Sauteed Mushrooms

Sauteed Mushrooms
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Rating: 5
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This comes from a good friend and respected chef. Think button, Cremini, or small Shiitake mushrooms. No serving size is given as I am just winged this with what I had on hand for the first try at this. I made these on 26 Aug 2017 and they are excellent!
Prep Time
5 minutes
Cook Time
10 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Sauteed Mushrooms
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Votes: 1
Rating: 5
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This comes from a good friend and respected chef. Think button, Cremini, or small Shiitake mushrooms. No serving size is given as I am just winged this with what I had on hand for the first try at this. I made these on 26 Aug 2017 and they are excellent!
Prep Time
5 minutes
Cook Time
10 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Ingredients
Servings:
Instructions
  1. Cut off the stems of the mushrooms (button and Cremini) flush with the bottom of the mushroom. For Shiitake mushrooms, small size it would be ok to do the same, for larger Shiitake, remove the stem completely. Quickly rinse and dry the mushrooms with paper towels.
  2. Heat a large pan over medium heat and add the butter and olive oil. Once oil is hot, add mushrooms in a single layer, stem side down. Sprinkle with garlic salt and lemon pepper. Cook until bottoms are browned about 5 minutes, then flip over, season again with garlic salt and lemon pepper and cook until browned on the second side, also about 5 minutes. Squeeze or dribble in the lemon or lime juice and sprinkle on the parsley and mix together and cook for 1 to 2 minutes more. Adjust seasonings to taste.
  3. Serve as an appetizer or side dish.
Recipe Notes

I will price this when I pick up mushrooms again, this is easily low cost per serving though.

Inspired by the recipe Sauteed Mushrooms from Natasha's Kitchen.

Creamy Chicken Cordon Bleu Casserole III

Creamy Chicken Cordon Bleu Casserole III
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Sounds like another winner of a casserole, on my to cook list for sure, hard to go wrong with a casserole, especially one with chicken, ham, cheese and white sauce.
Servings Prep Time
12 servings 20-30 minutes
Cook Time
45 minutes
Servings Prep Time
12 servings 20-30 minutes
Cook Time
45 minutes
Creamy Chicken Cordon Bleu Casserole III
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Sounds like another winner of a casserole, on my to cook list for sure, hard to go wrong with a casserole, especially one with chicken, ham, cheese and white sauce.
Servings Prep Time
12 servings 20-30 minutes
Cook Time
45 minutes
Servings Prep Time
12 servings 20-30 minutes
Cook Time
45 minutes
Ingredients
For the Casserole
  • 5-6 cups chicken cooked, shredded, breasts, thighs
  • 250 grams ham sliced, thin sliced is perfect
  • 2 cups Swiss cheese shredded
For the White Sauce
For the Topping
Servings: servings
Instructions
For the Casserole
  1. Preheat your oven to 180 C. Butter 9x13 baking dish. Put the chicken evenly in the bottom of the dish, layer the ham, then sprinkle with the cheese. Set aside.
For the White Sauce
  1. Melt the butter in a medium size sauce pan over medium heat, once the butter is melted, add all the flour stir to make a thick roux, will look like thick paste.
  2. Once it is smooth and bubbly, slowly pour in the milk while whisking to make a smooth sauce. Continue to cook over medium heat, stirring constantly until the sauce thickens.
  3. Whisk in the lemon juice, mustard, salt, paprika, and pepper. Bring the sauce barely to a boil then remove from heat and pour over over the cheese in the dish.
For the Topping
  1. Melt the butter in a medium size sauce pan, when the butter is melted, mix in the panko, salt and lemon pepper. Sprinkle on top of the casserole.
  2. Bake uncovered for 45 minutes or until the top is just starting to brown up. Let cool for 10-15 minutes before serving.
Recipe Notes

I will price this when I make it due to the amount of chicken needed, I will have to determine what that is. I will estimate low cost for now and will revise that after I make this.

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

Seafood Stew

Seafood Stew
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Good potential here, on my to cook list.
Servings Prep Time
8 servings 10 minutes
Cook Time
5 hours
Servings Prep Time
8 servings 10 minutes
Cook Time
5 hours
Seafood Stew
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Good potential here, on my to cook list.
Servings Prep Time
8 servings 10 minutes
Cook Time
5 hours
Servings Prep Time
8 servings 10 minutes
Cook Time
5 hours
Ingredients
Servings: servings
Instructions
  1. Place all ingredients except for fish, shrimp, and oysters in slow cooker. Cook on high for 4 hours, then add in fish, shrimp, and oysters and cover with lid. Cook for an additional 30-45 minutes or until fish is flaky. Serve.
Recipe Notes

Pangasius would cost about 60 Baht/500 grams, shrimp would cost about 80 Baht, oyster meat is 42 Baht per container. Cost per serving for 8 servings cost is 82 cents per serving. Great value for a great dish.

Adapted from an internet recipe.

Beer Barbecued Chicken

Beer Barbecued Chicken
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Servings Prep Time
4 people 1-2 hours
Cook Time
40 minutes
Servings Prep Time
4 people 1-2 hours
Cook Time
40 minutes
Beer Barbecued Chicken
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Servings Prep Time
4 people 1-2 hours
Cook Time
40 minutes
Servings Prep Time
4 people 1-2 hours
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
  1. Combine all the ingredients for the marinade and pour over the chicken, cover and allow to marinade in the fridge for at least an hour.
  2. Lightly oil the grill and place the chicken, bone side down, and allow to cook for 20 minutes on each side until the juices run clear.
Recipe Notes

Chicken is very inexpensive, 7 quarters which would provide 14 large pieces is about 100-120 Baht. If 8 pieces are used, cost would be about 1.65 to $2 for the chicken, for 2 meals for 2 people, that is 50 cents per person not including a side dish. Very reasonable.

Provided courtesy of good friend, Denise Georgiades.
South Africa.