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Recipes
Chickpea Spinach Salad
By Chez_Alexander
Combine spinach, chickpeas, and sauce in a large bowl; toss gently to coat
- 2 1/2 cups fresh baby spinach
- 1/3 cup canned chickpeas, rinsed and drained
- 2 tablespoons Green Goddess dressing
- 1/2 cup navel or blood orange segments
- 4 oz sliced chicken breast
- 1 tablespoon chopped toasted walnuts
Cheddar Scalloped Potatoes
By Chez_Alexander
1. Put sliced potatoes in a medium saucepan and cover with water
- 2 pounds potatoes, peeled and sliced 1/4-inch thick
- 3 tablespoons butter
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dry mustard
- 1/4 teaspoon paprika
- 3 tablespoons flour
- 1 cup cream
- 3/4 cup milk
- 8 ounces shredded sharp Cheddar cheese, about 2 cups, divided
Easy Cole Slaw
By Chez_Alexander
Less dressing makes for a crunchier (and healthier) cole slaw
- 16 oz bag coleslaw mix (shredded green cabbage)
- 1/4 cup mayonnaise (full fat)
- 1/4 cup sugar
- 3 TBS milk (whole)
- 2 TBS white vinegar
- 1/2 tsp salt
- 1/4 tsp pepper
Shrimp and Avocado Salad
By Chez_Alexander
1. Combine onion, lime juice, olive oil, 1 TBS cilantro, salt, and pepper in a medium bowl; stir with a whisk
- 2 TBS chopped red onion
- 1 1/2 TBS lime juice
- 1 1/2 TBS olive oil
- 2 TBS fresh cilantro, chopped, divided (1 TBS / 1 TBS)
- salt and pepper to taste
- 4 oz cooked shrimp, peeled, deveined, and cut into small pieces
- 1 ripe avocado, peeled and diced
- 4 cups mixed salad greens
Strawberry-Basil Salad with Balsamic Vinaigrette
By Chez_Alexander
1. Combine olive oil, balsamic vinegar, salt, and pepper in a large bowl; stir well with a whisk
- 3 TBS olive oil
- 3 TBS balsamic vinaigrette
- Kosher salt and black pepper to taste
- 8 cups romaine lettuce, torn
- 2 cups sliced strawberries
- 1/2 cup vertically sliced Vidalia or other sweet onion
- 1/4 cup torn fresh basil
Blood Orange and White Chocolate Cream Cups
By Chez_Alexander
1. Preheat oven to 350F. 2
- 1 (1.9 oz) package frozen mini phyllo cups, thawed
- 1 TBS grated blood orange rind, divided (2 tsp / 1 tsp)
- 1/4 cup + 2 tsp granulated sugar, divided (1/4 cup / 2 tsp)
- 1/4 cup fresh blood orange juice
- 1 TBS fresh lemon juice
- 2 tsp cornstarch
- 2 large egg yolks
- 1 TBS butter
- 2 oz premium white chocolate, finely chopped
- 1/4 cup heavy whipping cream, divided (1 TBS / 3 TBS)
Citrus-Pickled Shrimp with Fennel & Potatoes
By Chez_Alexander
1. Bring a large saucepan filled with water to a boil over medium-high
- 1 1/2 pounds large raw shrimp, peeled and deveined (tails on)
- 3/4 cup white wine vinegar
- 1/2 cup fresh lemon juice
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 2 cups thinly vertically sliced yellow onion
- 1 teaspoon celery seeds
- 1 teaspoon crushed red pepper
- 4 garlic cloves, smashed
- 2 large or 4 small bay leaves
- 1 lemon, halved lengthwise and thinly sliced
- 1 orange, halved lengthwise and thinly sliced
- 1 medium fennel bulb, cored and sliced, fronds reserved
- 1 pound small red potatoes
- 2 celery stalks, thinly diagonally sliced
- 2 tablespoons celery leaves
Orange Crush Citrus Custard
By Chez_Alexander
1. In a medium saucepan stir together sugar and cornstarch
- 1/4 cup sugar
- 2 TBS cornstarch
- 2 1/2 cups whole milk
- 4 egg yolks, lightly beaten
- 1/2 tsp orange zest
- 1/2 tsp vanilla extract
- Crushed shortbread cookies
- Citrus slices and zest for garnish (optional)
Fruit & Nut Smoothie
By Chez_Alexander
This easy, satisfying sipper will likely keep you full till lunchtime
- 1 cup ice cubes
- 2/3 cup fresh orange juice
- 1/2 cup frozen mango cubes
- 1/3 cup sliced strawberries
- 1/4 cup toasted walnut halves
- 1/4 cup canned light coconut milk
Pork Medallions with Scallions & Magic Green Sauce
By Chez_Alexander
1. Spoon 1 tablespoon caper brine and 2 tablespoons drained capers into the bowl of a mini food processor
- 1 1 jar 1 small jar capers
- 1 1 1 cup packed chopped fresh cilantro (1 bunch)
- 1/4 1/4 1/4 cup extra-virgin olive oil, divided
- 1 1 2 tablespoon water 2 bunches green onions, divided
- 4 4 4 (4-ounce) boneless center-cut loin pork chops
- 3/8 3/8 3/8 teaspoon salt, divided
- 1/4 1/4 1/4 teaspoon freshly ground black pepper
- 16 16 16 heirloom cherry tomatoes (red and yellow), halved