Creamy Chicken Florentine (using new Philly Cooking Creme)

I just heard about the new Philadelphia cooking cremes and decided to give them a whirl. We got the savory garlic flavor and cooked it up for dinner using the recipe on the back with a few adaptations. It was super easy to make and came out really, really yummy! Here's how to make it yourself:

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup red pepper strips
1 pkg. (10oz)chopped spinach
1 tub (10oz)Philadelphia Savory Garlic Cooking Creme
2 cups hot cooked rotini pasta
1/4 cup roasted red peppers
1/4 tsp red pepper flakes

1. Cook chicken and peppers in skillet on medium heat 5 to 6 min. or until chicken is done. Add spinach; cook and stir 2 to 3 min. or until wilted. Drain all but 1 Tbsp. liquid.
2. Add cooking creme, red pepper flakes and roasted red peppers; cook 3 min.
3. Stir in pasta and serve.

Serves: 4

Grilled Veggie Open-Faced Sandwich Recipe

I made this sandwich last night for dinner with a side of tabouleh (recipe to come) and just had to share this recipe with the people who appreciate good, healthy food because it truly was sooooo delicious. Being a vegetarian dish, it surprisingly is full of flavor. I think you all would love it. Even Aaron loved it and he hates squash & zucchini and doesn't generally like stuff without meat. The recipe is a slight adaptation of a recipe I found on allrecipes.com. Here's the original recipe if you're interested: http://allrecipes.com/Recipe/California-Grilled-Veggie-Sandwich/Detail.aspx

I basically stuck to the recipe but cooked the veggies in a cast iron skillet on the stove because we don't have a grill yet (and it's still too freaking cold to grill yet darnit!). I also had to use a different kind of bread because the bakeries in my town are lame. But I just used another fresh, crusty, bread that I found and I think it turned out even better than focaccia bread would have. So here's my adaptation:

1/4 cup mayonnaise
1 tbsp minced garlic
1 tablespoon lemon juice (approx. 1/2 a lemon)
1/8 cup olive oil
1 red bell pepper, sliced
1 small zucchini, sliced
1 small yellow squash, sliced
1 small red onion, sliced
2 ciabatta bread rolls, sliced in half
1/2 cup crumbled feta cheese

Directions

1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice.

2. Heat oil in large skillet on medium. Add bell peppers, zucchini, squash and onions pieces. Cook until tender.

3. Toast bread and spread some of the mayonnaise mixture on the cut sides of the bread. Layer with the vegetables and top with feta cheese. Enjoy open-faced.

Serves: 2-4

Potato & Bacon Leek Soup Recipe

Here's a hearty soup with Irish roots that calls for simple ingredients to produce a really rich flavor. You can make this in a slow cooker as well, just prepare the bacon and leeks and add them to the remaining ingredients in a crockpot and let sit for several hours until potatoes are tender. The soup is good chunky, but if you prefer it pureed you can use a hand beater or a blender to get the consistency you like.

8 white potatoes
4 cups chicken broth
1/2 lb bacon
3 leeks, sliced
1/2 cup half & half
1/2 cup sour cream
1/2 cup cheddar cheese, shredded
A hearty splash of Smithwick's Irish ale (more or less to taste)*
salt & pepper

*My husband snuck this in while I wasn't looking but it really adds some great flavor!


Directions

1. Peel and cube potatoes and place in a large stockpot with chicken broth. Boil until potatoes are tender.

2. Cut bacon into small chunks and cook until crispy. Drain and reserve 3-4 tbsp of grease.

3. Sautee leeks with the reserved bacon grease 8 to 10 minutes or until translucent.

4. When the potatoes are ready, stir in leeks, half & half, sour cream, beer and bacon. Use a hand beater to puree slightly. Add salt & pepper to taste. Serve hot topped with cheddar cheese.

Serves: 4

Chicken Enchilada Casserole Recipe

Here's an easy and delicious recipe you can make and freeze then bake right before a dinner gathering or  party.

6 chicken breasts
garlic salt to taste
10 corn tortillas, quartered
3 10oz cans green chile enchilada sauce
16oz shredded Monterey Jack cheese
8oz sour cream
1 jalapeño, diced
2 cups yellow corn
fresh cilantro to taste

Directions
1. Preheat oven to 350˚.
2. Season chicken with garlic salt. Arrange in large greased baking dish. Bake 45 minutes. In a bowl, shred then mix in sour cream. Add jalapeño, taco seasoning.
3. Clean baking dish and regrease. Pour 2 cans enchilada sauce in the bottom and arrange tortilla in a single layer. Top with half the chicken, half the cheese. Add another layer of tortillas, chicken and then layer in corn and sprinkle cilantro on top. Cover in another layer of tortillas and then top with last can of enchilada sauce. Sprinkle with remaining cheese.
4. Bake 45 minutes. (Cover and bake extra 30 minutes if frozen)

Serves: 6-8

Black Bottom Cupcakes Recipe

I grew up eating these at family barbecues and I finally made them myself just the other day. If you can shape the cream cheese a little as you add it to each one, they end up looking like little hearts on top — a perfect little treat for Valentine's day!

