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Recipes
Easy All Purpose Buffalo Chicken Marinade
By kimvess
Whisk together all of the Buffalo Marinade ingredients in a medium bowl
- 2-3 chicken breasts pounded thin (approx. 1 pound)
- 3 tablespoons olive oil, divided
- Buffalo Marinade
- 1/4 cup Frank's hot WINGS Sauce for more heat OR Frank's ORIGINAL Hot Sauce for less heat
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1 teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- Buffalo Glaze
- Reserved marinade (in directions)
- 1 tablespoon honey
- 1 1/2 teaspoons lime juice
Chicken Adobo with Rice
By kimvess
Put the rice, a big pinch of salt, and 3 cups of water in a 3-quart saucepan
- 1-1/2 cups long-grain white rice
- Kosher salt
- 1 Tbs. vegetable oil
- 1-1/2 lb. boneless, skinless chicken thighs, trimmed and cut into 1-inch strips
- Freshly ground pepper
- 4 large cloves garlic, minced
- 1/2 cup distilled white vinegar
- 1/2 cup lower-sodium soy sauce
- 1 dried bay leaf
- 1 tsp. freshly cracked black peppercorns
Pasta with Pan-Roasted Vegetables
By kimvess
Cooking the vegetables on the stovetop over medium-high heat concentrates their flavor
- 5 tablespoons extra virgin olive oil
- 4 large portobello mushroom caps, halved and cut into 1/2-inch slices
- 2 red bell peppers, seeded and chopped
- 1 red onion, chopped
- 5 tablespoons balsamic vinegar
- Salt and pepper
- 2 garlic cloves, minced
- 1 pound campanelle or fusilli or penne
- 1 pint cherry tomatoes, halved
- 1 cup chopped fresh basil
No-Bake Key Lime Cheesecake Bars
By kimvess
Make the crust: Line a 9-by-13-inch baking dish with foil, leaving an overhang
- 1 stick unsalted butter, cut into pieces
- 2 ounces semisweet chocolate, chopped
- 1 9-ounce package chocolate wafer cookies
- 2 tablespoons sugar
- 1/2 cup fresh Key lime juice (from about 10 Key limes) or bottled Key lime juice
- 2 teaspoons unflavored gelatin powder (from one 1/4-ounce packet)
- 1/4 cup sugar
- 2 8-ounce packages cream cheese, at room temperature
- 1 14-ounce can sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 2 ounces semisweet chocolate, chopped
John Legend's Macaroni and Cheese
By kimvess
Preheat oven to 375 degrees
- 2 (8-ounce) packages extra-sharp cheddar cheese, grated
- 1 (8-ounce) package Monterey Jack cheese, grated
- 4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
- 3 cups elbow macaroni
- 2 (12-ounce) cans evaporated milk
- 1/3 cup skim milk
- 2 large eggs
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- Paprika, for sprinkling
- Coarse salt and freshly ground pepper
House Of Blues Cajun Meatloaf
By kimvess
Heat oven to 325 degrees. Line a loaf pan with parchment paper
- to make gravy:
- 4 4 4 oz. unsalted butter
- 1 1/2 1 1/2 1/2 oz. sliced green onions
- 1/2 1/2 1/2 cup chopped yellow onion
- 2/3 2/3 2/3 cup chopped celery
- 2/3 2/3 2/3 cup chopped bell peppers
- 1 1 1 tablespoon minced garlic
- 3/4 3/4 3/4 cup heavy cream
- 3/4 3/4 3/4 cup ketchup
- 2 1/4 2 1/4 1/4 lbs. ground beef
- 12 12 12 ounces ground pork
- 4 4 4 eggs
- 1 1/2 1 1/2 1/2 cups fresh bread crumbs
- 1 1 1 T. hot sauce
- 1 1/2 1 1/2 1/2 tablespoons Worcestershire sauce
- 1 1/2 1 1/2 1/2 teaspoon salt
- 1 1/2 1 1/2 1/2 teaspoon cayenne
- 1 1/2 1 1/2 1/2 teaspoon black pepper
- 1 1/2 1/2 pounds mushrooms
- 10 10 10 ounces diced Spanish onions
- 10 10 10 ounces diced bell peppers
- 10 10 1/4 ounces diced celery in 1/4 cup hot vegetable oil
- until soft and mushrooms have released their liquid.
Bacon, Lettuce and Tomato Dip
By kimvess
Mix sour cream and mayonnaise in small bowl until blended
- 1 cup sour cream with chives and onions
- 1/4 cup mayonnaise or salad dressing
- 1/2 cup crumbled cooked bacon (about 8 slices)
- 1 1/2 cups shredded romaine lettuce
- 1/2 cup chopped roma (plum) tomatoes
- 1 tablespoon chopped fresh chives
- 32 slices (1/4-inch-thick) baguette-style French bread (from 10-ounce loaf)
Taco Stuffed Shells
By kimvess
1 Crumble beef into large skillet
- 1 pkg. (12 oz.) jumbo pasta shells, cooked and drained
- 1 lb. ground beef
- 1 pkg. (1.25 oz.) taco seasoning mix
- 1-3/4 cups salsa, divided
- 2 cups (8 oz.) Sargento® Fine Cut Shredded 4 Cheese Mexican, divided
Butter Roasted Chicken with Roasted Vegetables
By kimvess
For the chicken: Heat the oven to 400 degrees F
- Butter roasted chicken
- 1 chicken, about 3 pounds/1.2 kg
- Sprig fresh rosemary
- Sprig fresh thyme
- Few sprigs fresh tarragon
- Salt and freshly ground black pepper
- 1/4 cup/60 g butter
- Roasted vegetables
- 6 small potatoes, peeled and cut into grins
- 4 carrots, cut in half, then halved lengthwise
- 3 leeks, washed, trimmed and cut into logs
- 2 handfuls cherry tomatoes
- 3 tablespoons olive oil
- Coarse sea salt and freshly ground black pepper
- 2 tablespoons butter
- 2 bay leaves
- Branch fresh rosemary, cut in 3
Scalloped Carrots
By kimvess
1. Preheat oven to 350 degrees
- 1/4 cup butter
- 2 pounds carrots, peeled and sliced
- 1 onion, chopped
- 1 (10 3/4-ounce) can cream of celery soup
- 8 ounces sharp Cheddar cheese, grated
- 2/3 cup sour cream
- 1/3 cup milk
- 1 sleeve round buttery crackers, crushed
- 1 tablespoon butter, melted