My recipes - Keyingredient

By kimvess

Adjust a rack to the lower middle (but not the bottom) of the oven and heat the oven to 450°F

3 Tbs. olive or vegetable oil; more as needed
3 lb. boneless beef chuck
Kosher salt and freshly ground black pepper
2 large or 3 medium onions, diced
3 large cloves garlic, minced (about 1 Tbs.)
2 bay leaves
2 tsp. dried thyme leaves
3 Tbs. all-purpose flour
1 cup full-bodied red wine
3 cups mixed carrots (peeled and cut into bite-size pieces) and turnips (peeled and cut into bite-size pieces)
1/2 lb. small red or new potatoes, halved if large, parboiled in salted water until tender (optional)
1 cup frozen green peas, thawed
3 Tbs. coarsely chopped fresh flat-leaf parsley, for garnish

4.6/5 (13 Votes)

By kimvess

Add some Mediterranean flair to tonight's grilled steak

1/2 cup extra-virgin olive oil; more for brushing
1 Tbs. finely grated ginger
1 Tbs. green Tabasco or other jalapeño hot sauce
2 tsp. cider vinegar
1 small to medium clove garlic, finely grated or minced
Kosher salt and freshly ground black pepper
1-1/2 to 1-3/4 lb. 1-inch-thick boneless beef strip steaks (2 to 3 steaks), trimmed and cut into 1-inch cubes
6 to 8 bamboo skewers (at least 8 inches long), soaked in water for at least 20 minutes
1 large red bell pepper, cored and cut into 1-1/4- to 1-1/2- inch squares
6 to 8 pita breads, preferably pocketless
2 cups shredded lettuce, preferably a crisp variety like iceberg or romaine

4.6/5 (15 Votes)

By kimvess

Pour butter into a 13-in. x 9-in

4.8/5 (13 Votes)

By kimvess

Recipes & Menus | recipes Roast Pork Loin with Rosemary and Garlic Butterflying the pork loin isn't difficult, bu...

4.7/5 (20 Votes)

By kimvess

Cook egg noodles according to package directions, drain

4.2/5 (18 Votes)

By kimvess

Guests won't be able to resist this crunchy and gooey hors d'ouevre and will be delighted to find melted cheese at ...

4.3/5 (13 Votes)

By kimvess

In a large enameled cast-iron casserole, heat the olive oil until almost smoking

1/4 cup extra-virgin olive oil
2 pounds trimmed boneless pork shoulder, cut into 3/4-inch cubes
Salt
Freshly ground black pepper
1 large sweet onion, such as Vidalia, quartered lengthwise and thinly sliced crosswise
1 pound mild green chiles, such as poblanos and Anaheims—halved lengthwise, cored and thinly sliced
3 serrano chiles, seeded and thinly sliced (keep some seeds for spicier flavor)
6 garlic cloves, thinly sliced
2 cups low-sodium chicken broth
1/4 cup chopped cilantro, plus more for garnish
Lime wedges, warm corn tortillas and rice, for serving