8oz cream cheese, whipped
1/3 cup sugar
1/4 tsp salt

1/4 tsp vanilla extract

4 egg

1 package devils food cake mix
1/2 cup mini semi-sweet chocolate chips
1/2 cup vegetable oil

Preheat oven to 350˚ and line or grease pan. Beat cream cheese, 1 egg, sugar, vanilla extract and salt together in a bowl. In a separate bowl mix devils food cake with vegetable oil, 3 eggs and the chocolate chips. Fill each cup a little less than half full with the chocolate batter then add a tablespoon and the cream cheese mixture on top. Bake for 20-25 minutes.

Yields: 30 cupcakes

Mascarpone & Ricotta Cheese Cake Recipe

Crust:
1/4 cup almonds, ground
4 honey oatmeal breakfast bars (2 individual packages)
1 tablespoon butter, melted

Filling:
• 16oz whipped cream cheese, room temperature
• 8oz mascarpone cheese, room temperature
• 8oz ricotta cheese
• 1 1/4 cups sugar
• Juice from 1/2 a lemon
• 1 tsp vanilla extract
• 4 large eggs, room temperature

Topping ideas:
Heat Nutella w/ a little milk and drizzle over top
Cherry pie filling
Caramel sauce drizzled with shaved chocolate
Fresh Fruit

Directions
Preheat oven to 325˚.

Crust:
Grind oatmeal bars and almonds using food processor. Add melted butter and press into bottom of springform pan or deep dish pie pan.

Filling:
Beat cream cheese, mascarpone cheese, ricotta cheese and sugar in a large bowl until smooth. Beat in lemon juice and vanilla. Add in eggs one at a time. Pour cheese mixture over crust in pan. Bake until the center of the cheesecake is wobbly when shaken, about 1hr and 5 mins. Cool then refrigerate preferably overnight.

Classic Mashed Potatoes Recipe

Sour cream is the secret ingredient that makes these mashed potatoes taste oh so delicious.

2 1/2lbs red skin potatoes
1/4 cup sour cream
1/4 cup butter
1/2 cup milk
1 tsp salt
1/2 tsp pepper
1 tsp dried chopped chives

Peel (optional) and cut potatoes into chunks for faster cook time. Boil in a large pot until soft all the way through, about 25-35 mins. Drain and return to pot. Add butter, milk then sour cream. Whip until smooth adding more milk if needed. Add salt, pepper and chives. Serves about 4.

Salisbury Steaks Recipe

(10.5 ounce) can condensed French onion soup
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup ketchup
1/4 cup milk
1 tablespoon Worcestershire sauce
1 tbsp  yellow mustard
1/4 cup sour cream

Directions
1. Mix 1/3 cup French onion soup with ground beef, bread crumbs, egg, salt and pepper. Shape into 6 thick oval-shaped patties.
2. In a skillet, lightly brown both sides of patties over medium heat. Drain fat.
3. In a separate bowl, blend soup, ketchup, milk, sour cream, Worcestershire sauce and mustard. Pour over meat in skillet and cook for 20 minutes, covered. Stir occasionally.

Beets & Goat Cheese Salad Recipe

I came up with this recipe after trying a delicious salad at a restaurant in Philly recently.

1/2 can pickled beets
1 bag mixed greens
3 tbsp chopped walnuts
3 tbsp goat cheese
3 tbsp red onion slivers
Vinaigrette dressing

Slice beets into quarters. Thinly slice red onions and chop into 1" strands. Layer beets, onions, goat cheese and walnuts over bed of greens. Top with vinegareete dressing and serve.

Serves: 3-4

French Onion Soup Recipe

This recipe is definitely restaurant quality! The marsala wine and sugar are my secret ingredients, trust me it's worth the trip to the liquor store to get the wine. And with the left over wine you can try my chicken marsala. Also one of my favs! If you're a french onion soup lover, like me, then you will really enjoy this. Also, as with almost all of our recipes, its super easy to make... here's what you need:

1/4 cup butter
2 tablespoons olive oil
4 cups onions, sliced
3 (14 oz) cans beef broth
1/2 cup marsala wine
1 teaspoon dried thyme
salt and pepper to taste
2 heaping tbsp sugar
2 bags Texas Toast croutons
8 slices provolone cheese
2 slices Swiss cheese, diced
1/4 cup grated Parmesan cheese

Melt butter with olive oil in a large pot over medium heat. Add onions and stir continually until translucent. Add beef broth, marsala and thyme. Simmer for 30 minutes. Add sugar and season with salt and pepper. Be careful not to over salt!

Ladle soup into oven-safe bowls and place a handful of croutons in each. Sprinkle parmesan and swiss cheese and layer 2 slices of provolone on top. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns.

Servings: 4 large bowls