, sugar, water, and syrup. 30 min. before serving, put ice cream in punch bowl and let soften. Pour coffee mixture over ice cream. A double recipe will fill a large punch bowl. Brandy or Kahlua may be added at serving time.

Mother’s Shrimp Pasta Salad

2 lbs shrimp, cleaned and cooked
1 1/2 pounds seas shell pasta
1/3 stalk celery, diced
1 medium onion, chopped
1 small bell pepper, chopped
1 small bottle ketchup
1 oz tabasco sauce
2 tbsp lemon juice
1 pint mayonnaise
salt and pepper to taste

Peel, clean and boil shrimp until pink. Cut shrimp in half if large. Cook pasta and drain.

Sharon Sanford