Annual National Night Out Block Party: An Evening of Community Building
Don’t Miss It! Tuesday, August 6th 5pm-7pm
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Text Updates: Kensington Caregiver Club
Volunteer
Annual National Night Out Block Party: An Evening of Community Building
Don’t Miss It! Tuesday, August 6th 5pm-7pm
About Us
Our Promise
Our Team
Our Founders & Partners
Our Locations
360° Tour
Kensington Park Look Book
Gallery
Testimonials
COVID-19 Response
Independent Living
Independent Living
Dining Services
Concierge Services
Kensington At Home
Suites & Floor Plans
Assisted Living
Assisted Living
The Kensington Club
Dining Services
Life Enrichment
Activities Calendars
Suites & Floor Plans
Memory Care
Memory Care
Alzheimer’s Care
Dementia Care
The Kensington Club
Dining Services
Life Enrichment
Activities Calendars
Suites & Floor Plans
Services
Powerback Rehabilitation
Wellness
Events
Resources
Blog
Konnect
Kensington Park Summer Playbook
Park Bench
Careers
Contact Us
Contact Us
Text Updates: Kensington Caregiver Club
Volunteer
Culinary Corner
Culinary Corner with Chef Morissa: Pizza Dip
INGREDIENTS • ½ cup mini pepperoni• 2-8oz. blocks of cream cheese• 1 ½ cups parmesan cheese• 1 tbsp. Italian...
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Culinary Corner with Chef Morissa: Chicken Chipotle Cobb Salad with Cilantro Vinaigrette
INGREDIENTS Chicken:• 1 tsp. Oil•2 Chipotle chiles in can, finely chopped• 1 tsp. Garlic powder• 1 tsp. Cumin•...
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Culinary Corner with Chef Morissa: Reuben Hot Dog
INGREDIENTS• 8 All-beef hot dogs• 8 Potato hot dog rolls• 8 Slices corned beef (sliced thin)• 8 Slices Swiss...
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Culinary Corner with Chef Morissa: Grilled Salmon with Green Beans
SALMON• 4 6-8 ounce skin-on salmon fillets, about 1-inch thick• 2 tablespoons grape seed oil• 2 teaspoons kosher...
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Culinary Corner with Chef Morissa: Shrimp Pasta Salad and Mimosa
SHRIMP PASTA SALADDressing Ingredients • 1 ½ cups Mayo• 1 tbsp. Dijon mustard• ¼ tsp. Worcestershire sauce• ½...
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Culinary Corner with Chef Morissa: Chicken and Broccoli Alfredo
INGREDIENTS • Salt, to taste• 8 oz penne pasta• 2 cups broccoli floret• 2 tablespoons olive oil• 2 boneless,...
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Culinary Corner with Chef Morissa: Colcannon Shepherd’s Pie
INGREDIENTS Filling• 1 tsp EVOO• 1 ½ pounds ground lamb• Salt and pepper to taste• 1 medium onion, chopped• 4...
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Culinary Corner with Chef Morissa: Steak and Scallops
STEAK & SCALLOPS • 10 ounces beef tenderloin steaks (two 5-ounce steaks),1 1/2-inch thick• 1 teaspoon sea salt...
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Culinary Corner with Chef Morissa: Crab Cake Bites
CRAB CAKE BITES• 1/2 cup mayonnaise• 1 egg• 2 tablespoons chopped fresh chives• 1 teaspoon Worcestershire sauce•...
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Culinary Corner with Chef Morissa: Charcuterie Board
INGREDIENTS • 8 oz. wheel of brie cheese• 4 oz. piece of gouda cheese, wax removed, thinly sliced• 8 oz. block...
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