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Recipes
Caramelized Onion and Cornbread Stuffing
By Realtychick
Preheat the oven to 375 degrees F
- 2 tablespoons butter
- 2 onions, chopped
- 6 large cornmeal muffins, cubed
- Handful fresh sage leaves, chopped
- 1 egg
- 1/4 cup heavy cream
- 1/4 cup chicken stock
- Salt and freshly ground black pepper
Wild Rice & Goat Cheese Stuffing
By Realtychick
Preheat the oven to 375 degrees F
- 4 cups wild rice
- 12 cups water
- 1.5 pound Spanish-style chorizo, diced
- 10 tablespoons unsalted butter, plus extra for greasing the dish
- 2 cup Spanish onion, diced
- 1 cup diced carrots
- 1 cup diced celery
- 6 cloves garlic, finely chopped
- 4 tablespoons fresh thyme, chopped
- 2 (day-old) loaf country-style bread, cubed
- 4 cups homemade chicken stock
- 24 ounces goat cheese
- 1 cup fresh flat-leaf parsley, chopped
- Freshly ground black pepper
- Kosher salt
Grapefruit Bars
By Realtychick
CRUST: Preheat oven to 350*F
- Crust:
- 1/2 cup butter, room temperature
- 1/4 cup sugar
- 1 cup flour
- Filling:
- 2 eggs
- 3/4 cup sugar
- 1/4 tsp baking powder
- 2 Tbsp flour
- 2 tsp grapefruit zest
- 1/2 cup grapefruit juice (approximately 1/2 a grapefruit; add up to 1/4 cup more juice for a more tart taste)
- Pink food coloring
Thai Shrimp-Halibut Curry
By Realtychick
Finely grate enough peel from 2 limes to measure 11/2 teaspoons
- 3 large limes
- 1 tablespoon vegetable oil
- 1 cup chopped shallots
- 1 large red bell pepper, cut into 1/2- to 3/4-inch dice
- 1 1/2 tablespoons minced peeled fresh ginger
- 2 1/2 teaspoons Thai red curry paste
- 1 can unsweetened coconut milk
- 1 tablespoon fish sauce
- 16 to 18 ounces halibut fillets, cut into 1 1/2-inch chunks
- 8 peeled deveined uncooked large shrimp (8 to 10 ounces)
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped fresh basil (preferably Thai basil)
Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice
By Realtychick
Combine the rice and chicken broth in a pot over medium heat and bring to a boil
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1/4 cup freshly squeezed orange juice
- 1 lime, juiced
- 2 tablespoons olive oil
- 1/4 cup finely chopped fresh cilantro, plus more for garnish
- 2 garlic cloves, minced
- 1 teaspoon sugar
- Kosher salt and freshly ground black pepper
- 4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry
- 2 cups jarred or homemade tomato salsa
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups diced fresh pineapple
- 2 limes, thinly sliced
Grilled Salmon with Red Wine BBQ Sauce & Hazelnut Butter
By Realtychick
For the hazelnut butter: Combine all ingredients in a bowl of a food processor and mix until combined; season w...
- Hazelnut Butter:
- 4 (6-ounce) skin-on salmon fillets
- Canola oil
- Salt and pepper
- Parsley leaves, for garnish
- 1/4 cup coarsely chopped toasted hazelnuts
- 1/4 cup coarsely chopped dried cherries
- 1 1/2 sticks unsalted butter, at room temperature
- Salt and freshly ground black pepper
- Red Wine BBQ Sauce:
- 2 tablespoons canola oil
- 2 shallots, finely chopped
- 1 clove garlic, finely chopped
- 2 cups red wine
- 1 1/2 cups ketchup
- 3/4 cup water
- 2 tablespoons ancho chili powder
- 1 tablespoon paprika
- 1 heaping tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 chopped canned chipotle chile in adobo
- 2 tablespoons dark brown sugar
- 1 tablespoon honey
- 1 tablespoon molasses
- Salt and freshly ground black pepper
Vegetable Tarte Tatin
By Realtychick
Preheat the oven to 400 degrees F
- 2 medium Yukon gold potatoes, peeled and cut into 1/2-inch-thick rounds
- 2 medium sweet potatoes, peeled and cut into 1/2-inch-thick rounds
- 2 medium parsnips, peeled and cut into 1/2-inch-thick rounds
- 1 small onion, cut into 1/2-inch-thick rounds
- 4 cloves garlic, halved
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 3/4 cup sugar
- 1 tablespoon white wine vinegar
- 1 tablespoon small fresh sage leaves
- 1 tablespoon fresh oregano leaves
- 6 ounces mozzarella, grated (about 1 cup)
- 1 8.5-ounce sheet frozen puff pastry, thawed
- All-purpose flour, for dusting
Roasted Squash Crème Brûlée
By Realtychick
Cut the baby squash in half and scoop out all the seeds and a little bit of the flesh to form a clean bowl-like sha...
- 1/3 cup granulated sugar
- 5 egg yolks
- 1 1/2 cup heavy cream
- 1 tsp. pumpkin pie spice (optional)
- 1 tsp. vanilla extract
- 3/4 cup roasted squash purée
- 4 to 5 baby squashes, each about 4 inches in diameter and round in shape
- 3 tbsp granulated sugar
Avocado & Tangerine Salad with Jalapeno Vinaigrette
By Realtychick
Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 Tbsp
- 1/2 cup fresh tangerine juice
- 1 jalapeño
- 1 small shallot, finely chopped
- 2 tablespoons white wine vinegar
- Kosher salt, freshly ground pepper
- 1/4 cup vegetable oil
- 2 tablespoons extra-virgin olive oil
- 2 avocados, sliced
- 4 tangerines or clementines, peeled, sliced into rounds
- 6 cups purslane, arugula, or watercress, thick stems trimmed
- 1/2 cup fresh mint leaves
- 2 ounces feta, crumbled (about 1/3 cup)
Vietnamese Chicken Wings
By Realtychick
Rinse the wing pieces under cold water and pat dry with paper towels
- 3 to 3 1/2 pounds wings, separated at the joints, wing tips reserved for another purpose
- 2 tablespoons roughly chopped garlic
- 1/4 cup chopped shallots
- 1/4 cup chopped fresh ginger
- 3 tablespoons chopped green onion bottoms
- 1/2 cup roughly chopped lemongrass bottoms
- 3 tablespoons packed light brown sugar
- 1/3 cup fish sauce
- 3 tablespoons lime juice
- 3 tablespoons peanut oil
- 1 teaspoon salt
- 1/4 cup chopped fresh cilantro leaves