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Recipes
Maple Lager Chicken Ridge
By kimvess
Preheat the oven to 400. Whisk together the beer and maple syrup in a 2-quart casserole dish
- 1 12-ounce bottle lager-style beer
- 1/3 cup maple syrup
- 1 large onion, sliced
- 8 cloves garlic, smashed
- 4 sprigs fresh rosemary
- Kosher salt and freshly ground pepper
- 4 skin-on, bone-in chicken breasts (about 6 ounces each)
- 1/4 cup extra-virgin olive oil
- 1 tablespoon all-purpose flour
- 1 tablespoon unsalted butter
Buffalo Chicken Strips with Blue Cheese Dip
By kimvess
Marinate the chicken: In a large bowl, combine the bourbon, soy sauce, and lemon juice
- For the chicken:
- 1/4 cup bourbon
- 1/4 cup soy sauce
- 1/4 cup fresh lemon juice
- 2 lb. boneless, skinless chicken thighs
- For the dip:
- 1/4 lb. Maytag Blue, crumbled
- 1/2 cup mayonnaise (homemade or prepared)
- 1/4 cup sour cream
- 2 Tbs. cider vinegar
- 1/2 cup thinly sliced scallions
- 1 Tbs. finely chopped fresh flat-leaf parsley
- 1 Tbs. finely chopped fresh dill
- 1/2 tsp. coarse salt
- 1/4 tsp. freshly ground black pepper
- Pinch cayenne
- For the sauce:
- 1/4 cup Crystal Hot Sauce (or another brand of cayenne hot sauce such as Frank’s or Durkee, but not a fiery sauce like Tabasco)
- 4 Tbs. melted unsalted butter
- 3/4 tsp. coarse salt
- 1 Tbs. cornstarch mixed with 1/4 cup water
- For finishing the dish:
- 1 About 1 qt. vegetable oil for frying
- 1/2 tsp. freshly ground black pepper
- 3 cups unbleached all-purpose flour
- 2 colored bell peppers (orange, red, or yellow), cored, seeded, and cut into 1/2-inch wide strips
- 1 seedless cucumber, unpeeled, cut into spears
- 1 celery heart, washed and drained, cut into sticks
The B and B "Bash Burger"
By kimvess
Preheat a gas grill to high heat or heat a large skillet over high heat
- Bacon Jam:
- Six 6-ounce burger patties
- Kosher salt and cracked black pepper
- 6 teaspoons Dijon mustard
- 6 slices American cheese
- 6 soft brioche buns, split and toasted
- 1 cup Special Sauce, recipe follows
- 1 cup Bacon Jam, recipe follows
- 2 whole kosher dill pickles, thinly sliced
- 12 strips thick-sliced bacon, cut into 1/4-inch lardons
- 1 tablespoon canola oil
- 4 Spanish onions, cut into 1/2-inch dice
- 1 tablespoon white wine vinegar
- 1 sprig fresh thyme
- Kosher salt and cracked black pepper
- Special Sauce:
- 1 cup mayonnaise
- 3/4 cup ketchup
- 1 tablespoon sherry vinegar
- 1/2 tablespoon Sriracha
- 1 clove garlic
- Kosher salt and ground white pepper
Jerk Chicken & Rice
By kimvess
1. Heat oven to 450 degree F
- 1 cup long-grain, parboiled rice
- 2 cups reduced-sodium chicken broth
- 4 teaspoons jerk seasoning
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 1/2 pounds boneless, skinless chicken breasts
Chipotle-Marinated Pork Tenderloin
By kimvess
Combine chipotle and sauce, garlic, orange juice, lime juice, vinegar, oregano, cumin, salt and pepper in a blender...
- 1 canned chipotle chile in adobo plus 1 teaspoon adobo sauce, (see Ingredient Note)
- 1 clove garlic, minced
- 1/2 cup orange juice
- 3 tablespoons lime juice
- 1 tablespoon red-wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 8 ounces pork tenderloin, (see Kitchen Tip), trimmed of fat
Baked Chicken with Vidalia Onion Sauce
By kimvess
Preheat an oven to 425°F
- 2 Tbs. extra-virgin olive oil, plus more for roasting pan
- 4 bone-in, skin-on chicken breast halves, each about 3/4 lb.
- 2 1/2 tsp. kosher salt, plus more, to taste
- 1 tsp. freshly ground pepper, plus more, to taste
- 1 Tbs. minced fresh rosemary, plus sprigs for garnish
- 2 large Vidalia onions, about 1 1/2 lb. total, quartered
- 1/4 cup dry sherry
- 3/4 cup low-sodium chicken broth or stock
Rice Pilaf
By kimvess
In a 7-qt. dutch oven, heat the EVOO over medium-high heat
- 3 tablespoons EVOO
- 3 onions, cut into 1/2-inch pieces (about 4 1/2 cups)
- Salt and pepper
- 3 1/4 cups long-grain rice
- 2 1/4 cups chicken broth
- 4 bay leaves
- 16 ounces frozen peas
Chicken Enchiladas with Roasted Tomatillo Chile Salsa
By kimvess
Preheat oven to 400 degrees F
- 1 pound tomatillos, husked
- 1 white onion, peeled, sliced, quartered or whole
- 4 garlic cloves
- 2 jalapenos
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 cup chopped cilantro leaves
- 1/2 lime, juiced
- Extra-virgin olive oil
- 1/2 medium onion, diced
- 3 garlic cloves, chopped
- 1 1/2 teaspoon ground cumin
- 1/4 cup all-purpose flour
- 2 cups chicken stock, storebought
- Chopped cilantro leaves
- 1 deli roasted chicken (about 3 pounds), boned, meat shredded
- Salt
- Freshly ground black pepper
- 10 large flour tortillas
- 1/2 pound Monterey Jack cheese, shredded
- 2 cups sour cream
- Chopped tomatoes and cilantro leaves, for garnish
- Spicy Black Beans, recipe follows
- Yellow Rice, recipe follows
- Guacamole, optional
- 2 cups (about 1 pound) dried black beans, picked over, soaked overnight
- 3 tablespoons extra-virgin olive oil
- 1/2 medium onion, diced
- 1 jalapeno pepper, chopped
- 2 cloves garlic, chopped
- 1 bay leaf
- Kosher salt
- freshly ground black pepper
- 2 cups long-grain rice
- 4 cups water
- 2 cloves garlic, smashed
- 1 tablespoon turmeric
- 1 teaspoon kosher salt
- 1 bay leaf
Loaded Potato Casserole
By kimvess
Instructions Preheat oven to 375 degrees
- 6 russet potatoes, sliced into 1/4" slices
- salt and pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey cheese
- 8 slices bacon, cooked and crumbled
- 2 cups milk
- 2 large eggs
- fresh or dried parsley, to garnish (optional)
Arancini (Rice Balls) with Marinara Sauce
By kimvess
Place a large heavy-bottomed pot over medium heat and add enough vegetable oil to rise 4 inches in the pot
- 2 cups cooked white rice, cooled (See Kelly's Notes)
- 1/2 cup grated Parmesan
- 3 eggs
- 8 small cubes fresh mozzarella
- 1 cup Italian-style breadcrumbs
- Oil, for frying
- 1 cup store-bought or homemade marinara sauce