chicken mexican recipe

1023 – Pulled Chicken Tacos

Pulled Chicken Tacos:

1 pound Boneless Skinless Chicken Thighs
2 Jalapenos Sliced with Seeds
6 garlic cloves smashed
1 orange quartered
1 lemon quartered
2 limes quartered
1 1/2 cups yellow onions chopped
3 Tbsp. Taco Seasoning
2 cups water
1/2 cup Silver Tequila
1 tsp. Kosher Salt
1 tsp. Black Pepper
1/2 cup cooking liquid


Add all ingredients above and mix together into an oven safe baking dish and cover.
Cook at 275 degrees for 1 1/2 hours.
Remove from oven, strain the juice to be used while cooking and allow chicken thighs to cool until easy to handle.
Shred the chicken and place in a saute pan.
Add 1/2 cup of cooking liquid to pan and add 2 tablespoons of the taco seasoning, cook until liquid has concentrated.
Season the pulled chicken with salt and pepper as needed.
Use chicken in tacos, burritos, nachos or soup

Taco Seasoning:

2 Tbsp. Garlic Powder
1 Tbsp. Onion Powder
4 Tbsp. Ground Cumin
2 Tbsp. Dry Oregano
2 Tbsp. Paprika
2 Tbsp. Chili Powder
1 Tbsp. Ground Mustard


Mix all spices thoroughly to ensure there are no clumps of spices
Use as needed in any desired dish

Pico de Gallo:

2 cups diced tomato
1 cup diced red onion
2 limes halved and juiced
1/4 cup minced cilantro
1/4 cup diced and seeded jalapeno
1/4 cup extra virgin olive oil
Salt and Pepper to taste


Prepare all vegetables as directed above and mix in a bowl.
Store Pico de Gallo in refrigerator for up to 3 days
Use as desired in any dish


2 Avocadoes Halved
1 lime halved and juiced
1/4 cup Pico de Gallo
Salt and Pepper


Half avocadoes and remove pit
Using a spoon, scoop the avocado out of the skin and add to a mixing bowl
Add lime juice and Pico de Gallo, and mix until thoroughly incorporated
Add salt and pepper to taste

Cilantro Lime Crema:

1 cup sour cream
1 lime zested and juiced
1/4 cup cilantro chopped
1 tbsp. cumin
Salt and Pepper


In a blender add zested lime and juice, sour cream, cilantro, cumin, salt and pepper
Blend all ingredients until smooth and season with salt and pepper to taste

Nicci Hughes
Roost Restaurant

Peggy Denny Show 18 050 – Recipe #1023, Part 1

Peggy Denny Show 18 050 – Recipe #1023, Part 2

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

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

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

beef chicken recipe

1012 – Skillet Lasagna Florentine, Chicken and Egg Hash

Skillet Lasagna Florentine


1 can (28 oz) Keystone Ground Beef
1 Tbsp. olive oil
1 large onion, diced
2 tsp. minced garlic
1 tsp. salt
1/2 tsp. pepper
2 tsp. Italian seasoning
3 cans (eight oz) tomato sauce
4 cups fresh baby spinach
1 cup cottage cheese
1/2 cup shredded mozzarella cheese
1 Tbsp. fresh parsley, torn
2 Tbsp. grated Parmesan Cheese


Set a large skillet over medium heat add olive oil and onions. Cook until onions are translucent.
Add garlic and cook an additional minute.
Add Keystone Ground Beef (drained), salt, pepper, Italian Seasoning, and tomato sauce.
Allow mixture to simmer for 12 to 15 minutes until the tomato sauce thickens.
Add the spinach and stir it in gently, allowing it to wilt.
Place the cottage cheese in dollops over the top of the lasagna.
Sprinkle on the mozzarella.
Cover with a lid for a few minutes to allow the mozzarella to melt.
Finish the dish with some torn parsley, the Parmesan cheese, and an extra dash of pepper if desired.

Chicken and Egg Hash


4 bacon strips, diced
1 medium onion, chopped
2 garlic cloves, minced
1 can of Keystone Meats chicken
2 large potatoes, peeled and diced
1 tablespoon canola oil
1/2 cup frozen peas, thawed
1/2 cup frozen corn, thawed
2 tablespoons minced fresh parsley
3/4 teaspoon salt
1/8 teaspoon pepper
4 eggs


In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain.
In the drippings, saute onion until tender. Add garlic; cook 1 minute longer.
Stir in the chicken, potatoes and oil.
Cover and cook for 10 minutes.
Stir in the peas, corn, parsley, salt and pepper.
Make four wells in the hash; break an egg into each well.
Cover and cook over low heat for 8-10 minutes or until eggs are completely set.
Sprinkle with bacon. Yield: 4 servings.

