Pepper Chicken Stir Fry
Pepper Chicken Stir Fry
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Can never go wrong with a stir fry, and this one is excellent. I made this on 21 July 2018, absolutely perfect.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Pepper Chicken Stir Fry
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Rating: 5
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Can never go wrong with a stir fry, and this one is excellent. I made this on 21 July 2018, absolutely perfect.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
For the Marinade
For the Stir Fry
Servings: servings
Instructions
  1. In a mixing bowl, add the Marinade ingredients.
  2. Mix together with your hands, let the chicken marinate for 15-30 minutes.
  3. While the chicken is marinating, prepare the onion and peppers. I only had one bell pepper so I sliced up some Shiitake mushrooms.
  4. In another bowl, whisk together the oyster sauce, light soy sauce, water, black pepper, and 1 tablespoon of the cornstarch. Set this aside.
  5. After the chicken has marinated, add the remaining 2 tablespoons of cornstarch. Use a spoon and mix together to coat the chicken all over.
  6. Heat a large non stick pan with 2 tablespoons of oil, on medium high heat. Add the chicken.
  7. Stir fry for about 5 minutes, then remove the chicken from the pan and set aside.
  8. Add the last tablespoon oil and when hot, add the onions and peppers, stir fry for a few minutes and the colors will brighten. Add the ginger and garlic and stir fry for another minute.
  9. Return the chicken to the pan, give the sauce another quick whisk then stir that into the pan. Stir fry to coat the chicken well and the sauce thickens. Remove from heat.
  10. Serve with rice or vegetables of your choice on the side.
Recipe Notes

Chicken breasts cost 66 Baht/kilo, 4 breasts should be about a kilo. For 4 servings, this is about 50 cents per serving.

Variants: 1. Use one color of bell pepper, or use a yellow bell pepper in place of a red or green pepper. 2. Add broccoli. 3. Add mushrooms, Straw, Oyster, or Shiitake would work well in this.

Inspired by Spend With Pennies and the link to this recipe is here.
United States.

Baked Frog Legs
Baked Frog Legs
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Sounds interesting and is on my to cook list. First recipe I have seen for cheese to be used with frog legs. I buy local caught frogs and use the legs only, but the rest of the body is used by some family members so there is very little waste.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-50 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-50 minutes
Baked Frog Legs
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Sounds interesting and is on my to cook list. First recipe I have seen for cheese to be used with frog legs. I buy local caught frogs and use the legs only, but the rest of the body is used by some family members so there is very little waste.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-50 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-50 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F). Fit some foil or parchment paper in the bottom of a 7x11 baking dish. (I will verify the size of the dish needed.)
  2. Add the ingredients from butter down to salt into a bowl and mix well. Place the bread crumbs in a shallow bowl.
  3. Dip a frog leg into the cheese and egg mixture coating it well, let excess drip off. Roll the leg in the bread crumbs, then place in the baking dish.
  4. Repeat for remaining legs, keeping the legs evenly spaced in a single layer in the dish. Spoon any remaining cheese egg mixture evenly over the legs.
  5. Bake until golden brown, 30-50 minutes. (I will verify the time when I make these.)
  6. Serve.
Recipe Notes

I bought 3 whole (skinned, cleaned) frogs at the village market for 60 Baht ($1.81) and just the legs, with feet removed, came out to 190 grams (6.7 oz). I will say 6 legs is a serving, so this is fair priced. (The rest of the frogs, those went to a brother in law for him to cook, nothing wasted, as I would not have bought them to just remove the legs and discard the rest.)

Adapted from an internet recipe.

