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Recipes
Caribbean Chicken Wings
By Realtychick
Combine the habanero, soy sauce, honey, both sugars, fennel seeds, cayenne, allspice, thyme, ginger, garlic and sca...
- 1 habanero pepper, seeded and chopped
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons packed light brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon fennel seeds
- 1 teaspoon cayenne pepper
- 1 teaspoon allspice
- 1 teaspoon dried thyme
- 1/2 teaspoon ground ginger
- 2 cloves garlic, chopped
- 2 scallions, chopped
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh orange juice
- 3 pounds chicken wings
Kicked Up Blue Cheese Burger w/ Peppercorn Mayo
By Realtychick
Preheat a gas or charcoal grill
- Green Peppercorn Mayonnaise:
- 2 pounds ground beef chuck
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon Essence, recipe follows
- 12 ounces blue cheese
- 4 large whole wheat buns, split in half
- Desired condiments, such as sliced tomatoes, romaine, sliced onions
- Green Peppercorn Mayonnaise, recipe follows
- 1 large egg
- 1 tablespoon white wine vinegar
- 2 teaspoons Dijon mustard
- 1 cup vegetable oil
- 4 teaspoons drained green peppercorns, crushed
- 1/2 teaspoon salt
Healthy Fish Tacos with Chipotle Cream
By Realtychick
In a small bowl, whisk together the oil, lime juice, salt and pepper
- Fish:
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lime juice
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1 pound white flaky fish fillet, like tilapia or halibut
- Chipotle cream:
- 1/2 cup plain nonfat yogurt
- 2 tablespoons mayonnaise
- 2 teaspoons chipotle pepper, in adobo sauce
- 8 (6-inch) corn tortillas
- 1 1/2 cups shredded green cabbage or lettuce
- 1/2 cup corn kernels (thawed if frozen)
- 1/4 cup fresh cilantro leaves
- Lime Wedges for garnish
Caramelized-Shallot Soup
By Realtychick
Melt butter in a large pot over medium heat
- 5 tablespoons unsalted butter
- 2 1/2 pounds shallots, sliced 1/4 inch thick (8 cups)
- Coarse salt and freshly ground pepper
- 3/4 cup dry white wine
- 1 bay leaf
- 4 cups beef broth
- 4 cups chicken broth
- 2 teaspoons extra-virgin olive oil
- 1/2 cup shelled chestnuts, roughly chopped
- 6 ounces Gruyere cheese, finely grated (1 1/2 cups)
- 1/4 cup chopped fresh flat-leaf parsley leaves
Flatbread With Bacon and Scallion Pesto
By Realtychick
Preheat the oven to 450 degrees
- 4 thick strips bacon, thinly sliced
- 1 large white onion, thinly sliced
- Pinch of sugar
- Kosher salt and freshly ground white pepper
- 6 scallions, thinly sliced
- 1 teaspoon capers
- 1/2 cup fresh parsley
- Grated zest of 1/2 lemon
- 1/4 cup extra-virgin olive oil
- 1/3 cup creme fraiche or sour cream
- 1 pound frozen pizza dough, thawed
- All-purpose flour, for dusting
Italian Sausage Burgers with Garlicky Spinach
By Realtychick
In a large skillet, bring 1/4 inch of water to a boil
- 10 ounces baby spinach
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 garlic cloves, minced
- 1 teaspoon anchovy paste (optional)
- Salt
- 1 pound sweet or hot Italian sausages (or a combination of both), casings removed
- 4 slices of provolone cheese
- 1/4 cup sun-dried-tomato pesto
- 4 round ciabatta rolls, split and toasted
Vinegar-Braised Chicken and Onions
By Realtychick
Cook onions in a large pot of boiling salted water until tender, 5-8 minutes
- 2 pounds cipolline or pearl onions
- Kosher salt
- 3 tablespoons olive oil
- 8 ounces pancetta, cut into 1/4-inch pieces
- 4 garlic cloves, peeled, crushed
- 5 pounds skin-on bone-in chicken pieces (breasts, thighs, and/or legs; breasts halved crosswise)
- Freshly ground black pepper
- 3/4 cup balsamic vinegar
- 3/4 cup red wine or balsamic vinegar
- 2 cups low-sodium chicken broth
- 1/2 cup golden raisins
- 2 bay leaves
Thai Yellow Pumpkin and Seafood Curry
By Realtychick
Skim the thick creamy top off the can of coconut milk and put it into a large saucepan or casserole with the curry ...
- 1 (14-ounce) can coconut milk (about 1 2/3 cups)
- 1 to 2-tablespoons yellow (or red) Thai curry paste
- 1 1/2 cups fish stock (I use boiling water and concentrated fish bouillon; cubes will do)
- 3 tablespoons fish sauce (recommended: Nam Pla)
- 2 tablespoons sugar
- 3 lemongrass stalks, each cut into 1/3's and bruised with the flat of a knife
- 3 lime leaves, stalked and cut into strips, optional
- 1/2 teaspoon turmeric
- 2 1/4 pounds pumpkin or butter nut squash, peeled and cut into large, bite-sized chunks
- 1 pound 2 ounces salmon fillet, preferably organic, skinned and cut into large, bite-sized chunks
- 1 pound 2 ounces peeled raw shrimp
- Bok Choy or any other green vegetables of your choice
- 1/2 to 1 lime, juiced or more to taste
- Cilantro, for garnish
Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese
By Realtychick
Combine the vinegar, basil, sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and oil in a blender and blend unti...
- 1/4 cup rice wine vinegar
- 1/4 cup chopped fresh basil leaves
- 1 teaspoon sugar
- Salt
- Freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 8 ears corn, grilled in the husk, kernels removed
- 1 sweet onion, halved and thinly sliced
- 1 pint cherry tomatoes, halved
- 8 ounces blue cheese, crumbled
- Fresh basil sprigs, for garnish
Salmon with Lemon, Capers, and Rosemary
By Realtychick
Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary
- 4 (6-ounce) salmon fillets
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon minced fresh rosemary leaves
- 8 lemon slices (about 2 lemons)
- 1/4 cup lemon juice (about 1 lemon)
- 1/2 cup Marsala wine (or white wine)
- 4 teaspoons capers
- 4 pieces of aluminum foil