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Recipes
Miso Sweet Potatoes
By Chez_Alexander
Inspired by melting potatoes, we gave the same treatment to sweet potatoes
- 1½ tablespoons butter, melted
- 2 teaspoons white miso
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- 3 medium sweet potatoes (1½ pounds total), sliced into 1-inch-thick rounds
- 1 tablespoon pure maple syrup
- 1 tablespoon cider vinegar
- 1 teaspoon chopped fresh rosemary
Smoky Red Lentil Stew
By Chez_Alexander
!. In a large pot or deep braiser, heat the olive oil over medium heat
- 3 3 3 tablespoons olive oil
- 2 2 2 large carrots, small dice
- 1 1 1 medium yellow onion, small dice
- 2 2 2 stalks celery, small dice
- 3 3 3 cloves of garlic, minced
- 1 1 1 tablespoon balsamic vinegar
- 2 2 2 tablespoons smoked paprika
- 1/4 1/4 1/4 teaspoon ground cumin
- 1/4 1/4 1/4 teaspoon cayenne pepper
- 1 1/4 1 1/4 1/4 cups red lentils, rinsed
- 4 4 4 cups vegetable stock
- to salt & ground black pepper, to taste
- Greek-style yogurt, chopped herbs (cilantro or parsley), and fresh lemon juice for serving
Baked Mac & Cheese
By Chez_Alexander
A crunchy, cheesy crust over a creamy center
- 10 ounce uncooked large elbow macaroni
- 1/2 cup canola mayonnaise
- 1 tablespoon all-purpose flour
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 large egg
- 1 (12-ounce) can evaporated milk
- 6 ounces colby-Jack cheese, shredded (about 1 1/2 cups)
- Cooking spray
- 1 1/2 tablespoons canola oil
- 1 tablespoon melted butter
- 2/3 cup panko breadcrumbs
- 1 tablespoon minced fresh parsley
Mixed Greens with Goat Cheese and Toasted Walnuts
By Chez_Alexander
Whisk vinegar and 1 oz goat cheese in large bowl until smooth
- 1 1/2 TBS tarragon vinegar
- 4 oz goat cheese, crumbled, divided (1 oz / 3 oz)
- 4 TBS olive oil
- 2 TBS water
- 2 TBS chopped fresh tarragon
- 6 cups mixed greens (such as frisee, arugula, and spinach)
- 4 oz toasted walnuts
Crispy Bean Burritos
By Chez_Alexander
1. Preheat oven to 400 degrees F
- 1 TBS canola oil
- 1/2 cup thinly sliced green onions (4)
- 1/2 jalapeno pepper, seeded, minced
- 3 cloves garlic, minced
- 1 can (15 oz) pinto beans, rinsed and drained
- 1 cup corn
- 1 cup cooked white rice
- 3 ounces Cotija or queso fresco cheese, crumbled, or Monterey Jack cheese, shredded
- 12 sheets frozen phyllo dough (14x9-inch rectangles), thawed
- Butter-flavor nonstick cooking spray
Potato-Corn Chowder
By Chez_Alexander
From the River Ranch Lodge, Lake Tahoe, CA
- 3 ears fresh corn, shucked
- 2 quarts water
- 1 lb red potatoes, cut into 1/2" cubes (~2.25 cups)
- 1 medium onion, chopped
- 1 large carrot, halved lengthwise, then sliced 1/4" thick
- 1 TBS olive oil
- 1 red bell pepper, chopped
- 2 thyme sprigs
- 2 Turkish bay leaves or 1 California Bay leaf
- 3 cups heavy cream
- 3 scallions, finely chopped
- White pepper and cayenne pepper to taste
- Chopped fresh cilantro for garnish
Roasted Pears with Almonds, Cranberries, and White Chocolate
By Chez_Alexander
1. Mix sugar, cinnamon, nutmeg, and cloves in a small bowl
- 3/4 cup brown sugar, firmly packed
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp ground cloves
- 4 firm, ripe pears, such as Bosc or Anjou, halved and cored
- 1/4 cup butter, melted
- 1/3 cup heavy cream
- 4 oz white baking chocolate, coarsely chopped
- 1/2 cup sliced almonds, toasted
- 1/2 cup dried cranberries, coarsely chopped
Mascarpone French Toast with Blackberry Syrup
By Chez_Alexander
1. Whisk egg, milk, sugar, cinnamon, and 1/2 tsp
- 1 large egg
- 1/2 cup milk
- 1/4 cup sugar
- 2 teaspoons cinnamon
- 1 1/2 teaspoons vanilla extract, divided
- 1 1/2 cups cold mascarpone cheese
- 2 tablespoons blackberry liqueur
- 8 thick (3/4 in.) slices of day-old wide French bread, such as bâtard
- 1/4 cup maple syrup
- 2 1/2 cups blackberries
- 2 tablespoons butter
Potato Gratin
By Chez_Alexander
1. Preheat oven to 375F. 2
- 1 garlic clove, peeled and halved
- 1 TBS butter, softened
- 2 1/2 cups whole milk
- 2 TBS minced shallots
- 1/4 tsp Kosher salt
- 1/4 tsp black pepper
- Dash of grated whole nutmeg
- 2 lbs Yukon Gold potatoes, peeled and cut into 1/8-inch thick slices
- 1/2 cup (2 oz) shredded Gruyere cheese
- 1/4 cup (1 oz) grated fresh Parmigiano-Reggiano cheese
Chicken Gloria
By Chez_Alexander
1. Preheat oven to 350°F 2
- 3 (8 oz) skinless boneless chicken breasts, cut in half lengthwise
- 1/3 cup flour
- 3 TBS vegetable oil
- 2 TBS butter
- 8 oz fresh mushrooms, sliced
- 1/2 cup sherry
- 1 can condensed cream of mushroom soup
- 1/2 cup milk
- 6 slices Muenster cheese (1 oz each)
- 3 TBS chopped fresh parsley for garnish
- Kosher salt and pepper to taste