Categories
recipe turkey

1019 – Mediterranean Turkey Burgers & Roasted Sweet Potatoes

Roasted Sweet Potatoes

2 sweet potatoes, washed and cut into 1/2-inch cubes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper

1. Preheat oven to 425 degrees.
2. Toss sweet potatoes with salt, cumin, garlic powder, and pepper on a baking sheet. Bake at 425 degrees for 20 to 25 minutes or until tender and lightly browned.

Mediterranean Turkey Burgers

Burgers:

2 tablespoons olive oil, divided
2 cups spinach, chopped
2 garlic cloves, minced
1/2 red bell pepper, chopped
1/4 cup sliced green onions
2 garlic cloves, minced
1 pound ground turkey
1 (4-ounce) container crumbled feta cheese 2 egg whites
1/2 teaspoon salt
1/4 teaspoon black pepper

Tzatziki:

1 cup plain Greek yogurt
1 English cucumber, seeded, grated and drained 2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1. Preheat oven to 350 degrees.
2. Heat 1 tablespoon of oil in a large skillet over medium heat. Add garlic, bell pepper, and onion and saute for a couple of minutes. Add spinach and cook until just wilted. Remove from heat.
3. In a medium mixing bowl, combine sauteed vegetables, turkey, feta, egg whites, salt and pepper. Form into patties.
4. Heat remaining oil in the large skillet over medium-high heat. Place patties and cook for a couple minutes until browned on both sides. Remove from skillet and place on a baking sheet lined with aluminum foil.
Bake at 350 degrees for 15 to 20 minutes
5. To make tzatziki, combine all ingredients in a bowl and serve atop turkey burgers.

Yield: 4-6 servings

Marie Hegler
Area Food Safety & Nutrition Agent
Clemson Extension
carol@clemson.edu

Peggy Denny Show 18 022 – Marie Hegler, Recipe #1019, Part 1

Peggy Denny Show 18 022 – Marie Hegler, Recipe #1019, Part 2

Categories
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
clemson.edu/hgic
rhonda@clemson.edu

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

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

Categories
breakfast fall fruit holiday recipe

850 – Crockpot Breakfast, Crockpot Ham, Easy Potatoes

Crockpot Breakfast

1 cup steel cut oats
1 1/2 cups dried fruit
3 1/2 cups water
1/2 cup half and half

Mix all ingredients into a sprayed crockpot.
Cook on low or warm setting 6-8 hours.
Serve hot oatmeal with your choice of toppings such as nuts, cream, butter, brown sugar, maple syrup, or honey.
(Like oatmeal with chewy texture? Decrease liquid or decrease cook time depending on your specific crockpot.)

Crockpot Ham

1 bone-in ham (5-7 pounds)
1 cup fruit juice
1/2 cup brown sugar or honey
1/4 cup yellow or Dijon mustard
Pour fruit juice into a lined crockpot.
Place ham cut side down into insert.

Mix brown sugar (or honey) with mustard and brush entire surface of ham.
Cover and cook on low 6-8 hours.
Note: the butt end of the ham is shorter and will most likely fit into the crockpot easiest.
The shank portion is taller and might not allow for the crock lid to fit securely.
If your ham is too tall, use aluminum to completely and tightly cover the top, crimping well around edge of pot so steam is trapped inside.
No Peeking! Replacing the aluminum foil on a hot crockpot is not an easy job.

Easy Potatoes

4-5 pounds russet potatoes, peeled and cubed
1 cup water (or chicken broth)
1/4 cup butter
Salt and pepper to taste
Wash, peel and cube potatoes.

As potatoes are cubed, drop pieces into a waiting bowl of 2 cups water plus 2 T lemon juice.
This brief soak time will prevent darkening.
Drain water and cubed potatoes plus remaining ingredients to a sprayed crockpot insert.
Cook on high 4-6 hours or low 6-8 hours.
When potatoes are fork tender, mash together with either
8 oz. sour cream OR
4 ounces cream cheese.
Great toppers: shredded cheese, green onions, crumbled bacon, minced ham
Once prepared, these potatoes will stay in great condition for at least 2 hours on low/warm until your meal is ready to serve.

Fresh Cranberry Relish
Make this quick and yummy relish a day ahead of the holiday meal and store in the refrigerator.

4 cups fresh cranberries
2 cups apples, cored and chopped
1 orange, peeled and seeded
1 3/4 cups sugar OR sugar substitute
1/2 cup chopped walnuts OR pecans

Place washed cranberries, apples and orange in food processor and pulse until ground.
Stir sugar and nuts into mixture until sugar is dissolved.
Store relish in refrigerator until ready to serve.
Not a fan of nuts? They’re optional in this recipe!
The non-nutty version is just as delicious.

Holiday Party?

Spoon this recipe over cream cheese and pair with celery sticks or crackers for a very Southern offering.
Pair it with corn chip scoops for a dipable sweet, salty, crunchy treat.
Use it as a fruity spread on mini-ham biscuits.

Clemson University Cooperative Extension
Rhonda Matthews

clemson.edu/hgic
rhonda@clemson.edu

The Peggy Denny Show – Recipe # 850 Pt 1

The Peggy Denny Show – Recipe # 850 Pt 2

Categories
beef dinner holiday recipe

827 – Big Dave’s Holiday Casserole

1 lb. Ground chuck
1/2 lb. spicy sausage

Add sausage and ground chuck to skillet and brown.
Cut up bell peppers, onions, & tomatoes and add to mixture.
Add seasoning (garlic, lemon pepper & Cajun seasoning) to taste.
Place biscuits in oven to brown.
Cut up red skin potatoes and boil to tenderness.
Place potatoes in bottom of pan and pour sausage and beef mixture over and add biscuits to the top. Bake.

Chef Dave

The Peggy Denny Show – Recipe # 827: Big Dave’s Holiday Casserole