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Recipes
ROASTED BEETS AND PEARL ONIONS WITH PISTACHIO VINAIGRETTE
By Peggie
Toss together beets, oil, pepper and salt; spread on parchment paper–lined rimmed baking sheet
- Pistachio Vinaigrette:
- 18 kg red beets peeled and cut in 1-inch (2.5 cm) thick wedges
- 2 tablespoons olive oil
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 pkg pearl onion peeled
- 1 shallots minced
- 1/4 cup lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon granulated sugar
- 1/4 teaspoon pepper
- pinch salt
- 1/3 cup olive oil
- 1/2 cup fresh parsley leaves finely chopped
- 1/4 cup unsalted shelled pistachio finely chopped
Spaghetti Squash Enchilada Boats
By Peggie
1. Preheat the oven to 400°F
- 2 medium spaghetti squash, about 2- 2 1/2 lbs each
- 1 tbsp veg oil, plus a little extra to rub on the squash
- 1 cup diced onion
- 2 large garlic cloves, minced
- 1 tbsp Old El Paso™ taco seasoning mix
- 2 tbsp tomato paste
- 1 can (14 oz) Old El Paso™ enchilada sauce red
- 1 1/2 cups shredded leftover roast chicken
- 1 can (4 oz) Old El Paso™ Pickled Jalapeño Slices, diced
- 1/2 cup red bell pepper, finely diced
- 1/2 cup frozen corn, thawed
- 1/2 cup black beans, rinsed and drained
- 3/4 cup shredded cheddar mixed w/Monterey Jack or favorite melting cheese
Jamaican Rice and Peas
By Peggie
The chile is cooked whole with the rice and is there just for a bit of flavor
- 2 Tbsp vegetable oil
- 1/2 yellow onion, chopped
- 4 garlic cloves, chopped
- 2 cups long-grain rice
- 1 teaspoon salt
- 1 teaspoon grated fresh ginger
- 1 cup water
- 1 cup chicken stock (or vegetable stock for vegetarian option)
- 2 cups coconut milk
- 1 15-ounce can kidney beans, rinsed and drained
- 1 whole Scotch bonnet chile (can substitute a whole habanero)
- Lime (optional)
KOREAN GROUND BEEF AND RICE BOWLS
By Peggie
Korean Ground Beef and Rice Bowls are so incredibly easy to make and will become a family favorite! This makes the
- 1 pound lean ground beef (90% lean)
- 3 garlic cloves, minced
- ¼ cup packed brown sugar
- ¼ cup reduced-sodium soy sauce
- 2 teaspoons sesame oil
- ¼ teaspoon ground ginger
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon pepper
- 2 cups hot cooked white or brown rice
- sliced green onions and sesame seeds for garnish
The Rhubarbellini
By Peggie
To make cocktail, fill a Champagne coupe one-quarter full with rhubarb purée
- Make a rhubarb purée by chopping1 lb (455 g) rhubarb into 1-inch (2.5-cm) pieces and adding them to a saucepan with
- ¾ cup (175 mL) caster sugar and
- 4 tbsp (60 mL) water or freshly squeezed orange juice.
- Heat to a simmer, cover pot and cook for 10 minutes.
- Purée rhubarb in a blender or with an immersion blender.
- Strain through a fine sieve, if desired.
- Allow to cool then chill in the fridge.
spinach artichoke stuffed chicken
By Peggie
spinach artichoke stuffed chicken breasts is a delicious way to turn a creamy dip into an incredible dinner! with t
- CHICKEN:
- 4 boneless , skinless chicken breasts (2 pounds | 1 kg)
- 2 tablespoons Italian seasoning
- 1 teaspoon mild paprika (optional)
- salt and pepper to season
- SPINACH ARTICHOKE DIP:
- 4 oz | 120 g frozen spinach , thawed
- 8 oz | 250 g block cream cheese (light or reduced fat), at room temp
- 6 oz | 170 g bottled or canned artichoke hearts in brine , finely chopped*
- 1/2 cup shredded mozzarella cheese
- 1/4 cup finely grated parmesan cheese
- 1 tablespoon minced garlic
- Salt to taste
- OPTIONAL CREAM SAUCE:
- Remaining spinach / artichoke dip
- 1 cup milk (skim, 2% or full fat)
Creamy Coconut Dream
By Peggie
In a food processor, pulse the Oreo cookies until they are fine crumbs
- 36 Golden Oreo Cookies
- 6 Tbsp Salted butter, melted
- 1 8oz Cream Cheese, softened
- 1/4 CUP Granulated sugar
- 2 Tbsp Cold milk
- 12 oz Cool Whip, divided
- 2 3.4 oz pkgs Coconut Cream instant pudding
- 3 &1/4 CUPS Whole milk
- 1 CUP Sweetened coconut flakes, toasted
Shepherds Pie *
By Peggie
Heat over to 350 Brown veggies & meat in frypan with pam, add spices
- 1/2 lb ground beef
- 1/2 c chopped onions
- 1/3 c chopped carrots
- 1/3 c chopped celery
- 1 can condensed mushroom soup
- 1 can corn niblets, drained
- 1 can mushrooms, drained
- 2 cups cooked rice
- grated parmesan cheese
- grated cheddar cheese and spices to taste
Coffee Buttercream Frosting
By Peggie
Our fluffy, four-ingredient frosting is super easy and just the right topping for your cakes, cupcakes and brownies
- 1/4 cup Maxwell House Café, Instant Coffee Beverage Mix, any flavor
- 3 Tbsp. hot milk
- 1/2 cup (1 stick) butter, softened
- 4 cups icing sugar
Buffalo Hummus
By Peggie
Preheat oven to 400℉/205℃
- Crispy Chickpeas
- 1 can Wholesome Pantry garbanzo beans, drained and rinsed
- 1 tablespoon olive oil
- 1/8 teaspoon cayenne
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Blue cheese sauce
- 1 cup sour cream
- 2 tablespoons milk
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley
- 1/2 cup crumbled blue cheese
- Buffalo hummus
- 2 cans Wholesome Pantry garbanzo beans, drained and rinsed
- 3 tablespoons olive oil
- 3 tablespoons water
- 1 clove garlic, peeled
- 3 tablespoons lemon juice
- 1/4 cup tahini
- 4 tablespoons hot sauce
- 1/2 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Toppings
- Chopped chives
- Chopped parsley
- Olive oil