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Recipes

Chicken and Mushroom Stew

Chicken and Mushroom Stew

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1. Preheat oven to 325°F

  • 2 ounces chopped bacon
  • 1 tablespoon olive oil
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 8 ounces button mushrooms, quartered
  • 1 medium carrot, diced
  • 1 medium onion, diced
  • 3 garlic cloves, chopped
  • 2 bay leaves
  • 1/4 cup apple cider vinegar
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup 2% reduced-fat milk
  • 2 cups low-sodium chicken broth
  • 1/2 teaspoon dry mustard
  • 2 tablespoons chopped fresh parsley
  • 4 cups cooked wild rice
0/5 (0 Votes)

Kale and Berries Refresher

Kale and Berries Refresher

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1. COMBINE all ingredients in order listed in Oster® Versa® Performance Blender

  • 2 cups (8 oz.) frozen mixed berries
  • 1 cup lightly packed torn kale (stems removed)
  • 1 medium carrot, cut into 4 pieces
  • 1 medium celery rib, cut into 2-inch pieces
  • 1 cup cold water or apple juice
  • 1 tablespoon agave nectar
4.5/5 (2 Votes)

Caramelized Angel Food Cake w/ Cream Cheese Topping

Caramelized Angel Food Cake w/ Cream Cheese Topping

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1. In a small bowl, beat the cream cheese, sour cream and confectioner's sugar until smooth

  • 1 oz cream cheese, softened
  • 1 1/2 TBS sour cream
  • 2 tsp confectioners' sugar
  • 1 1/2 TBS butter, softened
  • 1 1/2 TBS packed brown sugar
  • Dash ground cinnamon
  • 2 slices angel food cake
5/5 (1 Votes)

Mushroom-Shallot Sauce

Mushroom-Shallot Sauce

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Cook chopped shallots and chopped garlic in a large skillet coated with cooking spray over medium-high until soften...

  • 1/3 cup chopped shallots
  • 1 teaspoon chopped garlic
  • Cooking spray
  • 4 cups sliced shiitake mushrooms
  • 3/4 cup unsalted chicken stock
  • 1/4 cup white wine
  • 2 teaspoons balsamic vinegar
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
0/5 (0 Votes)

Roasted Pears with Blackberries, Ricotta, & Lavender Sugar

Roasted Pears with Blackberries, Ricotta, & Lavender Sugar

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1. Grind first 2 ingredients in processor until lavender is finely chopped

  • 1 1/2 cups sugar
  • 1 tablespoon dried lavender blossoms
  • 6 unpeeled pears (such as Bosc or Bartlett), quartered, cored
  • 2 tablespoons fresh lemon juice
  • 1 12-ounce package frozen blackberries
  • 1 cup fresh whole-milk ricotta cheese, crème fraîche, or vanilla ice cream
  • Ingredient info: Look for dried lavender blossoms at ssupermarkets, farmers' markets, and natural foods stores, or order them from deandeluca.com.
4.8/5 (4 Votes)

Pan-Seared Shrimp with Walnut & Herb Gremolata

Pan-Seared Shrimp with Walnut & Herb Gremolata

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1. Combine parsley, cilantro, 1/2 teaspoon garlic, walnuts, rind, juice, salt, red pepper, and 2 teaspoons oil in a...

  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh cilantro
  • 1 1/2 teaspoons minced garlic, divided
  • 1 teaspoon chopped walnuts
  • 1/8 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon crushed red pepper
  • 1 tablespoon olive oil, divided
  • 6 ounces raw large shrimp, peeled and deveined
  • 2 cups fresh baby spinach
0/5 (0 Votes)

Shrimp Boil On A Stick With Thyme Lemon Butter

Shrimp Boil On A Stick With Thyme Lemon Butter

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SHRIMP BOIL: 1. Remove husks from corn

  • SHRIMP BOIL:
  • 12 uncooked jumbo shrimp, peeled & deveined (~6 oz)
  • 3 ears fresh corn
  • 1 lb tiny new potatoes
  • 1 lb Andouille sausage, cut in 1" pieces
  • 6 green onions, cut into 2" lengths (or chunks of yellow onion)
  • 1/4 cup olive oil
  • 1 TBS Old Bay seasoning
  • 2 lemons, cut into wedges
  • THYME LEMON BUTTER:
  • Juice of 1/2 a lemon
  • 2 TBS white wine or chicken broth
  • 1 clove garlic, minced
  • 1 TBS chopped fresh thyme
4.6/5 (18 Votes)

Cafe Brulot

Cafe Brulot

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Spiced Coffee with Brandy and Orange For more than a century, both Antoine's and Galatoire's, in New Orleans, have...

  • 1 orange
  • 12 whole cloves
  • 1/3 cup brandy
  • 1/3 cup Cointreau or other orange-flavored liqueur
  • 3 (2-inch-long) strips of lemon zest
  • 2 (3-inch) cinnamon sticks
  • 1 tablespoons sugar
  • 3 cups hot very strong brewed coffee (preferably chicory coffee blend or French roast)
4/5 (2 Votes)

Spinach-Asiago Gratins

Spinach-Asiago Gratins

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1. Preheat broiler. 2. Heat a large non-stick skillet over medium high heat

  • Cooking spray
  • 1 TBS butter
  • 1/2 cup finely chopped Walla Walla or other sweet onion
  • 2 garlic cloves, minced
  • 1 (10 oz) bag fresh spinach, coarsely chopped
  • 1 1/2 TBS flour
  • 1 cup milk
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Dash of ground nutmeg
  • 1/4 cup (1 oz) grated fresh Asiago cheese
  • 1 slice white bread, torn into pieces (or bread crumbs)
  • 1 TBS chopped parsley
4.3/5 (3 Votes)

Lemon Spaghetti

Lemon Spaghetti

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1. Cook spaghetti according to package directions

  • 8 oz uncooked spaghetti
  • 1 tsp grated lemon rind
  • 3 TBS fresh lemon juice
  • 3 TBS olive oil
  • Kosher salt to taste
  • Crushed red pepper to taste
  • 1 1/2 oz shaved Parmigiano-Reggiano cheese
  • 1/4 cup chopped fresh basil
4.5/5 (8 Votes)