Tuesday, April 12, 2011

Ode to the Cooking Creme . . .

I have found a new product and L-O-V-E it!  For all you foodies out there you may turn your nose up at it but OMG Jeff and I cannot get enough.  It is Philadelphia's Cooking Creme in Italian Cheese and Herb.

Here's what I do -- altered from the recipe provided on the lid.

1 medium-size zucchini sliced into quarters length-wise then sliced
1 or 1/2 of a purple onion finely chopped
8 oz package of sliced mushrooms
1 cup on cherry tomatoes, whole or halved
~ 3/4 - 1 pound of protein (I have used chicken and *shrimp so far and also made vegetarian by just increasing the veggies.)  Chicken, I cut into bite sized pieces; shrimp, I left whole.
Olive oil
2 cloves of garlic, finely minced
Cooking creme as above
8 oz of orzo, cooked and drained
1/4 -- 1/2 cup of pasta cooking water

On medium-high heat, heat ~ 1-2 tablespoons of olive oil.  Add chicken and brown.  Add veggies, saute until cooked to your liking, 4 - 5 minutes.  Add garlic, once it becomes fragrant (30 seconds), add cooked pasta, cherry tomatoes, and 1/3 of the cooking creme package contents. Stir until well blended.  If the pasta mixture gets to thick, add some pasta water. (If you forget to reserve the pasta water, use milk.)

*  If you use shrimp, add after you saute the vegetables so you don't over cook the shrimp.

Jeff said to me last night, "We need to try all the flavors!"  
"Mikey likes it!"   


P.S. The initial recipe called for the whole tub of cooking creme but I think it is just right with about 1/3.  Then you can have this fabulous dinner more often!