Deep Fried Frog Legs
Deep Fried Frog Legs
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Frogs are available in village markets, and frog legs frozen at Makro, with a price. The local village frogs are fine. I only use the legs, offer the rest of the frogs to a local friend and more than likely they will take them off your hands.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
2-3 servings 15 minutes
Cook Time
10 minutes
Deep Fried Frog Legs
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Frogs are available in village markets, and frog legs frozen at Makro, with a price. The local village frogs are fine. I only use the legs, offer the rest of the frogs to a local friend and more than likely they will take them off your hands.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
2-3 servings 15 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Skin the frog legs if not already skinned and cut off the feet. Make a slight cut behind the knees to cut the tendons (keeps the legs from moving in the pan for fresh legs).
  2. Add the flour, cracker crumbs, cornmeal, onion powder, salt, and pepper to a large zip bag. Zip the bag closed and shake to mix.
  3. In a bowl, whisk together the eggs and milk.
  4. Heat some oil in a large non stick pan, you want about 1/2 inch of oil. You want the oil hot but not smoking.
  5. When the oil is hot. Dip a few frog legs in the egg mixture and let the excess drip off, then place in the zip log bag with the flour mixture, close, and shake.
  6. Remove the legs with tongs (prevents you from getting clumpy, sticky fingers) and carefully place in the hot oil. Repeat with the legs until all are coated and ready.
  7. Cook the legs until golden brown on each side, about 3-4 minutes per side.
  8. Remove the legs to paper towels to drain.
  9. Serve.
Recipe Notes

I bought 3 whole (skinned, cleaned) frogs at the village market for 60 Baht ($1.81) and just the legs, with feet removed, came out to 190 grams (6.7 oz). I will say 6 legs is a serving, so this is fair priced. (The rest of the frogs, those went to a brother in law for him to cook, nothing wasted, as I would not have bought them to just remove the legs and discard the rest.)

Adapted from an internet recipe.

Cucumber Sandwiches
Cucumber Sandwiches
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These can be a light lunch or served as an appetizer. These sound delicious! Simple ingredients and very common to find. On my to make list. Keep in mind, an electric mixer is not required for this, you can easily mix this by hand, just follow the instructions if you do not have an electric mixer.
Servings Prep Time
30 appetizers 20 minutes
Servings Prep Time
30 appetizers 20 minutes
Cucumber Sandwiches
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These can be a light lunch or served as an appetizer. These sound delicious! Simple ingredients and very common to find. On my to make list. Keep in mind, an electric mixer is not required for this, you can easily mix this by hand, just follow the instructions if you do not have an electric mixer.
Servings Prep Time
30 appetizers 20 minutes
Servings Prep Time
30 appetizers 20 minutes
Ingredients
Servings: appetizers
Instructions
Using an Electric Mixer
  1. In a mixing bowl, add the room temperature cream cheese and mayo, and mix until smooth.
NOT Using an Electric Mixer (my preferred way)
  1. In a mixing bowl, add the room temperature cream cheese, mash with a potato masher, yes, I know this sounds weird, just go with it, it works. When the cream cheese is mashed well, now you can use a heavy spoon to mix in the mayo. See, wasn't that easy?
Continuing on...
  1. When the cream cheese and mayo is a nice smooth mixture, stir in the dill, chives, and garlic powder. Season to taste with salt and pepper as desired.
  2. For the cucumber, skin on or off is your choice, some like skin on for the color, some like it off. An alternative is the peel strips off, so the cucumber is in strips before peeling, totally up to you.
  3. Slice the cucumber thinly, the use of a mandolin is highly recommended.
  4. Lay out the bread slices and cut off the crusts, makes for a very nice presentation when served as appetizers. Spread the cream cheese mixture on each slice of bread.
  5. Top half of the slices with a good layer of the cucumber slices, overlapping them the slices.
  6. Place the remaining slices on top, cream cheese spread side down. Slice each into 3 sections. If you want to make smaller appetizers, slice in 3 sections then cut all three in half to make 6 tiny sandwiches. You may want to use toothpicks inserted in the centers of the smaller ones to keep them together.
  7. Serve and enjoy.
Recipe Notes

The cream cheese will cost about 150 Baht/250 grams. This recipe makes a lot of appetizers so I will say this is overall, low cost.

Inspired by Spend With Pennies and the link to this recipe is here.
United States.

