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Posts Tagged ‘Cream Cheese’

Basically, this meal was a quicker version of the recipe found here. I rather quickly cooked up (over medium-high heat) the garlic, mushrooms, baby spinach, red pepper flakes, cumin and salt. I drained the excess liquid and then added about a 1/4-1/2 cup of salsa (after draining that, too). Next, I added about 3 Tbsp. of cream cheese and removed the pan from the heat. I stirred in the cream cheese with the still-warm filling and then let it cool for a couple of minutes. Next, I put the filling in a tortilla, sprinkled some cheese on top and wrapped it up. (A bit more shredded cheese on top of those, too.)

Since our broiler tends to pretty faithfully ignite food items in less than one minute (yes, literally!), I opted for a 350 degree oven for 8 minutes or so to melt the cheese on top. Tasty, quick, a bit cheesy (so be it), with leftovers for lunches tomorrow. Works for us!

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Well, I meant to cut into this burrito-of-sorts before I took the picture… It’s filled with a saute of mushrooms, garlic and baby spinach, mixed together with cream cheese. Quite yummy, if I may say so myself. I rolled that mixture into the tortilla type of wraps and sprinkled some shredded cheese on top. That went into the oven to bake and warm and melt the cheese. I pulled out some garden-grown yellow cherry tomato salsa that I had in the freezer, and I also mashed up two avocados for the topping here. (I did, however, add too much fresh lime juice… so be it.) Cut it all with a dollop of sour cream and call it dinner. 🙂 I had actually assembled the burritos the night beforehand and kept them in the fridge… very nice to come home and just stick them in the oven…

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This was a very simple test recipe for a cream cheese spread using some of my fresh herbs from the balcony garden. We spread the spread (!) on some warm biscuits, and I also added it to some sandwiches the next day. It was easy, tasty and fun to make. For me, the real fun part is just knowing that I grew the herbs and that they are fresh from the balcony!

I used a package of cream cheese and a dollap or two of some sour cream as the base. Then, I added some fresh thyme and fresh chives. Lastly, I added some sun-dried tomatoes and blended it all together in the food processor. Chill. Pretty simple… I think I also added a few leaves of fresh oregano in there too, just for kicks. All in all, it’s a fun way to play with my herbs. 🙂

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Here’s a light and fluffy Chocolate Frosting family recipe that D. and pup like to use when their sweet teeth kick in… It’s nice and sweet (but not too sweet). And yes, it’s fluffy. Good fluffy…

  • 1 stick of Butter, softened
  • 1 8-oz. package of Cream Cheese, softened
  • 4 Tbsp Milk
  • 1 tsp Vanilla
  • ½ cup Cocoa Powder
  • ¾ of a box of Confectioner’s Sugar

Use a mixer to blend all ingredients together. Spread frosting onto cake. Sprinkle mini chocolate chips over top, if desired. Enjoy!

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Chocolate Crepes

These crepes were D.’s idea… 1) Because he is the main sweets-eater in the house, and 2) because it was something that we could make with pup and she would like them too. Pup did a great job making the crepe batter, D. cooked the crepes, and I did the clean-up. We made one batch earlier, but those came out too sweet for me. This time, the sweetness was just right and the cocoa powder in the crepe batter complemented that very nicely. We used a cream cheese filling, because that’s what we like. It also chills very nicely in the fridge. It’s been said that the crepes themselves will freeze well, but we haven’t gotten quite that far yet…

Filling:

  • 1-1/2 blocks of Cream Cheese (8-oz packages), softened
  • 1/2 tsp Vanilla
  • 1/2 can of Sweetened Condensed Milk
  • 1/2 bag Mini Chocolate Chips

Blend all ingredients together with mixer and set aside.

Crepes:

  • 2 cups Flour
  • 1 tsp Sugar
  • 2 Tbsp Cinnamon-Sugar
  • 2 Tbsp Cocoa Powder
  • 1/4 tsp Salt
  • 2 cups Milk
  • 2 Eggs
  • 2 tsp Vanilla

1.  Combine the dry ingredients in a large bowl.  Using a mixer, slowly add the milk and eggs, blending until smooth.

2.  Heat a lightly-oiled skillet over medium-high heat.  Pour approximately 1/2 – 3/4 cup of the batter into the skillet and tilt so batter covers the surface.  Cook for about 2 minutes or until the bottom is light brown.  Using a spatula, flip the crepe to cook the other side for about 1 minute more.  Stack crepes and let cool.

3.  Put approximately 1/3 cup of the filling onto each crepe and gently roll together.  Top with whipped cream, fresh fruit, chocolate sauce and/or powdered sugar.  Eat cool or chilled. They are very good as a cold dessert on a warm summer day.

I’m also looking forward to trying these crepes with more of a dinner filling, such as sauteed veggies or a sun-dried tomato cream cheese mixture.  I’ll probably omit the cocoa powder for those though.  😉

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  • Chicken Breasts (one per person), trimmed – I recommend not getting thin-cut breasts, as the chicken is butterfly cut in order to stuff them. Though I have thought of using the thin-cuts and rolling the stuffing into the chicken breasts… Just haven’t tried that one yet. 😉
  • Marinade: Olive Oil, Fresh Lemon Juice, other Seasonings to taste – Marinade for 2 hours or overnight.
  • Stuffing:

  • 1-1/2 pkgs Cream Cheese, softened
  • 1/2 jar (8-oz.) Roasted Red Peppers
  • 8-10 Sun-Dried Tomatoes
  • 1/2 jar (8-oz.) Artichoke Hearts, rinsed
  • 8-oz. Feta Cheese
  • For Topping: 12-oz. Shredded Mild Cheese – We used Chihuahua Cheese, but I imagine that Monterey Jack might also work well.
  • For Baking: 1/4 cup Chicken Broth, for bottom of baking pan.

1. Blend the above ingredients together in a food processor until smooth. This mixture also makes a flavorful spread for crackers and/or sandwiches.

2. Trim, if necessary, and butterfly cut the chicken breasts. Here is good instructional video on butterfly cutting chicken breasts. *Disclaimer: I watched the video with the sound on mute… The visual angle just exactly how I did my cuts, but I can’t attest to what she is saying.

3. Place the chicken breasts between plastic wrap and pound flat. This part is kind of fun and enjoyable…

4. Scoop approximately 3 Tbsp. of the cream cheese mixture and spread along the center of each chicken breast. Top mixture with a light sprinkling of shredded cheese. Fold chicken breast over itself and mixture and secure with toothpicks.

5. Pour approximately 1/4 cup Chicken Broth in the bottom of a baking pan. Place stuffed chicken breasts side by side in pan. Sprinkle lightly with shredded cheese. Cover with foil. Bake in a 350 degree oven for about 25 minutes. (The broth and the foil will keep the chicken very tender and moist.)

Serve as desired. We had these with couscous and asparagus, and it was an absolutely delicious meal! The chicken kept a subtle lemony touch, and the stuffing was creamy and flavorful with the roasted red peppers and sun-dried tomatoes. It was a hearty, yet light dish… very satisfying but not overly filling. A definite big yum…

Here’s a picture of our first attempt at this recipe – they were a bit overstuffed (though still quite tasty). We also added thinly-sliced ham to the stuffing that time (see post here). I think the measurements and ingredients given above fit a bit better together…

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