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.

Chicken Curry II

Chicken Curry II
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This sounds very good, and will give me a chance to test out a new bottle of curry powder I recently bought. This is Indian curry powder (yellow), not Thai curry. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Chicken Curry II
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This sounds very good, and will give me a chance to test out a new bottle of curry powder I recently bought. This is Indian curry powder (yellow), not Thai curry. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. After the chicken is sliced into strips, about 1/4 inch thick or so, spread them out and sprinkle with about 3/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of curry powder, mix together.
  2. Using a large non stick pan, heat 1 1/2 tablespoons of oil on medium high heat, when hot but not smoking, add the chicken in a single layer and cook, stirring often to just lightly brown them, no need to cook all the way through, about 3 minutes. Remove from the pan and set aside.
  3. Reduce the heat on the pan to medium and add the rest of the oil, and the onion and cook until softened and translucent, then stir in the garlic, ginger, and remaining curry powder and cook until fragrant, maybe a minute or so, stir often.
  4. Whisk the cornstarch, sugar, and a pinch of salt into the broth then add the broth to the pan, bring to a boil then reduce to a simmer until the sauce is thickened, about 5 minutes. Return the chicken to the pan along with the peas and simmer until the chicken is cooked through, takes just a few minutes.
  5. Remove the pan from the heat, stir in the yogurt and cilantro, taste and adjust seasoning with salt and pepper if desired.
  6. Serve with steamed rice.
Recipe Notes

Figure about 70 Baht for the chicken. For 4 servings, this is about 52 cents per serving.

Variants: Replace the chicken with beef or large prawn.

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

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.

Chicken & Mushroom Stir Fry

Chicken & Mushroom Stir Fry
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This is Chinese in origin as they are the masters of stir frying. This sounds good, and uses my favorite mushroom, the Straw mushrooms. For those in the States, you can use a can of Straw mushrooms, canned whole and cut in half, for those in Asia, go with fresh and halved. On my to cook list.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15 minutes
Chicken & Mushroom Stir Fry
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This is Chinese in origin as they are the masters of stir frying. This sounds good, and uses my favorite mushroom, the Straw mushrooms. For those in the States, you can use a can of Straw mushrooms, canned whole and cut in half, for those in Asia, go with fresh and halved. On my to cook list.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Begin by slicing the chicken into thin strips, then mix in the 1 teaspoon of soy sauce and the corn flour. Let this sit for 5 to 10 minutes while you prepare the mushrooms.
  2. Prepare the mushroom, Straw mushrooms are unique in shape, cut them in half lengthwise only or they will just fall apart.
  3. Heat a wok or non stick wok-pan (what I will use) with the cooking oil. Add the chicken and stir fry and sear the chicken until no longer pink, do not over cook, as it will get cooked more later on. Remove the chicken from the pan and set aside.
  4. Same pan, add the onion and ginger. Stir fry until fragrant then add the mushrooms and stir fry for 1 minute. Return the chicken to the pan, season with the black pepper, 2 teaspoons of soy sauce sauce, and the oyster sauce. Cook on high heat and stir fry.
  5. Stir in the water and stir until well mixed. Let the water reduce to thicken it.
  6. Season with salt to taste, serve with rice.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Creamy Skillet Chicken

Creamy Skillet Chicken
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Sounds delicious, on my to cook list. This recipe comes together fast so you will want all your ingredients ready.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Creamy Skillet Chicken
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Sounds delicious, on my to cook list. This recipe comes together fast so you will want all your ingredients ready.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Cook the egg noodles in a pot of salted water until tender, drain, keep warm. Toss occasionally to prevent them from sticking.
  2. Add the flour to a shallow dish, season with salt and pepper as desired. Coat each piece of chicken with the flour on both sides, shake off the excess and set aside.
  3. In a large heavy bottomed non stick pan, heat 3 tablespoons of oil, when hot, add the chicken and cook until golden brown on the bottom, about 3 minutes. Just let them cook, no need to fiddle with them. Turn them over and cook the other side until golden brown, about 3 minutes. Remove the chicken to a plate and set aside.
  4. Add the remaining tablespoon of oil to the same pan and add the mushrooms and cook stirring once in a while until they just start to brown and release their liquid, about 5 minutes then add the garlic and stir until the garlic is fragrant, about 30 seconds.
  5. Now add the Cream cheese and stir until melted, then stir in the cream and milk and season with salt and pepper as desired. Add the chicken back to the pan, cover and simmer for 7 to 10 minutes. Turn the chicken over and simmer for another 7 to 10 minutes or until juices run clear. Place the warm egg noodles, heat them again if needed, on a serving tray or in a baking dish. Place the chicken on top of the noodles.
  6. Add the spinach to the same pan, cover until wilted, about 5-6 minutes, stir and mix into the sauce and season with salt and pepper as desired. Pour the sauce over the chicken and noodles, serve with a vegetable on the side.
Recipe Notes

