Alexia House Party Recipes

In my Alexia Frozen Foods House Party box, they included several recipes that I wanted to share since I didn't get to make them for the party. They also have more recipes on their website.

Yucatan Roasted Chicken with Chipotle Sweet Potatoes
using Alexia Chipotle Roasted Sweet Potatoes

1 whole chicken
6 T. butter
2 t. lime juice
1 t. oregano
1 t. kosher salt
1/2-1 t. lime zest
3 t. cilantro, chopped
2 t. garlic, chopped
2 lime quarters
1 onion quartered
1 small bunch cilantro
2 garlic cloves

Blend the butter with the spices & reserve. Preheat oven to 375. Clean and pat the chicken dry. Place the quartered vegetables, cilantro, & garlic in cavity. Rub the butter mixture all over the chicken, including some under the skin on the breast. Roast at 375 for about 1 hour or until the internal temperature reaches 165. During the last 20 minutes of cooking, saute Chipotle Roasted Sweet Potatoes according to package instructions.

Remove chicken from oven, allow to rest for 10 minutes. Carve chicken & serve with Sweet Potatoes.

Grilled Fully Loaded Yukon Mashed Potatoes
using Alexia Mashed Potatoes

1/4 C. melted butter
1/2 C. Alexia Yukon Gold Mashed Potatoes
2 t. sliced green onions
2 t. crumbled bacon
1 t. sour cream
2 T. shredded cheddar cheese

Prepare Mashed Potatoes according to package instructions. Heat 1/2 of the butter on a griddle or saute pan. Mix green onions, bacon, sour cream and 1/2 of cheese into the mashed potatoes. Place the mashed potatoes on the butter, flatten slightly. Allow to grill on one side for approximately 2-3 minutes until you have formed a golden brown "crust." Put the remaining butter on the griddle, flip the potato over onto the melted butter and "flatten" with the spatula. Grill for 2-3 minutes to form a "crust." Sprinkle remaining cheese across the top and serve.

Sweet Potato Fries with Lime Sour Cream Dipping Sauce
using Alexia Sweet Potato Fries

1 C. sour cream
1 T. lime juice
pinch of kosher salt
1/2-1 t. lime zest

Mix all ingredients together and allow to sit for 15-20 minutes. Bake Sweet Potato Fries according to package instructions and then serve with the lime sour cream.

Garlic Bleu Cheese Dip
with Garlic Baguette or Yukon Gold Fries

8 ounces cream cheese
1/4 C. bleu cheese crumbles
1 T. garlic, minced
2 T. chives, sliced
pinch of kosher salt
1/2 C. heavy cream
1/4 C. grated Parmesan cheese

Preheat oven to 400. Combine all ingredients except heavy cream in food processor and combine. Gradually dd heavy cream until smooth. Place in baking dish and bake for about 5 minutes or until bubbly. Serve with Garlic Baguette or Yukon Gold Fries baked according to package instructions.

Breast of Chicken, Martini-Style

submitted by Missy

Serves 4

Coarse salt
8 ounces green beans or haricots verts, trimmed
4 carrots, cut into thin strips, about 2 inches long
4 boneless, skinless chicken breast halves (6 ounces each), tendons removed
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
3 large eggs, beaten
1 1/3 cups freshly grated Parmigiano-Reggiano cheese
2 cups safflower or corn oil
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
3/4 cup dry white wine

Preheat oven to 425°.

Bring a large pot of salted water to a boil over high heat. Prepare an ice-water bath; set aside. Add carrots to boiling water and cook until tender-crisp, about 3 minutes. Drain and transfer vegetables to ice-water bath to cool. Drain and set aside. Repeat process with green beans.

Place each chicken breast half between two sheets of plastic wrap on a cutting board. Using the flat side of a meat mallet or the back of a skillet, pound chicken breasts until they are 3/8 inch thick.

Remove chicken from plastic wrap; season with salt and pepper. Place flour, eggs, and cheese each in separate large, shallow dishes. Coat each chicken breast half evenly with flour, shaking off any excess. Then dip in egg, followed by cheese to coat.

Heat oil in a deep large skillet over medium-high heat. When oil is very hot, reduce heat to medium and, working in batches, add chicken. Cook chicken, turning once, until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate. Repeat process with remaining chicken, allowing oil to reheat between batches.

Melt butter in a small saucepan over medium heat. Add lemon juice and wine; stir to combine. Pour butter mixture into the bottom of a large baking dish. Arrange chicken in baking dish and top each with an equal amount of beans and carrots. Brush some of the butter mixture over the chicken and vegetables and transfer baking dish to oven. Cook until vegetables begin to brown, 15 to 20 minutes. Remove from oven and serve immediately.

source: Martha Stewart!