Philadelphia Cooking Cream and Pizza

Over the weekend I got to host a Philadelphia Cooking Cream house party!!  It was a lot of fun! The people at House Party sent me a free box with all the party supplies!  I got a brand new pan, and a bunch of other stuff, including coupons and recipe booklets to give to all my guests. There are four different flavors of this cooking cream.  Since they gave me coupons for free tubs, I got all four.  I made pizza and used a couple of the cooking cream flavors as the sauce.  It was really good!  I think it might even be the best homemade pizza I have ever made!  I've been trying to perfect homemade pizza for years because it is my hubby's favorite food, so when I saw this recipe for crust on my friend's blog, I decided to try it. It was really good!  I will definitely make it again!  Here is what I did:

Yummy Homemade Pizza

• Crust
• Chicken, cooked and cubed
• Pizza Cheese
• Mushrooms, sliced
• onions, sliced
• Philadelphia Cooking Cream (original and savory garlic flavors)
• BBQ sauce
• Ranch Dressing Mix (Dry)
• Pineapple Tidbits

I made two different pizzas.  The first was a BBQ Chicken pizza, the second was a Garlic Chicken pizza.

For the BBQ Chicken pizza, I combined half of the tub of original cooking cream and about 1/4 cup of BBQ sauce.  Then I added in about half of a packet of ranch dressing mix.  I used that as the sauce, and then piled on the cheese.  I then added chicken (cooked in BBQ sauce), onion, and pineapple. 

The Garlic Chicken pizza was easier!  I just put enough garlic cream on to cover, and then piled with cheese, chicken, pineapple, mushrooms and onion. 

Both pizzas were delicious!  I can't wait to try the other flavors and make other things! :)

Yummy Chicken Alfredo/Pesto Tortelloni

My hubby went on a business trip a few years back, and they had a pasta bar at the office he went to where they could pick their own sauces and ingredients to put with their pasta. He loved it! When he got home, he told me about this yummy pasta that he had. This is my attempt at re-creating it!

Mushrooms, sliced
Onion- sliced into thin strips
2 cloves garlic, minced
Chicken, cubed (For the two of us, I usually just do 1 chicken breast or 3 tenders)
2 TBSP oil
1 package of Tortelloni pasta (We like the 3 cheese flavor)
1 package of pesto sauce prepared per instructions
1/2 cup butter
1 cup cream (or fat free half and half works too)
Parmesan cheese to taste

Cook the chicken in a pan with oil. When it starts to brown, add in the vegetables. Saute until done. In the meantime, boil some water. Cook the pasta according to the directions. Drain. In the same pan, melt 1/2 cup of butter. Pour in cream and stir. Add in desired amount of Parmesan cheese to make it taste like alfredo sauce. Pour pasta into the alfredo sauce. Mix in desired amount of pesto. Add chicken/vegetables and stir together. I like to top it with shredded Parmesan. Enjoy!!

Chicken Parmesan

Tonight for dinner, I decided to try to recreate one of our favorite meals! When my hubby and I were on our honeymoon, we drove up to Portland, Maine one night. We ate dinner at this little restaurant that is on a boat in the harbor. We both ordered the Chicken Parmesan. Since then, we have loved eating it because it reminds us of that really fun night! Here's how I made it:

Chicken Tenders or Breasts
Parmesan Cheese (As much or as little as you would like)
1 egg, beaten
Chicken Shake 'N Bake or Italian Bread Crumbs
Mozzarella Cheese
1 jar Spaghetti Sauce
Spaghetti noodles

Combine Parmesan cheese with the chicken covering. Dip the chicken in the egg to cover it, and then place it in the crumb/cheese mixture. Bake in a 400 degree oven for 20 minutes or until chicken is done. When it is done, put some Mozzarella cheese on each chicken piece and cook until the cheese is melted. In the meantime, cook the pasta according to package directions. Heat up spaghetti sauce. Serve it all up and enjoy!!!

Homemade Chicken Noodle Soup

I love good homemade soups. This one is really good! The frozen noodles make it even better!

(measurements are approximate)

1 roasted chicken, shredded

2 stalks celery, chopped

6-8 potatoes, peeled and cubed

4 c. chicken broth, low sodium

1 small pkg. mini carrots

4 c. water

1 small onion, chopped

1 pkg. frozen egg noodles

Cook all ingredients except noodles until veggies are tender. Add noodles. Cook until done. Salt to taste.

Chicken Enchiladas

I was trying to think of a good recipe to put on here as my very first recipe! I decided to share my favorite chicken enchiladas. This recipe came into our family when our 5 year old daughter was born. A really nice neighbor made these for us so that I would not have to cook right after we came home from the hospital. They were so yummy that I had to have the recipe!

8 6-inch tortillas

3 T. flour

½ c. chopped onion

1 (8 oz) carton sour cream

4 cloves garlic, minced

2 c. chicken broth

1 tsp. ground coriander

1 (4 oz) can diced green chili peppers, drained

¼ t. pepper

1 c. shredded Monterey Jack cheese

2 T. butter

2 c. cooked chicken (To save time, I buy a rotisserie chicken from the grocery store, and shred it)

Sauce: Cook onion, garlic, coriander, and pepper in butter until onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir until thickened and bubbly. Remove from heat and stir in ½ cup of the cheese.

Filling: Stir ½ of the sauce into the chicken. Place about ¼ cup filling atop each tortilla; roll up. Arrange rolls, seam side down, in a lightly greased pan. Top with remaining sauce. Bake covered in a 350 deg. oven about 35 minutes or until heated through. Sprinkle with remaining cheese. Bake uncovered 5 minutes more or until cheese melts. Let stand 10 minutes.

Optional: garnish with sliced olives, green onions, or chopped tomatoes.