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Recipes
Outrageous Brownies
By Realtychick
Preheat oven to 350 degrees F
- 1 pound unsalted butter
- 1 pound plus 12 ounces semisweet chocolate chips
- 6 ounces unsweetened chocolate
- 6 extra-large eggs
- 3 tablespoons instant coffee granules
- 2 tablespoons pure vanilla extract
- 2 1/4 cups sugar
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 cups chopped walnuts
Grilled Beef Tenderloin with Ancho-Jalapeño Butter
By Realtychick
1.Set up a grill for indirect grilling, with the coals on one side, and heat to 450°
- 2 sticks unsalted butter, softened
- 2 medium shallots, minced
- 2 jalapeños, minced
- 3 teaspoons ancho chile powder
- Kosher salt
- 2 tablespoons dark brown sugar
- 1 tablespoon sweet smoked paprika
- 1 teaspoon freshly ground pepper
- One 2 1/2-pound beef tenderloin, tied
- 6 thick slices of crusty bread
Bacon & Bourbon Compound Butter
By Realtychick
Cook bacon in a small skillet over medium heat, stirring occasionally, until fat is rendered and bacon is crisp, ab...
- 1 slice smoked bacon, finely chopped
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 tablespoon bourbon
- 1 tablespoon pure maple syrup
- 1 teaspoon brown sugar
- Kosher salt
Butternut Squash & Corn Soup with Bacon
By Realtychick
In a large, heavy pot, combine the broth, squash, thyme, garlic, leeks and celery and bring to a boil
- 6 cups low-sodium chicken broth
- One 2-pound butternut squash—quartered, seeded, peeled and cut into 2-inch pieces
- 5 thyme sprigs
- 2 garlic cloves, halved
- 2 medium leeks, white and pale green parts only, cut into 2-inch pieces
- 1 celery rib, cut into 2-inch pieces
- 1 tablespoon vegetable oil
- 2 thick slices of bacon, cut crosswise 1/2 inch thick
- 2 packed cups coarsely chopped collards or kale
- One 15-ounce can pinto or roman beans, drained and rinsed
- 1 medium carrot, finely diced
- 1 red bell pepper, finely diced
- 1 cup corn kernels
- Salt and freshly ground black pepper
Frozen Lemonade Pie
By Realtychick
Preheat the oven to 350 degrees
- For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 7 tablespoons unsalted butter, melted
- For the Filling:
- 2 cups heavy cream
- 1 14-ounce can sweetened condensed milk, chilled
- 1 6-ounce can frozen lemonade concentrate (do not thaw)
- For the Topping:
- 1 cup blueberries
- 1 cup raspberries
- 2 tablespoons sugar
- 1 tablespoon fresh lemon juice
Low Carb Cauliflower Cheese Sticks
By Realtychick
Begin by turning 1 head of cauliflower into “rice
- 4 cups cauliflower “rice” (explanation in directions below)
- 1 egg, slightly beaten
- 2 cups Mozzarella cheese, shredded, divided
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon salt
- 1/2 teaspoon Italian Seasoning
- Marinara sauce for dipping
Spicy Coconut Shrimp with Spicy Mango Basil Salsa
By Realtychick
For the salsa: Combine all ingredients together in a mixing bowl
- Salsa:
- 1 mango, peeled and finely diced
- 3 scallions, sliced
- 5 basil leaves, julienned
- 1 lime, juiced
- Kosher salt and freshly ground black pepper
- Shrimp:
- 2 fresh jalapenos, sliced
- 3 cloves garlic, thinly sliced
- 1/2 -inch piece ginger, peeled and grated
- 2 tablespoons dark brown sugar
- 2 tablespoons soy sauce
- 1/2 lime, zested
- 1/4 cup coconut milk
- Small handful basil leaves, torn
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 15 grinds pepper
- 1 pound peeled, deveined shrimp
Tequila-Marinated Shrimp Pizza with Chorizo, Onions, Bell Peppers, and Cilantro Pesto
By Realtychick
In a large mixing bowl, stir together the water, yeast, and sugar
- Cilantro Pesto:
- 3/4 cup warm water (110 degrees F)
- 1 1/4 teaspoons active dry yeast
- 1/2 teaspoon sugar
- 2 to 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons extra-virgin olive oil
- 20 medium raw shrimp, peeled, deveined, and cut in 1/2 lengthwise
- 1/2 cup tequila (recommended: Cabo Wabo)
- 1/4 cup fresh lime juice
- 3 garlic cloves, peeled, crushed
- 1 tablespoon chopped cilantro leaves, plus extra for garnish
- 1 teaspoon grated lime zest
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 8 ounces Mexican chorizo, chopped
- Cilantro Pesto, recipe follows
- 1 1/2 cups grated Monterey jack cheese
- 1 yellow bell pepper, cored, seeded and cut into long strips
- 1/2 medium white onion, cut into rings
- 4 ounces goat cheese, crumbled
- Chopped green onions, garnish
- 2 cups tightly packed fresh cilantro leaves
- 1/4 cup lightly toasted pine nuts
- 1 teaspoon chopped garlic
- 1/4 cup grated cotija, queso fresco, or Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 6 tablespoons olive oil
Brazilian Beer-Marinated Chicken
By Realtychick
1.In a shallow dish, mix the garlic, ginger, onion, paprika, salt, black pepper, caraway seeds, green pepper, musta...
- 4 garlic cloves, smashed
- Four 1/4-inch slices of peeled fresh ginger, smashed
- 1 medium onion, thinly sliced
- 1 tablespoon sweet paprika
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon caraway seeds
- 1/2 green bell pepper, finely chopped
- 1/4 cup Dijon mustard
- 2 cups dark lager or stout, preferably Xingu Black Beer (see Note)
- 1/4 cup vegetable oil
- Four 6-ounce boneless, skinless chicken breast halves
- 2 tablespoons unsalted butter, melted
- 1/4 cup chopped cilantro
- Lime wedges, for serving
Penne With Braised Short Ribs
By Realtychick
Place an oven rack in the lower 1/3 of the oven
- 4 pounds beef short ribs
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 1 large onion, diced
- 3 cloves garlic, coarsely chopped
- 5 Roma tomatoes, cut into eighths
- 1 cup red wine, such as Cabernet Sauvignon
- 3 tablespoons Dijon mustard
- 2 cups low-sodium beef broth
- 1 pound penne pasta
- 1/4 cup freshly grated Parmesan
- 1/4 cup chopped fresh flat-leaf parsley