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OUTDOOR PICNIC FOR KIDS 2

OUTDOOR PICNIC FOR KIDS 2

MAIN DISH 1

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CHICKEN CORDON BLEU KEBABS
CHICKEN SOFT TACOS
STAR CHICKEN INASAL BBQ

CHICKEN CORDON BLEU KEBABS

Ingredients:

4 pc (800 g) MAGNOLIA CHICKEN STATION BONELESS BREASTS, butterfly cut
1/4 tsp iodized fine salt
1/4 tsp pepper
2 tsp Spanish paprika
12 slices (343 g) PUREFOODS HONEYCURED BACON
12 slices (375 g) PUREFOODS SWEET HAM, sliced into strips, same width as bacon
1 pack (160 g) MAGNOLIA CHEDDAR CHEESE, sliced into 12 large cubes
1 pc (100 g) green bell pepper, sliced into large cubes
1 pc (100 g) onion, quartered
1/4 cup MAGNOLIA BUTTER-LICIOUS, softened

Additional material/s:

4 pc barbecue sticks

Procedure:

1. On a big chopping board, pound each chicken breast with a mallet until 1/4-inch thick. Slice chicken into size of bacon (about 3 strips/breast), and then season with salt, pepper, and paprika.
2. Arrange bacon on chopping board. Place chicken, ham, cheese, and then roll. Repeat with remaining bacon, chicken, ham and cheese.
3. Skewer every 3 pieces of cordon bleu alternately with bell peppers and onions. Chill until ready to grill.
4. Brush cordon bleu skewers with butter blend and grill for 8-10 minutes until cooked through.

Makes 4 servings.

Tip/s:
• Kebabs can be pan-grilled or fried, air fried if charcoal grilling is not possible.

CHICKEN SOFT TACOS

Ingredients:

TACOS

1 pack (500 g) MAGNOLIA CHICKEN TIMPLADOS CHEESY CHICKEN FINGERS
cooking oil for deep-frying
1 head (680 g) Romaine lettuce, shredded
1 pack (240 g) sour cream (optional)
1 pack (160 g) MAGNOLIA CHEEZEE, grated
1 bunch (18 g) cilantro (wansoy), chopped (1/4 cup)

SALSA:

1/4 tsp iodized fine salt
1/4 cup (64 g) jalapeño, chopped
1 bunch (18 g) cilantro (wansoy), chopped (1/4 cup)
1 pc (80 g)
1 pc (44 g)
2 cloves garlic, minced
1 can (400 g) 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.

STAR CHICKEN INASAL BBQ

Ingredients:

1 pack (50 g) achuete
1/2 cup (90 g) STAR MARGARINE CLASSIC
1/2 kg MAGNOLIA CHICKEN STATION THIGH FILLETS OR LEG QUARTERS
BBQ sticks, soaked in water overnight
1/2 kg MAGNOLIA CHICKEN STATION BREAST FILLETS. use whole pieces or cut into chunks

MARINADE:

1 tbsp iodized rock salt
2 tsp pepper
8 cloves garlic, minced
8 pc (104 g) calamansi, juice squeezed (1/4 cup)
4 stalks (304 g) tanglad (lemongrass), use white bulbs 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 cooked through.

  Makes 5-6 servings.    

OUTDOOR PICNIC FOR KIDS 2

MAIN DISH 2

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GRILL WORKS SANDWICH
TOCINO KEBABS
TORPEDO STEAK SANDWICH

GRILL WORKS SANDWICH

Ingredients:

1 clove garlic, minced
1 cup sliced red bell peppers
1 cup sliced button mushrooms
1 tbsp cooking 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.  

TOCINO KEBABS

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 cooking oil

Procedure:

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

Makes 4 servings.  

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.

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