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Recipes
Lemon and Thyme Vinaigrette
By Realtychick
In a small bowl, whisk together lemon zest and juice, olive oil, vinegar and thyme
- Grated zest and juice from 1/2 lemon
- 1/2 cup extra-virgin olive oil
- 1/4 cup white wine vinegar
- 1 1/2 tsp. fresh thyme leaves
- Sea salt and ground pepper
Zingerman's Roadhouse Grill Mac & Cheese
By Realtychick
In a Dutch oven, cook macaroni according to package directions
- 9 oz. dried elbow macaroni (2-1/2 cups)
- 1/2 cup chopped onion
- 2 Tbsp. butter
- 3 Tbsp. all-purpose flour
- 2 cups milk
- 1/2 cup whipping cream or half-and-half
- 1 bay leaf
- 1 Tbsp. Dijon mustard
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 2 cups shredded 2-year Grafton Village cheddar cheese (8 oz.)
Blueberry & Peach Gratin
By Realtychick
Preheat broiler. Butter six 10-ounce ramekins or creme brulee dishes; set aside
- 16 gingersnaps, crushed
- 2 cups peeled and chopped fresh peaches or frozen unsweetened peach slices, thawed and chopped
- 2 cups fresh blueberries
- 1-5.3 ounce honey-flavor fat-free Greek yogurt
- 2 tablespoons honey
- 2 teaspoons lemon juice
- 1/4 cup powdered sugar
Captain Parker’s Pub Clam Chowder
By Realtychick
Put the salt pork on a plate and wrap in plastic
- 2 ounces salt pork , cut in chunks
- 3/4 pound all-purpose flour
- 3/4 pound sweet butter, plus 1/4 pound
- 4 cups chopped onion
- 1 1/2 cups chopped celery
- 1 pinch dry thyme
- 1 teaspoon celery seed
- 1 bay leaf
- 1 quart water
- 3 chef potatoes , peeled and diced
- 6 ounces clam base (recommended: Minors)
- 1 quart fresh chopped clams and their juice
- 1 quart light cream
- 1 teaspoon salt
- 1 teaspoon ground pepper
Cantaloupe-Lime Frozen Margarita
By Realtychick
In a small saucepan, bring sugar and 1/2 cup water to a simmer over medium heat, stirring, until sugar dissolves, 3...
- 1/4 cup sugar
- 4 cups cubed cantaloupe
- Zest and juice of 1 lime
- 1/4 cup fresh mint leaves, plus 4 sprigs for garnish
- 4 oz tequila
- lime, thinly sliced
Bacon-Smothered Peas
By Realtychick
In a medium saucepan cook the bacon until crispy and all of the fat is rendered, about 4 minutes
- 3 slices bacon, diced
- 1/2 onion, finely chopped (about 3/4 cup)
- 1 teaspoon minced garlic
- 1 1/2 pounds frozen green peas
- 2 cups chicken broth
- 1/4 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Basic Pie Dough
By Realtychick
To make the dough by hand, in a large bowl, stir together the flour, sugar and salt
- 1 1/4 cups unbleached all-purpose flour
- 1 Tbs. sugar
- 1/4 tsp. salt
- 8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes
- 3 Tbs. very cold water
Seared Beef Tenderloin Mini Sandwiches with Mustard-Horseradish Sauce
By Realtychick
Combine first 4 ingredients, stirring well with a whisk
- 2/3 cup fat-free sour cream
- 1/4 cup Dijon mustard
- 2 tablespoons minced fresh tarragon
- 2 tablespoons prepared horseradish
- 1 (1 1/2-pound) beef tenderloin, trimmed
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 2 tablespoons fresh lemon juice
- 3 cups trimmed watercress (about 1 bunch)
- 1 (8-ounce) French bread baguette, cut diagonally into 16 slices
- 2 tablespoons capers
- 1/2 cup (2 ounces) shaved fresh Parmesan cheese
Grilled Corn & Ricotta Dip
By Realtychick
Heat the oven to 325°. Heat a grill pan over high and cook the corn until charred on all sides, 25 minutes
- 6 ears of corn, shucked
- 1 1⁄2 cups heavy cream
- 1 1⁄2 cups ricotta
- 2 tbsp. all-purpose flour
- 2 tbsp. finely chopped thyme
- 1 ⁄2 cup finely grated parmesan
- 2 tbsp. unsalted butter, diced
- Finely chopped chives and scallions, to garnish
- Kosher salt and freshly ground black pepper
Asian Fried and Glazed Baby Back Ribs
By Realtychick
Bring a large pot of water to a boil
- 2 racks baby back ribs (about 3 pounds each)
- Salt
- Freshly ground pepper
- 1/2 cup hoisin sauce
- 1/2 cup Chinese chile-garlic sauce
- 1/2 cup oyster sauce
- 1/2 cup fresh orange juice
- 1/4 cup Chinese black bean sauce
- 1 tablespoon Sriracha chile sauce
- Vegetable oil, for frying
- 4 scallions, very thinly sliced on the diagonal and 2 tablespoons toasted sesame seeds, for garnish