So today is the day that I am hosting another really fun and yummy House Party. I have chosen 4 recipes. They taste really yummy and we have taste tested each of them. They are so easy and look really good on a presentation stand-point. Here are the yummy recipes. I hope you try and enjoy them as much as we do...
Creamy Chicken Enchiladas
1 can (14.5 ounce)petite diced tomatoes, drained really well
1 container Philadelphia Cooking Creme Santa Fe Blend
3 large chicken breasts, poached, cooled, shredded or chopped
10 flour tortillas (8 inches)
1 cup Monterey Jack cheese, shredded
1 pint whole cream
Poach Chicken Breast in water with cilantro, peppercorns and salt. Let cool and shred or chop.
In a bowl, combine drained diced tomatoes, Santa Fe Cooking Creme, and chicken pieces. Scoop about 1/3 cup of mixture onto each flour tortilla. Place fold down in a baking dish that has been sprayed with cooking spray. Repeat with remaining chicken and tortillas. Pour whole cream over the top of the enchiladas and top with grated cheese. Bake for 30 to 45 minutes or until the top is bubbly. Serve with sour cream and salsa.
Italian Cheese & Herb Arugula Pizzas
1 large red onion, sliced thinly
1 tablespoon olive oil
3 tablespoons brown sugar
3 tablespoons balsamic vinegar
6 whole wheat tortillas (8-inch)
Philadelphia Italian Cheese & Herb Cooking Creme
red pepper flakes
Goat Cheese, to crumble
Place red onions and olive oil into your Green Pan Signature Series Steel Skillet. Cook over medium-high heat for about 3 minutes. Once onions begin to sizzle, reduce heat to Medium-low. Sprinkle with a pinch of salt. Cook for about 8-10 minutes until onions begin to brown/caramelize. Preheat the oven to 450 F Degrees. Spread about 1 tablespoon Philadelphia Italian Cheese and Herb Cooking Creme over the tortilla. Top with carmelized onions, arugula, and crumbled goat cheese. You can lightly dust with red pepper flakes. Place on a baking sheet and bake for 7 - 10 minutes. Serve immediately.
Savory Garlic Artichoke Spinach Dip
1 jar (6-ounces)marinated artichoke hearts
Philadelphia Cooking Creme Savory Garlic
1 cup grated mozzarella cheese
1/2 cup parmesan cheese
1 box (10 ounces) chopped frozen spinach
1 clove garlic roasted
bread or bread bowl
Thaw and squeeze spinach dry. Combine spinach, Philadelphia Cooking Creme Savory Garlic, mozzarella cheese, Parmesan cheese, and roasted garlic together. Place in center of Round Loaf of Bread that has been hollowed out. Place in 350 F Degree oven wrapped in foil for about 15 minutes or until bubbly. Serve with additional bread and or chips to serve.
Creamy Bruschetta Pasta
1 pound salted, cooked, drained bow-tie pasta
1 can (15 ounces) petite diced tomatoes, drained well
2 cloves roasted garlic, mashed
1/4 cup basil, chiffonade
Philadelphia Cooking Cream Original
1 tablespoon balsamic vinegar
Parmesan Cheese to serve
Cook and drain pasta. While pasta is cooking, in a large skillet combine drained tomates, roasted garlic, basil and balsamic vinegar. Salt and pepper to taste. Cook over Medium-High heat for about 5 minutes. Add Cooking Cream to tomato mixture and toss with fresh hot pasta. Add Parmesan Cheese to serve.