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Recipes
Chicken Vindaloo
By Realtychick
Heat peppercorns, mustard, cumin, coriander, and fenugreek seeds, cloves, and cinnamon in a 12" skillet over medium...
- 1 tbsp. whole black peppercorns
- 1 tbsp. black mustard seeds
- 2 tsp. cumin seeds
- 2 tsp. coriander seeds
- 1 tsp. fenugreek seeds
- 5 whole cloves
- 1 (1") stick cinnamon
- 1 ⁄4 cup Hungarian paprika
- 1 ⁄4 cup palm vinegar
- 1 tsp. ground turmeric
- 1 tsp. light brown sugar
- 16 cloves garlic, minced
- 1 (2") piece ginger, peeled and minced
- 2 lb. boneless, skinless chicken breasts, cut in half
- 3 tbsp. canola oil
- 2 large yellow onions, finely chopped
- 10 thin green Indian chiles, stemmed, seeded, and minced
- 1 lb. small new potatoes, cut in half (cut in quarters if large)
- Cooked white rice, for serving
Caldo de Cangrejo y Limon (Crab and Lime Soup)
By Realtychick
In the blender, combine the tomato, onion, garlic, jalapeño and 2 cups of water
- Garnishes:
- 1 1/2 pounds Roma tomato, quartered
- 1/2 small white onion, chopped
- 3 cloves garlic, sliced
- 2 to 3 jalapeño, Fresno or serrano peppers, seeded and sliced
- 4 cups water
- 1 chicken and tomato flavored bouillon cube
- Olive oil
- Juice of 6 key limes or 3 regular limes
- 2 bay leaves
- 1/2 pound summer squash or chayote, sliced into small chunks
- 15 ounce can hominy, drained and rinsed
- 12 ounces cooked lump or claw crab meat
- 1 cup finely shredded cabbage
- 1/3 cup chopped cilantro
- Salt and pepper to taste
- Lime wedges
- Shredded fresh cabbage
- Avocado slices
- Crushed red pepper flakes
Red Devil Cranberry Sauce
By Realtychick
Heat the canola oil in a large saucepan over medium-high heat
- 2 teaspoons canola oil
- 1/4 cup minced shallot
- 1 teaspoon minced serrano chile pepper
- 1 cup fresh orange juice
- 1/2 cup agave syrup
- 1 12-ounce package fresh cranberries
- 1 blood orange
- 1 tablespoon minced chipotle chile pepper in adobo sauce, plus 1 teaspoon of the sauce
- 1 teaspoon ground cinnamon
- Kosher salt
Zucchini & Brie Individual Breakfast Casseroles
By Realtychick
In a medium saucepan cook zucchini, covered, in a small amount of boiling water for 2 to 3 minutes or just until te...
- 2 zucchini and/or yellow summer squash, cut crosswise into 1/4-inch slices (about 2 cups)
- Nonstick cooking spray
- 4 cups crusty sourdough bread cubes (1/2-inch cubes)
- 1-4 1/2 ounce package Brie cheese, cut into 1/2-inch cubes
- 4 eggs, beaten
- 2/3 cup evaporated fat-free milk
- 1/3 cup sliced green onions
- 2 tablespoons snipped dill
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Fresh dill sprigs
Grilled Mahi Mahi with Artichoke Caponata
By Realtychick
In a large, deep skillet, heat the 1/4 cup of olive oil until shimmering
- 1/4 cup extra-virgin olive oil, plus more for rubbing
- 4 tender celery ribs, diced (1 cup)
- 1 onion, finely chopped
- 3 garlic cloves, thinly sliced
- 1/2 cup prepared tomato sauce
- 1/2 cup dry white wine
- 1/4 cup white wine vinegar
- 1/2 pound marinated artichoke hearts, drained and chopped
- 1/2 cup pitted green olives, chopped
- 1/4 cup pine nuts
- 3 tablespoons sugar
- 2 tablespoons small capers, drained
- Kosher salt and freshly ground pepper
- 3 tablespoons shredded basil
- Four 10-ounce skinless mahi mahi fillets
Grilled Chicken Breasts with Spicy Peach Glaze
By Realtychick
Combine Spicy Peach Glaze ingredients in a medium bowl and season with salt and pepper to taste
- 2 cups peach preserves or jam
- 1 tablespoon finely chopped garlic
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 small jalapeno, finely chopped
- Salt and freshly ground pepper
- 8 Frenched chicken breasts
- 4 ripe peaches, cut in half and pitted
Traditional Turkey Gravy
By Realtychick
In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until t...
- 1 1/2 sticks unsalted butter
- 2 cups chopped yellow onion
- 1/3 cup flour
- 1 1/2 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- Defatted turkey drippings plus chicken stock to make 3 cups, heated
- 2 tablespoon Cognac or brandy
- 2 tablespoon white wine
- 2 tablespoon heavy cream
Beef and Black Bean Chili with Toasted Cumin Crema and Avocado Relish
By Realtychick
Heat oil in a large Dutch oven over high heat
- TOASTED CUMIN CREMA:
- 1/4 cup olive oil
- 2 pounds beef, cut into 1/2-inch cubes
- Salt and freshly ground black pepper
- 1 large red onion, finely diced
- 4 cloves garlic, finely chopped
- 3 tablespoons ancho chili powder
- 1 tablespoon pasilla chili powder
- 1 tablespoon ground cumin
- 1 bottle dark beer
- 5 cups homemade chicken stock, or canned low-sodium or water
- 1 (16-ounce) can chopped tomatoes, drained and pureed
- 1 tablespoon chipotle pepper puree
- 1 tablespoon honey
- 2 cups cooked or canned black beans, rinsed and drained
- 2 tablespoons fresh lime juice
- 1 tablespoon cumin seed
- 1 cup Mexican crema or creme fraiche
- Salt and freshly ground black pepper
- AVOCADO RELISH:
- 2 ripe Hass avocados, peeled, pitted and diced
- 1/2 small red onion, finely diced
- 1 jalapeno or serrano chile, finely diced
- Lime juice
- Chopped cilantro leaves
- Salt and pepper
Roated Shrimp With Feta
By Realtychick
Preheat the oven to 400 degrees
- 4 tablespoons good olive oil, divided
- 1 1/2 cups medium-diced fennel
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup dry white wine
- 1 (14 1/2-ounce) can diced tomatoes
- 2 teaspoons tomato paste
- 1 teaspoon dried oregano
- 1 tablespoon Pernod
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 pounds (16 to 20 per pound) peeled shrimp with tails on
- 5 ounces good feta cheese, coarsely crumbled
- 1 cup fresh bread crumbs (see note)
- 3 tablespoons minced fresh parsley
- 1 teaspoon grated lemon zest
- 2 lemons
Grilled Red Potato Salad with Bacon-Blue Cheese Vinaigrette
By Realtychick
Preheat grill. Toss potatoes with 1/4 cup olive oil and season with salt and pepper, to taste
- 4 pounds new potatoes, scrubbed, cooked until almost tender, drained, and halved
- 1/4 cup olive oil, plus 1/4 cup
- Salt and freshly ground black
- 3/4 pound hickory smoked bacon
- 1 large red onion, finely sliced
- 1/2 shallot, finely chopped
- 1/4 cup plus 2 tablespoons white wine vinegar
- 1 tablespoon sugar
- 1/4 cup Dijon mustard
- 1/2 cup coarsely chopped watercress
- 1 cup crumbled gorgonzola