Sausage & Peppers Macaroni

Sausage & Peppers Macaroni
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds great, Peppers and Sausage, great meal, add macaroni and cheese, even better. This recipe screams of a shortcut to make the sausage and tomato sauce, both are so easy. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Sausage & Peppers Macaroni
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds great, Peppers and Sausage, great meal, add macaroni and cheese, even better. This recipe screams of a shortcut to make the sausage and tomato sauce, both are so easy. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. In a large non stick pan, brown the sausage, then add in the onion, garlic, and bell pepper until that is soft.
  2. Add in the pasta and mix until coated, then add in the pasta, pasta sauce, and chicken stock. Simmer until the pasta is just tender and most of the liquid is absorbed, then stir in the cream and Mozzarella and mix until the cheese is melted in.
  3. Garnish with the fresh chopped parsley and serve.
Recipe Notes

For the pork, and making the sausage from the shortcut, this is about 55 Baht/500 grams. The cheese will cost about 80 Baht. For 4 servings, this is about $1.00 per serving. Cutting it close on best value, but sounds like a good dish as well.

Adapted from an internet recipe.

Mom’s Chicken Fettuccine Alfredo

Mom’s Chicken Fettuccine Alfredo
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Not my Mom, Natasha's Mom. Chicken, pasta, and Alfredo sauce, I'm in! This is a light sauce, not heavy or rich like a typical Alfredo sauce. On my to cook list for sure.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
20 minutes
Mom’s Chicken Fettuccine Alfredo
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Not my Mom, Natasha's Mom. Chicken, pasta, and Alfredo sauce, I'm in! This is a light sauce, not heavy or rich like a typical Alfredo sauce. On my to cook list for sure.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Bring a pot of salted water to a boil then add the pasta and cook until just tender, drain then set aside.
  2. In a large pan heat 2 tablespoons of olive over medium heat and salt and pepper the chicken slices well and add to the hot pan and cook until slightly golden brown and cooked through, about 5 minutes. Remove the chicken from the pan to a plate and cover with a lid to keep it warm.
  3. Using the same pan on medium high heat, add the remaining oil and the butter, when hot add the onion and cook for about 3 minutes or until soft, then add the mushrooms and cover, stir often and cook until soft, about 4 to 7 minutes. Add the garlic and stir continuously and cook for 30 seconds more. Now add in the milk and cream and simmer for 5 to 8 minutes, sauce should just bare be starting to thicken (it thickens slightly more when it is rested afterwards).
  4. Add the chicken and parsley to the pan and season with salt and pepper to taste. Mix the chicken into the sauce. Add the pasta and mix into the sauce to coat. Heat the pasta and chicken through then remove from heat, cover and let rest for 10 to 15 minutes.
  5. Stir again to mix and serve.
Recipe Notes

Chicken breasts will run about 70 Baht/kilo. For 6 servings, this is about 35 cents per serving.

Variant: Use shrimp, peeled, deveined, and tails removed, in place of the chicken.

This recipe for Mom’s Chicken Fettuccine Alfredo is from Natasha's Kitchen.

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a 2 in 1 recipe, Creamy Soup, and Regular Chicken Soup. Sounds great as I love a good chicken noodle soup. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Creamy Chicken Noodle Soup
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a 2 in 1 recipe, Creamy Soup, and Regular Chicken Soup. Sounds great as I love a good chicken noodle soup. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Instructions
  1. For the carrots, shred 2 with the largest holes on a box shredder and thinly slice 1, halve that one if large. Now prepare all the rest of the ingredients so everything is ready. For the chicken, just remove the skin if using bone in, do not trim the fat, fat is flavor.
  2. Bring a large pot with the broth, water, and 1/2 tablespoon salt to a boil. Add the thighs, continue to boil for 20 minutes and spoon off any foam from the surface.
  3. While the chicken is cooking, heat the olive oil in a large skillet on medium heat. When the oil is hot, add he onion and cook until soft and starting to turn translucent, raise the heat to medium high and the celery and only the shredded carrots and cook for about 6 minutes or so until soft and beginning to brown, stir often.
  4. Remove the thighs from the pot and set aside to cool slightly. Skim off any remaining foam from the chicken then add the cooked celery, onion, and carrots.
  5. Add the dry pasta, the sliced carrot, and the corn to the soup and cook on a low boil to cook the pasta until tender, about 15 minutes. Spoon off any excess oil on the surface if you want a lighter soup, but keep in mind, the fat adds great flavor.
  6. Shred the chicken with forks or just use your hands, discard bones and excess fat. Add the chicken back to the soup.
  7. For the Creamy version of this soup, continue here. For the Regular version of this soup, skip this and follow the last step. In a medium sauce pan, melt the butter over medium heat then whisk in the flour and whisk continuously until just starting to turn brown, about 1 or 2 minutes. Remove 1 cup of broth from the soup and add to the flour butter mixture, whisk until blended and the mixture is smooth, then whisk in the cream until blended and stir this into the soup until mixed in well.
  8. Season the soup with Mrs. Dash Seasoning and salt to taste. A touch of black pepper would work well also. Add the fresh dill and return the soup to a boil for 30 seconds, then remove from heat. Serve with bread and enjoy.
Recipe Notes

For the chicken thighs, 4 thighs are probably less than a kilo, so I will estimate 60 Baht for the chicken. For 8 servings, this is about 23 cents per serving.

