Ultimate Tomato Basil Omelette

WOW. I had some leftover tomato basil salad, complete with mozzarella, tomatoes and basil so I decided to blend it all together to create more of a chunky sauce and it was unbelieveable. This omlette was outstanding.

Ingredients:

- 2 eggs
- tomato, basil, mozzarella salad, blended together
- 1/4 cup mozzarella cheese
- 2 tablespoons of your choice of meat, chopped
- canola oil
- salt
- pepper
- parsley to garnish

To Make:
In an omelette pan, drizzle some canola oil and turn on stove to medium heat.

Beat the 2 eggs in a dish, season with salt and pepper and dump into the hot pan. Spread the meat around in the pan, add cheese and 1 tablespoon of tomato mixture.

Top with a lid and cover for about 2 minutes, set stove to medium low heat.

Uncover, fold omlette in half and let cook for another minute.

Remove from pan, top with the rest of the tomato mixture and garnish with parsley.

I know... it's your new favorite breakfast. :-)

Southwestern Mac N Cheese

Not only is this simple to make but it's a crowd pleaser. If you love salsa con queso, then you will LOVE this mac n cheese!

Ingredients:

- 1/2 jar Salsa Con Queso
- 1/4 red bell pepper, diced
- 1/4 yellow bell pepper, diced
- 1/4 orange bell pepper, diced
- 1/2 pound mini shells
- 1/4 onion, diced
- olive oil
- 4 basil leaves, choppped
- salt
- pepper
- garlic powder
- crushed red pepper

To Make:

Salt a pot of water and cook pasta for 7-8 minutes until al-dente.

Saute the onions and peppers on medium high heat in olive oil for about 8 minutes, until tender. Season with salt, pepper, garlic powder and crushed red pepper flakes to taste.

Drain the pasta, do not rinse. Add directly into the veggies. Mix in 1/2 jar of Salsa Con Queso and top with fresh basil. Serve and ENJOY!

Pineapple Cherry Cheesecake

My mom-mom was the inspiration for this dish since she made something similar and we thought it would be awesome as a cheesecake. Let me tell you, it WAS delicious! The perfect desert for a hot summer day because it's not too heavy, too sweet or too much! It's awesome, light and refreshing!

Ingredients:


3 packages Philadelphia Cream Cheese
1 cup(s) of drained crushed pineapple
6 ounce(s) of vanilla pudding
1 container whipped topping
3 eggs
3/4 cup(s) of sugar
2 tsp. of vanilla extract
1/2 cup(s) of melted butter
1 1/4 cup(s) of graham cracker crumbs
1 cup(s) of dried diced cherries
1/2 cup(s) of skim milk

To Make:


- take 1/2 cup of diced dried cherries and mix into the graham cracker crumbs.
- Add in the melted butter and mix together.
- Press this into a springform pan and store in the refrigerator until ready to fill with cheesecake.
- In a large bowl, place three packages of room temperature Philadelphia Cream Cheese.
- Add one egg and beat together.
- Add second egg, beat together (with handmixer)
- Add third egg and half of the sugar, mix together.
- Add 2 tsps of vanilla extract.
- Add the rest of the sugar.
- Add in the 1/2 cup skim milk.
- Beat together.
- Mix in 1/4 cup of dried cherries.
- Pour mixture into springform pan.
- Preheat oven to 350.
- Bake for about 50 minutes to an hour. (I said an hour in my video but that is only if your oven is not very hot... mine took only about 50 minutes.)
- Remove and let cool.
- Mix in the crushed pineapple and vanilla pudding, make sure the pineapple is drained a lot.
- Microwave for 5 minutes, stirring every 2.5 minutes.
- Let this cool.
- Once cooled, fold into whipped topping.
- Remove springform pan from cheesecake.
- Spread Pineapple topping over cheesecake and top with remaining dried cherries.

ENJOY!

Sweet Potato & Spinach Side Dish

You may not have thought about mixing these 2 ingredients together, but I assure you, it's delicious. This goes well with fish or meat so the possibilities are endless!

Ingredients:

- 1 sweet Potato
- 1 cup frozen chopped spinach
- 1 small onion, diced
- 1/4 cup parmesan cheese
- olive oil
- salt
- pepper
- crushed red pepper
- garlic powder

To Make:

Peel and slice the sweet pototo in thin strips. Spread on a baking sheet and toss with olive oil, salt, pepper and garlic powder. Roast for 45 minutes at 350 degress, then broil for 5 minutes.

In a large pan, saute the onions for 2-3 minutes then add in the spinach. Season with salt, pepper, garlic powder and crushed red pepper. Cook the spinach and onions for about 5-8 minutes until tender and delicious. Mix in the parmesan cheese. Then mix in the sweet potatoes.

Serve with seafood or meat. Enjoy!

Creamy Cabbage Slaw

This takes traditional coleslaw to the next level. I'm all about amping up things... so here you go! Try this over chicken, fish, or put it on a hot dog or burger! Enjoy!

Ingredients:


- 2 tbsp. of Plain Philly Cooking Cream
- 1 1/4 head of green cabbage, sliced thin
- 1 1/4 head of purple cabbage, sliced thin
- 2 carrots, shredded
- 2 tbsp. of salt
- 1 tsp. of black pepper
- 1 tsp. of garlic powder
- 1/2 tsp. of oregano
- 1/4 cup(s) of olive oil
- 1/2 onion, diced


To Make:


heat a large pot with olive oil and add in the onion. Cook for 2-3 minutes until semi-tender.

