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Recipes
Strawberry Fool
By Chez_Alexander
Puree the chopped strawberries and sugar in a food processor or blender until smooth, about 1 minute
- 1 cup strawberries, stemmed and chopped
- 1 tablespoon sugar
- 2 cups lightly sweetened whipped cream
- 1 cup crushed butter cookies, for topping
- Sliced strawberries, for topping
Chicken with Lemon Garlic Cream Sauce
By Chez_Alexander
1. Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness
- 4 boneless skinless chicken breasts (or thighs)
- salt and pepper
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- 1/2 teaspoon red pepper flakes (or more to taste)
- 1 tablespoon olive oil
- 1/3 cup finely diced shallots (or red onions)
- 2 tablespoons salted butter
- 1/4 cup heavy cream
- 2 tablespoons chopped parsley or basil
Cheesy Squash Casserole
By Chez_Alexander
1. Preheat oven to 350F. 2
- 6 cups diced yellow squash (and/or zucchini, if desired)
- 2 TBS canola oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 TBS butter
- 1/2 cup sour cream
- Kosher salt and pepper to taste
- 4 oz grated cheddar cheese
- 1 cup crushed butter crackers, e.g., Ritz (about 24 crackers)
Satsuma Cloud Tart
By Chez_Alexander
CRUST: 1. Combine flour, sugar, and salt in a food processor; process until blended
- CRUST:
- 1 1/2 cups flour
- 1 1/2 TBS sugar
- 1/8 tsp salt
- 6 TBS butter, cut into small pieces
- 5 TBS ice water
- FILLING:
- 1/2 cup sugar
- 3 large egg yolks
- 1/4 cup flour
- 3 TBS Satsuma orange rind
- 6 TBS Satsuma orange juice
- 2 TBS lemon juice
- 1 TBS butter, melted
- MERINGUE:
- 3 large egg whites
- 1/2 cup sugar
- 1/2 tsp vanilla extract
Sanibel Sunrise
By Chez_Alexander
Fill a tall glass with ice
- 3/4 oz vodka
- 3/4 oz light rum
- 3/4 oz triple sec
- Cranberry juice
- Lemon-lime soda (e.g., 7-Up or Sprite)
- Lime wedge
Bittersweet Orange Butter
By Chez_Alexander
1. Rub all sides of sugar cubes on oranges to transfer orange oils to cubes; cubes should be bright orange
- 8 TBS butter, softened at room temperature
- 18 sugar cubes
- 4 oranges
- 1/4 cup Cointreau or other orange liquor
- Zest of 1 orange
Braised Fingerling Potatoes with Rosemary & Thyme
By Chez_Alexander
A stovetop sauté and an oven braise give the spuds a bronzed exterior and creamy interior
- 1 tablespoon olive oil
- 2 teaspoons unsalted butter
- 1/2 cup thinly sliced white onion
- 1 pound fingerling potatoes, halved lengthwise
- 1/2 cup unsalted chicken stock
- 3 rosemary sprigs
- 2 thyme sprigs
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped thyme
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Thai Noodle-Steak Salad
By Chez_Alexander
Directions Heat a grill to medium high
- 1/2 8 -ounce package rice vermicelli noodles
- 1/4 cup lime juice (from about 3 limes)
- 2 tablespoons sugar
- 2 teaspoons sambal oelek (Asian chile sauce)
- 1 teaspoon fish sauce
- 1 English cucumber, halved lengthwise and thinly sliced
- 1 red onion, thinly sliced
- 4 cups cubed watermelon
- Kosher salt and freshly ground pepper
- 1 1/2 pounds skirt steak, cut into 4 pieces
- Vegetable oil, for brushing
- 1/2 cup fresh cilantro
Shrimp and Potato Salad
By Chez_Alexander
1. Place sliced onion in a strainer and rinse under cold water for 20 seconds; drain
- 1 small red onion (4 oz), thinly sliced into rings
- 5 TBS red wine vinegar
- 1 3/4 lb unpeeled russet potatoes
- 1/4 cup dry white wine
- 1 lb large shrimp, cooked, peeled, and deveined, cut into 1/2" pieces
- 3 plum tomatoes, quartered lengthwise, then crosswise (optional)
- 5 TBS olive oil
- 6 fresh basil leaves, thinly sliced
- Kosher salt and pepper to taste
Orecchiette Pasta With Peas, Shrimp, & Buttermilk-Herb Dressing
By Chez_Alexander
Creamy and herby. Great for a picnic or a potluck!
- 9 oz uncooked orecchiette pasta
- 1 cup shelled green peas
- 1/2 medium shrimp, peeled and deveined
- 1 cup thinly sliced radishes
- 1/3 cup mayonnaise (full fat)
- 1/4 cup buttermilk
- 3 TBS fresh chives, minced
- 1 TBS fresh dill, chopped
- 1/2 tsp salt
- 1/2 tsp grated lemon rind
- 1 TBS fresh lemon juice
- 1/4 tsp pepper
- 1/8 tsp ground red pepper
- 2 cloves garlic, minced