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Recipes
Tomato Feta Pasta Salad
By Realtychick
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together
- For the dressing:
- 1/2 pound fusilli (spirals) pasta
- Kosher salt
- Good olive oil
- 1 pound ripe tomatoes, medium-diced
- 3/4 cup good black olives, such as kalamata, pitted and diced
- 1 pound good feta cheese, medium-diced
- 6 sun-dried tomatoes in oil, drained and chopped
- 1 cup freshly grated Parmesan
- 1 cup packed flat-leaf parsley, chopped
- 5 sun-dried tomatoes in oil, drained
- 2 tablespoons red wine vinegar
- 6 tablespoons good olive oil
- 1 garlic clove, diced
- 1 teaspoon capers, drained
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
Massaged Kale Salad
By Realtychick
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt
- 1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- Kosher salt
- 2 teaspoons honey
- Freshly ground black pepper
- 1 mango, diced small (about 1 cup)
- Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons
Creamy Pistachio Pops
By Realtychick
In a small saucepan over medium heat, bring evaporated milk to a simmer until small bubbles form around the circumf...
- 1 (12-ounce) can evaporated milk
- 4 Earl Grey tea bags
- 1/2 teaspoon ground cardamom
- 1 (14-ounce) can sweetened condensed milk
- 1 cup heavy cream
- Handful finely chopped pistachios, plus extra for garnish
Chocolate Hazelnut Gelato
By Realtychick
In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup sugar, plus 1/4 cup
- 4 egg yolks
- 1/2 teaspoon vanilla extract
- 1/2 cup chocolate-hazelnut spread (recommended: Nutella)
- 1/2 cup toasted hazelnuts, crushed, for garnish
Shrimp-Stuffed Jalapeño Peppers with Honey Vinaigrette
By Realtychick
Using a small, sharp knife, cut each pepper horizontally near the stem and then vertically lengthwise to form a T
- 2 tablespoons honey
- 13 jalapeño peppers
- 1/2 lb. shrimp, shelled and without tails
- 4 tablespoons cream cheese
- 1 red onion
- 2 garlic cloves
- 1 handful of cilantro
- 1 tomato
- 2 tablespoons olive oil
- 1/2 cup apple vinegar
- 7 cups water
- Salt and pepper
- Ice
Grilled Romaine with Blue Cheese-Bacon Vinaigrette
By Realtychick
Preheat the grill to high heat
- 4 tablespoons extra-virgin olive oil
- 3/4 cup chopped red onion
- 1/2 pound bacon, chopped
- 1/2 cup balsamic vinegar
- 3 heads romaine lettuce, cut in 1/2 lengthwise
- 1/2 cup crumbled blue cheese
- Freshly ground black pepper
Jerk-Spiced Brussels Sprouts, Cauliflower and Chickpeas
By Realtychick
Preheat the oven to 425°
- 1 whole dried habanero chile, stemmed and crushed
- 1 tablespoon whole allspice berries
- 1 tablespoon coriander seeds
- 1 tablespoon black peppercorns
- 1/2 teaspoon whole cloves
- 1 tablespoon dried thyme
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup extra-virgin olive oil
- One 15-ounce can chickpeas, drained and patted dry
- 1 pound small brussels sprouts, halved lengthwise
- 4 cups cauliflower florets (from 1 head)
- Salt
Chicken Fried Steak with Gravy
By Realtychick
Preheat oven to 250 degrees F
- 1 1/4 pound boneless round steak, fat trimmed and pounded a 1/4-inch thick
- 1 1/2 cups buttermilk
- Kosher salt and freshly ground black pepper
- 2 1/2 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon sweet paprika
- 1 teaspoon cayenne pepper
- Canola oil
- 1/2 pound slab bacon, cut into lardons
- 2 heaping tablespoons all-purpose flour
- 2 cups whole milk, heated
- 2 tablespoons heavy cream
- Finely chopped fresh thyme
- Salt and freshly ground black pepper
- Fresh thyme sprigs
Bouillabaisse- 10 Points
By Realtychick
Heat the oil in a large nonstick Dutch oven over medium-high heat
- 1 Tbsp olive oil
- 4 cups uncooked leeks, large, cleaned and thinly sliced
- 4 cloves garlic cloves, minced
- 1/2 medium uncooked fennel bulbs, (white part only), chopped
- 2 medium uncooked carrots, diced
- 32 oz canned clam juice
- 14 1/2 oz canned diced tomatoes
- 1/3 cup white wine, dry
- 1/2 fl oz Pernod
- 1 Tbsp fresh thyme, chopped
- 2 tsp orange zest, grated
- 1/2 tsp saffron, threads, crushed
- 1/8 tsp cayenne pepper
- 6 small uncooked red potato(es), cut into 1⁄2-inch chunks
- 1 1/2 pound uncooked halibut fillets, cut into 1-inch pieces
- 1 pound uncooked shrimp, large, peeled and deveined
- 1/2 pounds uncooked shelled mussels, scrubbed, debearded
Jerk Chicken Burgers
By Realtychick
Place all the burger ingredients except for the ground chicken and the breadcrumbs in the bowl of a food processor
- For the burgers:
- 1 to 2 Scotch bonnet peppers, seeds removed and roughly chopped
- 3 cloves garlic
- 2 teaspoons fresh ginger, peeled & finely chopped
- 2 small shallots, roughly chopped
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon lime juice
- 2 teaspoons lime zest
- 2 teaspoons orange zest
- 1 1/2 teaspoons fresh thyme leaves
- 2 teaspoons dark brown sugar
- 1 dried bay leaf, crumbled
- 2 teaspoons ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 cup panko bread crumbs, plus more, if necessary
- 1 1/4 pounds ground chicken
- For the toppings & the buns:
- 2 cups red or green cabbage, shredded
- 1 medium carrot, grated
- 2 tablespoons lime juice
- 2 tablespoons extra virgin olive oil
- 1 cup full-fat Greek yogurt
- 2 teaspoons lime zest
- 1/4 cup cilantro, finely chopped
- 1/4 cup cilantro, finely chopped
- 1/4 cup green onions, finely chopped
- 4 good burger buns, toasted