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!

Corn and Bacon Chowder

Posted on October 29, 2014 by Peg

Well I’m just trusting the cooler weather is on the way…rumored for the weekend…can hardly contain myself! ‘Scuse me please, I eat hot soup 12 months out of the year; but the cooler weather does justify me! Nothing really unusual about this one, but it totally worked for td and me! Next time around the block I may add a can of shoepeg corn for a tad of added texture. Smiling all the way to the table! Enjoy.

4 cups chicken broth
1 medium sweet onion, chopped
3 cups potatoes, peeled and diced (appx. 3 medium white potatoes)
3 cans creamed corn
8 slices precooked bacon, heated and diced
1/8 t salt
1/4 t black pepper
Chopped cilantro for garnish

Add 1 cup broth to soup pot.
Add onion and cook over medium high until tender, about 4 minutes.
Add remaining broth, and potatoes.
Cover and bring to a boil.
Reduce heat and simmer 15 minutes, until potatoes are tender.
Stir in corn, bacon, salt, and pepper, and heat through.
Garnish with cilantro.

Serves 6.

Greenville’s Beauty Bar

Posted on October 27, 2014 by Peg

These gals have got it going on. Beauty Bar Medispa has the distinction of being medically based and operates under the direction of a physician. Not your typical offerings around here! Owners Nikki Blount and Dr. Melissa Beretich are assisted by RN Selena, Aesthetician Terri, and makeup artist and spray tan specialist Hannah. I mean honestly people, you need to be racing out to this marvy place. Call 252.752.1406 ~2577 Stantonsburg Road~ Greenville!

Co-Owner Nikki Blount
©PEGhardee

Here’s the scoop…you can only receive a medical grade facial/treatment from a Medispa or physicians office. And this, gals, is exactly what you want for significantly longer lasting results that allows you to say “smack” to the effects of stress, aging, and sun damage. These fine women rejuvenate your skin to its healthiest and are having a blast in their upbeat, modern space, the only free standing Medispa in town. Just sharing the joy with ya!

Co-Owner, Dr. Melissa Beretich

I had the pleasure of experiencing a Probiotic Youthboost facial that was just perfect for me, producing instant brightening and smoothing results. They cover the gamut, offering treatments for aging skin, sensitive skin, and acne prone skin. They offer great lines of home skin care products including mybody, SkinCeuticals, Beauty Counter (the all natural toxin-free line), La Roche-Pose, and NEOcutis. And since no one wants to walk around with unwanted hair or wrinkles, Beauty Bar Medispa offers laser hair removal, Botox, and a host of other services designed to get you front and center.

Terri, Hannah, Nikki
©PEGhardee

After you get your face and neck all revitalized, you’ll want to try Beauty Bar’s Jane Iredale make up, a mineral based line with pharmaceutical grade ingredients. It nurtures your skin and renders a flawless effect. Think Photoshop, only it’s real! I’m calling this week to schedule my session with Hannah so I can find my best look! Wanna join me?

In need of a sunless tan for that party dress this weekend? They’ve got the perfect product for that with the new St. Tropez line. They’ll hook you right up with a spray tan performed by Hannah, then you can purchase the fab products to continue the glow at home. If it’s good enough for their spokesperson Kate Moss, it’s good enough for me!

Beauty Bar is hosting an all day “Gatsby Affair” on Thursday November 6th with steep discounts on all skin care items and treatments! Book ’em Danno!

And remember…You Don’t Have to Tell Your Beauty Secrets!

Blueberry BBQ Chicken

Posted on October 24, 2014 by Peg

Photo from Southern Season website.

Oh goodness! Vivian Howard of Chef & The Farmer has a scrumptious Blueberry BBQ Finishing Sauce…a unique twist on BBQ sauces. I LOVE that they claim right there on the bottle that the sauce is “great with chicken and pork and grilled veggies and cocktails and friends and weekends.” Well said! Don’t worry if you don’t live in our fab ENC; you may order it from the restaurant or Southern Season. “Take a break from traditional red sauce and go blue!” You do watch A Chef’s Life, right?

2 large organic boneless, skinless chicken breasts
2 Tbs olive oil
1/2 cup Chef & The Farmer Blueberry BBQ Sauce
1/4 t salt
1/4 t pepper

Preheat oven to 400°.
Salt and pepper both sides of chicken breasts.
Heat olive oil and BBQ sauce in skillet on medium high until sizzling.
Place chicken in skillet and reduce heat to medium.
Cook 4 minutes til browned on one side.
Turn chicken over.
Place in oven.
Bake 8 minutes.
Remove from oven and allow to rest 4 minutes.
Slice chicken on diagonal.
Drizzle with skillet juices.

Serves 4.

