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.
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 .
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.
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.
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?
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.
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
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]