Salads for Summer – Asian Slaw and Summer Potato {Giveaway}

The TEXAS heat is sizzlin’ but it doesn’t stop us from eating!  Tons of grillin’ is happening on the ranch and I’m servin’ up sides to keep your taste buds cool and happy with flavor.

Around these parts, any sort of potato salad goes.  Some make it with mustard, some use mayo but if you’re really wanting to step outside the box and add some pizazz to your tater salad, try one of the cooking cremes that Kraft Philadelphia offers.  I used the Italian Cheese & Herb in my chicken and noodles, a warmer dish, and today I’m using it in tater salad.  I’ll be sharing another cold side, Asian Slaw, for you folks who want something different than potatoes.

what you need

  • 3 lb. new red potatoes, quartered
  • 1/2 cup water
  • 1/4 cup KRAFT Zesty Italian Dressing
  • 1 tub (10 oz.) PHILADELPHIA Reduced Fat Italian Cheese & Herb Cooking Creme
  • 1-1/2 cups cherry tomatoes, halved
  • 2 stalks celery, sliced
  • 1/4 cup KRAFT Shredded Parmesan Cheese

make it

  • Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Place in large bowl. Add dressing; toss to coat.
  • Refrigerate 1 hour or until completely cooled.
  • Add remaining ingredients; mix lightly.

The good news, my family loved it!  The bad news, there was literally only enough to fit into this bowl for me to take a photo.   If you need some new inspiration in the kitchen, check out their cooking cremes and recipes!

Here’s the Creamy Asian Slaw recipe!

what you need

  • 1 tub (10 oz.) PHILADELPHIA Original Cooking Creme
  • 1/4 cup KRAFT Asian Toasted Sesame Dressing
  • 2 pkg. (12 oz. each) broccoli slaw
  • 1/2 cup PLANTERS Slivered Almonds
  • 1/2 cup golden raisins

make it

  • Combine cooking creme and dressing in large bowl.
  • Add remaining ingredients; toss to coat.
  • Refrigerate 1 hour. Stir before serving.

SOMETHING FOR YOU!

TELL ME WHAT YOU’D MAKE WITH ONE OF THE PHILADELPHIA COOKING CREMES!  SHARE A RECIPE AND YOU’LL BE ENTERED TO WIN A $50 GIFT CARD AND COUPONS.

One entry per person, per day and each recipe must be different.  I’d love for you to share on Pinterest, Facebook, and Twitter but it’s not a requirement.  Giveaway ends on July 1st around 10pm CST.  Good luck!

Disclosure: Compensation was provided for my time & efforts to create this post. All opinions are my own, always.

Comments

  1. 102


    Angela W says

    BAKED CHIVE CHEESE OMELET

    1 teaspoon chopped chives.
    4 oz. cream cheese.
    4 eggs, separated.
    2 tablespoons milk.
    1/2 teaspoon salt.
    Dash of pepper.
    Parsley.
    Heat a 10-inch skillet in a moderate oven, 375 degrees, for 10 minutes.

    Blend the chives with the cream cheese. Add the egg yolks, one at a time, mixing well after each yolk is added. Add the milk and seasonings. Fold into the stiffly beaten egg whites.

    Grease the hot skillet and pour in the omelet mixture. Place in the oven and bake for 10 minutes or until the top is dry and the omelet firm. Fold and serve, garnished with parsley. 4 servings.

  2. 103


    Rosey says

    I love this recipe for Chocolate Chip Cheesecake Pie, so I would make that for the 4th of July celebration we’ll be having.

    • 104


      Rosey says

      I forgot the link/recipe
      http://www.keebler.com/recipe-easy-chocolate-chip-cheesecake-pie-4325.aspx

      Easy Chocolate Chip Cheesecake Pie

      A rich, chocolate ganache tops this cheesecake studded with miniature chocolate morsels.

