Chez_Alexander's profile page
Recipes
Dilly Salmon Packets
By Chez_Alexander
1. Preheat grill to medium-high heat
- Cooking spray
- 4 (6-oz) salmon fillets (about 1-in. thick)
- 2 tablespoons butter
- 1/4 cup chopped fresh dill
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 8 orange slices
- 2 tablespoons olive oil
Chocolate Buttercream
By Chez_Alexander
A recipe from The Pantry, Seattle, WA
- 8 oz bittersweet chocolate
- 2 tsp kosher salt
- 4 TBS Dutch-processed cocoa powder (preferably Droste brand)
- 4 oz egg whites
- 8 oz granulated sugar
- 16 oz unsalted butter, room temperature
- 2 TBS black cocoa powder
- 2 tsp Mexican vanilla extract
Red Velvet Cupcakes
By Chez_Alexander
CUPCAKES: 1. Preheat oven to 350F
- CUPCAKES:
- Cooking spray
- 3 TBS unsweetened cocoa
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 1/2 cups sugar
- 6 TBS butter, softened
- 1 1/4 cups buttermilk
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 1/2 tsp white vinegar
- 2 TBS red food coloring
- FROSTING:
- 5 TBS butter, softened
- 4 tsp buttermilk
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 1/4 tsp vanilla extract
Coconut-Curry Chicken Soup
By Chez_Alexander
Snow peas, spinach, and chicken breast give this 5-star Coconut-Curry Chicken Soup flavor, texture, and a wealth of...
- 4 4 4 cups water
- 3 3 3 cups fresh spinach leaves
- 1/2 1/2 1/2 pound snow peas, trimmed and cut in half crosswise
- 1 3/4-ounce) 1 3/4-ounce) 1 (5 3/4-ounce) package pad thai noodles (wide rice stick noodles)
- 1 1 1 tablespoon canola oil
- 1/4 1/4 1/4 cup thinly sliced shallots
- 2 2 2 teaspoons red curry paste
- 1 1/2 1 1/2 1/2 teaspoons curry powder
- 1/2 1/2 1/2 teaspoon ground turmeric
- 1/2 1/2 1/2 teaspoon ground coriander
- 2 2 2 garlic cloves, minced
- 6 6 6 cups chicken broth
- 1 1 can 1 (13.5-ounce) can coconut milk
- 2 1/2 2 1/2 1-pound) cups cooked chicken breast, shredded (about 1-pound)
- 1/2 1/2 1/2 cup green onions, chopped
- 2 2 2 tablespoons sugar
- 2 2 2 tablespoons fish sauce
- 1/2 1/2 1/2 cup fresh cilantro, chopped
- 4 4 1/4 small hot red chiles, seeded and chopped, or 1/4 teaspoon crushed red pepper
- 6 6 6 lime wedges
Summer Squash & Corn Chowder
By Chez_Alexander
Enjoy soup in the summertime by making this satisfying chowder with the season's bet produce
- 2 slices applewood-smoked bacon
- 3/4 cup green onions, sliced and divided
- 1/4 cup celery, chopped
- 1 pound yellow summer squash, chopped
- 1 pound frozen baby corn, thawed and divided
- 2 1/4 cups milk, divided
- 1 teaspoon fresh thyme, chopped
- Kosher salt and pepper, to taste
- 1 ounce extra-sharp cheddar cheese, shredded
Pomegranate-Rosemary Royale
By Chez_Alexander
This simple twist on the traditional kir royale blends tart-sweet pomegranate juice with subtle herbal notes from a...
- 1/4 cup water
- 1 tablespoon sugar
- 2 teaspoons fresh rosemary leaves
- 1/2 cup pomegranate juice
- 2 cups Champagne or sparkling wine
Creme Caramel Bread Pudding
By Chez_Alexander
Vanilla ice cream is the perfect accompaniment to this rich, creamy bread pudding
- 1 1/2 cups (packed) dark brown sugar
- 4 1/2 cups crustless egg bread (such as Challah or Brioche), cut into 1/2" cubes
- 7 large eggs
- 2 cups heavy cream
- 1 cup whole milk
- 2 TBS sugar
- 2 tsp vanilla extract
- 1/4 tsp freshly grated nutmeg
- 2 pinches of salt
Shrimp Fettuccine Alfredo
By Chez_Alexander
This shrimp fettuccine alfredo recipe, which calls for quick-cooking refrigerated pasta, is a great go-to dish for ...
- 1 (9-ounce) package refrigerated fettuccine
- 1 pound peeled and deveined medium shrimp
- 2 green onions, chopped
- 2 garlic cloves, minced
- 2 teaspoons olive oil
- 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
- 1/3 cup half-and-half
- 3 tablespoons (1 1/2 ounces) 1/3-less-fat cream cheese
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Dulce de Leche & Chocolate Chunk Bread Pudding
By Chez_Alexander
Egg bread, bittersweet chocolate, and an intense caramel sauce combine to make this the ultimate comfort dessert
- 8 1/2-inch-thick slices egg bread (about 4 x 5 inches), crusts trimmed, cut into 3/4- to 1-inch cubes
- 4 tablespoons (1/2 stick) unsalted butter, melted, divided
- 1 1/2 cups heavy whipping cream
- 1 cup purchased dulce de leche ice cream topping or butterscotch-caramel sauce plus more for serving
- 4 large eggs
- 2 large egg yolks
- 2 tablespoons dark rum
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup (about 3 ounces) bittersweet chocolate chips
- 2 tablespoons sugar
- Powdered sugar
Autumn Pear Chip
By Chez_Alexander
Swirl poire Williams in 2 glasses to coat; discard poire Williams
- Poire Williams (clear pear brandy)
- 6 quarter-size rounds of ginger
- 6 tablespoons Calvados (apple brandy)
- 6 tablespoons pear juice
- 2 tablespoons lemon juice
- 1 cup ice cubes
- 2 dried pear slices