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Recipes
Pork Medallions with Onion Marmalade
By kimvess
In a saucepan, cook the onions over low heat with the butter and sugar until caramelized, 30 minutes
- 2 medium white onions, finely chopped
- 6 tablespoons unsalted butter
- 2/3 cup sugar
- 3/4 cup plus 1/3 cup dry red wine
- 3/4 cup raspberry vinegar
- Salt
- Eight 4-ounce pork loin medallions
- Freshly ground pepper
- 1 teaspoon minced rosemary
- 8 very thin slices of pancetta
- 2 tablespoons pure olive oil
- 8 garlic cloves
- 1/4 cup balsamic vinegar
- 1 1/2 cups beef stock
Scalloped Potatoes au Gratin
By kimvess
Ditch the store-bought option and make you own homemade Scalloped Potatoes au Gratin for dinner! Your family will l
- 1 tablespoon unsalted butter
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup low-sodium chicken broth
- 2 teaspoons fresh thyme leaves
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 pounds russet potatoes, peeled and sliced into 1/8-inch slices
- 1/2 cup shredded Cheddar
- 1/2 cup shredded gruyere cheese
Ranch Noodles
By kimvess
Cook egg noodles according to package directions; drain and return to pot
- 1 (8-ounce) package egg noodles
- 1/4 cup butter
- 1/2 cup sour cream
- 1/2 cup Ranch dressing
- 1/2 cup grated Parmesan cheese
Teriyaki Chicken
By kimvess
Cut the chicken into bite sized chunks and place in a Ziploc bag
- 4-6 large deboned, skinless chicken breasts
- 1/2 cup Teriyaki sauce
- 1/2 cup soy sauce
- 3 tbsn sweet chilli sauce
- 2 tbsn fish sauce
- 2 tbsn soft brown sugar
- 2 tsp ginger, crushed
- 2 garlic cloves, crushed
- juice of 2 lemons (about 1/2 cup)
- canola/vegetable oil for frying
Penne with Spicy Italian Sausage, Cream, Tomatoes, and Peas
By kimvess
1. Preheat oven to 350 degrees F
- 4 links spicy Italian sausage
- 1 pound dried penne
- Extra-virgin olive oil
- 1 medium onion, chopped
- 4 cloves garlic, peeled and chopped
- 1 28 ounce can crushed San Marzano tomatoes
- 1/4 cup torn fresh basil leaves
- Kosher salt and freshly ground black pepper
- 1 cup heavy whipping cream
- 2 cups peas, blanched
- 1/2 cup grated Parmigiano-Reggiano, plus more for serving
- Fresh basil leaves, for garnish
Delmonico Potatoes
By kimvess
INSTRUCTIONS: Preheat oven to 350º F
- 1 (32-oz) package frozen shredded hashbrown potatoes, thawed
- 1 cup milk
- 1 cup heavy cream
- 1 tsp dry mustard
- 1 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 4 cups shredded cheddar cheese
Elbow Macaroni with Crispy Breadcrumbs and Broccoli
By kimvess
Directions Bring a large pot of salted water to a boil
- Kosher salt
- 6 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/2 cup panko breadcrumbs
- Finely grated zest of 1 lemon
- 2 tablespoons chopped fresh Italian parsley
- 3 cups elbow macaroni (about 12 ounces)
- 1 head broccoli, cut into small florets (about 4 cups)
- 1 clove garlic, finely chopped
- 1/4 teaspoon red pepper flakes
- 1 cup chicken stock
- 1 cup freshly grated parmigiano-reggiano
Meatballs with Ricotta in Tomato Sauce
By kimvess
Method 1 In a large bowl, add the pork, Italian sausage, prosciutto or pancetta, bread cubes, parsley, oregano, fe...
- 10 ounces ground pork shoulder
- 10 ounces sweet Italian sausage, removed from casing
- 2 ounces prosciutto or pancetta, minced (helps to put in freezer for 15 min first, before mincing, will make it easier to cut)
- 4 cups cubed white bread, crusts removed first.
- 1/2 cup chopped fresh flat-leaf parsley
- 1 teaspoon dried oregano
- 1 teaspoon fennel seeds
- 1/2 teaspoon red pepper flakes
- 1 1/2 teaspoons Kosher salt
- 2/3 cup ricotta cheese
- 3 eggs, lightly beaten
- Olive oil
- 1 28-ounce can crushed tomatoes (high quality, either San Marzano or Muir Glen)
- 1/4 cup chiffonaded* fresh basil leaves
- 1/2 cup freshly grated Parmesan cheese
Chicken Milan Recipe
By kimvess
Cook linguine according to package directions
- 8 ounces uncooked linguine
- 1 tablespoon minced garlic
- 3 tablespoons olive oil, divided
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon pepper, divided
- 1/4 cup all-purpose flour
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 2 eggs
- 1-1/2 pounds boneless skinless chicken breasts, cut into strips
Fire-Roasted Tomato and Hot Sausage n Beef Rigatoni
By kimvess
Char the bell peppers under a hot broiler or directly over a high flame on the stovetop to blacken all over, turnin...
- 2 large red bell peppers
- 2 tablespoons EVOO, plus more for drizzling
- 3/4 pound bulk hot italian sausage
- 1/2 pound ground beef sirloin
- 1 small red onion, chopped
- 3 - 4 cloves garlic, thinly sliced
- 1 hot cherry pepper, seeded and chopped, or fresno chile pepper, thinly sliced
- Salt and black pepper
- 2 tablespoons tomato paste
- 1/2 cup spicy red wine
- 1 can (28 oz.) or 2 cans (15 oz. each) diced fire-roasted tomatoes
- 1/2 cup beef stock
- 1 pound rigatoni pasta
- Pecorino-romano cheese, for serving
- A generous handful flat-leaf parsley, chopped