Shrimp & Broccoli Fettucini with PHILADELPHIA Cooking Creme


Thank you to Kraft Foods for offering me the opportunity to recreate a recipe with PHILADELPHIA Cooking Creme. Please click here to learn more about all the PHILADELPHIA Cooking Creme flavors and recipes.

I’m sure you’ve seen Philadelphia’s Cooking Cremes in the store. There are
a variety of flavors available to help create an easy, quick and delicious meal using just a handful of ingredients. Have you tried any of them yet? If you haven’t, you don’t know what you’re missing! I was introduced to Philadelphia Cooking Creme several months ago when my mother-in-law used the Santa Fe blend to make Santa Fe Chicken Casserole}. It was a fantastic combo of chicken, tomatoes and black beans with a spicy cream sauce, tortillas and cheese all baked into a yummy casserole. She told me all about the new line of cooking cremes and at my next trip to the grocery store I found myself having a hard time deciding which flavor to choose! I ended up going with the Italian Cheese & Herb flavor. I didn’t know what I was going to do with it, but it sounded yummy!

Once I got home I found a recipe attached to the lid for a Tomato Basil Pizza. I figured I would try that. It was easy, it was quick and it was delicious! I was so impressed that I shared it with you in a post I called, “Winner, Winner Pizza Dinner!”

You can actually find this recipe and many more for all the different Cooking Creme flavors on Philadelphia’s site. All the recipes use a small list of simple ingredients but the Cooking Creme is what brings big flavor! But you can also add a couple of your own favorite ingredients to these recipes to accommodate your family’s taste buds.

Like this one for Shrimp & Broccoli Fettucini using the Lemon & Savory Herb Cooking Creme. The original recipe was fine, but you know me. I can never leave a recipe just as it is.

Just in case you didn’t watch my Oscar-winning performance video or in case you need step by step visuals (like myself), here is the recipe.

Ingredients: 1/4 lb.fettuccine, uncooked; 1 cup broccoli florets; 3/4 lb.thawed cooked shrimp {I used fresh raw}; 1 clove garlic, minced; 1 tub(10 oz.) PHILADELPHIA Savory Lemon & Herb Cooking Creme; 1/4 cup milk; 1/4 cup chopped tomatoes. I also added 6 slices bacon and 1/4 cup chopped fresh basil.

Cook bacon in skillet until brown and crispy. Remove to paper towels and drain fat from pan, reserving 1 tsp.

Return to burner and add shrimp and garlic. Sauté shrimp and garlic, stirring frequently {cooked shrimp for two minutes, uncooked shrimp, cook 5 minutes, until pink}.

fIn the meantime, cook fettucini according to pacakge instructions, omitting salt. Add chopped fresh broccoli during the last three minutes of cooking.

Stir in 1/4 cup milk and PHILADELPHIA Savory Lemon & Herb Cooking Cream to shrimp. Cook on med-low heat, stirring often for 2 minutes, until combined.

Drain pasta and broccoli.

While still hot, combine pasta, broccoli and sauce with tomatoes, basil and bacon. Toss to combine.


You gotta try this stuff!

Thank you again to Kraft Foods for sponsoring this blog post. I was selected as one of 20 bloggers by Technorati Media and Clever Girls Collective to participate in the Kraft Foods PHILADELPHIA Cooking Creme signature recipes campaign. While I have been compensated for my time and received the product, my opinions and experiences are my own.


Lowcountry Boil – It’s a Tradition

I think I have the right to claim myself a “Southerner.” I was actually born in Wisconsin, but I’ve lived here, in SC, the majority of my life. But, to be honest, I don’t think I knew what it meant to be a Southerner until I experienced Lowcountry life while living in Charleston. If you haven’t been, put it on your list. It’s an amazing place that includes history, architecture, beaches and delicious cuisine. 
 I had the privilege of living in Charleston for eight years after I graduated high school. What lead me to Charleston? I didn’t even have to get out of the car that day {I was there on a “college day” with my dad visiting College of Charleston}. I knew it was the place for me. Can you blame me? That fall of 1997, my parents moved me into my dorm and drove away. I stayed in there, in Charleston, for eight years. I met the love of my life there, in the Lowcountry. What is the Lowcountry? I’ll let these photos tell it all.

