Make Cooking Easy with Clara Ole Products

I know most Moms would be able to relate with me if I'd say that everyday is some kind of a challenge for us especially in the kitchen. We'd plan our family's daily meals, shop for goods at groceries and we've also got to create appetizing baon for the kids and whip up whatever snack we can for their merienda. It's becoming stressful indeed, that's why being a Mom isn't an easy one. There's always so much to do with so little time. That's why I like using "kitchen wonders" from Clara Ole. These are awesome products that makes every Mom's life easier. Each product from Clara Ole is like Mommy's little kitchen helpers. The ready-to-use products aids homemakers to create that perfectly delectable dish in less time. Allow me to share with you some of my favorites from the Clara Ole products:

Let me start with the Clara Ole Barbecue Marinade. It comes in different flavors from Honey Mustard, Hickory, Korean and Spicy. But I love the original flavor the most. It goes well with chicken, beef or pork. What I like most about the Clara Ole Original Barbecue Marinade, it plays well with your senses as it hits your palate. The strong aroma of fresh hot off the grill meat, charred flavor and the marinade's sweet, tangy and peppered flavor sinks into each meat making it flavorful. My family likes using Clara Ole Original Barbecue marinade with chicken. We marinade overnight for locked-in flavors. Then the next day, we're off for a family backyard barbecue party! Woot! 

I'm sure you've all heard of Clara Ole's extensive array of pasta sauces: Italian style, Sweet style, Three-Cheese, Filipino Style, Chunky Tomato with Three-Cheese, Chunky Tomato with Basil, Cheesy Pesto, Kung Pao and Mushroom. Whew! Clara Ole's pasta sauces livens up ordinary pasta dish as it creates more sophisticated flavors into the dish. No need for Ketchups as each Clara Ole pasta sauce is packed with zestful spices and oozing with chunky tomatoes to boot. 

Hmm...Clara Ole also had their Clara Ole Dips 'n Dressings line. Super yummy dips and sauces, you're sure to find one you'll definitely like. From the typical Thousand Island, Caesar, Honey Mustard, Ranch and Asian to something as edgy as vinaigrettes such as Orange, Sesame Mucho, Pesto, Parmesan and Mango. Throw in some greens along with other colorful veggies and voila! The salad's ready to be served in minutes! 

Breakfast is also such a joy with Clara Ole's Pancake Syrup. An honest-to-goodness maple syrup that brings smile to everyone who sees them on the table, it makes simple hotcakes look and tastes delicious. It comes in maple, original, cinnamon and truly fruity. It will tickle your tastebuds and will satiate your sweet tooth. Diabetic? No worries, Clara Ole has a sugar-free version of Clara Ole Maple Syrup too. For chocolate aficionados, there's Clara Ole Choco and Choco-Nut Syrup for you to enjoy. 

Last but definitely not the least, my family and I love the Clara Ole Ora Mix Mo Specialty Fried Rice Mix. True to its name, it is a "minute-saver". Perfect for those always pressed for time, it is a simple yet delightful dish on its own. Mix it with plain rice, toss some greens and meat or cold cuts and you'll have one easy peasy meal in no time! It comes in Paella, Japanese Style and Adobo flavors. We love the Paella flavor. It is a great "short-cut" to the old fave Paella dish. I'd just have mussels, shrimp, eggs and green peas thrown in and I'd be able to whip a Spanish Paella dish of my own sans the hassle. 

I've always been an avid Clara Ole fan. In fact, I was a member of Kitchen Adventures Club some years back. I don't know if they still had it to this day. But it was really with Clara Ole that I had my first adventure in the kitchen. And their products are like little helpers for me as they assist me in the challenges that I need to face in my kitchen. With the Clara Ole products around, I'd say, "Bring it on!" So if you want to make cooking as easy as 1,2,3--go ahead and grab a Clara Ole product now to begin your kitchen adventure. 

For more information on Clara Ole, log on to www.claraole.com Like them on Facebook at www.facebook.com/myclaraole follow them on Instagram at @claraoleph

Get more cooking insights and tips from the Clara Ole webisodes called "Pot Sessions: A Cook Without ABook" adventure series via their Facebook app: http://www.facebook.com/myclaraole/app_5666916003403

Cowrie Grill by Manila Hotel Opens in Greenhills Promenade 3

Classic, elegant and utterly charming, Cowrie Grill by Manila Hotel takes pride in taking serious attention to details, resulting to a beautiful melange of fine tableware, dainty cutlery and various items of interest, which perfectly complement its yummy selection of savory dishes, international cuisines, divine desserts and specialty wines. 

Diners can't help but admire the lovely displays--from the soft amber glow of cowrie shell chandeliers to the artisan furniture, and of course, treat your taste buds to a wonderful medley of flavors that has become synonymous to Manila Hotel: sweet, sour, salty, umami and spicy. Cowrie Grill by Manila Hotel takes pride in making sure that they never scrimp on the quality of their ingredients as well as its staff training so you can be assured that Cowrie Grill remains true to that of Manila Hotel's excellence. 