Figure 70 Baht for 4 chicken breasts, and about 75 Baht for the Cream cheese. For 4 servings, this is about $1.07 per serving.

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

Vietnamese Lemongrass Chicken

Vietnamese Lemongrass Chicken
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Sounds really good, a must try for me.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Vietnamese Lemongrass Chicken
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Sounds really good, a must try for me.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. In a large mixing bowl, add the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of sugar, mix together. Add the chicken and mix to coat the chicken.
  2. In a skillet, mix together the 2 tablespoons of sugar and 1 tablespoon of water over high heat, stirring until the sugar is dissolved, then cook without stirring until the mixture develops a deep amber color, remove from heat and stir in the remaining 2 tablespoons of water, pour this into a small, you just made a simple form of caramel.
  3. Now heat a wok or wok pan on medium high heat, add the oil until just before smoking hot, add the lemongrass, shallot, and chilies and stir fry until fragrant, then add the chicken and caramel you made and stir fry until the the chicken is cooked through, just a matter of minutes, and the sauce is slightly thickened.
  4. Transfer to a serving bowl and garnish with spring onion if desired. Serve with hot cooked rice.
Recipe Notes

Figure about 45 Baht for the chicken. For 4 servings, this is about 34 cents per serving.

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

Classic Chicken and Dumplings II

Classic Chicken and Dumplings II
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Sounds like a great variant to Chicken and Dumplings. On my to cook list.
Servings Prep Time
8-10 servings 20 minutes
Cook Time
2 1/2 hours
Servings Prep Time
8-10 servings 20 minutes
Cook Time
2 1/2 hours
Classic Chicken and Dumplings II
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Sounds like a great variant to Chicken and Dumplings. On my to cook list.
Servings Prep Time
8-10 servings 20 minutes
Cook Time
2 1/2 hours
Servings Prep Time
8-10 servings 20 minutes
Cook Time
2 1/2 hours
Ingredients
For the Dumplings
Servings: servings
Instructions
  1. Add the chicken pieces, celery, carrots, onion, salt, and pepper in a pot and add enough water to cover chicken. Bring to a boil then reduce heat to a simmer for 1 hour or until the chicken is cooked through. There, you just made chicken broth and cooked the chicken.
  2. Remove the pot from heat and let cool, THEN remove the chicken with a slotted spoon to a plate and remove the skin and bones (makes for juicy chicken), skin and bones, great treat for your dog. Return the meat to the pot, taste for salt and adjust as needed. Return the soup to a simmer.
  3. Mix the dumpling ingredients together and mix to form a stiff ball, drop by tablespoons into simmering soup, cover and simmer for 15 to 20 minutes.
  4. Serve with bread and a salad for a complete meal.
Recipe Notes

For the chicken, go with 2 kilos, about 140 Baht. I myself will go with legs and thighs, skin on bones in to make the broth. For 8 servings, this is about 52 cents per serving.

Variants: Where do I begin. 1. Make a slurry of cornstarch and cold water, stir that in will thicken this. 2. Think pasta, egg noodles would be perfect, but even macaroni would be good in this. 3. If using a heatproof pot, place the pot under your broiler for a few minutes at the end to brown up the dumplings.

Adapted from an internet recipe.

