Lemon & Thyme Chicken
Lemon & Thyme Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds good, but when I make this, I will use limes.
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Lemon & Thyme Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds good, but when I make this, I will use limes.
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 200 C (400 F). Grease a baking dish, say a 7x11 dish, with butter or olive oil using a oil mister.
  2. Heat the olive oil in a non stick pan on medium heat, when hot, add the garlic and stir for 1 minute until fragrant. Do not burn the garlic, no one likes burnt garlic.
  3. To the pan, add the broth, lemon zest and juice, oregano, and the thyme leaves, stir then pour this into the prepared baking dish.
  4. Season each side of the chicken breasts with salt and pepper as desired, then place into the dish along with the lemon wedges and sprigs of thyme. If not using fresh sprigs, sprinkle some dried thyme over the chicken.
  5. Bake for 30-40 minutes, spooning the liquid over the chicken 2 to 3 times. Cook until the juices run clear from the chicken and it is cooked through.
  6. Remove from the oven and let rest for 5 minutes, serve and spoon the juices from the baking dish over the chicken.
Recipe Notes

I will price this when I get chicken breasts again at Tesco, for now, I will say this is easily Low cost per serving.

This recipe for Lemon and Thyme Chicken Breasts is from For the Love of Cooking.

Tuna Loaf
Tuna Loaf
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds good to me. Use fresh cooked tuna or canned in brine, either one is fine. This recipes screams of variants that you can use to make it different each time it is prepared. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
45-50 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
45-50 minutes
Tuna Loaf
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds good to me. Use fresh cooked tuna or canned in brine, either one is fine. This recipes screams of variants that you can use to make it different each time it is prepared. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
45-50 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
45-50 minutes
Ingredients
Servings: servings
Instructions
  1. Note about the tuna. For canned, use 2 1/2 to 3 cans, drained well. For fresh cooked, go with 425 grams (15 oz).
  2. Preheat your oven to 180 C (350 F). Grease with butter or olive oil with an oil sprayer a loaf pan.
  3. In a large mixing bowl, add all the ingredients, seasoning with salt and pepper as desired, as well as Tobasco sauce. Use your hands and mix well.
  4. Pack mixture into the prepared loaf pan.
  5. Place in the oven and bake for about 45 to 50 minutes or until the top is golden brown.
  6. Cool for 10 minutes before slicing. Serve with sides of your choice and enjoy.
Recipe Notes

Low cost, even more so if using fresh cooked tuna.

Shortcuts: Fresh Tuna, Bread Crumbs.

Variants: 1. Use red bell pepper in place of green. 2. Saute the bell pepper and onion prior to mixing in with the tuna. 3. Add chopped hard boiled eggs. 4. Add sliced green olives. 5. Add chopped fresh parsley or cilantro.

Adapted from an internet recipe.