Vegetarian Chili

Posted on October 21, 2014 by Peg

©PEGhardee

Cook It at Home…This hot topic even made the cover of the current edition of Time Magazine. The food genius Mark Bittman shares the health and happiness advantages of cooking and eating at home. His most recent book How to Cook Everything Fast looked tempting; until I sprinted to B&N and got my eager hands on it, in all of it’s light blueness and uber thickness. I made a hasty retreat when I thumbed through it’s epic 1011 pages. I’m sure it’s worth the read, but my attention span lacks for that sort of endeavor. Oh well, it’s fun to be in the kitchen with or without the new book. This is a delectable vegetarian chili (nod to my niece Jamie!)…first time I had ever used Vegan “sausage”. My local grocer offered Gimme Lean by Lightlife but I understand that Field Roast brand products are outstanding. Scarf it up!

3 Tbs olive oil, divided
13 oz package vegan sausage
1 onion, chopped
2 green peppers, chopped
4 cloves garlic, minced
4 cups chopped tomatoes
1/2 cup dry sherry
1 t kosher salt
2 t black pepper
1 t dried ground sage
1 t dried oregano
1 t crushed red pepper
6 cups vegetable stock
3 15oz cans unsalted cannellini beans, drained and rinsed
2 15oz cans unsalted kidney beans
2 cups spinach chopped (remove stems before chopping)

Heat 2 Tbs olive oil on medium in large soup pot.
Brown “sausage” 4 minutes, breaking it apart in to small pieces.
Remove from pot and chop if necessary.
Set aside.
Add 1 Tbs olive oil to now empty pot and return to heat.
Add onion, peppers, and garlic.
Cook 4 minutes.
Add tomatoes, sherry, salt, pepper, sage, oregano, and crushed red pepper.
Bring to boil and cook 1 minute.
Stir in “sausage” and vegetable stock.

I used a collards chopper because I didn't want the bean totally mashed.

I used a collards chopper because I didn’t want the beans totally mashed.

Mash half of the beans with a potato masher.
Add mashed beans and whole beans to pot.
Bring to simmer and cook 10 minutes, stirring often.
Add spinach and simmer 5 more minutes, stirring often.
Turn heat off and leave pot on hot eye 15 minutes.

Serves 10 at a mere 200 calories per serving, and a nice 9 grams of protein.

Tweaked from Cooking Light, March 2014.

The Don likes his chili in a spud. If you do this, drain the juice…or…flood the plate!

Gotta Love an Ice Bar

Posted on October 17, 2014 by Peg

Happy F.R.I.D.A.Y! I know you remember how much I ~~adore, love~~ am obsessed with an Ice Bar, right? My most recent adventure was at Frost in Boston, celebrating Gray’s birthday. At a chilly 21°F, 30 minutes was about the right amount of wrong for us.

Acting all childlike, we then traipsed across to the Rose Kennedy Greenway, and hopped on the Carousel for a ride on the artfully handmade animals. Prezza was the next stop for a divine Italian dinner. There’s no substitute for experience, and that night we enjoyed more than our fair share. Then…back to the real world!

I LOVE a photo in a mirror...This comes as BO surprise to my family!!

I LOVE a photo in a mirror…This comes as NO surprise to my family!!

Black Bean and Vegetable Soup

Posted on October 14, 2014 by Peg

Hello delicious! I’ve embarked on a quest to get just a tad healthier as my big sixtieth is staring me squarely in the face. So I’ve been hoarding vegetarian cooking journals as of late. Tried this over the weekend and it was a smashing hit with both td and me. Most of you know that I adore soups of almost any variety, so I love finding new ones to stir around! Added bonus…it’s luxury on a budget. Nice earthy aroma and taste too. It may be a secret, but I’m sharing it!

3 stalks celery, chopped
3 carrots, chopped
1 onion, chopped
3 Tbs olive oil
1 t dried oregano
1 t dried cumin
1/2 t red pepper flakes
1/2 t celery seeds
3 cloves minced garlic
15 oz can black beans, drained and rinsed
1 bay leaf
20 oz diced tomatoes

Heat olive oil over medium high in soup pot.
Add celery, carrots, and onion.
Cook 5 minutes, turning heat to medium low after first minute.
Add oregano, cumin, red pepper flakes, celery seeds, and garlic.
Cook 1 minute, stirring.
Add black beans, bay leaf, and tomatoes.
Add 4 cups water.
Bring to full simmer.
Turn heat to low and cook 45 minutes, stirring every few minutes.

Thank you Melissa d’Arabian for including this in the October issue of Food Network Magazine.

Get Your Gourd On!

