Philadelphia Cooking Creme Savory Lemon & Herb review

My oldest has a gymnastics class every Wednesday.  She loves the class and I really enjoy watching her learn and grow.  The trouble is, the class starts at 5:30 and goes for an hour.  We don't usually eat dinner until 6:00, and I find it difficult to have dinner ready early enough for us to eat before class.  So I am always looking for a something that I can whip together quickly so we can eat shortly after we get home. 

Enter one of my favorites..Philadelphia Cooking Creme. I have made several dishes using the different flavors of Cooking Creme.  But this was my first time trying the Savory Lemon & Herb flavor.  I was really excited to give it a try.  I love lemon flavor in savory dishes.  Let me just tell you that this was my favorite flavor of Cooking Creme so far.  Yummy.  The Lemon and herb flavor just goes perfectly with pasta.

Hello my tasty little friend.

I decided to try this with the fun Asparagus & Gruyere Ravioli I had left over after I tried the Dave's Gourmet sauce.

I just sauteed some half an Onion with a bit of Canola Oil until they were softened.  Then I added in the Cooking Creme until it was good and warm.

Served with Asparagus this dish turned out so well.  My kids and husband loved it.  We will absolutely be purchasing this flavor of Philadelphia Cooking Creme again.  I highly recommend this to you for a quick and easy weeknight dinner.

Quick & Easy Mushroom & Asparagus Quiche with a Crescent Roll Crust Recipe

When I was in Junior High school I had a Home Ec. class that I really enjoyed.  We would make a little something during the class, set the table, and enjoy the fruits of our labors with our partners.  I remember one time we were using a blender to make something.  The schools blender was much different than the one my parents had.  Our pitcher screwed on and off the base...the schools pitcher just sat on top of the machine and the parts screwed together.  Well there I go trying to unscrew the pitcher from the base and I just ended up removing the glass pitcher from the bottom part with the blades and the contents went everywhere!  Sadly we didn't get to enjoy the fruits of our labors that day.  Plus I felt like a total idiot.  From that day forward I swore off blenders and made my team do all blender required activities with me giving moral support from the sidelines.

Despite this horrible memory I also have a fantastic memory that came out of Junior High Home Ec. class.  I tried my very first ever quiche.  It was an amazing Quiche Lorraine and I have had a deep love for Quiche ever since.  The other day I came across this easy Quiche recipe that uses Pillsbury Crescent Rolls dough as the crust.  Let's just say that I was on it like a bum on a Bologna sandwich!

You will need Sage, Oregano, Basil, Mozzarella Cheese, fresh Parsley, Dijon Mustard, Pillsbury Crescent Rolls, Mushrooms, Onion, Butter, Asparagus, Salt & Pepper, Eggs, and Garlic Powder.

Chop up the Onion and Asparagus.

I swear that chopping Onions is very therapeutic for me.  They always get a good cry out of me.

Warm a non-stick skillet over Medium heat and allow the Butter to melt.  Add the Onions, Asparagus, and Mushrooms and cook until the Asparagus is tender but still a bit crisp.

Meanwhile place the Pillsbury Crescent Rolls triangles in a pie pan and press them together to seal the edges. 

In a bowl add together the Cheese, Salt & Pepper, Chopped fresh Parsley, and the spices. 

Mix the Asparagus mixture in with the Cheese Mixture.  Lightly beat the Eggs and add them in and mix everything together very well. 

Spread the Dijon mustard all over the "crust".

Pour the Mushroom/Cheese/Asparagus/amazingness mixture on top of the Dijoned "crust" and bake at 375 degrees for 25-30 minutes.  Make sure a knife comes out of the center clean.

If you notice that the "crust" is getting really dark (which it will) you can cover the edges with tin foil to keep it from burning.

Well howdy!

Enjoy!

Quick & Easy Mushroom & Asparagus Quiche with a Crescent Roll Crust Recipe

1 tube Pillsbury Crescent Rolls dough
2 tsp Dijon Mustard
1 1/2 Lbs Fresh Asparagus cut into 1/2 in bits
1 Onion Chopped (try to pick a strong one to ensure a really good cry)
1/2 C Sliced Mushrooms
1/4 C Butter
2 Eggs, Lightly beaten
2 C Shredded Mozzarella Cheese
1/4 C Roughly chopped fresh Parsley
1/2 tsp Salt
1/2 tsp Pepper
1/4 tsp Garlic Powder
1/4 tsp Dry Basil
1/4 tsp Oregano
1/4 tsp Sage

Warm a non-stick skillet over medium heat and add the Butter.  Once the butter is melted add in the Asparagus, Onion, and Mushrooms.  Cook until the Asparagus is tender but still crisp.

Meanwhile grab a pie pan and place the Pillsbury Crescent Roll dough in with the skinny end of the triangles in the center.  Press together at the edges to seal the crust.  Spread the Dijon Mustard all over the "crust".

