Mayo Variations

Mayo Variations
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Making mayo is not something I have done, nor is it covered here in this, these are just variations you can add to mayo you bought or mayo you have made, enjoy.
Mayo Variations
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Making mayo is not something I have done, nor is it covered here in this, these are just variations you can add to mayo you bought or mayo you have made, enjoy.
Ingredients
Fresh Herb Mayo
Caper Dijon Mayo
Horseradish Mayo
Chili Lime Mayo
Bacon Chive Mayo
  • 3 1/2 cups mayo
  • 3 slices bacon cooked crispy and finely chopped
  • 1 1/2 tablespoon chives chopped
Servings:
Instructions
  1. For each variation, just stir in the ingredients, cover and store in the fridge until use.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Avocado Egg Salad Sandwich

Avocado Egg Salad Sandwich
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Sounds good, I will have to make these.
Servings Prep Time
2-4 servings 5 minutes
Servings Prep Time
2-4 servings 5 minutes
Avocado Egg Salad Sandwich
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Sounds good, I will have to make these.
Servings Prep Time
2-4 servings 5 minutes
Servings Prep Time
2-4 servings 5 minutes
Ingredients
Servings: servings
Instructions
  1. Add everything except the avocado to a medium size bowl and mix to combine. Add the avocado and mix that in.
  2. Spread on bread of your choice, top with another slice of bread, enjoy.
Recipe Notes

Low cost.

Shortcut: Perfect Hard Boiled Chicken Eggs.

Variant: Add a pinch of curry powder.

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

Steamed Salmon in Lime Sauce (Rice Cooker)

Steamed Salmon in Lime Sauce (Rice Cooker)
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Sounds very good, when I make this I will use my steamer basket in my rice cooker.
Servings Prep Time
1 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
1 servings 10 minutes
Cook Time
15 minutes
Steamed Salmon in Lime Sauce (Rice Cooker)
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Sounds very good, when I make this I will use my steamer basket in my rice cooker.
Servings Prep Time
1 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
1 servings 10 minutes
Cook Time
15 minutes
Ingredients
For the Salmon
For the Lime Sauce
Servings: servings
Instructions
  1. Heat your steamer, rice cooker or pot with a steamer insert.
  2. Rinse the salmon steaks, pat dry, and sprinkle salt on both sides. Divide the prepared vegetables for the Salmon into two parts. On a heat proof plate that will fit in your steamer, add one part of the veggies, place the salmon on top, place the second part of the veggies on top of the salmon. Top with the 3 remaining lime slices.
  3. When your steamer is hot, quickly, but carefully plate the plate in the steamer, a pair of steamer handles to lift the plate would be ideal. Cover and let steam for 5-10 minutes or until the salmon is just cooked through and flakes with a fork.
  4. While the salmon is steaming, prepare the lime sauce by mixing all the Sauce ingredients in a small bowl.
  5. When the salmon is cooked, quickly open the steamer and lift out the plate, pour out the water that collected on the plate, then pour the sauce over the salmon and place the plate back in the steamer for 5 more minutes.
  6. Remove from the steamer and serve.
Recipe Notes

For 69 Baht per fillet, this is about $2.03 per serving. High cost but I think ok for a once in a while, healthy meal.

Adapted from an internet recipe.

Broiled Chicken Tenders with Pineapple Relish

Broiled Chicken Tenders with Pineapple Relish
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Sounds tasty! On my to cook list for sure. The long prep time is for marinating the chicken.
Servings Prep Time
4 servings 4-6 hours
Cook Time
10 minutes
Servings Prep Time
4 servings 4-6 hours
Cook Time
10 minutes
Broiled Chicken Tenders with Pineapple Relish
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Sounds tasty! On my to cook list for sure. The long prep time is for marinating the chicken.
Servings Prep Time
4 servings 4-6 hours
Cook Time
10 minutes
Servings Prep Time
4 servings 4-6 hours
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Combine the first 8 ingredients in a large bowl. Stir in 2 tablespoons of the oil, add chicken. Cover and chill at least 4 hours and up to 6 hours.
  2. Stir pineapple, cucumber, chili or jalapeno, cilantro, and 2 tablespoons of lime juice in a small bowl to blend, season relish to taste with salt and more lime juice if desired. Set aside.
  3. Arrange a rack 4" from heat; preheat broiler. Line a large rimmed baking sheet with foil and brush with 1 tablespoon of the oil. Remove chicken from marinade and arrange in a single layer, spacing apart, on prepared baking sheet. Drizzle with remaining 1 tablespoon of oil and season with salt to your liking. Broil until browned and cooked through, about 10 minutes.
  4. Transfer chicken to a platter and serve with reserved relish.
Recipe Notes

The chicken tenders (also called fillets) would cost about 36 Baht/500 grams. For 4 servings, this is about 27 cents per serving.

