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Recipes
Snappy Smothered Chicken
By kimvess
Carla Fitzgerald Williams, Rotisserie Chickens to the Rescue, Southern Living OCTOBER 2007
- 1 (8-oz.) package wide egg noodles
- 1 teaspoon paprika
- 1 teaspoon dried thyme leaves, crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons butter
- 1 large onion, chopped
- 1 (16-oz.) package mushrooms, sliced
- 2 teaspoons jarred minced garlic
- 1 (10 3/4-oz.) can cream of mushroom soup
- 1 cup milk
- 1/3 cup dry white wine (optional)
- 1 rotisserie chicken, cut into serving pieces
- 2 tablespoons chopped fresh parsley
Sweet Garlic Chicken
By kimvess
Preheat oven to 450˚ F. Place chicken breasts in baking dish
- 2 Chicken Breasts
- 1/2 tsp each Salt & Pepper
- 2 TBSP Olive Oil + more for drizzling
- 3 Cloves Garlic, minced
- 2 TBSP Brown Sugar
Chicken Tinga Tacos
By kimvess
Heat 3 tablespoons of the olive oil in a large nonstick skillet
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 1/2 pounds trimmed, skinless, bone-in chicken thighs
- Salt and freshly ground black pepper
- 1 large onion, thinly sliced
- 3 large garlic cloves, minced
- One 28-ounce can diced tomatoes
- 2 canned chipotles in adobo, coarsely chopped
- 1 cup chicken broth
- 24 corn tortillas
- 2 ounces Cotija cheese, crumbled
- Sliced scallions and chopped cilantro, for garnish
Vegetable Lo Mein
By kimvess
Directions: In a small bowl, with a wire whisk, mix the sauce ingredient and set aside
- 1 lb Chinese egg noodles, or whole wheat spaghetti
- 2 tbsp olive oil
- 1 organic red pepper, chopped
- 1 organic yellow pepper, chopped
- 1 organic green pepper, chopped
- 1 large onion, chopped
- 2 tbsp fresh ginger, chopped
- 2-3 green onions, chopped
- 1 cup fresh Thai Basil, optional
Potatoes Lyonnaise
By kimvess
1. Heat 1 tablespoon butter in 12-inch heavy nonstick skillet over medium-high heat
- Toss the potatoes halfway through the microwave session to prevent uneven cooking. If using a lightweight skillet, you will need to stir the potatoes more frequently to prevent burning.
- Ingredients
- 3 tablespoons unsalted butter
- 1 large onion (about 14 ounces), halved pole to pole and sliced 1/4 inch thick (about 3 cups)
- 3/4 teaspoon kosher salt (or 1/2 teaspoon table salt)
- 2 tablespoons water
- 1 1/2 pounds medium Yukon Gold potatoes, peeled and sliced crosswise into 1/4-inch rounds
- 1/4 teaspoon ground black pepper
- 1 tablespoon minced fresh parsley leaves
Irish Immigrant Stew
By kimvess
In a medium bowl, sprinkle the beef cubes with a little salt and pepper
- 4 to 6 servings
- 2 pounds beef roast, boneless short ribs or stewing meat, cut into 1-inch cubes
- salt and pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 large yellow onion, chopped
- 3 cloves toes, minced
- 1 bottled beer, like the clean and crisp Harp Lager or the somewhat hoppy Murphy's Irish Red
- 4 cups rich beef stock
- 1 tablespoon Worcestershire
- 1 large bay leaf
- pinch of cayenne
- good pinch of thyme
- 4 whole carrots, roughly sliced bite size
- 1 pound red potatoes, unpeeled and chopped bite size
- 1/2 teaspoon sugar
- 1 tablespoon chopped fresh parsley
Gouda Mashed Potato Casserole
By kimvess
I made this for New Years Day Dinner
- 3 1/2 lbs russet potatoes, peeled & cubed
- 1 cup whole milk
- 1/2 cup sour cream
- 6 tablespoons unsalted butter
- 6 slices bacon, thick sliced, diced
- salt
- 2 cups gouda cheese, shredded, diveded
- 1/4 cup chopped fresh chives
World’s Best Chicken
By kimvess
Preheat oven to 425 F. Place chicken breasts into 9×13 greased baking dish
- 4 boneless, skinless chicken breasts
- 1/2 cup Dijon mustard
- 1/4 cup maple syrup
- 1 tbsp. red wine or apple cider vinegar
- salt and pepper
- fresh rosemary, finely chopped
Wine-Marinated Grilled Chicken Breasts
By kimvess
Remove skin from the chicken, if you like
- 4 -6 medium chicken breast halves (2 to 3 pounds total)
- 1 1/2 cups dry white wine
- 1/2 cup olive oil
- 1 tablespoon dried Italian seasoning, crushed
- 2 teaspoons minced fresh garlic
Adobo Marinated Pork Chops
By kimvess
Make the adobo 1. Toast the chiles in a dry skillet over medium heat
- 5 dried chipotle chiles
- 4 dried ancho chiles
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon ground allspice
- 1 1/4-inch piece cinnamon stick
- 1 teaspoon dried oregano
- 5 garlic cloves, roughly chopped
- 2 shallots, roughly chopped
- 1 1/2 teaspoons salt, or to taste
- 2 teaspoons soft dark brown sugar, or to taste (optional)
- 1 to 2 tablespoons red wine vinegar
- 5 tablespoons sherry vinegar
- 4 to 6 bone-in, thin pork chops, or bone-in, skin-on chicken pieces (thighs, wings, breasts, or drumsticks)
- 1 lime, cut into wedges