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Recipes
Gorgonzola Polenta
By Realtychick
In medium saucepan, bring broth to a boil
- 3-4 cups chicken/veggie broth
- 1 1/2 cups polenta (coarse cornmeal)
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup whipping cream
General Tso's Chicken
By Realtychick
Whisk stock, 1 tbsp. cornstarch, vinegar, tomato paste, 3 tbsp
- 1 cup plus 2 tbsp. chicken stock
- 7 tbsp. cornstarch
- 6 tbsp. rice vinegar
- 6 tbsp. tomato paste
- 5 tbsp. light soy sauce
- 4 1⁄2 tsp. dark soy sauce
- 1 lb chicken breast, cut into 1 1⁄2″ cubes
- 3 1⁄2 cups plus 9 tbsp. peanut oil
- 3 egg yolks
- 2 tbsp. minced ginger
- 2 tbsp. minced garlic
- 16 chiles de árbol
- 2 tsp. toasted sesame oil
- Thinly sliced scallions, to garnish
Roasted Sweet Potato and Black Bean Tacos
By Realtychick
Preheat oven to 400°. Heat a heavy ovenproof skillet (cast iron is ideal) over medium-high heat
- To serve:
- 1 1/2 Tbsp. vegetable oil, divided
- 1 white onion, diced
- 1 large poblano chili or green bell pepper, seeded and diced
- 2 cloves garlic, minced
- 1 1/2 tsp. kosher salt, divided
- 1 medium orange sweet potato, cut into 1/2-inch dice
- 1 cup black beans, drained and rinsed
- 1/4 tsp. ground black pepper
- 12 (6-inch) corn tortillas
- Vegetable oil
- 2 cups (6 ounces) shredded Oaxaca or Monterey Jack cheese
- Chipotle sauce:
- 1 7-oz can chipotles in adobo sauce
- mayo
- juice of 1 lime
- salt
Mexican Chicken Lasagna (7 points)
By Realtychick
Preheat oven to 350ºF. Coat a lasagna pan with cooking spray
- 2 spray(s) olive oil cooking spray
- 2 pound(s) uncooked boneless skinless chicken breast
- 30 oz canned black beans, rinsed and drained
- 2 1/2 cup(s) fat-free sour cream
- 2 cup(s) shredded reduced-fat Mexican-style cheese, divided
- 8 oz chopped green chilies, two 4-oz cans
- 2 tsp ground cumin
- 1/2 tsp black pepper
- 13 medium corn tortilla(s), cut in half each
- 1 cup(s) salsa
Green Chicken Chilaquiles Casserole w/ Homemade Tortillas
By Realtychick
Season the chicken all over with salt and pepper
- TOMATILLO SALSA:
- 2 whole chicken breasts, split
- Salt and freshly ground black pepper
- 2 cups chicken stock
- 3 1/2 cups Tomatillo Salsa, recipe follows
- 1/2 cup heavy cream
- 1 onion, sliced paper-thin
- 1/2 cup vegetable oil
- 12 day-old Corn Tortillas, recipe follows (18 if individual casseroles are being made)
- 1 cup grated Manchego cheese
- 1 cup grated Panela cheese
- 1/2 cup grated Anejo cheese
- 1 pound tomatillos, husked, washed and cut into quarters
- 2 - 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped
- 1/2 cup cold water
- 1/2 medium onion, cut in half
- 2 bunches cilantro, stems and leaves
- 2 teaspoons salt
- CORN TORTILLAS:
- 4 cups finely ground deep yellow masa harina
- 2 3/4 cups cold water
- 1 teaspoon salt
Tex Mex Salmon with Sweet Peppers (9 Points)
By Realtychick
Puree the cilantro, lime juice, cumin, salt, hot pepper sauce, and water in a blender or food processor
- 3 cup(s) cilantro, fresh leaves
- 2 Tbsp fresh lime juice
- 1 tsp ground cumin
- 1/2 tsp table salt
- 1/8 tsp hot pepper sauce
- 1/4 cup(s) water
- 1 1/2 pound(s) salmon fillet(s), with or without skin, or less, 2 (1⁄2–3⁄4-pound)
- 2 medium yellow pepper(s), seeded and sliced
- 2 medium sweet red pepper(s), seeded and sliced
Casablanca Burgers
By Realtychick
Preheat a gas grill to medium-high
- For the Zesty Lemon Mayonnaise:
- 3/4 cup mayonnaise
- 2 lemons, zested
- For the Patties:
- 1 1/2 pounds ground turkey
- 2 eggs
- 1 cup finely ground almonds
- 2 tablespoons chopped fresh ginger
- 2 tablespoons chopped dried apricots
- 2 teaspoons ground cinnamon
- 1 tablespoon chopped garlic
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- IF USING BEEF DO NOT USE EGGS!
- For the Sweet Saffron Onions:
- 4 tablespoons butter
- 2 large onions, sliced into thin half-rounds
- 2 pinches saffron
- 1 teaspoon kosher salt
- 2 tablespoons sugar
- Vegetable oil, for brushing on the grill rack
- 6 brioche rolls (hamburger bun size), split
Salmon w/ Snap Peas, Bacon & Mint
By Realtychick
Sprinkle salmon with 1/4 tsp
- 4 king salmon steaks or fillets with skin (6 to 8 oz. each, of roughly equal size), bones removed
- 1/4 About 1/4 tsp. kosher salt
- 1/4 About 1/4 tsp. pepper
- 1 tablespoon olive oil
- 4 ounces bacon, cut into 1/2- by 2-in. strips
- 2 1/2 tablespoons minced shallot
- 1/3 cup crème fraîche or whipping cream
- 1 pound sugar snap peas, strings removed (snap each pea's stem and pull down sharply along the straight side)
- 1/2 cup roughly chopped fresh mint leaves, divided
Red Velvet Trifle
By Realtychick
Preheat oven to 350º. Prepare three 8" round cake pans with non stick cooking spray and set aside
- 1 teaspoon vanilla
- 1 cup buttermilk
- 1 teaspoon salt
- 2 1/2 cup cake flour
- 1/2 lb (2 sticks) butter
- 2 oz red food coloring
- 2 tablespoons cocoa
- 2 cups sugar
- 2 eggs
- 1/2 teaspoon baking soda
- 1 tablespoon vinegar
- 1 3 oz. envelope cheesecake instant pudding mix
- 2 cups milk
- 2 cups whipped cream, freshly whipped
- 1/4 cup pecan pieces
- fresh mint
Cherry Vanilla Oatmeal
By Realtychick
Put water, oats, salt and cherries into a medium sized saucepan
- 1 3/4 cups water
- 1 cup Old Fashioned Oats, or Quick Cooking Oats
- 1/8 teaspoon salt
- 1/4 cup dried cherries
- 1/2 teaspoon vanilla extract
- 2 tablespoons cherry jam, or to taste
- 1/4 cup 1 percent low-fat milk, plus more to taste