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Recipes
Carolina Peach Tarte Tatins
By Chez_Alexander
1. Combine 1 cup + 2 TBS sugar and 1/4 cup water in heavy medium saucepan
- 1 cup sugar + 2 TBS sugar + additional for sprinkling
- 1/4 cup water
- 6 TBS butter
- 4 ripe peaches, peeled, halved, & pitted
- 1 package frozen puff pastry (17.3 oz; 2 sheets), thawed
- 1 egg yolk, beaten and blended with 1 TBS water (for glaze)
Dijon Croque Monsieur
By Chez_Alexander
1. Combine mustard and mayonnaise in a small bowl
- 1 TBS Dijon mustard
- 1 TBS mayonnaise
- 8 (1 oz) slices Italian or French bread
- 6 oz thinly sliced ham
- 4 oz shredded Gruyere cheese
- 2 eggs, beaten
- 1/4 cup milk
- Cooking spray
Apricot Glaze
By Chez_Alexander
A good sauce for pork
- 8 ounces apricot halves in juice
- 3 TBS brown sugar
- 2 TBS lemon juice
- 1 TBS Dijon mustard
- 1 tsp ginger
- Salt to taste
Green Light Smoothie
By Chez_Alexander
1. COMBINE all ingredients in order listed in Oster® Versa® Performance Blender
- 1 cup green grapes
- 1/2 cup fresh pineapple chunks
- 2 cups lightly packed spinach
- 1/2 medium ripe banana, peeled
- 1/2 Granny Smith apple, cored and sliced
- 1/2 cup ice cubes
- 1/2 cup cold water
Roasted Potatoes with Smoked Trout
By Chez_Alexander
Canned smoked trout is a pantry staple you must try; it has a very mild, almost bacon-y flavor that enriches every ...
- 12 ounces fingerling potatoes
- 1/4 cup water
- 1/4 cup thinly sliced red onion
- 1/4 cup fresh flat-leaf parsley leaves
- 1 1/2 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
- 1/2 teaspoon black pepper
- 3/8 teaspoon kosher salt
- 2 ounces smoked trout
Sticky Toffee Pudding Cake
By Chez_Alexander
A recipe from The Pantry, Seattle, WA
- 1 tsp unsalted butter, for greasing cake pans
- 10 oz pitted dates
- 1 3/4 cup hot water
- 3/4 tsp baking soda
- 1/2 vanilla bean, split and scraped
- 1 1/4 cups dark brown sugar
- 9 oz all-purpose flour
- 2 tsp baking powder
- 1/2 tsp espresso powder
- 1/4 tsp kosher salt
- 4 oz unsalted butter, room temperature
- 2 large eggs
- 1/4 cup molasses
Grilled Sirloin and Blue Cheese Salad
By Chez_Alexander
Lean sirloin steak sits atop a bed of fresh veggies for an easy weeknight main dish salad
- 2 tsp chili powder
- 3/4 tsp ground cumin
- 1/2 tsp garlic powder
- Kosher salt and black pepper
- 1 lb lean sirloin steak, trimmed
- 2 TBS white wine vinegar
- 2 tsp Dijon mustard
- 1 TBS olive oil
- 6 cups chopped lettuce
- 3/4 cup thinly sliced peeled cucumber
- 1/2 cup thinly sliced shallots
- 2 oz crumbled blue cheese
Classic Horseradish Cream Sauce
By Chez_Alexander
Prepared horseradish works well here, but try fresh horseradish root if you can find it; look in the produce aisle ...
- 1 (8-oz.) container sour cream
- 5 tablespoons packed, freshly grated horseradish root (or 5 Tbsp. prepared horseradish)
- 1 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1 tablespoon grated lemon rind plus 2 Tbsp. fresh juice (from 1 lemon)
Grilled Chicken with Sriracha Glaze
By Chez_Alexander
1. Prepare grill for indirect grilling
- 2/3 cup mango jam
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons rice vinegar
- 2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
- 1 tablespoon olive oil
- 4 bone-in chicken leg-thigh quarters, skinned
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Slow Cooker Lentil & Ham Soup
By Chez_Alexander
In a 3 1/2 quart or larger slow cooker, combine the lentils, celery, carrots, onion, garlic, and ham
- 1 1 1 cup dried lentils
- 1 1 1 cup chopped celery
- 1 1 1 cup chopped carrots
- 1 1 1 cup chopped onion
- 2 2 2 cloves garlic, minced
- 1 1/2 1 1/2 1/2 cups diced cooked ham
- 1/2 1/2 1/2 tsp dried basil
- 1/4 1/4 1/4 tsp dried thyme
- 1/2 1/2 1/2 tsp dried oregano
- 1 1 1 bay leaf
- 1/4 1/4 1/4 tsp black pepper
- 32 32 32 oz chicken broth
- 1 1 1 cup water
- 8 8 8 tsp tomato sauce