About Peg

I love cooking...basic southern style to sophisticated and modern cuisine, especially when my daughters and son in law are in the kitchen with me. Then it becomes a bit more festive! Traveling is something that I am passionate about. I achieved one of my loftiest goals a couple of years ago when we were in Vietnam. I spent days just photographing people. It was a blast; and the book i made brings me delight daily. Cheers!

Napa and Broccoli Slaw

Posted on September 14, 2016 by Peg

Our Casual Post-Game Kitchen Buffet

Aww Lawdy. We had a VERY large time at the ECU/NCSU game and associated festivities this past Saturday at Ficklen Stadium….Yep, I’m Old School; it will ALWAYS be Ficklen Stadium to me, as My Sweet Dad purchased those 50 yard line tickets when it opened in 1963, and we are still enjoying them. Oh Yea! It was a fantastic game with lots of post-game food, games, and antics…shhhh…can’t share everything! Kicking off a slaw recipe perfect for any tailgating, post game, BBQ, or fried chicken dinner. Heck, this is perfect for any ole time. Go on…make yourself special and WOW your family and/or guests!

salad-napa-broccoli

1 lb broccoli
1 cup mayonnaise*
1/2 cup sliced green onions
1/3 cup sugar
1/2 cup red wine vinegar
1 t salt
1 t lemon zest
1/4 t ground red pepper
1 medium sized Napa cabbage, thinly sliced*
1/2 cup golden raisins

Cut broccoli florets into small pieces.
In large bowl, whisk together mayonnaise, onions, sugar, vinegar, salt, and lemon zest.
Add cabbage, raisins, and broccoli.
Stir to coat.
Cover and chill 1 hour.

*I used Light Canola Mayo.

*May substitute 16 oz package coleslaw mixture if you are in a real rush!
Serves 6 as a light side with pulled pork entree, or 12 on sliders.

Slaw on a Slider

Chilled Corn Soup

Posted on September 6, 2016 by Peg

Happy “After Labor Day”…which means fall IS coming and this heat will finally go away! As an appetizer feature at Peggy’s Mae Lew Farm Jubilee we served this yummy soup shooter! There is pure magic in these details. The rooster reminded us that we were on a farm, albeit, one glorious farm! Go grab some fresh white corn while it’s still available and make this great soup. It’s excellent for a light lunch as well. Use it people!

Soup Chilled Corn Chowder Shooters 1 Tbs olive oil
1 clove garlic, peeled and smashed
2 green onions, white and tender green parts, chopped and separated
3/4 t ground coriander
3/4 t ground cumin
3/4 t chipotle chili powder
3 cups fresh corn kernels (if not available, use frozen white shoepeg corn, thawed)
1 cup buttermilk
1/2 cup water
1/2 t salt
1/4 cup chopped cilantro for garnish

Heat oil in skillet over medium-low heat.
Cook garlic, white parts of onion, coriander, cumin, and chili powder.
Stir until garlic and onions are tender, about 3 minutes.
Add corn and cook, stirring occasionally, until tender, about 4 minutes.
Transfer mixture to blender.
Add buttermilk, water, and salt.
Purée until smooth.
Chill at least 1 hour.
Serve chilled, garnished with green parts of onion and cilantro.

Makes 6 – 8 lunch serving sized bowls.
Or 20 soup shooters. Soup Chilled Corn Chowder II

Cheese Please!

Posted on August 26, 2016 by Peg

I adore cheese…and if it’s worth doing, it’s worth doing right. So grab a mixture of sheep, cow, and goat cheese offerings. Serve it up with fresh seasonal fruits, dried apricots and cranberries, and a ginger snap or two. Crossing borders here with Humboldt Fog, a California goat milk cheese, followed up with Port Salut which is a semi-soft French cow’s milk cheese. Also served here is Brenton’s favorite, the semi-hard Manchego, made from the milk of sheep in the La Mancha region of her beloved Spain. For this particular tray, I rounded it out with a Dutch yellow cow’s milk Gouda. Rather spectacular. This presentation was for the umpteenth* one of my Mother’s 90th (XC) Birthday Jubilee Celebrations. Appetizer Cheese Tray

Umpteenth literally means an indefinitely large number in succession. And that’s precisely how she celebrated this special birthday, party after party. Kudos to her…and us for the endless prepping of said parties! Self patting self on back…yep, that’s what my dear sister-in-law Su-Su and I are doing now that, after three full months, the celebrations are complete. Flowers and more yummies later! And that’s a promise, ’cause I’m gonna improve your future outcomes!

