Archive for October, 2017
Crack Chicken (Slow Cooker)
October 5, 2017 Lee
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Crack Chicken (Slow Cooker)

Not exactly sure where this name comes from, and there is many versions of this, this is a Cream cheese version. Only four ingredients and one you can make from a shortcut. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4-6 chicken breasts, boneless, skinless
  • 250 grams Cream cheese, this is 1 standard block
  • 1 packet Italian dressing mix, OR make from a shortcut
  • 125 grams bacon, cooked and crumbled

Instructions
 

  • Lightly grease your slow cooker crock with butter. Place the chicken in the crock, top with the block of cheese on the chicken, then sprinkle in the Italian seasoning mix.
  • Set the slow cooker to Low setting for 6 hours, giving a gentle stir at the 3 hour mark. At 6 hours the chicken should be fall apart tender, and shreds easily. Shred the chicken with two forks and stir to combine the cheese then stir in the bacon.
  • Serve as is, on rolls, over pasta, and a bed of salad greens, etc.

Notes

Figure about 70 Baht for the chicken, 120 Baht for the Cream cheese, and 90 Baht for the bacon. For 4 servings, this is about $2.06 per serving.
Variant: 1. When serving on a sandwich roll, toast the roll, add the chicken mixture and top with a little Cheddar cheese.
Provided courtesy of good friend, Stephen Connell.
United States.
* High Cost $1.51+ per Serving,5 Ingredients or Less,Chicken - Slow Cooker
Creamy Skillet Chicken
October 5, 2017 Lee
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Creamy Skillet Chicken

Sounds delicious, on my to cook list. This recipe comes together fast so you will want all your ingredients ready.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1/4 cup all purpose flour
  • salt and pepper, to taste
  • 4 chicken breasts, boneless, skinless
  • 4 tablespoons vegetable oil
  • 250 grams fresh mushrooms, sliced, Shiitake would be good
  • 2 cloves garlic, smashed and minced
  • 125 grams Cream cheese, softened, this is 1/2 standard block
  • 1/2 cup whipping cream
  • 1/2 cup milk
  • 280 grams baby spinach, about 8 cups
  • egg noodles, as needed, cooked

Instructions
 

  • Cook the egg noodles in a pot of salted water until tender, drain, keep warm. Toss occasionally to prevent them from sticking.
  • Add the flour to a shallow dish, season with salt and pepper as desired. Coat each piece of chicken with the flour on both sides, shake off the excess and set aside.
  • In a large heavy bottomed non stick pan, heat 3 tablespoons of oil, when hot, add the chicken and cook until golden brown on the bottom, about 3 minutes. Just let them cook, no need to fiddle with them. Turn them over and cook the other side until golden brown, about 3 minutes. Remove the chicken to a plate and set aside.
  • Add the remaining tablespoon of oil to the same pan and add the mushrooms and cook stirring once in a while until they just start to brown and release their liquid, about 5 minutes then add the garlic and stir until the garlic is fragrant, about 30 seconds.
  • Now add the Cream cheese and stir until melted, then stir in the cream and milk and season with salt and pepper as desired. Add the chicken back to the pan, cover and simmer for 7 to 10 minutes. Turn the chicken over and simmer for another 7 to 10 minutes or until juices run clear. Place the warm egg noodles, heat them again if needed, on a serving tray or in a baking dish. Place the chicken on top of the noodles.
  • Add the spinach to the same pan, cover until wilted, about 5-6 minutes, stir and mix into the sauce and season with salt and pepper as desired. Pour the sauce over the chicken and noodles, serve with a vegetable on the side.

Notes

Figure 70 Baht for 4 chicken breasts, and about 75 Baht for the Cream cheese. For 4 servings, this is about $1.07 per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY
Skillet Sausage & Vegetables
October 4, 2017 Lee
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Skillet Sausage & Vegetables

Simple and delicious! The eggs and cheese give this dish a nice flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams smoked sausage, sliced into 1/2 inch pieces
  • 2 tablespoons extra light olive oil, and as needed
  • 1 tablespoon butter
  • 2 cloves garlic, smashed and minced
  • 1 onion, sliced thin
  • 1 bell pepper, any color, diced
  • 1 head fresh cauliflower, cut into bite size pieces
  • 2 eggs, 3 if small eggs, lightly beaten
  • 1/2-3/4 cup Mozzarella Cheese, shredded
  • 1/3 cup water, as needed
  • rice or pasta or mashed potatoes, for serving

Instructions
 

  • Everything prepped and ready to start cooking.
  • In a large non stick skillet, on medium heat, heat the olive oil and add butter, when hot, add the sausage and saute until just starting to brown. Add a bit more olive oil if needed.
  • Add the cauliflower, onion, bell pepper, and garlic. Stir that into the sausage, pour in the water and place a lid on the pan, now you are going to steam the cauliflower. Stir occasionally.
  • When the cauliflower is just tender remove the lid and let simmer until the liquid is evaporated, then pour in the eggs and stir, then add the cheese and stir again.
  • Simmer until the eggs are set and the cheese melted.
  • Serve and enjoy.

