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Recipes and Photos used in my weekly column on Edge Davao, The Royal Chef.
Normally, I don’t have a menu prepared for the holidays. Well, that’s because I, most often than not, do not know where the family will spend the holidays.
Despite the guessing game, the master-chef-wanna-be in me is always planning for recipes that’s easy to prepare, easy on the budget and as flexible as a rubber when it comes to adding and removing of ingredients. Here is when my creativity kicks in.
I begin with staple or basic recipes. Tweak them up and add my preference thus making a new something out of an already existing something.
When Fly Ace Corporation challenged me, together with my other media friends to a market basket challenge, I immediately said YES. With a basket full of canned favourites, here’s what I came up with.
This is a no-brainer. With the pack of Dona Elena Al Dente Penne Rigate part of the loot, I’d surely go the caarbonara route on this one. And I did.
Jolly Creamy Mushroom Pasta with Sautéed Mushrooms and Pimiento
1 pack Dona Elena Al Dente Penne Rigate
1 can Jolly Cream of Mushroom
1 tetra pack All Purpose Cream
½ cup Jolly Whole Mushrooms, sliced
¼ cup Jolly Straw Mushroom, sliced
3 tablespoon Jolly Pimiento, sliced
Pure Canola Oil
Garlic, minced (save some for toppings)
Salt and Pepper to taste
*Cook pasta according to package instructions. Keep a few tablespoon of the pasta water and drain cooked pasta. Set aside.
*Topping: In a pan, over low-medium heat, pour oil. Sauté onion until translucent. Add garlic and saute until brown. Do not burn.
Add pimiento and continue to saute. Once fragrant, add mushrooms. Cook.
Season with salt and pepper. Remove from pan. Keep drippings.
*Sauce: In the same pan, pour cream of mushroom and all purpose cream. Simmer. Season according to taste. Add pieces of chopped whole mushrooms. Simmer until well incorporated.
*Mix: Pour cooked pasta, with pasta water, in pan with creamy mushroom sauce. Toss to coat pasta. Remove from heat.
Option: you can serve the pasta mixed or add topping separately.
Garnish with cheese.
Jolly Poppin’ Mushroom Balls
1 can Jolly Whole Mushrooms, sliced in pieces
2 garlic cloves, peeled and minced
½ – 1 c oatmeal
¼ cup carrots, minced
¼ cup cabbage, minced
¼ cup Jolly Pimiento, minced
1 egg, beaten
Salt and pepper
Pure Canola Oil for frying
*Finely chop button mushrooms and garlic cloves. Mix together until well incorporated.
*In a bowl, mix chopped button mushrooms, garlic, carrots, cabbage and oatmeal. Mix well. Season.
*Add beaten egg. Season to taste. Mix (better to use your hands).
* Line baking sheet with parchment paper. Form mushroom mixture into 1 teaspoon or 1 tablespoon size balls. Arrange in baking sheet. Cover with cling wrap and freeze for 10 minutes.
*Roll frozen mushroom balls over flour to coat. Shake off excess.
*In a pan, add oil over medium-high heat. Deep fry mushroom balls until golden brown.
*Serve hot with sweet and spicy sauce or mayo-garlic dip. Also, best as toppings for Creamy Carbonara or any pasta dish.
*Always season as you go.
Jolly Corn Muffin
Basic muffin recipe
1 can sweet corn kernels, drained
*Follow your basic muffin recipe.
*Once all ingredients are incorporated, add sweet corn kernels. Fold to incorporate well.
Note: Drain if using the whole; stir when using the cream style. Normally, I use a full can of corn kernels for a basic recipe. If using cream style, I use half.
*Bake for 15-18 minutes.
Let cool before serving.
Jolly Buttered Corn and Longganisa
1 pc Beef Longganisa, chopped
½ cup Jolly Sweet Corn Kernels, drained
2 tablespoon butter, room temp
Pure Canola Oil
In a pan, over low heat, place butter and oil. Let butter melt – do not brown.
Add longganisa and saute until cooked. Let it cook in it’s own juice.
Add corn kernels and saute until incorporated.
Serve as a side to the Meat Balls or additional topping for the pasta.