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Garlic Butter Spaghetti and Chicken

Garlic Butter Spaghetti and Chicken

By

1.Season chicken breast with salt, black pepper and red pepper flakes

  • FOR CHICKEN:
  • 1/2 boneless skinless chicken breast
  • 2 Tbsp butter
  • 1 Tbsp oil (sunflower or canola)
  • 2 tsp garlic,minced
  • 1 Tbsp brown sugar
  • salt, black pepper, to taste
  • red pepper flakes (optional)
  • FOR SPAGHETTI:
  • 1/3 about 1/3 lb spaghetti
  • 3 Tbsp butter
  • 2 tsp garlic,minced
  • salt, pepper to taste
  • grated Parmesan cheese
4.2/5 (9 Votes)

Sweet-and-Sour Chicken Thighs with Carrots

Sweet-and-Sour Chicken Thighs with Carrots

By

Pat chicken dry. Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken

  • 8 small chicken thighs with skin and bone (2 1/2 to 2 3/4 lb total), trimmed of excess fat
  • 2 teaspoons salt
  • 1 1/4 teaspoons paprika
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 1 1/2 tablespoons olive oil
  • 1 large onion, halved lengthwise, then cut lengthwise into1/4-inch-wide strips
  • 1 lb carrots (6 medium), cut diagonally into 1-inch pieces
  • 2 tablespoons minced garlic
  • 1/2 cup water
  • 1/4 cup fresh lemon juice
  • 2 tablespoons mild honey
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh cilantro
5/5 (4 Votes)

Pork Chops with Bacon and Cabbage

Pork Chops with Bacon and Cabbage

By

Make It Now Directions Preheat oven to 400 degrees

  • 2 tablespoons olive oil
  • 4 bone-in pork chops (1 inch thick)
  • Coarse salt and ground pepper
  • 4 strips bacon, coarsely chopped
  • 1 medium onion, cut into 1/2-inch slices
  • 1 head green cabbage (about 2 1/2 pounds), cored and cut into 8 wedges
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
4.3/5 (19 Votes)

Spanish Tortilla

Spanish Tortilla

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Preheat oven to 450°. Heat oil in a 10-inch nonstick ovenproof skillet over medium-high

  • HEAT:
  • 2 Tbsp. olive oil
  • 1 lb. Yukon gold potatoes, peeled and thinly sliced
  • 3 ⁄4 cup each chopped onion and red bell pepper
  • 2 oz. thinly sliced Serrano ham, chopped
  • 2 Tbsp. drained capers
  • 8 eggs
  • 2 Tbsp. water
  • 2 Tbsp. minced fresh thyme
  • 1 ⁄2 tsp. each red pepper flakes, kosher salt, and black pepper
  • COMBINE:
  • 1 ⁄2 cup chopped fresh flat-leaf parsley
  • 1 ⁄3 cup diced red bell pepper
  • 2 Tbsp. chopped drained capers
  • 1 ⁄2 cup 2% plain Greek-style yogurt
4.4/5 (15 Votes)

Bourbon Banana Pudding with Glazed Pecans

Bourbon Banana Pudding with Glazed Pecans

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Bourbon Banana Pudding with Glazed Pecans

  • For pudding and candied pecans
  • 3 large egg yolks
  • 3/4 cup plus 2 tablespoons packed light brown sugar, divided
  • 3 1/2 tablespoons corn starch
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 5 teaspoons bourbon
  • 1 teaspoonpure vanilla extract
  • 1 1/2 teaspoons mild honey
  • 1 1/2 teaspoons water
  • 3/4 cup pecan halves
  • For spongecake and syrup
  • 3 large eggs
  • 1/2 cup plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)
  • 1/4 teaspoonsalt
  • 1/3 cup plus 1 tablespoon granulated sugar, divided
  • 1/2 teaspoon pure vanilla extract
  • 2 1/2 tablespoons unsalted butter, melted and cooled
  • 1/4 cup bourbon
  • 1/4 cup water
  • For assembly
  • 3 ripe medium bananas
  • 1/2 cup heavy cream
  • 1 teaspoon granulated sugar
4.6/5 (18 Votes)

Flamin' Cajun Riblets

Flamin' Cajun Riblets

By

1. Sprinkle ribs with Cajun seasoning; rub in with your fingers

  • 3 pounds pork loin back ribs
  • 1 tablespoon Cajun seasoning
  • 1 cup bottled chili sauce
  • 1 medium onion, finely chopped
  • 1 serrano pepper, seeded and finely chopped
  • 2 tablespoons quick-cooking tapioca, crushed
  • 1 teaspoon finely shredded lemon peel
  • 1 tablespoon lemon juice
  • 1 - 2 teaspoons bottled hot pepper sauce
  • Snipped fresh parsley (optional)
4.3/5 (8 Votes)

Bacon Bow Tie Pasta

Bacon Bow Tie Pasta

By

Gail Carter, Irmo, South Carolina, Southern Living APRIL 2007

  • 1/2 (16-oz.) package bow tie pasta
  • 1/2 pound bacon
  • 1 (8-oz.) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 teaspoons Italian seasoning
  • 2/3 cup milk
  • 1/2 cup grated Parmesan cheese
4.5/5 (12 Votes)

Pepper Relish Mini Meatloaves

Pepper Relish Mini Meatloaves

By

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
4.8/5 (5 Votes)

Italian Sausage Lollipops

Italian Sausage Lollipops

By

Corn batter: 1. Cook sausages according to package directions

  • Corn batter:
  • 1 19 oz. pkg Johnsonville® Hot Italian Sausage Links
  • 20 10-12 Thick Bamboo Skewers
  • Oil for deep frying, (vegetable, peanut or canola)
  • 1 cup Cornmeal
  • 1 cup Flour
  • 1/4 tsp Salt
  • 1/8 tsp Black Pepper
  • 1/4 cup Sugar
  • 4 tsp Baking powder
  • 1 large Egg, lightly beaten
  • 1 cup Milk (preferable not skim)
  • Remoulade Dipping Sauce:
  • 2 tbsp Mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tbsp Whole Grain Mustard
  • 1 tbsp Lemon juice
4.5/5 (17 Votes)

Polpette Con Mozzarella

Polpette Con Mozzarella

By

Sauté onion and garlic in the olive oil until soft and translucent

  • 1 onion diced
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1/4 cup chicken stock
  • 1/4 cup white wine
  • 1/2 teaspoon salt & fresh ground black pepper
  • 750 grams tomato puree
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1 tablespoon fresh oregano chopped
  • 1 egg beaten
  • 1/4 cup Italian bread crumbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt & pepper
  • 8 ounces mini fresh mozzarella balls
4.3/5 (4 Votes)