OUTDOOR PICNIC FOR KIDS 2

OUTDOOR PICNIC FOR KIDS 2

MAIN DISH 1

CHICKEN SOFT TACOS

Ingredients:

TACOS:

12 pc soft small flour tortillas 6 inches in diameter
1/2 kg MAGNOLIA CHICKEN STATION, CHEESY CHICKEN FINGERS
MAGNOLIA NUTRI-OIL PALM VEGETABLE OIL for deep-frying
1 head Romaine lettuce, shredded
sour cream (optional)
2 cups grated MAGNOLIA CHEDDAR CHEESE
shredded cilantro leaves, for garnish

SALSA:

1/4 tsp iodized fine salt
1/4 cup chopped jalapeño
1/4 cup chopped cilantro
1/2 cup chopped red onion
2 tbsp lime juice
2 cloves garlic, minced
1 can diced tomatoes, drained

Procedure:

  1. Combine all ingredients for salsa in a bowl and mix well. Refrigerate until ready to serve.
  2. In a large heavy pan, deep fry chicken fingers until crisp and golden brown. Drain on paper towels and set aside.
  3. To assemble, form soft flour tortillas into tacos. Place lettuce leaves, followed by salsa, sour cream, chicken fingers, cheese, and top with cilantro.
Makes 12 servings.

GRILLED CHICKEN CORDON BLEU KEBAB SKEWERS

Ingredients:

4 pc MAGNOLIA CHICKEN STATION BONELESS WHOLE CHICKEN
1/4 tsp iodized fine salt
1/4 tsp pepper
2 tsp Spanish paprika
12 slices PUREFOODS HONEYCURED BACON, sliced into strips
12 slices PUREFOODS SWEET HAM, sliced into strips as the same
1 (185 g) pack MAGNOLIA CHEDDAR CHEESE, sliced into large cube
1 pc green bell pepper, sliced into large cubes
1 pc onions, quartered
1/4 cup MAGNOLIA BUTTER-LICIOUS, softened

additional materials:

5 pc barbecue sticks

Procedure:

 

  1. Arrange butterfly cut chicken breast in a big chopping board. Using a mallet, pound chicken until 1/4 inch thick. Cut pounded chicken as the same size of the bacon. Season with salt, pepper, and paprika.
  2. Arrange a slice of bacon on a chopping board. Put chicken and ham on top then add cheese and bell pepper in the middle. Roll bacon with the chicken, cheese, ham and bell pepper inside. Skewer chicken cordon bleu, bell pepper and onion into a barbeque stick and repeat until stick is full. Put inside the chiller until ready to grill.
  3. Brush skewers with butter. Grill for at least 8-10 minutes or until cooked through.

Makes 5 servings.

Tip: You can also pan-fry or bake as an alternative cooking method.

STAR CHICKEN INASAL BBQ

Ingredients:

1 pack achuete
1/2 cup STAR MARGARINE CLASSIC
1/2 kg MAGNOLIA CHICKEN STATION BREAST FILLETS
1/2 kg MAGNOLIA CHICKEN STATION CHICKEN THIGH FILLETS OR LEG QUARTERS
BBQ sticks, soaked in water overnight

MARINADE:

1/4 cup calamansi juice
1 tbsp iodized rock salt
2 tsp pepper
8 cloves garlic, minced
4 stalks tanglad (use white part only), sliced thinly

Procedure:

  1. Melt margarine and add achuete. Mix until color bleeds out. Strain and set aside. Discard seeds.
  2. Combine marinade ingredients and add half of achuete colored margarine. Add chicken and marinate covered overnight.
  3. Skewer chicken and grill over charcoal while basting with the remaining achuete colored margarine. Cook until chicken is well done.
  Makes 5-6 servings.    

OUTDOOR PICNIC FOR KIDS 2

MAIN DISH 2

GRILL WORKS SANDWICH

Ingredients:

1 clove garlic, minced
1 cup sliced red bell peppers
1 cup sliced button mushrooms
1 tbsp MAGNOLIA NUTRI OIL PALM VEGETABLE OIL
1/8 tsp iodized fine salt
1/4 tsp pepper
1/4 cup pineapple jam
4 slices farmer’s bread or whole wheat bread
1/2 pack MAGNOLIA QUICKMELT CHEESE, sliced
4 slices PUREFOODS DELI FARMERS HAM

Procedure:

  1. Sauté garlic, bell pepper and mushrooms in hot oil. Season with salt and pepper to taste. Transfer mixture to a small bowl. Set aside.
  2. Spread jam over one side of the bread slices. Layer the cheese, vegetable mixture and ham between two slices of bread.
  3. Put sandwiches over a grill until browned and the cheese melts.
Makes 2 sandwiches.  

TORPEDO STEAK SANDWICH

Ingredients:

1/2 kg MONTEREY SIRLOIN SUKIYAKI CUT
1/2 pack MAGNOLIA QUICKMELT CHEESE, cut into sticks
1/2 cup MAGNOLIA GOLD BUTTER UNSALTED
5 pc hotdog buns

MARINADE:

1/4 cup soy sauce
1/2 cup sugar
2 tbsp Worcestershire sauce
2 tbsp rice wine
2 tbsp minced garlic
dashes pepper

Procedure:

  1. Marinate beef in soy sauce, sugar, Worcestershire sauce, rice wine, garlic and pepper for 30 minutes.
  2. Wrap cheese with a piece of meat. Roll and secure ends with a toothpick. Repeat with the rest of the meat.
  3. Melt butter in a pan and fry until color has turned brown. Drain excess oil in paper towels. Serve in hotdog buns.
Makes 5 servings.

TOCINO KEBAB

Ingredients:

1 (220 g) pack PUREFOODS TOCINO SWEET CHLI BLEND or PUREFOODS BONELESS CHICKEN TOCINO HONEYGLAZED
2 pc tomatoes, sliced in half
4 pc onions, quartered
4 pc pineapple chunks
4 pc skewers
2 tbsp MAGNOLIA NUTRI-OIL COCONUT VEGETABLE OIL

Procedure:

  1. Slice tocino into large cubes.
  2. Skewer a piece of onion, pineapple, tomato and several slices of tocino on a stick.
  3. Heat oil in a grill pan. Pan-fry or grill for 5 to 7 minutes on each side.

Makes 4 servings.