Chocolate Drizzled Chips

Posted on August 19, 2016 by Peg

Call your best friend! This is your childhood favorite ridged chip, all decked out in a little ~~black~~ chocolate dress. This has stood the test of snacking with girlfriends, couples, and even a five year old while playing go-fish. It’s a cinch to make, although you may not want to cinch that belt afterwards; it’s the weekend, do you really care?

Snack Chocolate Potato Chips

1 bag of ridged chips (due to their sturdiness)
1 1/2 cups milk chocolate morsels
1 Tbs instant Espresso powder

(Although you should omit the espresso if you are serving your children, unless you want them bouncing off the walls all night!)

Melt the chocolate in small sauce pan over low heat, stirring often.
Add espresso powder (if using).
Place chips on serving tray.
Drizzle melted chocolate with spoon over chips.

Alternatively, dip half of a chip in the pot of melted chocolate.
Shake off excess.
Place on parchment paper to cool.

Snack Chocolate Potato Chips II

Allow chocolate to cool and harden on chips.
This may take an hour.
If you just can’t wait to dig in, simply pop the tray in the fridge for 10 minutes.

Try to stay out of this oppressive heat, and have a great weekend!

Raspberry Brut Rosé Ice Cream Float

Posted on August 16, 2016 by Peg

Well, bless Pat…whoever that is! That’s what my grandmother Smith used to say back in the day to express shock and awe. So, I give you a “back in the day” treat. Warning, this is an adults only float! Tomorrow is hump-day, so add this to your evening and celebrate making it through the first half of the work week. Just keeping it fresh for you. Dessert Raspberry Rose Ice Cream Float

Here’s the what and how to:

1/2 cup raspberries, plus more for garnish
2 Tbs sugar
4 large scoops vanilla ice cream, softened a few minutes
1/4 cup raspberry liqueur
Rosé brut champagne

In blender, purée raspberries and sugar.
Pour in glass.
Rinse blender.
Add ice cream to blender.
Purée until smooth.
Place ice cream in 2 short glasses.
Pour liqueur over ice cream.
Pour raspberry purée over ice cream.
Top with champagne.
Garnish with a few fresh raspberries.
Serve with a straw.

Makes 2 floats.

Crostini, starring Ricotta!

Posted on August 12, 2016 by Peg

Here’s a little pick me up for a snazzy weekend appetizer…

Grab a baguette and slice it thinly.
Place slices on a baking sheet, and drizzle with olive oil, and a sprinkle of salt and pepper.
Bake it on both sides for 3 or so minutes in a 350° oven.
Remove and let cool.
Place slices on a serving platter and top each with a teaspoon of ricotta cheese.
Then top that with basically anything that you have on hand…
craisins and apple slices, homemade apple conserve (or store purchased jam),
sliced tomatoes, or salt pepper and citrus zest.

Straight down the hatch with crunchy and creamy goodness all the way.
I’m Happy to be Your Destination for Inspiration!
Happy Weekend Good People!

Eggs with Southwestern Flair

Posted on August 5, 2016 by Peg

the don and I found ourselves in New York City a couple of weeks back. Among other wonderful things…think Hamilton (YES!), percussion at Dizzy’s Jazz Club, Cipriani’s with wonderful newish friends, and of course the hair by Davide of Privé Salon…we brunched with Bobby Flay at his stellar Bar Americain. (Gotta love a run-on sentence!) I was so inspired by our incomparable “drinks and eats” that I whipped this up for dinner one night this week. It was a home run! Don’t waste time; have it for brunch this weekend.

Brunch Southwestern Eggs

Admittedly, I couldn’t get the light/color edited properly in this image; the beans look like mush, but they were delicious! PLUS, I forgot the chopped cilantro garnish…next time!

2 poached eggs
1 can black beans, drained
3/4 cup salsa
Blue corn chips
Avocado, sliced
Tomato, sliced
2 Tbs chopped cilantro

Heat beans and salsa together over medium heat.
Place chips on plate.
Top with poached eggs.
Place bean mixture on top of and beside eggs.
Garnish with avocado and tomato slices, and cilantro.