Baked Glazed Chicken Legs

Baked Glazed Chicken Legs
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This sounds good, and is a unique blend of seasonings for the glaze. On my to cook list.
Servings Prep Time
4-6 servings 30 minutes
Cook Time
1 hour
Servings Prep Time
4-6 servings 30 minutes
Cook Time
1 hour
Baked Glazed Chicken Legs
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This sounds good, and is a unique blend of seasonings for the glaze. On my to cook list.
Servings Prep Time
4-6 servings 30 minutes
Cook Time
1 hour
Servings Prep Time
4-6 servings 30 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Place the chicken legs in a 9x13 baking dish.
  2. Mix the remaining ingredients in a small bowl with a whisk, whisk until it comes together, about 1 minute. Pour the glaze over the chicken, turn the chicken as needed to coat all the pieces.
  3. Cover and let sit on the counter to marinate for about 30 minutes.
  4. Preheat your oven about 15 minutes into the marinating time, then at 30 minutes bake the chicken for about an hour or until the chicken is cooked through.
  5. Serve with mashed potatoes or rice and a vegetable for a nice meal.
Recipe Notes

Figure about 70 Baht/kilo of chicken legs, do yourself a favor and buy quarters and use the legs for this and same the thighs for another recipe, quarters generally have larger legs and takes just seconds to cut legs from thighs. For 4 servings, this is about 52 cents per serving.

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

Bread Chicken Spring Rolls

Bread Chicken Spring Rolls
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I have no idea what country this originated in, but it sounds good and I will have to give this a try.
Servings Prep Time
10 spring rolls 30 minutes
Cook Time
15 minutes
Servings Prep Time
10 spring rolls 30 minutes
Cook Time
15 minutes
Bread Chicken Spring Rolls
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I have no idea what country this originated in, but it sounds good and I will have to give this a try.
Servings Prep Time
10 spring rolls 30 minutes
Cook Time
15 minutes
Servings Prep Time
10 spring rolls 30 minutes
Cook Time
15 minutes
Ingredients
For the Chicken Stuffing
Servings: spring rolls
Instructions
For the Stuffing
  1. Heat the oil in a wok or non stick pan and add the garlic and ginger, when fragrant, add the white spring onion and green chilies, stir fry until the onion and chili are softened, then add the chicken, black pepper, and salt and stir fry to mix together.
  2. Add the carrot, bell pepper, cabbage, soy sauce, sugar, vinegar, and the green part of the spring onion, stir well on high heat for 30 seconds and remove to a bowl and set that aside until it cooled.
To Assemble
  1. Take a slice of bread and lay it on a flat surface, with a rolling pin, roll the bread into a thin flat slice.
  2. Spread some mayo on the slice, place about 2 teaspoons of the chicken stuffing on the edge of the slice nearest you, then tightly roll the bread slice away from you, you can use water to make the last edge stick together. Place on a plate, seam side down. Repeat for remaining slices.
  3. Heat a non stick pan with a splash of cooking oil on medium heat, and fry the spring rolls, turning often until golden brown.
  4. Serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Broccoli & Noodles Supreme

Broccoli & Noodles Supreme
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Sounds like an excellent side dish with salmon or chicken. On my to cook list. There is several shortcuts for cost savings as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
5-8 servings as a side 10 minutes
Cook Time
25 minutes
Servings Prep Time
5-8 servings as a side 10 minutes
Cook Time
25 minutes
Broccoli & Noodles Supreme
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Sounds like an excellent side dish with salmon or chicken. On my to cook list. There is several shortcuts for cost savings as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
5-8 servings as a side 10 minutes
Cook Time
25 minutes
Servings Prep Time
5-8 servings as a side 10 minutes
Cook Time
25 minutes
Ingredients
Servings: servings as a side
Instructions
  1. In a medium pot, cook the egg noodles according to the package instructions, add the broccoli to the same pot with the noodles about 5 minutes before the noodles are cooked.
  2. Drain the noodles and broccoli when the noodles are tender and the broccoli crisp. Return to the same pot. Stir in the condensed soup, sour cream, cheese, and black pepper. Heat over medium heat until hot and bubbly, stir often.
  3. Serve as a side with salmon or chicken.
Recipe Notes

Low cost.

Variant. 1. Boil up 2-3 chicken breasts, dice and add to the noodle mixture for a complete meal. 2. Change the cheese for a new dish.

Adapted from an internet recipe.