It’s never too late to whip up something out of the blue. The holidays is not just about the parties and merrymaking, but more so, a time to get excited inside the kitchen. It’s that best time to experiment and create masterpieces for everyone to remember you with. It’s that time of the year when you can get away with serving something sinfully delicious without being judged by your family … and self.
With the holidays just a few kembots away, I was challenged to create a recipe using any of the following: button mushrooms, cream of mushroom, pack of penne pasta, apple juice, peaches halves and canned lychee. What’s I to do? Heed the challenge, of course.
Originally, the task required only 1 dish but hey, a girl’s got to do what a girl’s got to do. So, I ended with more than 1 recipe from the loot. Was it easy? The cooking part, yes. But the trial and error and behind the scene thinking was a tad bit rocky – especially when you have many other things in mind that needs your immediate attention.
So, here’s what I came up with. Hope you like them as much as I loved cooking them. Cheers and Happy holidays!
Buttered Corn and Longganisa
1 pc Beef Longganisa, chopped
½ cup Sweet Corn Kernels, drained
2 tablespoon butter, room temp
Oil
In a pan, over low heat, place butter and oil. Let butter melt – do not brown.
Add longganisa and saute until cooked. Let it cook in it’s own juice.
Add corn kernels and saute until incorporated.
Serve as a side to the Meat Balls or additional topping for the pasta.
Creamy Mushroom Pasta with Sautéed Mushrooms and Pimiento
1 pack Penne Rigate
1 can Cream of Mushroom
1 tetra pack All Purpose Cream
½ cup Whole Mushrooms, sliced
¼ cup Straw Mushroom, sliced
3 tablespoon Pimiento, sliced
Pure Canola Oil
Garlic, minced (save some for toppings)
Onion, minced
Salt and Pepper to taste
Cook pasta according to package instructions. Keep a few tablespoon of the pasta water and drain cooked pasta. Set aside.
Topping: In a pan, over low-medium heat, pour oil. Sauté onion until translucent. Add garlic and saute until brown. Do not burn.
Add pimiento and continue to saute. Once fragrant, add mushrooms. Cook.
Season with salt and pepper. Remove from pan. Keep drippings.
Sauce: In the same pan, pour cream of mushroom and all purpose cream. Simmer. Season according to taste. Add pieces of chopped whole mushrooms. Simmer until well incorporated.
Mix: Pour cooked pasta, with pasta water, in pan with creamy mushroom sauce. Toss to coat pasta. Remove from heat.
Option: you can serve the pasta mixed or add topping separately.
Garnish with cheese.
Jolly Poppin’ Mushroom Balls
1 can Jolly Whole Mushrooms, sliced in pieces
2 garlic cloves, peeled and minced
½ – 1 c oatmeal
¼ cup carrots, minced
¼ cup cabbage, minced
¼ cup Pimiento, minced
1 egg, beaten
Salt and pepper
Garlic powder
Cinnamon powder
Oil for frying
Finely chop button mushrooms and garlic cloves. Mix together until well incorporated.
In a bowl, mix chopped button mushrooms, garlic, carrots, cabbage and oatmeal. Mix well. Season.
Add beaten egg. Season to taste. Mix (better to use your hands).
Line baking sheet with parchment paper. Form mushroom mixture into 1 teaspoon or 1 tablespoon size balls. Arrange in baking sheet. Cover with cling wrap and freeze for 10 minutes.
Roll frozen mushroom balls over flour to coat. Shake off excess.
In a pan, add oil over medium-high heat. Deep fry mushroom balls until golden brown.
Serve hot with sweet and spicy sauce or mayo-garlic dip. Also, best as toppings for Creamy Carbonara or any pasta dish.
Always season as you go.
Serving Suggestion: Best with Sweet & Sour sauce.
Corn Muffin
Basic muffin recipe
1 can sweet corn kernels, drained
Follow your basic muffin recipe.
Once all ingredients are incorporated, add sweet corn kernels. Fold to incorporate well.
Note: Drain if using the whole; stir when using the cream style. Normally, I use a full can of corn kernels for a basic recipe. If using cream style, I use half.
Bake for 15-18 minutes.
Let cool before serving.
Want to know my latest food finds? Follow me on Instagram @iamleebai and I’ll make you hungry in a snap. For missed features, you can read them on my blog theroyalchefeats.wordpress.com.
Happy munching, #royalistas!
