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Recipes
Charred Corn Guacamole
By Realtychick
Remove the outer husk from the corn and loosen the silks without removing
- 2 ears corn
- 2 tablespoons vegetable oil
- Salt and freshly ground pepper
- 2 ripe avocados, peeled, pitted and diced
- 1 serrano chile, finely chopped
- 1 red onion finely diced
- 1 lime, juiced
- 1/4 cup chopped cilantro leaves
- Salt and freshly ground pepper
Saffron Chicken, Boiled Lemon and Green Bean Salad
By Realtychick
Prick the lemon in 3 or 4 places with a fork and place in a small pot with 1 teaspoon of salt and cover with water
- 1 lemon, preferably unwaxed
- 1 1/4 teaspoons salt, plus more to taste, divided
- Pinch saffron
- 2 tablespoons finely chopped mint leaves
- 1 clove garlic, minced
- 3 tablespoons lemon juice, divided
- 1/4 cup olive oil, divided
- 1 1/4 pound skinless boneless chicken breast, pounded to 1/2-inch thick
- 1 pound green beans, washed and trimmed
- Cooking spray
- 2 tablespoons finely chopped fresh thyme leaves
- 1 tablespoon honey
- Freshly ground black pepper
Roquefort Compound Butter
By Realtychick
Place butter in a medium bowl
- 1 stick softened butter
- 2 tbs. softened crumbled roquefort
- 1 tsp. cognac
- 2 tsp. dijon mustard
- Salt and freshly ground black pepper
Green Rice
By Realtychick
In a blender combine, warm chicken stock, poblano peppers, cilantro and 1 teaspoon salt
- 2 cups chicken stock, warm
- 2 poblano chile peppers
- 1 bunch cilantro, leaves chopped (about 1 cup)
- Salt
- 3 tablespoons corn oil
- 1 medium yellow onion, finely diced (about 2 cups)
- 1 cup medium or long-grain white rice
- 3 cloves garlic, minced
- Freshly ground black pepper
- 4 scallions, white and pale green parts only, sliced, optional
Pan Roasted Chicken with Blackberry-Ancho Sauce
By Realtychick
Ancho Puree: Place the chiles in a large bowl, pour boiling water over and let sit for 30 minutes
- Ancho Puree:
- 3 ancho chiles, stems removed
- 3 cups boiling water
- 1 clove garlic, smashed
- 2 tablespoon chopped fresh cilantro
- Blackberry Ancho Sauce:
- 1 cup port wine
- 1 cup red wine
- 1 cup cranberry juice
- 1/2 cup ancho puree (recipe above)
- 1/2 cup dark brown sugar
- 6 cups chicken stock
- 1 tablespoon black peppercorns
- 1 cup fresh blackberries
- 2 tablespoons cold unsalted butter
- Chicken:
- 1 cup all-purpose flour
- 2 tablespoons cascabel chile powder
- Salt and pepper
- 4 French-cut chicken breasts
- 1/4 cup olive oil
Mediterranean Marsala Chicken
By Realtychick
Preheat oven to 400 degrees
- 4 chicken breasts cut in half
- 1/2 cup all-purpose flour
- salt and pepper
- 2 cups yellow onions sliced and cut into quarters
- 1 cup golden raisins
- 3 Tbsp. garlic finely chopped
- 1 cup Marsala wine
- 2 cups grape tomatoes halved
- 1 cup chicken broth
- 1/4 cup white wine vinegar
- 2 Tbsp. granulated sugar
- 1 Tbsp. dried oregano
- 3/4 cup pimento-stuffed green olives
- 3 Tbsp. capers drained
- 2 Tbsp. fresh chopped parsley
Jerk Chicken with Habanero Mint Glaze
By Realtychick
Glaze: Place vinegar, sugar and habanero in a medium nonreactive saucepan and cook over medium-high heat, stirri...
- Habanero-Mint Glaze:
- 2 cup red wine vinegar
- 2 cup white wine vinegar
- 3 cups sugar
- 1 habanero chile
- 1/2 cup fresh mint leaves, coarsely chopped
- Salt
- Jerk Rub:
- 2 tablespoons ground coriander
- 2 tablespoons ground ginger
- 2 tablespoons light brown sugar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon kosher salt
- 1 tablespoon habanero powder
- 2 teaspoons coarse black pepper
- 2 teaspoons dry thyme
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon ground cloves
- Canola oil
- 4 bone-in chicken breasts (8 ounces each)
- Kosher salt
Buffalo Wing Hummus
By Realtychick
Put the chickpeas, chickpea liquid, garlic, tahini, lemon juice, paprika, barbecue sauce, hot sauce, vinegar and 1 ...
- 3 cups canned chickpeas, drained and rinsed, 1/2 cup liquid reserved
- 2 to 3 cloves garlic
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons paprika
- 2 tablespoons barbecue sauce
- 2 to 3 tablespoons cayenne hot sauce
- 1 tablespoon distilled white vinegar
- Kosher salt
Pork-and-Pumpkin Chili
By Realtychick
Combine the pork, beer, 3 cups water and 2 teaspoons salt in a large pot and bring to a simmer over medium heat, ...
- 3 pounds boneless pork shoulder, trimmed and cut into 1/2-inch cubes
- 1 12-ounce bottle Mexican lager
- Kosher salt
- 2 to 3 chipotle peppers in adobo sauce, finely chopped
- 3 teaspoons dried oregano, preferably Mexican
- 1 15-ounce can pure pumpkin (about 1 3/4 cups)
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 2 medium tomatoes, roughly chopped
- 1 poblano pepper, seeded and chopped
- 2 medium white onions, diced
- 1/4 cup chili powder, plus more for sprinkling
- 4 cloves garlic, finely chopped
- 1 bunch mustard greens, stems removed, leaves roughly chopped
- Lime wedges, for serving
Chicken Pot Pie
By Realtychick
Put the chicken in a large stockpot and cover with 1 gallon of cool water
- Chicken Broth:
- 1 whole chicken, 3 pounds
- 1 gallon cool water
- 2 carrots, cut in 2-inch pieces
- 2 celery stalks, cut in 2-inch pieces
- 1 onion, halved
- 1 head garlic, halved horizontally
- 2 turnips, halved
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 bay leaf
- Pot Pie:
- 1/4 pound (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- Sea salt and freshly ground black pepper
- 3 carrots, cut in 1/2-inch circles
- 1 bag frozen or fresh pearl onions, see note
- 1 box frozen or fresh peas, see note
- Leaves from 4 fresh parsley sprigs
- 2 frozen puff pastry sheets, thawed
- 1 egg mixed with 3 tablespoons water
- 1/4 cup shredded Parmigiano-Reggiano