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Recipes
Mustard-Shallot Vinaigrette
By Realtychick
In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard
- 1 shallot, minced
- 2 tablespoons white wine vinegar
- 2 heaping teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1 cup extra-virgin olive oil, more to taste
Smoky Quinoa and Bacon Salad
By Realtychick
Combine the quinoa, water and salt in a medium saucepan
- 1 cup uncooked quinoa
- 2 cups water
- Pinch of kosher or sea salt
- 8 pieces of bacon
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon spicy brown mustard
- 1 teaspoon brown sugar
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground chipotle
- 1/4 teaspoon kosher or sea salt
- Fresh cracked black pepper, to taste
- 1/4 medium red onion, thinly sliced
- 1/4 cup chopped Italian parsley
Caribbean Salmon with Mango-Veggie Salsa and Guava Barbecue Sauce
By Realtychick
To make the barbecue sauce, heat the oil in a large skillet over medium-high heat for 1 minute
- For the barbecue sauce:
- 3 tablespoons vegetable oil
- 2 yellow onions, chopped
- 8 ounces guava paste, cut into chunks
- 1 1/2 teaspoons tomato paste
- 2 tablespoons apple cider vinegar
- 1/4 cup light or dark brown sugar
- 2 whole star anise
- 1/2 teaspoon ground allspice
- 1/4 teaspoon curry powder
- 1 1/2 teaspoons lime juice
- 1 tablespoon dark rum
- For the salsa:
- 1/2 cup olive oil, plus extra for greasing the baking dish
- 3 garlic cloves, finely minced
- 1/4 cup lime juice (from about 2 limes), plus 2 limes cut into wedges for serving
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 mangoes, peeled, seeded and diced
- 1 red bell pepper, halved, seeded, and finely diced
- 1 green bell pepper, halved, seeded and finely diced
- 1 yellow bell pepper, halved, seeded and finely diced
- 1 large red onion, halved and finely chopped
- 1 serrano chile, finely chopped, optional
- 1/2 cup finely chopped fresh cilantro leaves
- 1 (15-ounce) can black beans, drained and rinsed
- 1 whole side salmon, 3 1/2 to 4-pounds or 6 filets
Mexican Breakfast Casserole
By Realtychick
Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are char...
- 6 poblano chile peppers, about 1 1/2 pounds
- 1 teaspoon unsalted butter
- 1 1/2 pounds Mexican chorizo, or other hot sausage, removed from casings and crumbled
- 1 cup chopped yellow onions
- 1/2 cup chopped red bell peppers
- 4 teaspoons minced garlic
- 4 teaspoons chili powder
- 5 corn tortillas, quartered
- 10 large eggs
- 3 cups half-and-half
- 1/2 teaspoon hot red pepper sauce
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chopped green onions, green tops only
- 1/4 cup chopped fresh cilantro
- 1 1/2 cups grated pepper jack
- 1 1/2 cups grated medium cheddar
- Sour Cream, garnish
- Picante Sauce (store bought), garnish
Pan Roasted Chicken with Cherry Lambic Sauce
By Realtychick
In a large saute pan over medium-high heat, add the olive oil and butter
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 bone-in, skin-on chicken breast halves
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons minced shallots 1 clove garlic, minced
- 1 1/2 cups Cherry Lambic
- 1 cup chicken stock
- 1/2 cup dried cherries
- 1/4 cup cream
- 1 lemon, juiced
- 2 tablespoons chopped fresh thyme leaves
- Chives, for garnish
Four Pepper Jelly
By Realtychick
Place vinegar and peppers in a blender; pulse 10-15 times until the peppers are slightly broken down
- 1 1⁄2 cups apple cider vinegar
- 5 jalapenos (about 6 oz.), seeded and finely chopped
- 1 red bell pepper (about 6 oz.), seeded and finely chopped
- 1 serrano (about 1 1⁄2 oz.), seeded and finely chopped
- 1 small poblano (about 3 oz.), seeded and finely chopped
- 6 1⁄4 cups sugar
- 1 ⁄4 tsp. kosher salt
- 1 (3 oz) packet liquid pectin
Jalapeno Lemonade
By Realtychick
Stir water, freshly squeezed lemon juice and sugar until sugar is disolved
- 1 1/2 cups fresh lemon juice, fresh squeezed
- 7 cups water, ice cold
- 1 cup granulated sugar
- 2 lemons, sliced into rounds
- 1 jalapeno, fresh
- 8 cups ice, for serving
Sea Bass With Citrus-Olive-Caper Sauce
By Realtychick
Serve with Spinach & Orzo Salad
- 8 sea bass fillets (about 5 oz each), skin on
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 lemons, peeled and thinly sliced, segments halved
- Juice of 2 lemons
- 2 tablespoons chopped fresh oregano
- 2 tablespoons capers, rinsed
- 3/4 cup pitted Kalamata olives, roughly chopped
Collard Green and Radish Slaw with Crispy Shallots
By Realtychick
Cook shallots and oil in a small saucepan over medium-high heat, stirring occasionally, until shallots are golden, ...
- 2 small shallots, sliced into rings
- 6 tablespoons vegetable oil
- Kosher salt
- 1 bunch collard greens (about 10 oz.), center ribs and stems removed, thinly sliced crosswise
- 6 small radishes, trimmed, sliced
- 2 tablespoons white wine vinegar
- Freshly ground black pepper
Roasted Brussels Sprouts with Maple-Balsamic Drizzle (2)
By Realtychick
Preheat oven to 450°F. Coat a large nonstick baking sheet with cooking spray
- 1 spray(s) cooking spray
- 1 pound(s) Brussels sprouts, trimmed
- 1 Tbsp olive oil, extra-virgin
- 1 1/8 tsp kosher salt, divided
- 1/8 tsp black pepper, freshly ground
- 1.5 Tbsp balsamic vinegar
- 1 Tbsp maple syrup