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Recipes
Grilled Artichokes with Bacon and Rosemary Dip
By Realtychick
For the artichokes: Trim the artichokes by removing the outer 2 layers of leaves and cutting 1/2 inch off the t...
- Artichokes:
- 6 medium fresh artichokes
- 8 cups water
- 2 lemons, cut in half
- Dip:
- 4 strips bacon
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1 1/2 tablespoons chopped fresh rosemary
- Nonstick, nonflammable cooking spray
- Fresh rosemary sprig, for garnish
Rice Pudding with Cherries
By Realtychick
Bring cooked rice, milk, vanilla and a pinch of salt to a simmer in a saucepan over medium heat
- 2 cups cooked rice
- 1 2/3 cups milk
- 1/2 teaspoon vanilla
- pinch of salt
- 3/4 cup white chocolate chips
- 1 cup fresh cherries, pitted and chopped coursely
Butter Lettuce Salad with Crispy Prosciutto, Oyster Mushroom Chips, Cabrales and Pears
By Realtychick
Preheat the oven to 375 degrees F
- 1 1/2 pounds oyster mushrooms
- Extra-virgin olive oil
- Kosher salt
- Crushed red pepper flakes
- 1/4 pound prosciutto, thinly sliced
- Red wine vinegar
- 2 heads butter or Boston lettuce
- 1 D'Anjou pear, cored and thinly sliced
- 1/4 pound Cabrales or other blue cheese, crumbled
Cauliflower Gratin with Manchego and Almond Sauce
By Realtychick
Preheat the oven to 400°
- 1 cup half-and-half
- 6 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/4 cup whole milk
- Pinch of freshly grated nutmeg
- Salt and freshly ground pepper
- 3 lb head of cauliflower, cut into 1 1/2-inch florets
- 3/4 cup whole roasted almonds with skin, plus 3 tablespoons coarsely chopped almonds
- 1 cup plus 4 tablespoons finely shredded Manchego or other mildly nutty semi-aged sheep's- or cow's-milk cheese (3 1/2 ounces), such as Gouda
- 1 large onion, finely chopped
- 1/3 teaspoon Pimentón de la Vera (smoked Spanish paprika)
Salmon with Curried Spinach
By Realtychick
If using fresh spinach, in a large Dutch oven, wilt in batches over high heat, stirring with tongs
- 6 pounds fresh spinach, stemmed and washed but not dried, or four 10-ounce packages frozen leaf spinach, thawed
- 2 tablespoons vegetable oil
- 1 large Spanish onion, chopped
- 3 large garlic cloves, minced
- 2 1/2 tablespoons curry powder
- 2 cups heavy cream
- 1 cup chicken stock or canned low-sodium broth
- 2 tablespoons Pernod of other anise liqueur
- 4 teaspoons fresh lemon juice
- Salt and freshly ground pepper
- 2 boneless sides of salmon, skinned (5 pounds total)
- 2 tablespoons melted unsalted butter
- 1 large lemon, thinly sliced
Spicy Pork Taco Pizzas (6)
By Realtychick
Preheat the oven to 250°F
- 1/2 cup(s) all-purpose flour
- 1/8 cup(s) uncooked yellow cornmeal
- 1/8 tsp baking powder
- pinch table salt
- 1/8 cup(s) water, warm (105-115°F)
- 1/2 tsp olive oil
- 1 Tbsp fat-free sour cream
- 1/2 Tbsp fresh lime juice
- 1 Tbsp cilantro, fresh, chopped
- 1/4 pound(s) lean pork tenderloin, trimmed of all visible fat, and cut into thin strips
- 1/4 tsp ground cumin
- 1/4 tsp chili powder
- 1/8 tsp cayenne pepper
- 1/2 cup(s) frozen corn kernels
- 1/2 cup(s) salsa, mild, thick-and-chunky variety
- 1/4 cup(s) Kraft Mexican Style Shredded Taco Cheese, or other brand
- 2 cup(s) lettuce, shredded
Two-Tomato Soup with Fennel
By Realtychick
In a large cast-iron skillet, heat the canola oil until nearly smoking
- 2 tablespoons canola oil
- 12 medium plum tomatoes, cored
- 1 tablespoon sugar
- Kosher salt
- 1/4 cup Pernod
- 3/4 cup extra-virgin olive oil
- 3 medium fennel bulbs—halved lengthwise, cored and thinly sliced; fronds coarsely chopped for garnish
- 3 large shallots, thinly sliced
- 1/4 cup thinly sliced garlic
- 1 teaspoon fennel seeds
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- Freshly ground white pepper
- One 28-ounce can whole Italian peeled tomatoes, crushed by hand
- 1 tablespoon red wine vinegar
- Shaved Parmigiano-Reggiano cheese, for serving
Harvest Salad with Gorgonzola, Bacon and Concord Grapes
By Realtychick
Preheat the oven to 325°
- 6 slices of thick-cut applewood-smoked bacon
- 1/2 cup hazelnuts
- 1 tablespoon hazelnut or canola oil
- Kosher salt
- Pepper
- 1/4 cup sherry vinegar
- 1/4 cup minced shallots
- 2 tablespoons fresh lemon juice
- 1 teaspoon sugar
- 1/2 cup extra-virgin olive oil
- Light green leaves from 2 small heads of Bibb lettuce
- 1/2 cup Concord grapes, halved and seeded
- 4 ounces Gorgonzola dolce, crumbled
- Snipped chives, for garnish
Rao's Vodka Sauce
By Realtychick
Finely dice the cooked ham and set it aside
- 1/2 pound cooked ham (better to use Italian cooked ham)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 1/2 large white onions, finely chopped
- 1.3 quarts (700 ml) tomato sauce (or blended canned peeled Italian tomatoes)
- 3 tablespoons finely chopped Italian parsley leaves
- 1 quart heavy cream reduced by half (1/2 quart)
- 3/4 cup vodka
- Salt and pepper
Conch Fritters w/ Key Lime Sauce
By Realtychick
Add ingredients in the order listed and mix well
- Key Lime Sauce:
- 1 lb. ground Conch
- 1 cup Chopped Celery
- 1 cup Chopped Peppers (Green and Yellow Mixed)
- 1 cup Chopped Onion
- 1/4 cup Ketchup
- 3 tbsp. Oil
- 3 Eggs
- 2 tsp. Salt
- 1/2 tsp. Black Pepper
- 1/2 tsp. Tabasco
- 1 tbs. Key Lime Juice
- 1 tsp. Rosemary (Crush Before Adding)
- 4 cloves Crushed Garlic
- 2 tbs Chopped Parsley
- 4 cups Pancake Mix
- 1 cup mayonnaise
- 5 tbs Dijon mustard
- 1/3 cup key lime juice
- S/P to taste