Chicken Paprikash
Chicken Paprikash
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This sounds really good and would be perfect served on egg noodles or mashed potatoes. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 10 minutes
Cook Time
45-60 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
45-60 minutes
Chicken Paprikash
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This sounds really good and would be perfect served on egg noodles or mashed potatoes. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 10 minutes
Cook Time
45-60 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
45-60 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 200 C (400 F). If you do not have an oven safe pan, get out a large baking dish. Season chicken on all sides with salt and pepper as desired.
  2. In a large oven safe pan (or if no oven safe pan, use a large non stick pan) heat the olive oil. When hot, add chicken, work in batches if needed, Cook about 8 minutes per side for nice golden brown skin and nearly cooked through. Remove chicken from the pan but leave the fat in the pan. If using a baking dish, place the chicken in the dish.
  3. To the pan, add the onion and cook until soft then add the garlic and cook for 1 more minute to make the garlic nice and fragrant. Whisk in the paprika and flour, mix well and cook until the flour is browned, about 1 minute then stir in the tomatoes and broth, stirring until well mixed.
  4. If using an oven safe pan, add the chicken back to the pan and place in the oven and bake until the chicken is cooked through, 15-20 minutes, cut a thick piece to check for doneness.
  5. If using a baking dish, pour the mixture over the chicken in the dish then bake for 15-20 minutes or until the chicken is cooked through, cut a big piece in half to verify doneness.
  6. Remove the chicken from the pan or dish, stir in the sour cream, add chicken back and spoon sauce over the chicken.
  7. Serve over cooked egg noodles or mashed potatoes. Enjoy.
Recipe Notes

One kilo of quarters will cost about 53 Baht. For 8 servings, this is about 28 cents per serving.

Shortcut: Sour Cream.

Adapted from an internet recipe.

Deviled Egg Pasta Salad
Deviled Egg Pasta Salad
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Rating: 5
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I love deviled eggs and pasta salads, and this recipe interested me. I made this on 22 May 2018, and the taste is excellent. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time
30 minutes
Passive Time
2-3 hours
Prep Time
30 minutes
Passive Time
2-3 hours
Deviled Egg Pasta Salad
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Rating: 5
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I love deviled eggs and pasta salads, and this recipe interested me. I made this on 22 May 2018, and the taste is excellent. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time
30 minutes
Passive Time
2-3 hours
Prep Time
30 minutes
Passive Time
2-3 hours
Ingredients
Servings:
Instructions
  1. Cook the pasta in a pot of salted water until tender, drain and run under water to cool it down. Add to a large mixing bowl after it is well drained.
  2. Cut the eggs in half, remove yolks and place in a separate bowl. Mash the egg yolks with a fork and set aside. chop the egg whites and add to the pasta.
  3. Add the pickles (I used 6 spears from a pint jar), onion, celery, and olives.
  4. Add the salt, pepper, mustard, mayo, paprika, and the mashed yolks.
  5. Mix together until well coated. I use a large pot to mix everything, then transfer to a smaller mixing bowl to chill.
  6. Refrigerate for at least 2-3 hours before serving.
  7. Garnish with a light sprinkling of paprika if desired. Serve and enjoy.
Recipe Notes

Low cost.

Shortcuts: Fridge Dill Pickles, Perfect Hard Boiled Eggs.

Variant: 1. Top with sliced hard boiled eggs before serving.

Adapted from an internet recipe.

Arroz Con Pollo (Pressure Cooker)
Arroz Con Pollo (Pressure Cooker)
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This is a comfort food originating in Spain and is common in Latin America as well. There is as many ways to prepare this as there are shades of blue. This was originally written as pressure cooking the rice, then cooking the chicken. I am in Thailand, everyone has a rice cooker so I am sticking with that, and for folks in the states, many have rice cookers or can cook rice in a pot on the stove, so I am not going to add the rice part here. On my to cook list. I will be using my 9 1/2 quart stove top pressure cooker, if using an electric cooker, add a few minutes to the time on full pressure. Follow all the safety precautions for your model of pressure cooker.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Arroz Con Pollo (Pressure Cooker)
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This is a comfort food originating in Spain and is common in Latin America as well. There is as many ways to prepare this as there are shades of blue. This was originally written as pressure cooking the rice, then cooking the chicken. I am in Thailand, everyone has a rice cooker so I am sticking with that, and for folks in the states, many have rice cookers or can cook rice in a pot on the stove, so I am not going to add the rice part here. On my to cook list. I will be using my 9 1/2 quart stove top pressure cooker, if using an electric cooker, add a few minutes to the time on full pressure. Follow all the safety precautions for your model of pressure cooker.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Ingredients
Servings: servings
Instructions
  1. Season the chicken with salt, pepper, and paprika as desired. With the lid off your pressure cooker, heat the oil, when hot, brown the chicken, working in batches, set browned chicken aside.
  2. Then add the onion and garlic to the cooker, saute until the onion is softened.
  3. Add the chicken back to the cooker, sprinkle with the chili powder, saffron, and add the bay leaf and chicken broth.
  4. Place the lid on and lock, add the weight (jiggler), bring up the heat to high, when the jiggler starts to move and vent pressure, reduce the heat to low or medium low to maintain pressure release. Start timing for 12 minutes.
  5. When 12 minutes have passed, turn off the heat and move to an unused burner and allow a natural pressure release. When it is safe to open the pressure cooker, meaning it has vented to atmosphere and no pressure remains inside, open and remove chicken to a serving tray.
  6. Add the rice, peas, tomato, and olives to the cooker and stir together to heat through, can simmer on low heat for a few minutes if needed.
  7. Serve the chicken with rice on the side. Enjoy.
Recipe Notes

Chicken will cost about 52 Baht/kilo for quarters. For 4 servings, this is about 41 cents per serving. Great value.

