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Recipes
Roasted Turkey with Pomegranate Sauce
By Realtychick
Preheat the oven to 450 degrees F
- 1 fresh turkey, about 16 pounds
- 20 fresh sage leaves
- 1 cup (2 sticks) butter, melted
- Salt and freshly ground pepper
- Pomegranate Sauce, recipe follows
- Chopped chives, for garnish
- Pomegranate seeds, for garnish
Chicken Enchilada Stuffed Zucchini Boats (6 Points)
By Realtychick
For the enchilada sauce: In a medium saucepan, spray oil and sauté garlic
- For the enchilada sauce:
- olive oil spray (I used my Misto)
- 2 garlic cloves, minced
- 1 or 2 tbsp chipotle chile in adobo sauce, more if you like it spicy
- 1-1/2 cups tomato sauce
- 1/2 tsp chipotle chili powder
- 1/2 tsp ground cumin
- 2/3 cup fat-free low-sodium chicken broth
- kosher salt and fresh pepper to taste
- For the zucchini boats:
- 4 (about 32 oz total) medium zucchini
- 1 tsp oil
- 1/2 cup green onions, chopped
- 3 cloves garlic, crushed
- 1/2 cup diced green bell pepper
- 1/4 cup chopped cilantro
- 8 oz cooked shredded chicken breast
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1/2 tsp chipotle chili powder
- 3 tbsp water or fat free chicken broth
- 1 tbsp tomato paste
- salt and pepper to taste
- For the Topping:
- 3/4 cup reduced fat shredded sharp cheddar
- chopped scallions and cilantro for garnish
Mango & Rose Water Sorbet
By Realtychick
In a small saucepan, combine the sugar, water, and lime zest over medium heat
- 1 cup sugar
- 3/4 cup water
- 1 lime, zest finely grated
- 3 ripe mangos, cut into chunks and frozen (about 2 cups)
- 2 cups ice cubes
- 1/2 cup crisp white wine, such as Pinot Grigio
- 1 teaspoon rose water (or orange blossom water)
- Fresh mint leaves, for garnish
Grilled Shrimp and Cilantro Pesto Pizza
By Realtychick
In a small bowl, whisk together the yeast and 1/4 cup of the warm water
- Cilantro Pesto:
- 1 (1/4 ounce) package active dry yeast (2 1/4 teaspoons)
- 3/4 cup warm water (105 to 115 degrees F)
- 1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading and dredging
- 1 1/2 teaspoons salt
- 3 teaspoons olive oil, divided, plus more for brushing dough
- 2 cups grated Monterey Jack cheese
- Cilantro Pesto, recipe follows
- Grilled Shrimp, recipe follows
- Cilantro leaves, for garnish
- 3/4 cup fresh cilantro leaves
- 1/4 cup parsley leaves
- 2 garlic cloves, coarsely chopped
- 2 tablespoons pine nuts
- 1/4 cup grated Parmesan
- 1/2 cup olive oil
- Salt and freshly ground black pepper
- Grilled Shrimp:
- 16 large shrimp, peeled and deveined
- Olive oil
- Salt and freshly ground black pepper
My Big, Fat Chocolate Chip Cookies
By Realtychick
Preheat the oven to 350 degrees F
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup white sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 (8-ounce) block dark chocolate, coarsely chopped
Key Lime Mousse Pie
By Realtychick
Crust: Mix together the cracker crumbs, sugar, and butter
- Crust:
- 2 cups crushed graham crackers
- 1/4 cup sugar
- 1/2 cup (1 stick) butter, melted
- Filling:
- 6 tablespoons fresh key lime juice
- 1 1/4 ounces (1 envelope) package unflavored gelatin
- 2 1/2 cups heavy cream, divided
- 10 (1-ounce) squares white chocolate, chopped
- 3 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 1/2 tablespoons lime zest
- 1 1/2 ounces white chocolate, grated or shaved into curls, for garnish
- Candied Lime Peel, for garnish
- Candied Lime Peels:
- 4 limes, peels removed and sliced into strips
- 2 cups sugar, plus more for rolling
- 2 cups water
Spicy Garlic Chickpeas
By Realtychick
Cook chickpeas with garlic and chile in oil in a large skillet over medium-high heat until garlic is golden and chi...
- 2 15-oz. cans chickpeas (rinsed)
- 4 crushed garlic cloves
- 1 chile de árbol, crushed, or 1/2 tsp. crushed red pepper flakes
- 3/4 cup olive oil
- Kosher salt and freshly ground black pepper
Blackened Tilapia with Radish and Cucumber Salsa (3)
By Realtychick
Coat a large nonstick sauté pan with cooking spray
- 1 spray(s) cooking spray
- 3/4 pound(s) raw farm-raised tilapia
- 1.5 Tbsp Chef Paul Prudhomme's Magic Seasoning Blends Blackened Redfish Magic, or other brand, or to taste
- 3 medium radishes, red
- 1/2 medium cucumber(s), chopped
- 1/4 medium sweet red pepper(s), chopped
- 2 medium scallion(s), sliced
- 1 Tbsp cilantro, fresh, chopped
- 1 Tbsp fresh lime juice
- 1/2 tsp olive oil
- pinch table salt
- pinch black pepper
New England Clam Chowder
By Realtychick
In a heavy stock pot, over medium-high heat, render the bacon, until crispy, about 8 minutes
- 1/2 pound bacon, medium dice
- 1 cup chopped leeks (about 1 pound)
- 1 cup chopped yellow onions
- 1/2 cup chopped celery
- 1 carrot, peeled and diced
- 3 bay leaves
- 1 tablespoon chopped fresh thyme
- 1/2 cup flour
- 1 pound white potatoes, peeled and medium diced
- 4 cups clam juice
- 2 cups heavy cream
- 2 pounds little neck clams, shucked, chopped
- 2 tablespoons finely chopped parsley
- Salt and pepper
Spicy Mexican Strata
By Realtychick
Butter 8-by-8-inch baking dish and set aside
- 1 tablespoon unsalted butter
- 6 medium scallions, ends trimmed and thinly sliced (about 1 cup)
- 8 ounces asparagus, trimmed and cut into 1-inch pieces (about 2 cups)
- 6 large eggs
- 1 1/2 cups half-and-half
- 1 teaspoon kosher salt
- 1/2 teaspoon cumin
- 1/4 teaspoon ground black pepper
- 1/2 pound loaf ciabatta or French bread, sliced 3/4-inch thick
- 1 1/2 cups shredded Jack cheese (about 4 ounces)
- 1/2 cup pickled jalapenos, rinsed and coarsely chopped
- 1/2 cup chopped fresh cilantro leaves, plus more for garnish
- Sour cream, for garnish
- Avocado, for garnish