Have a Jolly Holiday with these Budget Friendly Recipes

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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.


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!


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!


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





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


  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.




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


  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.




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


  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.


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.

For more updates, visit jolly.com.ph or like its official Facebook fanpage or follow via Twitter and Instagram (@jollyeatsph).


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Contadina Christmas Recipes and a Holiday Giveaway!

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The holidays are always a joy but it can get stressful when you’re looking for some easy yet delicious Christmas recipes to prepare. I’ve decided to make it much easier for you mommies with the help of Contadina.

If you’re wondering, Contadina is Italian for “woman of the fields”. At the heart of this new brand that’s also from the same makers of Del Monte, is the Mediterranean philosophy of cooking meals with passion and using only the finest and freshest ingredients.

This Christmas I’m sharing 3, yes you read right, three easy recipes that’s sure to impress. At the very bottom you’ll find a GIVEAWAY! All you have to do is follow the instructions and you’ll get a chance to win a basket of goodies from Contadina!


I used Contadina’s olive oil for all the dishes below. I love the easy spout and elegant looking bottles which brighten up my kitchen. Their olive oil is made from Hojiblanca olives cultivated in Andalucia, Spain.


Chicken with Broccoli, Bacon and Linguini

This recipe highlights Contadina’s linguni pasta. Their pasta is made from 100% Durum Wheat Semolina from Canada.



2 Chicken Breasts chopped
1/2 tsp salt and pepper
2 cloves garlic crushed
2 cups broccoli
2 cups milk
1/2 cup parmesam
1/2 cup mozarella
1/4 cup parsley
4 bacon strips chopped
1/2lb Contadina linguini
Contadina olive oil



Heat a saucepan over low heat and add 2 tablespoons Contadina olive oil
Add chicken breasts and cook until tender
Add 1/2 tsp each salt and pepper, crushed garlic
Add broccoli then milk. Mix until chicken and broccoli are coated with the milk
Add parmesan cheese and mozarella cheese. Mix until cheese has melted
Add 1/4 cup parsley then add bacon.
Mix until chicken, broccoli and cheese have been evenly distributed in the pan.
Mix in Contadina linguni.

Mushroom Pesto with Pesto Potatoes

This recipe has a partner side dish, Pesto Potatoes. I love potatoes and I just had to go all out on the pesto with this Christmas recipe. Contadina Pesto sauce is made from freshly-picked Italian Basil, Grana Padano cheese, Cashew and Pine Nuts. Just imagine all those flavors in your mouth! Delicious!


Mushroom Pesto


2 cups mushroom slices
1 tsp salt and pepper
1 cup Contadina pesto
1/2 cup parmesan
1/2lb Contadina spaghetti
Contadina olive oil


Saute mushroom slices in Contadina extra virgin olive oil. Add salt and pepper.
Add pesto sauce and let simmer for a couple of minutes.
Add parmesan cheese and melt. Mix mushrooms, pesto sauce and parmesan cheese.
Add Contadina spaghetti. Mix well.


Pesto Potatoes


5 to 6 baby potatoes (unpeeled) halves
Contadina Pesto Sauce
Parmesan Cheese


Place the cut baby potatoes in a large plastic bag. Add enough pesto sauce to coat the potatoes. Shake until the pesto sauce is coating all the potatoes.
Pour the potatoes onto a cookie sheet. Arrange the potatoes so they are flat and sprinkle with parmesan cheese.
Bake at 200 Celsius for15 minutes or until they begin to look toasted (I used my Simple Touch convection oven).

Baked Chicken in Tomatoes and Cheese



1 can Contadina Diced Tomatoes with Italian Herbs drained
1 tbsp Contadina extra virgin olive oil
1 chopped onion
3 cloves minced garlic
1 tsp dried oregano
2 tbsps chopped fresh parsley
4 boneless and skinless chicken breasts
salt and fresh ground pepper
3/4 cup mozarella cheese


Combine tomatoes, olive oil, onions, garlic, oregano, and fresh parsley in a mixing bowl. Toss to combine.
Pour tomato mixture into a baking dish.
Season chicken breasts with salt and ground pepper.
Place chicken on top of tomato mixture. Nestle down the chicken in the tomatoes so it simmers in the sauce while baking.
Bake for 10 minutes then turn chicken and bake for another 10 more minutes. Wait for sauce to bubble and until chicken is done cooking.
Sprinkle with cheese; bake for 3 minutes longer or until cheese is melted.


Contadina Pasta Sauces

If you’re looking for an even super easier idea then you can just cook Contadina pasta as usual and add any one of these pasta sauces when pasta has cooked.  Made from vine-ripened Roma tomatoes, all the flavor you’ll need are in any jar of Contadina pasta sauce. My personal favorite is the Arrabbiata Sauce. Just sprinkle some cheese over your pasta and sauce and you’re good to go.


Contadina Holiday Giveaway!


