Champagne Grapes and Cheese

Posted on September 6, 2013 by Peg

Since my Friday post today was a personal one to honor my older daughter’s b’day weekend, I thought I’d give you a bit extra for your weekend! TD (the don.38 years and counting.for new readers) and I went out after work Wednesday afternoon and got ourselves a new little pocket size Nikon Coolpix for an upcoming trip. Naturally, I am taking my trusty Canon with all of the additional (heavy) lenses and flash filters; but I coveted a trusty pocketbook camera to record the evening shenanigans without all the drama of the FLASHY big threat! We came home and celebrated with this nice little treat. There’s little finer than the loveliness of a champagne grape (not always an easy find..especially here in ENC..try Fresh Market!) Paired with simple cheese, it becomes just the perfect hors d’oeuvre. We just went ahead and called it dinner. Go out and treat yourself. It’d be the perfect Saturday nite stay home, watch DVR, cocktail evening. Just thinking! Happy Weekend!

Broccoli Cheese Soup

Posted on September 3, 2013 by Peg

Schiyzendoozle. I offer a low fat version to the typically waist band stretching, belly over-filling version of broccoli cheese soup. Granted, it’s not quite as thick; but hey it slides down the throat with total deliciousness and ease, at a mere 200 calories per serving rather than 450! I’d say that’s totally worth it. 15 minutes prep and cook. What could be better? Give that a whirl over your taste-buds! PtotheS…It rained all day here in G’Vegas, and that screamed soup to me!

2 cups unsalted, low fat chicken broth
3 cups broccoli florets, roughly chopped
1 medium sweet onion, diced
3/8 t salt
1/4 t pepper
2 garlic cloves, minced
1 1/2 cups fat free Half and Half
6 oz shredded Chedder/Pepper Jack blend cheese, divided

In soup pot, combine broth, broccoli, onion, salt, pepper, and garlic.
Bring to boil.
Reduce heat and simmer 10 minutes.
Pour soup into blender.
Puree until smooth, approximately 30 seconds.
Return to soup pot.
Add Half and Half and 3/4 of cheese.
Stir well.
Divide among 4 bowls.
Top with remaining shredded cheese.

Chicken Club Salad

Posted on August 29, 2013 by Peg

This is how the simple cook rolls for an easy weeknight supper. I adapted this refreshing salad from my darling friend Katie Lee‘s The Comfort Table, 2008. I think I adore her so because she’s down to earth and honestly grew up in the kitchen. AND the fact that she and a sweet young friend of mine (knock knock Teryn Elizabeth) look so much alike. They are both natural beauties! Dance with this one.

Breast meat from 4 cooked chicken breasts
6 slices pre cooked smoked bacon
1 ripe avocado
3 Tbs fresh lemon juice
1/4 cup diced sweet onion
1/2 cup fat free mayonnaise
2 Tbs Dijon mustard
2 Tbs chopped fresh cilantro
1/2 t black pepper
1 head of Bibb lettuce
2 tomatoes, cut into wedges

Chop chicken into cubes.

Heat bacon in microware according to directions.
Drain on paper towels.
When cooled, crumble into small pieces.

Dice the avocado.
In small bowl, combine diced avocado with lemon juice.
*Lemon juice keeps avocado from browning.
Set aside.

Combine mayonnaise, mustard, cilantro, and pepper.
Stir until combined.
Add onion and chicken and toss.
Gently add avocado.

To serve:
Line plates with Bibb lettuce.
Top with the chicken mixture.
Garnish with tomato wedges.

Serves 6 to 8.

Skillet Succotash

Posted on August 27, 2013 by Peg

No more old school trash! This is grown up stuff! Sorry Sylvester, no “sufferin’ succotash” here ole cat. Gray and Liam were here for 72 fast and fun hours this past weekend and we stopped by Briley’s Produce Stand to gather the goods for Saturday evening’s dinner. The fresh sweet white corn and lima beans are still in season. Hurry, it’s almost September. Gray made this yummy creation. Can you smell it yet?!

