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Recipes
Loaded Baked Potato Dip
By kimvess
Southern Living JANUARY 2011
- 1 (2.1-oz.) package fully cooked bacon slices
- 1 (16-oz.) container sour cream
- 2 cups (8 oz.) freshly shredded sharp Cheddar cheese
- 1/3 cup sliced fresh chives
- 2 teaspoons hot sauce
- Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper
- Serve with: waffle fries
Garlic-Roasted Asparagus
By kimvess
Preheat the oven to 425 degrees F
- 2 pounds asparagus, tough ends trimmed, rinsed and patted dry
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons minced garlic
- Salt
- Freshly ground black pepper
- 2 teaspoons fresh lemon juice
Hearty Autumn Beef Stew
By kimvess
This bold beef stew is the classic one-dish dinner
- 2 1/2 pounds chuck beef, good quality, cut into 1 1/4-inch cubes
- 1 750 milliliter bottle good red wine
- 3 garlic cloves, whole, smashed
- 3 bay leaves
- 8 ounces bacon, cut in 1-inch pieces
- All purpose flour
- Kosher salt
- Freshly ground pepper
- Good olive oil
- 2 cups yellow onion, chopped
- 3 tablespoons garlic, minced
- 1 pound carrots, peeled, cut diagonally in 1 1/2-inch chunks
- 1 pound small potatoes, halved and quartered
- 1 14 1/2 ounce can beef stock
- 1 large branch fresh rosemary (or 2 small branches)
- 2 tablespoons Worcestershire sauce
- 1 10 ounce package frozen peas
Grilled Chorizo Stuffed Poblano Peppers
By kimvess
Heat olive oil in a medium skillet over medium-high heat until shimmering
- 1 tablespoon olive oil
- 1 small onion, minced
- 4 medium cloves garlic, minced
- 2/3 pound raw Mexican chorizo, removed from casings
- 1 1/2 cups cooked white rice
- 2 medium roma tomatoes, seeded and diced
- 1/3 cup finely chopped fresh cilantro
- 1/3 cup Mexican crema, or sour cream
- 1/4 grated cotija cheese
- Kosher salt
- Freshly ground black pepper
- 4 large poblano peppers, halved lengthwise and seeded
- 1 cup shredded pepper jack cheese
- Type of fire: two-zone indirect
- Grill heat: medium-high
Southwestern Meatloaf Burgers
By kimvess
Glazing the burgers with chili sauce keeps them moist and adds extra flavor
- 1.25 pound(s) ground beef chuck
- 1/4 cup(s) plain dried breadcrumbs
- 1.00 cup(s) (about 1 bunch) scallions, minced
- 4.00 clove(s) garlic, minced
- 1/2 cup(s) plus 3 tablespoons tomato-based chili sauce
- 1.00 large egg, lightly beaten
- 1.00 tablespoon(s) chili powder
- 2.00 teaspoon(s) ground cumin
- Coarse salt and ground pepper
- Warmed tortillas, for serving (optional)
- Pickled jalapeno slices, for garnish (optional)
Mary Alice's Hoagie Dip
By kimvess
Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces
- 1 medium onion
- 2 pickled pepperoncini peppers
- 1/2 head iceberg lettuce
- 1 large tomato, halved and seeded
- 1/4 pound deli-sliced genoa salami
- 1/4 pound deli-sliced ham
- 1/4 pound deli-sliced prosciutto
- 1/4 pound deli-sliced roast turkey
- 1/4 pound deli-sliced provolone cheese
- 1/2 cup mayonnaise
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried oregano
- 1 1/2 teaspoons dried basil
- 1/4 teaspoon red pepper flakes
- 1 10-to-12-inch round loaf Italian bread
- 8 hoagie rolls, cut into pieces, for dipping
Cindy Pawlcyn's Mongolian Pork Chops
By kimvess
Trim the excess meat and fat away from the ends of the chop bones, leaving them exposed
- Chinese-Style Mustard Sauce:
- Six 10-ounce center-cut double pork chops
- 1 cup hoisin sauce
- 1/4 cup fresh cilantro leaves and stems, minced
- 1 1/2 tablespoons tamari soy sauce
- 1 1/2 tablespoons sherry vinegar
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 1/2 teaspoons black bean chile sauce, such as Lee Kum Kee
- 1 1/2 teaspoons peeled and grated fresh ginger
- 1 1/2 teaspoons minced garlic
- 1 teaspoon hot sauce, such as Tabasco
- 3/4 teaspoon freshly ground white pepper
- 1 scallion, white and two-thirds of the green parts, minced
- Braised red cabbage and mashed potatoes, for serving
- Chinese-Style Mustard Sauce, for serving, recipe follows
- 1/2 cup sugar
- 1/4 cup mustard powder, such as Colman's
- 2 egg yolks
- 1/2 cup red wine vinegar
- 3/4 cup creme fraiche or sour cream
Mustard-Maple Pork Roast
By kimvess
1. Preheat oven to 325 degrees F
- 1 2 - 2 1/2 pound boneless pork loin roast (single loin)
- 2 tablespoons Dijon-style mustard
- 1 tablespoon maple-flavored syrup
- 2 teaspoons dried sage, crushed
- 1 teaspoon finely shredded orange peel
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 20 - 24 tiny new potatoes (about 1 3/4 pounds)
- 16 ounces packaged, peeled baby carrots
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Bolognese Rigatoni
By kimvess
The mascarpone gives this a nice rich flavor (If you can not find mascarpone you can use cream cheese)
- 1 Tbsp. Olive Oil
- 1 lb. ground chuck
- 1/2 lb. bulk Italian sausage
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup carrot, chopped
- 1 Tbsp. garlic, chopped
- 1 can whole tomatoes (28 oz.)
- 1 cup red wine
- 1 cup whole milk
- 1/4 cup tomato paste
- 2 Tbsp. balsamic vinegar
- 1 tsp. kosher salt
- 1 tsp. dried basil leaves
- 1 tsp. dried oregano leaves
- 1/2 tsp. red pepper flakes
- 1 lb. dry rigatoni
- 1/2 cup mascarpone
- 1 cup chopped fresh parsley
- salt and pepper to tast
Pork Chops with Orange Soy Glaze and Udon Noodles
By kimvess
Heat peanut oil in a large skillet over medium-high heat
- 4 pork loin chops, about 5 ounces each
- Salt and freshly ground black pepper
- 1 tablespoon peanut oil
- 1 cup orange marmalade
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon sesame oil
- 12 ounces udon noodles, cooked according to package directions
- 2 tablespoons chopped scallions