Chicken macaroni salad for Noche Buena

A surprise package awaited me and to my delight, the basket contained Lady’s Choice Mayonnaise and Royal Elbow macaroni , two ingredients of the many, needed for Chicken Macaroni salad.

ladys-choice-mayonnaise

When I think of Chicken Macaroni salad, I remember myself as a teenager, assigned by mom as the salad maker. Come to think of it, I also used Lady’s Choice Mayonnaise and Royal macaroni .  Do you remember ?

Receiving this basket brought back  memories of preparing this salad with my mom. I decided to prepare Chicken Macaroni salad for a small Christmas party at home.

As a teen, Chicken macaroni salad was easy to prepare but I had to ask help in boiling the macaroni though and after that, it was a matter of mixing all the ingredients. My mom assigned me that task , every Christmas eve or for the noche buena. Her style was different. The Chicken breast was shredded. The cheese was shredded . There wasn’t much color on the salad except a sprinkling of pickle relish and the yellow of the pineapple tidbits. Let me share how I innovated the classic salad into my own version of  Chicken Macaroni salad .

chicken macaroni salad

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Pasta Puttanesca with gourmet tuyo

Preparing Pasta Puttanesca with gourmet tuyo using Contadina olive oil, Contadina diced tomatoes and minced tomatoes with  green olives, black olives, capers, gourmet tuyo and parmesan cheese.

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Christmas is around the corner and at this time of the year, moms like myself are busy planning for noche buena. I was pretty excited when Contadina held a one-of-a-kind grocery shopping experience with culinary enthusiasts ranging from home cooks, foodies, and bloggers.

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Lola Virginia’s Chicken Relleno

One of Philippines’ favorite dish is Chicken relleno, made out of roasted chicken stuffed with ground pork, raisins, chorizo and peas. I have my own Chicken Relleno recipe in this blog but you might want variety. Well, aren’t we lucky that Romulo’s Cafe shared this recipe to us?

Lola Virginia’s Chicken Relleno1

Alessandra Romulo Squillantini, granddaughter of the late statesman Carlos P. Romulo and her husband Enzo Squillantini graciously shared family recipes that date back several generations at a cooking demonstration at The Maya Kitchen recently.

Ingredients

1 piece whole chicken (1 kilo)

160 grams onions

1 can Vienna sausage

100 grams chorizo bilbao

25 grams processed cheese, grated

500 grams ground pork

50 grams raisins

50 grams frozen peas

100 grams pickle relish

1 teaspoon salt

1?2 teaspoon ground black pepper

2 pieces eggs

2 teaspoons butter

Procedure

1. Preheat oven to 250°F.

2. Debone the chicken. Chop the onions, Vienna sausage and chorizo. Mix all the ingredients well.

3. Put stuffing in the cavity of the chicken. Place chicken on a baking pan or dish. (refer to my post in my own Chicken Relleno recipe to stuff the chicken properly.)

4. Brush the skin with butter.

5. Cook the chicken for 1 hour or until skin of the chicken is golden brown.

For more information, log on to www.themayakitchen.com or e-mail [email protected]

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Roast Guava Chicken

Did you know that you can stuff Roast Chicken with guava? Well here it goes.

Ingredients

1.5 – 2 kilos whole chicken
2 pieces chicken bouillon cubes, crushed
½ cup pink guava puree, seeded

Filling:
3 tablespoons oil
1 tablespoon garlic, minced
1 piece large onion, chopped
1 piece guava apple, washed and diced
¼ cup broth
½ cup raisins
¾ cup croutons
salt and pepper to taste
Gravy:
¼ cup butter
¼ cup MAYA All-Purpose Flour
2 cups chicken stock
3 tablespoons liquid seasoning
drippings (optional)
salt and pepper to taste

Directions:

1. Preheat oven to 400ºF/205°C.

2. Season and rub the chicken with bouillon and guava pureé. Set aside.

3. Prepare Filling: Heat oil in a pan then sauté garlic and onion until translucent. Add in guavas and stir for a minute. Mix in broth, raisins and croutons and cook for a few more minutes. Season with salt and pepper. Cool.

4. Stuff the chicken cavity with guava filling and roast for 30-45 minutes or until chicken is tender and brown.

5. Prepare Gravy: Melt butter in a saucepan then add in flour, stir until well blended. Slowly add the stock, liquid seasoning and drippings. Keep stirring to prevent lumps. Season with salt and pepper and cook until the desired thickness of gravy is achieved.

For more recipes, other culinary ideas and course schedule, log on to www.themayakitchen.com.

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