Bacon Gravy & Biscuits

Bacon Gravy & Biscuits
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This is a Southern US dish and any kind of gravy on biscuits is good. You can use refrigerated biscuits or homemade, I am going the route with homemade. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Bacon Gravy & Biscuits
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This is a Southern US dish and any kind of gravy on biscuits is good. You can use refrigerated biscuits or homemade, I am going the route with homemade. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. You can use a can of refrigerated biscuits and just prepare those according to the package instructions, make homemade biscuits with your favorite recipe, or you can use the shortcut for biscuits here on this site, link to that is in the Recipe Notes section.
  2. Prepare and bake the biscuits. Remove from oven when they are done, don't forget about the biscuits.
  3. Cook the bacon in a deep heavy pan until crispy. Remove the bacon when done, leaving the fat in the pan.
  4. While the pan is still on low heat, stir in the flour into the bacon fat so no lumps form, then whisk in the milk, continue cooking and whisking until thickened.
  5. Crumble the bacon and stir into the gravy, season gravy with salt and pepper to taste.
  6. Split the biscuits in half and spoon over the gravy, couple of sunny side up eggs would be great as well. Enjoy.
Recipe Notes

Low cost.

Shortcut: Biscuits.

Adapted from an internet recipe.

Caesar Chicken

Caesar Chicken
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This sounds really good. For where I live, Caesar dressing is not stocked in town, only in the city, but Italian dressing is stocked and can be made into Caesar dressing, win win. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Caesar Chicken
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This sounds really good. For where I live, Caesar dressing is not stocked in town, only in the city, but Italian dressing is stocked and can be made into Caesar dressing, win win. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Ingredients
Optional, for a thicker crust
Servings: servings
Instructions
  1. Preheat your oven to 190 C, lightly grease a 9x13 baking dish with butter.
  2. Sprinkle the meat on both sides with black pepper and some of the Parmesan cheese, do not use any salt. Place the chicken in the baking dish.
  3. Pour 1/4 cup of salad dressing over each piece, then sprinkle remaining Parmesan on each one. Bake uncovered for 30-40 minutes or until juices run clear.
  4. Change the oven to broil and continue to cook the chicken for 2-4 minutes or until the chicken is nice and golden colored. Remove from the oven and cover with foil and let rest for 5 minutes.
  5. Serve with mashed potatoes, pasta, or rice, and a vegetable.
Optional, for a thicker crust
  1. Mix the sour cream into the dressing, and just follow the steps above as stated.
Recipe Notes

Figure about 70 Baht for the chicken, and 150 Baht for the Parmesan. For 4 servings, this is about $1.62 per serving.

Shortcuts: Caesar Salad Dressing, Sour Cream.

Provided courtesy of good friend, Stephen Connell.
United States.

Simple Thick Cut Pork Chops

Simple Thick Cut Pork Chops
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Four ingredients and very simple instructions makes for tasty thick cut pork chops. This is for 1 1/2 to 2 inch thick chops, bone in or bone out.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Simple Thick Cut Pork Chops
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Four ingredients and very simple instructions makes for tasty thick cut pork chops. This is for 1 1/2 to 2 inch thick chops, bone in or bone out.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 200 C.
  2. Rub olive oil over all sides of the pork chops, about a tablespoon or so. Generously salt both sides and pat that in well and the same with the pepper. Let the chops sit out.
  3. Preheat your oven to 200 C. Once the oven is hot, heat a oven proof pan, cast iron would be ideal, over high heat.
  4. When the pan is almost smoking, add the chops and sear for 2 minutes on each side.
  5. Place the pan in the oven and figure about 15 minutes for a 1 1/2 inch thick chop, 20 minutes for 2 inch thick. Internal temp should be 63 C / 145 F. Remove from oven and let rest for for 5 minutes.
  6. Serve with mashed potatoes and a vegetable for a complete meal.
Recipe Notes

I will price this the next time I pick up boneless pork chops. This is low cost however.

Adapted from an internet recipe.

