This recipe was adapted from Emeril on foodnetwork.com. Well worth the extra effort!
Ingredients:
- 12 ounce Organic Valley cream cheese (softened)
- 4 tablespoons unsalted butter (softened)
- 1 tablespoon fresh, chopped basil ( I love Osage Garden, a local CO grower; Vitamin Cottage)
- 1 tablespoon fresh, chopped thyme
- 1 tablespoon fresh, chopped parsley
- 3 finely minced garlic cloves
- salt and fresh ground pepper to taste
Directions:
In a medium bowl combine all the ingredients until smooth and well incorporated.
The cream cheese freezes well. I use Glad Mini Round containers which are the perfect size for 2 portions.
Great to stuff chicken, to serve on top of fish or pasta, and mixed with rice to stuff poblanos.
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