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Recipes
Gumbo Ya Ya
By kimvess
In a heavy-based soup pot, heat 3 Tbs
- 3 Tbs. plus 3/4 cup vegetable oil
- 2-1/2 lb. skinless chicken thighs, preferably bone-in
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour
- 1 medium bunch celery, thinly sliced
- 4 large onions, diced
- 4 green or red bell peppers, diced
- 2 Tbs. minced garlic
- 1/2 to 1 tsp. cayenne or 5 fresh cayenne peppers, diced
- 3/4 tsp. dried oregano
- 3/4 tsp. dried basil
- 3/4 tsp. dried thyme
- 4 bay leaves
- 8 cups homemade or lower-salt chicken broth or water
- 1-1/2 lb. andouille sausage or other spicy smoked sausage, cut into 1/2-inch chunks
- 1 Tbs. filé powder
- 6 cups cooked white rice
- Chopped scallions for garnish
- Tabasco or other Louisiana-style hot sauce
Spicy Orange-Ginger Chicken
By kimvess
In small bowl, whisk together orange juice, soy sauce, ginger, garlic, 1 tablespoon oil, sriracha, vinegar, brown s...
- 1 1/4 cups orange juice (preferably fresh)
- 1/4 cup low-sodium soy sauce
- 3 tablespoons grated fresh ginger
- 2 tablespoons minced fresh garlic
- 2 tablespoons olive oil, divided
- 2 tablespoons sriracha (or more to taste)
- 1 1/2 tablespoons rice vinegar
- 2 teaspoons light brown sugar
- 2 teaspoons orange zest
- 1/4 teaspoon ground white pepper
- 1 1/4 pounds boneless, skinless chicken breasts, cut into thin strips
- 1 tablespoon cornstarch
- Brown rice, white rice or quinoa for serving
- 1/4 cup sliced green onions
Brined Grilled Chicken Breasts with Red Chile Oil
By kimvess
In a large bowl, combine 2 cups boiling water with the sugar and salt and stir to dissolve
- For the chicken:
- 2 Tbs. granulated sugar
- 2 Tbs. kosher salt
- 6 boneless, skinless chicken breast halves (preferably organic), tenders reserved for another use
- For the chile oil:
- 1 Tbs. cumin seeds
- 1 Tbs. coriander seeds
- 1 tsp. caraway seeds
- 3-4 dried New Mexico or Anaheim chiles
- 1 tsp. cayenne
- 2 medium cloves garlic, minced and mashed to a paste with a pinch of salt
- Kosher salt
- 1 cup extra-virgin olive oil
- 1/2 tsp. red wine vinegar, or to taste
Pork Chop 'n' Rice Casserole
By kimvess
1. Heat oven to 350 degrees F
- 4 loin pork chops, bone in (about 1-1/2 pounds total)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2/3 cup long-grain white rice
- 1 can (14.5 ounces) jalapeno-flavored diced tomatoes
- 2 medium sweet green peppers, halved, seeded and thinly sliced into strips
- 1 cup shredded taco-blend cheese
Steak-Joint Chicago Cheesesteaks
By kimvess
Heat 2 teaspoons vegetable oil in a cast-iron skillet over high heat until very hot
- 1 tablespoon plus 2 teaspoons vegetable oil
- 2 8-ounce bone-in rib-eye steaks, at room temperature
- Granulated garlic, to taste
- Kosher salt and freshly ground pepper
- 3/4 cup ricotta cheese
- 1/2 cup shredded white cheddar cheese (about 2 ounces)
- 1/2 cup shredded provolone cheese (about 2 ounces)
- 1 medium onion, halved and sliced
- 4 fresh crusty sub rolls, hinged
- 1 cup jarred or homemade hot giardiniera, finely chopped in a food processor (see below)
Potato Salad Bites Recipe
By kimvess
Place the potatoes in a large saucepan and cover with water
- 10 small red potatoes
- 1/4 cup chopped pimiento-stuffed olives
- 2 teaspoons minced fresh parsley
- 1 teaspoon finely chopped onion
- 1/2 cup mayonnaise
- 1-3/4 teaspoons Dijon mustard
- 1/8 teaspoon pepper
- 1/4 teaspoon salt
- Paprika
- Parsley sprigs, optional
Potato Bacon Casserole
By kimvess
PREHEAT oven to 350° F. Grease 8-inch-square baking dish
- 4 cups frozen shredded hash brown potatoes
- 1/2 cup finely chopped onion
- 8 ounces bacon or turkey bacon, cooked and crumbled
- 1 cup (4 oz.) shredded cheddar cheese
- 1 can (12 fl. oz.) Evaporated Milk
- 1 large egg, lightly beaten or 1/4 cup egg substitute
- 1 1/2 teaspoons seasoned salt
Texas Red Chili
By kimvess
1. In a large skillet, cook guajillo and ancho chiles over medium heat for 3 to 4 minutes, turning occasionally, u...
- 3 dried guajillo chiles*
- 2 dried ancho chiles*
- 2 pounds 85% lean ground beef
- 6 slices thick cut smoked bacon, cut into 1/2-inch pieces (8 ounces)
- 3 large Vidalia onions, or other sweet onions, chopped
- 2 green sweet peppers, chopped
- 2 serrano peppers, finely chopped*
- 8 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 28 ounce can diced tomatoes
- 1 cup water
- 2 teaspoons lime juice or cider vinegar
- 1/4 teaspoon salt
- Cheddar cheese wedges and sliced green onions (optional)
Moroccan Beef
By kimvess
Directions 1. Heat oven to 350 degrees F
- 1 3/4 pounds beef round, cut into 1 1/2-inch cubes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion, peeled and sliced
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground ginger
- 2 cinnamon sticks
- 1 can (14-1/2 ounces) diced tomatoes
- 1 can (14-1/2 ounces) reduced-sodium beef broth
- 1/2 pound green beans, cut into 1-inch pieces
- 2 cups shredded carrots
- 3 cups cooked whole-wheat couscous
Saucy Italian Drunken Noodles with Spicy Italian Sausage
By kimvess
Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil
- Olive oil
- 4 spicy Italian sausage links, casings removed
- 1 large onion, quartered and sliced thinly
- 1 1/2 teaspoons salt
- 1 teaspoon Italian seasoning
- 1/2 teaspoon cracked black pepper
- 1 red bell pepper, cored and thinly sliced
- 1 yellow bell pepper, cored and thinly sliced
- 1 orange bell pepper, cored and thinly sliced
- 4 cloves garlic, pressed through garlic press
- 1/2 cup white wine (I used Chardonnay)
- 1 (28 ounce) can diced tomatoes with juice
- 2 tablespoons flat-leaf parsley, chopped
- 1/4 cup fresh basil leaves, julienned, divided use
- 8 ounces Pappardelle noodles, uncooked