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Recipes
Spanish Chicken and Rice
By kimvess
Directions In a large saucepan, heat the oil over medium heat
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
- kosher salt and pepper
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, finely chopped
- 1 cup dry white wine (such as Sauvignon Blanc)
- 1 28-ounce can diced tomatoes, with juice
- 1 cup long-grain white rice
- 1 cup frozen peas
- 1/4 cup fresh flat-leaf parsley, roughly chopped
- 1/4 cup pimiento-stuffed Spanish olives, chopped (optional)
Pasta With Chicken and Bacon
By kimvess
Directions Cook 12 ounces rigatoni according to the package directions
- 12 ounces rigatoni
- 6 slices bacon
- 4 6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 pint grape tomatoes
- 5 ounces baby spinach
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
Swedish Meatballs
By kimvess
Recipes & Menus | recipes Swedish Meatballs Smörgås Chef, a restaurant in New York City's West Village, serves ...
- 1 cup fresh breadcrumbs
- 2 1/3 cups low-salt beef stock, divided
- 4 tablespoons unsalted butter, divided
- 1 cup minced onion
- 2 thick slices bacon, minced
- 1 pound ground beef
- 3/4 pound ground pork
- 3 large eggs, lightly beaten
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons sugar
- 1 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 2 tablespoons sour cream, whisked
Beef With Red Wine Sauce
By kimvess
Southern Living FEBRUARY 2006
- 3 pounds boneless beef chuck roast, cut into 1-inch pieces
- 1 medium onion, sliced
- 1 pound fresh mushrooms, halved
- 1 (1.61-ounce) package brown gravy mix
- 1 (10 1/2-ounce) can beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 bay leaf
- Hot cooked egg noodles or rice
- Garnish: chopped fresh parsley
Spaghetti with Smoky Tomatoes and Onions
By kimvess
by Chris Schlesinger and John Willoughby
- 1 1/2 tablespoons minced garlic
- 1/3 cup extra-virgin olive oil, divided
- 6 plum tomatoes (2 pounds), halved lengthwise
- 1 large red onion, cut into 1-inch wedges (keep stem end intact)
- 3/4 pound spaghetti
- 1/3 cup grated parmesan
- 1/2 cup coarsely chopped basil
- Equipment: a 13-by 9- by 2-inch disposable foil pan
- Accompaniment: grated parmesan
Tuscan-Style Spareribs with Balsamic Glaze
By kimvess
In a small bowl, combine the olive oil, rosemary, kosher salt, fennel, black pepper, sage, thyme, paprika, crushed ...
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped rosemary leaves
- 1 1/2 tablespoons kosher salt
- 1 1/2 tablespoons fennel seeds
- 2 teaspoons freshly ground black pepper
- 2 teaspoons chopped sage
- 2 teaspoons chopped thyme
- 2 teaspoons sweet paprika
- 1 teaspoon crushed red pepper
- 1 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 6 pounds pork spareribs
- 3 tablespoons balsamic vinegar, preferably one aged for at least 5 years
Honey Butter Pork Tenderloin
By kimvess
Preheat oven to 375 degrees
- 4 tbs 4 tbs butter
- 2 tbs 2 tbs honey
- 1 1/2 pounds 1 1/2 pounds pork tenderloin, trimmed
- 1/2 tsp 1/2 tsp Cajun seasoning
- 1/2 tsp 1/2 tsp black pepper
- 3/4 cup 3/4 cup water
Bamonte's Pork Chops with Pickled Peppers
By kimvess
Heat oven to 425°. Season chops with salt and pepper
- 2 (1"-thick) bone-in pork chops
- Kosher salt and freshly ground black pepper, to taste
- 3 tbsp. olive oil
- 5 cloves garlic, thinly sliced
- 12 pickled cherry peppers, halved
- 1/4 cup dry white wine
- 1/4 cup chicken stock
Italian Summer Pasta
By kimvess
Use vine ripened tomatoes, or cherry tomatoes of all kinds
- 2 pounds ripe tomatoes, assorted colors
- 1 quart arugula leaves, spinach & broccoli rabe -- chopped
- 1/2 cup green onion -- minced
- 1 large clove garlic -- minced
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- salt and fresh ground pepper
- 1 pound linguine
- 1 pint romano cheese -- grated