Cucumber Bites
Cucumber Bites
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Low cost, great sounding appetizers. This is a make what you need guide, no quantities provided.
Prep Time
10 minutes
Prep Time
10 minutes
Cucumber Bites
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Low cost, great sounding appetizers. This is a make what you need guide, no quantities provided.
Prep Time
10 minutes
Prep Time
10 minutes
Ingredients
Servings:
Instructions
  1. Peel the cucumbers, feel free to get creative to make ridges, etc. Slice about 1/4 to 3/8 inch thick.
  2. Slice the cheese and cut into squares that will cover, and slightly overhang a slice of cucumber.
  3. To assemble, place a slice of cucumber in a tray, add a slice of cheese, fold up a slice of deli ham into quarters and place onto the cheese, top the ham with another slice of cheese, then place another slice of cucumber on top and poke a toothpick in the center to hold it together. Repeat for as many as you would like to make.
  4. Serve.
Recipe Notes

Low cost.

Variants: 1. Use deli sliced turkey, chicken, Genoa salami, or pepperoni. 2. Use Swiss, Gouda, or Edam cheeses.

From seeing a photo.

Italian Pasta Salad
Italian Pasta Salad
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This is a base recipe that you can tailor every time you make this so it is never the same. This is a make ahead salad, meaning you make this the day before, then chill it overnight, allowing the flavors to blend. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20-30 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 20-30 minutes
Cook Time
15 minutes
Italian Pasta Salad
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This is a base recipe that you can tailor every time you make this so it is never the same. This is a make ahead salad, meaning you make this the day before, then chill it overnight, allowing the flavors to blend. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20-30 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 20-30 minutes
Cook Time
15 minutes
Ingredients
Customize the Salad with:
Servings: servings
Instructions
  1. Cook the pasta in a pot of boiling, salted water, until tender. Over cooked by a minute or two is preferred. For pasta salads, just tender pasta is not desired, since the pasta is not being cooked further in a sauce, you want well cooked pasta. Drain the pasta and rinse under cold water to stop the cooking process. Place the pasta in a large mixing bowl.
  2. While the pasta is cooking, mix together the vinegar and sugar.
  3. Add the vinegar mixture and Italian seasoning to the pasta and mix well to coat all the pasta and distribute the seasoning. Let the pasta cool.
  4. Once the pasta is cooled, mix in the onion and olives and mix well.
  5. Cover and place in the fridge overnight.
  6. Now the base recipe is ready. This can be served as is, or dressed up as you desire. Add any of the Customize ingredients as you desire to change this salad each time you make it.
Recipe Notes

The base recipe is low cost, depending on other added items, that will increase the per serving, but certainly not over $1 per serving 🙂

Adapted from an internet recipe.

Icebox Cookies
Icebox Cookies
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Sounds tasty, on my to cook list. These come from a good friend that is an excellent cook. I am looking forward to making these. This can be made ahead and frozen for several weeks before you bake them, just thaw in the fridge for a day or two before baking.
Prep Time
20 minutes
Cook Time
8-12 minutes
Prep Time
20 minutes
Cook Time
8-12 minutes
Icebox Cookies
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Sounds tasty, on my to cook list. These come from a good friend that is an excellent cook. I am looking forward to making these. This can be made ahead and frozen for several weeks before you bake them, just thaw in the fridge for a day or two before baking.
Prep Time
20 minutes
Cook Time
8-12 minutes
Prep Time
20 minutes
Cook Time
8-12 minutes
Ingredients
Servings:
Instructions
  1. Cream together the sugars, butter, and eggs until smooth.
  2. In another bowl, mix together the flour, salt, baking soda, and cinnamon.
  3. Slowly mix the flour mixture with the butter mixture until well combined.
  4. Shape dough into logs, place on wax/parchment paper and roll. Place in the fridge overnight. As an option, you can roll and place in the fridge for up to 3 weeks, just thaw for a few days in the fridge before use.
  5. Preheat your oven to 180 C (350 F), line a baking sheet with parchment paper.
  6. Unwrap the log, slice, and bake for 8 to 12 minutes or until the edges are golden brown.
  7. Let cool for 5 minutes then transfer to a wire rack to cool completely.
Recipe Notes

Low cost.

Recipe provided by good friend, Patti Stone.
United States.