Posted on October 10, 2014 by Peg

It’s F.R.I.D.A.Y. Get your gourd on good people. Just in case you aren’t in the Halloween spirit yet…these petite gourds, pumpkins, and silly Halloween decorations are available at your local grocery and farmers market. Fall is upon us and Trick or Treat Day is a short three weeks away. Get out there this weekend and “do it up right!”And take a look at these creepy little Halloween creatures I spotted a couple of weeks back at Aldena Frye’s in Aberdeen with my sweet friend Leslie. Let’s get in the spirit like they do in the Georgetown neighborhood of DC and have some ghoulish fun! It’s scary out there…Be safe; have fun; trick and treat! Post to the Script: I’ll be back atcha next week with some yummy fall recipes, soups included! Have a fun weekend.

Asparagus Gratin

Posted on October 9, 2014 by Peg

Having a dinner party this weekend? Or dinner for two? Or dinner for you! This classic is spot on!

2 lbs asparagus
2 1/2 cups water
1/4 t salt
2 Tbs butter
2 Tbs all purpose flour
1/2 cup shredded Monterey Jack cheese
3/4 cup grated Parmesan cheese

Adjust oven rack 8” from broiler.
Preheat oven to broil.
Trim 1 1/2 inches from stems and reserve.
Bring water to boil in skillet.
Add asparagus ends and salt.
Cook covered 5 minutes.
Using slotted spoon, remove asparagus ends and discard.
Add asparagus spears to asparagus water.
Cover skillet and cook asparagus until almost tender, 3 to 4 minutes.
Transfer asparagus to baking dish lined with paper towels.
Reserve 1 cup asparagus water; discard remainder.
Melt butter in now empty skillet over medium heat.
Add flour and cook, stirring constantly, until golden, about 1 minute.
Whisk in reserved 1 cup asparagus water and bring to a boil.
Reduce heat to medium low and simmer until thickened, 3 to 5 minutes.
Remove from heat; whisk in Monterey Jack and 1/2 cup Parmesan.
Season with salt and pepper.
Cover and let stand 5 minutes.
Remove paper towels from baking dish.
Drizzle sauce over center of asparagus.
Sprinkle remaining Parmesan cheese on top.
Broil until cheese is golden and asparagus is tender, 6 to 8 minutes.

Serves 8.

Thank you Sarah Gabriel, Cook’s Illustrated, Best-Ever Recipes.

Goat Cheese Butter

Posted on October 7, 2014 by Peg

Assembled treasure; this is it! Simple and loaded with deliciousness; fab on every little thing you can imagine!!

“Butter vs Margarine?
I trust cows over scientists.”
Unattributed.

There are endless ways to use this yummy butter. Knock yourself out!

2 sticks of butter, softened to room temperature.
4 oz of goat cheese, softened to room temperature.
Mix the two together by hand until well combined.

Place 2 small sheets of wax paper on counter.
Separate into 2 equal portions by hand.
Shape into 2 log rolls.
Place the 2 rolls onto paper.
Sprinkle with black pepper.
Wrap wax paper around log, then place in a Ziploc.
Refrigerate or freeze.
Slice as needed.

NOT a great pic…sorry!

Toss into soup, dot on a chicken breast or burger, use on baked potato and rice, asparagus, green beans. Basically, add jazz to ANYTHING with this amazingly simple concoction. Yep…continuing to keep you fresh and slightly gourmet!!
Keeps 2 months in freezer.

Nut-Crusted Chicken Breasts

Posted on October 1, 2014 by Peg

Go ahead and flip for this. It totally works for me, and then some! Plus the prep scoots on along faster than it reads, always a bonus. A perfect midweek dinner, or fine enough to share with friends for a celebratory weekend evening while sipping a little fine wine!

Panko and nuts browning

2 breasts sliced for coating and cooking

4 boneless, skinless chicken breasts
1 cup peanuts, chopped
4 Tbs butter
1 cup panko
Zest of 1 lime
1 t chipotle chile powder
1/2 t ground cumin
1/2 t ground coriander
1 t dried cilantro
3 large eggs
2 t Dijon mustard

Preheat oven to 350°.
Place baking rack in rimmed baking pan.
Slice each breast on diagonal into 3 or 4 pieces.
Pat dry with paper towel.
Prick thickest part of each slice several times with fork.
Sprinkle with salt.

Pulse peanuts in food processor about 15 times.
Melt butter in skillet over medium low heat.
Add panko and nuts.
Cook, stirring often, 10 minutes, until golden brown.
Transfer panko mixture to shallow dish.
Stir in lime zest, chili powder, cumin, coriander, and cilantro.
Lightly beat eggs and mustard together in separate bowl.

Dip each piece in egg mixture.
Coat with panko mixture, pressing gently to adhere.
Place chicken pieces on wire rack.
Bake 20 minutes.
Remove from oven and let rest 5 minutes.
Garnish with lime wedge.

Please alert your friends that this contains nuts.
Not everyone can tolerate nuts.

Thank you Andrew Janjigian, Cook’s Illustrated, Best-Ever Recipes. I only tweaked a couple of steps to make it more “Hardee Friendly!”

Serves 8 easily.

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