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Recipes
Spring Salad with Grapes and Pistachio-Crusted Goat Cheese
By Chez_Alexander
Each grassy, creamy bite of cheese contrasts with the salty, crunchy nuts
- 1/4 cup shelled dry-roasted pistachios, finely chopped
- 4 oz goat cheese
- 1/4 cup herbed vinaigrette
- 1 package gourmet salad greens or spring lettuce mix
- 1 cup seedless red grapes, halved
- 1/4 tsp black pepper
Lemon Cream Pie
By Chez_Alexander
1. Bake piecrust according to package directions
- 1 store-bought 9" pie crust
- Cooking spray
- 1/2 cup sugar
- 1 TBS grated lemon rind, divided (2.5 tsp / .5 tsp)
- 1/4 cup fresh lemon juice
- 3 TBS cornstarch
- 1/4 tsp salt
- 2 large eggs
- 1 1/2 cups milk
- 1/4 cup (2 oz) cream cheese, softened
- 2 TBS butter, softened
- 1 1/2 cups whipped topping, thawed
Crispiest Potato Latkes
By Chez_Alexander
Top with lean corned beef, coleslaw, and creamy Russian Dressing for a delicious meshugna like that served by the n...
- 3 medium Russet potatoes, peeled, about 14-ounces of potatoes
- 1/2 small onion
- juice from 1 lemon
- 1/3 cup of half flour and half cornstarch mixture
- 1/3 cup whole milk
- 1 tablespoon beaten egg
- 1 teaspoon baking powder
- 1 tablespoon melted butter
- salt and pepper to taste
- peanut oil for frying
Tuna Noodle Casserole with Peas
By Chez_Alexander
1. Preheat broiler to low
- 6 ounces uncooked no-yolk egg noodles
- 1 TBS olive oil
- 1 TBS butter
- 1 cup finely chopped onion
- 1 cup thinly sliced celery
- 3 TBS flour
- 2 1/4 cups milk
- 1/2 cup frozen green peas, thawed
- 1 1/2 TBS chopped fresh dill
- 1 tsp finely grated lemon rind
- 1 tsp fresh lemon juice
- 1 tsp dry mustard (such as Colman's)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 (5-ounce) can solid white albacore tuna packed in water, drained and broken into chunks
- 1/4 cup panko
- 1.5 ounces Parmesan cheese, grated (about 1/3 cup)
Goat Cheese & Fresh Herb Omelet
By Chez_Alexander
The secret to this easy omelet recipe is choosing a really great goat cheese
- 4 large eggs
- 2 tablespoons milk or water
- ¼ teaspoon ground pepper
- ⅛ teaspoon salt
- ⅓ cup crumbled goat cheese
- ½ tablespoons chopped fresh parsley, plus more for garnish
- 1 teaspoon chopped fresh chives, plus more for garnish
- 1 teaspoon extra-virgin olive oil
Candied Walnut, Pear, and Leafy Green Salad
By Chez_Alexander
The sweet, crunchy nuts are great on their own - make a double batch and give some as a gift! Served in this salad,...
- 1/3 cup sugar
- 2/3 cup chopped walnuts, toasted
- Cooking spray
- Kosher salt
- 2 TBS white balsamic vinegar
- 1 1/2 tsp Dijon mustard
- 3 TBS olive oil
- 1 TBS capers, chopped
- 4 cups torn green leaf lettuce
- 4 cups chopped romaine lettuce
- 4 cups chopped raddichio
- 1 ripe red Anjou pear, thinly sliced
- Black pepper
Chilled Fresh Corn Soup With King Crab
By Chez_Alexander
This chilled soup is full of delectably sweet fresh corn and gorgeous pieces of king crab legs
- 6 oz king crab leg meat (about 1 lb of whole crab legs with shells)
- 6 cups fresh corn kernels (about 11 ears)
- 4 1/2 cups water
- 1/8 tsp ground red pepper
- 1 cup cream
- 1/4 cup fresh chives, chopped
- 1/2 tsp ground black pepper
Chicken-Quinoa Salad with Green Goddess Dressing
By Chez_Alexander
1. Process mayonnaise, chives, vinegar, anchovy paste, lemon zest, lemon juice, black pepper, 1⁄4 cup of the fres...
- 2/3 cup mayonnaise
- 1 tablespoon chopped fresh chives
- 1 teaspoon white wine vinegar
- 1/2 teaspoon anchovy paste
- 1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
- 1/4 teaspoon black pepper
- 1/2 cup loosely packed fresh parsley leaves, divided
- 1/3 cup loosely packed fresh tarragon leaves, divided
- 3/4 teaspoon kosher salt, divided
- 3/4 cup water
- 1/2 cup uncooked quinoa
- 5 cups torn butter lettuce (from 1 head)
- 3 cups pulled rotisserie chicken (from 1 chicken)
- 1/2 cup thinly sliced English cucumber (from 1 cucumber)
- 1/2 cup thinly sliced radishes (about 5 radishes)
Coconut Chicken Tenders
By Chez_Alexander
1. Preheat oven to 450F. Place a foil-lined baking sheet in oven as it preheats
- 1/3 cup flour
- 2 large egg whites, lightly beaten
- 3/4 cup panko
- 1/2 cup finely shredded unsweetened coconut
- 1 lb skinless, boneless chicken breasts, cut lengthwise into 12 (1/2" thick) strips
- Kosher salt and pepper to taste
- 3 TBS mayonnaise
- 2 tsp rice vinegar
- 2 tsp Sriracha
- 2 tsp soy sauce
Truffled Wild Mushroom Lasagna
By Chez_Alexander
1. Heat olive oil in a large Dutch oven over medium-high heat
- 1 TBS olive oil
- 2 cups thinly sliced leek
- 8 cloves garlic, thinly sliced
- Kosher salt & black pepper to taste
- 7 cups cremini mushrooms (about 1 1/2 lbs), divided (4 cups / 3 cups)
- 4 cups sliced shitake mushroom caps (about 1 lb)
- 2/3 cup Cotes du Rhone or other fruity red wine
- 1 TBS fresh thyme, chopped
- 1 TBS fresh sage, chopped
- 3 TBS white truffle oil
- 2 1/2 cups milk
- 1 bay leaf
- 2 TBS butter
- 3 1/2 TBS flour
- 1/8 tsp ground nutmeg
- 2 cups ricotta cheese
- 1/4 cup fresh parsley, chopped
- 1 TBS grated lemon rind
- Cooking spray
- 8 oz pre-cooked lasagna noodles
- 4 oz shredded mozzarella cheese
- 4 oz grated fresh Parmesan cheese