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Recipes
10-MINUTE PORTOBELLO PIZZAS
By Peggie
Preheat oven to broil / grill settings on high heat
- 6 portobello mushroom caps, stems removed, washed and dried with a paper towel
- 2 tablespoons extra virgin olive oil
- 2 teaspoons minced garlic
- 6 teaspoons Italian seasoning (or a dried oregano and basil leaf blend), divided
- 3/4 cup pizza sauce (garlic and herb)
- 1 1/2 cups reduced-fat shredded mozzarella cheese (or a pizza cheese blend)*
- 30 miniature-sized pepperonis**
- 6 cherry or grape tomatoes, sliced thinly
- Salt and pepper, to taste
Shrimp on the Barbie
By Peggie
Season the shrimp on both sides with salt and pepper
- 680 to 908 g (1 1/2 to 2 lbs) jumbo shrimp, peeled and deveined
- course salt (kosher or sea) and freshly ground black pepper
- 1 bunch fresh basil leaves
- 170 g (6 oz) very thinly sliced prociutto, cut lenghtwize into 1 1/2 inch wide strips
- wooden toothpicks or small bamboo skewers
- 15 to 30 ml (1 to 2 tbsp) extra virgin olive oil
- 125 ml (1/2 cup) Pernod, absinthe or other anise-flavoured aperitif
- Lemon wedges, for serving
Baked Chicken Penne
By Peggie
Bring the water to a boil in a 6- or 8-quart pot
- 1 pound dried penne pasta
- 4 quarts water
- 1/4 cup plus 1 teaspoon salt
- 28 ounces diced tomatoes
- 1 1/2 cup diced cooked chicken meat
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 12 ounces mozzarella cheese, grated
- 1 cup half and half or light cream
- 2 tablespoons minced garlic
- 1/2 teaspoon chili-pepper flakes
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons bread crumbs, fresh or store-bought
THE BEST CHICKEN PARMESAN2
By Peggie
Cut chicken in half horizontally
- 2 boneless skinless chicken breasts (1 pound)
- 1/4 cup all purpose flour
- 1 egg
- 3/4 cup panko breadcrumbs
- 1/2 cup parmesan cheese, grated
- 2 tablespoons extra virgin olive oil
- 1 cup tomato sauce
- 1/2 cup mozzarella cheese, shredded
- basil for serving, if desired
Vegan Chocolate Chip Cookies
By Peggie
Preheat oven to 350°F (180°C)
- 1/2 cup sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon salt
- 1/2 cup coconut oil
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 4 oz vegan semi-sweet chocolate, chunks
- 4 oz vegan dark chocolate, chunks
Salami and Cream Cheese Roll Ups
By Peggie
Lay out a large piece of plastic wrap on the work surface
- 1 pound cream cheese, room temperature
- 1/2 -3/4 pounds salami sliced thin (thinner is better as it rolls easier)
- 1/2 green pepper, thinly sliced
Woo Woo
By Peggie
Build all ingredients in a highball glass filled with ice
- 3/4 oz vodka
- 3/4 oz peach schnapps
- 3 oz cranberry juice
- (another version said 1 oz vodka, 1/2 oz peach Schnapps, & 2 oz cranberry juice)
Seven-Layer Dip Cups
By Peggie
1. Preheat oven to 350ºF/180ºC
- 6 flour tortillas
- 1 14-ounce can refried beans
- 1 bag Mexican blend cheese
- 1 cup guacamole
- 1 cup salsa
- 3/4 cup sour cream
- 1/2 cup green onions, chopped
- 1 tomato, finely diced
30 Minute Skillet Chicken Caprese - all cycles
By Peggie
Preheat oven to 400 degrees F
- 1 1/2 tsp herbes de provence
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/8 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 chicken breasts (boneless, skinless)
- 2 Tbsp olive oil
- 3 thick slices low-fat mozzarella cheese
- 1 cup cherry tomatoes
- 1/4 cup basil leaves, chiffonade
- 2 Tbsp balsamic vinegar
TUNA STUFFED AVOCADO
By Peggie
Scoop out some of the avocado from the pitted area to widen the "bowl" area
- 1 avocado, halved and pitted
- 1 (4.5 oz) cans tuna, drained
- 1/4 cup diced red bell pepper
- 1 tablespoons minced jalapeno
- 1/4 cup cilantro leaves, roughly chopped
- 1 tablespoon lime juice
- salt and pepper (to taste)