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Recipes
Beef Rissoles with Grilled Potatoes
By kimvess
1 2 pound Yukon Gold Potatoes (peeled; cut into 1 1/2" cubes) To make the Potato Salad: Place the Potatoes ...
- Potato Salad
- 2 pound Yukon Gold Potatoes (peeled; cut into 1 1/2" cubes)
- 1 cup Chicken Stock
- 1/4 cup Shallots (sliced)
- 3 tablespoons Finely Chopped Cornichons
- 2 tablespoons Drained Capers
- 4 ounces Bacon (cooked and finely diced)
- 2 tablespoons Finely Chopped Fresh Flat Leaf Parsley
- 3 tablespoons Mayonnaise
- Kosher Salt & Freshly Ground Black Pepper
- Beef Rissoles
- 1 pound Ground Beef
- 1 ounce Bacon (finely chopped)
- 1/2 small Onion; finely chopped
- 1 Garlic Clove; finely chopped
- 1 1/2 tablespoons Chopped Flat Leaf Parsley
- 4 teaspoon Chopped Fresh Thyme Leaves
- 2 teaspoons Dijon Mustard
- 1/2 teaspoon Ground Paprika
- 1 teaspoon Worcestershire Sauce
- 1 large Egg; lightly beaten
- Olive Oil (to brush Rissoles)
- Baby Greens
- 2 tablespoon Fresh Lemon Juice
- 1 tablespoon Finely Chopped Shallot
- 3 tablespoon Extra-Virgin Olive Oil
- 6 cups Mixed Spring Greens
Chicken with Oregano & Mushrooms
By kimvess
Heat olive oil in heavy large skillet over medium to high heat
- 1/4 cup olive oil
- 4 chicken breast halves, boneless
- Kosher salt
- pepper
- all-purpose flour
- 1 pound mushrooms, sliced
- 4 large cloves garlic, chopped
- 1-1/2 to 2 teaspoons oregano
- 1-1/2 cups canned low-salt chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup white wine
- chopped fresh parsley
Flavorful Chicken Fajitas
By kimvess
In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken
- 4 tablespoons canola oil, divided
- 2 tablespoons lemon juice
- 1-1/2 teaspoons seasoned salt
- 1-1/2 teaspoons dried oregano
- 1-1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes, optional
- 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
- 1/2 medium sweet red pepper, julienned
- 1/2 medium green pepper, julienned
- 4 green onions, thinly sliced
- 1/2 cup chopped onion
- 6 flour tortillas (8 inches), warmed
- Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream
Swiss Steak with pepper chowchow
By kimvess
Preheat over to 325. For the steak, tenderize steak pieces with the toothed side of a meat mallot 6-8 times in one...
- For the steak, Tenderize:
- 2 lb. top round steaks, trimmed, cut into 8 pieces
- Salt and black pepper
- 1/2 cup all-purpose flour
- Heat:
- 6 Tbsp. vegetable oil, divided
- Stir in:
- 1 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1 tsp. minced garlic
- 2 Tbsp. tomato paste
- 1/2 cup brandy or apple juice
- Add:
- 1 can diced tomatoes in juice (28 oz.)
- 2 cups low-sodium chicken broth
- 2 cups diced Yukon gold potatoes
- 1 1/2 cups frozen pearl onions
- 2 Tbsp. Worcestershire sauce
- 2 tsp. paprika
- For the ChowChow , saute:
- 1 yeloow bell pepper, diced
- 1/2 cup diced red onion
- 1 Tbsp. minced garlic
- 2 Tbsp. olive oil
- Off heat, Stir in:
- 2 Tbsp. chopped fresh parsley
- 2 Tbsp. honey
- 1 Tbsp. fresh lemon juice
- 2 tsp. prepared yellow mustard
- Salt and black pepper to taste
Butcher's Ragù with Fusilli
By kimvess
In a large enameled cast-iron casserole, heat the olive oil
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1 medium carrot, cut into 1/4-inch dice
- 1 medium celery rib, cut into 1/4-inch dice
- 1 medium onion, finely diced
- 1 garlic clove, thinly sliced
- 4 ounces thickly sliced pancetta, cut into 1/4-inch dice
- 1 pound ground beef
- 1/4 cup tomato paste
- 1/2 pound thickly sliced baked ham, cut into 1/4-inch dice
- 1 cup milk
- 1 cup dry white wine
- 1 cup water
- Salt and freshly ground black pepper
- 1 1/2 pounds fusilli
- Freshly grated pecorino, for serving
Lightened-Up Bolognese Sauce - TODAY.com
By kimvess
Preparation In a medium-to-large Dutch oven or stockpot, heat the olive oil over medium heat
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 large celery stalks, finely chopped
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/2 pound ground beef
- 1/2 pound ground turkey
- 3 tablespoons tomato paste
- 1/2 cup dry white wine
- 1/2 cup reduced-fat milk
- 1 cup beef or chicken broth
- 1 pound spaghetti, fettuccine, pappardelle, or other long pasta
Party Potatoes with Creamy Aioli
By kimvess
Coat a 3 1/2- or 4-quart slow cooker with cooking spray
- nonstick cooking spray
- 2 pounds tiny new potatoes
- 1 red onion, cut into thin wedges
- 1/2 cup reduced-sodium chicken broth
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika or regular paprika
- 1/4 cup finely chopped green onions (2)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 8 ounce carton light sour cream
- 1 tablespoon prepared horseradish
- 1 tablespoon finely chopped onion
- 1 tablespoon snipped fresh dill or 1 teaspoon dried dill weed
- 2 cloves garlic, minced
- 1/2 teaspoon salt
Risi e Bisi (Venetian-Style Rice and Peas)
By kimvess
1. Shell peas, reserving pods
- 1 3/4 lbs. fresh peas in pods
- Salt
- 4 tbsp. butter
- 2 oz. pancetta, diced
- 1 small yellow onion, peeled and minced
- 2 tbsp. extra-virgin olive oil
- 1 1/3 cups carnaroli rice
- Freshly ground black pepper
- 1/2 bunch parsley leaves, minced
- Freshly grated parmigiano-reggiano
Pearl Onions, Peas and Bacon
By kimvess
In a large pot of water, boil the pearl onions for 3 minutes
- 1 (16 ounce) bag frozen pearl onions
- 1 (9 ounce) package frozen peas
- 6 slices bacon, cut into 1-inch pieces
- 2 tbsps butter
- 1 tsp smoked paprika
- 1 tsp brown sugar
- salt and pepper to taste
Pennsylvania-style pork roast
By kimvess
In a small bowl, combine the first five ingredients, rub over roast
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. clery seed, crushed
- 1 tsp. Worcestershire sauce
- 1/4 tsp. pepper
- 1 boneless rolled pork lion roast (4 to 5 pounds)
- 2 cans (14 oz each) sauerkraut, undrained
- 1 tsp. sugar
- 8 oounces fully cooked kielbasa sausage, cut into 1/2 inch pieces