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Recipes
Cocoa Ribbon Pound Cake
By Chez_Alexander
1. Preheat oven to 350F. 2
- 1 1/2 cups butter, softened
- 8 oz mascarpone cheese
- 3 cups sugar
- 6 large eggs
- 1 tsp vanilla extract
- 3 cups flour, sifted
- 2 tsp salt
- Cooking spray
- 5 TBS cocoa powder
- 2 TBS milk
Sauteed Salmon with Chimichurri and Potatoes
By Chez_Alexander
1. Preheat oven to 425°F
- 3 cups small fingerling potatoes, halved lengthwise
- 5 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 1/3 cup finely chopped red onion
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons red wine vinegar
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon crushed red pepper
- Cooking spray
- 4 (6-oz.) skin-on salmon fillets
Heavenly Potatoes and Ham
By Chez_Alexander
1. Preheat oven to 350F. Lightly grease a 9X13 baking dish
- 1 3/4 lbs red potatoes, peeled and quartered
- 5 oz sour cream
- 3 TBS butter
- 1/3 can condensed cream of chicken soup
- 2/3 cup shredded Cheddar cheese
- 2 TBS chopped green onions
- 2/3 cup chopped lean ham
- Kosher salt and pepper to taste
- 1/2 cup Parmesan cheese flavored bread crumbs (or add Parmesan to crumbs)
- 1 TBS melted butter
Gingered Blueberry Shortcake
By Chez_Alexander
1. Preheat oven to 400F. 2
- 4 cups blueberries
- 3 TBS sugar
- 1 TBS fresh lime juice
- 2 cups flour
- 1 TBS baking powder
- 1/2 tsp salt
- 6 TBS chilled butter, cut into small pieces
- 3 TBS minced crystallized ginger
- 3/4 cup milk
- 1 large egg white
- 1 TBS water
- 1 TBS turbinado sugar
- 1/3 cup heavy cream
- 2 TBS powdered sugar
Orange-Almond Chicken-&-Cabbage Bowls
By Chez_Alexander
1. Peel and section the oranges over a bowl; reserve sections
- 2 navel oranges
- 1 (12-oz.) pkg. shredded coleslaw mix (about 3 cups)
- 4 ounces shredded boneless, skinless rotisserie chicken breast
- 3 tablespoons toasted sliced almonds
- 2 green onions, thinly diagonally sliced
- 3 tablespoons sesame-ginger salad dressing (such as Newman's Own)
Yucatan Shrimp
By Chez_Alexander
The best dish at Doc Ford's restaurant on Sanibel Island
- 4 tablespoons butter
- 1 clove garlic, minced
- Juice of 2 large limes
- 1 tablespoons Indonesian Sambal (e.g,. Sambal Oelek; can substitute Sriracha)
- Kosher salt, to taste
- 1 pound large fresh shell-on shrimp
- 1 tablespoon jalapeño, seeded and chopped
- 2 tablespoons cilantro, chopped
Hollandaise Sauce
By Chez_Alexander
1. Fill the bottom of a small double boiler with water, and boil, then reduce to a bare simmer
- 1 egg yolks
- 1 tsp water
- 1 tsp fresh lemon juice, or more if needed
- 4 TBS very soft unsalted butter
- 1 dash cayenne pepper
- Kosher salt and fresh ground white pepper to taste
Asiago Stuffed Potatoes
By Chez_Alexander
1. Generously cover potatoes and 1 TBS salt with cold water in a medium pot, then simmer until tender, about 12 min...
- 16 small Red Bliss potatoes (about 2" in diameter)
- 12 cloves garlic
- 1/2 cup olive oil
- 10 large basil leaves
- 1/2 lb Asiago cheese, grated
- 1 cup mayonnaise
- Paprika, for garnish
Ham Hash Brown Cakes
By Chez_Alexander
1. In a large bowl, combine ham, green onions, flour, salt & pepper, and hash browns
- 1 1/2 Cup Shredded Ham
- 1/2 Cup Chopped Green Onion
- 2 1/2 Tablespoons Flour
- Salt & Pepper To Taste
- 20 oz. Bag Refrigerated, Shredded Hash Browns
- 2 Large Eggs
- Canola Oil
Moroccan-Spiced Turkey With Aromatic Pan Jus
By Chez_Alexander
1. Preheat oven to 425F. Remove giblets and neck from turkey; discard liver
- 1 (12 lb) fresh or frozen turkey, thawed
- 2 TBS olive oil
- 1 TBS grated orange rind
- 1 TBS ground cumin
- 1 TBS honey
- 2 tsp garlic powder
- 2 tsp ground coriander
- 1 1/4 tsp kosher salt, divided
- 5/8 tsp black pepper
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 tsp ground red pepper
- 2 medium onions, chopped
- 2 carrots, chopped
- 2 cups chicken stock
- 3/4 cup dry sherry
- 1/2 cup orange juice