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Recipes
Lemon & Fennel Roasted Lamb with Polenta
By Realtychick
In a food processor, puree the lemons with the garlic, fennel, olive oil and the 1 tablespoon of pepper
- 2 large lemons, scrubbed and thinly sliced
- 6 garlic cloves
- 1 tablespoon ground fennel
- 3/4 cup extra-virgin olive oil
- 1 tablespoon freshly ground black pepper, plus more for seasoning
- 3 1/2 pounds butterflied boneless leg of lamb
- Salt
- 4 cups water
- 1 cup coarse polenta (not instant)
- 1 cup milk
- 2 tablespoons unsalted butter
- 1/2 cup mascarpone
- 1 cup freshly grated Pecorino Romano cheese
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons prepared horseradish
Drunken Cabbage
By Realtychick
Cook the bacon in a large, heavy pot or Dutch oven over medium-high heat, until browned and slightly crispy, about ...
- 1/2 pound bacon, coarsely chopped
- 4 cups thinly sliced onions
- 1 1/4 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon sugar
- 3 bay leaves
- 1 head green or white cabbage (about 3 1/2 pounds), cored and thinly sliced
- 1 (12-ounce) bottle beer
Shrimp and Mango Adobado Salad with Roasted Corn and Avocado Salsa
By Realtychick
To make the marinade: Put the garlic on a cutting board and coarsely chop
- For the salad:
- Wooden skewers
- 4 garlic cloves
- 1 teaspoon coarse salt
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons sweet paprika
- Freshly ground black pepper
- Pinch cayenne pepper (or more if you're brave!)
- 1 cup freshly squeezed grapefruit juice
- 2 limes, juiced
- 2 tablespoons extra-virgin olive oil
- 2 pounds jumbo shrimp, peeled and deveined, tails left intact
- 2 large ripe and firm mangos, peeled, sliced, and cut into long wedges
- For the salsa:
- 4 ears corn, husks and corn silk discarded
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 ripe Hass avocados, peeled, pitted, and cubed
- 1 lime, juiced
- 1 small red onion, finely chopped
- 1 red bell pepper, seeded and finely chopped
- 1 jalapeno pepper, seeded and finely minced
- 3 tablespoons chopped fresh cilantro or basil, plus more for garnish
- 2 tablespoons red wine vinegar
- 6 cups mixed salad greens or baby spinach
Slow-Cooked Pork Tacos with Fire-Roasted Tomatoes and Pickled Onions
By Realtychick
To the sleeve of a slow cooker add onion, garlic, tomatoes, chipotle peppers, Worcestershire sauce, and cilantro
- For Pork:
- 1 yellow onion, roughly chopped
- 2 garlic cloves, crushed
- 1 (15-ounce) can fire roasted tomatoes
- 1 to 2 chipotle peppers, roughly chopped
- 2 tablespoons Worcestershire sauce
- 1/4 cup chopped cilantro leaves
- 4 to 5 pound pork shoulder
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- For Pickled Onions:
- 1/2 cup white vinegar
- 2 tablespoons sugar
- Pinch red pepper flakes
- 1 teaspoon kosher salt
- 1 red onion, thinly sliced
- 1 teaspoon dried oregano
- For Tacos:
- 24 corn tortillas
- 1 small green cabbage, shredded
- 2 avocados, peeled and thinly sliced
- Pickled red onions
- 1 (16-ounce) container sour cream
- Chopped cilantro leaves, for garnish
Pineapple Buttercream Frosting
By Realtychick
Combine all ingredients until smooth
- 1/2 pound butter, softened
- 2 tablespoons reserved pineapple juice
- 3 1/2 cups confectioners' sugar
Queso Fundido al Tequila
By Realtychick
In a large skillet, heat the olive oil
- 1/4 cup coarsely chopped cilantro
- 1/2 pound Monterey Jack cheese, shredded (3 cups)
- 1 small onion, cut into 1/4-inch dice
- 3 tablespoons tequila
- Kosher salt
- 2 medium tomatoes—cored, seeded and cut into 1/4-inch dice
- 2 jalapeños, seeded and minced
- 1 tablespoon extra-virgin olive oil
Hudson Valley Club Sandwich
By Realtychick
To make a spread: Drain and rinse beans
- Spread:
- •1 can (16 ounces) white beans (great northern or cannellini)
- •2 Tbsp. extra-virgin olive oil
- •2 cloves peeled garlic
- •2 Tbsp. dry white wine
- •1/2 cup chicken or vegetable broth
- •1 Tbsp. fresh lemon juice
- •1 tsp. fresh chopped rosemary
- •1/4 tsp. cayenne pepper
- •Salt
- Sandwich:
- •12 slices toasted whole wheat bread
- •12 small inner leaves romaine lettuce
- •8 slices (1/4-inch thick) tomato
- •12 very thin slices red onion
- •1 avocado , peeled, pitted, and sliced
- •1/2 pound thinly sliced cooked chicken breast
- •8 strips cooked bacon (optional)
- •2 cups broccoli or alfalfa sprouts
Szechuan Pork and Vegetables (7)
By Realtychick
Combine the broth, cornstarch, soy sauce, and chili garlic sauce in a cup; set aside
- 1/4 cup(s) reduced-sodium chicken broth
- 1/2 Tbsp cornstarch
- 1/2 Tbsp low-sodium soy sauce
- 1 tsp chili sauce, with garlic
- 1/2 medium sweet red pepper(s), seeded and cut into 3⁄4-inch pieces
- 1/2 Tbsp vegetable oil
- 1/2 pound(s) lean pork tenderloin, trimmed of all visible fat, cut lengthwise in half, then thinly sliced crosswise
- 1 cup(s) broccoli, small florets
- 2 medium scallion(s), cut into 1⁄2-inch pieces
- 1 clove(s) garlic clove(s), minced
- 1 Tbsp sherry cooking wine, dry
- 1/2 cup(s) baby corn ears, canned, drained
- 1/2 cup chopped zucchini or spinach
- 1 cup(s) cooked brown rice, hot
Coconut Ice Cream
By Realtychick
Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly
- 1 cup milk
- 1 (14 ounce) can cream of coconut
- 1 1/2 cups heavy cream
- 3/4 cups unsweetened flaked coconut
- 3/4 cups toasted flaked coconut
Tangy Grapefruit Tart
By Realtychick
Preheat oven to 400 degrees F
- 1 purchased graham cracker crumb pie shell
- 1 egg white, lightly beaten
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1 1/2 cups grapefruit juice
- 3 egg yolks
- 6 tablespoons butter, cut up
- 1 drop red food coloring
- 1/4 cup toasted coconut
- 2 tablespoons chopped dry roasted pistachio nuts