Kraft has been a trusted and favorite brand for as long as I can remember. Being from the burbs of Philly, you knew I’d be a Philadelphia brand cream cheese fan too. When I learned Kraft First Taste was sending a coupon for a free tub of the new cream cheese cooking crème my excitement was akin to that of kid in a candy store. The coupons arrived just in time for the weekly grocery store run. Not only did I receive a free tub but also a second coupon for a $ 1.50 off a second tub – woo hoo!
Inspired by the recipe insert, that evening I whipped up pork medallions with veggies and Santa Fe crème sauce served over yellow rice. The Santa Fe crème makes for a superb sauce. Spiced up nicely, very rich and super thick, at first glance, I thought it a spread.
First, rub six regular pork chops with Adobo seasoning and cumin, brown them lightly over a medium heat. Then add about half a cup of chicken broth, cover and cook on low about 45 minutes or until pork can be de-boned easily. Remove the pork de-bone and return to the pan.
Cooking economical cuts of pork slowly ensures tenderness.
Add the tub of Santa Fe crème and stir. Top with 1/2 cup diced tomatoes (no liquid) and frozen veggies, not thawed. I added frozen baby peas, white corn, green peppers, and fresh onion strips. Cover and cook until veggies are hot. Gently stir to combine veggies and sauce. Plate a serving of rice, place pork medallions in center of the rice bed. Finally, spoon veggies and sauce over all. Yields approximately four adult servings.
With the second tub of Santa Fe cooking crème, I made a Mexican Lasagna. This time I measured everything except the seasonings.
Philadelphia Brand Santa Fe Mexican Lasagna
4 boneless skinless chicken breast halves cut into strips
1 tub PHILADELPHIA Santa Fe Cooking Crème
6 flour tortillas, fajita size
1/2 cup diced tomatoes and green chili peppers, drained
1.5 cups shredded cheddar or Colby jack cheese
1.5 cups frozen onion and green pepper strips
1 can red beans, rinsed and drained to reduce sodium
Preheat oven to 375. Slice the chicken breasts crosswise into strips and place in a bowl. Sprinkle liberally with Adobo seasoning and a shake of chili powder.
Add a small pool of olive oil to a fry pan along with about a 1/2 teaspoon of cumin and mix well. Set to a medium heat, and then add the seasoned chicken. Stir-fry until chicken is no longer pink.
Stir in the frozen green peppers, onions, rinsed red beans, and 1/3 of the cooking crème. Cover and cook over medium low heat for about five minutes.
Stir in the tomatoes and cook uncovered for five minutes more slightly reducing the liquid.
Meanwhile, line the bottom of a 9 x 13 pan or casserole dish with 3 flour tortillas. Cover the tortillas with half of the chicken mixture. Drop half of the remaining crème by small spoonfuls randomly over the chicken. Sprinkle half of the shredded cheese on top. Repeat with remaining ingredients, ending with the shredded cheese. Bake for 15 to 20 minutes or until heated through and cheese slightly browned.
This cooking crème is yet another outstanding and savory time saving recipe enhancement product from Kraft Foods. I received the coupons as a member of the Kraft First Taste community. While I did receive the Kraft coupons, this is not a sponsored review or a requirement of my membership but rather an impressive product that I believe will be beneficial to my readers.
Plus, participate in the Kraft First Chat Threads study and receive a $5 online gift certificate (limited to the first 200 eligible invitees)
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