Paul Prudhomme’s Blackened Steak Seasoning
Paul Prudhomme's Blackened Fish Seasoning
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This is a copycat recipe for a popular seasoning mix in the US.
Prep Time
5 minutes
Prep Time
5 minutes
Paul Prudhomme's Blackened Fish Seasoning
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Print Recipe
This is a copycat recipe for a popular seasoning mix in the US.
Prep Time
5 minutes
Prep Time
5 minutes
Ingredients
Servings:
Instructions
  1. Mix together the first 8 ingredients in a small bowl.
  2. Place the last 3 ingredients (thyme, oregano, and fennel seeds) in a mortar and use a pestle to lightly crush and release the oils, do not use a food processor. Add this to the bowl and mix with the other ingredients.
  3. Use as a rub on steaks prior to grilling.
Recipe Notes

Low cost.

Inspired by good friend, Drew Padilla.
United States.

Paul Prudhomme’s Blackened Fish Seasoning
Paul Prudhomme's Blackened Fish Seasoning
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Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a copycat recipe for a popular seasoning mix in the US.
Prep Time
5 minutes
Prep Time
5 minutes
Paul Prudhomme's Blackened Fish Seasoning
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a copycat recipe for a popular seasoning mix in the US.
Prep Time
5 minutes
Prep Time
5 minutes
Ingredients
Servings:
Instructions
  1. Mix everything together in a small bowl, store in an airtight container, use as a rub on salmon, tilapia, etc. prior to cooking.
Recipe Notes

Low cost.

Inspired by good friend, Drew Padilla.
United States.

Feta Stuffed Meatball Mediterranean Bowl
Feta Stuffed Meatball Mediterranean Bowl
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This sounds really good. I'll have to do some research to source of ingredients, but that should be relatively easy. On my to cook list.
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Feta Stuffed Meatball Mediterranean Bowl
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Rating: 0
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This sounds really good. I'll have to do some research to source of ingredients, but that should be relatively easy. On my to cook list.
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Ingredients
For the Meatballs
For the Spiced Chickpeas
For the Zucchini Noodles
Addional Items as desired
Servings: servings
Instructions
For the Meatballs
  1. Heat oven to 220 C. Line a sheet tray with parchment paper.
  2. Combine beef, green onions, garlic, egg, mint, cumin, salt and pepper in a large bowl. Roll golf ball sized meatballs with your hands and pop a cube of feta inside. Bake for 15 to 20 minutes.
For the Chickpeas
  1. Add olive oil to a large sauté pan over medium-high heat. Once hot, add garlic and shallot and sauté until softened, about 4 minutes. Sprinkle with smoked paprika, cumin and chili flakes. Stir until fragrant, about 1 minute. Season with a pinch of salt and pepper. Stir in chickpeas and cook for 5 minutes. Taste for seasoning and adjust. Turn off heat and stir in cilantro leaves.
For the Zucchini Noodles
  1. Add zucchini to a bowl and drizzle with olive oil, lemon juice and salt. Toss with hands. Let soften for 5 to 10 minutes at room temperature.
To Assemble
  1. Add zucchini noodles to the bottom of the bowl, top with meatballs, spiced chickpeas, feta, grated carrots, sliced grape tomatoes and sliced Persian cucumbers. Serve.
Recipe Notes

Figure the beef at about 150 Baht/750 grams. For Feta cheese. my estimate is about 40 Baht for that. For 4 servings, this is about $1.40 per serving.

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

Smoky Barbecued Pulled Chicken
Smoky Barbecued Pulled Chicken
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This is a useful recipe that can be served as is or used as a base in other recipes. This is quick and simple. Link to the shortcut is listed in the Recipe Notes section.
Servings
4 servings
Servings
4 servings
Smoky Barbecued Pulled Chicken
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Rating: 0
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Print Recipe
This is a useful recipe that can be served as is or used as a base in other recipes. This is quick and simple. Link to the shortcut is listed in the Recipe Notes section.
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Combine all the ingredients except the chicken and the barbecue sauce to make a dry rub. Coat the chicken with the dry rub. Place the chicken in the bowl of a slow cooker, pour the barbecue sauce over the chicken and cover with a piece of baking paper. Put the lid on and cook on Low setting for 3 to 4 hours, or until chicken is tender.
  2. Cool slightly and remove the chicken from the slow cooker then shred the chicken with a pair of forks. If using thighs and legs, remove bones and any gristle on the ends of the legs, then shred. Ad the chicken back to the slow cooker and mix with the juices in the pot.
  3. Serve as is with buns, lettuce, and cheese available or use in other recipes.
Recipe Notes

Chicken breasts run anywhere from 60 to 75 Baht/kilo. 4 breasts should be less than that. This is about $1 per serving for 4 servings. Very reasonable and inexpensive meal.