It’s the beach, it’s the marsh, it’s the crabbing docks, the salty smell, the humidity and so much more!
Okay, before I tell you my whole life story {Don’t worry, I will. Bit by bit, as it is appropriate. That’s my style}, let me get on with the purpose of this post. So, I had the privilege of experiencing Lowcountry life and one of its most popular seafood dishes, Lowcountry Boil {some call it Frogmore Stew}. 
 YUM-YUM! This is Lowcountry Boil! It’s an easy, one-pot dish that is so delish on a hot summer day. Especially when you are on the Southeastern coast and can get your hands on fresh, local shrimp! I make it every summer at the beach.
{The recipe below will feed 6 adults but this recipe can be easily adjusted to feed a large group.}

 Start with 3 cloves of garlic, smashed; 1/2 an onion, cut in chunks; 1 large lemon, sliced; 1 pkg. crab boil seasoning bag or 4 Tbsp Old Bay Seasoning; 1 tsp sea salt.
Heat a large pot of water on the stove {I fill my pot half full}.

Add garlic, onion, lemon, seasoning and salt to pot, cover and simmer for 20 minutes, bringing water to a boil towards the end of this time.

In the meantime, chop 2 packages kielbasa or smoked sausage, 1 pound new potatoes and 6-8 ears of corn.

Remove lid and add sausage and potatoes to pot. Cook, uncovered, for 15 minutes.

Add corn and cook for 10 more minutes.

Clean and devein 2 pounds of fresh shrimp. Do not peel.
Add shrimp to the pot and cook five minutes or until pink.

Do not overcook shrimp!

Drain water from pot and dump seafood mixture onto a countertop or tabletop protected with newspaper.

Disgard lemons and seasoning packet.
Serve with fresh lemon slices, cocktail sauce and butter.
This is such a great meal for large gatherings. It is simple and informal, yet a great feast for an outdoor summer party. Serve with some crusty bread, a simple salad, sweet tea, cold beer and some good music and your Southern party is bound to be a success! And if you don’t live in the South? Introduce your friends to something new! 
Glad to be back, but really missing vacation! I can’t wait to share with you our amazing experience on Fripp Island! Stay tuned. . .

My Favorite Tilapia Recipe

Hi friends! I hope you didn’t mind that I didn’t post for almost two days. Sorry! I’ve been quite busy with a few other projects and haven’t had a minute to sit down to write! “What? You mean you don’t have your posts planned for weeks?” you ask. No, I don’t. I often write my posts the night before. It may be a project or recipe that I photographed last week, but I don’t post them until I feel like posting them. I post based on my mood! Yes, it may cause me to stay up late at night, but it also gives you the real me. The way I’m feeling, what’s going on in my “real” life and what I think you might be interested in. 
Gosh, talk about going off on a tangent! Anyway, I’ve been busy with other projects, one of which I cannot wait to share with you very soon! Nope, it’s not a room in my house. It’s not a piece of furniture. It’s a new site! I’m so excited to tell you all about it. But you’ll have to wait. Just a little longer. 
Okay, let’s get to the post. This is my favorite recipe for tilapia. If you’ve never had it, tilapia is a very mild, light and flakey fish. I combined and modified two different recipes from to come up with my favorite way to serve this fish.
Doesn’t that look delish? 
Here are the ingredients.

For the sauce: 1/4 cup mayo, 1/2 cup sour cream, 1/4 tsp garlic powder, 1 Tbsp fresh lemon juice, 2 Tbsp chopped fresh dill (1 Tbsp dried dill) and a dash of salt.

Combine ingredients in a bowl.
Mix well to combine and refrigerate for at least one hour.
In the meantime, let’s start the fish!
Yes, this is a lot of spices. But most are pretty basic. 
2 Tbsp paprika, 1 Tbsp onion powder, 1 tsp sea salt, 1 tsp dried oregano, 1 tsp thyme, 1 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp celery seed and ground cayenne pepper to taste. About one pound tilapia (4-6 filets), 1/4 cup extra virgin olive oil.

Combine spices and mix well.

Place fish fillets in shallow baking dish.

Sprinkle with spices and place in refrigerator for about thirty minutes.

Heat oil in a skillet over med-low heat for 2-3 minutes. Place fish in the pan.
Cook for 4 minutes on each side or until fish is done. 
Serve with the dill sauce.