Thank you to Kraft Foods for offering me the opportunity to recreate a recipe with PHILADELPHIA Cooking Creme. Please click here to learn more about all the PHILADELPHIA Cooking Creme flavors and recipes.
I’m sure you’ve seen Philadelphia’s Cooking Cremes in the store. There are
a variety of flavors available to help create an easy, quick and delicious meal using just a handful of ingredients. Have you tried any of them yet? If you haven’t, you don’t know what you’re missing! I was introduced to Philadelphia Cooking Creme several months ago when my mother-in-law used the Santa Fe blend to make Santa Fe Chicken Casserole}. It was a fantastic combo of chicken, tomatoes and black beans with a spicy cream sauce, tortillas and cheese all baked into a yummy casserole. She told me all about the new line of cooking cremes and at my next trip to the grocery store I found myself having a hard time deciding which flavor to choose! I ended up going with the Italian Cheese & Herb flavor. I didn’t know what I was going to do with it, but it sounded yummy!
Once I got home I found a recipe attached to the lid for a Tomato Basil Pizza. I figured I would try that. It was easy, it was quick and it was delicious! I was so impressed that I shared it with you in a post I called, “Winner, Winner Pizza Dinner!”
You can actually find this recipe and many more for all the different Cooking Creme flavors on Philadelphia’s site. All the recipes use a small list of simple ingredients but the Cooking Creme is what brings big flavor! But you can also add a couple of your own favorite ingredients to these recipes to accommodate your family’s taste buds.
Like this one for Shrimp & Broccoli Fettucini using the Lemon & Savory Herb Cooking Creme. The original recipe was fine, but you know me. I can never leave a recipe just as it is.
Just in case you didn’t watch my Oscar-winning performance video or in case you need step by step visuals (like myself), here is the recipe.
Ingredients: 1/4 lb.fettuccine, uncooked; 1 cup broccoli florets; 3/4 lb.thawed cooked shrimp {I used fresh raw}; 1 clove garlic, minced; 1 tub(10 oz.) PHILADELPHIA Savory Lemon & Herb Cooking Creme; 1/4 cup milk; 1/4 cup chopped tomatoes. I also added 6 slices bacon and 1/4 cup chopped fresh basil.
Cook bacon in skillet until brown and crispy. Remove to paper towels and drain fat from pan, reserving 1 tsp.
Return to burner and add shrimp and garlic. Sauté shrimp and garlic, stirring frequently {cooked shrimp for two minutes, uncooked shrimp, cook 5 minutes, until pink}.
fIn the meantime, cook fettucini according to pacakge instructions, omitting salt. Add chopped fresh broccoli during the last three minutes of cooking.
Stir in 1/4 cup milk and PHILADELPHIA Savory Lemon & Herb Cooking Cream to shrimp. Cook on med-low heat, stirring often for 2 minutes, until combined.
Drain pasta and broccoli.
While still hot, combine pasta, broccoli and sauce with tomatoes, basil and bacon. Toss to combine.
YUMMY!
You gotta try this stuff!
Thank you again to Kraft Foods for sponsoring this blog post. I was selected as one of 20 bloggers by Technorati Media and Clever Girls Collective to participate in the Kraft Foods PHILADELPHIA Cooking Creme signature recipes campaign. While I have been compensated for my time and received the product, my opinions and experiences are my own.