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Recipes
Warm Bacon Potato Salad
By kimvess
Directions For the vinaigrette: Mix all the ingredients together in a small bowl and set aside
- 1/2 cup white wine vinegar
- 1 tablespoon coarse-grained mustard
- 1 tablespoon sugar
- 2 1/2 pounds red potatoes, diced into 1-inch cubes
- Salt
- 6 bacon slices, chopped
- 1 medium sized red onion, diced
- Freshly ground black pepper
- 2 cloves garlic, chopped
- 1/4 cup freshly chopped dill leaves, plus more for garnish
Creamy Cobb Pasta Salad
By kimvess
Instructions Bring a large pot of water to a rolling boil
- 1 lb. rotini pasta
- 1/2 cup Hellmann’s Real Mayonnaise
- 6 Tbsp. buttermilk
- 4 Tbsp. sour cream
- 2 tsp. dried dill
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1 tsp. onion powder
- 2 tsp. red wine vinegar
- 2 hard-boiled eggs, chopped
- 1 avocado, diced
- 1 pint cherry tomatoes, halved
- 6 slices cooked bacon, drained and chopped
- 4 oz. crumbled blue cheese (optional)
Beer Brined and Grilled Chicken
By kimvess
Mix together the water, Kosher salt and brown sugar in a small sauce pan and heat on the stove until just before bo...
- 1 whole roasting chicken
- 2 cups water
- 1/4 cup Kosher salt
- 1/4 cup packed brown sugar
- 2 12 ounce Lager beers
- 3 teaspoons paprika
- 1/2 teaspoon celery salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cumin
- 1/2 teaspoon onion powder
Creamy Cobb Potato Salad
By kimvess
Put the diced potatoes in a large pot and cover with cold water by 2 inches
- 2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch cubes
- Kosher salt
- 2 large eggs
- 1/4 cup sour cream
- 1/3 cup mayonnaise
- 2 teaspoons white wine vinegar
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 2 dashes hot sauce
- 1 small clove garlic, minced
- Freshly ground black pepper
- 4 slices, thick-cut bacon, cut into 1/3-inch strips (about 5 ounces)
- 1/2 avocado, diced
- 3 plum tomatoes, seeded and diced
- 2 scallions, green and white parts, sliced
- 1/2 cup crumbled blue cheese (about 2 1/2 ounces)
- 2 cups shredded light-colored romaine leaves, from the core
Pork Chops Scarpariello
By kimvess
by Ian Knauer
- 2 red bell peppers
- 5 garlic cloves, finely chopped, divided
- 1 teaspoon finely chopped rosemary
- 3 tablespoons extra-virgin olive oil, divided
- 4 (1-inch-thick) bone-in pork chops (2 pounds total)
- 1 medium onion, chopped
- 4 fresh red or green cherry peppers or 2 fresh red jalapeños (1/4 pounds total), finely chopped
- 1/2 cup dry white wine
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 teaspoon fresh lemon juice
- 1/4 cup coarsely chopped flat-leaf parsley
Ginger and SoyBraised Short Ribs
By kimvess
An Asian variation on our delicious slow-cooked Basic Short Ribs
- 4 pound(s) bone-in beef short ribs
- Salt
- Pepper
- 2 teaspoon(s) vegetable oil
- 1 cup(s) beef broth
- 2 tablespoon(s) lower-sodium soy sauce
- 2 tablespoon(s) balsamic vinegar
- 5 slice(s) (thick) fresh ginger
- 3 tablespoon(s) brown sugar
- 2 clove(s) garlic, smashed
- 3 star anise pods
Italian Meatloaf
By kimvess
Preheat oven to 350 degrees F
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 4 teaspoons (about 6 cloves) chopped garlic
- 2 medium onions, diced
- 2 red peppers, seeded, small diced
- 1/2 cup chopped basil leaves
- 2 tablespoons chopped parsley leaves
- 4 eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups grated Parmesan
- 1 1/2 cups breadcrumbs
- 3 pounds ground beef
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 1 cup marinara sauce
Chile Chicken Enchilada Dip
By kimvess
Cut chicken into very small pieces and place in a large bowl
- 3 cups Cooked Chicken Breasts
- 2 (8 Oz) Pkgs Cream Cheese, softened
- 4 Green Onions, chopped
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1 Jalapeno Pepper, diced
- 1 can Rotel Diced Tomatoes & Chili Peppers
- 1 cup Shredded Colby & Monterey Jack Cheese
- 1/2 cup Shredded Cheddar Cheese
- Scoops, tostitos, crackers, or french bread cut in cubes
Ted Allen's Ultimate Spaghetti and Meatbrawls with Serious Sunday Gravy
By kimvess
Make the meatballs: In a large bowl, using your hands, mix together the beef, pork, onion, garlic, parsley, Parmesa...
- Meatballs:
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 medium yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/4 cup flat-leaf parsley leaves, chopped
- 1/2 cup freshly grated
- Parmesan cheese
- 1/3 cup fresh bread crumbs(made from stale bread)
- 1/3 cup chicken stock, preferably homemade (page 173), or low-sodium store-bought
- 2 large eggs
- 1/2 teaspoon cayenne
- 1 1/2 teaspoons kosher salt
- 3 tablespoons extra-virgin olive oil, plus more for forming meatballs
- Gravy:
- 2 tablespoons extra-virgin olive oil
- 2 medium yellow onions, chopped
- 2 celery ribs, chopped
- 1 large carrot, chopped
- 3 garlic cloves, chopped
- 2 bay leaves
- 1 tablespoon tomato paste
- 1 (28-ounce) can chopped San Marzano tomatoes
- 3 quarts chicken stock, preferably homemade, or low-sodium
- store-bought
- 2 or 3 sprigs of fresh thyme, tied together with cotton string
- 1/2 cup basil leaves, chopped
Chicken Goulash with Biscuit Dumplings
By kimvess
Preheat the oven to 425°
- 2 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
- Salt
- Freshly ground pepper
- 1 1/2 cups all-purpose flour, plus more for dusting
- 5 tablespoons cold unsalted butter, cut into tablespoons
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons baking powder
- 2 1/2 cups chicken stock or low-sodium broth
- 1 cup sour cream
- 1 large white onion, finely chopped
- 1 red bell pepper, finely diced
- 2 garlic cloves, minced
- 2 tablespoons hot Hungarian paprika
- 3/4 teaspoon caraway seeds
- 1 teaspoon thyme leaves