      Print | Nutrition Facts

      Prep Time: 15 minutes

      Total Time: 4 hours 10 minutes

      Servings: 8
      Ingredients

      1 package (8 oz.) cream cheese, softened*
      1/3 cup sweetened condensed milk
      1 teaspoon vanilla
      1 egg
      1 cup miniature semi-sweet chocolate morsels
      1 teaspoon flour
      1 Keebler® Ready Crust® Graham Pie Crust

      Chocolate Glaze
      1/2 cup miniature semi-sweet chocolate morsels
      1/4 cup whipping cream

      Directions

      1. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sweetened condensed milk and vanilla. Beat until combined. Add egg, mixing until just combined.

      2. Toss together 1 cup chocolate morsels and flour. Fold into cream cheese mixture.

      3. Pour into crust. Bake at 350°F about 25 minutes or until center is almost set. Cool for 1 hour.

      4. In small saucepan combine 1/2 cup chocolate morsels and cream. Cook over low heat, stirring constantly, until chocolate melts and mixture thickens slightly. Remove from heat. Pour over cheesecake. Cool for 30 minutes. Refrigerate at least 2 hours.

      5. Garnish as desired. Store in refrigerator.

      *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

  3. 105


    kathy pease says

    id make Salisbury Steak with Creamy Sauce

    1-1/2 lb.
    lean ground beef
    1 pkg.
    (6 oz.) STOVE TOP Stuffing Mix for Chicken
    1 cup
    water
    1
    onion, finely chopped, divided
    2 tsp.
    oil, divided
    1 pkg.
    (8 oz.) sliced fresh mushrooms
    1 can
    (14.5 oz.) fat-free reduced-sodium beef broth
    1/4 cup
    PHILADELPHIA Original Cooking Creme

    Directions

    Mix meat, stuffing mix, water and 1/3 cup onions until well blended. Shape into 6 (1/2-inch-thick) patties.
    Heat 1 tsp. oil in large nonstick skillet on medium heat. Add patties; cook 2 to 3 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm. Add remaining oil, onions and mushrooms to skillet; cook 3 to 5 min. or until vegetables are tender, stirring frequently.
    Add broth to skillet. Bring to simmer. Add meat patties; cover. Simmer on medium-low heat 13 to 15 min. or until done (160ºF), turning occasionally. Transfer burgers to serving plate, reserving drippings in pan; cover burgers to keep warm.
    Add cooking creme to drippings in skillet; cook and stir on low heat 2 min. or until sauce is well blended. Spoon over burgers.

    Kraft Kitchen Tips

    Serving SuggestionServe with hot cooked egg noodles and a mixed green salad tossed with your favorite KRAFT Dressing.
    NoteIf your skillet is not large enough to brown all 6 patties at once, brown them in 2 batches. Then return all 6 patties to skillet with vegetables and broth to complete cooking, overlapping slightly if needed.
    SubstitutePrepare using STOVE TOP Lower Sodium Stuffing Mix for Chicken.

  4. 106
  5. 107


    Susan Smith says

    I used the Savory Garlic flavor, I cooked up some cut up pieces of chicken in a pan and spiced it with italian chicken seasoning, I added salt and pepper and parsley, steamed broccoli, the Savory Garlic Cooking Cream Cheese and then I added cooked penne noodles to it and let it simmer a few minutes.

  6. 108


    carol lewis says

    I would make: http://www.kraftbrands.com/philly/recipes/Pages/Recipe-Detail.aspx?recipeId=130059#category=817&subcategory=

    Creamy Vegetable Gratin
    home / recipes / cooking creme / Creamy Vegetable GratinCreamy Vegetable GratinPrep Time15 mins Total Time40 mins servings8 servingsprint recipe
    rate this recipe
    add to my recipe box
    add to shopping list
    Ingredients1/2 cuppanko bread crumbs, divided1/4 cupKRAFT Grated Parmesan Cheese1 Tbsp.butter, melted1 each zucchini and yellow squash, sliced1 tub(10 oz.) PHILADELPHIA Italian Cheese and Herb Cooking Creme1 cupKRAFT Shredded Mozzarella Cheese2 plum tomatoes, sliced

  7. 109


    Amanda Sakovitz says

    pesto-bruschetta spread!

  8. 110


    Gianna says

    I would mix the original cooking creme with fried melrose or cubanella peppers and spread it on toasted Italian bread.

