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Recipes
Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto
By kimvess
Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes
- 2 pounds asparagus, trimmed
- 3/4 pound spaghetti
- 4 tablespoons olive oil
- 4 garlic cloves, minced
- Salt and freshly ground black pepper
- 6 ounces thinly sliced prosciutto, cut crosswise into strips
- 6 ounces smoked mozzarella cheese, diced (about 1 cup)
- 6 tablespoons thinly sliced fresh basil leaves
Grilled Baby Back Ribs with Pineapple Glaze
By kimvess
Directions Preheat the grill to medium-high heat
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon cinnamon
- 2 1/3 Tbsp. brown sugar
- 2-3 lbs. baby back pork ribs (1 or 2 racks)
- 20 ounces canned pineapple rings/slices in 100% juice
- 1/4 cup ketchup
- 2 Tbsp. Worcestershire sauce
Grilled Five-Sprice Chicken Thighs with Soy-Vinegar Sauce & Cilantro
By kimvess
1. Mix the five-spice powder, the 1 tablespoon sugar, the garlic powder, and the salt in a small bowl
- 2 tablespoons Chinese five-spice powder
- 1 tablespoon plus 1 teaspoon dark brown sugar
- 1 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 2 tablespoons soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon Asian sesame oil
- 1/4 teaspoon crushed red pepper flakes
- 2-1/2 pounds boneless, skinless chicken thighs (about 8 large, 10 medium, or 12 small), trimmed of excess fat
- 2 tablespoons vegetable oil; more for the grill
- 3 tablespoons chopped cilantro
Bavarian Pot Roast Recipe
By kimvess
In a Dutch oven, brown roast in hot oil
- 1 boneless beef chuck pot roast (about 3 pounds)
- 2 tablespoons canola oil
- 1-1/4 cups water
- 3/4 cup beer or beef broth
- 1 can (8 ounces) tomato sauce
- 1/2 cup chopped onion
- 2 tablespoons sugar
- 1 tablespoon vinegar
- 2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 bay leaf
- 1/2 teaspoon pepper
- 1/2 teaspoon ground ginger
- Cornstarch and water, optional
Pepper Relish Mini Meatloaves
By kimvess
Vanessa McNeil Rocchio, Southern Living OCTOBER 2013
- 1/2 cup soft, fresh breadcrumbs
- 1/4 cup spicy-hot vegetable juice
- 1/4 cup buttermilk
- 1 cup minced sweet onion (about 1 medium)
- 1 tablespoon olive oil
- 1 3/4 pounds ground round
- 1/4 cup finely chopped fresh basil
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup hot pepper relish, divided
- Garnish: fresh basil
Cheesy Beef Taco Dip Recipe
By kimvess
In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain
- 2 pounds ground beef
- 1 large onion, finely chopped
- 1 medium green pepper, finely chopped
- 1 pound process cheese (Velveeta), cubed
- 1 pound pepper Jack cheese, cubed
- 1 jar (16 ounces) taco sauce
- 1 can (10 ounces) diced tomatoes and green chilies, drained
- 1 can (4 ounces) mushroom stems and pieces, drained and chopped
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- Tortilla chips
Spicy Stewed Sausages with Three Peppers
By kimvess
Light a grill. Brush the sausages lightly with oil and grill over a medium-hot fire, turning, until nicely charred ...
- 2 pounds sweet Italian sausage, pricked all over with a fork
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 2 red bell peppers, cut into 1-inch dice
- 2 green bell peppers, cut into 1-inch dice
- 2 yellow bell peppers, cut into 1-inch dice
- 1 medium red onion, thinly sliced
- 1 small fennel bulb—trimmed, cored and thinly sliced
- 4 serrano chiles, seeded and thinly sliced crosswise
- 1 habanero chile, seeded and thinly sliced
- Salt
- 1 cup dry red wine
- 1 cup freshly grated pecorino cheese (3 ounces)
- Crusty bread, for serving
Jalapeno and Basil-Glazed Chicken
By kimvess
Basil and jalapeno marry perfectly brushed on this grilled chicken
- 2 whole medium chicken breasts (about 2 pounds total), halved lengthwise
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1/2 cup jalapeno pepper jelly
- 2 tablespoons snipped fresh basil
- 1 tablespoon lime juice
Whole-Wheat Spaghetti with Sausage and Peppers
By kimvess
In a large frying pan, heat the oil over moderate heat
- 1 tablespoon olive oil
- 1 pound mild or hot Italian sausage
- 1 onion, chopped
- 2 red bell peppers, cut into 1-inch pieces
- 1 3/4 teaspoons salt
- 3 cloves garlic, minced
- 1 cup canned crushed tomatoes in thick puree
- 1 cup canned low-sodium chicken broth or homemade stock
- 2 tablespoons dry vermouth or dry white wine
- 3 tablespoons chopped flat-leaf parsley
- 3/4 pound whole-wheat spaghetti
- 2 tablespoons grated Parmesan cheese, plus more for serving
Sweet Chicken Bacon Wraps
By kimvess
Preheat oven to 350 degrees F
- 1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
- 1 (1-pound) package sliced bacon
- 2/3 cup firmly packed brown sugar
- 2 tablespoons chili powder