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Recipes
S’mores Pie
By KimberlySeverino
1. Pack graham cracker, sugar and butter mixture into pan
- o 1 graham cracker crust
- ▪ 1.5 cups graham cracker crumbs
- ▪ 1/3 cup white sugar
- ▪ 6 tbsp. butter (melted)
- o 2 packages chocolate pudding
- o 1 large jar of fluff
- o Small marshmallows
Orange Chicken
By KimberlySeverino
1. Start by cutting 1½ pounds of chicken breasts into chunks (about 1 – 1½ cubes)
- Marinade:
- Ingredients
- 1 1/2 lbs boneless, skinless, chicken breasts
- 2 tbsp vegetable oil (for frying)
- Sesame seeds & sliced green onions for garnish, if desired
- 1/4 cup soy sauce
- 1/4 cup cornstarch
- 2 tbsp water
- Orange Sauce:
- 3/4 cup fresh squeezed orange juice
- 2 tbsp dark brown sugar
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 2 tsp rice vinegar
- 1 tsp orange zest
- 1 tsp sriracha sauce (optional)
BBQ Corn with Mexican Spicy Butter & Lime
By KimberlySeverino
1. Heat the butter with spices, salt, sugar, garlic and juice of 1 lime in a small saucepan or pan
- ▪ 5 sweet corn cobs, leaves and silk removed
- ▪ 5 Tbsp. butter
- ▪ 1/2 tsp paprika
- ▪ 1 tsp cayenne pepper
- ▪ 1/2 tsp cumin
- ▪ 1 tbsp. garlic
- ▪ 1/2 tsp brown or white sugar
- ▪ 1 tsp salt
- ▪ 1 fresh lime
- ▪ 1/2 tsp black pepper
Garlic Parmesan Salmon w/ Asparagus
By KimberlySeverino
1. Preheat oven to 375*F 2
- ● 6 oz. Salmon
- ● 7 Asparagus spears
- ● 1 Tbsp. butter
- ● 1 Tbsp. grated parmesan cheese
- ● 1 clove garlic pressed
- ● 2 tsp of lemon juice
- ● Ground black pepper to taste
Pistachio Wedding Cookies
By KimberlySeverino
Pistachio Wedding Cookies are a delicious treat for any time of the year!
- 1 cup butter, softened
- 1 cup confectioners’ sugar, divided
- 2 teaspoons pure vanilla extract
- 1 3/4 cup all-purpose flour
- 1 (3.4-ounce) package pistachio instant pudding mix
- 1/2 teaspoon salt
Salsa
By KimberlySeverino
1. Combine all in large pot- bring to boil 2
- ● 10 cups chopped, peeled, seeded, cored tomatoes
- ● 5 cups chopped, seeded long green peppers
- ● 5 cups chopped onions
- ● 2 1/2 cups chopped, seeded hot peppers
- ● 1 1/4 cup cider vinegar
- ● 3 tbsp. minced garlic
- ● 2 tbsp. cilantro
- ● 2 tsp salt
- ● 1 tsp hot pepper sauce
Autumn Chowder
By KimberlySeverino
1. In a large saucepan, cook bacon over medium heat until crisp
- ● 2 bacon strips, diced
- ● 1/4 cup chopped onion
- ● 1 medium red potato, cubed
- ● 1 carrot, halved lengthwise and thinly sliced
- ● 1/2 cup water
- ● 3/4 tsp chicken bouillon granules
- ● 1 cup milk
- ● 2/3 cup frozen corn
- ● 1/8 tsp pepper
- ● 2-1/2 tsps. all-purpose flour
- ● 2 tbsps. cold water
- ● 3/4 cup shredded cheddar cheese
Pumpkin Truffles
By KimberlySeverino
1. Melt 1/2 cup of white chocolate chips 2
- ● 1 bag white chocolate chips
- ● 1/4 cup canned pumpkin puree
- ● 2 oz. cream cheese, softened
- ● 1/4 cup graham cracker crumbs
- ● 1 Tbsp. powdered sugar
- ● 1/2 t orange zest (I used dried orange peel)
- ● 1/8 t ground cinnamon
- ● Pinch of salt
Streusel topping
By KimberlySeverino
Mix ingredients in a small bowl
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 2 Tbsps. butter, slightly softened and cut into pieces
Greek Lemon Chicken Marinade
By KimberlySeverino
1. Using the flat side of a meat mallet, pound thicker parts of chicken to even thickness
- 4 (6 oz) boneless skinless chicken breast halves
- 1/3 cup olive oil, plus more for brushing grill
- 1 Tbsp lemon zest
- 1/3 cup fresh lemon juice
- 4 cloves garlic, minced (1 1/2 Tbsp)
- 2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary, crushed
- Salt and freshly ground black pepper
- Chopped fresh parsley, for serving