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Recipes
Provencal Soup au Pistou
By Realtychick
In a large saucepan, heat the olive oil over medium-high heat
- Pistou:
- 4 tablespoons olive oil
- 3 medium leeks, dark green parts trimmed and discarded, light green and white parts thoroughly washed and cut into 1/2-inch dice
- 6 garlic cloves, minced
- 2 medium carrots, peeled and cut into 1/2-inch dice
- 2 stalks celery, cut into 1/2-inch dice
- 8 cups chicken stock
- Salt
- 1 teaspoon whole black and white peppercorns
- 4 small sprigs fresh thyme
- 4 small sprigs fresh parsley
- 12 green beans, trimmed and cut into 1/2-inch pieces
- 2 medium zucchini, cut into 1/2-inch dice
- 2 medium yellow summer squash, cut into 1/2-inch dice
- 2 red potatoes, cut into small pieces
- 1 ripe tomato, peeled, seeded, and cut into 1/2-inch dice
- 6 medium garlic cloves, peeled
- 6 ripe tomatoes, peeled, seeded, and chopped
- 4 to 6 tablespoons extra-virgin olive oil
- 30 fresh basil leaves, washed and dried
- Goat Cheese Croutons:
- 4 slices French bread, about 1/4-inch thick
- Olive oil
- 4 ounces fresh creamy goat cheese
Tomato Soup with Lemon and Rosemary
By Realtychick
In a large soup pot, melt the butter over medium-high heat
- 2 tablespoons butter
- 1 onion, peeled and chopped
- 2 carrots, peeled and chopped
- 2 cloves garlic, chopped
- 1 15-ounce can cannellini (white) beans, drained and rinsed
- 1 28-ounce can crushed tomatoes
- 3 cups chicken broth
- 1 bay leaf
- 1 sprig of fresh rosemary, plus 1 teaspoon, minced
- 1/2 teaspoon red pepper flakes
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup creme fraiche
- Zest of one lemon
Mini Lasagnas
By Realtychick
Preheat the oven to 350°F
- 1 tablespoon olive oil
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 4 Italian sausages, casings removed
- 2 1/2 cups tomato sauce
- 1 tablespoon Italian herb seasoning
- Pinch of red pepper flakes
- Salt and freshly ground black pepper
- 24 wonton wrappers
- 1 1/4 cups ricotta
- 1 cup shredded mozzarella
Curried Indian Chicken Saagwala (4 Points)
By Realtychick
Place 1 tablespoon of oil, curry powder, coriander, cumin, ginger and garlic in a large nonstick skillet; cook over...
- 2 Tbsp olive oil, divided
- 4 tsp curry powder, mild variety
- 1 tsp ground coriander
- 1/2 tsp ground cumin, or other brand
- 2 Tbsp ginger root, fresh, finely chopped
- 2 clove(s) garlic, finely chopped
- 1 pound(s) uncooked boneless skinless chicken breast, cut into 1 1/2-inch cubes
- 2 large tomatoes, ripe, seeded and chopped into 1/2-inch pieces
- 10 oz spinach, baby leaves
- 1/2 tsp sea salt
- 1/4 cup(s) water
- 2 Tbsp cilantro, fresh, chopped
Camarones al Pastor
By Realtychick
Remove the stem and seeds from the chile ancho
- For the Marinade:
- 1 chile ancho
- 2 to 4 chile de arbol
- 1 to 2 chipotles in adobo
- 2 cloves garlic
- Juice of 1 orange
- Juice of 1 lime
- 1 tablespoon apple cider vinegar
- 1/3 cup fresh pineapple, diced
- 1/2 tablespoon achiote (annatto) paste
- 1/3 cup oil
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- 1/2 teaspoon peppercorns
- Salt to taste
- Main Ingredients:
- 1 1/2 pounds of large or jumbo shrimp, cleaned and peeled
- 1 small red onion, sliced into thick rings
- 6 to 8 fresh pineapple chunks (about 2 inches)
- 1 to 3 fresh hot peppers of your choice (I used a serrano, jalapeño and Fresno)
- More olive oil
- Garnishes:
- Sliced avocado
- Cilantro, chopped
- Lime wedges
- Shredded cabbage
- Your favorite salsa for garnish
- 8 corn tostadas or warm tortillas
Grilled Mexican Corn Salad with Mango and Jicama (8 points)
By Realtychick
Preheat stovetop grill pan or an outdoor grill
- 4 medium corn on the cob, husked
- 1 spray(s) cooking spray
- 6 medium radishes, red, thinly sliced
- 1 medium jicama, cut into 1/4-inch cubes
- 1 large mango(es), ripe, cut into 1/2-inch cubes
- 2 Tbsp cilantro, fresh, chopped
- 3 Tbsp fresh lime juice
- 2 Tbsp olive oil, extra-virgin
- 1/2 tsp Durkee ground cumin, or other brand
- 1/4 tsp table salt
- 1/4 tsp cayenne pepper
- 1 large tomato(es), or 2 small, ripe, sliced into eight 1/4-inch-thick slices
Key Lime Cupcakes
By Realtychick
Preheat oven to 350°F. Line standard muffin pan with 12 paper liners
- 2 cup all purpose flour
- 1 1/2 cup self-rising flour
- 2 sticks unsalted butter, room temperature
- 2 1/2 cup sugar
- 4 large eggs
- 5 tablespoons fresh lime juice
- 2 tablespoon finely grated lime peel
- 1/2 teaspoon neon-green food coloring
- 1 1/2 cup buttermilk
Beer-In-The-Rear Chicken
By Realtychick
Heat grill to medium-high
- 1 (3-pound) chicken
- Seasoned salt
- Any Dry Rub
- 1 (12-ounce) can beer
- 1 sprig rosemary
Herbed Faux-Tisserie Chicken with Roasted Potatoes
By Realtychick
Preheat oven to 300°. Coarsely grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestl...
- 2 teaspoons fennel seeds
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons finely chopped fresh marjoram; plus 4 sprigs, divided
- 2 tablespoons finely chopped fresh thyme; plus 4 sprigs, divided
- 1 tablespoon kosher salt, plus more
- 1/2 teaspoon freshly ground black pepper, plus more
- 6 tablespoons olive oil, divided
- 1 4-pound chicken
- 1 lemon, quartered
- 1 head of garlic, halved crosswise
- 2 pounds Yukon Gold potatoes, scrubbed, halved, or quartered if large
Popcorn & Toffee Crack Bars
By Realtychick
Preheat oven to 350°. Line a large rimmed baking sheet with foil and lightly coat with nonstick spray
- Nonstick vegetable oil spray
- 15 graham crackers
- 4 cups popped popcorn
- 1 cup coarsely chopped salted, roasted peanuts
- 3/4 cup puffed rice cereal
- 1 1/2 cups (3 sticks) unsalted butter
- 3/4 cup sugar
- 1/2 teaspoon Aleppo pepper (optional)
- 1 cup chopped semisweet chocolate or chocolate chips
- Flaky sea salt (for serving)