Kimvess' profile page
Recipes
Skirt Steak Tacos with Spicy Sour Cream
By kimvess
Prepare a medium-hot charcoal or gas grill fire
- 1/2 cup sour cream
- 1/4 tsp. ground chipotle chile
- Kosher salt
- 1 Tbs. extra-virgin olive oil
- 1 tsp. ground cumin
- Freshly ground pepper
- 1 lb. skirt steak (3/4 inch thick)
- Eight 6-inch flour or corn tortillas
- 1/4 small head iceberg lettuce, shredded (2 cups)
- 2 medium ripe tomatoes (8 oz. each), cored and chopped (2 cups)
- 1 medium ripe avocado, pitted, peeled, and sliced 1/4 inch thick
- 1/3 cup chopped red onion
Soft Chicken Tacos with the Works
By kimvess
Mash the avocados with the lime juice in a medium bowl
- 2 large ripe avocados, pitted
- 2 limes, 1 juiced and 1 cut into wedges
- 1-1/2 tsp. kosher salt; more as needed
- 1/4 tsp. freshly ground black pepper; more as needed
- 2 Tbs. extra-virgin olive oil
- 1 small yellow onion, finely diced
- 1 tsp. chili powder
- Scant 1/8 tsp. ground cinnamon
- 1 14-1/2oz. can petite-diced tomatoes, drained
- 1 medium chipotle chile, finely diced, plus 1 to 2 Tbs. adobo sauce (from a can of chipotles en adobo)
- 2-1/2 to 3 cups leftover roast chicken, shredded or cut into thin strips
- 12 small corn tortillas, warmed
- 6 oz. queso fresco or feta, crumbled (1-1/3 cups)
- 3 cups thinly sliced red cabbage (about 6 oz.)
- 2/3 cup fresh cilantro leaves, washed and patted dry
Bacon Bourbon BBS Chicken Kebabs
By kimvess
Directions Light the grill and heat to medium-high In a small bowl, combine the BBQ sauce and bourbon
- 16 oz barbecue sauce
- 1/4 cup bourbon
- 2 lbs boneless skinless chicken thighs, cut into 1" pieces
- 2 teaspoons kosher salt
- 1 teaspoon ground white pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons paprika
- 3 tablespoons packed dark brown sugar
- 1 tablespoon smoked paprika
- 6 slices raw bacon, cut into small pieces
Flank Steak with Vegetable Skewers - Recipe.com
By kimvess
A simple herb and garlic spice rub recipe enhances the flavor of this grilled flank steak
- Spice Rub
- 2 lb. beef flank steak, cut into 1-1/2-inch pieces
- 8 button mushrooms
- 8 cherry tomatoes
- 1 small zucchini, cut into 3/4-inch pieces
- 1 small onion, cut into wedges
- 1 small red sweet pepper, cut into 1-inch pieces
- 2 Tbsp. olive oil
- Salt and ground black pepper
- BBQ Sauce
German Potato Salad Recipe
By kimvess
In a large skillet, fry bacon until crisp; remove and set aside
- 5 bacon strips
- 3/4 cup chopped onion
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/3 cups water
- 2/3 cup cider vinegar
- 1/4 cup sugar
- 6 cups sliced cooked peeled potatoes
Beef Chow Fun (Beef & Noodle Stir Fry)
By kimvess
Cook noodles according to package directions
- 7 ounces uncooked wide rice noodles
- 2 tablespoons vegetable oil (or any high heat oil)
- 8 ounces flank steak, cut into bite-sized pieces
- 1 white onion, peeled and sliced
- 4 ounces mung bean sprouts
- 4 green onions (scallions), sliced into 2-inch pieces
- 1 teaspoon sesame oil
- salt and white pepper, to taste
- Marinade
- 3 garlic cloves, finely minced
- 2 tablespoons dark soy sauce
- 2 tablespoons (regular) soy sauce*
- 1 tablespoon rice vinegar
- 2 teaspoons grated peeled fresh ginger ( or 1/2 teaspoon dry ginger)
- 1 teaspoon Sriracha (or more/less to taste)
- 1 teaspoon cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
The Best Mac and Cheese (with tortellini and 2 secret ingredients)
By kimvess
Cook the dry pasta until al dente (usually 2 minutes less than instructed on the packet)
- For the Sauce:
- 1 1/2 cups of dry pasta of your choice
- 1 ( 9 oz/250 g ) package of fresh tortellini or ravioli (small ish one are better)
- 1 1/2 tbsp butter
- 1 clove of garlic, minced
- 3 tbsp all purpose flour
- 2 cups of milk (I used 1%)
- 5 oz of grated Cheddar cheese (mature is best because it gives more flavour. I used a mixture of Gruyère and Cheddar)
- 1/2 cup buttermilk (or 1/2 cup more milk + 2 tbsp of buttermilk powder)
- 1/4 cup cream cheese
- salt + pepper
- For the herby-breadcrumb topping:
- 2 tsp butter
- 1/3 cup fine breadcrumbs
- ~1 tsp fresh thyme leaves
- salt + pepper
- ~1 oz Parmesan or Cheddar cheese, grated
Summer Pasta Broccoli Salad
By kimvess
1. Cook pasta according to package directions; drain
- 1 box Dreamfields Rotini
- 1 cup mayonnaise (light or regular)
- 1/4 cup red wine vinegar
- 1/4 cup sugar
- 3 cups chopped, raw broccoli (about 1-inch pieces)
- 1 cup shredded Cheddar cheese
- 1/2 cup roasted, unsalted sunflower seeds
- 1/2 cup crumbled, cooked bacon
- 1/4 cup diced red onion or sliced green onion
Kung Pao Chicken
By kimvess
Whisk the chicken broth, soy sauce, balsamic vinegar, 1 Tbs
- 3/4 cup low-salt chicken broth
- 2 Tbs. soy sauce
- 1 Tbs. balsamic vinegar
- 1/4 cup plus 1 Tbs. cornstarch
- 2 tsp. toasted sesame oil
- 1-1/2 tsp. granulated sugar
- 1-1/2 lb. boneless, skinless chicken breasts, cut into 1-1/2-inch pieces
- Kosher salt and freshly ground black pepper
- 1/4 cup canola oil
- 3 small hot red dried chiles, such as Thai chiles or chiles de arbol, split lengthwise (reserve the seeds)
- 2 Tbs. minced fresh ginger
- 6 scallions, thinly sliced, whites and greens kept separate
- 1 medium red bell pepper, seeded and cut into 1-inch pieces
- 2 inner ribs celery, cut crosswise 1/2 inch thick
- 1/4 cup dry sherry
- 1/4 cup coarsely chopped salted peanuts
Brunch Potato Casserole
By kimvess
Preheat oven to 350 degrees F (175 degrees C)
- 4 pounds new potatoes, skinned, cut into 1-inch cubes
- 1 pound processed cheese food, cubed
- 2 cups mayonnaise
- 1 onion, finely chopped
- 1 pound bacon, cooked crisp and chopped