Mother’s Day is the perfect day to give mom a break from cooking.
Even though nothing compares to mom’s cooking, we are sure that she will appreciate the time off and the special meal created by those who love her most.
McCain has always been mom’s go too for quick and deliciously tasty meals.
This Mother’s Day spoil her with one of McCain’s delicious Mother’s Day inspired recipes, perfect for every moms’ tastes.
Food is love and cooking for mom on Mother’s Day will mean the world to her.
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So, get creative in the kitchen and make Mother’s Day yours by treating mom to one of these delicious meals:
McCain Paella
2 tbsp olive oil
1 onion finely chopped
McCain Stew mix
2 cloves of crushed garlic
2 tomatoes skinned and finely chopped
1 tsp saffron
350g long-grain rice
1kg mixed seafood (fish, prawns, calamari and mussels)
2-3 tbsp fresh coriander or parsley chopped
fresh limes or lemons cut into wedges
METHOD:
- Heat olive oil in a large frying pan.
- Add onion and garlic and fry over a low heat for two minutes.
- Add, tomatoes and saffron and fry for three minutes.
- Add the rice and stir well to make sure the rice is well coated.
- Add about 800ml water and bring to the boil.
- Simmer for 10 minutes.
- Add seafood, coriander and stew mix and stir well.
- Cover and simmer for a further 10 -15 minutes.
- Add a little water if it gets too dry.
- The dish is ready once the mussels open and the rice is tender.
- Season with salt and freshly ground black pepper, coriander and lemon wedges
McCain Chicken Fajitas (In flour tortillas)
4 tablespoons canola oil divided
2 tablespoons lemon juice
1-1/2 teaspoons seasoned salt
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon paprika
1-1/2 pounds boneless skinless chicken breast cut into thin strips
McCain stir fry
6 flour tortillas (8 inches), warmed
Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream
Method:
- In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.
- In a large skillet, Stir fry in remaining oil until crisp-tender. Remove and keep warm.
- Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return stir fry to pan; heat through.
- Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream.
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