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.

Summer House Guests…or…Brunch Made Easy

Posted on July 6, 2016 by Peg

I’M BACK…I always knew I would come around again; I just didn’t know exactly when…Guess What? It’s NOW! And I’m mightily armed with Beatrice (my knee of a year) and Margaret (my newly renovated hand, of a few months), and stronger than ever. As a selfish reminder, here’s the proof in the pudding…well, actually, it’s in the bacon!

I’m here to make your kitchen time simpler, and improve your outcomes people. Join the ride. It’s a blast!

Rise and Dine! Summertime is glorious for hosting action packed weekends. With the agenda tightly planned, who needs to waste time in the kitchen? Cook ahead and the rest is Easy Peasy (I think that’s what I said as my daughter approached the OR to deliver twins…bad phrase choice then…) but, I PROMISE this truly is easy peasy folks!

Maple Glazed Sausages

Package 6.4 oz fully cooked sausage (patties or links)
1 cup maple syrup
1/2 cup packed brown sugar
1 t ground cinnamon

In large skillet, brown sausage.

In small bowl, combine syrup, brown sugar, and cinnamon.
Pour over sausages.
Bring to a boil.
Reduce heat, and simmer, uncovered, until sausages are glazed.

Drain on wire rack.

Make the day prior to guests’ arrival. Just zap in the trusty microwave the morning of…Sit back, smile, and accept the accolades…You deserve it.

Independence Day Weekend Frolic!

Posted on July 2, 2016 by Peg

Be Calm. Eat. Drink. Carry On.

Dancing Off the Wall People! Bidding you a Happy Celebratory Weekend. Last evening, The Don and I began our weekend in the Finest of Style! We delightedly were guests at a swelegant dinner party…think: Bogue Sound, grandest host(s), finest home and art ever, totally glam dinner tables, perfect roses, beautiful guests…

and thank you for allowing me to elaborate…

The five course dinner progressed over three hours of convivial, diverse, and “self evident” conversation. Consider this; a minimum of 6 china patterns, 4 crystal patterns swooped up from travels around the globe, impeccable linens and white glove service. Don’t sweat it for me; I was in love with the entire envelope of activity. There was magic dancing around in every detail. The second course was lobster, paired with hand cut chips…impeccable. I’m going to BEG for the recipe, but in the interim, if you have lobster on hand for the Fourth…her ’tis my take on lobster salad – A couple of years back we were with our family at the Cape for a few marvelous days with incredible seafood markets… so, td and I mixed this up for dinner while the youngsters and grands were driving in from Boston. In case you don’t have last night’s recipe, I’m hooking you up here with this:

(a pic of salad, sans roll, extra avocado and an extra claw to boot!)

Meat from 2 boiled lobsters, chopped in large pieces
5 slices cooked bacon, chopped
4 leaves Boston Bibb lettuce
1 avocado, cut in chunks
2 tomatoes, cut in chunks
1/2 cup mayonnaise
4 stalks celery, finely chopped
1 Tbs celery leaves, chopped
2 Tbs chopped fresh basil
1 Tbs chopped fresh chives
2 Tbs fresh lemon juice
2 Tbs butter
4 long split rolls

Combine mayo, celery, celery leaves, basil, chives, and lemon juice in large bowl.
Add in lobster, bacon, avocado, and tomatoes.
Toss gently.
Melt butter in sauce pan over medium heat.
Split rolls and toast inside part in butter about 2 minutes.
Place lettuce leaf inside roll.
Top with lobster mixture.

Now for all of you who went out boating today…I hope that your spines realigned! Nod to the Carteret County Weekend Crew!

PS…this is a HUGE PS BTW! I am officially relaunching this blog next week as PegHardee.com. I hope that you will rejoin me, or join me for the first time around, beginning NOW! I promise; it’ll be a visual scrapbook. Welcome.

Baked Brie and Strawberries

Posted on July 1, 2015 by Peg

Just when you thought you were clueless regarding a cool new appetizer for this celebratory Fourth of July weekend, I’ve come out of hiding to save you from dull and boring. It’s always a good time for berries and Brie and this is easy peasy with just 3 store bought ingredients (assuming everyone has honey and oil in their pantry!). Go ahead; be fabulous. Enjoy this wonderful holiday; and as always, be safe out there!

24 Wonton Wrappers (3” x 3”)
1 to 2 Tbs canola oil
24 small to medium strawberries, hulled and quartered
2 Tbs honey
6 oz Brie (double cream if possible)

Preheat oven to 375°.

Place half of berries in small bowl.
Add honey, stir to combine, and set aside.
Cut Brie (leaving rind on) into generous 1/2″ pieces.

Coat 2 mini muffin tins with cooking spray.
Lightly brush both sides of the wonton wrappers with canola oil.
Gently press each wrapper into a section of the muffin tin so that it forms a cup.
The corners will stick out a bit.
Bake until lightly browned and almost cooked through, approximately 7 minutes.
Remove from oven.

Place 2 honey coated strawberry pieces in bottom of each wonton cup.
Place Brie piece on top of each berry cup.
Return to oven and bake 2 to 3 minutes, until cheese is gooey and wonton cup is browned, approximately 2 to 3 minutes.
Remove from oven and cool on wire rack 5 minutes.
Remove from muffin tins; place on serving platter.
Top with 1 or 2 strawberry pieces.
May sprinkle with cracked black pepper if desired.

Makes 24.

NOTE: The original version of this recipe is by Chef Mary Payne Moran. I changed the pastry cup (she called for puff pastry, but I like the crispness of the wonton wrapper). She also topped hers with pistachios. While a lovely touch, I have a dear friend allergic to nuts, and I have learned never to serve nuts when entertaining. If I use them at all I always offer them on the side. No need to go to the hospital tonight good people!!

