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Recipes
Peter Canlis Prawns
By Realtychick
Heat a stainless steel pan with the olive oil on high heat
- 20 Black Tiger Prawns, 16/20s, shells removed and reserved
- 2 tablespoons olive oil
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon red chili flakes
- 1 1/2 teaspoons lime juice, fresh squeezed
- 1/4 cup vermouth, Lejon Extra Dry
- 1/4 cup Shrimp Butter (recipe follows)
- sea salt & pepper to taste
- baby greens for garnish
Zucchini Bread w/ Oats
By Realtychick
Preheat oven to 350°. Spray two 8 1/2x4 1/2" loaf pans with nonstick spray and line with parchment paper, leaving ...
- Non-stick vegetable oil spray
- 1 cup walnuts (optional)
- 3 large eggs
- 1 cup vegetable oil
- 1 1/4 cups granulated sugar
- 1/2 cup (packed) light brown sugar
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon freshly grated nutmeg
- 3 1/2 cups coarsely grated zucchini (from about 1 lb. zucchini)
- 1 1/4 cups old-fashioned rolled oats, divided
- 3 tablespoons raw sugar
Black Beans & Rice
By Realtychick
Heat a large pot over medium-high heat and add the oil
- 1/8 cup olive oil
- 1 onions, finely chopped
- 1 green bell peppers, chopped
- 2 garlic cloves, chopped
- 2 bay leaves
- 1.5 teaspoon ground cumin
- 1 cups long-grain white rice
- 2 (14-ounce) cans black beans, drained and rinsed
- 1 (14-ounce) cans diced tomatoes with green chiles drained
- 1 cup chicken broth
- 1/8 cup apple cider vinegar
- Kosher salt and freshly ground black pepper
Horseradish Burgers with Havarti
By Realtychick
Put the beef in a large mixing bowl
- 2 pounds ground chuck
- 1/4 cup grated fresh or prepared horseradish
- 1/2 bunch fresh chives, minced
- Sea salt and freshly ground black pepper
- Canola oil
- 8 slices havarti cheese
- 4 large hamburger buns, split
- Ketchup, mayonnaise, and mustard, for serving
- Cooked bacon, lettuce, sliced tomato, and onion, for serving
Grilled Poblano Chili Burgers
By Realtychick
Heat the grill to high. Brush the chiles with oil and season with salt and pepper
- 3 poblano chiles
- Canola oil
- Salt and freshly ground black pepper
- 32 ounces ground chuck, 80/20
- 8 thin slices aged provolone cheese
- 4 sesame seed buns, sliced in 1/2
Asparagus with Shallot-Mustard Cream (2 points)
By Realtychick
Heat oil in a small saucepan over low heat
- 2 tsp vegetable oil
- 2 small uncooked shallots, minced
- 1 Tbsp all-purpose flour
- 1/2 cup fat free evaporated milk
- 1/2 cup fat free chicken broth
- 2 tsp mustard, coarse-grain
- 1/8 tsp table salt, or to taste
- 1 1/2 pounds uncooked asparagus, trimmed
Lemon & Fennel Chicken Sausage Skewers
By Realtychick
For the marinade: Whisk the oil, parsley, chives, soy sauce, garlic, lemon zest and pepper in a medium bowl
- Marinade:
- 1/3 cup extra-virgin olive oil
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons chopped fresh chives
- 3 tablespoons soy sauce
- 1 clove garlic, minced
- Zest of 1 large lemon
- 1/4 teaspoon freshly ground black pepper
- Skewers:
- 1 pound (5 to 6 links) chicken sausage links, cut into 1-inch pieces to yield 24 pieces
- 4 medium zucchini, ends trimmed, cut into twenty-four 1-inch-thick slices
- 1 large lemon, cut into three 1/2-inch-thick slices and each slice cut into quarters
- 2 fennel bulbs, ends trimmed, quartered
- 1 red bell pepper, cored, seeded and cut into sixteen 1-inch-square pieces
- Vegetable oil, for oiling the grill
- Special equipment: Eight 10-inch bamboo skewers, soaked in water for 30 minutes to prevent scorching, or 8 metal skewers.
Mexican Meatloaf
By Realtychick
Preheat the oven to 375 degrees F
- Salsa-Glaze:
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 1 medium carrot, finely chopped
- 1 rib finely chopped celery
- 1 garlic clove, minced
- 1 pound ground beef
- 6 ounces soft Mexican chorizo, removed from casing and crumbled
- 1 poblano chile, roasted, peeled, and diced
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 2 eggs, well beaten
- 1/4 cup ketchup
- 1/4 cup sour cream or Mexican sour cream
- 1/2 cup dried bread crumbs
- 2 medium tomatoes, cored
- 1/4 medium white onion
- 2 garlic cloves, unpeeled
- 1 to 3 serrano chiles
- 1/4 cup brown sugar
- 1 canned chipotle chile in adobo sauce, minced
- 1 tablespoon yellow mustard
- Kosher salt
Sour Orange BBQ'd Salmon Taco and Smoked Chile Sauce
By Realtychick
BBQ Sauce: Place orange juice, vinegars and sugar in a medium nonreactive saucepan and cook until reduced to app...
- Sour Orange BBQ Sauce:
- 2 (10-ounce) salmon fillets
- Olive oil
- Salt and freshly ground pepper
- Sour Orange BBQ Sauce, recipe follows
- 8 (6-inch flour) tortillas, cut to size
- Smoked Chile Sauce, recipe follows
- Cilantro leaves
- 2 cups fresh orange juice
- 1 cup red wine vinegar
- 1 cup white wine vinegar
- 3 cups granulated sugar
- 1 orange, zest grated
- 3 tablespoons canola oil
- 1 large Spanish onion, coarsely chopped
- 1 head garlic, coarsely chopped
- 1 habanero chile, coarsely chopped
- 3 cups canned plum tomatoes and juices, chopped
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons dark brown sugar
- 2 tablespoons honey
- 1/4 cup molasses
- 2 tablespoons Dijon mustard
- 3 tablespoons ancho chili powder
- 2 canned chipotle chiles, pureed
- Salt and freshly ground pepper
- Smoked Chile Sauce:
- 1 cup prepared mayonnaise
- 2 tablespoons chipotle puree
- 1 tablespoon fresh lime juice
- Salt and freshly ground pepper
Mac Daddy Mac & Cheese
By Realtychick
Preheat oven to 350 degrees F
- 1 shallot, peeled
- 2 cloves garlic
- 1/2 teaspoon olive oil
- 2 pieces bacon, diced, cooked, reserving 1 tablespoon bacon fat
- 1 tablespoons flour
- 2 cups heavy cream
- 1/2 teaspoon chopped fresh thyme
- 1/2 cup shredded pepper jack cheese
- 1 cups shredded cheddar cheese
- Salt and freshly ground black pepper
- 1/2 pound penne pasta, cooked
- 1/4 cup Panko bread crumbs
- 1 tbsp. melted butter
- 1 tablespoons chopped fresh parsley