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Recipes
Breakfast Strudel
By kimvess
Thaw pastry according to package directions, about 30 minutes
- 2 sheets store-bought puff pastry dough (one 1.1 lb. box)
- 2 Tbsp. unsalted butter
- 1 cup frozen cubed hash-brown potatoes
- 1 cup seeded, diced red or green bell peppers
- 1 ⁄2 cup diced onion
- 1 cup diced, smoked ham
- 12 eggs, divided
- 2 Tbsp. minced fresh chives
- 4 oz. cream cheese, softened
- 2 Tbsp. orange juice
- 1 Tbsp. water
- 2 Tbsp. shredded Parmesan cheese
Mexican Chorizo Noodle Bowl
By kimvess
Chorizo is a fresh sausage that can be mild or spicy-hot
- 1 pound uncooked chorizo or hot Italian sausage
- 2 cloves garlic, minced
- 3 14 ounce can chicken broth or vegetable broth
- 2 cups bottled salsa
- 1 - 2 canned chipotle peppers in adobo sauce, drained and finely chopped
- 1 teaspoon dried oregano, crushed
- 1 teaspoon ground cumin
- 10 ounces dried vermicelli or angel hair pasta
- 1 cup chopped zucchini (1 small)
- 2/3 cup shredded mozzarella or asadero cheese
- 1/4 cup snipped fresh cilantro or Italian (flat-leaf) parsley
- Fresh cilantro sprigs (optional)
Garlic Chicken Pasta - w/ Broccoli and Prosciutto
By kimvess
Instructions In a large pan, cook prosciutto over medium-high heat, stirring occasionally, until crispy and brown...
- 4 oz. (115g) prosciutto, cut into pieces
- 1 lb. (450g) chicken breasts, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 10 garlic cloves, unpeeled, soaked in water to soften the skin
- 1/2 cup white wine
- 1 bay leaf
- 1 teaspoon Worcester sauce
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cups uncooked penne pasta
- 2 cup broccoli florets
- 1 teaspoon cornstarch mixed 1 teaspoon water
Napa Valley Chicken
By kimvess
Instructions Heat 2 tablespoons oil in a pot and saute the onion until soft and translucent
- 5 tablespoons oil divided
- 1 large sweet onion minced
- 4 cloves garlic minced
- 1 1/2 cups chicken broth
- 1 15 ounce can crushed tomatoes
- 1/2 cup white wine*
- 1/4 cup brown sugar
- 3/4 teaspoon salt
- 8 4 ounce boneless-skinless chicken breasts
- 1/3 cup flour
- Salt and pepper to taste
Skillet-Roasted Chicken
By kimvess
Preheat oven to 425° with rack in lowest position
- FOR THE CHICKEN, HEAT:
- 2 Tbsp. unsalted butter2 Tbsp.
- 1 whole chicken, trimmed, backbone removed, seasoned with salt and black pepper (3–4 lb.)
- Lemon slices
- FOR THE OIL, WHISK:
- 1 ⁄4 cup fresh lemon juice1⁄4 cup
- 1 ⁄4 cup extra-virgin olive oil1⁄4 cup
- 2 Tbsp. minced fresh chives2 Tbsp.
- 2 Tbsp. minced fresh mint2 Tbsp.
- 1 Tbsp. minced garlic1 Tbsp.
- 1 ⁄2 tsp. each kosher salt and black pepper1⁄2 tsp.
Bacon and Brussels Sprout Hash
By kimvess
Set a large saute pan over medium heat and add a 2 count of olive oil
- Extra-virgin olive oil
- 4 slices thick-cut bacon
- 4 sprigs fresh thyme
- 2 pints Brussels sprouts, cut in 1/2
- 1 pound fingerling potatoes, split down the middle
- 1/2 pound red pearl onions, peeled
- Kosher salt and freshly ground black pepper
- 1/2 cup low-sodium chicken broth
- 2 tablespoons balsamic vinegar
- 1/4 bunch flat-leaf parsley, leaves roughly chopped
Ricotta and Sage Fried Meatballs
By kimvess
Recipes & Menus | recipes Ricotta and Sage Fried Meatballs These little show-stoppers will incite a fried food fr...
- 1/3 cup whole-milk ricotta
- 2 tablespoons vegetable oil plus more for frying
- 3 garlic cloves, minced
- 2 teaspoons fennel seeds, toasted, lightly crushed
- 1 1/4 teaspoons dried sage
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 ounces ground pork
- 24 fresh sage leaves
- 3/4 cup all-purpose flour
- 1 large egg, beaten to blend
- 2 cups panko (Japanese breadcrumbs)
- Marinara sauce, warmed (optional)
Swiss Steak Casserole
By kimvess
1. Heat oven to 350 degrees F
- 3 tablespoons Gold Medal® all-purpose flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 1 pound boneless beef round steak, cut into 3/4-inch cubes
- 2 tablespoons vegetable oil
- 2 cups sliced mushrooms
- 1 cup frozen pearl onions
- 1 clove garlic, finely chopped
- 4 cups sliced carrots (8 medium)
- 1 can stewed tomatoes, undrained (14.5 ounces)
Spicy Mushroom Rice
By kimvess
Instructions Start by melting the butter in a large skillet over medium-high heat
- 4 c. of cooked white rice
- 10 oz. white or button mushrooms
- 2 T. butter
- 1 shallot, sliced
- 1 jalapeno, diced
- 1/4 c. marsala wine
- 1 T. soy sauce
- 1 t. salt
- 1/4 t. fresh ground black pepper
Pan-Roasted Chicken Breasts with Onion and Ale Sauce
By kimvess
1. Dissolve salt in 2 quarts cold tap water in large container or bowl; submerge chicken in brine and refrigerate ...
- Chicken
- 1 cup kosher salt (or 1/2 cup table salt)
- 2 whole bone-in, skin-on chicken breasts about 1 1/2 pounds each
- Ground black pepper
- 1 teaspoon vegetable oil
- Onion and Ale Sauce
- 1/2 medium onion, sliced very thin
- 3/4 cup low-sodium chicken broth
- 1/2 cup brown ale
- 1 sprig fresh thyme
- 1 bay leaf
- 1 teaspoon brown sugar
- 3 tablespoons unsalted butter, cut into 3 pieces
- 1/2 teaspoon cider vinegar
- Salt and ground black pepper