Michelle Lee

The Peggy Denny Show 17-059, Part 1 – Recipe 1012

The Peggy Denny Show 17-059, Part 2 – Recipe 1012

chicken dinner recipe vegetable

1000 – Roasted Brussel Sprouts, Sauteed Chicken in Cream Sauce

Roasted Brussel Sprouts

1 pound fresh Brussel Spouts
2-4 Tablespoons olive oil
1 teaspoons garlic salt

Wash Brussel Sprouts well and trim away stem ends.
Cut Brussel Sprouts in half lengthwise.
Place trimmed sprouts on baking sheet.
Add olive oil and garlic salt. Toss to evenly coat sprouts.
Bake uncovered in oven preheated to 375 degrees Fahrenheit for approximately 20 minutes.
Sprouts are ready to serve when they are fork tender and outer leaves are crispy brown.

Sauteed Chicken in Cream Sauce
Quick and easy entree for weekday dinners

4 chicken breast fillets, thinly sliced
4 tablespoons olive oil
Salt to taste

Add olive oil to skillet over medium heat.
Saute chicken breast 4-5 minutes per side until done. Salt to taste.
Cream Sauce: Add 2-3 tablespoons half and half to pan along with pan drippings.
Bring to a brisk simmer and season to taste with salt and pepper.
Simmer 1-2 minutes until sauce is slightly thickened.
Serve chicken with cream sauce spooned over top. Any pasta or rice is an excellent accompaniment.
Optional add-ins: mushrooms, onion, parmesan cheese, or fresh herbs.

Hasselback Potatoes

2 medium size baking potatoes
2 medium size sweet potatoes
2 tablespoons butter, melted
Salt to taste

Scrub potatoes well then peel and slice thinly (approximately 1/8 inch thick.)
Arrange potato slices vertically in baking dish and drizzle with melted butter. Sprinkle potatoes with salt.
Cover baking dish and bake at 375 degrees Fahrenheit for 30-40 minutes. Uncover and bake 15-20 more minutes
until potatoes are crispy on top and tender in the center.

(Adapted from Simply Recipes)

Rhonda Matthews
Clemson University Cooperative Extension

The Peggy Denny Show 17-007, Part 1 – Recipe 1000

The Peggy Denny Show 17-007, Part 2 – Recipe 1000

chicken pasta recipe vegetable

920 – Broccoli Slaw, Chicken Pot Pie Pasta

Broccoli Slaw

1 (12-ounce) package broccoli coleslaw
1/4 cup sweetened dried cranberries
2 tablespoons roasted pumpkin seeds
1/4 cup vegetable oil
2 tablespoons white vinegar
2 tablespoons granulated sugar
1 teaspoon mayonnaise
1/2 teaspoon poppy seeds
1/2 teaspoon ground mustard
1/2 teaspoon salt

1. In a serving bowl, combine broccoli, cranberries, and pumpkin seeds.
2. In a mason jar, mix together the vegetable oil and remaining ingredients.
Put the lid on the jar and shake until mixed together.
3. Drizzle over slaw and toss to coat.

Yield: 6 servings

Chicken Pot Pie Pasta

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper, to taste
2 stalks celery, diced
2 carrots, peeled and diced
1/2 sweet onion, diced
8 ounces fresh mushrooms, sliced
4 cups low-sodium chicken broth
2 cups half and half
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried thyme
1/2 teaspoon ground sage
1/2 teaspoon paprika
8 ounces egg noodles
1 (16-ounce) mixed frozen vegetables, thawed

1. Heat oil in a large pot oven medium heat. Add chicken, seasoned with salt and pepper, and cook until golden brown. Remove from the pot and set aside.
2. Add celery, carrots, onion, and mushrooms, saute until tender, about 5 to 7 minutes. Add chicken broth and half and half, whisk, scraping up any browned bits from the bottom of the pan. Turn the heat up to high. Return chicken to the pot and add the salt, pepper, garlic powder, thyme, sage and paprika.
3. When the mixture begins to boil, add the pasta and reduce heat to medium. Cook for 10 minutes, and then add the mixed vegetables. Cook until the noodles are tender and the sauce is thick, about 6 to 8 minutes. Remove from the heat.

Yield: 6 servings

Marie Hegler
Area Food Safety and Nutrition Agent
Clemson Cooperative Extension

The Peggy Denny Show 17-001, Part 1 – Recipe 920

The Peggy Denny Show 17-001, Part 2 – Recipe 920

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

The Peggy Denny Show – Recipe # 906 PT1

The Peggy Denny Show – Recipe # 906 PT2

chicken dessert fruit recipe snack

902 – Tomato Avocado Chicken, Blueberry Lemon Cheesecake Bars

Tomato Avocado Chicken

4 skinless, boneless chicken breasts
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon vegetable oil
2 medium tomatoes, sliced
2 avocados, peeled, pitted and sliced
8 slices provolone cheese

1. Preheat oven to 350 degrees Fahrenheit.
2. Sprinkle chicken with onion powder, salt and pepper. Heat oil in a large nonstick skillet.
Add chicken and brown both sides, about 10 minutes.
3. Place chicken on a baking sheet and top each breast with 2 slices of tomato and 2 slices of cheese.
Back for 15 minutes, until cheese melts and chicken cooks through.
Remove from oven and top with slices of avocado.

