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Recipes
Pineapple Infused Rum
By Realtychick
Place ingredients in a Mason Jar
- 2 cups white rum
- 1/2 cup diced fresh pineapple
Grilled Pork with Mango & Key Lime Salsa and Pickled Red Onions
By Realtychick
Marinate pork or chicken in ¼ cup lime juice mixed with ½ teaspoon salt for 1 hour
- 4 thin pork cutlets, pounded to 1/4 inch
- 1/2 cup fresh lime juice
- 1 medium red onion, thinly sliced
- 1 jar (16 ounces) Frontera Mango-Key Lime Salsa
Spicy Lamb & Carrot Stir-Fry
By Realtychick
In a medium bowl, combine the lamb, garlic, soy sauce, cumin and crushed red pepper
- 1 pound boneless leg of lamb, trimmed and thinly sliced
- 3 cloves garlic, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon ground cumin
- 1 teaspoon crushed red pepper
- 3 tablespoons canola oil
- 1 large onion, sliced
- 1/2 pound carrots, thinly sliced on an angle
- 3 cups cooked long-grain brown rice
- 1/2 cup cilantro
Roasted Brussels Sprouts With Pomegranate and Hazelnuts
By Realtychick
Preheat the oven to 375 degrees F
- 1 1/4 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons canola oil
- Kosher salt and freshly ground pepper
- 3 tablespoons pomegranate molasses
- Seeds from 1 pomegranate
- 1/2 cup coarsely chopped toasted hazelnuts
- Finely grated zest of 1 lime
- 1 tablespoon finely grated orange zest
Pork Chili Verde
By Realtychick
Trim off any excess fat from the pork and cut into 2 inch squares
- 1.5 pounds lean pork
- 4 Tbs vegetable oil or lard
- 1/2 large yellow onions, chopped
- 2 large cloves garlic, minced
- 1 tablespoon sea salt
- Freshly ground black pepper, to taste
- 2 1/4 Tsp cumin
- 2 medium poblano chiles, seeded and chopped
- 1 large jalapenos, seeded and minced
- 1 large yellow bell peppers, seeded and chopped
- 1 quart chicken stock
- 1 bottle Mexican beer
- 1 pounds fresh tomatillos, husks removed
- 1/2 bunch cilantro leaves, chopped
Spicy Red Curry Chicken
By Realtychick
In a small bowl, whisk the coconut milk with the curry paste and fish sauce until combined
- 2/3 cup unsweetened coconut milk
- 2 to 3 teaspoons Thai red curry paste
- 1 tablespoon Asian fish sauce
- 3 tablespoons vegetable oil
- 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks
- Salt and freshly ground pepper
- 1/2 pound shiitake mushrooms, stemmed, caps quartered OR Asparagus
- 1 tablespoon very finely chopped fresh ginger
- 2 large garlic cloves, very finely chopped
- 1/2 cup water
- 1 cup frozen baby peas
- Toasted peanuts and cilantro leaves, for garnish
- Steamed rice and lime wedges, for serving
Charcuterie Cones
By Realtychick
Combine all ingredients in a bowl
- 1 Shredded head of raddichio
- 5 stemmed, seeded and chopped pepperocini
- 2 OZ. fresh goat cheese
- 1 Tsp. red wine vinegar
- 1 Tsp. Olive Oil
- 3 TBS. toasted pine nuts
- 24 thin slices salami or sopprasetta
BBQ Shortribs
By Realtychick
Grind the sesame seeds in a coffee grinder until fine
- 2 tablespoons toasted sesame seeds, plus more for sprinkling
- 4 large cloves garlic, pressed
- 1 cup soy sauce
- 2 tablespoons sherry
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 2 tablespoons water
- 2 teaspoons fresh ginger, finely grated
- 1/2 cup chopped scallions (green and white parts, mixed), plus more green tips for sprinkling
- 1 tablespoon red chili flakes
- 6 pounds short ribs, cut into thin pieces, about 2 1/2 inches long
Mini Chocolate Key Lime Pies
By Realtychick
Preheat the oven to 325 degrees F
- 1 1/2 sticks butter, melted, plus more for greasing pans
- 2 cups chocolate wafer cookie crumbs
- 3/4 cup sugar
- 1 (14-ounce) can sweetened condensed milk
- 1/4 cup freshly squeezed key lime juice or juice of regular limes
- 3 egg yolks, lightly beaten
- 2 key limes or 1 regular lime, zest finely grated
- 1 teaspoon vanilla extract
- Pinch salt
- Whipped cream
- Milk chocolate curls, for garnish
Spicy & Sticky Indian Lamb Chops
By Realtychick
Preheat the oven to 475 degrees F
- 1 1/2 teaspoons coriander seeds
- 1 1/2 teaspoons fennel seeds
- 1/4 cup plain yogurt
- 1/4 cup tomato paste
- 4 teaspoons finely grated ginger
- 4 teaspoons minced garlic
- 1 teaspoon Sriracha
- 2 teaspoons light brown sugar
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 1 teaspoon apple cider vinegar
- 4 teaspoons vegetable or canola oil
- 8 (1 1/4-inch thick) lamb loin chops