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Recipes
Chocolate Hazelnut Brownies with Milk Chocolate Frosting
By Realtychick
Preheat oven to 350 degrees F
- Milk chocolate frosting:
- 1 stick unsalted butter
- 3 ounces bittersweet chocolate, coarsely chopped
- 2 large eggs
- 3/4 cups plus 2 tablespoons granulated sugar
- 2 tablespoons Italian hazelnut liqueur, such as Frangelico
- 1/2 cup all-purpose flour
- 1 cup skinless hazelnuts, toasted and chopped
- Milk chocolate frosting, recipe follows
- White chocolate whipped cream, for garnish, recipe follows
- 5 ounces Lindt milk chocolate, finely chopped
- 1 tablespoon unsweetened alkalized cocoa powder
- 1/3 cup heavy cream
- 1 tablespoon Italian hazelnut liqueur, such as Frangelico
- White chocolate whipped cream:
- 4 ounces Lindt white chocolate, coarsely chopped
- 1 1/4 cups heavy cream, divided
Mexican Pizza
By Realtychick
1.Set a pizza stone on the bottom of the oven and preheat the oven to 450°
- 1 cup canned black beans, rinsed
- 1/2 cup coarsely chopped jarred roasted red peppers
- 1 garlic clove
- 1 tablespoon chili powder
- Kosher salt
- 1 pound whole-wheat pizza dough
- Cornmeal, for dusting
- 1 cup shredded low-fat Monterey Jack cheese (3 ounces)
- 1/2 cup grape tomatoes, halved
- 1/4 cup pitted black olives, sliced
- 1 scallion, thinly sliced
- 1 cup shredded butter lettuce
- 3 tablespoons reduced-fat sour cream
Latin Grilled Zucchini Succotash
By Realtychick
Heat grill to high. Brush cut side of zucchini with 2 tablespoons of the oil and season with salt and pepper
- 2 zucchini, halved lengthwise
- 3 tablespoons olive oil
- Salt and freshly ground pepper
- 1 red onion, peeled and finely chopped
- 2 cloves garlic, finely chopped
- 3 ears fresh corn, kernels cut off
- 2 tomatoes, seeded and diced
- 1 poblano chile, grilled, peeled, seeded, and diced
- 1 jalapeno pepper, grilled, peeled, seeded, and diced
- 2 cups heavy cream
- 1/4 cup crumbled queso fresco cheese
- 1/4 cup chopped cilantro leaves
Caramelized Onion and Toasted Bread Soup
By Realtychick
Preheat the oven to 350°
- 3 slices of white sandwich bread, cut into 1-inch squares
- 3 tablespoons unsalted butter
- 2 large white onions, thinly sliced
- 1 1/2 cups water, plus more for deglazing
- 4 1/2 cups whole milk
- Salt and freshly ground pepper
- Crème fraîche and snipped chives
Roasted Chicken Thighs with Cherry-Thyme Compote
By Realtychick
Preheat an oven to 425°F
- 2 Tbs. extra-virgin olive oil, plus more for oiling pan
- 3 tsp. minced fresh thyme
- 1 1/2 tsp. kosher salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 8 bone-in, skin-on chicken thighs, about 3 1/4 lb. total
- 1 small shallot, minced
- 1 lb. fresh Bing cherries, pitted and coarsely chopped
- 2 Tbs. balsamic vinegar
- 2 Tbs. firmly packed light brown sugar
Honey Soy Dipping Sauce (For Dumplings Or Potstickers)
By Realtychick
Whisk together soy sauce, honey, ginger, sesame oil and red pepper flakes in a small bowl
- 1/4 cup soy sauce
- 2 tablespoons orange blossom honey
- 2 teaspoons minced peeled fresh ginger
- 1/2 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes
- 1 tablespoon chopped cilantro
- 1 teaspoon toasted sesame seeds
Short Rib Pot Pie
By Realtychick
Crust: Pulse flour and salt in a food processor; add butter and shortening and pulse until mixture resembles coars...
- Crust:
- 3 cups all-purpose flour
- 2 teaspoons kosher salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 1/2 cup vegetable shortening or beef lard
- Filling & Assembly:
- 3 pounds boneless beef short ribs, cut into 2” pieces
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour, plus more
- 2 tablespoons olive oil
- 1 10-oz. package frozen pearl onions, thawed
- 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 2 sprigs rosemary
- 6 sprigs thyme, plus 2 Tbsp. chopped thyme
- Flaky sea salt (such as Maldon)
- Heavy cream (for brushing)
Thai Dumpling Soup
By Realtychick
Heat the vegetable oil in a large pot over medium-high heat
- 1 tablespoon vegetable oil
- 3 stalks celery, sliced
- 4 oz sliced mushrooms
- 1 tablespoon curry powder
- 4 cups low-sodium chicken broth
- 1 cup coconut milk
- 1 tablespoon fish sauce, plus more to taste
- 4 ounces green beans, roughly chopped
- 1 red bell pepper, chopped
- 1 pound frozen Asian-style dumplings or pot stickers
- Juice of 1 lime, plus lime wedges for serving
- Kosher salt
- Sliced scallions, for topping
Chocolate Cupcakes with Caramel Ganache and Coconut
By Realtychick
MAKE THE FROSTING: Combine both chocolates in a large bowl
- Frosting:
- 12 ounces milk chocolate, finely chopped
- 2 ounces bittersweet or semisweet chocolate, finely chopped
- 1/4 cup sugar
- 1/4 cup water
- 1 cup heavy cream
- Cupcakes:
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1/4 cup water
- 1 1/2 sticks unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- One 12-ounce bag unsweetened large-flaked coconut
Slow-Roasted Salmon with Fennel, Citrus and Chiles
By Realtychick
Preheat oven to 275°. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-qt
- 1 medium fennel bulb, thinly sliced
- 1 blood or navel orange, very thinly sliced, seeds removed
- 1 Meyer or regular lemon, very thinly sliced, seeds removed
- 1 red Fresno chile or jalapeño, with seeds, thinly sliced
- 4 sprigs dill, plus more for serving
- Kosher salt and coarsely ground black pepper
- 1 2-lb. skinless salmon fillet, preferably center-cut (Great with Cod, halibut, John Dory, or turbot fillets)
- 3/4 cup olive oil
- Flaky sea salt (such as Maldon)