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Skillet Chicken Adobo and Cheese Dip with Pull Apart Bread

Skillet Chicken Adobo and Cheese Dip with Pull Apart Bread

Posted by on Apr 8, 2016 | 0 comments

I have to say this, so far, this is one of the most creative dish I’ve made.  Who would have thought of baking their bread and dip in one pan?

It’s like my cooking endeavor has becoming more of a challenge to myself than a past time.  I like where it’s going…

You will smell the aroma of bread and the savory taste of Purefoods Sexy Chix all over the house.  The famous Filipino expression, Amoy pa lang busog ka na, perfectly best describes this dish.

Find time to make this dish, I took a detailed photos and description below.

Happy cooking, everyone!

 

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Ingredients:

  • pre-made dough
  • 2 cans of Sexy Chix Adobo Chunks
  • 1/2 cup Magnolia Cheezee
  • 3 cheese slices

 

1. Prepare your dough.

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2. Cut the dough in small pieces.

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3. Roll dough into 1 1/2 inch balls.

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4. Line the edge of the skillet with the dough, cover it with cling wrap and set aside for 10-15 minutes.

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5. Put the Sexy Chix adobo Chunks and Magnolia Cheezee in a bowl and mix. (You can put aside some of the sauce of Sexy Chix Adobo so the sauce won’t be runny.) IMG_9334

 

6.  In the inside of the skillet, surrounded by the dough balls, put the dip mixture to fill the center.

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7. Brush the dough with oil.

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8. Bake for 10-15 minutes or until cheese is fully melted and dough is beginning to brown.

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9. Serve and enjoy!
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 In this dish, I used Purefood’s Sexy Chix Adobo Chunks.  I like how it smells and tastes like our home cooked adobo, masarap na, masustansya at kayang-kaya pa! 

 

Thank you for reading ladies.

 

Check out my video recipe too!

 

 

 

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Rice Cooker Cheesy Chicken with Shiitake Mushrooms

Posted by on Mar 27, 2016 | 11 comments

rice cooker chicken

Surprise,  surprise!   Did you know that our beloved rice cooker is not a one-trick pony?  It can do other than cook rice!  

Last weekend, I made Cheesy Chicken in the rice cooker.  YES, I used the rice cooker to cook the chicken. :) It’s tender chicken breasts covered with queso de bola. YES, queso de bola! Queso de bola  was a left-over holiday center-piece display (Ooops… I meant, holiday treat.).  Although in this recipe you can use Magnolia Cheddar Cheese  or  Magnolia Cheese Spread, whichever is available and convenient to you.

This recipe is very easy! All you have to do is brown the chicken, chop some garlic, basil, and shiitake mushrooms, dump it in the rice cooker and press “cook”.  

Easy-peasy!

 

Here’s the recipe of Rice Cooker Cheesy Chicken with Shiitake Mushrooms

Ingredients:

300 grams boneless chicken breast halves

1/2 cup shredded Queso De Bola 

1 tsp chopped garlic

3 pieces shiitake mushrooms, sliced

1 tsp basil leaves, chopped

1/2 cup cream of mushroom w/ 3 tbsp water, mixed together

Cooking Procedure:

1. In medium heat, brown the chicken fillet in the pan.

rice cooker chicken

 

2. Place the chicken in the rice cooker.

rice cooker chicken

 

3.  Chop the garlic, shiitake mushrooms, and basil leaves and dump it on the chicken in the rice cooker.

rice cooker chicken

 

rice cooker chicken

 

rice cooker chicken

4.  Top with grated queso de bola.

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5. Cook for 25-30 minutes, pressing the “cook” button every time it switches to “warm”.

 

6.  Serve and enjoy!rice cooker chicken

 

You can serve it with rice too! :)

rice cooker chicken

 

 Click here to see the video.

For chicken I always pick Magnolia, I rest assured that their chicken was prepared with high level of quality and safety. I do not buy generic meat. Their buffet style setup where I can just pick and choose the particular chicken cut or parts I want, is “the win”.  It adds so much convenience to my home cooking preparation. Plus the fact that Magnolia chicken has been the brand I grew up with.  

I remember when my dad does the grocery on some special occasions my mom would always ask my dad as he unloads the chicken: “Magnolia ba iyan?“.  And I always wonder why she has to ask him if it was Magnolia chicken.  I have been a home cook for 12 years now and everytime I write my grocery list, I don’t just put “1/2 chicken breast” instead I write “1/2 Magnolia chicken breast”.  The Magnolia says it all: Masarap, Masustansya at Kayang-kaya!

 

Thank you for reading!

 

 

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Mango-Sago Pudding Video Recipe

Posted by on Feb 29, 2016 | 8 comments

 

mango sago pudding

I’ve made a Mango-Sago pudding, last weekend. You know, I always thought that when you say pudding , it’s always bread pudding.  

I remember when I was a kid and my mother would ask me to go to the bakery, she would always say that I could buy whatever bread I like except bread pudding, because it’s made out of old and leftover bread, mashed together and baked again.

Well… she got it wrong.  A few weeks ago I learned that the word pudding could also mean, a dessert with a creamy consistency, according to Google.   So, last weekend, I thought I make a pudding.

You can check out my video below to guide you to make your very own Mango-Sago pudding.

 Check below for the recipe.

Mango-Sago Pudding Recipe
Print
Ingredients
  1. 4 ripe mangoes, cubed
  2. 1 can condensed milk
  3. 2 tbsp gelatin powder dissolved in 1 cup of warm water
  4. 1 cup cooked small tapioca pearls (sago)
Instructions
  1. 1. Puree the mangoes.
  2. 2 Combine the mango juice, condensed milk, sago, and and gelatin mixture. Mix until incorporated; transfer to the serving bowl.
  3. 3. Chill for 1 hour
  4. 4. Serve and enjoy
  5. 3 Add reserved mango cubes and 1 cup cooked small tapioca pearls (sago). Cover and refrigerate until ready to serve.
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