I will verify the amount of chicken and procedures for sure with this recipe.

Adapted from an internet recipe.

Pastalaya
Pastalaya
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This sounds really good, the pasta version of Jambalaya but is pasta based and not rice based. Lot of ingredients but this goes together quickly.
Servings Prep Time
6 servings 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
35-40 minutes
Pastalaya
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This sounds really good, the pasta version of Jambalaya but is pasta based and not rice based. Lot of ingredients but this goes together quickly.
Servings Prep Time
6 servings 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
35-40 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large pot with the oil, when hot, add the sausage and cook until the sausage is good and browned, maybe 5 minutes.
  2. Add the garlic, cook, and stir for about a minute until the garlic is fragrant, then add the bell pepper, onion, and celery and cook, stirring often until softened.
  3. Add the can of tomatoes, creole seasoning, oregano, paprika, thyme, black pepper to taste, and then the water and broth. Add the pasta, and stir everything together. Bring to boiling then reduce to low, cover and simmer for 10-15 minutes until the pasta is tender. Stir often to keep the pasta from sticking. If the mixture seems to be too soup, leave the pot uncovered for the last few minutes of simmering.
  4. When the pasta is cooked and tender and has a consistency you like, remove from heat. Stir in the cream, parsley, and spring onion (reserving just a bit of parsley and spring onion for garnish if desired).
  5. Serve.
Recipe Notes

I will price this when I get smoked sausage again from Makro, for now I will said Fair priced.

Adapted from an internet recipe.

Baked Whitefish
Baked Whitefish
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I made this in 22 April 2018 and oh my, it is delicious! Any boneless whitefish fillets can be used, such as tilapia, barramundi, pangasius, ocean perch, haddock, cod, etc.
Servings Prep Time
4 servings 5 minutes
Cook Time
25-35 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
25-35 minutes
Baked Whitefish
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I made this in 22 April 2018 and oh my, it is delicious! Any boneless whitefish fillets can be used, such as tilapia, barramundi, pangasius, ocean perch, haddock, cod, etc.
Servings Prep Time
4 servings 5 minutes
Cook Time
25-35 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
25-35 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F) and lightly grease with butter a 9x13 baking dish.
  2. Rinse the fillets then pat them dry, arrange fillets in the baking dish and season with the salt and lemon pepper.
  3. In the small sauce pan you melted the butter in, mix in the lemon/lime juice, and the garlic. Brush this over the fillets in the baking dish.
  4. Sprinkle the fish with the parsley, rosemary, and paprika.
  5. Bake, uncovered, for 25 to 35 minutes or until the fish is cooked through and flakes easily with a fork.
  6. Serve.
Recipe Notes

Just using Pangasius from Tesco at 86 Baht/kilo, for 4 servings, this is about 67 cents per serving.

Adapted from an internet recipe.

Deviled Egg Salad
Deviled Egg Salad
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Sounds absolutely wonderful, on my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Passive Time
1-2 hours
Servings Prep Time
4-6 servings 10 minutes
Passive Time
1-2 hours
Deviled Egg Salad
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Sounds absolutely wonderful, on my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Passive Time
1-2 hours
Servings Prep Time
4-6 servings 10 minutes
Passive Time
1-2 hours
Ingredients
Servings: servings
Instructions
  1. Place the prepared eggs, spring onion, celery, and bell pepper in a large mixing bowl and toss together.
  2. In a small bowl, mix together the mayo, mustard, Tabasco sauce, and the vinegar.
  3. Stir the dressing into the egg and veggies and season with paprika, salt, and pepper to taste. Refrigerate for several hours to chill it fully before serving.
Recipe Notes

Low cost.

This recipe for Deviled Egg Salad is from Simply Recipes.

Chicken Giblets
Chicken Giblets
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A alternative to just plain fried giblets. For this recipe, a mix of hearts and gizzards is fine along with liver if you like, but if using livers, add those later during the cooking as they take less time to cook.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Chicken Giblets
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Rating: 5
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A alternative to just plain fried giblets. For this recipe, a mix of hearts and gizzards is fine along with liver if you like, but if using livers, add those later during the cooking as they take less time to cook.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large non stick pan, heat a splash of olive oil then add the hearts and or gizzards and fry until just browned. If using liver in addition to hearts and or gizzards, add them just when the other items are browning up, this is because the liver cooks faster, and you do not want to over cook the liver.
  2. When everything is browned, stir in the cumin, clove, paprika, bay leaf, and salt and pepper to taste.
  3. Add the onion and garlic, stir that in and fry for 5 minutes.
  4. Reduce to heat to low and stir in the wine or stock and simmer on low until the giblets are cooked through.
  5. Serve with rice, pasta, or potatoes.
Recipe Notes

Low cost.

