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Recipes
Quinoa Pilaf in Lettuce Cups
By Realtychick
Bring the water and quinoa to a boil in a small saucepan over medium heat
- 1 1/2 cups water
- 1 cup quinoa, picked and rinsed well (the red kind is prettier, but either the red or the white is fine)
- 2 tablespoons olive oil
- 1 medium red onion, finely chopped
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garam masala
- 1 tablespoon pine nuts
- 2 tablespoons chopped dried cherries
- Kosher salt and freshly ground black pepper
- 1 grapefruit, zested, plus 2 tablespoons juice
- 1 head Boston lettuce, leaves separated
Autumn Salad with Figs & Blue Cheese
By Realtychick
In a small bowl, whisk the olive oil with the apple cider vinegar and whole-grain mustard
- 1/4 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1/2 tablespoon whole-grain mustard
- Sea salt
- Pepper
- 6 slices of bacon (5 ounces)
- 1 1/2 tablespoons salted butter
- 1 crisp apple, such as Honeycrisp or Fuji—halved, cored and thinly sliced
- 1/3 cup toasted hazelnuts, chopped
- 2 cups mesclun greens
- 3 ounces Roquefort cheese, crumbled
- 1/2 pound small, seedless dark grapes, halved
- 4 fresh figs, cut into wedges
Grilled Steak and Vidalia Onions with Mustard-Worcestershire Vinaigrette
By Realtychick
Whisk together the Worcestershire sauce, mustard, thyme and salt and pepper, to taste, in a medium bowl until combi...
- 3 tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon finely chopped fresh thyme leaves
- Salt and freshly ground black pepper
- 1/4 cup pure olive oil
- 4 New York strip steaks, about 12 ounces each
- Canola oil
- 1 large Vidalia onion, peeled, and cut crosswise into 1/4-inch thick slices
Rosemary Peach Lemonade
By Realtychick
Rosemary Syrup: In a medium saucepan, combine the rosemary sprigs, sugar, and water, and bring to a simmer
- 6 small sprigs fresh rosemary, plus 4 more tiny ones for garnish
- 3/4 cup sugar
- 1 cup water
- 1 1/2 cups good-quality peach nectar
- 3 ripe peaches, pitted and sliced into thin half-moons (about 18 slices each)
- 1 ice cube tray frozen lemon juice (12 cubes equals 1 cup of juice)
- 1 to 1 1/2 cups water
Spicy Mint Beef
By Realtychick
In a large skillet, heat the oil over medium-high heat
- 3 tablespoons vegetable or canola oil
- 4 cloves garlic, minced
- 3 Thai chiles, such as prik kee noo, or 3 serrano chiles, stemmed and thinly sliced
- 1 pound flank steak, very thinly sliced
- 3 shallots, thinly sliced
- 1 red bell pepper, stemmed, cored, seeded and cut into 1/8-inch thick slices
- 1/4 cup fish sauce
- 2 tablespoons sweet soy sauce
- 2 tablespoons black soy sauce
- 1 tablespoon chili paste in soy bean oil
- 1 1/2 cups chopped fresh Thai basil leaves
- 1 cup whole fresh mint leaves
Steak & Stilton Individual Pies
By Realtychick
Heat oil in an 8-qt. saucepan over medium-high heat
- 1/4 cup olive oil
- 1 1/4 lb. beef chuck, cut into 1" cubes
- 3 cloves garlic, finely chopped
- 2 large yellow onions, sliced
- 2 ribs celery, thickly sliced
- 2 small carrots, thickly sliced
- 2 tbsp. minced rosemary
- 1 (12-oz.) bottle stout beer
- 1/4 cup flour
- 2 cups beef stock
- 2 tsp. mustard powder
- 1 bay leaf
- 1 tbsp. unsalted butter
- 10 oz. mushrooms, quartered
- 6 oz. English Stilton, crumbled
- 1 (10-oz.) package frozen peas
- 1 (14-oz.) package puff pastry
- 1 egg, lightly beaten
Knock-You-Naked Brownies
By Realtychick
Preheat the oven to 350 degrees F
- 1 stick butter, melted, plus more for greasing
- All-purpose flour, for dusting
- 1/3 plus 1/2 cup evaporated milk
- One 18.5-ounce box German chocolate cake mix (I use Duncan Hines)
- 1 cup finely chopped pecans
- 60 caramels, unwrapped
- 1/3 cup semisweet chocolate chips
- 1/4 cup powdered sugar, sifted
Caramelized Onion Zin-Burgers with Crispy Cheddar Frico
By Realtychick
Heat a 10-inch saute pan over high heat
- Fricos:
- 1/4 cup extra-virgin olive oil
- 2 small yellow onions, cut in 1/2 and sliced thin
- Salt and freshly ground black pepper
- 2 teaspoons chopped fresh thyme leaves
- 2 cups Zinfandel
- 1 1/2 cups sharp Cheddar, shredded
- 3 pounds ground beef
- Sea salt and freshly ground black pepper
- 6 seeded burger rolls
- 2 beefsteak tomatoes, cut 1/3-inch thick
- 6 ounces spring mix salad green
Carrot Cupcakes with Caramel and Cream Cheese Frosting
By Realtychick
Preheat the oven to 350°
- Cupcakes:
- 8 carrots (1 1/4 pounds), peeled and coarsely shredded (4 cups)
- 1 cup golden raisins
- 1 cup pecans, coarsely chopped
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups canola oil
- 2 cups sugar
- 4 large eggs, at room temperature
- Toppings:
- 1/2 cup sugar
- 2 tablespoons water
- Few drops of fresh lemon juice
- 1/4 cup heavy cream
- 1 pound cream cheese, softened
- 2 sticks (1/2 pound) unsalted butter, softened
- 1/2 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
Andouille Burgers with Grilled Sweet Onions and Creole Remoulade Sauce
By Realtychick
Creole Remoulade: In a blender or food processor, combine all ingredients and process until fairly smooth, about...
- Creole Remoulade Sauce:
- 6 ounces andouille sausage, cut into 1-inch pieces
- 1 1/2 pounds ground beef
- 1 tablespoon minced garlic
- 2 teaspoons Worcestershire
- 1 1/2 teaspoon Essence, recipe follows
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 4 large Kaiser onion rolls or 4 (6-inch) lengths French bread, split in 1/2 crosswise
- 4 (1/4-inch-thick) slices sweet onion, such as Vidalia, Maui or Walla Walla
- 1 tablespoon olive oil
- 3/4 cup grated sharp cheddar
- Creole Remoulade Sauce, recipe follows
- 3/4 cup vegetable oil
- 1/2 cup chopped green onions
- 1/2 cup chopped yellow onions
- 1/4 cup fresh lemon juice
- 1/4 cup chopped celery
- 3 tablespoons Creole or other whole-grain mustard
- 3 tablespoons ketchup
- 3 tablespoons chopped parsley leaves
- 2 tablespoons chopped garlic
- 2 tablespoons prepared horseradish
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- 1/4 teaspoon freshly ground black pepper
- Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme