Tag: cream cheese

bruschetta finished, photo by jenny macbeth

Bruschetta Dip. Great for Parties.

Posted on by Jenny MacBeth

 

WOW your friends with this cool and easy dip. It’s awesome for picnics.

This yummy idea was inspired by, Monica Sieber from Pittsburgh, PA. Thanks girl. We love it!

diced tomatoes, basil, garlic, cream cheese, photo by Jenny MacBeth

You’ll Need:

3 (14.5 oz.) cans of diced tomatoes

2 (8 oz.) bricks of cream cheese

8-10 garlic gloves, crushed

1 cup of fresh basil, chopped

2 Tablespoons of balsamic glaze

3 Tablespoons of extra virgin olive oil

Sea salt and pepper

Let’s get started…

hunts diced tomatoes, photos by Jenny MacBethSlightly drain the diced tomatoes.

chopped basil, photo by Jenny MacBethChop up the basil. I just love chopping fresh herbs. It makes our house smell so divine. Even our bunnies come running out to the kitchen to see what I’m making.

crush garlic, photo by jenny macbethIn a large bowl, toss in the tomatoes, basil and crushed garlic.

balsamic glaze photo by jenny macbethAdd in the balsamic glaze and olive oil. Season with some sea salt and fresh ground pepper and mix.

spread out cream cheese and mixture, photo by jenny macbethSpread the cream cheese over the bottom of an eight inch round dish, or any type of shallow serving platter. Pour your mixture over the top of the cream cheese.

bruschetta finished, photo by jenny macbethSlice down a baguette loaf. No need to toast the bread or bake the dip. It’s ready.

Hint: This dip tastes better the longer it sits, so you can prepare it the night before.

YUMMY!

Any cool ideas? Please share because this girl likes to eat.

 

Cream Cheese Chicken Pasta

Posted on by Jenny MacBeth

 

Discovery! I was cleaning out my refrigerator and found a brick of cream cheese. The expiration date was approaching next week, so I thought, “I need to use this up. But, er, how?”

I opened a bottle of beer and by the time I finished, I thought, “Let’s melt it down and pour it over pasta.” Since I have 20, 10 for $10, boxes of pasta.

You’ll Need:

Whatever you like. Seriously. I pulled out a few items, tossed it in a pot and Voilà ! Fantastico ! (I’m starting to make up my own words). Hungry, I didn’t think that this was going to be a blog post. I didn’t measure out the ingredients, and there are no photos of the preparation. However, when I was finished, I realized that it was really good and kicked myself in the arse.

I Used:

1 pound of pasta, cooked to taste.

A bag of frozen broccoli

Oil cured black olives, pitted

Shredded Chicken, precooked. I had two breasts leftover. Or, use canned chicken. Why not?

A handful of cherry tomatoes

Some diced parsley

About 5 cloves, squished or chopped – whichever you prefer.

A bunch of green onions, chopped, and included some of the green stems

Balsamic glaze

Salt and Pepa

Photo by Jenny MacBeth

How I prepared it…

I cooked and drained the pasta. In the same pasta pot, I put in the green onions, garlic and cream cheese over a medium heat until the cheese melted. I added in the pasta and all other ingredients, minus the balsamic glaze. I used the glaze as a garnish by drizzling a little over the pasta. I served it up warm with a crusty bread and beer.

All good things can only come from cleaning out your refrig.

Have you put everything-but-the-kitchen-sink in a pot and it turn out Fantastico? Please share because this girl likes to eat.