From cold appetizers and salads, curries, soups, grilled items and drinks including the best wines, Cowrie Grill by Manila Hotel's menu will surely whet any foodie's appetite. The magic of tableside service is also back as the signature restaurant of Manila Hotel keeps the elan and flair of intimate dinner experiences alive with its newly opened branch in Promenade 3, Greenhills Shopping Center (near Missouri Street) San Juan. 

Known as the venue where dishes are prepared in the highest standards, Cowrie Grill first opened in Manila Hotel in 1977. The restaurant attracts gourmands eager to sample the chef's signature creations prepared tableside. It is an experience in itself as guests delight in a feast for the senses with the spectacle, sizzle, aroma of the food wafting in the air, and exquisite flavors of the dish. 

After more than three decades of unrivalled quality of food service, Manila Hotel opens up with the revival of the Cowrie Grill. From the scrumptious appetizers to the heavenly desserts, loyal clientele of the Cowrie Grill can harken back memories of the Grand Dame's classic restaurant as they create new ones with a modern twist. 

I was fortunate to have been invited to the recent opening of the Cowrie Grill by Manila Hotel at the heart of Promenade 3, Greenhills Shopping Center. I'd have to say that anyone who has a fondness for good food + excellent service can now delight in Cowrie Grill's tableside service plus their honest-to-goodness signature creations. It may seem like it's tucked away from the crowd given its seclusion from the other modern establishments. But this is the perfect place to have a date with your better half or your significant other. Cowrie Grill by Manila Hotel gives off that ideal romantic ambiance and more. 

During the launch, Cowrie Grill by Manila Hotel's Executive Chef Michael So Chan whipped up a number of dishes that are unique to Cowrie Grill including the Fresh Mushroom Cappuccino Soup that goes perfectly well with mixed herbed flat bread it is served with. Cowrie Grill by Manila Hotel also takes pride in serving the best Angus Beef Tenderloin which you can enjoy with three different sauces: peppercorn, Bernice and mushroom gravy. Served with potato gratin, fresh half cooked vegetables such as  French string beans, roasted garlic bulb/head and some cherry tomatoes, Cowrie Grill's signature Angus Beef Tenderloin is truly melt-in-your-mouth goodness. You know right away that it had been broiled to perfection. It tastes great even without the sauce but each sauce gives the rib a twist in flavor. I liked the peppercorn sauce. Those who opt for a little kick on their taste buds should try it. The peppercorn sauce complements the smoky flavor of the beef tenderloin and the richness of the potato au gratin. On the other hand, the mushroom gravy is somewhat typical for my taste, but it's still good just the same while the Bernice sauce gives the dish a lightly tangy zest. 

Chef Michael So Chan and his highly trained team expertly performed before our eyes an outstanding dining rite with table side preparation of freshly tossed Maitre 'D Caesar Salad. Capping off the magnificent dining event was the delectable Baked Alaska flambeed served again in a spectacular Cowrie Grill by Manila Hotel table side fashion. It was entertaining to watch your own dessert or meal prepared before you. It has evoked Oohs and Aahs as the guests were dazzled. The Baked Alaska dessert is a perfect way to cap off my  meal. A foamy caramelized fluffy foam flambeed, Baked Alaska is one delectable indulgence. but it has a surprise inside it, for underneath the soft chiffon cake is a strawberry flavored ice cream with strawberry syrup. For that reason and many more, Baked Alaska will give your sweet tooth another delightful experience. 

"Cowrie Grill goes far beyond serving dishes because we create unforgettable moments.  Classic grill house service beyond compare, that's what we stand for," said Manila Hotel Executive Vice President Dr.  Enrique Yap.  "We are offering intimate dining experiences--something that makes our patrons sit up and notice.  Something that commands attention, is thoughtfully made, and is created with great attention to details-- similar to what people experience at Manila Hotel.  At Cowrie Grill, we look forward to making every minute of our guests' visit nothing short of exceptional and memorable." 

Indeed, Cowrie Grill by Manila Hotel is not just a feast for the senses but also another dining experience worth to remember. 

Fantastic Fern Healthy Salad Recipe

In the cool upland areas of Quezon, such as Lucban, you'll find pako, or fern, growing wild on the mountainside. Only the new sprouts are edible and should therefor be the only ones harvested, but in many local markets, pako is sold along with hard stems to make the purchase seem as though you're getting more value for your money. Because Pako grows wild and thus doesn't contain remnants of pesticide, it's a big hit among organic aficionados. The new sprout is shaped like the end of a violin stem, hence, in English it's called a fiddlehead fern. 

The new sprouts of pako form the main ingredient of a local salad that's tossed with tomatoes, and sometimes, with salted eggs and kesong puti (white carabao milk cheese). You can top this with any dressing, but the Filipino way is to use a vinaigrette mix of vinegar, salt, pepper and a little sugar. 

For a smoky twist, try grilling the kesong puti and sprinkle over tinapa (smoked fish) flakes. Squeeze some dalandan (sweet orange)into the dressing. The tinapang galunggong or smoked blue mackarel scad makes nicer flakes and add subtle flavor into the dish. 

Get Hooked with Fish and Co. New Dishes

Fish and Co. Launches new dishes on its menu that will surely appeal to anyone who loves scrumptious yet healthy comfort food and hefty portions on one plate! 

