Menu Enter a recipe name, ingredient, keyword...

Chez_Alexander's profile page

Recipes

Pear Crisp with Amaretti Topping

Pear Crisp with Amaretti Topping

By

Look for amaretti cookies at specialty stores and gourmet grocers

  • 6 peeled Anjou or Bartlett pears, cored and cut into 1/4-inch-thick slices (about 2 1/2 pounds)
  • 1/2 cup packed brown sugar, divided
  • 2.85 ounces flour (about 1/2 cup plus 2 tablespoons), divided
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon salt
  • Cooking spray
  • 12 amaretti cookies (Italian almond macaroons)
  • 6 tablespoons chilled butter, cut into small pieces
  • 1/3 cup sliced almonds, toasted
  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar
5/5 (3 Votes)

Shrimp and Pine Nut Spaghetti

Shrimp and Pine Nut Spaghetti

By

Homemade cream sauce is a delicious and easy topper to this pasta toss

  • 8 oz uncooked spaghetti
  • 12 oz peeled and deveined medium shrimp
  • 2 TBS pine nuts
  • 1 cup milk, divided (1/2 cup / 1/2 cup)
  • 1 TBS flour
  • 1/2 tsp Dijon mustard
  • 1/4 tsp ground nutmeg
  • Kosher salt and black pepper to taste
  • 2 oz grated Parmigiano-Reggiano cheese
  • 1/3 cup finely chopped fresh basil
  • 1/4 cup torn fresh basil leaves
4.9/5 (8 Votes)

Creamy Pork Chops & Mushrooms

Creamy Pork Chops & Mushrooms

By

  • 2 TBS butter, divided (1 TBS / 1 TBS)
  • 4 bone-in center-cut pork chops (4 oz meat)
  • 1/4 tsp kosher salt
  • 1/4 tsp pepper
  • 1 TB finely chopped fresh rosemary
  • 8 oz. sliced fresh baby bella mushrooms
  • 1 medium onion, halved & thinly sliced
  • 2 TBS flour
  • 1/4 cup dry white wine
  • 1 1/2 cups chicken stock
  • 2 TBS sour cream
0/5 (0 Votes)

Sheet Pan Pork Tenderlin With Sweet Potatoes & Pineapple

Sheet Pan Pork Tenderlin With Sweet Potatoes & Pineapple

By

1. Preheat oven to 425°F

  • 1 1 1-inch pound (452 grams) sweet potatoes, cut into 1-inch thick slices
  • 8 8 8 ounces (227 grams) fresh, trimmed pineapple, cut into bite-size chunks
  • 1 1 1/2-inch small red onion, cut into 1/2-inch thick wedges
  • 2 2 1 tablespoons (30 ml) plus 1 teaspoon olive oil
  • 1 1 1 teaspoon (5 ml) black pepper, divided
  • 1/2 1/2 1/2 teaspoon (2.5 ml) sea salt, divided
  • 1/2 1/2 1/2 teaspoon (2.5 ml) ground allspice
  • 1/2 1/2 1/2 teaspoon (2.5 ml) ground ginger
  • 1/2 1/2 1/2 teaspoon (2.5 ml) paprika
  • 1/2 1/2 1/2 teaspoon (2.5 ml) thyme
  • 1/8 1/8 1/8 teaspoon (.625 ml) cayenne pepper
  • 1 1 1 (16-oz) pork tenderloin, trimmed
4/5 (1 Votes)

Shallot Turkey Gravy

Shallot Turkey Gravy

By

1. Make Golden Turkey stock ahead of time, but substitute parsley, bay leaves, and thyme with sage sprig

  • Golden Turkey Stock (see other recipe)
  • 1 sage sprig
  • Turkey drippings
  • 1/4 cup flour
  • 1 TBS olive oil or butter
  • 1 cup sliced shallots
  • 1/4 tsp salt
  • 1 TBS chopped sage
  • 1/4 tsp pepper
4.6/5 (11 Votes)

Summer Squash and Chicken Chowder

Summer Squash and Chicken Chowder

By

This silky, veggie-forward soup is a fantastic way to use up a load of fresh summer squash

  • 1 tablespoon olive oil
  • 1/2 cup chopped celery
  • 6 garlic cloves, minced
  • 1 pound yellow squash, cut into small pieces
  • 1 large shallot, sliced
  • 5 thyme sprigs
  • 2 cups unsalted chicken stock
  • 1 cup prepared mashed potatoes
  • 2/3 cup half-and-half
  • 1 teaspoon sherry vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 8 ounces shredded skinless, boneless rotisserie chicken breast
  • 2 tablespoons Greek yogurt (or sour cream)
4/5 (6 Votes)

Intensely Bittersweet Chocolate Souffles

Intensely Bittersweet Chocolate Souffles

By

CAKE: 1. Position a rack in the lower third of the oven and preheat to 375F

  • SOUFFLES:
  • 2 TBS sugar
  • 8 oz bittersweet chocolate, finely chopped
  • 1 TBS butter
  • 1/3 cup milk
  • 3 large eggs, yolks separated, at room temperature
  • 1 large egg white, at room temperature
  • 1/8 tsp cream of tartar
  • 1/3 cup sugar
  • TOPPING:
  • 1 cup heavy cream
  • 1/2 tsp vanilla extract
  • 1 TBS confectioner's sugar
4.4/5 (15 Votes)

Rosemary Roasted Pork Loin

Rosemary Roasted Pork Loin

By

1. Heat oven to 450F. Rinse the roast and pat dry

  • 3 3 3 lb boneless pork loin roast
  • 4 4 4 cloves garlic, minced
  • 1 1 1 tsp thyme
  • 2 2 2 tsp rosemary
  • 1 1 1 TBS fresh lemon juice
  • 1 1 1 tsp lemon zest
  • 2 2 1 TBS olive oil, divided (1 TBS / 1 TBS)
  • 1-2 1-2 1-2 tsp cornstarch (for thickening gravy, if desired)
  • Salt and pepper
4.5/5 (10 Votes)

Grilled Stuffed Jalapenos

Grilled Stuffed Jalapenos

By

The rich and creamy combination of bacon, cream cheese, and cheddar nicely contrasts the muted spice of grilled jal...

  • 2 center-cut bacon slices
  • 8 ounces cream cheese, softened (about 1 cup)
  • 1 ounce extra-sharp cheddar cheese, shredded (about 1/4 cup)
  • 1/4 cup minced green onions
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon kosher salt
  • 1 small garlic clove, minced
  • 14 jalapeño peppers, halved lengthwise and seeded
  • Cooking spray
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped seeded tomato
4.6/5 (7 Votes)

Grilled Salmon with White Bean & Arugula Salad

Grilled Salmon with White Bean & Arugula Salad

By

1. Whisk together capers, rind, juice, oil, 1/2 teaspoon salt, garlic, and red pepper in a bowl

  • 1 tablespoon chopped capers, rinsed and drained
  • 1/4 teaspoon grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon minced fresh garlic
  • 1/8 teaspoon ground red pepper
  • 1 (15-ounce) can unsalted Great Northern beans, rinsed and drained
  • Cooking spray
  • 4 (6-ounce) salmon fillets
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups loosely packed arugula
  • 1/2 cup thinly sliced red onion
4.5/5 (4 Votes)