Garlic Lemon Baked Chicken

Garlic Lemon Baked Chicken
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This comes from a good friend, and when he prepares this, his family is drooling and waiting in the kitchen. Basic ingredients is a bonus as well. You cannot mess this up. No serving size is listed, this is a make as much as you need type recipe.
Cook Time
40-60 minutes
Cook Time
40-60 minutes
Garlic Lemon Baked Chicken
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This comes from a good friend, and when he prepares this, his family is drooling and waiting in the kitchen. Basic ingredients is a bonus as well. You cannot mess this up. No serving size is listed, this is a make as much as you need type recipe.
Cook Time
40-60 minutes
Cook Time
40-60 minutes
Ingredients
Servings:
Instructions
  1. The chicken pieces are up to your preference, skin on or off also your preference. Keep in mind that when baking different types of pieces together, smaller pieces cook faster than larger pieces, so try and use the same type of pieces, like all thighs or all breasts, etc. Place the chicken in a zip lock bag.
  2. Pound the garlic in a mortar into a paste or use a food processor, add the garlic paste to a jar.
  3. Add equal amounts of olive oil and lemon juice to the jar, be generous, seal the jar with the lid and shake it to mix together the oil, juice, and garlic. Pour the contents of the jar into the zip lock bag, squeeze out the air in the bag and seal, squish the chicken around to coat the pieces. Place in the fridge overnight.
  4. When you are ready to bake, preheat your oven to 180 C. Place chicken in a baking dish for 40-60 minutes or until the juices run clear.
  5. Serve with rice or mashed potato.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.

Slow Cooker Potato Soup II

Slow Cooker Potato Soup II
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Sounds really good, simple and common ingredients, and cooked in a slow cooker, bonus. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
8-10 hours
Servings Prep Time
6-8 servings 10 minutes
Cook Time
8-10 hours
Slow Cooker Potato Soup II
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Sounds really good, simple and common ingredients, and cooked in a slow cooker, bonus. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
8-10 hours
Servings Prep Time
6-8 servings 10 minutes
Cook Time
8-10 hours
Ingredients
Servings: servings
Instructions
  1. Add everything to your slow cooker crock, stir to mix together. Cover and cook on Low setting for 8 to 10 hours. or until the potatoes are fork tender.
  2. Mash the potatoes while they are in the slow cooker to the cooker to the consistency you prefer.
  3. Serve.
Recipe Notes

Low cost. With some planning, plan on a chicken dish that uses boiled shredded chicken, then you can make the stock for this by simply adding trinity when boiling the chicken, and use several tablespoons of the chopped chicken to make the soup with a shortcut.

Shortcut: Condensed Cream of Chicken Soup.

Provided courtesy of good friend, Stephen Connell.
United States.

Crack Chicken (Slow Cooker)

Crack Chicken (Slow Cooker)
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Not exactly sure where this name comes from, and there is many versions of this, this is a Cream cheese version. Only four ingredients and one you can make from a shortcut. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6 hours
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6 hours
Crack Chicken (Slow Cooker)
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Not exactly sure where this name comes from, and there is many versions of this, this is a Cream cheese version. Only four ingredients and one you can make from a shortcut. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6 hours
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6 hours
Ingredients
Servings: servings
Instructions
  1. Lightly grease your slow cooker crock with butter. Place the chicken in the crock, top with the block of cheese on the chicken, then sprinkle in the Italian seasoning mix.
  2. Set the slow cooker to Low setting for 6 hours, giving a gentle stir at the 3 hour mark. At 6 hours the chicken should be fall apart tender, and shreds easily. Shred the chicken with two forks and stir to combine the cheese then stir in the bacon.
  3. Serve as is, on rolls, over pasta, and a bed of salad greens, etc.
Recipe Notes

Figure about 70 Baht for the chicken, 120 Baht for the Cream cheese, and 90 Baht for the bacon. For 4 servings, this is about $2.06 per serving.

Variant: 1. When serving on a sandwich roll, toast the roll, add the chicken mixture and top with a little Cheddar cheese.

Provided courtesy of good friend, Stephen Connell.
United States.

Red Curry Shrimp

Red Curry Shrimp
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This is a Thai dish and is a bit on the spicy side. My wife, Rrayada made this today for a quick lunch for the family and step-daughter Ampair made a Thai Omelet to go with it.
Servings Prep Time
6 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
15 minutes
Red Curry Shrimp
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Rating: 5
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This is a Thai dish and is a bit on the spicy side. My wife, Rrayada made this today for a quick lunch for the family and step-daughter Ampair made a Thai Omelet to go with it.
Servings Prep Time
6 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a non stick pan and add the curry paste. This is real, hand made red curry paste here, this is spicy stuff, basically, Bird's Eye chilies, black pepper, red onion, garlic, and lemongrass.
  2. Add the shrimp paste right after the curry paste. This is local made shrimp paste, shrimp and spices pounded in a mortar into a paste, very common ingredient in Thai cooking.
  3. Mix and cook for just a few minutes then add the shrimp and mix into the curry and shrimp pastes, the shrimp will release water, then add the clove basil and mix that in, stir fry until the clove basil is good and wilted.
  4. Serve, how easy was that? Good dishes to go with this is a Thai Omelet and rice.
Recipe Notes

Figure about 400 Baht for small white shrimp from Tesco, 2 kilos, removing the heads, peels and tails will give you about a kilo. Save all the scrap for shrimp stock later if you like and just freeze that. For 6 servings, this is about $1.97 per serving.