Fish and Co. Presents Shrimp Popcorns, renditions of famous Seafood Paella as well as Steamed Mussels in Pico de Gallo.

Italian favorites have also been given the Fish and Co signature twist: for the health conscious, try the Salmon Cannelonni or the Fresh Tuna Piccatta. The restaurant further beefs up its menu with Fish Crab Cakes and Smoked Fish and Crab Dip. Rounding out that new item is the Soft Shell Crab Pasta. 

Fish and Co. is known to have warmly lit interiors and appetizing meals meticulously conceptualized by The Bistro Group's Corporate Chef Josh Boutwood. An innovator when it comes to food, Chef Josh incorporated some Asian ingredients in his dishes, making it more appealing to the local palate. 

One word comes to my mind the minute I set foot on Fish and Co.: Inspiring! The interiors are clean and done in very good taste, quite attractive even to kids with all the colorful fish paintings on the walls, the service quick and efficient, and the food--ah, it sets you in an absolute swoon! 

From the special concocted drinks Citrus herb surprise (lemonade, calamansi and basil) P155, Healthy Hearty Squeeze (carrot, melon and mango) P165, and Raspberry Sunrise (raspberry, red apples and orange juice) P165 to the heavenly Banana Caramel Cream Pie (P225)--you will feel the love, care, and yes, at the risk of sounding redundant--inspiration the people behind Fish and Co. Infused in each recipes. The juice is more than a refreshing drink--it's a study in zing. The bananas aren't just your simple dessert--rather it is a dessert that brings two of the most familiar flavors: caramel + banana together, successfully. 

Now, let me give my two cents worth on Chef Josh Boutwood's new dishes for Fish and Co.

Shrimp Popcorns(P335)--This is such a hit among the invited bloggers who attended the launch. I'm sure kids will also love the Fish and Co shrimp popcorn. Although its got a hint of spicy bite, one cannot help but pop and nibble one shrimp popcorn after another. I'd have to say, it is truly addicting.  Served on a tiny blue pail with nachos on a plate, it tastes good on its own even without the dipping sauce. And it does not taste rancid, so you can be assured that they used a new oil when they had it deep fried. 

Smoked Fish and Crab Dip(P495)--This dish is a perfect afternoon snack or merienda. Served with thin slices of crostini and pita triangles, it is great for those who prefer a no nonsense snack.

Fish Crab Cakes--There's a lovely surprise of minced tomatoes, onions on the dish as well as the lure of fragrant coriander on top of the soft crust with a sweet and sour dipping sauce. It ties the flavor together in a distinct kind of way. But it's quite expensive for P625 per order, for three fish crab cakes. However, if you have money to spare and would like to indulge, go ahead...I'm pretty sure you'll enjoy it. 

Soft Shell Crab Pasta (P525)--The soft crab shell is delicately perched on a pile of al dente pasta, slathered in a tangy, chunky aligue sauce. It may look like any ordinary aligue pasta but wait until you get a spoonful of this dish. It is unbelievably creamy, and is surely a candidate for excellent comfort food. 

Fresh Tuna Piccatta (P595)---If you're like most Filipinos who does not like seeing pink on their meat or fish, they though that pink is synonymous to eating something raw, then I strongly suggest you to skip this dish. But then, doing so would not give you the chance to savor this dish. This dish was a big surprise for me. I'm one of those I've mentioned above, unless of course, I will be eating sashimi and other raw Japanese foods. But seeing pink fresh tuna chunks on top of al dente pasta was something new for me. Served on extra virgin olive oil and capers, I'm more than happy to have tried this dish. It tastes so good and divine! No, it does not have a "fishy" after taste at all. 

Seafood Paella (P875)--Huge serving in a paellera that's great for a family meal. Fish and Co.'s Seafood Paella is another treat you should not miss! From the freshest catch, it has everything you'll ever wanted in a Spanish paella. A spoonful will remind you of your good 'ol abuela. It is yet another comfort food. 

Oh, and if Seafood Paella isn't your thing, you could at least try to order Fish and Co.'s Steamed Mussels in Pico de Gallo (P545). It guarantees to whet your appetite for seafood, without stuffing yourself with carbohydrates (read: sans any rice, especially if you're on a diet). 

Salmon Cannelonni (P575)---This dish is awesome! I never imagined salmon could give cannelonni a perfect pair. I mean, this dish is perfect for the health-conscious. Imagine chunks of salmon on layers of oozing and mouthwatering melted mozzarella cheese on a bed of cannelonni. Hmmm...just typing them brought me back memories of my love affair with this particular dish. 

Fish and Co. is truly an easygoing comfort zone that serves excellent food. For this reason and many more, I know I'd find myself coming back to them again and again and again. 

Security Blanket would like to thank Perkcomm's Ms. Cindy Manalo and Ms. Jap Angeles, Fish and Co. Brand Manager, Ms. Rhoda Adriana, Fish and Co.'s Social Media Manager Ms. Rikka Sioso and the staff of Fish and Co. SM Mall of Asia. 

Disclaimer: I am not compensated for this post. opinions expressed are 100% my own.