The baking paper is used to keep the moisture in and keeps the chicken moist.

Shortcut: BBQ Sauce.

Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.

One-pot Creamy Smoked Chicken Penne
One-pot Creamy Smoked Chicken Penne
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Sounds really good! Several steps involved but I think this will be great. On my to cook list! Links to the shortcuts are listed in the Recipe Notes section.
Servings
4 servings
Servings
4 servings
One-pot Creamy Smoked Chicken Penne
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Sounds really good! Several steps involved but I think this will be great. On my to cook list! Links to the shortcuts are listed in the Recipe Notes section.
Servings
4 servings
Servings
4 servings
Ingredients
For the Chicken
For the Pasta
Servings: servings
Instructions
For the Chicken
  1. Combine all the ingredients except the chicken and the barbecue sauce to make a dry rub. Coat the chicken with the dry rub. Place the chicken in your slow cooker, pour the barbecue sauce over the chicken and cover with a piece of baking paper. Put the lid on and cook on Low setting for 3-4 hours, or until chicken is tender. Cool slightly before shredding the chicken with a pair of forks. Set aside.
For the Pasta
  1. Heat olive oil in a skillet. Add onion and garlic and saute for 1 minute. Add the red pepper and zucchini. Stir to mix. Add the chicken, followed by the chicken stock, condensed soup, and cream. Stir to combine. Season with salt and pepper to your liking. Bring to a boil. Once the liquid is boiling, add the pasta, give everything a stir and lower the heat to a simmer.
  2. Place a cover on the skillet and simmer the pasta for 10-15 minutes, stirring occasionally. If the liquid dries out too much, add a little water. Once the pasta is cooked, remove from heat and serve, garnish parsley and chili flakes if desired.
Recipe Notes

Chicken breasts run anywhere from 60 to 75 Baht/kilo. 4 breasts should be less than that. Make the shortcuts listed and this is about $1 per serving for 4 servings. Very reasonable and inexpensive meal.

Shortcuts: BBQ Sauce, Condensed Cream of Chicken Soup.

Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.

Buttermilk Marinated Chicken
Buttermilk Marinated Chicken
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I have made this in the oven plenty times and it tastes just as yummy. I add some smoked paprika spice to give it that barbecued hint. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 people 2 hours
Cook Time
45 minutes
Servings Prep Time
4 people 2 hours
Cook Time
45 minutes
Buttermilk Marinated Chicken
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Votes: 0
Rating: 0
You:
Rate this recipe!
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I have made this in the oven plenty times and it tastes just as yummy. I add some smoked paprika spice to give it that barbecued hint. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 people 2 hours
Cook Time
45 minutes
Servings Prep Time
4 people 2 hours
Cook Time
45 minutes
Ingredients
Marinade
Servings: people
Instructions
  1. Spatchcock the chicken by cutting down both sides of the spine with a pair of kitchen scissors. Flatten the chicken out by leaning the heel of your hand on the chicken and press down to crack the breastbone. Keep the backbone to make soup stock.
  2. Season the chicken with the salt and pepper to taste and rub in the curry powder.
  3. Mix the marinade ingredients in a large bowl (large enough for the flattened chicken, or a baking pan) and coat the chicken by turning it over several times to ensure it is covered by the marinade. Cover the bowl and refrigerate for at least 2 hours.
  4. With a heated grill, move hot coals to one side, and place the flat chicken, breast side up, on the grill where there is no coals (indirect heat), baste with marinate and cover grill for 20-25 minutes.
  5. Turn the chicken over and baste again, cover and continue barbecuing for another 15-20 minutes.
  6. Pierce the chicken in a thick part of the thigh to check for juices running clear or use a meat thermometer and look for a target temperature of 75 C or 165 F. When juices are clear or the correct temp, remove from the grill and let rest for 5 minutes.
Recipe Notes

A whole chicken is on average 140 Baht in grocery stores, fresh markets would be cheaper, the other ingredients are minor, especially if using the shortcut for buttermilk, so about $1 per person per meal.

Tip, take a couple of bricks, wrap them in foil and use to weight down the chicken while it cooks. This comes highly recommended from a good friend.

Shortcut: Buttermilk.

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

Use of the bricks tip provided by good friend, Lynn Batterman.
United States.