Mix together the Cheese, Dry spices, Salt & Pepper, and Parsley.  Add in the Asparagus mixture and the two Eggs, which have been lightly beaten.  Mix everything together really well.  Try to temper the eggs a little (to avoid scrambled egg Quiche) by adding in a bit of the warm Asparagus mixture before dumping everything together.

Dump the mixture out on top of the "crust" and bake at 375 degrees for 25-30 minutes.  Test the center with a knife to ensure it is done.  If the knife comes out clean then supper is ready.

Enjoy!

 P.S. Don't forget to check out the quick and delicious Banana Stack snacks I whipped up last year.

P.P.S. Come back tomorrow for the first giveaway in Blog-A-Pal-Loosa!!  It's gonna be so much fun.

Ham Wrapped Asparagus Recipe

This is one of my very favorite recipes for an appetizer!  It is so easy and tastes delicious.  Asparagus is an absolute favorite of mine and when you wrap it up in a little ham you have an amazing flavor sensation that will get you coming back for more.  These are a great appetizer or side dish for the holidays.  Try them, you won't be sorry.  My Mom has made these for years but she wasn't home to ask how she makes them so I referred  to this site for instructions.

You will need Asparagus( I find that the larger stalks are better in this recipe), Ham, and Toothpicks.

Wash your Asparagus and trim or snap off the tough bottom part.

Cut the Ham in half.

Wrap the ham around the Asparagus and secure with a Toothpick.

Drizzle a bit of Canola Oil over the top.  Bake at 400 Degrees for about 7 minutes.  Then flip them over and go another 7 minutes.

Enjoy!

Ham Wrapped Asparagus Recipe
Source:  Kalyn's Kitchen

1 Lb Asparagus spears
1 Lb Sliced Deli Ham
Toothpicks
Canola Oil for drizzling





Preheat your oven to 400 degrees.

Wash your Asparagus and either cut or snap off the tough ends.  Depending on the size of your Ham you may want to cut it in half.  Roll a slice of Ham around every Asparagus spear using a toothpick to secure the ham in place.

Line a Baking sheet with Parchment and arrange the Asparagus on the parchment.  Drizzle a little Canola Oil over the spears.  I didn't use much maybe a TBSP but I doubt I used that much.

Place the baking sheet in the hot oven and roast for about 7 minutes on the first side.  Turn the spears over and roast another 5-7 minutes.  You want the Asparagus to be nice and tender and the Ham to be browned.


Enjoy!

Dinner in a Pumpkin Recipe

Over the past few years I have been seeing more and more people eating Dinner in a Pumpkin.  Originally I decided it was craziness, totally gross, and something people just couldn't like.  Or so I thought.  Last fall I kept hearing more and more about dinner in a pumpkin.  I started to get jealous that I had never tried a dinner in a pumpkin.  I promised to give it a try in 2011!  

I looked up some recipes and they mostly involved cheese soup and bread.  They sounded good but some of the ingredients were a bit exotic for me.  My good friend Leslie (who I wish blogged more often) gave me a recipe that sounded easy and tasty.  I went to the pumpkin patch and picked out the biggest Pie Pumpkin that I could find and went home to whip up a batch.  It turned out very yummy.  My friend makes it with chicken but I wanted to try the beef.  My big suggestion would be to remove the top oven rack before you heat the oven...I found out the hard way that my pumpkin was a bit tall and had to wrestle with a hot oven rack.

You will need Mushrooms, Asparagus, Brown Sugar, Ground Beef, Pumpkin, Water Chestnuts, Oil, Onion, Cream of Chicken Soup, and Soy Sauce.

You will also need some cooked rice so plan ahead.  I used Brown Rice.

Start by warming up the oil in a large skillet.  Then add the chopped Asparagus.

Then add the sliced Mushrooms.

Chop up an Onion and add it to the pan.  Let everything saute together for a few minutes.

Now add in the Ground Beef.  Break it up while it browns.

Meanwhile grab your Pumpkin and give it a good washing. 

Cut off the top.  Make sure you make the hole large enough to get the stuffing in.

Remove the Seeds and Goo from the Pumpkin and the Pumpkin top.

When the Beef is browned and the veggies softened add in the Soy Sauce and the Brown Sugar and mix together thoroughly.

Add in the Soup and let it simmer about 10 minutes.

Line a Baking Sheet with Tin Foil

Pour about a TBSP of Oil in your hand and spread it all over the outside and the top of the Pumpkin.

Add in the Water Chestnuts and Cooked Rice.

Mix everything together really well and give it a taste.  Adjust the seasoning at this point and add in a bit of Salt & Pepper if you want. 

Add the Meat Mixture into the Pumpkin.  I ended up having quite a bit of mixture left over.

Place the top back on the Pumpkin

And place it in the Oven.  I hope you remembered to remove the top rack...otherwise woe and sadness will be in your heart.  Bake at 350 degrees for 1 1/2 to 2 hours.

When done the Pumpkin flesh will be tender enough that you can just poke a fork all the way through it.

