Mother’s Day Smorgasbord


In case you missed the photos on our Facebook Page, the Media Breakaway/affiliate.com team got together this past Tuesday for our monthly lunch meeting. There were a few special announcements made including the recognition of our employees with May Anniversaries. This included Sr. Affiliate Manager Jazette Pester who is celebrating her 7 year anniversary with the company on May 19th!

We also took this opportunity to have a Mother’s Day potluck and asked our team to contribute a dish that their mother used to make. As you can see, we had a plethora of food brought in that was so delicious, we just had to share a couple of the recipes with you. Bon appétit!

Cream Cheese Chicken Enchilada with Green Chili
Submitted by Joey Kemp, Sr. Web/Graphic Designer

Ingredients
2 large chicken breasts
1 package cream cheese
1 small can of green chilies
12 corn tortillas
1 large can green chili enchilada sauce
2 cups of shredded cheese

Preheat oven to 350° degrees
Cut chicken in to small bite- sized pieces and cook in a skillet until golden brown
Add cream cheese and green chilies to pan mixture until the cream cheese is melted and thoroughly mixed
Fill corn tortillas with mixture, roll and place in baking dish
Cover the finished dish with the large can of green chili enchilada sauce and sprinkle shredded cheese over the top
Bake for 10-15 minutes until cheese is melted

Mac and Cheese
Submitted by Melody Agnew, Advertising Account Executive

Ingredients:
1 large box of elbow macaroni
1 small carton of heavy whipping cream
1 small carton of light cream or regular milk
1 stick of butter
3 teaspoons of garlic powder
Salt and pepper
Plain bread crumbs
1 large block of extra sharp cheddar cheese
2 cups of shredded mozzarella

Preheat oven to 350° degrees
Cook pasta al dente and drain
Cut up the cheese into 1- inch blocks
Mix in a bowl:
heavy cream
light cream/milk
butter
garlic powder
salt and pepper to taste

Put cooked pasta into oven safe dish and pour the cream/butter/spices mixture over the pasta (it will be about a 1/3rd full of the liquid mixture)
Mix in the 1 inch cheese blocks throughout the pasta evenly
Sprinkle a layer of breadcrumbs over the top, then a layer of the shredded mozzarella, and repeat once
Cover with foil and cook for 1 ½ hours or until dish isn’t too milky
Remove foil and broil in the oven for a few minutes to crisp the breadcrumbs and cheese on top

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