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Recipes
Sauteed Chicken with Balsamic Vinegar
By kimvess
1. Preheat oven to 375 degrees F
- 4 4 - 5 ounces skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup whole wheat flour
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 1/2 cup dry white wine or reduced-sodium chicken broth
- 4 sprigs fresh thyme
- 1 1/4 cups reduced-sodium chicken broth
- 1/4 cup balsamic vinegar
- Fresh thyme sprigs (optional)
Golden Corral Bourbon Street Chicken Secret Recipe
By kimvess
Mix all the marinade ingredients and pour over chicken pieces in a bowl
- 1 Pound Chicken Leg or Thigh Meat, pulled apart or cut in bite size chunks
- 4 ounces Soy Sauce
- 1/2 cup Brown Sugar
- 1/2 teaspoon Garlic Powder
- 1 teaspoon powdered Ginger
- 2 tablespoons dried minced Onion
- 1/2 cup Jim Beam Bourbon Whiskey (that’s KENTUCKY Bourbon!)
- 2 tablespoons White Wine
Vietnamese-Style Beef with Garlic, Black Pepper, and Lime
By kimvess
In a small bowl, combine the soy sauce, lime juice, sugar, and fish sauce; stir until the sugar dissolves
- 2 Tbs. soy sauce
- 2 Tbs. fresh lime juice
- 1 1/2 Tbs. light brown sugar
- 1 Tbs. fish sauce
- 5 cloves garlic, minced
- 3 Tbs. peanut or canola oil
- Kosher salt and freshly ground black pepper
- 1 1/2 lb. beef tri-tip steak or tenderloin,cut into 3/4-inch pieces
- 1 medium yellow onion, sliced into 1/4-inch-thick wedges
- 3 Tbs. chopped salted peanuts, preferably toasted
- 2 scallions, both green and white parts, thinly sliced 5 cloves garlic, minced
Ricotta and Roasted Red Pepper Pasta
By kimvess
1. Cook pasta according to package directions
- 12 ounces dried bow tie pasta
- 1/4 cup butter
- 1/2 cup ricotta cheese
- 1/4 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 3/4 cup coarsely chopped fresh basil
- 1 7-ounce jar roasted red sweet peppers, drained and chopped (2/3 cup)
Island Glazed Pork Tenderloin
By kimvess
1.Preheat oven to 350 degrees
- 1 1/2-2 pounds pork tenderloin (two small or one medium-large tenderloin)
- 2 tablespoons olive oil
- rub
- 2 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon pepper
- glaze
- 3/4 cup brown sugar
- 2 tablespoons minced garlic
- 1 tablespoon sriracha sauce (Asian hot chili sauce- found in the Asian section of most grocery stores) OR other hot sauce (I definitely recommend the sriracha sauce though!)
Classic Chicken Salad
By kimvess
Serve this classic chicken salad over lettuce or as a sandwich
- 1 3/4 pounds boneless, skinless chicken breasts, trimmed
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 2 celery ribs, chopped fine
- 3/4 cup mayonnaise
- 2 scallions, minced
- 2 tablespoons lemon juice
- 2 tablespoons minced fresh parsley
Spaghetti and Meatballs
By kimvess
Heat 2 tbsp. oil and 3 cloves garlic in a 6-qt
- 1/4 cup olive oil
- 5 cloves garlic, finely chopped
- 1 tbsp. dried parsley
- 1 tbsp. dried basil
- 2 28-oz. cans whole peeled tomatoes in juice, crushed
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup sugar
- 10 oz. ground pork
- 5 oz. ground beef chuck
- 5 oz. ground veal
- 1/3 cup shredded provolone
- 1/3 cup whole-milk ricotta
- 1/4 cup finely grated parmesan
- 1/4 cup finely grated pecorino, plus more for serving
- 3/4 cup breadcrumbs
- 3 eggs. lightly beaten
- 1 lb. spaghetti, cooked
- 2 tbsp. finely chopped fresh parsley, for serving
Fried Rice with Peas and Carrots
By kimvess
In a pot with a tight fitting lid, add the rice and 4 cups cold water
- 2 cups long-grain white rice, rinsed
- 4 cups cold water
- 1 (1-inch) piece ginger, peeled and sliced in 1/2
- 1 tablespoon kosher salt
- 3 tablespoons sesame oil
- 4 scallions, sliced thin
- 1 (1-inch) piece ginger, peeled and finely chopped
- 2 cloves garlic, chopped
- 1/2 cup frozen peas, run under cool water for 2 minutes to thaw
- 1 carrot, finely chopped
- 2 large eggs, lightly beaten
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon hoisin sauce
- Kosher salt
- Cilantro leaves, for garnish
Cajun Corn Maque Choux
By kimvess
Southern Living DECEMBER 2001
- 1 small onion, chopped
- 1/4 cup chopped green bell pepper
- 1 to 2 tablespoons olive oil
- 3 cups frozen shoepeg corn, thawed
- 2 plum tomatoes, diced
- 1/4 pound andouille sausage, cooked and diced
- 1/4 cup chopped green onion tops
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Spicy Pineapple Chicken Stir Fry
By kimvess
A no effort sweet and spicy stir fry
- 8 ounces pineapple
- 1/3 cup soy sauce
- 1/3 cup molasses
- 3 tablespoons malt vinegar
- 1 tablespoon ketchup
- 1 tablespoon sriracha (this will be pretty mild, add more for extra heat)
- 2 cloves garlic, crushed
- 1/2 teaspoon grated ginger
- 2 pounds chicken, cut into one inch cubes
- 3 tablespoons vegetable oil
- Some red pepper flakes (optional)