Strawberry Crumble

Posted on May 15, 2015 by Peg

A word from the kitchen…As guaranteed…here tis the berry best thing you’ll pop in your mouth this weekend. Get your self out to a strawberry field, or just to your local grocery. It is prime berry season and here’s the scoop on a singularly delicious little dessert.

Berries…Sliced, Sugared, and Juiced.

6 cups fresh strawberries, rinsed, dried, hulled, and quartered
1 1/4 cups granulated sugar, divided
2 t lemon juice
1 cup all purpose flour
1/2 cup light brown sugar, lightly packed
1/2 t kosher salt
1 cup quick cooking (not instant) oatmeal
1 1/2 sticks cold cutter, diced
Vanilla ice cream, for serving

Crumble Mixture…Crumbled, Mixed, and Ready to Top the Berries.

Preheat oven to 350°.
Place berries in baking dish.
Sprinkle with 3/4 cup sugar and the lemon.
Toss to combine.

In bowl of electric mixer (fitted with paddle attachment) combine flour, remaining 1/2 cup sugar, brown sugar, salt, and oatmeal.
Add diced butter to mixing bowl.
Mix on low speed until mixture is in crumbles.
Sprinkle topping over berries, covering berries completely.
Bake uncovered 1 hour, until topping is golden brown, and fruit is bubbling.

Out of the Oven, Waiting to be Consumed.

Topped with Ice Cream, Yummy!

A Fantastic Celebrity and Thai Evening!

Posted on May 6, 2015 by Peg

Brenton and I donned our finest frocks and jewels a few days ago. We were fortunate enough to be guests of Schuyler at the White House Correspondents Cocktail Party, (she’s obviously the most amazing Advertising Sales gal with the Wall Street Journal) . Thank you darling friend for a wonderful evening. It all began with champagne and marvy cheese at Schuyler’s gorgeous condo with a few lucky friends, also attending, due to her graciousness. We walked into the gala on the famed red carpet and were ~~star struck~~ thrilled from the get go, to see so many political and Hollywood celebs.

Life, Liberty, and the Pursuit of Fabulousness and Deliciousness! After we had our fun hobnobbing with the elite we ventured to the newly opened Mango Tree in the striking CityCentreDC. where we ordered a LOT of their offerings to sample. It was all amazingly presented. If you live in the area…get yourself there asap! We had green curry chicken; but I’ll share my red curry chicken recipe, compliments of our chef in Istanbul. We also had their vege spring rolls (the lightest and best ever) and their wonderful tom kha gai (Thai Chicken Soup). I have attempted this recipe twice since I returned home. I think I have it now…altho not nearly as wonderful as Chef Richard Sandoval’s version…I mean he’s rather great, right?!

Pre Red Chili Sauce- perfectly fine served like this if you like a mild soup.

Breast meat of 1 roasted chicken, sliced as thinly as possible
2 cans coconut milk
3 cans reduced-sodium chicken broth
12 quarter-size slices fresh ginger
2 stalks fresh lemongrass, cut into 1 inch pieces
2 Tbs fresh lime juice
2 Tbs fish sauce
2 1 t sugar
2 t Thai chili paste
1 Tb chili oil
1/2 cup fresh cilantro, chopped

With Thai Chili Sauce, stirred into Soup…Spicy!

In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass.
Bring to boil over high heat.
Add lime juice, fish sauce, sugar, and chili paste, and chicken pieces.
Reduce heat and simmer 5 minutes.
Discard lemongrass.
Garnish servings with basil and cilantro.
Place in bowl.
Drizzle with chili oil.
Garnish with cilantro

250 calories for 1 1/2 cup serving

Bionic Beatrice and Peg…Full Throttle

Posted on March 25, 2015 by Peg

I know, I KNOW! It’s been a l.o.n.g time. Believe me, I promise, I know! Bionic Beatrice needed a LOT of care to get to this point. But I now believe she has brought me back to a life of (almost) normalcy and activity, AND back to the blog. She’s been hanging out in my body for 11 weeks now, and we are both comfortable in our newly unified bones, and have creatively come to the kitchen together (a quiet whoop whoop is appreciated!). the don, and I eat soup for dinner twelve months out of the year; so Beatrice and I concocted this beautiful option, and now present…

This version includes spinach added at the last minute of cooking; but that is NOT a good idea if you are going to freeze the leftovers…so I have deleted that from the recipe. Also…I had no Parmesan on hand, so there is no garnish…OOPS! ALSO, I served this version over rice…an option.

Tuscan White Bean Soup:

2 Tbs olive oil, divided
1 pound spicy ground sausage
1 sweet onion, chopped
4 carrots, sliced
6 celery stalks, sliced
6 cups low sodium chicken broth
5 garlic cloves, chopped
4 fresh thyme sprigs
1 bay leaf
1/2 t kosher salt
1 t fresh ground black pepper
2 15 oz cans cannellini beans, drained and rinsed
2 Tbs unsalted tomato paste
2 Tbs fresh lemon juice
1/4 cup shaved Parmesan cheese, for garnish

Brown sausage in 1 Tbs olive oil in soup pot.
Drain onto paper towel, and set aside.
Return now empty pot to stove.
Add remaining Tbs olive oil.
Add onion, carrots, and celery.
Cook over medium heat 4 to 5 minutes until vegetables are tender.
Add broth, garlic, thyme, bay leaf, salt, and pepper.
Cook over medium high heat 4 minutes.
Remove thyme springs and bay leaf.
Stir in sausage, beans, tomato paste, and lemon juice.
Cook over medium heat 5 minutes.
Serves 8.

Top with shaved cheese after pouring into soup bowls.

Adapted from Cooking Light Magazine, March 2015.

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