Yield: 4 servings

Blueberry Lemon Cheesecake Bars


Cooking spray
9 graham crackers
2 tablespoons granulated sugar
1/2 stick unsalted butter, melted


8-ounce 1/3-less-fat cream cheese
2 eggs
2 lemons, zested and juiced
3/4 cup fat-free Greek Yogurt
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup fresh blueberries

1. Preheat oven to 325 degrees Fahrenheit.
2. To prepare crust, coat a 7 by 11-inch baking pan with cooking spray.
Then place parchment paper over the top, pressing down at the corners.
In a food processor, process graham crackers and sugar until you have the texture of breadcrumbs.
Add the melted butter and pulse a couple of times to fully incorporate.
Pour into the lined baking pan and gently pat down with with the base of a glass.
Bake in the oven for 15 minutes until golden. When done, set aside to cool.
3. To prepare filling, place cream cheese and next 6 ingredients (through salt) in processor;
process until smooth. Pour mixture into the cooled crust and then cover with blueberries.
4. Bake at 325 degrees Fahrenheit for 35 minutes or until the center only slightly jiggles.
Remove from the oven and cool completely before refrigerating for at least 3 hours.
Once set, remove from pan using the parchment lining and slice into 12 rectangular bars.
Yield: 12 servings

Marie Hegler
Area Food Safety & Nutrition Agent
Clemson University Cooperative Extension

The Peggy Denny Show – Recipe #902 Pt. 1

The Peggy Denny Show – Recipe #902 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

chicken dinner recipe

880 – Quick Wheat Bread, Chicken Sausage Veggie Supper

Quick Wheat Bread

1 cup all purpose flour
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2 cups applesauce (or buttermilk)
2 tablespoons oil
3 tablespoons brown sugar

Combine first 5 ingredients and mix well.
Combine last 3 ingredients in a different bowl and mix until sugar has no lumps.
Add liquid mixture to flour mixture and stir until all dry ingredients are moist.
Pour into a sprayed 8×8 baking pan.
Bake 40 minutes at 350 degrees fahrenheit until golden brown.
Cool and remove from pan.

Texture of a muffin, flavor of wheat bread. Try it with garlic butter if serving with an entree. Or, sprinkle with cinnamon sugar if enjoying for breakfast.

Chicken Sausage Veggie Supper

2 boneless, skinless chicken breast
1 pound smoked sausage
1 cup shredded cabbage
1 cup broccoli florets
1 cup diced carrots
1 cup bell peppers, sliced
2 green onions, thinly sliced

Over medium high heat, saute thinly sliced chicken and smoked sausage in small amount of oil until cooked through.
Place on plate and set to side.

In same pan, add oil and cook carrots and cabbage until tender crisp.
Add peppers and broccoli to pan and continue cooking until all vegetables are tender.
Season with salt and pepper if desired.
Combine cooked meats and vegetables and serve over prepared spaghetti squash.
This dish can also be served over brown rice, pasta, or used as a topper for baked potatoes.

Spaghetti Squash “Noodles”

1 spaghetti squash
Olive oil or butter to taste
Parmesan Cheese
Choose a squash with a smooth dull rind.
There should be no obvious blemishes.
The stem should be intact. It should be slightly heavy for its size.

Wash squash well. Place on cutting board and puncture with tip of a very sharp knife.
Carefully work to halve squash lengthwise. The rind is TOUGH. Work slowly and carefully.
Scoop out the seeds and membrane holding seeds in place.
Place cleaned squash face down in baking dish. Roast 30-45 minutes at 350 degrees fahrenheit.
Squash is ready when flesh is fork tender and pulls away from rind when touched.
Use a fork to scrape all strands of squash from the rind.
Add scant amount of olive oil or butter to taste. Salt and pepper are optional.
Sprinkle lightly with Parmesan Cheese before serving.

Excellent served as side dish or topped with sauce for entree.
Good add-ins inculde cheddar, herbs, chopped nuts, or cream.

Fruity Honey Tofu Dessert

Tofu is low fat and high protein.
This adaptable dessert is fast and simple and lightly sweetend.

Firm tofu, cubed
2 tablespoons lemon juice
2 tablespoons stevia
Your choice of berries or chopped fruit
Nuts (walnuts or pecans are good choices)
Add cold tofu cubes to dessert dish.

Combine lemon juice with stevia and drizzle over tofu.
Top with your choice of chopped fresh fruit or berries then sprinkle with nuts.
Drizzle with honey.
Serve immediately.

Tofu has no distinct flavor. It is an excellent background for any strongly flavored foods.

Rhonda Matthews
Clemson University Cooperative Extension

The Peggy Denny Show – Recipe #880 Pt. 1

The Peggy Denny Show – Recipe #880 Pt. 2