[FOOD] Herbed Chicken with Blue Cheese Wasabi Twist

Gather these:

- chicken breast -- choose Magnolia!
- dried rosemary, basil and chives 
- DariCreme butter
- light soy sauce
- mayonnaise
- all purpose cream.. try Wandah powder mix - a - Magnolia product that gives wandahful taste
- wasabi paste
- blue cheese
- salt and pepper, for seasoning
- olive oil 
- garlic
- cayenne and paprika
- veggies for the sides -- baby potato, green beans, red bell pepper, corn






Unleash the chef in you:

- Season the chicken with salt and pepper. Tip: Fresh ground pepper gives better aroma. For greater flavor, crack it yourself instead of buying the ready ones.

- In a bowl, pour about 2-3 tbsp of light soy sauce, just enough to coat the chicken breast so it would not end up too salty. Mix in pinches of dried rosemary, basil and chives. Stir well and put the chicken to absorb the flavor. Set aside. 

- Prep your veggies. Boil the potatoes until half-cooked. Remove from heat, add the green beans and bell pepper to blanch. Rinse with cold water to stop the cooking and retain a vibrant color and crisp.

- For the dip, combine mayo and cream. Adjust the taste depending on how you want it to be creamy. Put in 1/2 tsp wasabi (or more if you want that extra kick). Stir in a small block of blue cheese, 1/4 tsp is enough. Sprinkle a pinch of cayenne and paprika powder. Stir well to avoid lumps.

- Heat your frying now, drizzle with olive oil. Once ready, lay down the chicken breast. Drop a slice of butter and let it melt while the chicken is cooking, throw in garlic. Flip the other side and baste. When ready, remove from heat and rest to keep moist.

- In the same pan, toss the veggies a bit.

- Get the chicken and slice. Lay on your plate, put a side of colorful veggies and enjoy with your wasabi dip.

To be a great cook, choose the right ingredients in creating the right dish. And choosing the right ingredients means choosing a trusted name -- Magnolia. It ensures to give the perfect flavor for every meal, be it on big occasions or just a simple gathering. 

Make your taste buds crave for more and never worry because with Magnolia, every dish you make is masarap, masustansya at kayang-kaya!

[FOOD] Real Fast Food: ChickeNut Pasta with Veggie Noodles

Great food does not always come with complex cooking and expensive ingredients. Magnolia makes it easy to make and perfect in taste. Here is a simple protein-rich dish ideal for TV dinners - masarap, masustansya at kayang-kaya!

 What you need:
- Pasta
- Magnolia chicken breast fillets
- Light soy sauce
- Peanut butter
- Chili powder
- Slice of lemon or kalamansi
- Garlic
- Magnolia DariCreme buttermilk
- Carrots, green beans, red bell pepper, corn kernels (or any veggies you like. Cucumbers and zucchini are great too!)
- salt and pepper













What to do:

- Cook pasta until al dente. Reserve some pasta water for the peanut sauce. Drain and set aside.
- For the pasta sauce, combine peanut butter and pasta water, approx 1:1 ratio. Adjust water to get a creamy consistency, don't make it too thick. Season with salt to balance the taste.
- Season the chicken with salt and pepper. Squeeze in kalamansi, drop a couple of teaspoons of light soy sauce and a dash of chili powder. Marinate while prepping the veggies.
- Make thin strips of carrots, red bell pepper and green beans. Grab as much as you want :)
- Heat the frying pan and put in butter. Fry the chicken fillets. Once golden brown, throw in minced garlic and veggies, add the kernels. Stir fry but do not overcook to retain that crisp. Remove from heat and let cool.
- In a separate pan, pour in the peanut butter sauce and add the pasta. Mix to even out.
- For the fun part: grab a plate, lay down a veggie base, twirl on the pasta and top with chicken tenders.

[FOOD] Seared Chicken Crunch with Sweet Chili Sauce

Thinking of easy healthy 'baon' meal has always been my everyday battle. So here's a quick delicious recipe perfect for people on-the-go!

SEARED CHICKEN CRUNCH WITH SWEET CHILI SAUCE

Ingredients:

2 pcs Magnolia chicken breast, approx 250 grams

olive oil, for frying

salt and pepper

For the crunchy coat:

1/4 cup peanuts, medium crushed

1 tsp dried chili flakes

For the sauce:

2 pcs red chilies, finely chopped (keep the seeds for extra heat)

1 clove garlic, sliced

1 tsp sugar (adjust according to your sweetness preference)

1 tbsp vinegar

1 tsp olive oil

1 spring onion, chopped

salt, to taste

Instructions:

1. For the chili sauce, combine fresh chilies, garlic and sugar in a mortar, pound a bit to release the flavor. Add in vinegar and olive oil, mix well with a spoon. Stir in the spring onion. Put a pinch of salt to taste, adjust the seasoning, add sugar if necessary. Set aside.

2. Season chicken breast with salt and pepper. In a separate bowl, combine crushed peanuts and dried chili flakes. Coat the chicken breast with the peanut mix.

3. Add a little olive oil to a hot frying pan. Fry the chicken for 2-3 minutes until the crust is golden. Flip and cook the other side for another 1-2 minutes, baste for better cooking. Remove from heat and rest for a while.

4. To serve, spoon the chili sauce over. 

To get that extraordinary flavor, trust only one name that guarantees freshness everyday - fast, healthy and delightful meal made easy with Magnolia - masarap, masustansya at kayang-kaya!