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
dessert recipe turkey vegetable

1025 – Pecan Pie, Turkey Pot Pie Soup, Cider Glazed Brussel Sprout and Bacon Skewers

Pastry Chef Arelis Silva’s Pecan Pie
Yield: Two 10-inch pies

Ingredients:

4 cups Toasted Pecans
6 Eggs
8 oz. Brown Sugar
7 oz. Sugar
5 1/2 oz. Melted Butter
1 1/2 teaspoons Sea Salt
1 Tablespoon Vanilla
1/4 cup Bourbon
12 oz. Dark Corn Syrup
6 oz. Sorghum
5 1/2 oz. Pure Maple Syrup
2 10-inch Pie shells

Procedure:

Toast pecans at 325 degrees for 5 minutes. Let cool.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer whisk eggs and sugars until well combined.
While mixing add melted butter and sea salt. When well incorporated add bourbon mix.
Add syrups and sorghum, mix until well incorporated.
Make your favorite pie crust or buy premade to save time.
To each shell scoop 2 scant cups of pecans. I prefer a medium size chop.
Then pour syrup filling equally over pecans approximately 1 pound 6 ounces in each.
Bake pies at 325 degrees for 15 minutes, turn and bake for another 20. Until golden brown and center of pies are at 195-200 degrees

Sweet Whipped Cream
Yield: 2 cups

Ingredients:

1 cup Heavy whipping cream
2-4 Tablespoons Powdered sugar
1 teaspoon Vanilla extract

Procedure:

Before getting started, place your mixing bowl and beaters in the refrigerator or freezer for about 10-15 minutes to chill. Once chilled, remove from the refrigerator or freezer.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand­held mixer, add the heavy whipping cream, powdered sugar, and vanilla extract.
Start mixing on low speed, then increase the speed to medium-high until soft or stiff peaks form.
You can store in an air tight container for approximately 8 hours.

Turkey Pot Pie Soup
Makes 1 gallon

Ingredients:

3 cups Leftover Turkey
2 cups Frozen Mixed Vegetables (thawed)
1 yellow onion diced
2 celery stalks diced
4 garlic cloves
1 Bay Leaf
1.5 cups Turkey or Chicken Stock
2 quarts Heavy Whipping Cream
1/4 cup All-Purpose Flour
1/4 cup Butter

Cooking Procedure:

In a soup pot large enough for 1 gallon of soup (at least 6 quart pot), add diced onion and celery, and sweat for 3-5 minutes.
Once the onion and celery are translucent, add minced garlic and butter and allow butter to melt. When the butter is melted, add flour to make your roux.
Fully incorporate flour and butter until smooth and add remaining vegetables, use turkey or chicken stock to deglaze your pot.
Add Bay Leaf and Heavy Whipping cream and allow simmering for about 30 minutes, stirring often to cook roux and thicken soup.
Shred turkey into bite sized pieces and add it to the soup, allow soup to simmer for 10-15 more minutes.
Serve with biscuits, corn bread or any other bread of your choice.

Cider Glazed Brussel Sprout and Bacon Skewers
Makes 20 skewers

20 Brussel Sprouts (halved)
4 pieces Thick Cut Bacon
20 wooden skewers
1/2 cup Apple Cider Glaze

Cooking Procedure:

Cut brussel sprouts in half through the stem and steam for 3 minutes on stove or microwave for 1 1/2 minutes.
The sprouts need to still be hard but slightly cooked.
In the oven cook the bacon for 8 minutes at 350 Degrees or until cooked medium.
On a skewer you will need one split brussel sprout and two pieces of bacon.
Put a piece of bacon on the skewer, followed by on brussel sprout half and repeat.
Once glaze is finished cooking, carefully cover the skewers with the glaze.
Finally, line skewers on baking sheet with parchment paper or pan spray to prevent sticking and cook in oven at 350 degrees for about 15 minutes or until bacon and brussel sprouts are done.

Remove the baking sheet from oven and add a little of the remaining glaze once the skewers have cooled.
These are perfect for serving at room temperature or can be reheated in oven.

Apple Cider Glaze:

1/2 cup Apple Cider Vinegar
1/2 cup Brown Sugar
1/4 cup Butter
1 tsp. Salt
1 tsp. Black Pepper

In a pot, melt the brown sugar and slowly add apple cider vinegar.
Cook until a syrup consistency is formed and slowly add cold cubed butter while constantly stirring.
Reserve in pot until needed for brussel sprouts and bacon.

Deviled Eggs
Makes 20 eggs

10 Hard-cooked Eggs
2 Tbsp. Dijon Mustard
1/4 Cup Mayonnaise
2 Tbsp. Sweet Pickle Relish
1/2 tsp. Paprika
1 tsp. Lemon Juice
2 dash Tabasco
Salt and Pepper To Taste

Cooking Procedure:

Bring pot of water, 2 tablespoons of salt and eggs to a steady simmer for 20-22 minutes with a dash of white vinegar.
Once eggs are cooked, rinse in cold water until they are cool enough to handle.
It is easier to remove the shell directly after shocking the hot eggs with the cold water.
After removing the shells store eggs in cooler or ice bath until they are cold, about one hour in cooler or 30 minutes in ice the bath.
When eggs hen eggs are finally cold, cut them in half and remove the yolk and put in a mixing bowl.
Mix all ingredients thoroughly with a whisk or in a food processor.
Check mixture for taste and a adjust as needed.
Using a piping bag or freezer bag to pipe mixture into the egg white.
You can make a piping bag by cutting off the corner of a freezer with bag after you have put the mixture in there.
Put eggs on platter and garnish with red bell peppers, green onions and bacon.