3 Tbs butter
1 sweet onion, cut into 1/2 inch pieces
2 zucchinis cut into 1/2 inch cubes
1 red pepper, cut into 1/2 inch pieces
1 yellow pepper, cut into 1/2 inch pieces
1 1/2 cups lima beans
1 1/2 cups corn
1 Tbs fresh oregano, chopped
1/8 t kosher salt
1/4 t ground black pepper

Melt butter in large skillet over medium-high heat.
Add onion.
Cook 4 minutes.
Add lima beans and corn.
Cook stirring constantly 5 minutes.
Add zucchini and peppers.
Cook 3 minutes, stirring often.
Stir in oregano, salt and pepper.
Turn heat off and cover skillet with lid.
Allow to rest 5 minutes.

Serves 8.

Cubano

Posted on August 26, 2013 by Peg

It’s M.O.N.D.A.Y. Get your cocktail on! My children had a sweet friend, Burke who established a Monday evening cocktail group. Just for the hell of it. Just to begin the week properly. So, today I give you yet another delicious cocktail, The Cubano. Friday found TD (the don for new readers!) and me swooping up Gray and Liam at RDU and making the baby visiting rounds in “Dash” (affectionate name for Winston-Salem). The last stop was Single Brothers, the Yelle’s favorite watering hole from their lives there, prior to the Boston move. There we met up with two other babies/toddlers and their parents, where we shared a table and libations. The new seasonal drink menu had just been established and I enjoyed this Cubano. Remember, I love champagne! So, here you have it!

1 1/2 oz 10 Cane Rum
1 oz simple syrup
4 mint leaves
1 oz fresh squeezed lime juice
Splash of champagne

Muddle mint and syrup in cocktail shaker.
Fill with ice cubes.
Add lime juice and rum.
Shake vigorously.
Strain into stemmed glass.
Top off with champagne.

Mini Quiche

Posted on August 23, 2013 by Peg

I’m preparing for the busy weekend that is here. YIKES! Have a crowd arriving and I’m going to be better than just plain “ready”! This is a simple marvelous breakfast/brunch/nutritious snack to have on hand. And children think it’s wonderful. What beats that? Game Day!

1/2 lb ground sausage
8 eggs
2 cups grated mozzarella cheese
2 Tbs butter
1/4 cup chopped green pepper
1/4 cup chopped red pepper

Brown sausage in skillet on medium high, stirring often.
Drain grease off sausage, and transfer sausage to paper towels to blot.
Melt butter in small skillet.
Sauté peppers 2 minutes, until tender.
Drain excess butter.

Preheat oven to 350°.

Beat eggs in large mixing bowl.
Add sausage, cheese, and peppers; and stir to combine.
Grease a muffin tin with cooking spray.
Fill 10 cups with mixture.
*If there are empty cups in the muffin tray, fill them half way up with water to balance cooking.
Cook 20 minutes, or until done.

*Author’s Note: If you use low fat turkey sausage, you are looking at a mere 140 calories each.

*These freeze well.
To serve after frozen, thaw 1 hour at room temperature.
Then microwave for 45 seconds.
Let rest for 1 minute.
Microwave another 45 seconds.

*If you are going to serve them the next day for breakfast, do not freeze. You may simply place them in a plastic bag and pop them in the microwave the next morning for 45 seconds. Test for warmth by inserting a knife into the center and then touch the knife for heat. If necessary zap another 10 to 15 seconds.

Summer Vegetable Salad

Posted on August 21, 2013 by Peg

Gotta love the vibrancy here!

©PEGhardee

1 cup fresh Lima beans
Zest of 1 lime
Juice of 1 lime
1/4 cup olive oil
1scallion, thinly sliced
1 jalapeño, seeded and thinly sliced
1small shallot, thinly sliced
1/8 t sea salt
2 ears fresh corn kernels
2 nectarines, cut into thin wedges
1 avocado, cubed
1 orange bell pepper, finely julienned
1 pint cherry tomatoes, halved
1/2 bunch fresh cilantro, chopped

Cook Lima beans in salted boiling water 10 minutes, until tender.
Drain and rinse under cold water.
In large bowl, whisk together lime zest, lime juice, olive oil, scallion, jalapeño, and shallot.
Sprinkle with salt.
Gently fold in Lima beans, corn, nectarine, avocado, bell pepper, and tomatoes.
Refrigerate 2 hours.
Fold in cilantro.
Serve cold or room temperature.

Food and Wine, August 2013.

