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Recipes
ONE PAN TOMATO BASIL CHICKEN & RICE
By Peggie
Crispy chicken bakes over a bed of tomato basil rice in this One Pan Tomato Basil Chicken & Rice
- 6 chicken thighs, skin on, bone in
- 1 tablespoon olive oil
- 4 cloves garlic, chopped
- 1 onion, diced
- 1 red bell pepper / capsicum, deseeded and chopped
- 1/2 cup sun dried tomato strips in oil, chopped (optional: adds flavour)
- 2 cups uncooked long grain rice, rinsed
- 2 x 14 ounce (400g) tins crushed tomatoes
- 2 1/2 cups chicken broth (or chicken stock)
- 1-2 teaspoons salt (adjust to your taste)
- 1/2 teaspoon pepper, (adjust to your taste)
- 2 teaspoons dried basil
- 1/3 cup fresh basil leaves, chopped
- extra chopped fresh basil (to serve)
BLACK MANHATTAN
By Peggie
Stir all the ingredients in a mixing tin with ice until cold
- 2 oz bourbon (Buffalo Trace, Bulleit 10-year-old) or rye whiskey
- 1 oz Averna
- 1 –2 dashes Angostura bitters
- Garnish: Branded cherry
- Glass: Cocktail
Bread RecipesBacon Jalapeño Popper Cheesy Bread
By Peggie
Preheat oven 350 degrees Spray 9x5 inch loaf pan with non-stick spray In a large bowl combine cream cheese, jalapen...
- 8-10 slices bacon, after cooked and chopped you'll need 2 cups
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoon granulated sugar
- 8 ounces cream cheese, softened
- 1/4 cup diced jalapeno, this will be about 1 large jalapeno, I diced seeds as well
- 2 cups mild cheddar cheese
- 12 ounce buttermilk
- 1 tablespoon vegetable oil
COCONUT MACAROONS
By Peggie
Preheat the oven to 350 F degrees
- 5 1/4 cups coconut flakes
- 1 (14 ounce) sweetened condensed milk
- 2/3 cup all purpose flour
- 2 tsp vanilla extract
- melted chocolate (optional for dipping)
HAWAIIAN BBQ TOFU BOWLS
By Peggie
Drain the tofu. Wrap in several paper towels; place in the sink
- Optional topping:
- 1 14 1 14 1 14 ounce package extra firm tofu
- 1 14 1 14 1 14 ounce package extra firm tofu
- 1 14 1 14 1 14 ounce package extra firm tofu
- 2/3 2/3 2/3 cup uncooked quinoa
- 2/3 2/3 2/3 cup uncooked quinoa
- 2/3 2/3 2/3 cup uncooked quinoa
- 1/2 1/2 1/2 cup barbecue sauce, plus more for topping
- 1/2 1/2 1/2 cup barbecue sauce, plus more for topping
- 1/2 1/2 1/2 cup barbecue sauce, plus more for topping
- Oil for cooking
- Oil for cooking
- Oil for cooking
- bell peppers, thinly sliced
- bell peppers, thinly sliced
- bell peppers, thinly sliced
- zucchini, thinly sliced
- zucchini, thinly sliced
- zucchini, thinly sliced
- 1/2 1/2 1/2 red onion, thinly sliced
- 1/2 1/2 1/2 red onion, thinly sliced
- 1/2 1/2 1/2 red onion, thinly sliced
- 1/2 1/2 1/2 pineapple, cored and sliced
- 1/2 1/2 1/2 pineapple, cored and sliced
- 1/2 1/2 1/2 pineapple, cored and sliced
- Optional topping:
- Optional topping:
- coconut flakes, cilantro, avocado
- coconut flakes, cilantro, avocado
- coconut flakes, cilantro, avocado
Pad Thai Zucchini Noodle + Quinoa Salad
By Peggie
This pad thai zucchini noodle and quinoa salad is a lightened up version of a takeout staple
- for the sauce:
- 1 1 1 medium zucchini
- 1 1 1 cup shredded cabbage
- 1 1 1 cup sliced red bell pepper
- 2 2 2 scallions thinly sliced
- 1/4 1/4 1/4 cup chopped cilantro
- 1/2 1/2 1/2 cup cooked quinoa
- 1/4 1/4 1/4 cup dry roasted peanuts
- 2 2 2 tablespoons creamy peanut butter or almond butter
- 2 of 2 limes
- 2 2 2 teaspoons gluten-free tamari
- 1 1 1 teaspoon sriracha sauce or asian hot sauce of choice
- 1/2 1/2 1/2 teaspoon ground ginger
- to as needed to thin the sauce
Coconut Whipped Cream
By Peggie
Put the coconut milk can in the refrigerator for at least 24 hours to chill
- Optional Ingredients:
- Coconut Whipped Cream Ingredients
- 2 cans of full-fat organic coconut milk
- 1/8 tsp of vanilla extract
- 5-10 drops of liquid stevia
- 1/2 tsp of cinnamon
- 3 tbsps of raw honey or another alternative natural sweetener
Hamburger Gravy
By Peggie
Heat skillet over medium-high heat and begin to cook ground beef
- 2 cups milk
- 1lb ground beef
- ½ cup chopped onion
- 2 tablespoons steak sauce
- 3 tablespoons flour
- 1 tablespoon beef flavor bouillon
Eggs Benedict
By Peggie
To poach the eggs: Use and egg poacher or bring a saucepan of water to a boil
- Hollandaise:
- 1 egg yolk
- 1 tbsp lemon juice
- pinch of cayenne pepper
- 3 tbsp margarine, melted
- 2 egg whites
- pinch of cream of tartar
- To make hollandaise: In the container of electric blender, combine egg yolk, lemon juice, and cayenne pepper. Process on high for 5 seconds. Lower the speed to medium, remove the insert in blender lid
- Eggs and Muffins:
- 4 egg whites
- 2 tsp margarine
- 1/2 tsp liquid smoke
- 2 ounces sliced turkey breast
- 2 whole-wheat muffins, halved and toasted
CHICKEN BARLEY SOUP
By Peggie
Heat olive oil over medium heat in a large pot
- 1 tablespoon olive oil
- 1 large onion
- 1 clove garlic , minced
- 8 cups low sodium chicken broth (or homemade)
- 1 1/2 cups chopped carrots
- 3 stalks chopped celery , sliced
- 1 can (14.5 oz) low sodium diced tomatoes, lightly drained
- 3/4 cup pearl barley
- 2 1/2 cups cooked chicken
- 2 bay leaves
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- Fresh Herbs (optional).
- 2-3 tablespoons fresh dill
- 3 tablespoons fresh parsley