Kristin Licavoli Profile - (10120329)

cook's profile

Kristin Licavoli

Kristin Licavoli
Home Town: Lenox, Michigan, USA
Living In: Macomb, Michigan, USA
Member Since: Aug. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Photography, Reading Books, Music, Wine Tasting
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About this Cook
My favorite things to cook
French Onion soup, pasta dishes, chili, fish and chicken, stir-fries, zucchini bread and other quick breads.
My favorite family cooking traditions
My grandma's S cookies! so much work to make, but worth the wait. our family picnic. everyone brings & shares a dish. always fun! every thanksgiving weekend we go to Frankenmuth and have Zender's Chicken Dinner.
My cooking triumphs
My pasta salad!!! soups, especially french onion, tabbouleh, wonderful! My veggie kabobs, muffins, peas and carrots, lentils and tomatoes, veggie burgers, sauteed peppers, potatoes & onions, and stir-fry dishes
My cooking tragedies
Cookies! always burn them!
Recipe Reviews 35 reviews
Beth's Meat Loaf
I made this for my bf and he loved it! The only change I made was to add a couple cloves of garlic to the sauce. Thanks for this recipe

2 users found this review helpful
Reviewed On: Mar. 19, 2013
Braised Balsamic Chicken
I made this last night, and as some users suggested, cut way down on the balsamic vinegar. I used one large chicken breast which I cut in half, and so reduced balsamic to 1/8 of a cup. I also added more thyme and 4 cloves of minced garlic. I wanted mine to be served with rotini pasta, so I added tomato puree (one large carton) and 1/2 of a can of chicken broth. I cut the chicken into pieces and removed from heat while the sauce cooked for about 25 minutes. I then re-added the chicken and stirred in the pasta and 1/2 of a cup of freshly grated Parmesan cheese.

1 user found this review helpful
Reviewed On: Nov. 26, 2012
Chipotle Marinated Grilled Chicken
This was an excellent chicken recipe! So juicy and flavorful, and yet not overwhelmingly spicy. The only change I made was to reduce the cayennne pepper to 1/8 of a tsp. I am not a huge fan of hot dishes, but this came out perfect. I also marinated for two days because I was unable to cook the chicken right away. Thanks for this amazing recipe! Will be a new summer time staple for me!

1 user found this review helpful
Reviewed On: Aug. 3, 2012
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
Published Recipes

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