Mango Chutney

Posted on August 20, 2013 by Peg

Ingredients just pored in pot, totally uncooked.

Ingredients just poured in pot, totally uncooked at this point.

Put this one in your Trapper Keeper. Mangos (may also be spelled mangoes) have been grown in India for an amazing four thousand years. Right?! Mangos were introduced to the tropics of Florida in 1863, with the first successful variety commercially grown being the “Haden”. Other popular Florida mangos are the Tommy Atkins, Keitt, and Kent. Their peak seasons are mid June to late August, making this a perfect time to can Mango Chutney to blast you through the winter and spring. Uhhh, I think I’ve also just completed my non-shopping Christmas shopping with all of this canning I’ve been up to (don’t end a sentence with a preposition!). Yes Ma’am. Go for it. Enjoy it with pork, chicken, potato salad and so forth!

Here ya go! Task Complete.

10 mangos, peeled and cubed
2 small onions, chopped
2 cups golden raisins
4 Tbs ginger paste (in refrigerated produce section)
2 garlic cloves, minced
2 t mustard seeds
1/2 t red pepper flakes
5 cups sugar
2 1/2 cups distilled white vinegar

Combine sugar and vinegar in large pot.
Bring to a boil, stirring until sugar dissolves.
Add remaining ingredients.
Bring to boil, and then simmer, uncovered, stirring every 5 minutes approximately 45 minutes, until thickened and syrupy.
Pour in to clean, prepared mason jars, leaving 1/2 inch head space.
Close jars with lid and lightly placed rim.
Process in boiling water 15 minutes.

Makes 11 to 12 half pint jars.

Do NOT double this. Make additional separate batches if desired.

The French 75

Posted on August 17, 2013 by Peg

It is S.A.T.U.R.D.A.Y! Get your cocktail on! I enjoyed this a couple of weeks ago with The Yelles at the lively Oak Long Bar at the Fairmont Hotel, Boston. I inquired about the seemingly odd name and quickly received an education of its history from our brainiac bartender. The cocktail pays homage to two powerful French icons – guns and champagne. The French 75mm field gun was a powerful weapon in WWI and the American soldiers were impressed with its power in battle. Adding a bit of muscle to solo champagne, the soldiers mixed in Brandy. Thirst Quenched. The cocktail evolved further when the American soldiers returned to the USofA and aptly named it to honor the allies. And now I present The French 75!

2 oz Brandy
1/4 cup fresh lemon juice
3 Tbs simple syrup
2/3 cup chilled champagne

Pour Brandy, lemon juice, and simple syrup in to cocktail shaker.
Fill with ice cubes.
Shake vigorously.
Strain into 2 champagne flutes.
Top with champagne.
Garnish with lemon or orange peel.

Shrimp, Corn and Watermelon

Posted on August 15, 2013 by Peg

This is a pure orchestra of flavors and textures combining to make amazing, crisp music in your mouth. Makes me want to run hug this darling fellow, right now. Thanks Lou, who cut this out of the WSJ’s Slow Food Fast section of her paper for me.

1 lb large shrimp, cleaned
3 1/2 Tbs olive oil, divided
2 t minced garlic
4 Tbs chopped fresh basil, divided
1/8 t salt
1/4 t pepper
Kernels from 4 ears fresh sweet corn
1 1/2 Tbs white balsamic vinegar
3 cups cubed watermelon
Small Brie wheel, cut in wedges, rind removed

In small bowl, toss shrimp with 2 Tbs olive oil, garlic, and 2 Tbs chopped basil.
Season with salt and pepper.
Set aside to marinate.
Cook corn in boiling water 6 to 8 minutes, until tender.
Drain and place corn in bowl of cold iced water for 1 minute to cool.
Dry corn with towel and remove kernels with sharp knife.
In medium bowl, toss together corn, remaining oil, remaining basil, and vinegar.
Add watermelon and toss gently.
Heat skillet over medium high heat.
Add shrimp mixture and cook 2 minutes per side, stirring often.
Remove from heat.

To plate:
Spoon corn and watermelon mixture on to plate.
Top with a few shrimp.
Place a wedge of Brie on the side.
Drizzle shrimp and Brie with a bit of sauce from skillet.

Serves 4.

From Chef Joseph Lenn, “The Barn” at Blackberry Farm.

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