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Recipes
Fusilli with Sausage, Spinach and Peppers (7)
By Realtychick
Cook pasta according to package instructions
- 4 oz uncooked fusilli
- 4 oz raw turkey sausage, casings removed
- 5 oz chopped frozen spinach, thawed and squeezed dry
- 1/2 cup(s) canned chicken broth
- 4 oz canned pimento, drained and chopped
- 1/4 tsp table salt
- 1/8 tsp black pepper
- 1/4 tsp dried oregano
- 1/4 tsp dried red pepper flakes
Zucchini Bread with Oats
By Realtychick
Preheat oven to 350°. Spray two 8 1/2x4 1/2" loaf pans with nonstick spray and line with parchment paper, leaving ...
- Non-stick vegetable oil spray
- 1 cup walnuts (optional)
- 3 large eggs
- 1 cup vegetable oil
- 1 1/4 cups granulated sugar
- 1/2 cup (packed) light brown sugar
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon freshly grated nutmeg
- 3 1/2 cups coarsely grated zucchini (from about 1 lb. zucchini)
- 1 1/4 cups old-fashioned rolled oats, divided
- 3 tablespoons raw sugar
Bacon Candy
By Realtychick
Preheat the oven to 400°
- 20 pieces bacon
- 1/2 cup brown sugar
- 1 1/2 Tsp. chili powder
Spicy Shrimp & Chorizo Kabobs
By Realtychick
On a cutting board, using the flat side of a chef's knife, mash the garlic and salt to a coarse paste
- 2 large garlic cloves, thickly sliced
- 2 teaspoons sea salt
- 2 teaspoons caraway seeds
- 2 tablespoons pure chile powder, such as ancho
- 1/4 cup extra-virgin olive oil
- 2 pounds large shrimp, shelled and deveined
- 8 small chorizo (about 1/2 pound total), sliced 1/2 inch thick
Grilled Chicken Breasts with Grapefruit Glaze
By Realtychick
1.Light the grill. In a small bowl, combine the garlic, grapefruit zest, grapefruit juice, oil, honey, salt, and pe...
- 2 cloves garlic, minced
- 1 teaspoon grapefruit zest (from about 1/2 grapefruit)
- 1/2 cup grapefruit juice (from 1 grapefruit)
- 1 tablespoon cooking oil
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 4 bone-in chicken breasts (about 2 1/4 pounds in all)
Stuffed Pepper Bites
By Realtychick
Mix ground meat with rice, salt, and a few flavorful ingredients
- Greek Lamb Filling:
- 1 pound ground meat
- 1 cup cooked, cooled rice
- 1 teaspoon coarse salt
- 1 bag mini bell peppers
- 2 tablespoons chopped fresh mint
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1 cup crumbled feta cheese
- Italian Turkey Filling:
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon minced garlic
- 1 tablespoon finely grated lemon zest
- 1/2 teaspoon crushed red-pepper flakes (optional)
- 1/2 cup finely grated Parmesan cheese
- Vietnamese Pork Filling:
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon minced garlic
- 1 tablespoon minced lemongrass
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced shallots
Avocado & Papaya Salad
By Realtychick
Layer salad with arugula and tarragon, then avocado, papaya and onions
- Vinaigrette:
- 1 avocado, peeled and cut into large dice
- 1 ripe papaya, peeled and cut into large dice
- 1/2 Vidalia onion, thinly sliced
- 1 bunch baby arugula
- 2 tablespoons tarragon leaves
- Orange and Vanilla Vinaigrette, recipe follows
- 1 cup orange juice
- 1 vanilla bean, split
- 1 garlic clove, pureed with knife
- 1/4 cup rice wine vinegar
- 1/2 cup extra virgin olive oil
- Kosher salt, to taste
- Fresh ground black pepper
Steamed Wild Striped Bass with Ginger and Scallions
By Realtychick
In a skillet, heat 1/4 inch of vegetable oil
- Vegetable oil, for frying
- One 3-inch piece of fresh ginger, peeled and cut into matchsticks, plus 1/2 tablespoon minced ginger
- 1/4 cup soy sauce
- 2 tablespoons Chinese rice wine or dry sherry
- 1 teaspoon sugar
- 1/4 teaspoon toasted-sesame oil
- 4 scallions, cut into 1/2-inch lengths
- Four 6-ounce wild striped bass fillets, with skin
- Salt and freshly ground white pepper
- 1 teaspoon Chinese fermented black beans, rinsed and minced
- 2 jalapeños, thinly sliced into rounds and seeded
- 2 tablespoons chopped cilantro
Chicken Enchiladas with Roasted Tomatillo Chile Salsa
By Realtychick
Preheat oven to 400 degrees F
- Roasted Tomatillo Chile Salsa:
- 1 pound tomatillos, husked
- 1 white onion, peeled, sliced, quartered or whole
- 4 garlic cloves
- 2 jalapenos
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 cup chopped cilantro leaves
- 1/2 lime, juiced
- Enchiladas:
- Extra-virgin olive oil
- 1/2 medium onion, diced
- 3 garlic cloves, chopped
- 1 1/2 teaspoon ground cumin
- 1/4 cup all-purpose flour
- 2 cups chicken stock, storebought
- Chopped cilantro leaves
- 1 deli roasted chicken (about 3 pounds), boned, meat shredded
- Salt
- Freshly ground black pepper
- 10 large flour tortillas
- 1/2 pound Monterey Jack cheese, shredded
- 2 cups sour cream
- Chopped tomatoes and cilantro leaves, for garnish
- Spicy Black Beans, recipe follows
- Yellow Rice, recipe follows
- Guacamole, optional
Pork-Bellied Poppers
By Realtychick
Slice each jalapeno open lengthwise, then make a small crosswise cut at the stem end to form a T
- 12 jalapeno peppers (about 3 inches each)
- 2 cups milk
- 1 cup grated sharp cheddar cheese
- 2 tablespoons cream cheese, softened
- 1/4 cup prepared pulled pork
- 11/2 teaspoons chili powder
- 1 cup all-purpose flour
- 4 large eggs
- Kosher salt
- 2 cups breadcrumbs
- Vegetable oil, for frying
- Barbecue sauce, for dipping