Variant: 1. In place of the white wine or chicken stock, use an equal amount of heavy cream.

Adapted from an internet recipe.

American Goulash II
American Goulash II
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This is another variant to American Goulash, there is hundreds of ways to make goulash, and many countries have their own variants, all are good and ingredients are based on locality. You will need to use your stove top and a slow cooker for this. On my to cook list.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
4-6 hours
Servings Prep Time
6-8 servings 15 minutes
Cook Time
4-6 hours
American Goulash II
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This is another variant to American Goulash, there is hundreds of ways to make goulash, and many countries have their own variants, all are good and ingredients are based on locality. You will need to use your stove top and a slow cooker for this. On my to cook list.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
4-6 hours
Servings Prep Time
6-8 servings 15 minutes
Cook Time
4-6 hours
Ingredients
Servings: servings
Instructions
  1. In a non stick pan, add the ground beef, onion, red pepper flakes, paprika, and salt and pepper as desired, brown the beef until just no longer pink, no need to over do this, just lightly brown the beef.
  2. Add the beef to your slow cooker, then pour in the soup and tomatoes, stir. Cook on Low setting for 2 hours.
  3. Add the dry pasta, stir into the mixture, top with the cheese and cook for another 1-2 hours.
  4. Serve.
Recipe Notes

Low cost.

Shortcut: Tomato Soup.

Variants: 1. Add some mixed vegetables. 2. Add some sliced or minced mushrooms.

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

Crab Cakes II
Crab Cakes II
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Sounds, recipe calls for 2 pounds of flaked crab meat, I am going to try this with imitation crab as well and will post my findings using this.
Prep Time
15 minutes
Cook Time
5-8 minutes
Prep Time
15 minutes
Cook Time
5-8 minutes
Crab Cakes II
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Sounds, recipe calls for 2 pounds of flaked crab meat, I am going to try this with imitation crab as well and will post my findings using this.
Prep Time
15 minutes
Cook Time
5-8 minutes
Prep Time
15 minutes
Cook Time
5-8 minutes
Ingredients
Servings:
Instructions
  1. In a large mixing bowl, add everything, and time to get your hands dirty, reach in there and mix everything together well.
  2. Form into 4 oz (115 gram) patties. (shape into balls then flatten).
  3. Heat a non stick pan with about 1/2 to 1 inch of cooking oil in it. When hot, flip each patty in flour to coat, and place in the hot pan, cook, flipping once, until golden brown on each side, enjoy.
Recipe Notes

I will have to price imitation and fresh crab for this recipe, for now I will say Fair value.

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

BBQ Chicken (Pressure Cooker)
BBQ Chicken (Pressure Cooker)
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Sounds like a very good recipe, I will be making this soon. This applies to a stove top pressure cooker, follow all your pressure cooker safety instructions. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
12 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
12 minutes
BBQ Chicken (Pressure Cooker)
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Rating: 5
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Sounds like a very good recipe, I will be making this soon. This applies to a stove top pressure cooker, follow all your pressure cooker safety instructions. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
12 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
12 minutes
Ingredients
Servings: servings
Instructions
  1. Heat your pressure cooker on medium heat with a splash of cooking oil, no lid for this. When hot, brown the chicken pieces for a few minutes on each side, season as you desire with salt, pepper, and paprika and brown the pieces, you are browning not trying to cook the chicken through, that comes later, work in batches as needed. Return all the browned chicken to the pressure cooker and remove the cooker from the heat.
  2. In a bowl, mix together the BBQ sauce, water, onion, and vinegar. Pour sauce over the chicken. (I used the variant and went with Sriracha sauce.)
  3. Place the cooker back on the heat and secure the lid to the cooker. Turn heat to high to lock up the cooker and get the jiggler moving and releasing pressure. Start timing for 12 minutes and reduce the heat to maintain the jiggler movement and pressure release.
  4. At 12 minutes, turn off the heat and move the cooker to an unused burner to do a natural release of pressure, about 5 to 10 minutes.
  5. Open pressure cooker carefully, plate with a side or two, serve. (Now out of fear of loosing a hand or arm during the feeding frenzy, no photos this time of a plated dish. This photo also shows 3 thighs have been removed.)
  6. This photo was leftovers on the day after and just nuked to reheat 🙂
Recipe Notes

Quarters (leg and thighs attached, just separate yourself in a few seconds), is about 55 Baht. Considering 6 servings, this is about 30 cents per meal, excluding sides.

Variants: 1. Swap out BBQ sauce for a chili sauce, think Sriracha (chili and garlic sauce) and this will be the first way I test this recipe. 2. Increase the chicken to 1.5 kilo (3 lbs), permitting on your pressure cooker.

Adapted from an internet recipe.