10 Delicious and simple dinner recipes that kids will love

10 Delicious Dinner Recipes That Kids Will Love

Did you know that dinner is one of the best times to bond with your child? According to studies, children who eat dinner with their parents are less likely to smoke, binge drink, use marijuana, and engage in sexual activity.

So, make dinner enjoyable with amazing conversations and equally amazing food courtesy of these delicious dinner recipes.

Pork and Mushroom Adobo

Ingredients

600 g pork, adobo cut
4 tbsp Jolly Heart Mate Canola Oil
1 can (400 g) Jolly Whole Mushrooms, halved
1 pc red onion, sliced thinly
1 head garlic, crushed
1/2 cup soy sauce
1/4 cup vinegar
1 tsp peppercorns, whole
2 pcs bay leaf
1/2 cup water

Procedure

1. Pan-fry pork pieces until light brown. Remove excess oil.
2. Add onion and garlic. Sauté until fragrant.
3. Add soy sauce, water and vinegar, let it simmer with the lid open until the vinegar cooks completely.
4. Add peppercorns, bay leaf, and Jolly Mushrooms. Continue simmering until pork is tender and sauce is reduced.
5. Top with crispy garlic pieces. Serve hot.

Sizzling Garlic Mushrooms

Ingredients

1 can (400 g) Jolly Whole Mushrooms, drained
1 head garlic, chopped
1 tbsp Jolly Claro Palm Oil
1 tbsp butter or margarine
2 tbsp soy sauce (you may use liquid seasoning or oyster sauce) parsley, chopped

Procedure

1. Heat pan over low heat. Add oil and butter. When the butter has melted, add garlic and then sauté until fragrant.
2. Add Jolly Whole Mushrooms and soy sauce. Toss until mushrooms are coated with butter and garlic.
3. Sprinkle with parsley.

Burger Steak

Ingredients

Burger Patty

1 kg beef, ground
3 tsp soy sauce
4 tbsp chopped onion
1/2 tsp pepper
1/2 cup flour or bread crumbs
2 pcs eggs

Gravy

2 tbsp butter
1 pc white onion, chopped
1 can (400 g) Jolly Mushroom Pieces and Stems, drained
1 can (298 g) Jolly Cream of Mushroom Soup
1/4 tsp salt, iodized
1/4 tsp black pepper, ground
1 tbsp flour
1 tbsp soy sauce

Procedure

Burger Patty

1. Combine all ingredients in a bowl. Mix until all ingredients are fully combined.
2. Portion the patties. Get at least 1/4 cup of the mixture. Roll into a ball then flatten using your palm. Do this for the remaining beef patty mixture.
3. Fry beef patties in a pan. Drain excess oil and arrange the fried patties on a plate. Set aside.

Gravy

1. Using the same pan over medium heat, sauté onions in butter until slightly translucent. Add Jolly Pieces and Stems. Let it cook for 2 minutes.
2. Pour Jolly Cream of Mushroom Soup mixed with half can of water.
3. Season with salt and pepper.
4. Whisk in the flour and soy sauce mixture and let it simmer until thick.
5. Remove from heat and pour over fried patties.

Pork and Mushroom Sisig

Ingredients

Pig’s face, boiled and grilled, chopped
Chicken liver, grilled and chopped
Bird’s eye chili, finely sliced
1 pinch black pepper, ground
2 tbsp calamansi juice
1/4 cup Good Life Oyster Sauce
1 tsp Jolly Canola Oil
2 pcs onion
1 can Jolly Whole Mushroom, sliced
2 tbsp butter
1 tbsp Jolly Real Mayonnaise
1 pc finger chili, finely sliced (optional)

Procedure

1. Combine grilled meat, chicken liver, bird’s eye chili, black pepper, 1 tbsp of calamansi juice, and Good Life Oyster Sauce. Mix well and set aside.
2. Heat Jolly Canola Oil in pan. Sauté onions and Jolly Whole Mushroom until cooked.
3. Add marinated meat and cook for about 60 seconds. Stir constantly.
4. Grease sizzling plate with butter. Place the greased sizzling plate on a burner over low fire.
5. Add sautéed sisig mixture on a hot sizzling plate.
6. Top with a tablespoon of Jolly Real Mayonnaise, remaining tablespoon of calamansi juice, and sliced finger chili and serve hot.

Maja Mais

Ingredients

2 1/2 cups coconut milk
1 1/2 cups Jolly Cow Fresh Milk
1 cup cornstarch
1 cup sugar
1 cup cheddar cheese, grated
Jolly Whole Corn Kernels, drained
Cheddar cheese, grated (for topping)
Peach or mango slices

Procedure

1. Combine coconut milk, Jolly Cow Fresh Milk, cornstarch, sugar, cheese, and Jolly Whole Corn Kernels in a mixing bowl. Stir thoroughly.
2. Place in a large sauce pan. Cook while stirring constantly over low heat until mixture is thick.
3. Pour into small mould containers. Let cool. Refrigerate until firm.
4. Top with grated cheese.
5. If using mango slices, top over grated cheese.