Notes

I will price this when I buy smoked sausage again, it is reasonable so I will say fair value for now.
Provided courtesy of good friend, Stephen Connell.
United States.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,Pork - Sausage
Cajun Chicken
October 4, 2017 Lee
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Cajun Chicken

This sounds good. Chicken and sausage, what is not to love about this? This is a make with what you have, no quantities of ingredients given here. This is a truly make it your recipe. 4 servings is just stated as a starting point, test this out with a 8x8 baking dish and go from there. Link to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Cook Time 1 hour
Total Time 1 hour
Course Main Dish
Cuisine Mixed
Servings 4 servings

Ingredients
  

  • 4 chicken thighs
  • fresh mushrooms, sliced, Shiitake would be perfect
  • onion, diced
  • smoked sausage, cut into 1/2 inch pieces
  • Cajun seasoning, OR make from a shortcut
  • BBQ sauce, OR make from a shortcut
  • sweet corn, canned, frozen, cooked and cut from cob
  • 1 can whole peeled tomatoes, chopped, or fresh tomatoes chopped

Instructions
 

  • Preheat your oven to 180 C. Get out a casserole dish or a baking dish.
  • Place everything in a pot on the stove, even a good shaking of Cajun seasoning, except the chicken. Heat to just about a simmer for about 5 minutes then remove from heat.
  • While the pot is heating, place the thighs in the baking dish. Sprinkle some Cajun seasoning to your desired taste on the thighs. Pour the sauce contents from the pot over the chicken.
  • Bake for about an hour or until the chicken is chicken is cooked through.
  • Serve with mashed or boiled potatoes and a vegetable.

Notes

Going with 4 chicken thighs for 4 servings, this probably less than 70 Baht. For 4 servings, this is about 52 cents per serving.
Shortcuts: Cajun Seasoning, BBQ Sauce.
Provided by Mick at Mick's Feckin Cook Book and the link to this recipe is here.
Scotland.
* Best Value $1 or Less per Serving,CASSEROLES
Sausage & Bean Casserole
October 4, 2017 Lee
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Sausage & Bean Casserole

This comes from a good friend and sounds delicious! I was hooked when sausage was mentioned. This a flexible recipe, if you don't have Spanish Chorizo, go with more pork sausage, don't have a yellow bell pepper but you have a green one, go with that, see, easy as that. On my to cook list. You can make the baked beans yourself but will another day to the process. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine Mixed
Servings 4 servings

Ingredients
  

  • 6 Spanish Chorizo, sliced
  • 6 pork sausages, whole
  • 1 can baked beans, OR make from a shortcut
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, smashed and minced
  • 1 1/2 teaspoons paprika, smoked paprika if you have that
  • 1/2 teaspoon ground cumin
  • 1 tablespoon dried thyme
  • white wine, as needed
  • 800 grams fresh tomatoes, diced
  • 1 cube chicken stock

Instructions
 

  • Preheat your oven to 180 C.
  • In a large oven proof pot, heat the olive oil, when hot, add the onion and cook for 5 minutes then the celery and bell peppers and cook for 5 minutes more, stirring occasionally. Then add the sausages and cook for 5 minutes then stir in the garlic, paprika, cumin, and thyme.
  • Add the wine, about a quarter bottle, tomatoes and beans. Stir, then cover and place in the oven for 1 to 1 1/2 hours.
  • Serve with mashed or boiled potatoes and a vegetable.

Notes

I cannot price this until I buy sausage again. I will base the price on pork sausage only and not chorizo. I will say fair value for now.
Shortcut: Baked Beans.
Provided by Mick at Mick's Feckin Cook Book and the link to this recipe is here.
Scotland.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
French Onion Soup Casserole
October 4, 2017 Lee
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French Onion Soup Casserole

If anything, this does sound interesting. I will have to give this a try. I will have to research sweet onions here, all I have ever seen is a regulation yellow onion.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Side
Cuisine American
Servings 4 servings as a side

Ingredients
  

  • 3 medium sweet onions, thinly sliced
  • 3 tablespoons butter
  • 4 cups beef stock, fresh or from powder
  • 1 teaspoon Worcestershire sauce
  • 1 loaf French bread, sliced 1/2 inch thick slices
  • 1 cup Mozzarella Cheese, shredded
  • 1/2 cup Parmesan cheese, grated

Instructions
 

  • Melt butter in a pot over low heat, add onions and stir, cover and stir occasionally, cooking for about 30 minutes.
  • Add the broth and Worcestershire sauce and stir in and increase to a boil then reduce to a simmer. Simmer uncovered for about 30 minutes and the broth will reduce a lot.
  • While the broth is reducing, preheat your oven to 180 C and grease a baking dish, I would say an 8x8 or 7x11, with butter. Lightly toast the French bread, you can do that while heating the oven.
  • Pour the onion mixture into the prepared baking dish. Add the toast slices to the top in an even layer and space them out about 1/2 inch apart.
  • Add the Mozzarella over the toast, then the Parmesan. Bake for 20-30 minutes or until the cheese is melted and nicely browned.
  • Let rest for a few minutes, serve as a side dish.

