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Recipes
Fried Chicken & Wild Rice Waffles with Pink Peppercorn Butter & Maple-Horseradish Syrup
By Realtychick
Rice Waffles: Whisk together the flours, sugar, baking powder, baking soda, cinnamon and salt in a large bowl
- Wild Rice Waffles:
- 1 1/2 cup Flour
- 1 1/2 cups whole wheat flour
- 1 1/2 tablespoons sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 4 cups buttermilk
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 cup cooked wild rice (rice should be overcooked) drained well
- Melted butter, for the waffle maker.
- Pink Peppercorn Butter:
- 2 sticks unsalted butter, slightly softened
- 1 tablespoon pink peppercorns
- 3 tablespoons clover honey
- Salt and pepper
- Maple-Horseradish Syrup:
- 1 cup pure maple syrup
- 1 tablespoons prepared horseradish, drained
- 1 teaspoon Dijon mustard
- Chicken:
- 1 quart buttermilk, plus 2 cups
- Kosher salt
- 2 teaspoons chile de arbol powder or 2 tablespoons hot sauce
- 2 chickens (3 to 4 pounds), cut up into 8 pieces
- 3 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon sweet paprika
- 2 teaspoons cayenne
- Freshly ground black pepper
- Peanut oil, for deep-frying
Thai Cucumber Lemonade
By Realtychick
Infused Simple Syrup: In a saucepan over medium heat, combine the sugar, water, cilantro, mint, basil, and crus...
- Infused Simple Syrup:
- 1 cup sugar
- 1 cup water
- 3 sprigs cilantro
- 3 sprigs mint
- 3 sprigs basil
- 1/4 stalk crushed lemongrass
- Cucumber Juice:
- 1 large cucumber, peeled and diced
- 2 cups water
- Drink Ingredients:
- 1 lemon, juiced
- 2 ounces Infused Simple Syrup
- 2 ounces Cucumber Juice
Grilled Chicken Tortilla Soup with Tequila Crema
By Realtychick
Put the vegetable oil, tequila, lime juice, chipotle pepper, cumin, chili powder, garlic, oregano, salt, and pepper...
- For marinade:
- 2 tablespoons olive oil
- 2 ounces silver tequila
- 2 limes, juiced
- 1 chipotle pepper in adobo sauce
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 4 cloves garlic
- 1 teaspoon Mexican oregano
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 4 chicken breasts, bone-in, skin removed
- For soup base:
- 1 jalapeno, roasted and minced
- 2 tablespoons vegetable oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon chili powder, plus some for dust tortilla strips
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper
- 8 cups chicken stock, make sure this is stock, not broth (recommended: Kitchen Essentials)
- 1 (14.5-ounce) can crushed fire roasted tomatoes (recommended: Muir Glen)
- 1 lime, zested and juiced
- 1 corn tortilla, cut into strips
- For serving:
- 2 1/2 cups vegetable oil, for frying
- 8 corn tortillas, cut into strips
- 1 teaspoon salt, plus more for seasoning
- Pinch chili powder
- 3/4 cup sour cream
- 2 tablespoons tequila
- 1 teaspoon freshly cracked black pepper
- 1 Hass avocado, halved, pitted and flesh diced
- 1/2 bunch cilantro, leaves roughly chopped
- Lime wedges, for garnish
Creamy Piquillo Pepper and Chickpea Soup with Chicken
By Realtychick
In a blender or a food processor, combine the whole piquillos with the hummus, canned garbanzos, and stock and pure...
- 1 cup drained piquillo peppers (8 ounces), 1/4 cup cut into thin strips
- 3/4 cup hummus (7 ounces)
- 1 can garbanzo beans
- 2 cups chicken or beef stock
- 1/2 cup cooked brown or black rice, or grain of your choice
- 1 cup shredded rotisserie chicken
- Salt
- Freshly ground pepper
- 2 tablespoons chopped flat-leaf parsley
- Hot sauce
Coconut & Green Curry Mussels
By Realtychick
Trim the lemongrass, leaving 6 inches at the root end; discard the tops
- 2 stalks lemongrass
- 4 tablespoons vegetable oil
- 2 medium red onions, thinly sliced
- 6 cloves garlic, thinly sliced
- 6 tablespoons chopped peeled ginger
- 1/4 cup green curry paste
- 2 15 -ounce cans coconut milk
- 4 tablespoons fish sauce
- 6 pounds mussels, scrubbed and debearded
- 4 limes, halved
- 1 cup chopped fresh cilantro
- Crusty bread, for serving
Black & White Layer Cake
By Realtychick
Make the cake: Preheat the oven to 325 degrees F
- For the cake:
- 1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the pans
- 3/4 cup unsweetened cocoa powder, plus more for the pans
- 1 cup whole milk
- 1 3/4 cups granulated sugar
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1 teaspoon pure vanilla extract
- For the frosting:
- 8 ounces white chocolate, chopped, plus shaved chocolate for topping
- 3 sticks unsalted butter, at room temperature
- Pinch of salt
- 2 1/2 cups confectioners' sugar
- 1 1/2 teaspoons pure vanilla extract
- Shaved dark chocolate, for topping
Frittata with Asparagus, Tomato, and Fontina
By Realtychick
Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend
- 6 large eggs
- 2 tablespoons whipping cream
- 1/2 teaspoon salt, plus a pinch
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
- 1 tomato, seeded, diced
- Salt
- 3 ounces Fontina, diced
Thai Coconut-Lime Dressing
By Realtychick
To make the dressing, in a small bowl, whisk together the lime juice, fish sauce, coconut milk, and palm sugar in a...
- Juice of 1 lime (about 1/4 cup)
- 2 1/2 tablespoons fish sauce, preferably Red Boat
- 1/3 cup full-fat coconut milk
- 1 tablespoon palm sugar (or light brown sugar)
- Zest of 1 lime (about 1 to 2 tablespoons)
- 2 tablespoons fresh lemongrass, finely chopped
- 1/2 serrano pepper, seeded and minced
- 1 garlic clove, minced
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon finely chopped fresh mint
Green Minestrone
By Realtychick
Heat 2 Tbsp. oil in a large heavy pot over medium heat
- 6 tablespoons olive oil, divided
- 1 leek, white and pale-green parts only, chopped
- 1/2 small fennel bulb, finely chopped
- 1/2 small yellow onion, finely chopped
- 2 celery stalks, thinly sliced
- 4 cups low-sodium vegetable or chicken broth
- 2 small carrots, peeled, thinly sliced lengthwise on a mandoline
- 1 cup fresh shelled peas or fava beans (from about 1 lb. pods) or frozen
- Kosher salt and freshly ground black pepper
- 1/2 cup fregola, ditalini, or other tiny pasta
- 1 1/2 cups (lightly packed) fresh flat-leaf parsley leaves
- 1/2 shallot, finely chopped
- 2 red pearl onions or 1/4 small red onion, thinly sliced
- Shaved Parmesan (for serving)
Italian Turkey and Spaghetti Squash Pie (6 Points)
By Realtychick
Preheat oven to 350ºF. Halve squash lengthwise; scoop out seeds
- 1 medium uncooked spaghetti squash
- 1 pound uncooked ground turkey breast
- 2 tsp olive oil
- 1 small uncooked onion(s), chopped
- 1 clove garlic, minced
- 29 oz canned diced tomatoes, undrained
- 1 tsp Italian seasoning, or more to taste
- 8 oz fat-free ricotta cheese
- 1 large egg
- 1 spray cooking spray, nonstick
- 1 cup shredded low fat mozzarella cheese