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Recipes
Barbecued Pork Burgers with Slaw
By kimvess
Alexis Touchet
- 1 (1/2-pound) piece green cabbage, cored
- 1/4 cup mayonnaise
- 1 tablespoon milk
- 1 tablespoon plus 1 1/2 teaspoons white-wine vinegar, divided
- 1/2 cup very finely shredded carrot (1 medium)
- 1 tablespoon thinly sliced fresh chives
- 1/2 cup bottled tomato-based barbecue sauce
- 1/4 teaspoon cayenne
- 1 1/2 pounds ground pork
- 4 kaiser or soft rolls, split and grilled
Jerk Chicken Kabobs
By kimvess
The classic Jamaican seasoning called jerk is a zesty blend of herbs and spices that packs a punch of flavor
- 5 large green onions
- 1 jalapeño chile, seeded and cut up
- 1 piece(s) (1 inch) fresh ginger, peeled and cut up
- 2 tablespoon(s) white wine vinegar
- 2 tablespoon(s) Worcestershire sauce
- 1 teaspoon(s) dried thyme
- 3/4 teaspoon(s) ground allspice
- 3 teaspoon(s) vegetable oil
- 1/2 teaspoon(s) salt
- 1.25 pound(s) skinless, boneless chicken-breast halves, cut into 12 equal pieces
- 1 medium red pepper, cut into 1-inch pieces
Glazed Carrots and Shallots with thyme
By kimvess
Cut the carrots in half lengthwise
- 1 1/2 lb. carrots (about 8), peeled and trimmed
- 8 oz. shallots (about 5 or 6 medium), ends trimmed, peeled, and cut in half or in quarters if large
- 1 About 1 cup low-salt chicken broth
- 2 Tbs. unsalted butter
- 1 tsp. granulated sugar
- Kosher salt
- 1 tsp chopped fresh thyme
Beef with Ginger and Caramelized Onions
By kimvess
Marinate the beef In a large bowl, combine the beef, 1 Tbs
- 1 1/2 lb. beef tenderloin or sirloin, cut across the grain into thin strips
- 5 Tbs. soy sauce
- 2 Tbs. rice wine or dry sherry
- 4 Tbs. water
- 2 Tbs. Worcestershire sauce
- 2 tsp. Asian sesame oil
- 1/2 tsp. sugar
- 1/2 tsp. cornstarch
- 1 tsp. freshly ground black pepper
- 2 Tbs. corn or peanut oil
- 1 large yellow onion, thinly sliced
- 1 orange or yellow bell pepper, seeded and sliced (optional)
- 1 Tbs. grated fresh ginger
- Red pepper flakes, to taste (optional)
- Steamed rice for serving
Sweet & Spicy Jalapeno Poppers Recipe
By kimvess
Cut jalapenos in half lengthwise and remove seeds; set aside
- 6 jalapeno peppers
- 4 ounces cream cheese, softened
- 2 tablespoons shredded cheddar cheese
- 6 bacon strips, halved widthwise
- 1/4 cup packed brown sugar
- 1 tablespoon chili seasoning
One Pot Spicy Southern Sausage and Rice
By kimvess
Instructions Heat the oil in a non-stick skillet over medium-high heat until nearly smoking
- 1 tablespoon extra virgin olive oil
- 1 (13-ounce) fully-cooked Kielbasa sausage*, cut on the diagonal into coins
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium yellow onion, chopped
- 1 jalapeno pepper, sliced
- 1 (14 ounce) can no-salt-added diced tomatoes, with juices
- 2 bay leaves
- 1 tablespoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 1/2 cups dry long-grain rice
- 2 cups low-sodium chicken broth
Italian Meatloaf
By kimvess
Mix the meat loaf Preheat an oven to 350°F
- 3/4 lb. ground beef chuck
- 3/4 lb. ground pork
- 1/2 cup pesto
- 1 cup fine fresh bread crumbs
- 2/3 cup chopped oil-packed sun-dried tomatoes
- 1 egg
- 1/2 tsp. salt
Smashed Potatoes with Horseradish Crème Fraîche
By kimvess
Combine the crème fraîche and horseradish in a small bowl
- 3/4 cup crème fraîche
- 3 Tbs. prepared horseradish, more to taste
- Kosher salt and freshly ground black pepper
- 1-1/2 lb. small fingerling potatoes or baby potatoes, such as baby Yukons or Red Bliss
- 4 Tbs. unsalted butter
- 2 Tbs. chopped fresh flat-leaf parsley
Pea and Bacon Risotto
By kimvess
In a skillet, cook the bacon over moderate heat until crisp, 6 minutes
- 6 ounces lean bacon, diced
- 2 cups frozen baby peas, thawed
- 2 tablespoons olive oil
- 1 small onion, minced
- 2 cups arborio rice
- 1/2 cup dry white wine
- 7 cups simmering chicken stock
- 1 tablespoon unsalted butter
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon fresh lemon juice
- Salt and freshly ground pepper
- 2 cups small pea shoots
Braised Pork Chops
By kimvess
Pat the pork chops dry with paper towels
- 4 pork loin chops, each about 1 inch thick
- Sea salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 1/2 cup dry Marsala wine
- 1/2 cup fresh orange juice
- Grated zest of 1 orange