  9. 111


    April V. says

    I’d use it as a base for my macaroni and cheese: warm the cooking creme in a sauce pan, add in 2 cups of shredded extra sharp cheddar and 1/2 cup grated fresh parmesan and 1/2 cup blue cheese, heat until all cheeses are melted and mixed. Pour over cooked macaroni noodles. Top with crushed croutons mixed with another 1/2 cup of grated parmesan and 2 tb butter, bake until the topping is crispy. Enjoy!

  10. 112


    Heather S says

    bacon and creamy blue cheese burger
    1 lb. lean ground beef
    2/3 cup PHILADELPHIA Original Cooking Creme
    2 Tbsp. ATHENOS Crumbled Blue Cheese
    4 kaiser rolls, split
    1 tomato, cut into 4 slices
    4 thin red onion slices
    8 slices OSCAR MAYER Bacon, cooked

    Directions
    Heat grill to medium heat.
    Shape beef into 4 (1/2-inch-thick) patties.
    Grill 4 to 5 min. on each side or until done (160°F). Meanwhile, mix cooking creme and blue cheese.
    Spread cooking creme mixture onto cut sides of rolls. Fill with vegetables, burgers and bacon.

  11. 113


    Marissa M says

    I would make a new pasta and chicken dish to try!

  12. 114


    EMMA L HORTON says

    THE CREAMY ASIAN SLAW

  13. 115


    Cynthia C says

    I would like to try it in a vegetable casserole.

  14. 116


    Ed Nemmers says

    I could make this into a dip too!

  15. 117


    Chase says

    what you need
    1 tub ………………….. (10 oz.) PHILADELPHIA Original Cooking Creme 1/4 cup ………………….. KRAFT Asian Toasted Sesame Dressing 2 pkg. ………………….. (12 oz. each) broccoli slaw 1/2 cup ………………….. PLANTERS Slivered Almonds 1/2 cup ………………….. golden raisins
    make it
    Combine cooking creme and dressing in large bowl.
    Add remaining ingredients; toss to coat.
    Refrigerate 1 hour. Stir before serving.

  16. 118


    Chase says

    what you need
    1 tub ………………….. (10 oz.) PHILADELPHIA Original Cooking Creme 1/4 cup ………………….. KRAFT Asian Toasted Sesame Dressing 2 pkg. ………………….. (12 oz. each) broccoli slaw 1/2 cup ………………….. PLANTERS Slivered Almonds 1/2 cup ………………….. golden raisins
    make it
    Combine cooking creme and dressing in large bowl.
    Add remaining ingredients; toss to coat.
    Refrigerate 1 hour. Stir before serving

  17. 119


    Calli says

    The Mediterranean Chicken & Vegetable Rotini!

    1 lb.
    boneless skinless chicken breasts, cut into bite-size pieces
    1 cup
    halved red pepper strips
    1 cup
    frozen green beans
    1 tub
    (10 oz.) PHILADELPHIA Reduced Fat Savory Garlic Cooking Creme
    2 cups
    hot cooked whole wheat rotini pasta
    3/4 cup
    rinsed canned chickpeas (garbanzo beans)
    1/4 cup
    ATHENOS Crumbled Reduced Fat Feta Cheese

    Directions

    Cook chicken and peppers in large nonstick skillet on medium heat 5 to 6 min. or until chicken is done. Add green beans; cook and stir 2 to 3 min. or until heated through.
    Add cooking creme; cook and stir 2 min.
    Stir in pasta and chickpeas; top with feta.

  18. 120


    Donna K says

    I would like to try the Mediterranean Chicken & Vegetable Rotini recipe.
    http://www.kraftbrands.com/philly/recipes/Pages/Recipe-Detail.aspx?recipeId=131212#category=817&subcategory=

  19. 121


    kay says

    I would use the Italian Cheese and Herb
    and add some parmesan cheese. Cut up green olives,and also pimentoes.Put on Ritz Crackers,or crackers of choice.

  20. 122


    shirley zolenski says

    All my recipes are to taste so it is hard to be exact but you can make beef stroganoff.

    Tub of the cooking cream(any flavor you like)
    Hamburger and egg noodles. Very simple and quick

  21. 123


    Michelle S says

    Pasta salad