Rotsi-topped Fish Pie
Rotsi-topped Fish Pie
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Rotsi (Rösti) is a new term for me, I had to look that up, Swiss in origin meaning shredded par boiled potato. Normally when I see fish pies they are topped with mashed potatoes or just a nice cheese sauce, so this sounds really good for a different topping. I am going to use my individual serving dish or dishes to test this recipe out and will validate the ingredient amounts as well. On my to cook list and soon. Many variants to make this a different dish every time you prepare it.
Servings Prep Time
2 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20-30 minutes
Rotsi-topped Fish Pie
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Rotsi (Rösti) is a new term for me, I had to look that up, Swiss in origin meaning shredded par boiled potato. Normally when I see fish pies they are topped with mashed potatoes or just a nice cheese sauce, so this sounds really good for a different topping. I am going to use my individual serving dish or dishes to test this recipe out and will validate the ingredient amounts as well. On my to cook list and soon. Many variants to make this a different dish every time you prepare it.
Servings Prep Time
2 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Wash and scrub the potato, certainly use more smaller potatoes if you do not have one large one. Cut the potato in half. Heat a sauce pan with salted water, when boiling, add the potato pieces and cook for about 5-6 minutes, you want firm, not fully tender potatoes as you are going to shred them. When the potatoes have been cooked, slightly, drain them and run under cold water to stop the cooking process. Set them aside.
  2. In a sauce pan, add the milk and fish, bring to just a simmer for 5 minutes, this is precooking the fish, and getting some fish juices mixed into the milk. Remove the fish and drain them, retain the milk and set aside.
  3. Heat half of the butter in a sauce pan, then add the leek and saute for about 5 minutes or until soft. Whisk in the flour and continue to whisk for 1 minute, then remove from heat, then slowly add the milk while whisking. Return to heat and whisk until the sauce comes the sauce comes to a boil, reduce to a simmer for 2 minutes, remove from heat and stir in the parsley and mustard, season with pepper as desired. Set this aside.
  4. Preheat your oven to 180 C (350 F). Get out a small baking dish, I am going to try this with one or two small individual Pyrex dishes.
  5. Flake the fish into chunks and fold into the sauce. Gently fold in the quartered eggs. Pour mixture into the dish or dishes.
  6. Grate the potato pieces then melt the butter in a small sauce pan. Toss the butter with the potatoes, season with salt and pepper as desired. Scatter the potatoes over the dish.
  7. Place the dish in the oven and and bake for 10-20 minutes to get the potatoes golden brown and tender.
  8. Serve.
Recipe Notes

Low cost.

Variants: 1. Use a combination of fish, like whitefish and salmon. 2. Add shrimp. 3. Omit the eggs. 4. Add peas to the sauce. 5. Add some shredded cheese to the potatoes or place on top of the potatoes. 6. Replace the leek with diced onion. 7. Go heavy handed with the pepper in the sauce. 8. Add extra mustard to the sauce.

Adapted from an internet recipe.

Crock Pot Chicken & Rice
Crock Pot Chicken & Rice
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds absolutely delicious! Common ingredients, very little prep time, perfect. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 10 minutes
Cook Time
3-6 hours
Servings Prep Time
8 servings 10 minutes
Cook Time
3-6 hours
Crock Pot Chicken & Rice
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds absolutely delicious! Common ingredients, very little prep time, perfect. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 10 minutes
Cook Time
3-6 hours
Servings Prep Time
8 servings 10 minutes
Cook Time
3-6 hours
Ingredients
Servings: servings
Instructions
  1. Grease your slow cooker insert with butter, this makes the clean up a bit easier for you.
  2. Dice the chicken breasts into about 3/4 inch cubes.
  3. Add the rice, chicken, frozen vegetables into slow cooker.
  4. Mix together the soup, broth, half of the Cheddar cheese, and season with salt and pepper as desired.
  5. Pour mixture into the slow cooker. Push down the rice so it is covered with liquid.
  6. Mix together the breadcrumbs and melted butter then mix in the remaining cheese. Spread mixture over the contents of the slow cooker.
  7. Cover the cooker and set to Low setting and cook for 5-6 hours, or High setting and cook for 3 to 4 hours. If using High setting, check the rice, it may require a bit longer to make it fully cooked.
  8. Serve and enjoy with a vegetable side of your choice for a nice meal.
Recipe Notes

Chicken breasts are low cost, just using the low end of the ingredients, the chicken is only 30 Baht, without doing any math, this is Low cost per serving for sure.

Shortcuts: Condensed Cream of Chicken Soup, Seasoned Breadcrumbs.

Variant: 1. Use fresh cooked corn and fresh diced carrot.

Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.

