Have you decided what to have for your holiday feast? Are you looking for budget friendly recipes? Jolly shares some holiday feast suggestions that’s easy on the pocket and quick to make. Chef Mitchie Sison shares recipe recommendations to make your Noche Buena festive.

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Using Jolly Mushrooms, Jolly Whole Corn Kernel and Jolly Maraschino Cherries, you can have a flavorful appetizer, filling and comforting chicken and pasta dishes, and a sparkling mocktail to top it all off for 6 people at less than Php300 per serving!

GIVEAWAY

To make YOUR holiday extra special, 3 lucky winners will win Jolly Food Line products!

Just post photos of the dishes that were inspired by the recipes below and tag on Facebook (@theartofmom) or Instagram (@olskj). Make sure to take photos featuring the procedure and product used. 

  • Winners will be chosen at random
  • Open to Metro Manila residents only
  • Giveaway ends December 31, 11:59pm

Enjoy your Noche Buena and family gatherings even more with suggested recipes of Quezo-Butter Corn, Garlic Chicken with Gravy Sauce, Cheesy Mushroom Penne and May-ry, Cherry and Orange Mocktail using Jolly Food Line’s wide range of products. With these on your menu for Noche Buena, Christmas will surely be merry and jolly!

CONGRATULATIONS!

You’ve each won Jolly food products to enjoy with your loved ones!

winners

QUEZO-BUTTER CORN

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INGREDIENTS

½ cup butter P 50.00
2 cans Jolly Whole Corn Kernels drained P 60.00
salt and pepper P 10.00
2 boxes cheddar cheese, grated P 90.00
¼ cup sliced green onions P 20.00

Total  cost: P 230.00

Serving: 6 servings

Cost per serving: P 38.33

PROCEDURE

  1. In a pan over medium heat, melt butter. Toss in Jolly Whole Corn Kernels, salt, pepper and half of the grated cheese. Cook over medium heat for 3-4 minutes.
  2. Transfer in a serving dish. Top with remaining grated cheese and green onions.
  1. In a bowl, season chicken with salt and pepper. Refrigerate for 23 minutes.
  2. In a large skillet over medium heat, melt 2 tablespoons butter. Pan-fry chicken until all sides are brown. Set aside.
  3. In the same skillet, melt the remaining butter over medium heat. Saute garlic until fragrant. Add Jolly Pieces and Stems and Jolly Shiitake Mushrooms. Cook for 5-6 minutes.
  4. Stir in the chicken stock, Jolly Cream of Mushroom Soup and soy sauce. Let it simmer until thick.
  5. Add the pan-fried chicken to the skillet. Spoon the sauce over the chicken pieces. Cover, reduce the heat to low. Let it simmer for 2-3 minutes.
  6. Transfer on a plate and top with chopped parsley.

GARLIC CHICKEN WITH GRAVY SAUCE

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INGREDIENTS

6 pcs chicken thigh P 200.00
salt and freshly ground pepper P 20.00
4 tablespoons unsalted butter P 40.00
1 head garlic, minced P 20.00
1 400g Jolly Mushrooms Pieces and Stems, drained P 47.00
1 198g can Jolly Shitake Mushrooms, sliced P 36.00
1 cup chicken stock P 16.00
1 can Jolly Cream of Mushroom Soup P 42.00
3 tablespoons soy sauce P 10.00
1 tablespoon chopped fresh parsley P 20.00

Total cost: P 451.00

Serving: 6 servings

Cost per serving: P75.17

PROCEDURE

  1. In a bowl, season chicken with salt and pepper. Refrigerate for 30 minutes.
  2. In a large skillet over medium heat, melt 2 tablespoons butter. Pan-fry chicken until all sides are brown. Set aside.
  3. In the same skillet, melt the remaining butter over medium heat. Saute garlic until fragrant. Add Jolly Mushrooms Pieces and Stems and Jolly Shiitake Mushrooms. Cook for 5-6 minutes.
  4. Stir in the chicken stock, Jolly Cream of Mushroom Soup and soy sauce. Let it simmer until thick.
  5. Return the pan-fried chicken to the skillet. Spoon the sauce over the chicken pieces. Cover, reduce the heat to low. Let it simmer for 5-7 minutes.
  6. Transfer on a plate and top with chopped parsley.

CHEESY MUSHROOM PENNE

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INGREDIENTS

4 tablespoons butter P 40.00
1 400g can Jolly Mushrooms Pieces and Stems, drained P 47.00
1 small onion, finely chopped P 20.00
1 tablespoon all-purpose flour P 15.00
3/4 teaspoon yellow mustard P 25.00
1/2 teaspoon salt P 10.00
1/4 teaspoon ground black pepper P 10.00
1 1/2 cups Jolly Cow Fresh Milk P 20.00
3 cups grated cheddar cheese P 150.00
500g Dona Elena Al Dente Penne, cooked according to package instructions P 68.00
1/4 cup chopped fresh parsley P 20.00

Total Cost: P 425.00

Serving: 6-8 servings

Total cost per serving P 70.83

PROCEDURE

  1. Melt half of the butter in a large pot over medium heat. Add Jolly Pieces and Stems and onion; saute until fragrant.
  2. Turn heat to low. Add flour, mustard, salt, and pepper; cook for 1-2 minutes. Gradually whisk in Jolly Cow Fresh Milk. Let is simmer until sauce is smooth and slightly thickened, stirring constantly for 3-4 minutes.
  3. Remove from heat. Add grated cheese and parsley; stir until cheese melts. Mix in pasta.
  4. Transfer in a serving dish and then top with parsley.

MAY-RY, CHEERY AND ORANGE MOCKTAIL

2 (11oz) cans Jolly Mandarin Oranges
1 liter May Sparkling Juice (White)
½ cup Jolly Maraschino Cherries with stem
Spoon two tablespoons of mandarin oranges with syrup on each glass.
Add one Jolly Maraschino Cherry.

Pour in May Sparkling Juice until it fills the glass.

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