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Recipes
Turkey Burgers w/ Meyer Lemon & Honey Mustard
By Realtychick
For the Meyer lemon-honey mustard: Whisk together in a small bowl the mustard, honey, orange juice, lemon zest, l...
- Meyer Lemon-Honey Mustard:
- 1/4 cup Dijon mustard
- 1 heaping tablespoon clover honey
- 1 tablespoon fresh orange juice
- 1/2 teaspoon lemon zest
- 1 teaspoon fresh Meyer lemon juice, from Meyer lemons, if possible
- Salt and freshly ground black pepper
- Burgers:
- 1 1/2 pounds 90-percent lean, freshly ground turkey (not all white meat), chilled
- Salt and freshly ground black pepper
- 8 slices goat cheese, sliced 1/2-inch thick
- 4 sesame seed hamburger buns, split and lightly grilled
- Watercress or Arugula, for serving
Thai Shrimp in Yellow Curry
By Realtychick
In a large saucepan, bring the coconut milk, chicken broth and curry paste to a boil over medium-high heat, whiskin...
- Two 15-ounce cans coconut milk
- 1 cup low-sodium chicken broth or clam juice
- 1/4 cup yellow curry paste, such as Mae Ploy
- 1 medium carrot, peeled and sliced into 1/4-inch-thick rounds
- 1 small red bell pepper, cored, seeded and chopped into 1/4-inch pieces
- 1 small onion, chopped
- One 15-ounce can baby corn, drained, rinsed and cut into 1-inch pieces
- 1 Thai chile or serrano chile, stemmed and thinly sliced
- 5 sprigs Thai basil, with stems
- 3 Thai lime leaves
- 1 1/2 tablespoons fish sauce
- 1 pound large shrimp, peeled and deveined
- 4 ounces snap peas, halved
- 8 ounces fresh thin rice noodles
- 4 cups canola oil or safflower oil
- 1/4 cup chopped fresh cilantro leaves
- 1/3 cup lightly salted peanuts, chopped
Chinese Bourbon St. Chicken
By Realtychick
Heat oil in a large skillet
- 2 lbs boneless chicken breasts, cut into bite-size pieces
- 1-2 tablespoon olive oil
- 1 garlic clove, crushed
- 1 ⁄4 teaspoon ginger
- 3 ⁄4 teaspoon crushed red pepper flakes
- 1 ⁄4 cup apple juice
- 1 ⁄3 cup light brown sugar
- 2 tablespoons ketchup
- 1 tablespoon cider vinegar
- 1 ⁄2 cup water
- 1 ⁄3 cup soy sauce
Whoopie Pies
By Realtychick
Preheat oven to 350 degrees F, or preheat a convection oven to 315 degrees F
- Filling:
- 3 cups sugar
- 1 cup butter
- 4 eggs
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 6 cups all-purpose flour
- 2 cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 1/2 tablespoons baking soda
- 1 teaspoon salt
- 3 cups milk
- 1 1/2 cups shortening
- 3 cups confectioners' sugar
- 1 1/3 cups marshmallow topping
- Dash salt
- 1 teaspoon vanilla extract
- 1/3 to 1/2 cup milk
Chicken Tagine with Fennel and Olives
By Realtychick
Mix cumin, paprika, salt, and cayenne in small bowl
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon cayenne pepper
- 6 skinless boneless chicken thighs (1 1/2 pounds)
- 2 tablespoons olive oil, divided
- 2 medium fennel bulbs, stalks trimmed, bulbs halved vertically, then cut crosswise into 1/2-inch slices
- 2 cups low-salt chicken broth
- 2 tablespoons fresh lemon juice
- 1/2 cup pitted brine-cured green olives, quartered lengthwise
- 1 cup coarsely chopped fresh cilantro
Lemon & Smoked Mozzarella Pizza
By Realtychick
Preheat oven to 450°. Stretch and press dough with your fingers into a 14-inch circle on a large pizza pan or ston...
- 1 pound prepared pizza dough
- 1/2 pound smoked mozzarella, thinly sliced
- 1 small lemon, very thinly sliced, seeds and ends discarded
- 1 1/2 Tbsp. olive oil
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
Dulce de Leche Cupcakes
By Realtychick
Preheat oven to 350°F. Line 9 muffin cups with paper liners
- Cupcakes:
- 3/4 cup butter, at room temperature
- 2 cup brown sugar
- 6 eggs
- 1 cup milk
- 3 cup flour
- 1 Tbs baking soda
- 3/4 tsp. salt
- 1 1/2 cup toffee bits
- 1/4 cup crushed toffee bits for garnish
- Frosting:
- 2/3 cup brown sugar
- 4 Tbs heavy cream
- 4 Tbs butter
- 1 cup confectioners' sugar
Classic Pozole Verde
By Realtychick
In a large soup pot put 3 quarts of water, the pork shoulder, chicken, quartered onion, smashed garlic, and cilantr...
- Garnishes:
- 1 pound lean pork shoulder, in 1 piece
- 1/2 chicken, cut into pieces
- 1 onion, quartered, plus 1 onion, finely chopped
- 2 cloves garlic, peeled and smashed
- 5 stems cilantro, plus more for garnishing
- 4 ounces hulled untoasted pumpkin seeds
- 1/2 pound fresh tomatillos
- 2 1/2 teaspoons salt
- 1 fresh hot chile, such as Serrano or jalapeno, stem removed and coarsely chopped
- 1 small onion, chopped
- 2 tablespoons lard or vegetable oil
- Salt
- 2 (29-ounce) cans hominy, drained
- Sour cream
- Diced red onion
- Finely chopped cilantro leaves
- Ripe avocados, cubed
- Lime wedges
Shrimp Cocktail with Tomatillo-Horseradish Sauce
By Realtychick
Fill a medium saucepan with 2 quarts cold water
- Tomatillo-Horseradish Sauce:
- 2 tablespoons kosher salt
- 1 tablespoon coriander seeds
- 2 teaspoons whole black peppercorns
- 2 lemons, quartered
- 1 1/2 pounds large shrimp, peeled and deveined
- 12 tomatillos, husked, washed, and cut in 1/2
- 1 large red onion, coarsely chopped
- 4 cloves garlic, chopped
- 2 jalapeno peppers, chopped
- 2 tablespoons canola oil
- Salt and freshly ground pepper
- 3 tablespoons white wine vinegar
- 2 to 3 tablespoons honey
- 1/4 cup prepared horseradish, drained
- 1/2 cup chopped cilantro leaves
Cooked & Raw Winter Salad
By Realtychick
Heat bacon in a 12" skillet over medium-high heat; cook until crisp, about 6 minutes
- 6 slices bacon, roughly chopped
- 1/2 cup olive oil
- 1/2 cup pine nuts
- 2 shallots, finely chopped
- Kosher salt and freshly ground black pepper, to taste
- 1 (16-oz.) package frozen lima beans
- 1 (16-oz.) package frozen peas
- 1 cup roughly chopped mint
- 1 cup roughly chopped parsley
- 1/3 cup grated parmesan
- 7 scallions, finely chopped
- 1 bunch watercress, roughly chopped
- 1 head bibb lettuce, cored and torn into small pieces
- 1 medium bulb fennel, finely chopped, plus 1/3 cup roughly chopped fronds
- 1/3 cup fresh lemon juice