Salmon Loaf
Salmon Loaf
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
To me, this sounds good. This is a a steamed dish and there is also a sauce listed for this as well. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
2-3 servings 15 minutes
Cook Time
1 hour
Salmon Loaf
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
To me, this sounds good. This is a a steamed dish and there is also a sauce listed for this as well. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
2-3 servings 15 minutes
Cook Time
1 hour
Ingredients
For the Salmon Loaf
For the Sauce
Servings: servings
Instructions
Prepare the Salmon Loaf
  1. If using canned salmon, drain the liquid into a small bowl and set the bowl aside. If using fresh cooked, after you remove the salmon from the steamer, just set the steamer aside, some liquid in the pot may be used in the sauce.
  2. Heat your steamer, either a pot with water and a trivet or as I am going to use, a rice cooker with a steamer tray. Butter the heat proof dish you are going to use. (Make sure your dish fits the steamer method you are going to use.)
  3. Chop fine either the fresh cooked or canned salmon. Mix the butter into the fish.
  4. Mix together eggs, breadcrumbs, parsley, and salt and pepper as desired.
  5. Mix the egg mixture into the fish, then add the mixture to your dish and when the steamer is hot, place the dish in the steamer for 1 hour. During this time, make sure you keep sufficient water in the steamer.
Prepare the Sauce
  1. Prepare the sauce about 10 minutes before the loaf is done steaming.
  2. In a small sauce pan, heat the milk to a boil. While the milk is heating, mix together the butter and corn starch in a small bowl. When the milk is at a boil, whisk in the butter mixture. Then whisk in a 1-2 tablespoons of the liquid from the salmon can or 1-2 tablespoons of liquid the fresh salmon was steamed on.
  3. Whisk in the beaten egg, sprinkle in a pinch of black pepper. Remove from heat.
  4. When the loaf is done, remove the dish from the steamer, pour off any water from a corner of the dish, then cover the dish with a plate and carefully invert the plate and dish together and lift off the dish leaving the loaf on the plate.
  5. Slice the loaf and pour the sauce over the slices, serve and enjoy.
Recipe Notes

I will price this when I get salmon and determine how many fillets I need to make 2 cups cooked salmon. I will say High cost per serving for now.

Shortcuts: Steamed Salmon, Breadcrumbs.

Adapted from an internet recipe. 

Chicken Thighs (Slow Cooker)
Chicken Thighs (Slow Cooker)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds very easy and very good. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
6 hours
Servings Prep Time
4 servings 15 minutes
Cook Time
6 hours
Chicken Thighs (Slow Cooker)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds very easy and very good. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
6 hours
Servings Prep Time
4 servings 15 minutes
Cook Time
6 hours
Ingredients
Servings: servings
Instructions
  1. For the chicken, quarters will provide the largest thighs, simply separate from the legs, freeze the legs for another dish. Leave skin on and bone, trim any fat.
  2. To your slow cooker, add the ketchup, soy sauce, honey, garlic, ginger, Sriracha sauce, and lime juice, whisk together.
  3. Heat the oil in a large non stick pan on medium heat.
  4. Season the chicken with salt and pepper, and when the pan is hot, add to the pan, work in batches if needed, cook on each side for about 3-4 minutes to get a nice brown on each side, as they are cooked, place in your slow cooker.
  5. Once all the chicken is added to the slow cooker, move the pieces around to coat them all.
  6. Set your slow cooker to Low setting for 6 hours and cover. Do not open the lip until 6 hours have passed. Set to Warm setting until you are ready to serve.
  7. Serve with hot cooked rice and garnish with cilantro.
Recipe Notes

I will price this when I pick up 6 quarters and work it out from there, for now I will say low cost.

Shortcut: Cilantro Lime Rice.

Variant: 1. Use Cilantro Lime Rice in place of plain white rice to serve.

Adapted from an internet recipe.