Watermelon, Feta, Mint

Posted on July 22, 2016 by Peg

It’s Fri-Yay! So get your watermelon on. This is literally a three minute fix. Terrific as an appetizer, salad course, snack, or even dessert. Tis the season, so let’s do it. Grab a local melon, a bit of crumbled feta, and a bunch of fresh mint. Slice that melon, oh about an inch thick or so; then into wedges. Sprinkle with feta and torn mint. Garnish with a bouquet of that same fresh mint. No fork required. Ta Da! Enjoy in good health.

Happy W.E.E.K.E.N.D. good people. Appetizer Watermelon Feta Mint epilogue: I became so depressed last year when watermelon season ended that I threatened to move to a place where they grow them year round. True story. Turns out I would’ve needed to begin January in Costa Rica and spend Christmas in Brazil. So, I stayed put right here in my native North Carolina. Whew…I made it through the tough times.

Strawberry Chicken and Spinach Salad

Posted on July 20, 2016 by Peg

Ha Hump Day! Hooking you up with a delicious nutritious midweek, or anytime really, supper. And at a mere 300 calories per serving, go ahead and have seconds. This works beautifully with blueberries as well. So choose your fruit and race to the kitchen. Leave your love life to chance…but not your cooking!

Entree Salad Strawberry Chicken

Here’s what you’ll need:

2 Tbs olive oil, divided
1 Tbs white balsamic vinegar
1 t honey
1/2 t chopped fresh thyme
1/4 t kosher salt, divided
1/2 t black pepper, divided
2 cups halved strawberries, divided
2 skinless, boneless chicken breasts
1/4 t paprika
Cooking spray
4 cups fresh baby spinach
3 Tbs chopped pecans, toasted
1/4 cup feta cheese, crumbled

Whisk together 1 Tbs olive oil, vinegar, honey, thyme, 1/8 t salt, and 1/4 t pepper in medium bowl.
Add 1 cup halved strawberries, tossing to coat.
Let stand at room temperature 10 minutes.
Heat medium skillet over medium high.
Brush chicken with remaining oil.
Sprinkle with salt, pepper, and paprika.
Coat skillet with cooking spray.
Add chicken, and cook 2 to 3 minutes per side.
Remove chicken from skillet.
Let stand 5 minutes.
Cut across the grain into slices.
Divide spinach, and 1 cup strawberries between 4 plates.
Lay chicken evenly across spinach.

Top with strawberry balsamic mixture.
Sprinkle with pecans and feta.

Freezing Fresh Butter Beans

Posted on July 14, 2016 by Peg

Ready for the Freezer, Anxiously Waiting for the Winter Yummy Stews!

The time is now! Butter beans are coming out of the fields; these are the smaller more tender beans, as opposed to the larger, tougher lima beans. So…1. Run to your local farmer, or Farmers’ Market if you dwell in a larger city 2. Grab several quarts of shelled beans (trust me, you don’t want to shell them) and 3. Get your freezing game going. On the cold dreary days of winter…yes, it will get cool then cold again, and I can’t WAIT…you will be so happy that you froze these local gems. They will be available for another three weeks in the south and a bit longer in more northern areas; so the time is plentiful! For planning purposes: I froze 22 quarts yesterday and it took roughly two and a half hours. Part of the beauty was that I was rocking to my favorite Pandora stations in my 68 degree kitchen (yep, that’s right, 68 degrees!) while some ~~idiots~~ great folks were running around outside in the 100 degree heat. You are aware that I abhor heat, humidity, and mosquitoes, right?! A tutorial isn’t even necessary; here’s how you do it:

Wash shelled butter beans thoroughly, removing any debris.
Heat large pot of water to boiling.
Add as many beans as pot will hold. (My large pot holds 4 quarts.)
Blanch in boiling water for 2 minutes. (Water does not have to come to a boil again.)
Drain and cool immediately in ice water bath for 5 minutes. (Mix cold water with ice in large bowl and pour in beans.)
Drain well.
Dry on large towel in thin layer.
Package in freezer zip top plastic bags.
Squeeze as much air out as possible.
Seal, and freeze up to 9 months.

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