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Recipes
Tangy Chicken "Philly" Steak Sandwiches
By Realtychick
In a small bowl, whisk together the vinegar, 1/2 cup of oil, the mustard, Italian seasoning, paprika, salt, and pep...
- 2 tablespoons red wine vinegar
- 1/2 cup olive oil, plus 2 tablespoons
- 1 tablespoon Dijon mustard
- 1 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 4 (6-ounces) boneless and skinless chicken cutlets
- 1 onion, diced
- 2 tablespoons minced garlic
- 2 tablespoons chopped chives
- 6 slices deli pepperoni
- 6 slices deli provolone
- 2 steak rolls, split and toasted
- 1/2 cup hot cherry pepper spread
Roasted Salmon with Tomato Jam
By Realtychick
Preheat the oven to 375°
- 4 ounces rice vermicelli
- 1/4 cup plus 1 tablespoon canola oil
- 1 large jalapeño, seeded and minced
- 1 garlic clove, minced
- 1/4 cup minced fresh ginger
- 1 large shallot, thinly sliced
- 1/2 teaspoon Madras curry powder
- 2 tablespoons Asian fish sauce
- 2 tablespoons fresh lime juice, plus wedges, for serving
- 1 small red bell pepper, thinly sliced
- 3 tablespoons chopped cilantro, plus leaves for garnish
- 1 small onion, minced
- One 14-ounce can diced tomatoes, drained
- 1/2 teaspoon crushed red pepper
- 2 tablespoons light brown sugar
- 2 tablespoons rice vinegar
- Salt and freshly ground pepper
- Four 6-ounce center-cut salmon fillets, with skin
Pan Roasted Chicken with Lemon & Prosciutto
By Realtychick
Preheat the oven to 350 degrees F
- Extra-virgin olive oil
- 4 ounces thinly sliced prosciutto, cut into ribbons
- Leaves from 2 small sprigs fresh rosemary
- 4 chicken breasts
- Salt and freshly ground black pepper
- 3/4 cup chicken stock
- 1/2 lemon, juiced
Swiss & Bacon Dip
By Realtychick
Preheat oven to 400 degrees F
- 8 slices center cut bacon, chopped
- 8 ounces softened cream cheese
- 1/2 cup mayonnaise
- 2 rounded teaspoons prepared Dijon style mustard
- 1 1/2 cups shredded Swiss cheese, available on dairy aisle
- 3 scallions, chopped
- 1/2 cup smoked almonds, coarsely chopped
- Baby carrots and a selection of spiced flat breads, cocktail sized pumpernickel or rye breads, or sliced whole grain baguettes, for dipping
Jamaican Coconut Shrimp Stew (8 Points)
By Realtychick
Season shrimp in a bowl with jerk seasoning
- 1 lb peeled and deveined jumbo shrimp
- 1 tbsp mild jerk seasoning
- 1/2 tbsp butter or coconut oil
- 1 scallion, chopped
- 1/4 cup chopped onion
- 1/4 cup chopped bell peppers
- 1 scotch bonet pepper, seeded and diced
- 1 cup light coconut milk
- chopped scallions or cilantro, for garnish
Cauliflower Parmesan
By Realtychick
Heat the oven to 400 degrees
- 1/2 cup all-purpose flour
- 4 large eggs, lightly beaten
- 3 cups panko or plain unseasoned bread crumbs
- Kosher salt, as needed
- Black pepper, as needed
- 1 medium head cauliflower, trimmed and cut into 2-inch florets
- Olive oil, for frying
- 5 cups Simple Tomato Sauce (see recipe)
- 1 cup finely grated Parmesan, preferably Parmigiano-Reggiano
- 1/2 pound fresh mozzarella, torn into bite-size pieces
Piatti's Bread Dip
By Realtychick
Pour vinegar and oil into a shallow dish such as a pie dish
- 1 cup balsamic vinegar
- 1/2 cup olive oil
- 5 garlic cloves, crushed
- 1/2 cup fresh shredded parmesan cheese
- fresh parsley, chopped (for color) crushed red pepper flakes
Red Chile Short Rib Tacos
By Realtychick
Preheat the oven to 350 degrees F
- Queso Sauce:
- 3 3 3 pounds bone-in beef short ribs, fat trimmed
- Kosher salt and freshly ground pepper
- 1/4 1/4 1/4 cup canola oil
- 3 3 3 cups chicken stock
- 2 2 2 dried ancho chile peppers, stemmed and seeded
- 2 2 2 dried New Mexico chile peppers, stemmed and seeded
- 4 4 4 dried cascabel chile peppers, stemmed and seeded
- 1 1 1 large Spanish onion, chopped
- 6 6 6 cloves garlic, smashed
- 1 1 1 cup dry red wine
- 1/2 1/2 1/2 cup port
- 12 12 12 sprigs thyme
- 16 16 16 hard corn taco shells
- Cilantro, queso sauce, pickled red onions and green chile relish, for topping (see recipe)
- Pickled Red Onions:
- Green Chile Relish:
Mediterranean Bean Salad (3 Points)
By Realtychick
In a large bowl, combine greens, beans, tomatoes and onion
- 10 oz mixed baby greens
- 15 1/2 oz canned cannellini beans, rinsed and drained
- 10 medium cherry tomato(es), halved
- 1/2 cup(s) onion(s), red, diced
- 1/2 tsp olive oil
- 1 Tbsp Dijon mustard
- 2 Tbsp balsamic vinegar
- 2 Tbsp fresh tarragon, minced
- 2 clove(s) (medium) garlic clove(s), minced
- 1/4 tsp table salt
- 1/8 tsp black pepper
Spicy Roasted Olives
By Realtychick
Preheat oven to 300 degrees F
- 3 cups mixed green and black olives with pits
- 4 sprigs rosemary
- 1 fresh red chile, sliced thin
- 4 whole cloves garlic, peeled
- 2 tangerines
- 1/2 cup extra-virgin olive oil
- 1 tablespoon red wine vinegar