Shortcuts: Mrs. Dash Seasoning, Heavy Cream.

This recipe for Creamy Chicken Noodle Soup is from Natasha's Kitchen.

Chicken & Potato Casserole

Chicken & Potato Casserole
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This casserole has a garlic Parmesan cream sauce and sounds delicious! On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
25-30 minutes
Chicken & Potato Casserole
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This casserole has a garlic Parmesan cream sauce and sounds delicious! On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
25-30 minutes
Ingredients
For the Garlic Parmesan Cream Sauce
Servings: servings
Instructions
  1. Preheat your oven to 200 C. Lightly grease a 9x13 baking dish with butter.
  2. Season chicken with Italian seasoning, salt and pepper, to taste. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side, set aside.
  3. Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside. If using frozen, just thaw and squeeze out the water.
  4. To make the garlic Parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
  5. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in cream and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
  6. Place chicken in a single layer into the prepared baking dish. Ass potatoes to the sides and top, then add spinach, and the cream sauce.
  7. Bake until completely cooked through, juices run clear, about 25-30 minutes. Garnish with fresh chopped parsley, serve.
Recipe Notes

Six chicken thighs might be near a kilo, about 70 Baht. For the cheese, go with about 150 Baht. For 6 servings, this is about $1.08 per serving.

Shortcut: Italian Seasoning.

Adapted from an internet recipe.

Slow Cooker Cilantro Lime Chicken

Slow Cooker Cilantro Lime Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Now we are talking, cilantro and lime, dead easy to get in Thailand, even open markets carry these items. On my to cook list soon!
Servings Prep Time
4-6 servings 20 minutes
Cook Time
3 hours
Servings Prep Time
4-6 servings 20 minutes
Cook Time
3 hours
Slow Cooker Cilantro Lime Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Now we are talking, cilantro and lime, dead easy to get in Thailand, even open markets carry these items. On my to cook list soon!
Servings Prep Time
4-6 servings 20 minutes
Cook Time
3 hours
Servings Prep Time
4-6 servings 20 minutes
Cook Time
3 hours
Ingredients
Servings: servings
Instructions
  1. In a small bowl, combine the chili powder, cumin, paprika, black pepper and salt. Rub the seasoning mix on both sides of the chicken thighs.
  2. Heat a large skillet over medium­-high heat and add the canola oil. Working in batches if necessary, sear both side of the chicken until browned. Transfer the chicken to the slow cooker. Add the broth and lime juice, and cook on Low setting for about 2 to 2 1/2 hours.
  3. Carefully remove the chicken from the slow cooker and set aside.
  4. Combine the heavy cream and cornstarch, mixing well and removing any lumps.
  5. Add the heavy cream mixture to the slow cooker and mix well with the broth. Add the cilantro to the liquid in the slow cooker and mix.
  6. Return the chicken to the slow cooker. Continue to cook for another 20 to 30 minutes, until the sauce has thickened and the chicken is fall apart tender.
  7. Serve over rice or pasta, garnish with fresh cilantro and lime wedges.
Recipe Notes

Chicken thighs generally run about 75 Baht/kilo. For 4 servings, this is about 55 cents per serving.

Adapted from an internet recipe.

One-Pan Lemon Butter Chicken

One-Pan Lemon Butter Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
One pan dinner, sounds good, this can be finished in the oven or just on the stove top. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
50 minutes
One-Pan Lemon Butter Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
One pan dinner, sounds good, this can be finished in the oven or just on the stove top. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 200 C if you are going to use the oven to finish the dish, me personally, I will just use a lid and on the stove top.
  2. Season the chicken thighs with paprika, salt, and pepper to taste.
  3. Melt 1 tablespoon of butter in a large oven safe skillet (if using that method to finish) over medium high heat. Add the chicken, skin-side down, and cook it for 3 to 4 minutes per side, or until it’s golden brown. Remove the chicken and set it aside. Reserve 1 tablespoon of fat in the pan and drain the excess.
  4. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in the chicken broth, heavy cream, and Parmesan cheese.
  5. Bring the mixture to a simmer and add the baby spinach. Cook until the spinach is wilted and the sauce has thickened slightly, about 3 to 5 minutes.
  6. Stir in the lemon juice and thyme. Return the chicken to the skillet, and transfer it to the oven. Bake for 15 to 25 minutes, or until the internal temperature of the chicken reaches 73 C. Serve.
  7. OR, Stir in the lemon juice and thyme. Return the chicken to the skillet and put a lid on the pan, Simmer for 15-20 minutes or until juices run clear from the chicken. Serve.
Recipe Notes

Four thighs would be under 1 kilo, so less than 75 Baht. For 4 servings, this is about 50 cents per serving.

