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Recipes
Chicken Gyros
By Peggie
1. In a large bowl, combine marinade ingredients and stir well
- Marinade
- 2 cups Greek yogurt
- 1/4 cup lemon juice
- 3/4 cup olive oil
- 1 tablespoon kosher salt
- 1 tablespoon garlic, minced
- 1 tablespoon ground coriander
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon cinnamon
- 1 teaspoon black pepper
- 2 pounds boneless skinless chicken thighs, pounded flat
- 1/2 large yellow onion, peeled and root side removed
- 1 sturdy wooden skewer (roughly 10 inches)
- Tzatziki Sauce
- 1 large cucumber, shredded
- 2 cups Greek yogurt
- 1 tablespoon garlic, minced
- 1/4 cup lemon juice
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- Salt and pepper to taste
- 8 pitas
- Sliced onion
- Sliced tomato
4 WAY SAVOURY SWIRL BUNS
By Peggie
Preheat oven to 180°C (400°F) Butter/grease/spray with nonstick spray the bottom of a 9x13 inch baking dish
- Croque Monsieur:
- 2kg pizza dough
- 500g pizza dough
- 1 cup bechamel sauce
- Sliced ham
- 20 slices Swiss cheese
- Cheeseburger:
- 500 g pizza dough
- 750g cooked beef mince
- 1/2 cup ketchup
- 1 tsp salt
- 1 tsp pepper
- 1 onion, diced
- Sliced American Cheese
- Chicken Pesto:
- 500g pizza dough
- 4 cooked chicken breasts, shredded
- 1 cup pesto
- 1/2 cup grated parmesan
- Sliced Mozzarella
- Fajita Chicken:
- 500g pizza dough
- 1 cup sautéed mixed peppers and onions
- 4 cooked chicken breasts, shredded
- 1/2 cup tomato sauce
- 2 tbsp fajita seasoning
- 1 1/2 cups grated cheddar cheese
Molasses Ginger Cookies - Soft
By Peggie
Cream butter and sugar; add egg; mix
- 3/4 c. butter
- 1 c. light brown sugar, packed
- 1 egg
- 1/4 c. molasses
- 2 1/4 c. flour
- 2 tsp baking soda
- 1 tsp. cinnamon
- 1 tsp. ginger
- 1/2 tsp ground cloves
- granulated sugar
Pumpkin Crumb Cake Muffins
By Peggie
- 1 and 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice1
- 1/2 teaspoon salt
- 1/2 cup (120ml) canola or vegetable oil
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 cups pumpkin puree
- 2 large eggs, at room temperature
- 1/4 cup (60ml) milk, at room temperature2
- Crumb Topping
- 3/4 cup (94g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 1 teaspoon pumpkin pie spice1
- 6 Tablespoons (86g) unsalted butter, melted
- Maple Icing (optional)
- 1 and 1/2 cups (180g) confectioners' sugar
- 2 Tablespoons (30ml) pure maple syrup
- 2 Tablespoons (30ml) milk2
Carrot Fries
By Peggie
1. Preheat oven to 425°F/220°C
- 2 carrots
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
Maple Bourbon Salmon
By Peggie
Preheat oven to 400º F. In a medium bowl, combine maple syrup, bourbon, orange juice, soy sauce, garlic, cayenne, ...
- 1 pound salmon, with skin
- 2/3 cup maple syrup
- 1/3 cup bourbon
- 1/4 cup orange juice
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- 2 tablespoons olive oil
Vegan Vanilla Cake
By Peggie
Light fluffy and delicious vegan vanilla cake! Two layers of vanilla sponge, topped with a velvety vegan vanilla fr...
- For the Vanilla Cake:
- For the Vanilla Cake:
- For the Vanilla Cake:
- 1 1 3/4 and 3/4 cups (220g) All-Purpose Flour
- 1 1 3/4 and 3/4 cups (220g) All-Purpose Flour
- 1 1 3/4 and 3/4 cups (220g) All-Purpose Flour
- 1 1 1 cup (200g) Sugar
- 1 1 1 cup (200g) Sugar
- 1 1 1 cup (200g) Sugar
- 1 1 1 tsp Baking Soda
- 1 1 1 tsp Baking Soda
- 1 1 1 tsp Baking Soda
- 1/2 1/2 1/2 tsp Salt
- 1/2 1/2 1/2 tsp Salt
- 1/2 1/2 1/2 tsp Salt
- 1 1 1 cup (240ml) Soy Milk (or other non-dairy milk)
- 1 1 1 cup (240ml) Soy Milk (or other non-dairy milk)
- 1 1 1 cup (240ml) Soy Milk (or other non-dairy milk)
- 2 2 2 tsp (10ml) Vanilla Extract
- 2 2 2 tsp (10ml) Vanilla Extract
- 2 2 2 tsp (10ml) Vanilla Extract
- 1/3 1/3 1/3 cup (80ml) Olive Oil (or other vegetable oil)
- 1/3 1/3 1/3 cup (80ml) Olive Oil (or other vegetable oil)
- 1/3 1/3 1/3 cup (80ml) Olive Oil (or other vegetable oil)
- 1 1 1 Tbsp (15ml) White Vinegar (or Apple Cider Vinegar)
- 1 1 1 Tbsp (15ml) White Vinegar (or Apple Cider Vinegar)
- 1 1 1 Tbsp (15ml) White Vinegar (or Apple Cider Vinegar)
- For The Vanilla Frosting:
- For The Vanilla Frosting:
- For The Vanilla Frosting:
- 3 3 3/4 and 3/4 cups (450g) Powdered Sugar
- 3 3 3/4 and 3/4 cups (450g) Powdered Sugar
- 3 3 3/4 and 3/4 cups (450g) Powdered Sugar
- 3 3 3 Tbsp Vegan Butter
- 3 3 3 Tbsp Vegan Butter
- 3 3 3 Tbsp Vegan Butter
- 4 4 4 Tbsp Soy Milk (or other non-dairy milk)
- 4 4 4 Tbsp Soy Milk (or other non-dairy milk)
- 4 4 4 Tbsp Soy Milk (or other non-dairy milk)
- 2 2 2 tsp Vanilla Extract
- 2 2 2 tsp Vanilla Extract
- 2 2 2 tsp Vanilla Extract
- For Decoration:
- For Decoration:
- For Decoration:
- Fresh Strawberries
- Fresh Strawberries
- Fresh Strawberries
Sangria Slushie
By Peggie
Simple, fast and easy to make Red Sangria recipe!
- 1/2 cup orange juice
- 1/2 cup pomegranate juice
- 1/2 cup simple syrup
- frozen red wine (made in a tray of cubes)
- handful of blackberries
Peanut Butter & Coconut Crunchies
By Peggie
Preheat oven to 300 degrees
- 1 1/2 cups old-fasioned oats, gluten-free
- 1/4 teaspoon kosher or sea salt
- 1 cup plus 2 tablespoons (natural extra-crunchy) peanut butter
- 1 1/4 cup finely grated coconut, (plus more for rolling, about 1/4 cup)
- 1/4 cup honey, raw recommended
- 1 teaspoon pure vanilla
Margarita Fizz
By Peggie
Pour Herradura Tequila and margarita mix into a shaker with ice
- 1 oz Herradura Tequila
- 2 oz Margarita Mix
- 4 oz Korbel Sweet Cuvee sparkling wine
- Lime Wedge