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Recipes
Tomatillo Chicken and Hominy Stew (5)
By Realtychick
Coat a large nonstick skillet with cooking spray
- 1 spray(s) cooking spray
- 1 medium garlic clove(s), minced
- 1/2 small onion(s), chopped
- 1 large chopped tomatillos
- 1 small jalapeno pepper(s), cored, seeded and minced (do not touch seeds with bare hands)
- 1/2 can tomatoes, diced, fire-roasted
- 1 cup(s) cooked whole hominy, or 1/2 a 15.5 oz can drained hominy
- 1/2 cup(s) canned pinto beans, drained and rinsed
- 1/2 pound(s) uncooked boneless, skinless chicken breast, cut into bite-size pieces
- 1/8 tsp ground cumin
- 1/4 tsp dried oregano, crushed
- 1/8 tsp black pepper
- 1/8 tsp table salt
- 1/2 cup(s) fat-free chicken broth
Gourmet Coleslaw
By Realtychick
Whisk all vinaigrette ingredients in a bowl
- 1 cup olive oil
- 1/2 cup red wine vinegar
- 3 ounces granulated sugar
- 1 teaspoon chopped garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped shallots
- 1/2 teaspoon lemon juice
- 1/2 head green cabbage, julienned
- 1/4 head red cabbage, julienned
- 1/2 red bell pepper, julienned
- 1/2 green bell pepper, julienned
- 1/2 yellow bell pepper, julienned
- 1 carrot, peeled and julienned
- 1 green onion, green part only cut in 1-inch lengths
- 1 teaspoon dry oregano
- Salt and pepper
Southwest Salmon En Croute
By Realtychick
Preheat oven to 425°F. Heat a large non-stick skillet over medium heat
- 1 tablespoon extra-virgin olive oil, plus some for drizzling
- 1 small onion, chopped
- 1 large poblano pepper & red bell pepper, roasted and chopped
- ½ cup chopped cilantro
- Juice of 1/2 lime
- 1/2 cup low fat ranch dressing
- ½ cup black beans
- ½ cup corn kernels
- Salt and freshly ground black pepper, to taste
- Paprika
- Chipotle or chili powder
- 4 6-ounce salmon filets, skin removed
- 2 sheets frozen puff pastry, 11 x 17 inches, defrosted but still cold
- 1 egg, beaten with a splash of water
Coleslaw with Cumin-Lime Vinaigrette
By Realtychick
Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste
- Dressing:
- 1/3 cup fresh lime juice
- 1/2 teaspoon ground cumin
- 2 cloves garlic, chopped
- Few dashes Hot Sauce
- 1/2 cup olive oil
- 3 carrots, peeled and shredded
- 1 medium head green cabbage, shredded
- 1 red bell pepper, julienned
- 1 red onion, thinly sliced
- 1/2 cup chopped fresh cilantro
- Salt and pepper
Roasted Beet, Squash Blossom & Arugula Salad
By Realtychick
Roast the beets: Preheat the oven to 400°
- Dressing:
- 9 small beets (preferably a mix of red, pink and golden), trimmed
- 1/3 cup extra-virgin olive oil
- 2 1/4 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 9 sprigs fresh thyme
- 1/4 cup pine nuts
- 1 small fennel bulb, quartered and thinly sliced lengthwise through the core into thin, fanned pieces
- 4 cups arugula
- 4 squash blossoms, roughly torn and stamens discarded (optional)
- 1 medium shallot, halved and thinly sliced
- 1 wheel La Tur cheese (or Robiola), cut into 16 1/4-inch wedges
- Abbamele or honey, for drizzling
- 1/2 medium shallot, finely chopped (about 2 tablespoons)
- Juice of 1 lemon
- Juice of 1/2 orange
- 1 1/2 teaspoons whole coriander seeds
- 1/2 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Black Bean and Poblano Dip (1 point)
By Realtychick
Combine all ingredients in a food processor or blender; process to desired consistency
- 2 cup(s) poblano chile, fresh, seeded, deveined, chopped (about 4 medium)
- 14 1/2 oz canned black beans, rinsed and drained
- 1 cup cilantro, fresh, leaves
- 1 tsp table salt
- 1 cup scallion(s), chopped
- 1 cup tomato(es), chopped
- 2 Tbsp fresh lime juice
Grilled Potato Wedges with Hot Garlic, Red Chili, Parmesan and Parsley
By Realtychick
Put the potatoes in a pot of cold water, add 2 tablespoons of salt and bring to a simmer over medium heat
- 6 russet potatoes, scrubbed
- Kosher salt and freshly ground black pepper
- 1/4 cup canola oil
- 1/3 cup olive oil
- 3 garlic cloves, finely chopped
- 1/4 teaspoon red chili flakes
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup freshly grated Parmigiano-Reggiano
Thai Glazed Corn
By Realtychick
In a small saucepan, combine the coconut milk, soy sauce, sugar, fish sauce and lime juice
- 1/2 cup unsweetened coconut milk
- 1/4 cup soy sauce
- 2 tablespoons light brown sugar
- 1 tablespoon Asian fish sauce
- 1 tablespoon fresh lime juice
- 4 ears of corn, shucked
- Chopped cilantro, for garnish
- Finely grated Cotija cheese, for garnish
- Lime wedges, for serving
Slow Roasted Lamb Shoulder with Harissa
By Realtychick
In a spice grinder, finely grind the caraway, coriander and cumin seeds
- 1/4 teaspoon caraway seeds
- 1/4 teaspoon coriander seeds
- 1/4 teaspoon cumin seeds
- 2 ounces ancho chiles (about 4) stemmed and seeded
- 1 tablespoon smoked sweet paprika
- 1 tablespoon lemon juice
- 3 large garlic cloves, 1 clove mashed to a paste
- 1/4 cup extra-virgin olive oil
- Kosher salt
- One 3-pound lamb shoulder roast on the bone
- 1 cup plain Greek yogurt
- 2 tablespoons chopped cilantro
- Freshly ground pepper
- Lettuce leaves and warm naan, for serving
Grilled Asparagus Salad (3 points)
By Realtychick
Preheat grill (or grill pan) to high
- 1 pound asparagus, tough ends trimmed
- 2 spray(s) cooking spray
- 1/4 tsp table salt
- 1 head lettuce, red leaf, torn (about 6 cups)
- 3/4 cup green peas
- 1 small red onion, thinly sliced
- 2 large orange(s), navel, segmented, membranes reserved*
- 1/3 cup crumbled feta cheese, or gorgonzola cheese
- 2 Tbsp low-fat vinaigrette