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Recipes
Red Velvet Milkshake
By Realtychick
Preheat the oven to 325 degrees
- 3/4 cup vegetable oil
- 1/2 cup buttermilk
- 1 egg
- 4 teaspoons red food coloring
- 1/2 teaspoon pure vanilla extract
- 1 cup cake flour
- 3/4 cup sugar
- 1 tablespoon cocoa powder
- 1/4 teaspoon salt
- 3 pints vanilla ice cream
- 4 cups whole milk
- 1 8-ounce package cream cheese
- Whipped cream
Barefoot Contessa Parmesan Roasted Asparagus
By Realtychick
Preheat the oven to 400 degrees F
- 2 1/2 pounds fresh asparagus (about 30 large)
- 2 tablespoons good olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmesan
- 2 lemons cut in wedges, for serving
Indian Corn Dogs with Mango Dipping Sauce
By Realtychick
Place the mango, jalapeno, mayonnaise, lime zest and juice, cilantro and a pinch of salt in a blender
- 1/2 cup roughly chopped ripe mango
- 1/2 jalapeno, seeded if desired, roughly chopped (about 2 tablespoons)
- 1/4 cup mayonnaise
- Zest and juice of 2 limes
- 2 tablespoons roughly chopped fresh cilantro
- Kosher salt
- Vegetable oil, for frying
- One 14-ounce package kielbasa sausage
- 2 cups of your favorite prepared "Just Add Water" buttermilk pancake mix
- 1/4 cup cornstarch
- 1/3 cup course-ground cornmeal
- 2 tablespoons garam masala
- Special equipment: six 8-inch wooden skewers
THE Cinnabon Cinnamon Buns
By Realtychick
Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100
- For the Dough:
- 1 cup whole milk
- 1 1/4-ounce packet active dry yeast
- 1/4 cup plus 1/4 teaspoon granulated sugar
- 4 tablespoons unsalted butter, melted, plus more for the bowl
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour, plus more if needed
- 3/4 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- For the Filling:
- All-purpose flour, for dusting
- 12 tablespoons unsalted butter, softened, plus more for the pan
- 1/2 cup granulated sugar
- 3 tablespoons ground cinnamon
- For the Glaze:
- 2 cups confectioners' sugar
- 1/3 cup heavy cream
- 4 tablespoons unsalted butter, melted
Salted Caramel Ice Cream
By Realtychick
Heat the sugar in a dry heavy-bottomed sauce pan over medium heat, stirring with a fork to heat the sugar evenly, u...
- Ice Cream Base:
- 1 1/4 cups sugar
- 3/4 cup heavy cream
- 2 teaspoons flaky sea salt, such as Maldon
- 1 tablespoon pure Tahitian vanilla extract
- 1 cup whole milk
- 4 large egg yolks
- 3/4 cup sugar
- 2 cups heavy cream
Kicked Up Steak & Burger Rub
By Realtychick
Whisk together all ingredients
- 1 cup ancho chili powder
- 1/3 cup Spanish paprika
- 3 tablespoons ground dried oregano
- 3 tablespoons ground coriander
- 3 tablespoons dry mustard
- 1 tablespoon ground cumin
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 2 teaspoons chile de arbol, optional
Green Chili Cheeseburgers
By Realtychick
For the queso sauce: Melt the butter in a small saucepan over medium heat
- Queso Sauce:
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 12 ounces Chihuahua or Monterey jack cheese, coarsely grated
- 1/4 cup grated Parmesan
- Kosher salt and freshly ground black pepper
- Green Chile Relish:
- 1 medium poblano chile, roasted, peeled, seeded and thinly sliced
- 2 Hatch chiles, roasted, peeled, seeded and thinly sliced
- 1 serrano chile, roasted, peeled, seeded and thinly sliced
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons chopped fresh cilantro leaves
- Kosher salt and freshly ground black pepper
- Pickled Red Onions:
- 1 1/2 cups red wine vinegar
- 1/4 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 medium red onion, peeled, halved and thinly sliced
- Burgers:
- 1 tablespoon canola oil
- 1 1/2 pounds ground beef
- Kosher salt and freshly ground black pepper
- 4 hamburger buns, split and lightly toasted
- 12 blue or yellow corn tortilla chips, coarsely crushed
Roasted Halibut with Grapefruit Fennel Salsa
By Realtychick
Preheat the oven to 375 degrees F
- 1 cup ruby red grapefruit segments (about 2 grapefruits)
- 1/4 cup grapefruit juice
- 1 teaspoon grapefruit zest
- 1 fennel bulb, trimmed
- 1/4 cup extra-virgin olive oil
- 2 tablespoons pitted nicoise olives, halved
- 2 tablespoons chopped fresh parsley leaves
- 1 teaspoon salt
- 1/8 teaspoon red pepper flakes
- 4 (6-ounce) pieces halibut
- 1/4 teaspoon ground black pepper
Grilled Ratatouille
By Realtychick
Preheat grill to medium-high
- 2 zucchini, cut into quarters lengthwise
- 2 yellow squash, cut into quarters lengthwise
- 2 Japanese eggplant, halved lengthwise
- 2 red bell peppers, stemmed, seeded and quartered
- 2 yellow bell peppers, stemmed, seeded and quartered
- 2 red onions, quartered
- 1 pint cherry tomatoes
- 1/2 cup olive oil, plus 2 tablespoons
- Salt and freshly ground pepper
- 4 cloves garlic, finely chopped
- 2 tablespoons finely chopped fresh oregano leaves
- 1/4 cup finely chopped flat-leaf parsley leaves
Black Forbidden Rice with Peaches and Snap Peas
By Realtychick
For the rice: In a medium saucepan, bring the water, rice, ginger, and salt to a boil over medium heat
- Rice:
- 3 1/2 cups water
- 2 cups black forbidden rice (recommended: Lotus Foods)
- 1 (1 1/2-inch) piece fresh ginger, peeled and finely chopped
- 2 teaspoons kosher salt
- 1 tablespoon vegetable oil
- 2 1/2 cups (8 ounces) snap peas, trimmed and cut into 1-inch pieces
- 2 peaches, pitted and sliced
- Dressing:
- 1/4 cup seasoned rice vinegar
- 1/4 cup grapeseed oil
- 3 tablespoons honey
- 1 tablespoon soy sauce