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Recipes
Chicken with Mushroom Sauce
By Chez_Alexander
Make an easy chicken dish topped with a savory mushroom sauce for a tasty meal that's ready in minutes
- 4 4 4 (6-ounce) skinless, boneless chicken breast halves
- 2 2 2 teaspoons canola oil
- 1/2 1/2 1/2 teaspoon salt, divided
- 1/4 1/4 1/4 teaspoon freshly ground black pepper
- 1/4 1/4 1/4 cup chopped shallots
- 1 1 package 1 (8-ounce) package presliced mushrooms
- 2 2 2 minced garlic cloves
- 1/2 1/2 1/2 cup dry white wine
- 1 1/2 1 1/2 1/2 teaspoons flour
- 3/4 3/4 3/4 cup chicken broth
- 2 2 2 tablespoons butter
- 1 1 1 teaspoon minced fresh thyme
Scallion Cakes with Thai Peanut Sauce
By Chez_Alexander
1. Sift the flour into a large mixing bowl and add the boiling water, mixing well
- 5 cups flour
- 1 1/2 cups boiling water
- 1 1/2 Tablespoons cold water
- salt and pepper to taste
- 4 ounces unsalted butter, softened
- 2 large bunches green onions, thinly sliced (about 30)
- vegetable oil for frying
- 3/4 cup Thai Peanut Sauce (e.g., San J)
Crudites with Green Goddess Dip
By Chez_Alexander
DIP: Combine lemon juice, anchovies, shallot, vinegar, and garlic in processor
- 2 TBS fresh lemon juice
- 2 anchovy fillets
- 1 medium shallot, coarsely chopped
- 1 TBS white wine vinegar
- 1 clove garlic, peeled
- 1 large ripe avocado peeled, pitted, quartered
- 1/2 cup sour cream
- 1/4 cup fresh parsley, chopped
- 3 TBS fresh tarragon, chopped
- 1 TBS fresh basil, chopped
- 1/2 cup olive oil
- 30 cooked shrimp, peeled, deveined, tails left intact
- Heads of green and red Belgian endive, trimmed, leaves separated
- Radishes
- Baby carrots
- Persian or Japanese cucumbers, cut into spears
- Sugar snap peas
- Red, yellow, and red bell peppers, cut into strips
Coconut Chutney
By Chez_Alexander
A recipe from The Pantry, Seattle, WA
- 1 TBS coconut oil
- 15-20 curry leaves
- 1/4 cup channa dal (small chickpeas)
- 1 Serrano chile, minced fine
- 1/2 cup fresh coconut, grated
- 3/4 cup water
- 1/2 tsp kosher salt, plus more to taste
- Honey, to taste
Watermelon Ginger Punch
By Chez_Alexander
1. Put 4 cups watermelon in a blender; process until smooth
- 8 cups seedless watermelon cubes, divided
- 1/2 cup fresh lime juice
- 1/2 cup sugar
- 2 TBS grated peeled fresh ginger
- 18 (1") seedless watermelon balls
- 1 cup sparkling water, chilled
- Cracked ice, optional
Chicken Cordon Bleu Grilled Cheese Sandwiches
By Chez_Alexander
The flavors of classic cordon bleu translate delectably as a raveworthy grilled cheese
- 1 1/2 teaspoons olive oil
- 8 (1-ounce) slices multigrain country bread
- 2 ounces Gruyère cheese, shredded (about 1/2 cup)
- 2 ounces very thinly sliced prosciutto
- 1 1/3 cups shredded skinless, boneless rotisserie chicken breast
- 2 tablespoons reduced-fat sour cream
- 1 teaspoon Dijon mustard
- 2 teaspoons unsalted butter, softened
- 1 teaspoon fresh thyme leaves
Honey & Sesame-Glazed Chicken Breasts
By Chez_Alexander
Sweet honey and toasty sesame team up for a flavor combo everyone at the table is sure to love
- 6 tablespoons chicken stock
- 1/3 cup honey
- 2 tablespoons dark sesame oil, divided (1 TBS / 1 TBS)
- 1 1/2 tablespoons whole-grain mustard
- 4 (4-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons toasted sesame seeds
Truffled Egg Salad Sandwiches
By Chez_Alexander
1. Chop eggs and combine with other ingredients
- 8 hardboiled eggs
- 1/4 cup mayonnaise
- 1/4 cup minced red onion
- 1 TBS capers, minced and chopped
- 1 1/2 tsp truffle oil
- Kosher salt and black pepper to taste
- 12 pieces of white bread
- 12 leaves of romaine lettuce
Homemade Mango Pickle
By Chez_Alexander
A recipe from The Pantry, Seattle, WA
- 2 cups peeled semi-ripe mango, cut into strips
- 1 TBS kosher salt
- 3 TBS coconut oil
- 1 tsp brown mustard seeds
- 1 TBS fennel seeds, lightly ground
- 1 TBS cumin seeds, lightly ground
- 1 tsp red chile flakes
- 1 tsp turmeric powder
Crispy Tilapia Tacos
By Chez_Alexander
Crispy Tilapia Tacos are topped with a red cabbage and vegetable mixture for your festive taco fiesta
- 8 cups canola oil
- 3/4 teaspoon Kosher salt, divided
- 1 1/2 cups thinly sliced red cabbage
- 1 cup thinly sliced red onion
- 1 teaspoon sugar
- 1 plum tomato, seeded and diced
- 1 jalapeño pepper, thinly sliced
- 1 1/2 tablespoons fresh lime juice
- 8 (6-inch) corn tortillas
- 1 large egg white, lightly beaten
- 4.5 ounces flour, about 1 cup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground red pepper
- 3 (4-ounce) tilapia fillets
- 1/4 cup fresh cilantro leaves