This is Week #3 in the Real Women of Philadelphia Video contest. I love the Original Flavor!! It tastes just like the original Philadelphia cream cheese!! But this time, spreadable, spoonable and still yummy flava flave!!
My two recipes I have entered this week (Chimichurri-Marinated Shrimp Pitas with Apple Cilantro Slaw AND Creamy Orange Ginger Rotini) both include a great product – Broccoli slaw mix. If you’ve not tried it, you’ll like it.
Even people who don’t like the taste of broccoli will like this, it is very similar to cabbage-only slaw mix.
I’ve made sure to link those recipes with their perspective links to the videos at the realwomenofphiladelphia website just simply click on the recipe titles above to go to those videos.
For the recipes, themselves, I have included both below. Both are EASY recipes. You’ll love both of these!! Enjoy!
One more week to go!! Can’t wait for next week’s recipes. We’ll be using the Santa Fe Blend and it’s going to be some kind of Yummy!!
Yields 4 servings
Prep time: 35 minutes (includes marinade time)
Cook time: 5 minutes
Total time: 40 minutes
1 pound frozen jumbo shrimp, thawed, peeled, tails removed and deveined
1 cup plus 3 tablespoons Chimichurri Argentinian sauce, divided
2 limes, divided
1/2 bunch cilantro leaves, divided
1-10oz. tub Kraft® Philadelphia Original Cooking Creme
1/4 cup or more apple juice
1-12oz. bag shredded broccoli slaw mix
1 Granny Smith apple cored and diced
4 whole wheat pitas, cut in half
For marinade, place 1/4 cup cilantro into a food processor. Pulse to mince cilantro. Add 1 cup Chimichurri sauce (less oil), 2 teaspoons lime zest and 1/4 teaspoon salt and pepper. If a more liquid marinade is desired, add teaspoons of oil from Chimichurri sauce until desired consistency.
Combine shrimp in a gallon-size resealable freezer bag with marinade. Marinate in refrigerator for 20 minutes.
Create dressing for slaw. In a small mixing bowl, whisk 1 cup cooking creme, 1/4 cup apple juice, 1 tsp. lime zest, 2 tablespoons fresh squeezed lime juice and 3 tablespoons oil from Chimichurri sauce. Taste. If desired, add teaspoons of apple juice or lime juice until desired taste is acquired. Dressing should have a lightly sweet, yet tangy flavor.
Mix 1/4 cup chopped cilantro with slaw mix together in a large bowl. Drizzle with dressing and toss.
Preheat the oven to 400 degrees. Place the shrimp on a baking sheet sprinkle with salt and pepper. Discard marinade. Bake for about 5-7 minutes, depending on size of shrimp.
When ready to serve, toss chilled slaw mixture with chopped apple. Cut shrimp into bite-size pieces. Take the halved pitas and fill 3/4 way with slaw and place shrimp evenly into pitas. Serve while shrimp is still warm.
NOTE: If consistency of slaw is acquired prior to tossing with all dressing, some can be set aside for later when serving pitas.
Chill dressing for at least 15 minutes; dressing alone can be chilled over night. If any remaining dressing, drizzle into pitas or place into dressing cups to be served on the side.
Yields: 8 Servings
Prep time: 30 minutes (20 minutes chill time)
Cook time: 0 minutes
Total time: 30 minutes
13.25oz. cooked whole wheat Rotini pasta, cooled
12oz. bag broccoli slaw mix
10oz. tub Kraft Philadelphia Original Cooking Creme
2/3 cup Orange Ginger salad dressing (Newman’s Own)
1 Tablespoon orange zest (optional)
1/4 cup sesame seeds (optional)
Combine cooked and cooled pasta with slaw mix in a large bowl.
In a small bowl whisk cooking creme, salad dressing and zest. Pour the dressing mixture over the pasta mixture, sprinkle sesame seeds (optional) and stir to combine. Cover and refrigerate for at least 20 minutes before serving.
Serve chilled or at room temperature.