I hope I was able to help you prepare a wonderful feast for your family by providing these easy Christmas recipes. To win a basket of goodies from Contadina just follow the below.

  • Share this blog post on Facebook. You can copy the link in the address bar or click on the Facebook share button on the right. Make sure it’s Public so I can see it!
  • Tag Art of Being a Mom (@theartofmom) and Contadina (@contadinaphilippines) and the person or people you want to cook the holiday dish with or for.


I can’t wait to cook @theartofmom ‘s Chicken with Broccoli, Bacon and Linguini on Christmas for (friend 1), (friend 2), etc. Win a basket of @contadinaphilippines goodies and get some easy recipes for your holiday feast! Add link: http://artofbeingamom.com/2016/12/contadina-christmas-recipes-and-a-holiday-giveaway.

  • Comment your answer and Facebook link below.
  • Winners will be chosen at random
  • Open to Metro Manila residents only
  • Prizes to be claimed by winner in Makati
  • Giveaway ends December 25, 11:59pm

CONGRATULATIONS Joy Marie F. Benosa! You’re the winner of a Contadina goodie basket!


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Doña Elena Unveils New Line of Delicious Tuna

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Many people treat the Yuletide season not only as a vacation from work but also a break from healthy living. Who could resist those tempting Noche Buena favorites during this time of celebration with family and friends?

Little do they know, Filipinos do not need to compromise their healthy lifestyle for a delicious spread during Christmas or any other celebration, especially with Doña Elena just around the corner. The trusted brand known for its products’ superior quality, excellent taste and abundant nutritional value, Doña Elena will satiate your family, friends, and guests’ craving for perfect home-cooked meals.  The Doña Elena line prides itself with top-notch products rich in protein and fiber-rich like Al Dente pasta, antioxidant-laden Olive Oil, and flavorful Spanish Sardines.


And as a holiday treat to Filipinos across all ages, Doña Elena unveils this Christmas season the Doña Elena 100% Delicious Tuna in Sunflower Oil, which comes in Chunks and Shredded. This newest product line of Doña Elena carries several nutrients from  omega-3, protein, selenium and vitamin D of the tuna to the omega-6 fatty acids, vitamin E, and polysaturated fats of the cholesterol-free sunflower oil.

More than being healthy, Doña Elena 100% Tuna in Sunflower Oil in Chunks and Shredded is great tasting too making it an ideal partner to any dish, from beloved Christmas staples like pasta and stews, to everyday needs such as dips, patties, stuffing, and spreads. Above all, it’s 100% Pure Tuna meat, no extenders, preservatives and MSGs.

Enjoy the holidays even more with suggested recipes of Sardines Casserole and Tuna Pilaf using Doña Elena’s range of favorite products. With Doña Elena around, Christmas will be as merry and guilt-free as it should be.



1/2 cup            red and green bell pepper, cut into small cubes
1 pc.                 red onion, chopped
1/2 bottle         Doña Elena Spanish Sardines in Olive Oil, drained
1/2 cup            Doña Elena Diced Tomatoes
1/2 cup            zucchini, diced
1/4 cup            goat’s cheese, cubed
2 pcs.                egg
1 tbsp.              Doña Elena Pure Olive Oil
1/2 cup            Doña Elena Black Olives, sliced
1 tbsp               Doña Elena Capers
(to taste)          salt and pepper
(for garnish)     parsley, chopped


  1. Preheat a pan with Doña Elena Pure Olive Oil, add onions, bell peppers and zucchini. Saute until onions are fragrant.
  2. Add the Doña Elena Diced Tomatoes, Doña Elena Black Olives and Doña Elena Capers. Simmer until slightly thick. Season with salt and pepper to taste. Set aside.
  3. Transfer sardines in a bake proof small casserole. Top with the tomato mixture, goat’s cheese then the raw egg. Bake at 180˚C for 5 to 10 minutes. Top with chopped parsley before serving.



2 tbsp.              Doña Elena Pure Olive Oil
1 cup                Doña Elena Canned Tuna Chunks
1/2 cup            white onion, diced
2 tbsp.              garlic, chopped
2 tbsp.              paprika
1 can                Doña Elena Diced Tomatoes
1 cup                long grain rice
2 cups              chicken stock
(to taste)          salt and pepper
parsley, chopped
lemon zest
1 pc                  bay leaf
lemon wedges
1 cup                plain yogurt
½ cup               cucumber, minced
2 pcs.                mint leaves, minced
1 tbsps.             tomatoes, minced
(mix all ingredients)


  1. Heat the Doña Elena Pure Olive Oil in a large pan. Sauté the Doña Elena 100% Tuna Chunks and onion. Add the garlic, paprika and Doña Elena Diced Tomatoes.
  2. Add the rice, stock, lemon zest and bay leaves. Season with salt and pepper to taste. Bring to a boil. Cover and simmer over a low heat for 12 minutes. Turn off the heat, let rest for 15 to 20 minutes.
  3. Top with chopped parsley and lemon wedges and Tzatziki.
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