Chef Nicci Hughes
Roost Restaurant Greenville, SC

Peggy Denny Show 18-073 – Recipe #1025, Part 1

Peggy Denny Show 18-073 – Recipe #1025, Part 2

Peggy Denny Show 18-073 – Recipe #1025, Part 3

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
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
chicken fish recipe vegetable

1018 – Salmon Fillet and Mushroom Risotto

Salmon Fillet and Mushroom Risotto

2-4 oz Salmon Filet
Mushroom Risotto, blended with mushrooms, herbs and spices with wilted spinach
Garlic pepper and Kosher salt to taste
Simple blend of flavors
things you can do and have at home
Prep time 10-12 minutes

1 Chef Chicken Rice Bowl and Veggie Bowl

2-4 oz Grilled Chicken
Grilled seasoned fresh Vegetables – broccoli, cauliflower, carrots, spinach
Brown rice and quinoa,
pepper, garlic, Kosher salt to taste

Prep time 8-12 minutes

Chef Rodney Harris

The Peggy Denny Show 18 018 – Chef Rodney Harris, Recipe 1018, Part 1

The Peggy Denny Show 18 018 – Chef Rodney Harris, Recipe 1018, Part 2

Categories
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
minutes.)
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
clemson.edu/hgic
rhonda@clemson.edu

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

The Peggy Denny Show 17 095 – Rhonda Matthews, Recipe 1016, 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
recipe vegetable

1009 – Refrigerator Sweet Pickles, Slow Cooker Sloppy Joes

Refrigerator Sweet Pickles

3 cups pickling cucumbers, sliced thin
3/4 cup onion, sliced thin
1 cup sugar
1/2 cup white 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 dish (glass or Pyrex) and microwave 8 minutes.
Stir after 4 minutes. Cool.
Pack into sterilized half-pint or pint jars.
Label and store in refrigerator.

Slow Cooker Sloppy Joes

This recipe makes enough for a large family. If you have leftovers, they freeze great!

3 large carrots, shredded
1 zucchini, shredded
1 yellow squash, shredded
1 bell pepper, minced
2 large tomatoes, peeled, seeded and chopped
1 small onion, minced
1 (15 oz.) can tomato sauce
3 teaspoons dried herbs
1/4 cup honey or molasses or brown sugar
1/4 cup vinegar
Salt and pepper to taste
2 pounds ground meat (beef, pork or poultry)

Brown ground meat in skillet and drain away fat.
Add meat plus all remaining ingredients to slow cooker.
Cook on low approximately 6 hours or until vegetables are very soft, stirring occasionally.
Serve on buns, stuffed into peppers, or spooned over baked potatoes or pasta.

Sweet Potato Fries

3-4 large sweet potatoes
1/4 cup canola oil
1 teaspoon salt
Optional spices depending on your family’s preference:
For savory flavor: Garlic powder, onion powder, cumin, cayenne pepper, black pepper
For sweet flavor: cinnamon-sugar, nutmeg, pumpkin pie spice

Wash and peel potatoes. Slice into thin shoestring style French fries.
Toss cut potatoes with oil and salt. Add any optional spices you prefer.
Toss to evenly distribute spices.
Place potatoes on a dark baking sheet pan. Bake at 450 degrees Fahrenheit for 15 minutes,
shaking pan occasionally to ensure even browning.
Remove potatoes from oven when golden brown on edges and crisp. Add additional salt, if desired.

The Peggy Denny Show 17-053, Part 1 – Recipe 1009

Categories
fish pasta pork recipe vegetable

1004 – Salmon Over Spinach Pasta With Vegetable Medley

Salmon Over Spinach Pasta With Vegetable Medley

Garlic Rosemary Salmon cooked with Olive Oil. Salt/Pepper to taste.
Pre-boil spinach fettuccine pasta for 12-15 minutes until tender.
Roast sweet white onions.
Julienne red peppers.

House made Pesto Vinaigrette. Pour over spinach pasta:

1 cup white vinegar
1 cup egg
1 cup sugar
1/2 cup Pesto

Pork Tenderloin over Tortellini Pasta With Thai Sauce Veggies

Pork tenderloin marinate in mustard sage Aioli sauce with garlic (minced)
Cooked with olive oil.
Salt/pepper to taste.
Pre-boil Tortellini Pasta with fresh garlic.

Veggies:

portabella mushrooms
market zucchini
market squash
chopped red onions
market tomatoes

Mustard-sage Aioli Sauce:
chicken broth
fresh sage
Dijon mustard
corn starch
garlic powder

Chef Rodney Harris

The Peggy Denny Show 17-025, Part 1 – Recipe 1004

The Peggy Denny Show 17-025, Part 2 – Recipe 1004