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Recipes
Spicy Jerk Pork Chops
By kimvess
Position an oven rack about 4 inches from the broiler and heat the broiler to high
- 2 Tbs. extra-virgin olive oil; more for the pan
- 4 bone-in center-cut pork chops (3/4 inch thick, about 2-1/2 lb. total)
- Kosher salt and freshly ground black pepper
- 4 medium scallions (white and green parts), coarsely chopped
- 2 small Scotch bonnet or habanero chiles, seeded and coarsely chopped (wear gloves)
- 2 small limes, 1 juiced and 1 cut into 8 wedges
- 2 large cloves garlic, coarsely chopped
- 2 Tbs. coarsely chopped fresh ginger
- 1 Tbs. coarsely chopped fresh thyme
- 3/4 tsp. ground allspice
- 1/8 tsp. ground cinnamon
Baked Chicken Wings
By kimvess
Directions 1 Line a rimmed baking sheet with foil
- 20 chicken wings
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup plus 1 tablespoon hot sauce, divided
- 1 tablespoon vegetable oil
- 3/4 cup Gold Medal™ all-purpose flour
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 cup (1 stick) melted butter
Szechuan Sesame Noodles
By kimvess
Preparation Cook noodles in large pot of boiling salted water until tender but still firm to bite
- 8 ounces thin dried Asian noodles or linguine
- 4 tablespoons oriental sesame oil
- 3 tablespoons chopped peanuts
- 2 tablespoons finely chopped peeled fresh ginger
- 3 large garlic cloves, minced
- 6 tablespoons bottled teriyaki sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon chili-garlic sauce
- 1 1/2 cups thinly sliced green or red onions
Franks and Beans
By kimvess
Recipes & Menus | recipes Franks and Beans A little white wine and lots of fresh herbs put a refined spin on this...
- 3 tablespoons olive oil, divided
- 1 medium onion, chopped
- 6 garlic cloves, smashed
- 1 1/2 pounds sweet Italian sausage links (about 6), divided
- 2 15-ounce cans cannellini (white kidney) beans, rinsed
- 1 cup dry white wine
- 10 flat-leaf parsley stems
- 10 sprigs thyme
- 2 bay leaves
- 2 cups low-sodium chicken broth
- 1 tablespoon unsalted butter
- 3 tablespoons chopped fresh herbs (such as oregano, flat-leaf parsley, and tarragon), divided
- Kosher salt, freshly ground pepper
Buffalo Chicken Nachos
By kimvess
These Buffalo Chicken Nachos are so easy to make and are sure to be a crowdpleaser!
- 1 tbsp olive oil
- 1 lb chicken breast
- Salt and pepper, to taste
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing
- Corn tortilla chips
- 1 cup shredded colby jack cheese
- 2-3 green onions, diced
Oven Roasted Green Beans Recipe
By kimvess
Oven Roasted Green Beans
- 1 pound of frozen green beans
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 10 About 10 grinds of fresh ground pepper (or to taste)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Red Rice
By kimvess
Stir-Fry 1 Make the salsa: Heat oil in a 10” skillet over medium-high heat
- FOR THE SALSA:
- 2 tbsp. canola oil
- 1 small onion, thinly sliced
- 1 (28-oz.) can whole peeled tomatoes in purée
- 1 clove garlic, roughly chopped
- 1 small jalapeño pepper, stemmed, seeded, and roughly chopped
- FOR THE RICE:
- 1/3 cup canola oil
- 3 cups long-grain white rice, rinsed
- 1 medium onion, roughly chopped
- 6 serrano peppers, stemmed and seeded, (5 roughly chopped, 1 thinly sliced)
- 2 cloves garlic, roughly chopped
- 3/4 cup chicken stock
Loaded Shoestring Potato Bake
By kimvess
Heat oven to 375ºF. Mix cream cheese, soup, sour cream and dressing until blended
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 can (10-1/2 oz.) reduced-sodium condensed cream of chicken soup
- 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
- 1/2 cup KRAFT Classic Ranch Dressing
- 1 pkg. (28 oz.) ORE-IDA Shoestrings
- 1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
- 8 slices OSCAR MAYER Bacon, cooked, crumbled
Teriyaki Pork Tenderloin
By kimvess
In a medium-sized bowl, whisk the ginger, soy sauce, shallots, honey, sesame oil, garlic, pepper, red pepper flakes...
- Marinade:
- 3 pounds pork tenderloin, trimmed
- 1 ⁄3 cup fresh ginger, peeled and chopped into small pieces
- 1 ⁄3 cup soy sauce
- 1 ⁄4 cup chopped shallots
- 3 Tbs. honey
- 3 Tbs. sesame oil
- 1 Tb. finely chopped garlic
- 1 ⁄2 tsp. McCormick Coarse Ground Black Pepper
- 1 ⁄4 tsp. crushed red pepper flakes
- 1 ⁄4 tsp. Tabasco sauce
- 1 ⁄3 cup canola oil
Bow Ties with Sun-Dried Tomato and Scallion Cream
By kimvess
In a blender or food processor, puree the scallions and sun-dried tomatoes with 1/2 cup of the cream
- 5 scallions, white and light-green parts only
- 6 tablespoons chopped reconstituted sun-dried tomato halves (about 12 halves); see Note
- 1 cup light cream or half-and-half
- 1 pound bow ties
- 1 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 3 tablespoons chopped fresh parsley