Adapted from an internet recipe.

Slow Cooker Cilantro Lime Chicken

Slow Cooker Cilantro Lime Chicken
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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
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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 mediumĀ­-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.

Mojito Chicken Wings

Mojito Chicken Wings
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Sounds like a great sauce for chicken wings. Serve as an appetizer or a main dish with sides such as coleslaw and corn on the cob.
Servings Prep Time
2-4 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
2-4 servings 10 minutes
Cook Time
1 hour
Mojito Chicken Wings
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Sounds like a great sauce for chicken wings. Serve as an appetizer or a main dish with sides such as coleslaw and corn on the cob.
Servings Prep Time
2-4 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
2-4 servings 10 minutes
Cook Time
1 hour
Ingredients
For the Wings
For the Sauce
Servings: servings
Instructions
For the Wings
  1. Preheat oven to 220 C. Prepare a parchment lined or foil lined baking tray with a baking rack on top.
  2. Use paper towels to thoroughly pat dry the chickens wings. In a bowl, mix together the baking powder, salt, and pepper. Add chicken wings and fully coat with the mixture.
  3. Place wings across the baking rack, without overlapping. Bake for 30 minutes. Remove from oven, flip over the wings, and bake again for another 30 minutes, or until fully cooked and golden.
For the Sauce
  1. In a pan, combine all ingredients except mint. Reduce on medium heat until thickened. Toss with wings. Top with mint and lime wedges.
Recipe Notes

Wing prices can vary from 90 Baht/kilo for whole wings, 80 Baht/kilo for drumettes, and 125 Baht/kilo for middle wing sections. I like the drumettes as they have more meat on them, I will price this on 80 Baht. For 2 servings, this is about $1.17. I would assume this could be 4 servings if served with a side of slaw and some corn on the cob, for about 59 cents per serving.

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

Creamy Green Chili Chicken Soup

Creamy Green Chili Chicken Soup
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This is a long shot for Thailand as I am not sure of the chilies being here, but for the viewers in US, this should be real easy. Chilies used can be New Mexico green chilies or Poblano peppers. Not sure about using the large green chilies in Thailand, but they should work as well.
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Creamy Green Chili Chicken Soup
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This is a long shot for Thailand as I am not sure of the chilies being here, but for the viewers in US, this should be real easy. Chilies used can be New Mexico green chilies or Poblano peppers. Not sure about using the large green chilies in Thailand, but they should work as well.
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Place chicken and broth in a large saucepan; bring to a boil. Cover, reduce heat to a simmer and cook, until no longer pink in the middle, 10 to 15 minutes, depending on size. Remove from the heat. Transfer the chicken to a clean cutting board, leaving the broth in the pan. When cool enough to handle, shred or chop the chicken into bite-size pieces.
  2. While the chicken is cooking, finely chop 2 chiles; puree the other 2 in a food processor or blender with 1/4 cup of the hot broth.
  3. Whisk 1/2 cup of the broth in a bowl with wine and flour until smooth. Return the pan with the broth to medium heat and whisk in the flour mixture until well combined. Stir in the chopped and pureed chiles and the chicken. Add milk, garlic, lime juice, salt, white pepper, oregano, and cumin and heat, stirring frequently, until steaming and hot, but not boiling, 10 to 15 minutes. Remove from the heat and stir in cilantro. Serve.
Recipe Notes

This is low cost as the chicken breasts are just 30 Baht/500 grams.

Variants: Add cooked white beans, add roasted corn.

Inspired by good friend, Jerry Juliana.
United States.

