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Recipes
Coconut-Marinated Jerk Chicken
By Peggie
n a bowl, whisk all marinade ingredients together
- 3/4 cup coconut water
- 1/2 cup orange juice
- 3 cloves garlic, minced
- 2 tablespoons fresh thyme, leaves stripped from stems and chopped
- 1 tablespoon minced fresh ginger
- 1 lime, zested and juiced
- 1 1/2 teaspoons ground allspice
- Pinch crushed red pepper or 1 hot pepper, minced
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon olive oil
- Sea salt and fresh ground black pepper
- 2 cups fresh tropical fruit (such as pineapple, mango or papaya), diced
Mexican Style Grilled Corn
By Peggie
In a small bowl, combine the mayonnaise, lime juice, chili powder, paprika and 1/4 tsp of salt, and give it a good ...
- 1/2 c mayonaise
- 3 tsp fresh lime juice
- 1 1/2 tsp chili poder
- 1/2 tsp smoked paprika
- kosher salt
- 8 large ears of corn
- 1/4 cup butter, melted
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh cilantro
Blooming Quesadilla Ring
By Peggie
Preheat oven to 375˚F (190˚C)
- 2 cups chicken, cooked and shredded
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 jalapeño, chopped
- 1 cup taco sauce
- 20 taco-size tortilla
- 3 cups shredded cheddar cheese
- 3 cups shredded monterey jack cheese
Lise’s Olive thingy! (Olive tapenade with goat cheese crostini)
By Peggie
I used fresh baguette (it’s easier) or you can make crostini with a little olive oil and rub with fresh garlic!
- I use:
- 1 jar sliced green olives (no pimentos)
- 1 jar kalamata olives (I remove the pit all by myself)
- 1/2 About 1/2 cup roasted red pepper (I use jarred)
- 2 cloves FRESH not jarred garlic (more or less depends what you like)
- 1 about 1 tbsp Italian seasoning
- I used my pampered chef chopper to chop it all up, add all together and stir it up!
- In a separate bowl:
- 2 pkg goat cheese (THE SMALL LOGS OR 1 of the larger ones)
- 1 pkg cream cheese
- 1 or more FRESH garlic cloves (depending what you like)
- 1 tbsp Italian seasoning
- Can easily cut this in 1/2 half!
Mini Tofu Pot Pies
By Peggie
Cut tofu in bite size cubes then marinate in veggie broth & soya sauce
- Biscuits:
- tofu
- 3/4 cup veggie broth
- 1/4 cup soya sauce
- olive oil
- onions
- potatoes
- celery
- carrots
- mushrooms
- salt & pepper to taste
- 3/4 tsp poultry seasoning
- 2 tbsp whole wheat flour
- 1 1/4 cup veggie broth
- 1 tbsp corn starch mixed with 1 tbsp water
- 3/4 cup peas
- 2 cups flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 1 tbsp salt
- 6 tbsp vegan butter
- 1 cup unsweetened almond milk
Rachelle's Chili
By Peggie
Heat a large stock pot over medium-high heat
- 2 2 5% pounds ground beef I used leaner beef with 5% fat
- 1 1 1 pound bulk Italian sausage mild, casings removed
- 1/2 1/2 1/2 pound bacon
- 2 2 oz) cans 2 (15 oz) cans kidney beans, drained
- 1 1 oz) can 1 (15 oz) can pinto beans, drained
- 1 1 oz) can 1 (15 oz) can black beans, drained
- 2 2 oz) cans 2 (28 oz) cans diced tomatoes with juice
- 1 1 oz) can 1 (6 oz) can tomato paste
- 1 1 1 large yellow onion chopped
- 1 1 1 red bell pepper seeded and chopped
- 2 2 2 cups beef stock see Notes
- 3 3 3 tablespoons chili powder
- 1 1 to tablespoon Worcestershire sauce make sure to find gluten-free if necessary, or leave it out
- 1 1 1 tablespoon minced garlic
- 1 1 1 tablespoon dried oregano
- 2 2 2 teaspoons ground cumin
- 1 1 1 teaspoon dried basil
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon ground black pepper
- 1 1 1 teaspoon paprika
Chicken Potpie Recipe
By Peggie
Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover
- 2 cups diced peeled potatoes
- 1-3/4 cups sliced carrots
- 1 cup butter, cubed
- 2/3 cup chopped onion
- 1 cup all-purpose flour
- 1-3/4 teaspoons salt
- 1 teaspoon dried thyme
- 3/4 teaspoon pepper
- 3 cups chicken broth
- 1-1/2 cups milk
- 4 cups cubed cooked chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 2 packages (14.1 ounces each) refrigerated pie pastry
TORTILLA CHIP CHICKEN
By Peggie
Put about half of the bag of chips into the food processor and blend
- FOR THE SAUCE:
- 4 boneless, skinless chicken breasts
- One 12-ounce bag tortilla chips
- 4 ounces Pepper Jack cheese, shredded
- 1 C mayonnaise
- 1/2 T garlic powder
- 1/2 T cumin
- 1/2 T chili powder
- 2 teaspoons lime juice
- 1 C mayo
- 1/2 C buttermilk
- 1 C sour cream
- 1 packet Ranch dip mix
- 1 T garlic powder
- 1 T onion powder
- 1-3 T diced jalapeno slices (from a jar)
- 1 teaspoon lime juice
- 2 avocados
TOFU AND WALNUT VEGAN TACO MEAT (GLUTEN-FREE)
By Peggie
Chewy and ‘meaty’ vegan taco meat! High in protein, versatile and crazy delicious, this tofu and walnut taco me
- 2 cups (200g) Walnuts
- 16oz (450g) Extra Firm Tofu
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp Cumin
- 1/2 tsp Smoked Paprika
- 1 tsp Oregano
- 1/4 tsp Cayenne Pepper
- 1 Tbsp Nutritional Yeast
- 1 Tbsp Olive Oil
- 2 Tbsp Dark Soy Sauce*
- 1 Tbsp Maple Syrup
- 2 Tbsp Tomato Paste
Strawberry Crumb Bars
By Peggie
Preheat the oven to 300F degrees
- For the Base
- 1/2 cup unsalted butter, softened to room temperature
- 1/4 cup granulated sugar
- 1 cup all-purpose flour
- 2 teaspoons cornstarch
- 1/4 teaspoon salt, to taste
- For the Strawberry Layer
- 2 cups chopped strawberries, cored (measure 2 cups after chopping the strawberries, you'll likely need 1 to 1.5 lbs)
- 1 tablespoon granulated sugar
- 2 teaspoons cornstarch
- 2 teaspoons orange zest (optional)
- For the Streusel Topping
- 1/4 cup unsalted butter, melted
- 3/4 cup all-purpose flour
- 1/3 cup packed brown sugar, light or dark (I used light)
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt