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Recipes
You and Me Chicken Pot Pies
By Realtychick
Preheat the oven to 350 degrees F
- Cooking spray
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
- 1 teaspoon salt
- Freshly ground black pepper
- 2 tablespoons olive oil, divided
- 2 leeks, bottom 4 inches only, washed well and chopped
- 2 celery stalks, chopped
- 2 medium potatoes cut into 1/2-inch pieces
- 1/2 pound green beans, trimmed and chopped into 1/2-inch pieces
- 2 cloves garlic, minced
- 1 1/2 cups low-fat milk
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon fresh thyme leaves
- 3 sheets frozen phyllo dough, thawed
- 2 tablespoons grated Parmesan
Turkey Meatballs with Quick And Spicy Tomato Sauce and Whole-Wheat Spaghetti
By Realtychick
Make Sauce: In a 4-quart saucepan heat the oil over medium heat
- Sauce:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 (28-ounce) can crushed fire-roasted tomatoes, liquid included
- 1 teaspoon finely minced canned chipotle en adobo and sauce, or more to taste
- 2 teaspoons chopped oregano leaves
- 1 sprig fresh rosemary
- Salt
- 1/4 cup torn fresh basil leaves
- Meatballs:
- Cooking spray
- 1 pound ground turkey meat
- 1 slice fresh whole-wheat bread, crusts removed, pulsed into crumbs
- 1/4 cup grated Parmesan, plus more for serving
- 1/2 cup finely grated carrot
- 1/2 cup finely chopped onion
- 2 large cloves garlic, minced
- 2 tablespoons minced fresh parsley leaves, plus more for garnish
- 2 teaspoons minced fresh thyme leaves
- 1 egg, lightly beaten
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 box (16 ounces) whole-wheat spaghetti
Turkey with Herbes de Provence and Citrus w/ Gravy
By Realtychick
To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F
- 1 (14 to 15-pound) turkey, neck and giblets reserved
- 1 orange, cut into wedges
- 1 lemon, cut into wedges
- 1 onion, cut into wedges
- 6 fresh rosemary sprigs
- 6 fresh sage sprigs
- 6 fresh oregano sprigs
- 7 tablespoons unsalted butter
- 2 tablespoons herbes de Provence
- 1 tablespoon olive oil
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons freshly ground black pepper
- 6 cups canned low-salt chicken broth (approximate amount)
- 1/3 cup all-purpose flour
Monkfish Wrapped in Banana leaves with Ginger, Cilantro, Chile, and Coconut Milk
By Realtychick
Preheat the oven to 450 degrees To make the banana leaves more pliable, hold for a few seconds over a gas flame
- 4 large banana leaves (from Asian market)
- A little olive oil
- 2 fresh red chiles
- 2 sticks lemon grass, outer leaves removed, centers finely chopped
- 1 clove garlic, finely chopped
- 2 good handfuls fresh cilantro, roughly chopped
- 2 limes, juiced and zested
- 1 can coconut milk
- 2 tablespoons sesame seed oil
- A drizzle fish sauce
- 1 tablespoon soy sauce
- 2 heaped tablespoons finely sliced fresh ginger
- 4 6 to 8 ounce pieces monkfish
- 4 rosemary sprigs or bay leaf sticks, to secure
Artichokes with Scallion Vinaigrette
By Realtychick
In a large wide stainless-steel pot, combine the water, the 2 tablespoons oil, 1 1/2 tablespoons of the vinegar, th...
- 1 quart water
- 1 cup plus 2 tablespoons olive oil
- 5 1/2 tablespoons wine vinegar
- 1 small onion, cut into thin slices
- 12 peppercorns
- 5 bay leaves
- 1 1/2 teaspoons salt
- 4 large artichokes
- 2 teaspoons Dijon mustard
- 4 scallions including green tops, chopped
- 6 tablespoons chopped fresh parsley
- 1 1/4 teaspoons lemon juice
- 1/2 teaspoon fresh-ground black pepper
Stuffed Peppers with Mediterranean-Spiced Quinoa (5)
By Realtychick
Preheat oven to 375ºF. Coat a foil-lined baking sheet with cooking spray
- 1/2 tsp olive oil, extra-virgin
- 1/2 small onion(s), yellow, diced
- 1/4 tsp kosher salt
- 1/2 tsp minced garlic
- 1/2 cup diced tomatoes
- 1/2 cup(s) quinoa, rinsed if indicated on package
- 1/2 cup(s) water
- 1/2 tsp table salt
- 2 medium sweet red pepper(s)
- 5 items olive(s), kalamata, chopped
- 1/2 cup(s) canned chickpeas, rinsed and drained
- 1 Tbsp store-bought pesto sauce
- 1/4 cup(s) crumbled feta cheese
Bacon Oatmeal & Raisin Cookies
By Realtychick
Line 2 baking sheets with parchment paper
- 8 ounces sliced bacon, cut into 1/4-inch squares
- 2 1/4 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup (packed) dark brown sugar
- 2/3 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 cup old-fashioned oats
- 2/3 cup raisins
Tomato Braised Chicken Tacos
By Realtychick
In a blender, pulse tomatoes until well chopped
- 4 Roma tomatoes, quartered
- 1 1/2 tsp. kosher salt
- 3 jalapeños, seeded
- 1/4 white onion, roughly diced
- 2 cloves garlic
- 2 tsp. vegetable oil
- 2 pounds boneless, skinless chicken pieces
- 2 Tbsp. minced cilantro
- 12 (6") corn tortillas, warmed
- Avocado salsa
Caramelized Ginger Chicken with Sticky Rice
By Realtychick
In a large, shallow baking dish, stir 2 tablespoons of the brown sugar with 2 tablespoons of the fish sauce until t...
- 1/2 cup plus 2 tablespoons light brown sugar
- 1/3 cup plus 2 tablespoons Asian fish sauce
- 4 whole chicken legs
- 1/4 cup vegetable oil
- 6 scallions, white and green parts, thinly sliced
- 3 tablespoons soy sauce
- 1 1/2 tablespoons white vinegar
- 1 tablespoon honey
- 4 medium shallots, very finely chopped
- 4 garlic cloves, very finely chopped
- 1/2 cup minced peeled fresh ginger
- 3 Thai chiles, very finely chopped
- 1/2 cup sliced pickled daikon (See Note)
- 2 1/2 cups Chinese sticky rice (about 18 ounces), soaked overnight in water and drained (See Note)
- Salt
Spicy Slaw
By Realtychick
Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl
- 1 head green cabbage, shredded
- 2 carrots, grated
- 1 red onion, thinly sliced
- 2 green onions, chopped
- 1 red chile, sliced
- 1 1/2 cups mayonnaise
- 1/4 cup Creole mustard
- 1 tablespoon cider vinegar
- 1 lemon, juiced
- Pinch sugar
- 1/2 teaspoon celery seed
- Several dashes hot sauce
- Kosher salt and freshly ground black peppe