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Recipes
Marinated Baked Pork Chops
By kimvess
"My family loves this recipe
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon lemon juice
- 2 tablespoons brown sugar
- 2 tablespoons ketchup
- 6 pork chops, trimmed
Sweet Corn Bread Pudding
By kimvess
Heat oven to 350 degrees F
- 1/2 onion, diced fine
- 1 ounce unsalted butter
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- 1 (15-ounce) can creamed style sweet corn
- 1 cup heavy cream
- 2 eggs
- 1 teaspoon baking powder
- 1/2 cup yellow cornmeal, whole grain, stone ground
- 1/2 cup shredded Parmesan
- 1 teaspoon kosher salt
- Ground black pepper
- 2 cups cubed French bread
Tex-Mex Chicken Under a Brick
By kimvess
Wrap two bricks (or two large cast-iron skillets), in foil (shiny side out)
- 4 boneless skinless chicken breast halves (6 to 8 oz. each), trimmed, rinsed, and patted dry
- Kosher salt and freshly ground black pepper
- 1 tsp. cumin seeds
- 3 cloves garlic, finely chopped
- 3/4 cup chopped fresh cilantro, plus 4 sprigs for garnish
- 2 fresh jalapeños, cored, seeded, and chopped (for more heat, include the ribs and seeds)
- 1/4 cup plus 2 Tbs. fresh lime juice
- 1/4 cup plus 2 Tbs. extra-virgin olive oil
- 2 Tbs. tequila
- 2 large ripe red tomatoes (about 12 oz. total), cored and cut into 1/2-inch dice
Buttery Chicken "Scampi" Pasta
By kimvess
Melt butter and olive oil in a large skillet over medium heat
- 4 Tbsp unsalted butter
- 2 Tbsp olive oil
- 4 garlic cloves, minced
- 3/4 cup dry white wine (I used Pinot Grigio)
- 1 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp crushed red pepper flakes
- 3 boneless skinless chicken breast, cut into 1 1/2 inch-long strips
- 1/3 cup fresh parsley
- 1 1/2 Tbsp freshly squeezed lemon juice
- Cooked pasta, such as linguine for serving
Smashed Potatoes with Roasted-Garlic Gravy
By kimvess
by Maggie Ruggiero
- For roasted-garlic and vegetable stock:
- 1 large head garlic
- 2 tablespoons olive oil plus additional for drizzling
- 1 leek, quartered and washed
- 1 onion, left unpeeled, quartered
- 2 carrots, quartered
- 1 parsnip, quartered
- 2 celery ribs, quartered
- 1 Turkish or 1/2 California bay leaf
- 1/2 teaspoon black peppercorns
- 1 1/2 cups dry white wine
- 1/3 cup soy sauce
- 6 cups cold water
- For Potatoes:
- 4 pounds boiling potatoes
- 3 tablespoons unsalted butter, cut into pieces
- 3 tablespoons extra-virgin olive oil
- For gravy:
- 5 tablespoons unsalted butter
- 1/3 cup all-purpose flour
“Napolitan” Spaghetti
By kimvess
Cook the pasta in a large pot of salted, boiling water (add 1 tsp
- 1 lb. dried spaghetti
- 2 Tbs. butter
- 4 oz. onion, sliced
- 4 oz. green pepper, cored and sliced
- 4 oz. white button mushrooms, trimmed
- 4 smoked sausages (about 8 oz.), sliced on an angle
- 1 tsp. paprika
- 1 ⁄4 cup sake
- 1 ⁄4 cup milk
- 5 Tbs. ketchup
- 1 ⁄4 cup grated Parmesan cheese
- Tabasco sauce (optional)
Jalapeno Popper Spread Recipe
By kimvess
In a large bowl, beat the first five ingredients until blended; spread into an ungreased 9-in
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup mayonnaise
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup canned chopped green chilies
- 1/4 cup canned diced jalapeno peppers
- 1 cup shredded Parmesan cheese
- 1/2 cup panko (Japanese) bread crumbs
- Sweet red and yellow pepper pieces and corn chips
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 with Green Chiles and Onions
By kimvess
A double dose of chile—canned and powder—adds pleasant heat to this quick skillet braise
- 1 tsp. ground cumin
- 1 tsp. pure ancho chile powder or chili powder
- Kosher salt and freshly ground black pepper
- 4 center-cut boneless pork chops, preferably about 1 inch thick (about 1-1/2 lb. total)
- 3/4 cup lower-salt chicken broth; more as needed
- 1 4-oz. can chopped green chiles
- 3 Tbs. chopped jarred jalapeños (from about 12 slices)
- 1 Tbs. cider vinegar
- 3/4 cup all-purpose flour
- 3 Tbs. olive oil
- 1 medium yellow onion, thinly sliced
Chicken Fajitas
By kimvess
Fajita night calls for chicken fajitas!
- 1 teaspoon chili powder
- 3/4 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 1 pound skinless, boneless chicken breasts
- 2 tablespoons extra-virgin olive oil
- 2 bell peppers (any color), sliced
- 1 red onion, sliced
- 2 cloves garlic, finely chopped
- 1/2 teaspoon grated lime zest, plus wedges for serving
- 8 corn tortillas
- 1/2 cup prepared pico de gallo or fresh salsa
- 1/3 cup crumbled cotija cheese (about 1 1/2 ounces)