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    Recipes — kid friendly

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    Chicken Parmesan Meatball Skillet

    This deconstructed version of a chicken Parmesan sandwich is bound to please everyone at the table. Save money on groceries and use three cups of thawed make-ahead roasted roma tomato sauce instead of jarred sauce.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    1/4 cup milk
        •    1/2 tsp salt
        •    1/4 tsp pepper
        •    1 egg
        •    1 tbsp olive oil
        •    1 lb ground chicken
        •    2 tbsps sliced fresh basil leaves
        •    1 jar (24 oz) tomato-basil marinara sauce
        •    1 cup shredded mozzarella cheese (4 oz)
        •    1/2 cup Progresso™ Italian style bread crumbs
        •    1/3 cup plus 2 tablespoons grated Parmesan cheese


    1. In large bowl, mix chicken, bread crumbs, 1/3 cup of the Parmesan cheese, the milk, salt, pepper and egg. Shape mixture into 20 meatballs.
    2. In 10-inch nonstick skillet, heat oil over medium-high heat. Place meatballs in skillet, and brown meatballs on all sides, about 3 minutes on each side; drain.
    3. Add marinara sauce to skillet. Reduce heat to simmer; cover and cook 5 to 8 minutes or until meatballs are cooked through and no pink remains (at least 165°F). Remove from heat; top with mozzarella cheese, remaining 2 tablespoons Parmesan cheese and the basil.
    4. To serve, spoon meatballs and sauce into serving bowls.

    This great family recipe is thanks to Betty Crocker Recipes at https://www.bettycrocker.com/recipes/chicken-parmesan-meatball-skillet/5be0568b-75a8-4ca3-a56b-a881172000fc

    Super Burgers

    I want to share with you to try this super burgers with a Cheddar cheese centre.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 8


        •    2 lb(s) lean ground beef
        •    ½ lb(s) ground pork
        •    ½ cup breadcrumbs
        •    1 large egg
        •    ½ cup minced onion
        •    1 clove garlic, minced
        •    1 Tbsp chopped fresh oregano
        •    2 Tbsps finely chopped sundried tomato
        •    1 Tbsp salt
        •    2 cup grated smoked cheddar
        •    8 Poppyseed egg buns


    1. Blend all ingredients together, except cheddar. Divide mixture into 8 and shape into balls. Press a finger into a ball and press ¼ cup of cheddar into hole. Close opening (so cheese is in the centre) and flatten into a patty. Chill until ready to cook.
    2. Grill or pan-fry burgers until cooked through, about 5 minutes on each side. Serve burgers on egg buns and dress as desired.

    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/super-burgers/8942/

    Pulled Beef Brisket Taco

    Pulled Beef Brisket Taco - the easiest homemade beef brisket taco with mango. These tacos come together in 20 minutes, so delicious.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4


        •    1 1/2 tbsps oil
    2 cloves garlic, minced
    1 packet 18 corn tortillas
    1 ripe mango, cut into small cubes
    1 lime, cut into wedges
    1 bunch cilantro leaves
    1 package Farm Rich Smokehouse Pulled Beef Brisket, thawed (16 oz)


    1. Thaw the beef brisket at room temperature. Heat up a skillet with the oil, saute the garlic until aromatic before adding the beef brisket. Warm up and cook the beef brisket for a few minutes.
    2. Topped with some mango cubes, cilantro leaves and serve with lime wedges.

    This great family recipe is thanks to RASAMALAYSIA Recipes at https://rasamalaysia.com/pulled-beef-brisket-taco/

    Sausage Rolls

    Absolutely beautiful served warm from the oven, these tasty sausage rolls are a total joy.

        •    Cook time: 1 hour & 5 minutes
        •    Yield: Serves 4


        •    olive oil
        •    1 red onion , peeled and finely sliced
        •    1 sprig fresh sage , leaves picked
        •    6 higher-welfare pork sausages
        •    1 handful breadcrumbs
        •    fresh nutmeg , for grating
        •    250 g ready-made puff pastry
        •    1 free-range egg
        •    a little milk


    1. Preheat the oven to 180ºC/350ºF/gas 4. Heat the olive oil in a saucepan and add the onions. Cook gently for about 20 minutes until soft and golden brown. Add the sage leaves, cook for a couple of minutes more and then spread out on a plate to cool.

    2. With a sharp knife, slit the skins of the sausages and pop the meat out. Put it in a mixing bowl with the cooled sage and onion mix and the breadcrumbs. Add a good grating of nutmeg, then scrunch well with your clean hands to mix together.

    3. On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, even rectangles. Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle.

    4. Mix the egg and milk and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or the edge of a spoon to seal the join.

    5. Cut the long rolls into the sizes you want and space them out on a baking tray. Brush with the rest of the egg wash and bake in the preheated oven for 25 minutes or until puffed, golden and cooked through. Serve with piccalilli and a cress salad.

    TIP: Lamb or beef sausages work just as well in this recipe if you don’t fancy pork.

    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/pork-recipes/sausage-rolls/

    Smoked Paprika Meatballs with Tomato Sauce

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    500g beef mince (makes 20)
        •    ¾ cup fresh breadcrumbs
        •    1 tbsp milk
        •    2 cloves garlic, chopped
        •    1 small onion, grated
        •    2 tsps smoked paprika
        •    1 ½ tbsp olive oil
        •    ¼ cup white wine
        •    400g tin chopped tomatoes
        •    pinch saffron threads
        •    ½ tsp sugar
        •    1 tbsp chopped flat-leaf parsley


    1. Mix the beef, breadcrumbs, milk, garlic, onion and smoked paprika together with salt and pepper and roll into 20 balls. Place onto a tray in a single layer and refrigerate for 30 minutes.
    2. Place the oil into a wide lidded frying pan set over a moderately high heat. Fry the meatballs for 5 minutes or until coloured.
    3. Add the wine and cook for 1 minute. Add the tomatoes, saffron and sugar, adjust the heat to a simmer and place a lid on for 5 minutes. Remove the lid and cook for a further 10 minutes or until slightly thickened. Season with salt and pepper.
    4. Place in a serving dish, top with the chopped parsley and serve.

    This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/smoked-paprika-meatballs-with-saffron-and-tomato-sauce/#