It’s no big secret that a good majority of my travels center around foodie destinations. What can I say? I love to eat, and I’m not ashamed to admit it. Our kitchen (if you can even call it that) in San Francisco was tiny, so we didn’t have much room (literally) to be creative. Now, that we’re staying at my parents’ house (still)—which has ample cooking and baking space—I’ve enjoyed messing around in the kitchen on occasion.
Which brings me to the Real Women of Philadelphia (RWOP), a two-year-old program Philadelphia Cream Cheese created as a place for women to share recipes, create friendships and win amazing contests. To celebrate season 3 in fine foodie fashion, Kraft Foods is launching a series of contests giving women various ways to achieve their dreams. I joined the community to find other dishes to add to my ever-growing Pinterest boards, and RWOP asked me to share some of my favorite recipes, so here goes.
While it may be one of the most basic foods out there, I’m a total sucker for any sort of tomato soup—the creamier, the better. If it’s on the menu, I always order it as an appetizer. Thus, this delicious Italian-inspired Fire Roasted Tomato Gorgonzola Bisque will make it way into my kitchen soon:
- 1/2 cup Philadelphia Cream Cheese, softened
- 10 ounces Tomato Puree
- 14 1/2 ounces Fire Roasted, Diced Tomatoes
- 1 cup Heavy Cream
- 1/2 cup Gorgonzola Cheese
- 5 cups Chicken Stock
- 1 pinch Cayenne Pepper
- 1 Salt and Black Pepper, To Taste
- 2 pinches Italian Seasoning Blend
- Place chicken stock and tomato puree in a medium to large saucepan on the stove top over medium heat. Season with Italian seasoning blend, salt, pepper and cayenne, to taste. Whisk until blended. Lower fire, cover and let simmer.
- Add the diced tomatoes, cover and allow to cook until the tomatoes begin to break down. Add the Gorgonzola and the cream cheese and whisk until they melt.
- Remove the tomatoes from the stove and place in food processor. Add heavy cream and pulse until smooth.
- Taste and re-season, if necessary. Serve. Enjoy.
I cook with sweet potatoes at least twice a week, so when SVV found this recipe for Santa Fe Pork & Sweet Potato burritos, I knew it would soon appear on our dinner menu. Last night was that night, and the final result did not disappoint.
- 2 pounds boneless pork chops
- 2 pounds sweet potatoes
- 5 ounces Santa Fe Blend Kraft Philadelphia cooking creme
- 14 ounces can black beans, drained and rinsed
- 4 large tortillas/wraps
- Cut the pork chops into bite-sized pieces. Cook in a large skillet with a little bit of water over medium-high heat until the pork is cooked through and no longer pink, from 5 to 7 minutes. Drain off excess water and fat.
- Meanwhile, chop the sweet potatoes into 1/4 inch dice. Peel the potatoes if desired (we always do). Place in a medium saucepan and add enough water to cover. Bring to a boil and simmer 5 to 7 minutes, or until the sweet potatoes are fork tender. Drain.
- Combine the sweet potatoes and pork in the skillet. Add the cooking creme and heat oven medium-low heat until the sauce is warmed through, about 3 to 4 minutes.
- Divide the Santa Fe pork and sweet potatoes among the tortillas. Add the desired amount of black beans to each wrap. Fold up the burritos by bringing in the two sides, folding up the bottom over the ingredients and rolling to fully wrap the filling.
- We also opted to use sour cream, green chiles and cilantro, which we picked from the herb garden SVV and I planted last month, as garnishes.
You didn’t think I’d talk food and not mention a dessert, did you? That’s just plain silly, particularly as I spend more time thinking about dessert than anything else. Check out how amazing this French-style Rockin Robin Parfait sounds.
- 1 cup dried tart cherries
- 1/4 cup amaretto, almond liquor
- 1 1/2 cups Amaretti cookies
- 3/4 cup sliced almonds, toasted
- 4 tablespoons butter, melted
- 8 ounces Philadelphia Fat Free Cream Cheese
- 1/2 cup creme fraiche
- 1 tbsp hard shell chocolate
- 6 dark chocolate covered cherries
- 6 chilled champagne flutes
- Put dried cherries in a microwave safe bowl; add amaretto and microwave on high for 1 minute. Set aside to cool to room temperature.
- Place cookies and almonds in food processor; process into fine crumbs. Combine with melted butter.
- Process Philadelphia Cream Cheese and cherries in their liquid until cherries are finely chopped. Blend in creme fraiche.
- Dip chilled flutes in chocolate. Scoop 1 tbsp. ground cookie mixture into bottom of flutes. Layer even amounts of cherry cream into flutes, saving enough for another layer. Scoop 2 tbsp. of cookie mixture into each flute, then top with remaining cherry cream.
- Garnish with chocolate-covered cherries. Chill for at least 30 minutes.
But onto the good stuff—how can you jet set to Europe on Kraft Foods’ dime?
Note: Philadelphia did not send me any ingredients for the purpose of this post. This is our regular, honest-to-goodness cream cheese stash in the fridge.
To enter, simply register to join the Real Women of Philadelphia community and submit an original recipe—that incorporates Philadelphia Cream Cheese, of course—and a video inspired by France, Italy or Greece for a chance to win a dream getaway to one of the aforementioned countries. The contest begins today and runs through July 15 and is only open to U.S. residents (sorry, Canadian pals).
At the conclusion of the contest, the RWOP community will decide the winner of the three major prizes. Each winner and a guest will embark on a delicious dream trip where they’ll experience local cuisine and culture and enjoy scenic tours, wine tastings and dining at some of Europe’s finest restaurants. Throughout the season, Kraft also will be giving away more than $100,000 in prizes, including a kitchen makeover and many other sweet deals.
So what are you waiting for: Go win a trip to Europe, then send me a postcard, will you? And while we’re talking food, leave links to your favorite recipes below if you will so I can keep my husband fed and happy.
I have been selected by Kraft Foods to be an ambassador for the Real Women of Philadelphia. While I have been compensated for my time, my opinions are my own, and I have not been paid to post positive comments. And I really do have that much cream cheese in my fridge. For reals.