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Recipes
Coconut Laksa with Shrimp
By Realtychick
In a large saucepan, combine the shrimp shells with the onion, carrot and 8 cups of water and bring to a boil
- 1 1/2 pounds medium shrimp—shelled and deveined, shells reserved
- 1 onion, quartered
- 1 carrot, sliced
- 3 large shallots, quartered
- 4 jalapeños, seeded and coarsely chopped
- 1/3 cup thinly sliced fresh ginger
- 1/4 cup macadamia nuts
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 cup Asian fish sauce
- 1/4 cup canola oil
- 2 plump lemongrass stalks—bottom 8 inches only, outer layer removed, stalk cut into 2-inch lengths
- One 14 1/2-ounce can unsweetened coconut milk
- 2 tablespoons light brown sugar
- 1 pound Thai flat rice noodles (pad thai), soaked in warm water for 10 minutes
- Salt
- Lime wedges, for serving
Kicked-Up Meatloaf
By Realtychick
In a large skillet heat the butter over medium-high heat until melted
- 2 tablespoons butter
- 1 large onion, chopped
- 1 rib celery, finely chopped
- 1/2 red bell pepper, finely chopped
- 2 teaspoons minced garlic, plus 1 teaspoon
- 1 teaspoon chopped thyme leaves
- 1 teaspoon chopped rosemary
- 1/3 cup chopped fresh parsley
- 2 eggs
- 1 1/2 teaspoons Dijon mustard
- 1/2 cup ketchup, plus 1/4 cup
- 2 tablespoons plus 1 teaspoon Worcestershire sauce
- 1/2 cup Heavy cream
- 2/3 cup Breadcrumbs
- 1 pound ground chuck
- 1/2 pound pork sausage (such as breakfast sausage)
- 1/2 pound ground veal
- 1 1/2 teaspoons salt
- 2 teaspoons plus 1/4 teaspoon freshly ground black pepper
- 4 slices bacon, cut in half
- 2 tablespoons white or red wine vinegar
- 1/2 cup canned tomatoes, chopped or crushed
Curry Turkey Burgers with Mango Chutney
By Realtychick
Combine first 8 ingredients and form into 4 patties
- Toppings:
- 1 1/2 lb. package ground turkey
- 2 scallions, thinly sliced
- A handful cilantro, chopped very fine, about 2 tablespoons, optional
- 1 inch piece fresh ginger, grated or minced
- 2 cloves garlic, minced
- 1/2 red bell pepper, finely chopped
- Coarse salt
- 2 tablespoons mild curry paste or a handful of curry powder
- Drizzle extra-virgin olive oil
- 4 crusty rolls, split
- Bib or leaf lettuce
- Sliced vine-ripe tomatoes
- Mango chutney
Double Dark Chocolate Cupcakes with Peanut Butter Filling
By Realtychick
Preheat the oven to 350° and position 2 racks in the lower and middle third of the oven
- 3/4 cup plus 2 tablespoons cocoa powder (not Dutch process)
- 1/2 cup boiling water
- 1 cup buttermilk
- 1 3/4 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 sticks plus 3 tablespoons unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup creamy peanut butter
- 2/3 cup confectioners' sugar
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
Saffron Risotto
By Realtychick
In a saucepan, bring chicken broth to a simmer
- 8 cups chicken broth
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cups Arborio rice
- 3 pinches saffron threads
- 3 tablespoons Parmesan cheese, grated
- Salt and pepper, to taste
Meatloaf Quesadillas with Cilantro Cream Sauce
By Realtychick
Make the cilantro cream: Puree the sour cream, cilantro, lime juice and hot sauce in a blender until smooth
- For the Cilantro Cream:
- 1/2 cup sour cream
- 1/2 cup fresh cilantro, plus more for garnish
- Juice of 1/2 lime
- 2 teaspoons green hot sauce
- For the Quesadillas:
- 2 cups leftover Mini Skillet Meatloaves, crumbled
- 1 14.5-ounce can black beans, drained and rinsed
- 1 scallion, chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 8 8-inch flour tortillas
- 2 cups shredded cheddar cheese
Roast Salmon and Broccoli with Chile-Caper Vinaigrette
By Realtychick
Preheat oven to 400°. Toss broccoli and 2 Tbsp
- 1 bunch broccoli (about 1 1/2 lb.), cut into florets
- 4 tablespoons olive oil, divided
- Kosher salt, freshly ground pepper
- 4 6-oz. skinless salmon fillets
- 1 red Fresno chile or jalapeño, thinly sliced into rings, seeds removed if desired
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons drained capers
Peanut Butter Caramel Swirled Brownies
By Realtychick
Bring the cream to a simmer over low heat in a small saucepan
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1/4 cup water
- 1/2 cup smooth peanut butter
- 1 tablespoon corn syrup
- Pinch sea salt
- 1/8 teaspoon vanilla extract
- 1 cup (2 sticks) unsalted butter, cut into chunks
- 6 ounces high-quality unsweetened chocolate, coarsely chopped
- 2 ounces bittersweet chocolate, coarsely chopped, plus 4 ounces
- 1 teaspoon espresso powder
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown muscavado sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine salt
- 1 cup unbleached all-purpose flour
Sautéed Greens with Shallots and Thyme
By Realtychick
Heat a large pot. Add the greens and cook over high heat, tossing just until wilted
- 2 pounds tender greens, such as spinach, watercress and dandelion greens—thick stems discarded, leaves coarsely chopped
- 1/4 cup vegetable oil
- 1 large shallot, minced
- 2 large garlic cloves, minced
- 2 teaspoons chopped thyme leaves
- Pinch of crushed red pepper
- Salt and freshly ground pepper
Rosemary Pork Roast with Fennel and Green Olives
By Realtychick
Preheat oven to 350°. Mix rosemary and garlic in a small bowl
- 3 tablespoons chopped fresh rosemary leaves
- 2 tablespoons minced garlic
- 1 boned pork loin roast (about 3 lbs.), strings removed, rinsed, and dried
- Kosher salt
- Pepper
- 1/3 pound thinly sliced prosciutto
- 2 tablespoons olive oil
- 3 pounds fresh fennel, bulbs stemmed, cored, and cut into wedges, plus 1/2 cup chopped fronds
- 2 cups dry white wine
- 1 cup pitted green olives, halved