Cream Cheese Chocolate Chip Cookies
Cream Cheese Chocolate Chip Cookies
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This comes from a good friend and these sound incredibly good! Certainly on my to cook list, and soon.
Prep Time
20 minutes
Cook Time
10-14 minutes
Prep Time
20 minutes
Cook Time
10-14 minutes
Cream Cheese Chocolate Chip Cookies
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This comes from a good friend and these sound incredibly good! Certainly on my to cook list, and soon.
Prep Time
20 minutes
Cook Time
10-14 minutes
Prep Time
20 minutes
Cook Time
10-14 minutes
Ingredients
Servings:
Instructions
  1. Preheat your oven to 180 C (350 F) and line a baking sheet with parchment paper or lightly grease with butter.
  2. Beat together cream cheese, butter, and both sugars until light and fluffy. Add the egg and vanilla and beat some more.
  3. In a separate bowl, nix together the flour, baking powder, and salt.
  4. Slowly mix in the flour mixture, once fully combined, fold in the chocolate chips.
  5. Drop by teaspoons on the baking sheet, leaving 1 inch spacing.
  6. Bake for 10-14 minutes or until set and lightly browned on the edges. Let cool for 5 minutes, transfer to a wire rack to cool fully.
Recipe Notes

Low cost.

Recipe provided by good friend, Patti Stone.
United States.

Refrigerator Cookies
Refrigerator Cookies
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This comes from a good friend and they sound delicious! I have not had refrigerator cookies in many many years. On my to cook list for sure. These can be tailored in many ways to make them different each time.
Prep Time
20 minutes
Cook Time Passive Time
10 minutes 2 hours
Prep Time
20 minutes
Cook Time Passive Time
10 minutes 2 hours
Refrigerator Cookies
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This comes from a good friend and they sound delicious! I have not had refrigerator cookies in many many years. On my to cook list for sure. These can be tailored in many ways to make them different each time.
Prep Time
20 minutes
Cook Time Passive Time
10 minutes 2 hours
Prep Time
20 minutes
Cook Time Passive Time
10 minutes 2 hours
Ingredients
Servings:
Instructions
  1. Cream together the butter and sugar, then add the vanilla, egg, and milk. Mix well.
  2. Stir in the flour until well combined, then mix in the nuts if using those.
  3. Shape the dough into logs and roll in wax/parchment paper. Place in the fridge for 2 hours.
  4. Preheat your oven to 180 C (350 F). Line a baking sheet with parchment paper.
  5. Unwrap the logs and slice thinly and place on the baking sheet.
  6. Bake for 10 minutes or until the edges are golden brown. Let cool for 5 minutes, transfer to a wire rack to cool fully.
To Decorate - Optional
  1. 1. Feel free to dip half of each cookie in melted chocolate and let cool completely. 2 Dip half in melted chocolate then add colorful sprinkles or dots, chopped nuts, shredded coconut, etc. and let cool completely. 3. Drizzle the top with melted chocolate, making patterns, etc, adding sprinkles, etc. and allow to cool completely.
Recipe Notes

Low cost.

Recipe provided by good friend, Patti Stone.
United States.

Cajun Pinto Beans
Cajun Pinto Beans
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This idea comes from a good friend. I love pinto beans as a side dish, in chili and burritos, and as refried beans. This is a side dish and sounds very tasty. All measurements are approximations until I make this and verify the amounts. I am going to pressure the beans but the canned amount will be stated as well. Links to the shortcuts are listed in the Recipe Notes section.
Cajun Pinto Beans
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This idea comes from a good friend. I love pinto beans as a side dish, in chili and burritos, and as refried beans. This is a side dish and sounds very tasty. All measurements are approximations until I make this and verify the amounts. I am going to pressure the beans but the canned amount will be stated as well. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
Servings:
Instructions
  1. Prepare the beans either by draining and rinsing 2 cans or by cooking from dry beans. From dry, drain after cooking them.
  2. In a large non stick pan on medium high heat, when hot, add the sausage, garlic, and onion. Cook, breaking up the sausage with the spatula, until almost cooked through. Drain off most of the fat, not all, as that is flavor for the beans.
  3. Add the bell pepper, green chilies, tomatoes, and mix together.
  4. Add the beans and Cajun seasoning, mix together.
  5. Simmer until the bell pepper is tender.
  6. Serve as a side dish.
Recipe Notes

Low cost.

Shortcuts: Pinto Beans, Pork Sausage, Cajun Seasoning.

Inspired by and photo provided by, Mary Jackson.
United States.