Lengua with Mushrooms

Ingredients

4 tbsp unsalted butter
1 head garlic, minced
1 pc white onion, diced
1 can Jolly Whole Mushroom, drained and halved
8 tbsp all purpose flour
2 cups beef stock
1 pc ox tongue, boiled in large pot for 4 hours, drained, cleaned, sliced
Quick melting cheese, grated
1 can Jolly Cream of Mushroom Soup
1/2 cup Jolly Cow Fresh Milk
2 1/2 tsp salt
1/2 tsp pepper
Potatoes, peeled, cubed
Carrots, peeled, cubed

Procedure

1. Sauté garlic, onions, and Jolly Whole Mushroom in butter.
2. You may add potatoes and carrots here.
3. Add flour. Continue cooking until flour begins to brown.
4. Add beef broth and ox tongue. Simmer until sauce thickens.
5. Add cheese, Jolly Cream of Mushroom Soup, and Jolly Cow Fresh Milk. Let it simmer.
6. Season with salt and pepper.
7. Serve hot.

Fettucine ala Carbonara

Ingredients

500 g fettuccine, cooked
2 tbsp butter
150 g bacon
1 pc white onion, chopped
1 can Jolly Whole Mushrooms, sliced
375 ml evaporated milk
1 can Jolly Cream of Mushroom Soup
1/2 tsp salt, iodized
1/4 tsp black pepper, ground
1/4 tsp nutmeg, ground
3 tbsp parmesan cheese, grated

Procedure

1. In a heated pan, sweat bacon, onions, and Jolly Whole Mushrooms in butter until cooked but not brown.
2. Pour in evaporated milk and Jolly Cream of Mushroom Soup. Let it simmer until the sauce thickens.
4. Season with salt, pepper, and nutmeg.
5. Toss in fettuccine pasta. Serve topped with parmesan cheese.

Chopsuey

Ingredients

250 g pork, lean, cut into thin strips
1/2 tsp salt
1/4 tsp black pepper, ground
3 tbsp Jolly Heart Mate Canola Oil
1 pc onion, sliced
3 cloves garlic, minced
1 stalk celery, peeled, diced
1 pc carrot, peeled, cut into thin diagonal slices
1 can (400 g) Jolly Whole Mushrooms, drained, cut in half
1 can Jolly Cream of Mushroom Soup
100 ml water
2 tbsp soy sauce
1 can (425 g) Jolly Asparagus Cuts, drained
1 cup Jolly Water Chestnuts, drained and sliced
1 head cabbage, small, cut into wedges

Procedure

1. Season pork with salt and pepper.
2. Heat one tablespoon Jolly Heart Mate Canola Oil in a pan. Stir-fry pork until it turns brown. Set aside.
3. In the same pan, add the remaining Jolly Heart Mate Canola Oil. Sauté onion, garlic, celery, carrots, and Jolly Mushrooms.
4. Add Jolly Cream of Mushroom Soup (mixed with 100 ml water), soy sauce, Jolly Asparagus Cuts, Jolly Water Chestnuts, cabbage, and the stir-fried pork.
5. Simmer until vegetables are cooked.

Chicken Afritada

Ingredients

6 tbsp Jolly Claro Palm Oil
750 g chicken, cut into serving sizes
2 pcs bay leaves
1 pc whole garlic, finely minced
2 pcs large onions, chopped
1 pouch (150 g) Jolly Tomato Paste
2 tsp salt
2 pinch pepper
2 cups meat broth
250 g potatoes, cut into large cubes
2 pcs red or green bell peppers, cut into thick strips
250 g carrots, cut into large cubes
1/2 tsp Oregano, dried
1 can (155 g) Jolly Pineapple Chunks, drained
1 can Jolly Green Peas, drained
1/2 cup Jolly Premium Sliced Mushroom

Procedure

1. In a thick pan, heat the Jolly Claro Palm Oil.
2. Add the chicken pieces when the oil is hot. Cook the chicken meat under medium heat until the edges start to turn brown and oil starts to ooze out.
3. When the chicken is already brown, remove the excess oil from the pan.
4. Add the bay leaves, garlic, onion, and Jolly Tomato Paste. Stir well.
5. Add salt and pepper for seasoning.
6. Pour meat broth into the pan and stir well. Let it simmer with the pan covered for about 10 minutes.
7. Add the potatoes, bell peppers, and carrots. Mix well.
8. Add Jolly Premium Sliced Mushrooms if desired.
9. Add oregano. Cover the pan again and allow to simmer for about 15 minutes or until the meat and vegetables are thoroughly cooked.
10. Add the Jolly Pineapple Chunks and Jolly Green Peas last. Cook for an additional 2 to 3 minutes.

Bistek Tagalog

Ingredients

500 g beef sirloin, sukiyaki cut
3 tbsp soy sauce
6 pc calamansi
1/2 tsp salt
1/4 tsp black pepper, ground
2 tbsp Jolly Heart Mate Canola Oil
1 pc medium white onion, sliced
6 cloves garlic, minced
1 can (400 g) Jolly Whole Mushrooms, quartered

Procedure

1. Marinate beef in soy sauce, calamansi, salt, and pepper 30 minutes before cooking.
2. Heat Jolly Heart Mate Canola Oil in a pan. Sauté onions, garlic, and Jolly Mushrooms. Set aside.
3. Sauté beef in the same pan. Add marinade. Let it simmer until beef is cooked.
4. Add back the sautéed onion, garlic, and Jolly Mushrooms. Toss and cook for another 2 minutes.
5. Transfer in a serving dish. Serve with rice.

10 Delicious Dinner Recipes That Kids Will Love

For more recipes, check out Jolly's Facebook page and their website.

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Written by

Raisa Tan

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