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Recipes
Grilled Stuffed Portobello Mushroom Caps
By Peggie
Serve this warm appetizer dish during BBQ season, or anytime you feel like grilling
- 4 large portobello mushrooms (1 lb./450 g), stems and gills removed
- 2 tsp. olive oil
- 1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
- 2 Tbsp. Kraft 100% Parmesan Shredded Cheese
- 3 Tbsp. milk
- 1/2 cup grape tomatoes, quartered
- 1 green onion, thinly sliced
Margarita Jello Shots
By Peggie
Cut the limes in half. Scoop out the insides
- 12 whole limes
- 1 cup limeade
- 2 envelopes plain gelatin
- 3/4 cup tequila
- 2 tbsp triple sec
- 1 tbsp sweetened lime juice
- 1 tbsp kosher salt
INSIDE SCOOP
By Peggie
You’ve never tasted a root beer float this good
- Garnish:
- Yellow Chartreuse
- 2 oz Jägermeister, chilled
- 4 oz Root beer
- 1 scoop Vanilla ice cream
- 3 dashes Devil’s Larder Root Beer Bitters
- ADD TO SHOPPING LIST
- Oil from an orange twist
- Glass: Rocks
CASHEW CHICKEN
By Peggie
An amazing slow cooker meal that is way better than takeout! The chicken is breaded to perfection and the sauce is
- 2 lbs boneless skinless chicken breasts (About 4 pieces)
- 3 Tablespoons Cornstach
- 1/2 tsp black pepper
- 1 Tbsp canola oil
- 1/2 cup low sodium soy sauce
- 4 Tbsp rice wine vinegar
- 4 Tablespoons ketchup
- 2 Tablespoons sweet chili sauce
- 2 Tbsp brown sugar
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1/4 tsp red pepper flakes
- 1 cup cashews
Chicken Quesadillas
By Peggie
Combine juice from the lime with the orange juice, honey, olive oil, cumin, coriander, garlic, hot sauce, salt, and...
- 4-5 Chicken Breasts
- 1 Lime
- 3/4 Cup Orange Juice
- 2 Tbs Extra Virgin Olive Oil
- 2 Tbs Honey
- 1 Tbs Cumin
- 1 Tsp Ground Coriander
- 2 Garlic Cloves, diced
- 1 Tsp Hot Sauce
- Tsp Kosher Salt
- Tsp Fresh Ground Black Pepper
- 1 Cup Salsa (preferably fresh)
- 1 Cup Grated Cheddar Cheese
- Whole Wheat Tortillas
- 1/2 Cup of Sour Cream
Tomato, Cucumber, Basil Salad
By Peggie
Peel and chop the cucumber
- 1 medium cucumber
- 1 cup grape or cherrie tomatoes
- 2 ounces low-fat part-skim milk mozzarella cheese, diced
- 1/4 cup chopped fresh basil
- 1/2 teaspoon of extra virgin olive oil
- Balsamic vinegar, to taste
- Ground black pepper to taste
VEGAN PIZZA
By Peggie
Simple vegan pizza recipe that is thin and perfectly crispy, delicious with any toppings and better than restaurant...
- For the Vegan Pizza Dough:
- 2 cups (250g) All Purpose Flour
- 1 and 1/2 tsp Salt
- 1 tsp Instant Yeast
- 3/4 cup (180ml) Warm Water
- For the Pizza Sauce:
- 1 cup (260g) Tomato Paste
- 2 Tbsp Olive Oil
- 2 tsp Dried Oregano
- 1/4 tsp Salt
- 1/4 tsp Ground Black Pepper
- Pizza Toppings:
- Vegan Ricotta Cheese
- Fresh Basil or Baby Spinach Leaves
- Dried basil
- Ground Black Pepper
Paloma
By Peggie
Rub the lime around the rim of a highball glass and salt it
- 1/4 of a fresh lime
- Kosher or sea salt
- 1 1/2 oz tequila
- 1 oz Simple Syrup*
- 4 oz grapefruit juice
- Soda water
- Lime wedge
- Simple Syrup
- 2 cups sugar
- 1 cup water
- 1 . Bring the water to a boil.
- 2 . Pour sugar into the boiling water, stirring constantly, and dissolve completely.
- 3 . Cool and store in an air-tight container in the fridge for up to two weeks.
Cajun Chicken Alfredo Penne
By Peggie
Heat oil in a large pot over high heat
- 3 Tbsp. olive oil
- 3 cloves garlic, chopped
- 1 cup cooked sausage, sliced
- 2 chicken breasts, thinly sliced
- 1 Tbsp. Cajun seasoning
- 2 cups heavy cream
- 4 cups cooked penne
- 1 cup Parmesan
- 1/4 cup parsley
Coconut Sugar Gingersnaps
By Peggie
In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, salt and cloves until well blended
- 2 cups (192g) whole-wheat pastry flour
- 2 1/4 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 6 tablespoons (90g) coconut oil, at room temperature
- 1/2 cup (96g), plus 1 tablespoon, coconut sugar, divided
- 1/2 cup (118ml) molasses
- 1 large egg
- 2 teaspoons vanilla extract