Cut the Pumpkin into portions.  We got 5 really good sized portions out of this one.

Enjoy!

Dinner in a Pumpkin Recipe
Source:  My friend Leslie

1 Onion, chopped
1 Bunch Asparagus, cut into bits
8 oz Mushrooms, sliced
3 TBSP Canola Oil
2 LBS Ground Beef
3-4 TBSP Soy Sauce
4 TBSP Brown Sugar
2 Can Cream of Chicken Soup
2 Cups cooked Brown Rice
8 oz Water Chestnuts
Pumpkin- I used a pie Pumpkin and just looked for the largest I could find.  But from what I understand any pumpkin or large squash will work wonderfully.

In a Large skillet add 2 TBSP Canola Oil and allow it to warm over medium heat.  Add in the Mushrooms, Asparagus, and Onions.  Cook for a couple minutes.  Add the Ground Beef and cook until browned.

Stir in the Soy Sauce, Brown Sugar, And Cream of Chicken Soup.  Simmer for ten minutes.  Add in the Cooked Rice and Water Chestnuts and mix everything together really well.  Test for proper seasoning and add a bit of Salt & Pepper as needed.

Meanwhile cut the top off your pumpkin and clean out the seeds and goo.  Clean both the pumpkin and the top as the top will be used in cooking.  Cover a baking sheet with Tin Foil.  Place the Pumpkin on the baking sheet and pour the last TBSP of oil into your hand and rub it all over the outside and top of the Pumpkin.

Add the Beef mixture into the Pumpkin and place the Pumpkin top in it's spot.  Bake at 350 degrees for 1 1/2 to 2 hours or until the Pumpkin is tender enough to poke a fork all the way through.

Cut into servings and Enjoy!

Approximately 4 servings (assuming you are able to fit all the meat mixture in the pumpkin)

651 Calories
56 Carbs
30 Fat
41 Protein

Shirataki Noodle and Philadelphia Cooking Creme Recipe

I've been hearing more and more about Tofu Shirataki noodles.  They are pretty close to being calorie free and are supposed to taste and feel just like regular noodles.  I was at the grocery store and I saw them on the shelf in the vegetarian/healthy section of the refrigerated section.  I grabbed two packages and was excited to give them a try.  When I went to check out the noodles didn't register so the bagger went to check the price and it wasn't listed.  So they ended up giving me each bag for about $1.60.  I'm pretty sure I got a killer deal on those noodles.  I whipped up a tasty recipe using both the Shirataki noodle and the Philadelphia cooking creme for the first time.  The noodles were surprisingly noodley.  Had I not known they were made of tofu I would have thought it was regular spaghetti.  In fact I tricked my husband and tried to make him guess the weird ingredient and he couldn't figure it out. 

You will need Sliced Ham, Onion, Asparagus, Shirataki Noodles, Garlic, and Philadelphia Cooking Creme Italian Creme and Herb flavor.

Here is a close up of the Shirataki Noodles.  The whole package has about 40 calories. 

The noodles have a bit of a fishy smell when you open the package.  I was expecting it to smell like a giant fish was just chilling in the bag.  But it wasn't that bad.  Just give the noodles a good rinse and you won't even notice.

Then dry the noodles a bit.

Wash up a bunch of asparagus and trim the end off.

Cut into bite size chunks and toss into boiling water to soften the asparagus up.

Chop up the Ham and half of the Onion.

Mince up the Garlic.

Add a little Olive Oil to a warm saute pan and add in the onion and Garlic and saute about 2 minutes.

Then add in the softened asparagus.

Toss in the Ham.

and scoop in about 2 Tablespoons of the Cooking Creme.

The noodles only take a few minutes so cook them up according to package instructions towards the end of the sauce cooking time.

Drain the noodles and add into the sauce.  If it feels too thick save a little of the pasta water and add it in to thin out.  I added in about a Tablespoon of the pasta water.

Enjoy!

Shirataki Noodle and Philadelphia Cooking Creme Recipe

1 Package Shirataki Tofu Noodles
1 Cup Chopped Asparagus
6 Slices sliced deli Ham, chopped
1/2 Onion Diced
1 Garlic Clove, minced
2 TBSP Philadelphia Cooking Creme Italian Creme and Herb flavor
1 TBSP Olive Oil

In a pot place about 2 cups of water and let it get to a boil.  Then add the Asparagus bits and cook until just tender.  Drain and set aside.  With a large non-stick skillet warm up the Olive Oil.  Then Add in the Onion and Garlic and saute for 2 minutes.  Then add in the reserved Asparagus, Ham, and Philadelphia Cooking Creme.  Cook until warmed through.  Cook the Shirataki noodles according to package instructions.  Drain, reserving a bit of cooking liquid, and add to the sauce pan.  If the sauce is too thick add in reserved pasta water until desired consistency is reached.

Enjoy!

Approximately 3 servings

215 Calories
13 Carbs
12 Fat
17 Protein