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

Slow Cooker Chicken with Bacon Gravy

Slow Cooker Chicken with Bacon Gravy
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Slow cooker, chicken, bacon, and gravy, what's not to love here? This is delicious! I made this on 29 June 2017, easy to put together, great flavor. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
3 1/2 hours
Servings Prep Time
4 servings 15 minutes
Cook Time
3 1/2 hours
Slow Cooker Chicken with Bacon Gravy
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Slow cooker, chicken, bacon, and gravy, what's not to love here? This is delicious! I made this on 29 June 2017, easy to put together, great flavor. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
3 1/2 hours
Servings Prep Time
4 servings 15 minutes
Cook Time
3 1/2 hours
Ingredients
Servings: servings
Instructions
  1. Chop and cook the bacon in a pan on the stove top until crispy, drain on paper towels.
  2. In a small bowl mix together the 1 1/4 cups of water and the gravy mix packets until smooth.
  3. Place the chicken in your slow cooker, I used 1.2 kilos of chicken breast fillets, uncut, these were perfect.
  4. Sprinkle over the pepper, garlic, thyme and the bacon.
  5. Pour the gravy mixture over the chicken. I spread out the bacon after the photo, this looks better than just looking at gravy.
  6. Cover and cook on High setting for 3 1/2 hours without opening the lid.
  7. At the end of the cooking time, pour in the heavy cream or evaporated milk and gently stir to mix into the gravy. I used evaporated milk, this photo shows after it was mixed, perfect creamy gravy.
  8. Serve over mashed potatoes with a vegetable on the side for a complete meal.
Recipe Notes

The chicken will cost about 75 Baht for 1 kilo. For 4 servings, this is about 55 cents per serving.

Shortcut: Gravy Mix.

Provided courtesy of good friend, Ken Ritter.
Japan.

Creamy Garlic Chicken

Creamy Garlic Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I love chicken and this recipe sounds really good, I will try this for sure! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
25-30 minutes
Creamy Garlic Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I love chicken and this recipe sounds really good, I will try this for sure! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
25-30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat oil in a large skillet over medium high heat. Add chicken, season with salt and pepper, and cook for 5 minutes on each side, or until it's fully cooked. Remove from skillet and set aside.
  2. To the same skillet, add garlic, chicken broth, garlic powder, and Italian seasoning. Mix. When it begins to bubble, add heavy cream and bring to a boil. Whisk until sauce starts to thicken.
  3. Add tomatoes, spinach and cooked chicken to the sauce. Stir. Cover with Parmesan cheese and mix until the cheese is fully melted, spinach is wilted and chicken is fully coated. Serve and enjoy.
Recipe Notes

Figure about 60 Baht for 750 grams of chicken breast. For 4 servings this is about 44 cents per serving.

Shortcut: Italian Seasoning.

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

Creamy Tuscan Garlic Chicken

Creamy Tuscan Garlic Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipes sounds great, will try for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Creamy Tuscan Garlic Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipes sounds great, will try for sure. Link to the shortcut is listed in the Recipe Notes section.
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. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Drain oil and wipe out pan with a paper towel.
  2. Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium high heat until it starts to thicken. Then add the spinach and tomatoes and let it simmer until the spinach just starts to wilt then add the chicken back to the pan, turning each one after adding to coat the chicken in the sauce.
  3. Heat for a few minutes on a low simmer to heat the chicken through. Serve over pasta.
Recipe Notes

Four chicken breast might be 60 Baht, for 4 servings this is about 44 cents per serving.

Variant: double the amount of sauce for a saucier pasta.

Shortcut: Italian Seasoning.

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

Chicken Cordon Bleu

Chicken Cordon Bleu
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Chicken, ham, cheese, sounds perfect! This rolled up as well, not just stuffed chicken. Pan fried in a white wine and cream sauce.
Servings Prep Time
4 servings 40 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 40 minutes
Cook Time
30 minutes
Chicken Cordon Bleu
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Chicken, ham, cheese, sounds perfect! This rolled up as well, not just stuffed chicken. Pan fried in a white wine and cream sauce.
Servings Prep Time
4 servings 40 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 40 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Butterfly the chicken by slicing evenly down the middle, be sure to properly butterfly and avoid cutting all the way through. Place between two pieces of plastic wrap and lightly pound chicken until it's all even.
  2. With chicken laying flat season each piece with salt and pepper. Place 2 pieces of ham and 1 piece of cheese on one side of the chicken, and roll tight.
  3. Carefully roll chicken in flour and tap off any excess, set aside.
  4. In a large pan, heat a splash of olive oil on medium high heat, when oil is just starting to slightly smoke gently place chicken into the pan and brown on all sides. It is important not to over crowed the pan to ensure a nice golden brown crust.
  5. Remove chicken and set aside. Deglaze pan with white wine and allow to reduce on medium high heat by 2/3, then add in cream. Return the chicken back into pan and season with salt to taste. Cover and cook on low for 10-15 minutes until chicken is done.
  6. Gently remove chicken from pan. Allow cream to simmer on low heat for 1 minute then add paprika. Turn off heat and mix in butter.
  7. Slice the chicken on each plate and pour sauce over the chicken, sprinkle with some fresh chopped parsley.
Recipe Notes

Low cost. Minimal ham and cheese used, easily less than $1 per serving.

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