Omurice (오므라이스)
Omurice (오므라이스)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds good, and is a first for me to have Korean writing on the site as well, which is always cool to add the other languages. This is a fried rice dish inside an omelet. Originating in Japan then spread to other Asian countries. The main flavoring, ketchup 🙂
Servings Prep Time
2 servings 20 minutes
Servings Prep Time
2 servings 20 minutes
Omurice (오므라이스)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds good, and is a first for me to have Korean writing on the site as well, which is always cool to add the other languages. This is a fried rice dish inside an omelet. Originating in Japan then spread to other Asian countries. The main flavoring, ketchup 🙂
Servings Prep Time
2 servings 20 minutes
Servings Prep Time
2 servings 20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large non stick skillet on medium heat with 2 tablespoons of oil, when hot, add the onion, spring onion, carrot, and pork. Stir fry until the pork is cooked through and the onion is soft, then stir in the soy sauce and season with salt and pepper as desired.
  2. Add the rice, stirring to break up any clumps until it is mixed well, then add the ketchup, taste, and season with salt and pepper as desired. Transfer to a bowl.
  3. Same pan, heat a small amount of olive oil, while the oil is heating, break two eggs into a small bowl, whisk with a fork and add a pinch of salt and pepper if desired. Add the eggs to the hot pan and swirl them around to cover the bottom of the pan.
  4. When the bottom is set and the top of the eggs are a bit runny, turn off the heat and spoon in half of the rice mixture down the center of the eggs.
  5. Fold over both sides and and slide the omelet to the side of the pan, then flip onto a plate. Repeat the process for the second omelet.
  6. Drizzle some ketchup on the top of each and serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Chicken Macaroni Salad
Chicken Macaroni Salad
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a Filipino version of macaroni salad, many cultures have their own versions, just like chicken noodle soup is found many cultures. This sounds really good and is on my to cook list for sure as I do love a good pasta salad.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
20 minutes
Chicken Macaroni Salad
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a Filipino version of macaroni salad, many cultures have their own versions, just like chicken noodle soup is found many cultures. This sounds really good and is on my to cook list for sure as I do love a good pasta salad.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a pot of salted water to boiling then cook the macaroni to tender, drain and set aside.
  2. Cook the chicken any way that you like, steamed, boiled, oven baked. If boiling, and you have the time, add trinity and make some broth while you are at, also, let the pot cool to cool temp before taking the chicken out, this will result is juicier chicken.
  3. Drain the pickle relish and the pineapple, this is so you do not make a soggy salad, no one likes a soggy salad 😉
  4. After everything is cooked, drained, chopped, and cooled, place everything, except the mayo, in a large mixing bowl and gently toss to mix.
  5. Ad the mayo and gently mix to make sure everything is coated well. Cover and place in the fridge to chill until serving, chill for about 2-3 hours.
  6. Serve as a side dish with chicken from the BBQ, grilled sausages, etc. Enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Arroz Con Pollo (Pressure Cooker)
Arroz Con Pollo (Pressure Cooker)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.

Coq au Vin (Pressure Cooker)
Coq au Vin (Pressure Cooker)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a classic French recipe changed to use a pressure cooker. However, I am going to prepare the mushrooms and potatoes separately (mushrooms will be sauteed, potatoes will be steamed). 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
Coq au Vin (Pressure Cooker)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a classic French recipe changed to use a pressure cooker. However, I am going to prepare the mushrooms and potatoes separately (mushrooms will be sauteed, potatoes will be steamed). 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. With the lid off your pressure cooker, heat the oil, when hot, brown the chicken, working in batches, set browned chicken aside.
  2. Add the bacon and onion to the cooker, browning the bacon, stir often to get a nice brown, then add the garlic and cook until just fragrant.
  3. Add the chicken back to the cooker and sprinkle on the flour and mix everything together.
  4. Add the wine then season as desired with salt and pepper and add the bay leaves.
  5. 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.
  6. While the chicken is cooking, add water to a saucepan and fit it with a steamer basket (or as I will do, use a rice cooker with a steamer basket). When you have good steam, add the potatoes and steam until fork tender. Skin on or off potatoes is up to you. Keep an eye on the time for the chicken.
  7. While the chicken is cooking, and potatoes steaming, heat a non stick skillet with a splash of olive oil and a tablespoon of butter if you like, when hot, add the mushrooms and saute until they have released their moisture and starting to brown. Keep an eye on the time for the chicken.
  8. When 12 minutes are up for the chicken, turn off the heat and move to an unused burner and allow a natural pressure release, about 10 to 15 minutes.
  9. When the potatoes are fork tender, remove from the steamer. When the mushrooms are starting to brown, remove the skillet from heat.
  10. 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 large serving tray, arrange potatoes and mushrooms around the chicken, sprinkle with chopped parsley and serve.
Recipe Notes

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

Adapted from an internet recipe.