Peggie's profile page
Recipes
Vegan strawberry Ice Cream (no churn - dairy free)
By Peggie
Add the strawberries and coconut milk to your food processor
- 1 (1.3 pounds/21 ounce) bag frozen strawberries
- 1 (13.5 ounce) can full-fat coconut milk (at room temperature)
Ice Cream Cake (Even Better than Dairy Queen!)
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By Peggie
Set up your pan: Lay a sheet of parchment or wax paper on a baking sheet, and place your cold springform ring (with...
- For homemade Magic Shell sauce:
- What You Need
- Ingredients
- 2 2 2 quarts vanilla ice cream
- 2 1/2 2 1/2 1/2 cups roughly crushed chocolate cookies
- 2 2 2 cups chocolate fudge sauce
- 1 1 1 quart chocolate ice cream
- 1 1 1 quart heavy whipping cream
- 2 2 2 tablespoons powdered sugar
- 1 1 1 teaspoon vanilla extract
- Sprinkles
- Magic Shell sauce, store-bought or homemade
- Maraschino cherries
- Equipment
- Wax or parchment paper
- Baking sheet
- 9 9- 10-inch or 10-inch springform ring, chilled in the freezer overnight (see Note)
- Stand or hand mixer
- Spatula
- Large Large round cake plate or platter
- Offset spatula
- Piping bag, optional
- to use a ratio of about two parts chocolate to one part coconut oil.
SPICE RUBBED STEAKS WITH HERB BUTTER (GRILL OR PAN SEARED)
By Peggie
Place steaks on a baking sheet or in a 9x13 pan and pat dry with paper towels
- Spice Rub:
- 4-6 top sirloin steaks ( 3 lbs) 1 1/2“ thick, room temperature
- olive oil
- 1 tablespoon Vegetable oil (pan searing only)
- 4 garlic cloves, peeled, left whole (pan searing only)
- 2 teaspoons kosher salt NOT table salt
- 2 tsp. EACH garlic powder, paprika, brown sugar
- 1 tsp. EACH onion powder, coriander, cumin, oregano
- 1/2 tsp. EACH pepper, ancho chili powder
- Herb Butter
- 1 stick butter (8 tablespoons) room temperature
- 1 1/2 teaspoons lemon zest
- 1 teaspoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 1/2 tablespoons finely minced fresh parsley (may also use combo of fresh thyme oregano, chives)
Sweet and Spicy Cucumbers - C1
By Peggie
Mix all ingredients well!
- 1 1/2 lbs Cucumber
- 2 tbsp Red onion
- 2 tsp Kosher salt
- 1/4 tsp Red pepper flakes
- 3 tbsp Sugar - substitute with stevia
- 1/2 cup Rice vinegar, seasoned or regular
- Liquids
- 1/2 cup Water
Sweet Fire Chicken
By Peggie
Chop veggies, set aside. Then cut up chicken pieces
- 4 green onions, diced
- 1 red pepper, julienned
- 1 1/2 cups chopped pineapple
- 3 chicken breasts, diced
- 1 cups flour
- 2 large beaten eggs
- oil, for cooking
- 1/2 cup thai sweet chili sauce
Quinoa “Fried Rice”
By Peggie
1. In a medium pot, cook quinoa according to package instructions
- 1 cup uncooked quinoa (roughly 3 cups cooked quinoa)
- 2 tablespoons vegetable oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 8 ounces mushrooms
- 12 ounces broccoli florets
- 2 medium carrots, sliced
- 1 cup peas
- 2-3 eggs
- 4 tablespoons reduced sodium soy sauce
- 2 scallions, sliced for garnish
TROPICAL WHITE WINE SANGRIA
By Peggie
This Tropical Sangria combines sweet white wine with all things tropical! Perfect for summer - it's like a mini vac
- 1 bottle sweet white wine*
- 1 c. Malibu rum
- 6 oz. 3/4 c. or 1 small can pineapple juice
- 1/2 c. orange juice
- Fresh pineapple oranges, strawberries, and kiwi, sliced
- I use Barefoot Moscato Spritzer OR Barefoot Crisp White Spritzer depending on desired sweetness. You can also make it sweeter by using any white wine and adding simple syrup.
Pumpkin Chocolate Chip Cookies
By Peggie
Preheat oven to 375° and line two large baking sheets with parchment paper
- 2 1/4 c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. pumpkin pie spice
- 1/2 tsp. kosher salt
- 1 c. (2 sticks) unsalted butter, softened
- 3/4 c. brown sugar
- 1/2 c. granulated sugar
- 3/4 c. pumpkin purée
- 1 large egg
- 2 tsp. pure vanilla extract
- 2 c. semi-sweet chocolate chips
CREAMY GARLIC BUTTER TUSCAN SHRIMP
By Peggie
Heat a large skillet over medium-high heat
- 2 tablespoons salted butter*
- 6 cloves garlic, finely diced
- 1 pound (500 g) shrimp (or prawns) -- tails on or off
- 1 small yellow onion, diced
- 1/2 cup white wine (OPTIONAL)
- 5 oz (150 g) jarred sun dried tomato strips in oil, drained
- 1 3/4 cups half and half (or milk -- reduced fat, skim or full fat milk)* *SEE NOTES
- Salt and pepper, to taste
- 3 cups baby spinach leaves
- 2/3 cup fresh grated Parmesan cheese (do not include for dairy free option)
- 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoons of water (optional)***
- 2 teaspoons dried Italian herbs
- 1 tablespoon fresh parsley, chopped
Spinach Artichoke Penne
By Peggie
Heat oil in a large pot over medium heat
- 2 Tbsp. olive oil
- 5 oz spinach
- 1 cup artichoke hearts, drained
- 16 oz cream cheese, softened
- 1 Tbsp. garlic powder
- 1 tsp salt
- 1 tsp pepper
- 2 cups milk
- 4 cups cooked penne