Slice the cabbage very thin and add into the olive oil and onion.
Season heavily with salt and lightly with pepper and drizzle extra olive oil over top.

Mix together and cook for about 10 minutes until tender.

Shred 2 carrots and add into the mix.

Season the carrots with salt and pepper.

Mix together.

In a bowl, add the Plain Philly Cooking cream and season with salt, pepper, oregano and garlic powder.

Add 2 heaping tablespoons oh Philly Cooking Cream to the cabbage and mix until coated.

Serve overtop chicken, steak, pork, fish or on a hot dog or hamburger... you can serve really with ANYTHING... enjoy!

Philadelphia Cream Cheese Mini Stuffed Peppers

I'm really excited to be taking part in this fabulous new competition called the Real Women of Philadelphia with Paula Dean! Let me know what you think of my FIRST appetizer course...

Ingredients:

- 12 sweet mini peppers
- 8 ounces Philadelphia Cream Cheese
- 1/2 cup sun dried tomatoes, packed in olive oil
- 1 teaspoon pesto (or 6 fresh basil leaves)
- 3 pieces of turkey bacon
- 1/3 cup mozzarella cheese
- 1/2 onion, diced
- 4 garlic cloves, smashed and chopped
- olive oil
- crushed red pepper (to taste)
- pinch of salt
- 1/2 teaspoon of black pepper

To Make:

Drizzle olive oil into a medium sauté pan. Add in diced onion. Add in smashed, chopped garlic. Mix together and cook on medium high heat for 2 minutes.

Next, chop the turkey bacon and add into the onions and garlic. Cook for another 5 minutes on medium low heat.

In a food processor, add in the package of Philadelphia Cream Cheese, sun dried tomatoes, pesto, crushed red pepper flakes, salt and pepper. Pulse until well blended.

In a large bowl, mix together the cream cheese blend with the onions, garlic and turkey bacon. Add in the mozzarella cheese.

Heat oven to 365 degrees.

Wash and dry peppers.

Slice the tops off of the peppers and using a paring knife, remove the seeds and any insides.

Using a small spoon, gently spoon the cream cheese mixture into each pepper.

Line a baking sheet with tin-foil and arrange each pepper onto the baking sheet. Cover the top of the baking sheet with another piece of tin-foil.

Bake for 27 minutes.

Remove peppers and garnish with fresh parsley if desired.

Mexican Stack

This lunch was easy and very healthy. It's so full of flavor and color that your eyes and stomach will be thanking you. Check it out and let me know what you think!

Ingredients:

- Boca Burger
- re-friend beans (I used the ones with green chiles and tomatoes)
- corn
- salsa or tomato sauce
- fresh chopped lettuce
- olive oil
- salt
- pepper
- crushed red pepper

To Make:

In a saute pan, drizzle olive oil and cook the boca burger for about 4 minutes on each side until cooked. Top with refriend beans, corn and tomato sauce. Cover and simmer on medium heat for about 3-4 minutes until the ingredients are warmed. Season with salt, pepper and crushed red pepper to taste.

Place on place and top with fresh lettuce.

Enjoy!

Spring Pene with Red Peppers and Carrots

I love this dish because it's colorful and fun, just in time for Spring! Even better, it's a meal that you can make in LESS than 20 minutes!

Ingredients:

- 1/2 pound Pene Pasta
- 1/2 large red bell pepper, sliced lengthwise
- 1 small onion, diced
- 8 garlic cloves, diced
- 2 carrots, shredded
- olive oil
- Parmesan Cheese
- crushed red pepper
- oregano
- paprika
- garlic powder
- salt
- pepper

To Make:

Boil a pot of salted water and cook the pene until it's al-dente.

In the meantime, in a deep skillet, drizzle olive oil and cook the peppers, onions and garlic for about 5 minutes until semi-soft on medium high heat. Season with salt and pepper. Add in the shredded carrots and cook for another 5 minutes or until the pasta is ready. Drain the pasta, DO NOT RINSE and add into the mixture. Add more olive oil over top and add 1 teaspoon of the following: oregano, paprika, crushed red pepper, black pepper and garlic powder. Add in 1/2 cup Parmesan cheese.

Cook together for 2-3 minutes and serve immediately with extra Parmesan cheese if desired.

Pierogies & Fries

I was feeling pretty creative last night so I came up with this awesome dish. Easy and fun to make, this will be a winner with everyone!

Ingredients:- 1 package store bought pierogies (I used Feta, Spinach & Potato filling)
- 4 potatoes, peeled and sliced into long strips, like fries
- 2 cups frozen peas
- vegetable or canola oil
- bread crumbs, Italian style
- 1 tablespoon flour
- 1/2 cup feta cheese
- salt
- pepper

To Make:
Begin by dredging the fries in the flower and breadcrumb mixture. Add a bit of salt and pepper and a dash of water.

In a hot pan, add enough oil so it's about 1/2 inch deep. Heat the oil and gently add the fries in batches. Cook on each side about 10-12 minutes or until golden brown.

In a separate pan, drizzle slightly with oil and heat then slowly add in the pierogies. These will need to cook about 6-7 minutes on each side as well until golden brown. Once the pierogies are cooked, add in the peas. Season with salt, pepper and crushed red pepper to taste. The peas need about 5 minutes to cook.

To plate:
Arrange 3-4 pierogies on a plate, top with peas and place a section of the fries over top. Top with fresh feta cheese.

Serve while hot.

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