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Recipes
Date, Walnut, and Blue Cheese Ball
By Chez_Alexander
1. Place first 4 ingredients in a large bowl; beat with a mixer at medium speed 2 minutes or until smooth and cream...
- 1 cup (4 oz) crumbled blue cheese
- 1 TBS buttermilk
- 8 oz cream cheese, softened
- 3 TBS minced pitted Medjool dates (2-3 dates)
- 1 TBS minced shallots
- 1/2 tsp grated lemon rind
- 1/4 cup fresh parsley, minced
- 2 1/2 TBS walnuts, toasted, finely chopped
- Salt & pepper to taste
White Bean Soup with Cheese Toasts
By Chez_Alexander
1. Position a rack about 4 inches from the broiler heat source, and preheat oven to broil
- 1/2 cup dry white wine
- 2 sprigs fresh rosemary, each about 6 inches long
- 2 sprigs fresh thyme
- 2 1/2 cups chicken stock
- 2 15-oz cans of cannellini or other white beans, strained and rinsed
- 1 small shallot, peeled, trimmed and halved
- 1 small garlic clove, peeled, trimmed and halved
- 1 TBS olive oil
- 1 TBS butter
- Kosher salt and freshly ground black pepper
- 4 slices crusty sourdough bread (each about 1-inch thick; 8 ounces total),
- 3 oz mozzarella cheese, shredded
- 1 oz Parmesan cheese, grated
Avocado Cucumber Salad
By Chez_Alexander
Mix and serve
- 1 lb seedless cucumber (washed and chopped into chunks)
- 2 scallions (thin or 1 regular, thinly sliced)
- 1 avocado (large, pitted and diced)
- 2 tbsps mayonnaise
- 1/2 lime (plus more to taste)
- salt
- hot sauce
- chopped cilantro (or flat-leaf parsley to garnish)
Classic Wedge Salad
By Chez_Alexander
1) Whisk first 5 ingredients together in a small bowl; fold in blue cheese and 2 slices bacon
- 1/2 shallot, finely chopped
- 3 TBS chives, finely chopped, divided (2 TBS / 1 TBS)
- 3/4 cup sour cream (full fat)
- 1/2 cup buttermilk
- 1 TBS white wine vinegar
- 1/2 cup crumbled blue cheese
- 8 slices crisp cooked bacon, crumbled, divided (2 slices / 6 slices)
- 1 small head iceberg lettuce
- 1 small red onion, thinly sliced
- Kosher salt & ground black pepper to taste
Crab and Ricotta Cannelloni
By Chez_Alexander
1. Bring a large pot of salted water to a boil over high heat
- 1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
- 1 cup whole milk ricotta cheese
- 3 oz grated Parmesan, plus 1 oz for sprinkling
- 1 egg yolk
- 1/2 cup chopped fresh basil leaves
- 1 pound lump crabmeat
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- Béchamel Sauce (see separate recipe)
Mexican Shrimp Bisque
By Chez_Alexander
1. In a small saucepan, saute onion in oil until tender
- 1 small onion, chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon flour
- 1 cup chicken stock
- 1/2 cup heavy whipping cream
- 1/2 tsp cayenne pepper
- Pinch ground cumin
- Pinch ground coriander
- 1/2 pound uncooked medium shrimp, peeled and deveined, cut into bite-sized pieces
- 1/2 cup sour cream
- Chopped fresh cilantro and sliced avocado, optional
Weeknight Lemon Chicken Skillet Dinner
By Chez_Alexander
A lemon sauce brightens this cozy winter meal of chicken breast flavored with thyme, baby red potatoes, Cremini mus...
- 1 1/2 pounds baby red potatoes, halved
- 1 tablespoon olive oil, divided into 1 teaspoon & 2 teaspoons
- 4 (4-ounce) chicken breast halves, skinless, boneless, pounded to 3/4-inch thickness
- 2 thyme sprigs
- 8 ounces cremini mushrooms, quartered
- 1 tablespoon fresh thyme, chopped
- 1/4 cup whole milk
- 5 teaspoons flour
- 1 3/4 cup chicken stock
- 8 lemon slices, very thin
- 1 (8-ounce) package haricots verts, trimmed (French green beans)
Crab Eggs Benedict
By Chez_Alexander
This eggs benedict is served with an easy, mock hollandaise sauce made from mayonnaise and buttermilk instead of th...
- 1/3 cup buttermilk
- 1/3 cup mayonnaise
- 1/2 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoon Dijon mustard
- 1 tablespoon butter
- Kosher salt and black pepper to taste
- 1 tablespoon white wine vinegar
- 8 large eggs
- 4 English Muffins, toasted
- 8-ounces fresh lump crabmeat, about 1 cup, shell pieces removed
- chives and/or tarragon, diced, optional to garnish
Skillet Apple Pork Chops
By Chez_Alexander
This twist on an easy one-pot recipe is weeknight-fast yet fit for company and makes us simply giddy for fall
- 1 1/2 tablespoons olive oil, divided
- 4 (6-oz.) bone-in pork chops
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1/2 cup unsalted chicken stock (such as Swanson)
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh sage
- 1 1/2 teaspoons chopped fresh rosemary
- 2 medium apples, thinly sliced
- 1 small red onion, thinly vertically sliced
London Broil with Mushroom Sauce
By Chez_Alexander
1. Combine 1/2 cup shallots, 1 tablespoon garlic, 1 tablespoon oil, vinegar, mustard, Worcestershire, hot sauce...
- 3/4 cup finely chopped shallots, divided
- 2 tablespoons minced garlic, divided
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce (such as Tabasco)
- 1/2 teaspoon dried thyme
- 1 1/2 pounds top round steak, trimmed
- 2 (8-ounce) packages presliced mushrooms
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 1/2 cups beef stock, divided
- 1 tablespoon flour
- 1 1/2 tablespoons butter
- 2 teaspoons soy sauce