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Recipes
One Pot Spicy Chicken Riggies
By kimvess
Directions In a large pot, heat the olive oil over medium heat and add in the garlic and chicken
- 2 tablespoons extra virgin olive oil
- 5 cloves garlic, smashed and chopped
- 1.5 lbs chicken breast, cut into small chunks
- 2 large roasted red peppers, sliced into thin strips
- 6 hot cherry peppers, chopped and deseeded
- 1 28 oz can crushed tomatoes
- 1 cup cooking sherry or white wine
- 1 cup water
- 1 lb Rigatoni
- 1 cup pecorino romano or parmesan cheese
- 1/2 stick butter
- 1/4 cup heavy cream
- 2 teaspoons fresh basil
- 1/2 teaspoon sea salt
- Crushed red pepper flakes, optional
Savannah Red Rice
By kimvess
Preheat the oven to 350 degrees
- 4 cups of rice
- 6 slices of bacon
- 1 medium onion, chopped
- 1 small bell pepper, chopped
- 1 (28 oz) can of tomatoes, mashed with fork
- 1 3/4 cups of ketschup
- 1 tsp. Worcestershire sauce
- 1 tsp. salt
- a dash of black pepper
- Hot sauce to taste
Taco Pizza Rolls
By kimvess
Instructions Preheat oven to 400 ° and lightly spray a baking sheet with cooking spray
- 1/2 lb ground beef
- 1 can Pillsbury refrigerated classic pizza crust
- 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
- 3 tablespoons water
- 1 cup shredded Mexican blend cheese
- Optional toppings: lettuce, tomato, sour cream, onion, and guacamole
Baked Parmesan Tomatoes
By kimvess
Preheat your oven to 400 degrees F
- 2-3 large beefsteak tomatoes
- 1 cup shaved parmesan cheese
- 1 Tbsp dried basil
- 1 Tbsp dried oregano
- 2 Tbsp fresh Italian parsley, roughly chopped
Roasted potato salad
By kimvess
Heat the oven to 375 degrees
- 4 pounds new or fingerling potatoes, cleaned and halved lengthwise
- 3/4 teaspoon chopped garlic
- 3 tablespoons olive oil
- Salt
- Freshly ground black pepper
- 1 pound thick-cut bacon
- 1 cup mayonnaise
- 3 tablespoons whole grain mustard, or to taste
- 1 tablespoon red wine vinegar, or to taste
- 1/2 red onion, trimmed and sliced lengthwise into 1/8 -inch slices
- 1/4 cup capers
Chicken Parmesan
By kimvess
Prepare the sauce: Heat olive oil in a saucepan on medium-high heat
- For chicken:
- 2 chicken breast cutlets, about 400 g
- 1/2 cup dry bread crumbs
- 1/2 cup freshly Parmesan cheese, grated
- 4 slices of mozzarella cheese
- 1 egg
- 6 tablespoons olive oil
- 2 tablespoons fresh basil leaves, finely chopped
- salt
- For sauce:
- 1 medium onion, grated on the large holes of a box grater
- 2 medium tomatoes, grated on the large holes of a box grater
- 2 medium garlic cloves, minced
- 1 1/2 cups crushed tomatoes
- 5 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon sugar
Sauteed chicken with red wine vinegar sauce
By kimvess
Heat the oven to 500 degrees
- 4 bone-in, skin-on chicken breasts or whole legs
- Salt, pepper
- 2 tablespoons butter, divided
- 4 whole garlic cloves, skin-on
- 2 tablespoons chopped shallots
- 3 tablespoons red wine
- 3 tablespoons red wine vinegar
- 1 cup chicken broth
- 2 plum tomatoes, peeled, seeded and diced
- Chopped chives or parsley for garnish
Chuck Wagon Baby Back Ribs
By kimvess
Wine and bourbon make up a flavor-packed sauce for these grilled pork ribs
- Chuck Wagon Rub (see recipe below)
- 4 to 5 pounds pork loin back ribs
- 1 cup dry red wine
- 1 cup pineapple juice
- 1/2 cup honey
- 1/2 cup cider vinegar
- 1/2 cup soy sauce
- 1/4 cup yellow mustard
- 2 tablespoons bourbon
- 1 teaspoon bottled hot pepper sauce
- Bottled barbecue sauce (optional)
Milanese Risotto Primavera
By kimvess
In a small saucepan, bring the stock, 1 cup water and the saffron to a boil
- 1 container (32 oz.) chicken stock
- A big pinch saffron
- 3 tablespoons EVOO
- 1/3 pound pancetta or guanciale, finely diced
- 1 carrot, finely diced
- 1 small onio, finely diced
- 3 cloves garlic, finely chopped
- Salt and pepper
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1/2 pound thin asparagus, sliced on an angle
- 1/3 cup fresh or thawed frozen organic peas
- 3 tablespoons butter, cut into small pieces
- 1/2 cup grated parmigiano-reggiano
- Finely chopped flat-leaf parsley and sliced or torn basil, for garnishing
Baked Mini Buffalo Chicken Egg Rolls
By kimvess
What could be better than buffalo chicken with a blue cheese sauce? If that sauce was for Baked Mini Buffalo Chicke...
- BLUE CHEESE DIP:
- 3 cups chicken, cooked and shredded
- 1/4 cup buffalo sauce, like Frank's Red Hot
- 4 green onions, sliced thin
- 3 ounces softened, light cream cheese
- 20 wonton wrappers
- 2 teaspoons butter
- 2 teaspoons flour
- 1/2 cup warm milk
- 1/4 cup crumbled blue cheese
- Salt and pepper to taste