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Recipes
Tioli's Turkey Burger with Orange Mustard Glaze
By Realtychick
Form turkey patties approximately 8 ounces each and season on both sides with the seasoning mixture
- Seasoning:
- 1 pound ground turkey, white and dark meat
- 1 teaspoons coarse kosher salt
- 1/3 teaspoon ground paprika
- 1/3 teaspoon freshly ground black pepper
- 1/3 teaspoon granulated garlic
- Glaze:
- 1 ounces vegetable oil
- 1/2 cup diced yellow onions
- 3 fresh garlic cloves, minced
- 1/4 cup diced jalapenos, with seeds
- 1/2 (9-ounce) jar orange marmalade with peel
- 1 1/2 teaspoons mustard powder (recommended: Coleman's)
- 1/2 teaspoon white pepper
- 1 teaspoons chili powder
Thai Chicken Salad
By Realtychick
Place chicken breast into a 2 quart saucepan with water (the water should cover the chicken breasts), the kosher sa...
- 2 pounds boneless chicken breast
- 3 cups water
- 1 tablespoon kosher salt
- 2 stalks lemongrass, minced
- 1 tablespoon minced garlic
- 2 teaspoons Thai chili powder
- 3 tablespoons canola oil
- 4 stalks celery, finely chopped
- 2 red onions, finely chopped
- 2 tablespoons coarsely chopped fresh mint
- 1 tablespoon coarsely chopped Thai basil leaves or regular fresh basil
- 1 tablespoon coarsely chopped cilantro leaves
- 1 teaspoon honey
- 2 tablespoons lime juice
- 1 head romaine lettuce, washed and chopped (or leave whole leaves if you want to do wraps)
Camarones en Salsa Culichi (Poblano Cream Sauce)
By Realtychick
A variation is to saute the onions, garlic and serrano before blending the sauce
- 3 large roasted poblano peppers
- 2 serrano peppers, sliced
- 4 cloves garlic, sliced
- 1/4 white onion
- 1/3 cup cotija cheese, grated
- 1/2 cup whole milk or half & half
- 1/2 cup Mexican crema
- 1 tablespoon chicken bouillon granules or chicken base
- salt and pepper to taste
- 1 1/2 pounds large shrimp, peeled and cleaned
- 1 cup manchego or chihuahua cheese, shredded
Asian-Style 3 Bean Salad
By Realtychick
Put the string beans and frozen edamame into a steamer basket and steam them for 4 minutes
- 1 pound string beans, trimmed and cut into 1-inch pieces
- 1 (10-ounce) bag frozen shelled edamame (green soy beans)
- 3 tablespoons canola oil
- 3 tablespoons rice wine vinegar
- 1/4 cup 100 percent fruit apricot preserves
- 1 tablespoon sugar
- 1 teaspoon freshly grated ginger
- 1 (15-ounce) can black beans, drained and rinsed
- 2 scallions, sliced
- Salt
Jerk Turkey Burgers
By Realtychick
Combine couscous and water in a small bowl; let stand for 20 to 30 minutes, or until the couscous is tender and the...
- 1/3 cup couscous
- 1/2 cup water
- 2 teaspoons canola oil
- 1/2 cup chopped red bell pepper (1/2 medium)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon Spanish paprika
- 1/8 teaspoon cayenne pepper
- 12 ounces ground turkey
- 4 whole-wheat hamburger buns or English muffins, split and toasted
- 4 slices tomato
- 4 lettuce leaves
Chili Colorado
By Realtychick
Cover chiles with 3 cups of boiling chicken stock and let them steam, covered with plastic wrap, for about 30 minut...
- 5 anchos
- 2 pasillas
- 2 guajillos, remove the stems and seeds.
- Look for chiles that are soft and pliable, like a raisin. If they are brittle, they are old and will be flavorless—don’t use them!
- 2 pounds boneless pork shoulder, cut into 1/2" pieces
- 6 garlic cloves, chopped
- 1 tbs ground cumin
- 2 bay leaves
- 2 tsp sage leaves, chopped
- 2 tsp Mexican oregano, chopped
- 5 cups chicken stock
The Standard Grill Million Dollar Chicken
By Realtychick
The day before you plan to cook the chicken, season it well inside and out with salt and pepper
- For the Creme Fraiche Glaze:
- 3 1/2 pound whole chicken, preferably organic
- Kosher salt
- Freshly ground black pepper
- 3 to 4 garlic cloves, lightly smashed
- 1 lemon
- 1 bay leaf
- 5 sprigs fresh thyme
- Olive oil
- 1 slice sourdough, cut 3/4-inch thick (day old bread is perfect!)
- Maldon salt
- 1 cup creme fraiche
- 1 lemon, zested and juiced
- 1 tablespoon shallots, grated on a fine zester
- 1 teaspoon Aleppo pepper
Grilled Salmon Fillet with Honey-Mustard Sauce
By Realtychick
Whisk together the mustards, honey, horseradish, mint and 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a smal...
- 1/4 cup Dijon mustard
- 2 tablespoons whole-grain mustard
- 3 tablespoons honey
- 2 tablespoons prepared horseradish, drained
- 2 tablespoons finely chopped fresh mint leaves
- Kosher salt and freshly ground black pepper
- 2 pound fillet salmon, skin on
- 2 tablespoons canola oil
- 1 bunch watercress, coarsely chopped
- 1 small red onion, halved and thinly sliced
- 2 tablespoons aged sherry vinegar
- 2 tablespoons extra-virgin olive oil
Bacon & Green Onion Cream Cheese Spread
By Realtychick
Combine all ingredients in a small bowl and blend well
- 8 ounces softened cream cheese, regular or light
- 4 ounces cooked bacon, chopped (or you can substitute real bacon bits)
- 1/4 cup finely chopped green onions (2-3, depending on their size)
- 1 teaspoon Worcestershire sauce
Campari & Fennel Aperitif
By Realtychick
In a cocktail shaker, combine the fennel fronds with the lemon wheels, sparkling wine, Campari and simple syrup
- Handful of fennel fronds, plus 1 small sprig for garnish
- 3 lemon wheels
- 2 ounces dry sparkling wine
- 3/4 ounce Campari
- 1/2 ounce simple syrup
- Ice
- One 2-inch-long strip of lemon peel