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Recipes
Beer, Ginger, and Garlic Braised Brisket
By Realtychick
Preheat the oven to 325 degrees F
- Ginger-Garlic Paste:
- 2 tablespoons canola oil
- 1 (3-pound) beef brisket, trimmed of excess fat and silver skin
- Kosher salt and freshly ground black pepper
- 1 (2-inch) stick cinnamon
- 10 whole cloves
- 4 green cardamom pods, crushed
- 2 pounds white onions, sliced 1/2-inch thick (about 3 medium)
- 3 tablespoons Ginger-Garlic Paste, recipe follows
- 1 tablespoon dark brown sugar
- 1 (22-ounce) lager beer (recommended: Sapporo)
- 1 cup beef or chicken broth
- 1 teaspoon apple cider vinegar
- 1/2 cup cloves garlic
- 1/2 cup (1/2-inch slices) fresh ginger
- 1/4 cup canola oil
Spicy Ginger Carrot Slaw (5 points)
By Realtychick
In a large bowl, layer all the vegetables in order listed
- 1 head(s) chinese cabbage, core removed and shredded
- 2 medium sweet red pepper(s), cut into bite size strips
- 5 medium carrot(s), shredded
- 4 medium scallion(s), sliced
- 1 tsp lime zest
- 1/4 cup(s) olive oil
- 2 oz tequila
- 2 Tbsp ginger root, peeled and thinly sliced
- 1 medium lime(s), juiced
- 1 small jalapeٌo pepper(s), seeded and diced
- 1 large grapefruit
Toffee Brownies
By Realtychick
Prepare the brownie mix according to package directions
- 1 (17.6-ounce) package brownie mix with walnuts
- Vegetable oil cooking spray
- 3 (6-ounce) candy bars with almonds and toffee chips (recommended: Symphony brand)
Bacon & Brussel Sprout Hash
By Realtychick
Set a large saute pan over medium heat and add a 2 count of olive oil
- Extra-virgin olive oil
- 4 slices thick-cut bacon
- 4 sprigs fresh thyme
- 2 pints Brussels sprouts, cut in 1/2
- 1 pound fingerling potatoes, split down the middle
- 1/2 pound red pearl onions, peeled
- Kosher salt and freshly ground black pepper
- 1/2 cup low-sodium chicken broth
- 2 tablespoons balsamic vinegar
- 1/4 bunch flat-leaf parsley, leaves roughly chopped
Roast Beef with Red Wine-Shallot Sauce & Winter Vegetables
By Realtychick
Preheat the oven to 425°
- 1 1/2 pound rutabaga, peeled and cut into 1-inch pieces
- 1/2 pound carrots, cut into 1-inch pieces
- 3 garlic cloves, crushed
- 2 tablespoons extra-virgin olive oil
- Salt
- Pepper
- One 2 1/4-pound beef tri-tip or coulotte roast
- 2 tablespoons unsalted butter
- 1 shallot, thinly sliced
- 1 cup dry red wine
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Crunchy Avocado Salad
By Realtychick
Gently toss the avocados, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper...
- 2 ripe avocados, peeled, pitted and diced
- 2 ripe beefsteak tomatoes, diced
- 1/2 cup pitted nicoise olives, roughly chopped
- 1 cup canned chickpeas, drained, rinsed and drained again
- 2 tablespoons roughly torn flat-leaf parsley
- 1/4 cup champagne or white balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper
- 2 ounces blue corn tortilla chips
Dried Fig Tapenade
By Realtychick
In a food processor, combine the olives, figs, capers, garlic, mint, anchovies and olive oil and pulse until the ta...
- 3/4 cup pitted oil-cured black olives (about 4 ounces)
- 3/4 cup pitted kalamata olives (about 4 ounces)
- 6 small dried figs (about 2 ounces), coarsely chopped
- 2 tablespoons capers, rinsed
- 2 small garlic cloves, crushed
- 1/4 cup packed mint leaves
- 4 anchovy fillets
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- Bagel chips or sliced baguette, for serving
Sloppy Buffalo Joes
By Realtychick
Heat a large skillet with extra-virgin olive oil over medium-high heat
- 1 tablespoon extra-virgin olive oil
- 1 pounds ground chicken or turkey breast
- 1/2 carrot, peeled and chopped or grated
- 1 stalk celery, chopped
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, finely chopped or grated
- Salt and freshly ground black pepper
- 1 tablespoon red wine vinegar
- 1 tablespoon brown sugar
- 1/2 tablespoon Worcestershire sauce
- 1/8 cup hot sauce (recommended: Frank's Red Hot)
- 1/2 cup tomato sauce
- 1/2 cup chicken stock
- 4 good quality burger rolls, split and toasted
- 1/2 cup blue cheese crumbles
- 1 large dill pickles, chopped
Chicken Monte Cristo Burgers
By Realtychick
Preheat the oven to 200 degrees
- SAVORY CRISTO TOASTS:
- 4 eggs
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/2 lemon, juiced
- Salt and pepper
- EVOO and butter, for griddling
- 8 slices Italian bread
- BURGERS:
- 1 1/2 pounds ground chicken
- 1/2 cup flat-leaf parsley, finely chopped
- 3 tablespoons capers, chopped
- 1 lemon, zested and juiced
- 1 large shallot, finely chopped
- 4 cloves garlic, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons EVOO
- 6 cups baby spinach
Crust-Less Summer Zucchini Pie (3 Points)
By Realtychick
Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto
- 10 oz shredded zucchini, all liquid squeezed out
- 1/2 cup shallots, chopped
- 1/4 cup chopped fresh chives
- 1/2 cup part skim mozzarella
- 2 tbsp grated parmesan cheese
- 1/2 cup white whole wheat flour
- 1 tsp baking powder
- 2/3 cup fat free milk
- 1 tsp olive oil
- 2 large eggs, beaten
- 1/2 tsp kosher salt
- fresh cracked pepper to taste
- cooking spray