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Walnut and Rosemary Oven-Fried Chicken

Walnut and Rosemary Oven-Fried Chicken

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1. Preheat oven to 425F. 2

  • 1/4 cup buttermilk
  • 2 TBS Dijon mustard
  • 4 (4 oz) chicken cutlets
  • 1/3 cup panko
  • 1/3 cup finely chopped walnuts
  • 2 TBS grated fresh Parmesan cheese
  • 3/4 tsp minced fresh rosemary
  • 1/4 tsp Kosher salt
  • 1/4 tsp black pepper
  • Rosemary leaves (optional)
4.5/5 (8 Votes)

French Toast with Pears and Pomegranate Sauce

French Toast with Pears and Pomegranate Sauce

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1. Whisk eggs, milk, vanilla, and 1/2 tsp cardamom to blend in 15X10X2 baking dish

  • 5 large eggs
  • 1 cup milk
  • 2 tsp vanilla extract
  • 1 1/4 tsp ground cardamom, divided (1/2 tsp / 3/4 tsp)
  • 4 thick slices (3/4") egg bread
  • 4 TBS butter, divided (1 TBS / 2 TBS / 1 TBS)
  • 2 firm but ripe unpeeled pears, halved, cored, cut lengthwise into 1/3" slices
  • 1 cup pomegranate juice
  • 3/4 cup (packed) brown sugar
4.3/5 (9 Votes)

Rice Waffles

Rice Waffles

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1. Preheat a waffle iron until hot

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cooked rice (preferably day-old)
  • 1 1/2 cups milk
  • 1 large egg, separated
  • 3 tablespoons unsalted butter, melted
4.8/5 (4 Votes)

Tropical Depression

Tropical Depression

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Place vodka, brandy, amaretto, pineapple juice, a splash of sour mix, and a dash of grenadine in a shaker with thre...

  • 1 1/2 oz vodka
  • 1/2 oz brandy
  • 1/2 oz amaretto
  • 2 oz pineapple juice
  • sour mix
  • Grenadine
  • 1 oz Coca-Cola
4.2/5 (5 Votes)

Pork & Mushroom Stew (600 Calories)

Pork & Mushroom Stew (600 Calories)

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1. Heat oil and butter in a sauté pan over medium-high

  • HEAT:
  • .5 TBS olive oil
  • 7g butter
  • 227 g (~.5 lb) pork tenderloin, cut into 2" pieces, seasoned with salt and pepper
  • SWEAT:
  • 229 g (~8 oz) cremini mushrooms, quartered
  • 70g (~.25) cup shallots, sliced
  • 1 TBS flour
  • DEGLAZE:
  • 1 fl oz dry sherry or white wine
  • 3 fl oz white grape juice or apple cider
  • 3 fl oz chicken broth (made with 1 TBS Better Than Bouillon)
  • .5 TBS chopped thyme
  • Kosher salt and black pepper to taste
0/5 (0 Votes)

Cappuccino Eclairs

Cappuccino Eclairs

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FILLING: 1. Brew 2 cups water and coffee in standard coffeemaker

  • FILLING:
  • 2 cups water
  • 1 cup finely ground full-flavored coffee beans (such as French roast)
  • 1/2 vanilla bean, split lengthwise
  • 1 tablespoon heavy whipping cream
  • 5 tablespoons sugar
  • 1 tablespoon cornstarch
  • 2 large egg yolks
  • 1/4 cup (1/2 stick) unsalted butter, diced
  • ÉCLAIR DOUGH:
  • 1 cup water
  • 6 tablespoons (3/4 stick) unsalted butter, diced
  • 3/4 teaspoon salt
  • 1 cup bread flour
  • 4 large eggs
  • 4 ounces imported milk chocolate, melted
  • Powdered sugar
4.7/5 (6 Votes)

Seared Tilapia with Pineapple & Cucumber Relish

Seared Tilapia with Pineapple & Cucumber Relish

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1. In a large bowl, whisk together the lime juice, ginger, honey, 2 tablespoons oil, and 1/4 teaspoon each salt and...

  • 2 tbsp. fresh lime juice
  • 1 tbsp. Grated Ginger
  • 2 tsp. honey
  • 2 tbsp. plus 1 teaspoon olive oil
  • 2 scallions, thinly sliced
  • 1 jalapeño pepper (seeded if desired), finely chopped
  • 1/2 small pineapple (about 1 lb), peeled, cored, and cut into small pieces
  • 1 small english cucumber, cut into small pieces
  • 4 6-ounce tilapia fillets
  • kosher salt
  • Pepper
0/5 (0 Votes)

Spring Salad with Herbed Goat Cheese

Spring Salad with Herbed Goat Cheese

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Get a full taste of spring with this baby spinach, pea, and asparagus salad topped with herbed goat cheese

  • 8 cups water
  • 8 ounces fresh asparagus, cut into 1-inch pieces (about 1 1/2 cups)
  • 1 cup frozen green peas (about 5 oz.)
  • 3/4 teaspoon kosher salt, divided
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh chives
  • 1 (3-oz.) goat cheese log
  • 1 teaspoon lime zest
  • 2 tablespoons fresh lime juice
  • 1 teaspoon whole-grain mustard
  • 1 teaspoon honey
  • 1 teaspoon finely chopped fresh mint
  • 1/4 teaspoon black pepper
  • 2 1/2 tablespoons olive oil
  • 6 ounces fresh baby spinach
  • 1 cup thinly sliced radishes (about 3 oz.)
  • 1/4 cup roasted unsalted almonds
  • 1 tablespoon fresh mint leaves
0/5 (0 Votes)

Quick Nicoise Salad

Quick Nicoise Salad

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Like the classic French Salad Nicoise

  • 1 pound red potatoes (about 2 large), cubed
  • 1/4 pound fresh green beans, trimmed
  • 1/2 cup oil and vinegar salad dressing
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon freshly ground pepper
  • 6 cups torn romaine
  • 4 hard-cooked large eggs, sliced
  • 3 pouches (2-1/2 ounces each) light tuna in water
  • 2 medium tomatoes, chopped
4.3/5 (6 Votes)

Striped Bass with Cilantro-Onion Salad

Striped Bass with Cilantro-Onion Salad

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Wild striped bass has a clean and assertive taste that is great with the strong flavors of Southwestern cooking

  • 3 tablespoons fresh lime juice, divided
  • 3 tablespoons plain Greek yogurt
  • 1 tablespoon water
  • 3/4 teaspoon salt, divided
  • 1 avocado, peeled and pitted
  • 3 tablespoons extra-virgin olive oil, divided
  • 4 (6-ounce) wild or farmed striped bass fillets
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups loosely packed cilantro leaves (about 1 bunch)
  • 2 cups thinly sliced onion
  • Chipotle Tabasco sauce, optional
4/5 (1 Votes)