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Recipes
Coconut Cream Fruit Dip
By KimberlySeverino
1. Whip the cream cheese with the cream of coconut in a stand mixer until all lumps are gone
- ● 4 oz. cream cheese
- ● 1/2 (15 oz) can Cream of Coconut (Find this in the aisle with the margarita mix)
- ● 1/2 (8 oz) tub Cool Whip
Chicken Saltimbocca
By KimberlySeverino
1. Season the chicken breasts with salt and pepper
- ● 4 (6 ounce) boneless skinless chicken breasts (lightly pounded to an even thickness)
- ● salt & freshly ground black pepper, to taste
- ● 1/3 cup all-purpose flour
- ● 2 tbsps. unsalted butter
- ● 1 tbsp. olive oil
- ● 2 tsps. fresh sage, chopped or 1 tsp dried sage
- ● 4 sage leaves, for garnish (optional)
- ● 2 slices prosciutto, large slices not paper-thin trimmed to fit chicken breasts
- ● 1/4 lb. fresh mozzarella cheese, thinly sliced and trimmed to fit chicken breasts
- ● 3/4 Marsala cooking wine
Chicken Alfredo Shells
By KimberlySeverino
1. Spray two 24-cup mini muffin tins with nonstick spray; set aside
- ● 1 lb. boneless, skinless, chicken breast halves, seasoned with salt and pepper
- ● 24 dry jumbo pasta shells, (about 6 oz.)
- ● 2 Tbsp. olive oil
- (Sauce)
- ● 1 1/2 c. heavy cream
- ● 2 cloves garlic, chopped
- ● 1 stick unsalted butter (8 Tbsp.)
- ● 1 1/2 c. grated Parmesan, divided
- ● 2 tsp. black pepper
- ● 4 Tbsp. chopped fresh parsley, divided
Crockpot Cashew Chicken
By KimberlySeverino
1. Combine flour and pepper in large Ziploc bag
- ● 2 lbs. boneless, skinless chicken thigh tenders or chicken breast tenders
- ● 1/4 cup flour
- ● 1/2 tsp black pepper
- ● 1 Tbsp. canola oil
- ● 1/4 cup soy sauce
- ● 2 Tbsp. rice wine vinegar
- ● 2 Tbsp. ketchup
- ● 1 Tbsp. brown sugar
- ● 1 garlic clove, minced
- ● 1/2 tsp grated fresh ginger
- ● 1/4 tsp red pepper flakes
- ● 1/2 cup cashews
Berry Yogurt Muffins
By KimberlySeverino
1) Preheat oven to 400* F
- ● 2 cups all-purpose flour
- ● 1 cup white sugar
- ● 1/2 tsp salt
- ● 2 tsps. baking powder
- ● 1/3 cup vegetable oil
- ● 2 eggs
- ● 2/3 cup Greek yogurt (I used 2% plain, Chobani Greek yogurt)
- ● 2 cups mixed berries (blueberries, blackberries, raspberries)
- ● 2 tbsps. flour (for berries)
- ● 2/3 cup brown sugar
- ● 1/3 cup flour (or more)
- ● 1 tsp cinnamon
- ● 2 tbsps. butter, room temperature
Italian Orzo Spinach Soup
By KimberlySeverino
1. Heat oil in a large stockpot over medium-high heat
- ● 2 tbsps. olive oil
- ● 1 small white onion, peeled and diced
- ● 1 cup diced carrots
- ● 1 cup diced celery
- ● 3 cloves garlic, peeled and minced
- ● 6 cups chicken or vegetable stock
- ● 1 (14-ounce) can fire-roasted diced tomatoes
- ● 1 1/2 cups (about 8 ounces) orzo pasta
- ● 1/2 tsp dried thyme
- ● 1/4 tsp dried oregano
- ● 1/4 tsp dried rosemary
- ● 4 cups loosely-packed spinach
- ● salt and black pepper
Au Gratin Potatoes
By KimberlySeverino
1. Cook 6-8 medium potatoes in microwave 2
- ● 6-8 medium potatoes
- ● 1 stick of butter
- ● Salt
- ● Pepper
- ● Garlic powder
- ● Onion powder
- ● Cream (heavy or light)
Pecan Tartlets
By KimberlySeverino
Use cream cheese cookie recipe for the base Refrigerate overnight Roll dough out into small circles and place in mi
- 1 beaten egg
- 1/3 Cup corn syrup
- 1/3 Cup sugar
- 1 tsp flour
- 1 tbsp. melted butter
- 1/2 tsp vanilla
- 1/2- 3/4 cup chopped pecans
Pesto
By KimberlySeverino
Add all ingredients in food processor until coarsely blended
- 3 cups packed basil leaves (stems removed)
- 1 1/2 cups olive oil
- 1 cup grated parmesan
- 2 full tbsp. minced garlic
- Dash of salt
Ham Appetizer Tart
By KimberlySeverino
1. Preheat oven to 450*F 2
- 4 oz ham
- 1/2 cup broccoli
- 2 tbsp onion; chopped
- 1 cup (4 oz) shredded swiss cheese
- 1 clove of garlic; minced
- 1/4 cup mayonnaise
- 1 tbsp dijon mustard
- 1 pkg pie crust
- 1 egg; slightly beaten