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Recipes
Roman-Style Chicken
By kimvess
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper
- 4 skinless chicken breast halves, with ribs
- 2 skinless chicken thighs, with bones
- 1/2 teaspoon salt, plus 1 teaspoon
- 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
- 1/4 cup olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 ounces prosciutto, chopped
- 2 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes
- 1/2 cup white wine
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1/2 cup chicken stock
- 2 tablespoons capers
- 1/4 cup chopped fresh flat-leaf parsley leaves
Key Lime Icebox Cake
By kimvess
Mary Allen Perry, Southern Living AUGUST 2013
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/8 teaspoon kosher salt
- 4 large egg yolks
- 2 cups half-and-half
- 3 tablespoons butter
- 2 tablespoons Key lime zest*
- 1/2 cup fresh Key lime juice*
- 45 graham cracker squares
- 1 cup whipping cream
- 1/4 cup powdered sugar
Savory Braised Short Ribs
By kimvess
Brown short ribs well on all sides (about 30 minutes) in Dutch oven over medium heat
- Horseradish Sauce:
- 4 lbs beef short ribs with bones, and cut into serving-size pieces
- 1 (10 1/2 ounce) can condensed beef broth
- 1 cup onion, Coarsely Chopped
- 1 cup water
- 4 peppercorns
- 2 teaspoons Worcestershire sauce
- 1 garlic clove, Crushed
- 1 ⁄2 teaspoon dried marjoram
- horseradish sauce (recipe follows)
- 3 tablespoons unbleached flour
- 1 ⁄2 cup water
- 1 ⁄4 cup sour cream
- 1 tablespoon prepared mustard
- 2 1⁄2 tablespoons prepared horseradish
- 1 ⁄8 teaspoon salt
- Garnishes:
- tomato, cut into wedges
- 1 sprig parsley
Spaghetti and Meatballs
By kimvess
For the meatballs, fry the onions and garlic in olive oil until tender and starting to brown
- 1/2 medium onion minced
- 2 medium cloves garlic minced
- 1/2 cup tomatoes peeled, seeded, and chopped
- 340 grams beef - ground
- 170 grams pork - ground
- 110 grams ricotta cheese
- 1 egg
- 1/3 cup panko Japanese breadcrumbs
- 25 grams Parmigiano-Reggiano grated
- 3 sprigs thyme - fresh stems removed and minced
- 1 tablespoon parsley chopped
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cloves garlic minced
- 1 large onion minced
- 4 cups tomatoes peeled, seeded, and chopped
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon honey optional
- parlsey minced for garnish
- 450 grams dry spaghetti or your favorite pasta
Manicotti with Italian Sausage and Cream Cheese Sauce
By kimvess
Instructions Preheat oven to 350 degrees Fahrenheit
- 1 package (8 ounces) Manicotti pasta, uncooked
- 1/2 pound bulk Italian sausage
- 1/2 pound ground beef
- 2 garlic cloves, minced
- 1/2 cup onion, chopped
- 16 ounces cream cheese, softened
- 2 cup mozzarella cheese, shredded
- 1/4 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 32 ounces spaghetti sauce, divided
- 1/4 cup Parmesan cheese, grated
Lasagna Cupcakes
By kimvess
Preheat the oven to 375 degrees F
- 2 tablespoons olive oil
- 4 whole cloves
- One 1-inch cinnamon stick
- 4 cloves garlic, minced
- 1 medium onion, finely diced (about 1 cup)
- Kosher salt
- 1 pound mild Italian chicken sausage, casing removed
- 1/4 cup tomato paste
- One 28-ounce can crushed tomatoes
- 1/4 cup chopped fresh basil
- Freshly ground pepper
- 3/4 cup shredded mozzarella, plus more for topping
- 3/4 cup freshly grated Parmesan, plus more for topping
- 3/4 cup part-skim ricotta
- 1/3 cup mango chutney
- Kosher salt and freshly ground pepper
- 1 package wonton wrappers (at least 48)
- 12 whole small fresh basil leaves
Chicken Normandy
By kimvess
This sweet and savory sauce is a delicious new way to prepare chicken breasts
- -Step Chicken:
- 4 (5 ounces each) boneless, skinless chicken-breast halves, tenderloins removed
- 1/2 teaspoon(s) kosher salt
- 1/4 teaspoon(s) ground black pepper
- 1/4 cup(s) all-purpose flour
- 1 tablespoon(s) olive oil or canola oil
- 1 tablespoon(s) unsalted butter
- Normandy Sauce:
- 1 Granny Smith apple, cored, thinly sliced
- 1/3 cup(s) finely chopped onion
- 1 teaspoon(s) fresh thyme leaves
- 2/3 cup(s) apple cider
- 1/3 cup(s) crème fraîche
- 1 tablespoon(s) grainy Dijon mustard
- 1/4 teaspoon(s) kosher salt
- 1/4 teaspoon(s) freshly ground black pepper
Beef and Tomato Stroganoff
By kimvess
Directions In a large pot of boiling salted water, cook pasta according to package instructions
- Coarse salt and ground pepper
- 3/4 pound pappardelle or wide egg noodles
- 1 tablespoon extra-virgin olive oil
- 1 pound sirloin steak, patted dry and thinly sliced
- 1/2 pound button mushrooms, trimmed and thinly sliced
- 3 cups reserved tomato sauce (can use store bought sauce)
- 3/4 cup low-sodium chicken broth
- 1/3 cup sour cream
- Grated Parmesan, for serving
Vegetable Lo Mein
By kimvess
Cook noodles according to package directions, drain and set aside
- 1/2 package spaghetti
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 3-4 minced garlic cloves
- 1/2 teaspoon minced ginger
- 1 small onion, thinly sliced
- 1 bunch bok choy, chopped
- 3 carrots, julienned
- 8 oz mushrooms, sliced
- 1 tablespoon corn starch
- 1 tablespoon dry cooking sherry
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
Rigatoni Ala Vodka
By kimvess
Directions In a medium sauce pan, heat oil until hot
- 2 lbs rigatoni pasta
- 24 ounces canned tomato sauce (plain)
- 2 tablespoons olive oil
- 2 fresh garlic cloves, minced
- 1 ⁄2 teaspoon red pepper flakes
- 1 tablespoon salt
- 1 ⁄2 teaspoon black pepper
- 1 teaspoon dried basil
- 1 ⁄2 quart heavy cream
- 1 1⁄2 ounces vodka
- 1 ounce grated romano cheese
- 1 ounce bacon bits
- 1 ⁄2 ounce Italian parsley, chopped