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Recipes
AVOCADO CHICKEN (GRILLED CALIFORNIA)
By Peggie
Grilled California Avocado Chicken marinates in an amazing honey garlic balsamic sauce and is grilled to perfection...
- ¾ cup balsamic vinegar
- ¼ cup honey
- 3 cloves garlic, minced
- 2 Tablespoons olive oil
- 2 teaspoons italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 boneless skinless chicken breasts
- 4 slices mozzarella cheese
- 2 avocados, diced
- 3 roma tomatoes, diced (any tomato will work)
- ¼ cup fresh chopped basil
- salt and pepper
- balsamic vinegar for drizzling (optiona
20 MINUTE BLACK BEAN SOUP
By Peggie
Add two cans of undrained black beans to a food processor and pulse until thickened
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 (14.5 ounce) can garlic fire roasted diced tomatoes
- 4 (15 ounce cans) black beans, (2 undrained and 2 drained and rinsed)
- 2 (14.5 ounce) cans low-sodium vegetable broth
- 1 (4 ounce can) diced green chilies
- 1 cup frozen corn, thawed
- 1 1/2 teaspoons cumin
- 1/2-1 teaspoon chili powder
- 1 tablespoon fresh squeezed lime juice
- fresh chopped cilantro for serving, if desired
Coquilles St.Jaques (Costco Recipe)
By Peggie
Mashed Potatoes In a saucepan of salted water, cook the potatoes until tender
- Mashed potatoes
- 2 cups (500 ml) russet potatoes, peeled and cubed
- 2 tablespoons (30 ml) butter
- 2 tablespoons (30 ml) 35% cream
- Salt and pepper
- Scallop Filling
- 2 shallots, finely chopped
- 2 tablespoons (30 ml) butter
- 2 tablespoons (30 ml) all-purpose flour, unbleached
- 1/2 cup (125 ml) milk
- 1/4 cup (60 ml) white wine
- 11 oz (300 g) medium scallops, size 15-25, drained and patted dry
- 1 cup (250 ml) grated Gruyère cheese
Homemade Fish Sticks with Spinach Dip
By Peggie
Preheat oven to 400 F Pat fish fillets with paper towel to absorb excess moisture
- 1 lb (500g) firm white fleshed fish filets, cut into sticks (cod, halibut)
- 3/4 cup flour
- 3/4 cup finely crushed cornflakes
- 1/2 tsp onion powder
- 1 tsp dried basil
- 1 tsp parsley
- 3 eggs, beaten
- salt & pepper
- spinach dip
AVOCADO HUMMUS
By Peggie
Pulse all ingredients together in a food processor until smooth
- 1 1/2 cups Chickpeas ( rinsed and drained from a can or soaked and cooked)
- 1 Avocado
- small handful fresh Cilantro
- 2 tablespoons fresh Lime Juice
- 5 tablespoons Water
- 1/2 teaspoon Salt
- 1 - 2 Garlic Cloves (optional)
- Red Pepper Flakes (optional)
Egg-in-a-Cloud
By Peggie
Preheat the oven to 450° and separate the egg whites from yolks, placing the egg whites in a mixing bowl
- Essential Kitchen Tools:
- 4 eggs
- 1/4 cup Parmesan cheese, grated
- 1/8 cup fresh (or dried) chives
- parchment paper
- baking sheet
- stand or hand mixer
Cookies ‘N’ Cream Cake
By Peggie
Heat oven to 350. Grease 9x13 pan
- 1 pkg. Pillsbury moist supreme white cake mix
- water
- oil
- eggs
- 1 cup coarsely crushed crème filled chocolate sandwich cookies
- 1 can Pillsbury creamy supreme vanilla frosting
Honey Chipotle Chicken
By Peggie
Heat oil in a large skillet over high heat
- 4 boneless skinless chicken breasts, or chicken tenderloins
- salt and pepper to taste
- olive oil
- garlic powder
- juice of 1 lime
- 2 Tbsp honey
- 2 Tbsp chipotle powder seasoning, divided (1 Tbsp for sauce & 1 Tbsp for rubbing into chicken)
Honey Mustard Baked Salmon
By Peggie
Honey Mustard Baked Salmon – moist, juicy and best baked salmon ever with honey mustard
- Marinade:
- 12 oz salmon cut into two pieces
- 2 cloves garlic
- 3 tablespoons honey
- 3 teaspoons Dijon mustard
- 2 tablespoon Japanese cooking sake optional
- Scant 1/8 teaspoon salt
- 3 dashes ground black pepper
- 1/8 teaspoon cayenne pepper
- Chopped parsley leaves for garnishing
Bahama Mama
By Peggie
enjoy
- 1 oz. (30ml) White Rum
- 1 oz. (30ml) Coconut Rum
- 1/2 oz. (15ml) Dark Rum
- 2 oz. (60ml) Orange Juice
- 2 oz. (60ml) Pineapple Juice
- Splash of Grenadine