Watched my wife, Rrayada Thayer make this.
Thailand.

Yellow Rice III (Rice Cooker)

Yellow Rice III (Rice Cooker)
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Another variant to yellow rice, this is also turmeric based not saffron, and is a straightforward base recipe.
Servings Prep Time
3-4 servings as a side 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
3-4 servings as a side 5 minutes
Cook Time
20-30 minutes
Yellow Rice III (Rice Cooker)
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Another variant to yellow rice, this is also turmeric based not saffron, and is a straightforward base recipe.
Servings Prep Time
3-4 servings as a side 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
3-4 servings as a side 5 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings as a side
Instructions
  1. Add rice to your rice cooker, then add the turmeric, salt, and oil, stir until the rice is lightly coated with the oil and is yellow.
  2. Add the water, cover, press Cook and when it switches to Warm, fluff with a fork, serve as a side dish.
Recipe Notes

Low cost.

Variant: 1. Replace the water with chicken stock.

Adapted from an internet recipe.

Slow Cooker Whole Duck

Slow Cooker Whole Duck
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Sounds good, and easy. Key thing is to elevate the duck above the bottom of the slow cooker and the Low temp setting on the cooker. On my to cook list.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
6-7 hours
Servings Prep Time
3-4 servings 10 minutes
Cook Time
6-7 hours
Slow Cooker Whole Duck
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Sounds good, and easy. Key thing is to elevate the duck above the bottom of the slow cooker and the Low temp setting on the cooker. On my to cook list.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
6-7 hours
Servings Prep Time
3-4 servings 10 minutes
Cook Time
6-7 hours
Ingredients
Servings: servings
Instructions
  1. Prep the duck by removing the giblets from the inside (if a local bought duck from an open market, remove the head, neck, and feet if they are still attached). Trim off any fat around the cavity open but do not discard, just set that aside, you will need that in a few minutes.
  2. Rinse the duck inside and out. pat dry with paper towels. Place quartered oranges inside the duck, plus the fat you trimmed off close the cavity opening best you can with toothpicks.
  3. Place several carrots cut in half lengthwise and or onions that are peeled and cut in half on the bottom of your slow cooker, this is to keep the duck elevated above the bottom where the fat will collect.
  4. Heat a large non stick pan and place the duck, breast side down in the pan, cook until the breast is lightly browned. Remove the duck from the pan and place breast side up on 2 layers of cheesecloth that is large enough to wrap around the duck, pick the duck up with the cheesecloth and set on top of the vegetable in the slow cooker, loosely push down the cheesecloth around the duck. Prick the skin, not the meat on the breast in several places, this helps allow the fat to render out but results in juicy meat. Reason for the cheesecloth is so you can lift the duck out without it falling apart when it is done cooking. This is a fall off the bone duck.
  5. Cook on Low setting for 6 to 7 hours. Check the fat level at the 3 hour mark, remove excess fat if the duck is resting in the fat. Reserve the fat, great for cooking fried potatoes.
  6. At 6 to 7 hours, check the duck for tenderness, should be fall off the bone tender, when ready, lift the duck out with the cheesecloth to a platter, serve.
Recipe Notes

I have to buy another duck, last time I bought one, I think it was 250 Baht, but I will verify this when I buy a duck. I will say fair value for now until I confirm the cost.

Adapted from an internet recipe.

Bottle Gourd Soup

Bottle Gourd Soup
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This is a standard Thai soup, very inexpensive. This is a side dish to a Thai meal. Measurements are estimates based on the size of the gourd you are using, my wife made this today and used about a 5 inch diameter gourd.
Servings Prep Time
6 servings 5 minutes
Cook Time
15-20 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
15-20 minutes
Bottle Gourd Soup
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This is a standard Thai soup, very inexpensive. This is a side dish to a Thai meal. Measurements are estimates based on the size of the gourd you are using, my wife made this today and used about a 5 inch diameter gourd.
Servings Prep Time
6 servings 5 minutes
Cook Time
15-20 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
15-20 minutes
Ingredients
Servings: servings
Instructions
  1. As you slice up the gourd, place in a large bowl of water. Add the chopped onion to a medium size pot.
  2. Drain the gourd slices and add to the pot. Add water to the pot and cover the gourd by about an inch, bring to a boil. Add chicken stock powder and salt to taste.
  3. Once boiling, reduce to a simmer for 10-15 minutes. Spoon into a large bowl, serve, just that easy.
Recipe Notes

Low cost.

Variant: Boil some chicken when cooking to make the stock and to add a bit of meat to the soup.

Watched my wife, Rrayada Thayer make this.
Thailand.