Notes

Cheese is the only costly items here. Figure about 90 Baht for the Mozzarella. For 4 servings, this is about 66 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,SIDES
Vietnamese Lemongrass Chicken
October 1, 2017 Lee
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Vietnamese Lemongrass Chicken

Stephen Connell, United States.
Sounds really good, a must try for me.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Vietnamese
Servings 4 servings

Ingredients
  

  • 750 grams chicken breasts, boneless, skinless, cut into 1½ inch cubes, (1½ lb)
  • 2 tablespoons fish sauce
  • 3 cloves garlic, finely minced
  • 1 tablespoon curry powder, I am assuming Indian curry powder
  • ½ teaspoon salt
  • 2 tablespoons sugar, plus 1½ teaspoons
  • 3 tablespoons water
  • 3 tablespoons cooking oil
  • 2 stalks fresh lemongrass, tender white inner bulbs, minced
  • 1 large shallot, thinly sliced
  • 3 Bird's Eye Chilis, seeded and minced
  • 1 spring onion, sliced, for garnish

Instructions
 

  • In a large mixing bowl, add the fish sauce, garlic, curry powder, salt, and 1½ teaspoons of sugar, mix together. Add the chicken and mix to coat the chicken.
  • In a skillet, mix together the 2 tablespoons of sugar and 1 tablespoon of water over high heat, stirring until the sugar is dissolved, then cook without stirring until the mixture develops a deep amber color, remove from heat and stir in the remaining 2 tablespoons of water, pour this into a small bowl, you just made a simple form of caramel.
  • Now heat a wok or wok pan on medium high heat, add the oil until just before smoking hot, add the lemongrass, shallot, and chilies and stir fry until fragrant, then add the chicken and the caramel you made and stir fry until the the chicken is cooked through, just a matter of minutes, and the sauce is slightly thickened.
  • Transfer to a serving bowl and garnish with spring onion if desired. Serve with hot cooked rice.

Notes

Figure about 45 Baht for the chicken. For 4 servings, this is about 34 cents per serving.
* Best Value $1 or Less per Serving,: VIETNAMESE,CHICKEN & TURKEY
Mushroom Brown Rice
October 1, 2017 Lee
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Mushroom Brown Rice

Adapted from an internet recipe.
Sounds like a great side dish. If I was a betting man, I would think white rice would well in this as well. I believe this will work in a rice cooker as well, I will test this out.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 cup brown Basmati rice, washed
  • 9-10 fresh mushrooms, washed and sliced
  • 1 large red onion, diced
  • 1 green bell pepper, diced
  • ½ cup butter, ½ standard block / 1 stick)
  • 1 teaspoon black pepper
  • salt, to taste
  • 2 cups water

Instructions
 

  • In a small pot, melt the butter then add the mushrooms and onion and stir and cook until the mushrooms are wilted and the onion softened.
  • Add the bell pepper, black pepper, and salt to taste, and stir and cook for about a minute, then add the rice, stir and cook for 5-6 minutes.
  • Now add the water, stir then cover and cook for about 15 minutes or until the water is absorbed and the rice cooked.
  • Mix and serve as a side dish.
MUSHROOMS,SEASONED RICE,SIDES
Braised Beef in White Wine
October 1, 2017 Lee
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Braised Beef in White Wine

The original title of this recipe was very misleading, called sirloin tips. First off, tips are scraps from roast cuts, aka, stew meat, but 'tips' seems to be the buzzword this year. The other misleading thing was the recipe called for a sirloin steak, cut into pieces, and those pieces suddenly became sirloin tips. I am not going to state any particular type of steak or cut to use, especially for where I live, just go with a cheap cut of beef. When I make this I will get exact measurements as well.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 250 grams beef, cut into 1 1/2 inch cubes
  • 2-3 tablespoons all purpose flour
  • salt and pepper, as desired
  • garlic powder, as desired
  • 1-2 tablespoons olive oil
  • 1 small onion, diced
  • 2 tablespoons butter
  • 4-6 fresh mushrooms, sliced, Shiitake would be nice
  • 1/4 cup white wine
  • 1/2 cup beef broth, fresh or from powder
  • 1 tablespoon cornstarch

Instructions
 

  • In a medium size bowl, mix together the flour and salt, pepper, and garlic powder as desired. Toss the beef cubes in the flour.
  • Heat the oil in a large non stick skillet, when hot, add the beef cubes and saute until just about rare to medium rare, just use the touch test to tell what is good to your liking.
  • Add the onions and cook those until softened, then add the butter, then the mushrooms. stir everything around and when the mushrooms are wilted and starting to brown, remove everything from the pan and cover to keep warm.
  • To the same pan add the wine and let that reduce a tittle bit then add the broth and bring to a boil, return the beef and vegetables to the pan and reduce to a simmer and cover. Simmer for about an hour, stirring occasionally, or until the beef is tender.
  • When the beef is tender, mix together the cornstarch with a 2 tablespoons of cold water to make a slurry. Add to the skillet and stir in to thicken the sauce a little.
  • Serve with mashed potatoes or rice and a vegetable for a complete meal.

Notes

Figure about 50 Baht for 250 grams of beef. For 2 servings, this is about 74 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,BEEF