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Recipes
Pork With Lemon-Caper Sauce
By Chez_Alexander
1. Combine flour and salt in a shallow dish
- 1/3 cup flour
- 1/8 tsp salt
- 3 TBS seasoned breadcrumbs
- 3 TBS fresh Parmesan cheese, grated
- Black pepper to taste
- 1 egg white, beaten
- 4 (4 oz) boneless center-cut pork chops (~1/2" thick)
- Cooking spray
- 1 TBS olive oil
- 1/2 cup chicken stock
- 1 TBS dry white wine
- 1/4 tsp grated lemon rind
- 1 TBS fresh lemon juice
- 2 tsp capers, rinsed and drained
Chicken Breast With Pancetta Cream and Peas
By Chez_Alexander
Mascarpone cheese, pancetta, garlic, and peas combine to create a creamy, luxurious pan sauce for simply prepared c...
- 1 tablespoon olive oil
- 4 cloves garlic, thinly sliced
- 1 1/2 ounces pancetta, chopped
- 4 (4 ounce) boneless chicken breast halves
- Kosher salt
- Black pepper
- 1/2 cup dry white wine
- 1 cup chicken stock
- 2 tablespoons Mascarpone cheese
- 2 tablespoons water
- 2 teaspoons flour
- 1 cup frozen green peas, thawed
Apple Cider Crisp
By Chez_Alexander
Tart and crisp Granny Smith apples hold up best in baking and are our top choice for use in this recipe
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup chilled butter, cut into small pieces
- 7 cups sliced peeled Granny Smith apple (about 7 medium)
- 1/3 cup apple cider
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- Cooking spray
Panko-Crusted Chicken with Roasted Corn Hash & Buttermilk Dressing
By Chez_Alexander
(Serving size: 3/4 cup corn mixture, 1 chicken cutlet, and 1 TBSP dressing) (Per serving: 375 calories, 11
- 1 1/4 cups low fat buttermilk, divided
- 1/2 tsp paprika, divided
- 1/2 tsp ground red pepper, divided
- 2 (8 oz) skinless, boneless chicken breast halves, each cut in half lengthwise
- 4 ears yellow corn with husks
- 1 TBSP chopped fresh flat-leaf parsley
- 1 tsp fresh lemon juice
- 1 cup panko (japanese breadcrumbs)
- 3/8 tsp kosher salt, divided
- 3 center cut bacon slices, chopped
- 1 TBSP olive oil
- 3 thinly sliced green onions
- 2 bottled roasted red bell peppers, chopped (about 4 oz)
- 1 TBSP bottles roasted red bell pepper liquid
Avocado, Black Bean, & Corn Salad
By Chez_Alexander
1. Place all the veggies in a large bowl (except the avocado) and toss to combine
- SALAD
- 2 cans black beans, drained and rinsed
- 2-3 just-ripe avocados, seeded and cubed
- 2 cups corn, fresh or frozen (thawed)
- 2 cups cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/3 cup cilantro, rough chopped
- DRESSING
- 1/3 cup fresh lime juice, more if desired
- 3 tablespoons extra virgin olive oil
- 1 teaspoons pure maple syrup or agave, (or any sweetener)
- 2 tablespoons fresh cilantro, finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1 teaspoon sea salt, more to taste
- fresh ground pepper, to taste
Jalapeno Popper Bean Dip
By Chez_Alexander
Serve this crowd-pleaser with tortilla chips, crudités, and mini sweet peppers
- 5 jalapeños
- 1 1/2 (15-oz.) cans pinto beans, rinsed and drained
- 4 ounces cream cheese
- 1/2 cup mayonnaise
- 1 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1 garlic clove, minced
- 2/3 green onions, chopped
- Cooking spray
- 2 ounces Colby Jack cheese, shredded (about 1/2 cup)
- 4 bacon slices, cooked and crumbled
- 1 tablespoon chopped fresh cilantro (optional)
Bourbon Pecan Tart
By Chez_Alexander
1. Place crust in 10-inch tart pan with removable bottom; press crust into pan
- 1 12-inch round Pie Crust
- 3 large eggs
- 1/2 cup (packed) golden brown sugar
- 3/4 cup dark corn syrup
- 3 tablespoons unsalted butter, melted
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups pecan halves or pieces
Harvest Pear Crisp with Candied Ginger
By Chez_Alexander
TOPPING: Whisk first 4 ingredients in medium bowl
- TOPPING:
- 1/2 cup all purpose flour
- 1/2 cup (packed) dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1 cup old-fashioned oats
- 1/2 cup coarsely chopped whole raw almonds
- 1/4 cup 1/4-inch cubes crystallized ginger
- FILLING:
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 4 pounds firm but ripe pears (6 to 7 large), peeled, cored, cut
- into 1/2-inch cubes (about 6 cups)
Arepas Filling: "La Reina Pepiada" (Chicken & Avocado)
By Chez_Alexander
1) Place the chicken breasts and chunks of onion in a medium saucepan and add enough chicken broth to cover by 1 in...
- 8 oz boneless, skinless chicken breast
- 2 cups chicken broth
- 1/4 red onion, cut in chunks
- 1/2 ripe avocado
- 3 TBS mayonnaise
- 1 clove garlic, minced
- 3 TBS minced red onion
- Juice of 1/2 lime
- Salt & Pepper to taste
- Chopped cilantro & shredded white cheese for garnish
Southwestern-Style Shrimp Taco Salad
By Chez_Alexander
Cilantro, chipotle hot sauce, corn, black beans, and green onion lend fantastic south-of-the-border flavor to this
- 1/4 cup fresh lime juice
- 2 TBS olive oil
- 1 tsp ground cumin
- 2 tsp minced garlic
- 2 tsp maple syrup
- 2 tsp chipotle hot sauce
- 3/4 lb medium shrimp, peeled and deveined
- 2 ears shucked corn
- Cooking spray
- 1 cup chopped romaine lettuce
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1 (15 oz) can black beans, rinsed and drained
- 4 oz tortilla chips
- 8 TBS sour cream
- 1/2 avocado, peeled and diced
- Lime wedges