Slow Cooker Cuban Pork

Slow Cooker Cuban Pork
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This sounds really good and is a must try for me.
Servings Prep Time
6 servings 15 minutes
Cook Time
8 hours
Servings Prep Time
6 servings 15 minutes
Cook Time
8 hours
Slow Cooker Cuban Pork
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This sounds really good and is a must try for me.
Servings Prep Time
6 servings 15 minutes
Cook Time
8 hours
Servings Prep Time
6 servings 15 minutes
Cook Time
8 hours
Ingredients
Servings: servings
Instructions
  1. In a medium bowl, whisk together the oil, juices, salt, cumin, oregano, red pepper flakes, pepper, and garlic.
  2. Make slits in the pork with a pairing knife and rub liberally all over with the oil mixture.
  3. Place pork in the slow cooker, along with the onion and bay leaf. Poor the remaining juices from the bowl over the pork.
  4. Cover and cook on low for 8 hours. Transfer pork to a cutting board and let cool slightly. Using two forks, shred into thick chunks.
  5. Serve with cilantro lime rice and black beans, or in a sandwich with some of the juice spooned over the top, or in a tortilla with Cheddar cheese, etc.
Recipe Notes

Pork shoulder runs about 100 Baht/kilo, for this recipe this would be 150 Baht for 1 1/2 kilo. For 6 servings, this is about 75 cents per serving, great value.

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

Spicy Papaya Salad (Som Tam)

Spicy Papaya Salad (Som Tam)
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Rating: 5
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There is as many ways to make Som Tam as there is shades of white paint. This is a base recipe only but should get you in the ballpark of what Som Tam is and how it is made. My mother in law makes Som Tam her way, my wife makes it her way, and my daughter can make it her way, all three will be slightly different, and none of them share their secrets.
Servings Prep Time
1-2 servings 15 minutes
Servings Prep Time
1-2 servings 15 minutes
Spicy Papaya Salad (Som Tam)
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Votes: 1
Rating: 5
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There is as many ways to make Som Tam as there is shades of white paint. This is a base recipe only but should get you in the ballpark of what Som Tam is and how it is made. My mother in law makes Som Tam her way, my wife makes it her way, and my daughter can make it her way, all three will be slightly different, and none of them share their secrets.
Servings Prep Time
1-2 servings 15 minutes
Servings Prep Time
1-2 servings 15 minutes
Ingredients
Servings: servings
Instructions
  1. Peel the papaya, cut in half, remove seeds, and shred. Set aside.
  2. Chop the garlic, and chilies, add to a mortar and pound well. Then add the dried shrimp and pound until soft, then add the roasted peanuts and gently pound. Add chopped tomatoes and gently crush those then use a spoon to mix everything together. Set aside.
  3. In a small bowl, mix together the lime juice, fish sauce and palm sugar. Add this to a large mixing bowl, then add the shredded papaya and the mixture from the mortar, and mix together. Spoon onto a plate and serve with sliced cucumber and sticky rice.
Recipe Notes

This is low cost and for rural areas, rarely bought prepared as nearly everyone grows papayas and chilies.

For the freshwater crabs, these are the small purple ones that are normally preserved in soy sauce or fish sauce, add these to the mortar and simple pound them to break the main shell slightly.

Basic recipe.

Baked Cream Cheese Chicken Taquitos

Baked Cream Cheese Chicken Taquitos
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I know Taquitos as rolled tacos with no filling, this sounds really good, and written as I seen it, but realistically, go with large flour tortillas, fill and roll, and top with a cheese sauce and then bake. But I will try these as written first and will post step by step photos. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
15 minutes
Baked Cream Cheese Chicken Taquitos
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I know Taquitos as rolled tacos with no filling, this sounds really good, and written as I seen it, but realistically, go with large flour tortillas, fill and roll, and top with a cheese sauce and then bake. But I will try these as written first and will post step by step photos. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Preheat your oven to 220 C and grease a baking dish with butter and set aside.
  2. In a large bowl, combine the softened cream cheese, salsa, cumin, chili powder, garlic powder, lime juice, and salt. Add in the shredded chicken, Colby jack cheese, spring onions, and cilantro. Stir until combined well.
  3. Add about 3 tablespoons of the chicken mixture about 1 inch from the edge of the flour tortilla, roll it up and place it seam side down in the baking dish. Repeat with each one and place about 1 inch apart not touching each other. Bake for 15-20 minutes or until the tortilla is lightly browning around the edges. Serve with sour cream, ranch, or your favorite sauce!
Recipe Notes

Without doing any math, this is well under $1 per person per meal.

Shortcut: Salsa.

Adapted from an internet recipe.