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Recipes
Mini Coconut-Key Lime Pies
By Chez_Alexander
1. Preheat oven to 350°F
- 1 cup graham cracker crumbs (from about 8 graham crackers)
- 1 cup sweetened flaked coconut
- 6 tablespoons butter, melted
- 5 tablespoons granulated sugar, divided
- 1 (14-oz.) can sweetened condensed milk
- 1/2 cup Key lime juice
- 3 large egg yolks
- 1/2 teaspoon salt
- 1 tablespoon plus 1⁄2 tsp. lime zest (from 2 limes), divided
- 3/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- Key lime slices
White Bean Chicken Chili
By Chez_Alexander
The best white bean chili
- SERVINGS (THREE):
- 1 TBS Canola oil
- 3 cloves garlic, minced
- 1 1/2 cups yellow onion, chopped
- 2 cups chicken stock
- 1 TBS Habanero sauce (or to taste)
- 1 tsp Kosher salt (or to taste)
- 1 lb skinless, boneless chicken breasts
- 2 TBS yellow cornmeal
- 1 can (19 oz) cannellini beans
- SERVINGS (TEN):
- 5 TBS Canola Oil
- 12 cloves garlic, minced
- 6 cups yellow onion, chopped
- 6 1/2 cups chicken stock
- 3 TBS Habanero sauce (or to taste)
- 2 TBS Kosher salt (or to taste)
- 3 lbs skinless, boneless chicken breast
- 10 TBS cornmeal
- 5 cans (19 oz each) cannellini beans
Angel Chicken Pasta
By Chez_Alexander
1. Preheat oven to 325 degrees F (165 degrees C)
- 4 (4 oz) skinless, boneless chicken breast halves
- 1/4 cup butter
- 2 cloves garlic, minced
- 1/2 cup white or yellow onion, minced
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 1/2 cup white wine
- 1 (10.75 ounce) can condensed golden mushroom soup
- 4 ounces cream cheese with chives
- 8 oz angel hair pasta
Tuna Potato Salad
By Chez_Alexander
1. Place potatoes in a large pot and cover with water (by about 2")
- 1 lb new red potatoes
- 1 TBS olive oil
- 4 tsp red wine vinegar
- 3 TBS mayonnaise
- 1 tsp sea salt
- 1 can (6 oz) flaked light meat tuna, in olive oil
- 1/2 cup minced red onion (or shallots)
- 1/4 cup minced capers
Chili-Glazed Grilled Salmon Collar
By Chez_Alexander
A recipe from The Pantry, Seattle, WA
- SALMON:
- 4 salmon collars (about 3 lbs)
- 2 TBS safflower oil
- Kosher salt, to taste
- Flaky salt, to taste
- URFA BIBER CHILI GLAZE:
- 2 cups pure cane sugar
- 2 cups sherry vinegar
- 1 cup urfa biber chili
Sweet & Savory Pork Chops
By Chez_Alexander
1. Preheat oven to 350F. Coat a baking dish with cooking spray
- 4 center-cut, bone-in pork chops (4 oz meat each)
- 2 TBS olive oil
- 1/2 cup chicken stock
- 2 tsp fresh rosemary, chopped
- 1/2 cup apricot preserves
- 2 TBS Dijon mustard
Mexican Spiced Chocolate Cake
By Chez_Alexander
A recipe from The Pantry, Seattle, WA
- 7 oz cake flour
- 1/4 tsp kosher salt
- 1 tsp baking soda
- 1/2 tsp ground cloves
- 2 tsp ground cinnamon
- 1/2 cup hot coffee
- 1/2 cup hot water
- 4 oz Dutch-processed cocoa powder
- 5 oz unsalted butter, cubed
- 7/5 oz superfine sugar
- 7/5 oz light brown sugar
- 2 large eggs, lightly whisked
- 2 large egg yolks, lightly whisked
- 1 cup buttermilk
- 1 tsp vanilla extract
Pepper Jelly Goat Cheese Cakes
By Chez_Alexander
1. Preheat oven to 350°
- 24 aluminum foil miniature baking cups
- Cooking spray
- 1/4 cup fine, dry Italian-seasoned breadcrumbs
- 1/4 cup ground toasted pecans
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons butter, melted
- 1 (8-oz.) package cream cheese, softened
- 1 (3-oz.) goat cheese log, softened
- 1 large egg
- 2 tablespoons heavy cream
- 1 tablespoon Asian Sriracha hot chili sauce
- 1/4 cup green pepper jelly, melted
- 1/4 cup red pepper jelly, melted
Blackened Tilapia Baja Tacos
By Chez_Alexander
Make food truck-style fish tacos at home using fresh tilapia, avocado, cilantro and corn tortillas, and top with a ...
- 1/4 cup sour cream
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 jalapeño pepper, seeded and chopped
- 1 cup thinly sliced white onion
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons brown sugar
- 1 teaspoon dried oregano
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- 4 (6-ounce) tilapia fillets
- 1 tablespoon canola oil
- 8 (6-inch) corn tortillas
- 1/2 ripe peeled avocado, thinly sliced
- 4 lime wedges
Haricots Verts with Shallots & Pine Nuts
By Chez_Alexander
Melt butter in a large skillet over medium heat
- 1 tablespoon butter
- 3 tablespoons chopped shallots
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounces trimmed haricots verts (French green beans)
- 1 tablespoon pine nuts, toasted