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Recipes
Spicy Spiked Hot Chocolate
By Realtychick
Combine milk, cream, sugar, chile, and cinnamon stick in a medium saucepan; scrape in seeds from vanilla bean and a...
- 2 cups whole milk
- 1 cup heavy cream
- 1/3 cup sugar
- 1/2 ancho chile, lightly crushed
- 1 cinnamon stick
- 1/2 vanilla bean, split lengthwise
- 3 oz. bittersweet chocolate (at least 70% cacao), chopped
- 2 oz. Xtabentún, Pernod, or other anise-flavored liqueur
Butternut Squash & Tomato Soup
By Realtychick
Preheat oven to 400°. Brush a baking sheet with 1 Tbsp
- 2 tablespoons olive oil, divided
- 1 medium butternut squash, halved, seeded
- 2 garlic cloves, peeled
- 1 onion, chopped
- 2 teaspoons grated peeled ginger or 1/2 teaspoon dried ground ginger
- 2 teaspoons kosher salt plus more for seasoning
- 1/2 teaspoon ground turmeric
- 1 28-oz. can whole peeled tomatoes, drained
- 1 1/2 cups cups low-sodium chicken broth
- Freshly ground black pepper
Jerk Turkey Burger with Mango Slaw
By Realtychick
Preheat a grill or grill pan to medium high
- 1 pound ground turkey
- 1 tablespoon jerk seasoning, plus more for sprinkling
- 1 small green apple, peeled and grated
- 1/2 cup finely chopped scallions
- 1/4 cup panko (Japanese breadcrumbs)
- Kosher salt and freshly ground pepper
- 1/4 cup mayonnaise, plus more for brushing
- 1/4 cup mango chutney, roughly chopped
- 3 cups shredded green cabbage
- 1 carrot, shredded
Herbes de Napa
By Realtychick
Combine all ingredients. Store in an airtight container away from light and heat for up to 4 months
- 12 tablespoons dried thyme leaves
- 6 tablespoons fennel seed
- 5 tablespoons dried summer savory leaves
- 3 tablespoons dried rosemary leaves
- 3 tablespoons crumbled bay leaves
- 3 tablespoons dried lavender flowers
Kobe Sliders w/ Tex Aioli
By Realtychick
Make the onions: Heat the olive oil in a large skillet over medium-high heat until almost smoking
- For the Onions:
- 2 tablespoons extra-virgin olive oil
- 2 jumbo sweet onions, thinly sliced
- 2 tablespoons bourbon
- 3 tablespoons unsalted butter
- 2 tablespoons sugar
- Kosher salt and freshly ground pepper
- For the Aioli:
- 2 cups mayonnaise
- 1 tablespoon tequila
- 2 tablespoons fresh lime juice
- 3 tablespoons pickled jalapenos
- 1/4 cup chopped fresh cilantro
- Kosher salt and freshly ground pepper
- For the Sliders:
- 3 pounds ground kobe beef
- Vegetable oil, for the grill
- 1 teaspoon garlic salt
- Sea salt and freshly ground pepper
- 12 mini burger buns
- Unsalted butter, softened, for brushing
- 12 lime wedges
Miguel's White Cheese Dip
By Realtychick
Heat whipping cream in a heavy saucepan over high heat
- 2 cups whipping cream
- 1 cup sour cream
- 1 teaspoon chicken base
- 1 tablespoon jalapeno juice (from bottled jalapenos)
- 2 tablespoons clarified butter
- 1 tablespoon flour
- 2 tablespoon pickled jalapeno, minced
- 1 ounce shredded monterey jack cheese
- 1 ounce shredded cheddar cheese
Honey & Lime-Glazed Pork Tenderloin
By Realtychick
Preheat the oven to 400°F
- Glaze:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 garlic cloves, minced
- Juice and zest of 4 limes
- 3 tablespoons honey
- 1 tablespoon freshly ground black pepper
- 1 tablespoon ground cumin
- Pinch of cayenne pepper
- derloin:
- One 2-pound pork tenderloin, tied (See Finishing Touches)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Lime wedges, for garnish
- 1/2 cup chopped cilantro, for garnish
Cranberry-Serrano Chutney
By Realtychick
Combine the sugar, honey, 2 cups of cranberries and 1 cup of water in a medium saucepan and cook over medium-high h...
- 1/2 cup light brown sugar
- 2 tablespoons honey
- 3 cups cranberries, divided
- 1 cup water
- 1 medium red onion, finely diced
- 1 tablespoon fresh ginger, grated
- 1 serrano chile, finely diced
- 1 clove garlic, finely chopped
- Salt
- Freshly ground black pepper
- 1/4 cup freshly chopped cilantro leaves
Kale Minestrone with Pistou
By Realtychick
Tie oregano, rosemary, and bay leaves together with kitchen twine
- Pistou:
- 3 sprigs oregano
- 3 sprigs rosemary
- 2 bay leaves
- 2 tablespoons olive oil
- 4 ounces pancetta, chopped
- 1 onion, chopped
- 1 leek, white and pale-green parts only, thinly sliced
- 2 carrots, peeled, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt
- 2 tablespoons tomato paste
- 1 28-oz. can whole peeled tomatoes, drained
- 1 Parmesan rind (about 2 ounces)
- 3 cups cooked cannellini beans, cooking liquid reserved if desired, or two 15-oz. cans, rinsed
- Freshly ground black pepper
- 12 ounces baby Yukon Gold potatoes, scrubbed, cut into 1/2” pieces
- 1/2 bunch Tuscan kale, ribs and stems removed, leaves torn into 1” pieces
- 2 garlic cloves
- 1 cup fresh basil leaves
- 1/2 cup olive oil
- 2 tablespoons freshly grated Parmesan
- 1 teaspoon finely grated lemon zest
- Kosher salt
Baked Artichokes With Gorgonzola & Lemon
By Realtychick
Bring a large pot of salted water to a boil over high heat
- Salt
- 2 artichokes
- 2 lemons, plus 1 lemon
- 5 ounces mild Gorgonzola cheese, room temperature
- 1 tablespoons cream
- 1 teaspoons chopped fresh thyme leaves
- 1 teaspoons chopped fresh parsley leaves, plus 1 teaspoon
- 1 clove garlic, minced
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoon bread crumbs
- 1/2 tablespoon olive oil