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Recipes
Grilled Buffalo Chicken
By kimvess
Combine hot sauce, melted butter, Worcestershire sauce, and onion powder in a bowl
- 3/4 cup hot sauce (such as Crystal)
- 1/4 cup butter, melted
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon onion powder
- 4 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 1/4 teaspoon salt
- Light ranch dressing (optional)
Sear Roasted Chicken Breasts with Shallot Herb Pan Sauce
By kimvess
Chicken breasts with a quick pan sauce
- 4 chicken breasts, bone in and skin on
- 2 1/2 teaspoons kosher salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon canola oil
- 1 small shallot, minced fine
- 1 cup chicken stock (preferably homemade) or water
- 2-3 thyme sprigs
- 1 rosemary sprig
- Zest and juice of 1/2 of a lemon
- 1/2 tbsp butter
- Salt and pepper to taste
Four-Chile Chili
By kimvess
Heat the olive oil in a enameled cast-iron casserole
- 2 tablespoons olive oil
- 3 1/2 pounds ground sirloin or chuck
- Salt and freshly ground black pepper
- 1 large Spanish onion (1 1/2 pounds), coarsely chopped
- 8 large garlic cloves, minced
- 3 large jalapeño chiles, seeded and minced
- 3 tablespoons ancho chile powder
- 2 1/2 tablespoons sweet paprika
- 1/4 cup tomato paste
- Two 28-ounce cans peeled Italian tomatoes, coarsely chopped and juices reserved
- 3 cups chicken or beef stock or canned low-sodium broth
- Two 19-ounce cans kidney beans, drained and rinsed
- 2 chipotle chiles in adobo sauce, seeded and minced
- 1 tablespoon dried oregano
- Pinch of cinnamon
- Coarsely chopped cilantro, for serving
- Sour cream, for serving
Grill-Baked Potatoes with Chive Butter
By kimvess
In a medium bowl, combine the butter, 3/4 cup of chives, 1/2 cup of sour cream and the salt and pepper; mix until...
- 1 stick unsalted butter, softened
- 3/4 cup finely chopped chives, plus more for garnish
- 1/2 cup sour cream, plus more for serving
- 1 1/2 teaspoons kosher salt
- 1 teaspoons freshly ground pepper
- Four 10-ounce baking potatoes
Noodle Salad
By kimvess
Directions In a small bowl, combine the soy sauce, vinegar, lemon juice, sugar, and oil
- 5 tablespoons low-sodium soy sauce
- 4 tablespoons seasoned rice (sushi) vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- 8 ounces soba (buckwheat) noodles, whole wheat spaghetti, or fettuccine
- 4 scallions, thinly sliced
- 1/2 English cucumber, peeled, seeded, and thinly sliced, about 1 cup (or 2 regular cucumbers)
- 2 cups broccoli-heart (or cabbage) coleslaw mix
Restaurant-Style Garlic Mashed Potatoes
By kimvess
Place potatoes in a large pot or dutch oven
- 1 1/2 pounds red potatoes (about 8 small), quartered, skin left on
- 1 1/2 teaspoons kosher salt, divided
- 1/4 teaspoon fresh ground black pepper
- 1 teaspoon garlic powder
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter, cut into pieces
Roasted Maple-Glazed Pork Tenderloin
By kimvess
1.Preheat the oven to 375 degrees F
- 1/2 cup pure maple syrup (not imitation or pancake syrup), divided (meaning you'll use half at first and save half for later in the recipe)
- 1/4 cup molasses, light or mild
- 1 tablespoon red wine vinegar
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground ginger
- 1/4 cup cornstarch
- 2 tablespoons sugar
- 1 tablespoon table salt
- 2 teaspoons ground black pepper
- 2 pork tenderloins (1 1/4 to 1 1/2 pounds each)
- 2 tablespoons vegetable, canola or coconut oil
Braised Beef Short Ribs
By kimvess
Note: Make sure that the ribs are at least 4 inches long and 1 inch thick
- 3 1/2 pounds boneless short ribs, trimmed of excess fat
- Kosher salt and ground black pepper
- 2 tablespoons vegetable oil
- 2 large onions, peeled and sliced thin from pole to pole (about 4 cups)
- 1 tablespoon tomato paste
- 6 medium garlic cloves, peeled
- 2 cups red wine (see note)
- 1 cup beef broth
- 4 large carrots, peeled and cut crosswise into 2-inch pieces
- 4 sprigs fresh thyme
- 1 bay leaf
- 1/4 cup cold water
- 1/2 teaspoon unflavored powdered gelatin
Creamy Tomato Fettuccine
By kimvess
DIRECTIONS In a large pan heat olive oil over medium heat
- 1 finely diced Onion
- 1 tsp minced Garlic
- 1 tbsp Olive Oil
- 1 jar (24 oz) Marinara Sauce
- 1/4 tsp Creushed Red Pepper
- 1 tsp Oregano
- 1 tsp Basil
- 1 cup Heavy Cream
- 1/4 cup shredded Parmesan
- 1 lb cooked Fettuccine Noodles
Chicken Dijonnaise
By kimvess
1. Place each chicken breast half between two pieces of plastic wrap
- 4 skinless, boneless chicken breast halves (about 1-1/4 to 1-1/2 pounds total)
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground black pepper
- 2 tablespoons butter
- 2 tablespoons chopped green onion (1)
- 1/3 cup whipping cream
- 3 tablespoons dry white wine or chicken broth
- 3 tablespoons Dijon-style mustard
- Fresh thyme (optional)