Author Archive
Pineapple Pudding Salad
This recipe comes from the Just a Pinch Recipe Club, common ingredients, easy to assemble with just 3 ingredients, and it is tasty!The ingredients are listed in two parts, first part is for the US and the second part is for those in Thailand. The preparation remains the same for either on you use.
Equipment
- Casserole (2 quart) with lid
Ingredients
For those in the US
- 1 box instant vanilla pudding mix, (5.1 oz)
- 1 can crushed or tidbits pineapple, undrained, (15 oz)
- 16 ounces sour cream
For those in Thailand
- 1 box instant vanilla pudding mix, (3.4 oz / 96 g)
- 2 pouches pineapple tidbits, undrained, (115 g net weight)
- 225 grams sour cream
Instructions
- Add the undrained pineapple to the casserole dish, then add the dry instant pudding mix. Stir together.
- Add the sour cream and stir to mix well. Cover and place in the fridge for 3-4 hours to allow the flavors to blend.
- Serve as a side dish. enjoy.
Notes
This recipe was awarded a Blue Ribbon on the Just A Pinch Recipe Club.
Tuna Noodle Casserole II
This recipe comes from the Just a Pinch Recipe Club, common ingredients, easy to assemble, and is delicious!
Equipment
- Baking Pan (9x13 inch)
Ingredients
- 450 grams dry elbow macaroni, (1 lb)
- 4 cans tuna in water or brine, drained, (5 oz / 140 g drained weight each)
- 2 cans condensed cream of mushroom soup, (10½ oz / 298 g each)
- ½ cup milk
- 1 can peas, drained, (15 oz / 425 g)
- 1 teaspoon black pepper
- sliced Cheddar cheese, enough to cover the top of the casserole
Instructions
- Heat a pot of salted water to boiling, then add the macaroni and cook until just slightly before tender.
- Preheat your oven to 180° C (350° F) and get out a 9x13 baking dish.
- Drain the macaroni and add to a large mixing bowl or pot.
- Add the drained tuna, soup, milk, black pepper, and peas to the macaroni.
- Mix together.
- Pour into the 9x13 backing dish and spread out evenly. (I forgot the peas when I first mixed this but added them just before I put the mixture into the baking dish.)
- Place the sliced cheese in a single layer to cover the casserole, about 10 slices. I used Swiss instead of Cheddar.
- Bake for 30-45 minutes to heat through and to lightly brown the cheese.
- Serve with a vegetable side dish as you desire, enjoy.
Notes
Fair cost per serving.
This recipe was awarded a Blue Ribbon on the Just A Pinch Recipe Club.
Poached Chicken
This recipe comes from a social media friend and comes highly recommended. This method produces juicy and tender chicken, and is excellent with the Mustard Sauce listed in the Notes section.
Equipment
- Instant Read Thermometer
Ingredients
- 2 chicken breasts, boneless, skinless, or bone in thighs
- 1 cup Chardonnay
- 4 cups chicken broth, or water
Recommended Aromatics #1
- 2 cloves garlic, peeled, cut in half
- 2 bay leaves
- 1 teaspoon black peppercorns
Recommended Aromatics #2
- 1 lemon, slicked thick
- 1 teaspoon black peppercorns
- 2 cloves garlic, peeled, cut in half
Instructions
- Place the chicken breasts in a medium size saucepan, add the wine.
- Now add the broth, or water, to just cover the chicken by 1 inch.
- Add just one of the Recommended Aromatics ingredients. If using water as part of the liquid, go ahead and add 1 teaspoon of salt as well.
- Place the saucepan on medium low heat and bring to a boil. Once boiling, turn off the heat but leave saucepan on the same burner.
- Turn the chicken over then cover the saucepan with a lid for 15 minutes, the chicken is still cooking.
- Check the internal temp of the thickest part of a chicken breast, the chicken is done when it reads 74° C (165° F).
- Remove the chicken to a cutting board and let it rest for 5 minutes. Slice.
- Serve and enjoy. Topped with Mustard Cream Sauce is optional but worth it.
Notes
Fair cost per serving.
Mustard Cream Sauce.
Mustard Cream Sauce
This recipe comes from a social media friend and comes highly recommended. This is an excellent sauce and pairs well with the Poached Chicken listed in the Notes section.
Ingredients
- 2 teaspoons extra virgin olive oil
- ¼ cup shallots, finely minced
- 3 tablespoons Chardonnay, or a good dry white wine
- 1¼ cups heavy cream, room temperature
- 1½ tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- salt and pepper, as desired, to taste
- fresh parsley, chopped, for garnish, optional
Instructions
- Heat a saucepan on medium low heat, when hot, add the shallots, sauté until softened, about 2-3 minutes.
- Add the Chardonnay, stir to deglaze the saucepan and cook until the liquid evaporates, about 2-3 minutes.
- Reduce the heat to low, stir in the cream and simmer until sauce has thickened, about 5 minutes.
- Stir in the mustards until blended, taste and season with salt and black pepper as desired.
- Pour into a gravy boat and garnish with parsley if desired. Serve with beef, pork, chicken, or even fish.
Notes
This can be made ahead and stored in the fridge for up to 4 days. To reheat, just warm on low heat in saucepan, stirring often.
Used in Recipes Listed on this Site:
Steamed Lobster Tails
This recipe originally stated using lobster tails weighing from 6 to 8 ounces (170 to 226 g) each, and I can only source 4 ounce (113 g) lobster tails, but the steaming time will be similar, the most important check is the internal temp regardless of the size of the tail you are using, which is 60° C (140° F).
Equipment
- Rice Cooker with Steamer Tray or a large saucepan with a steamer tray
- Kitchen scissors
- Instant Read Thermometer
Ingredients
- 2 lobster tails, 4, 6, or 8 oz (113, 170, or 226 g) each
- salt and pepper, as desired
- Old Bay seasoning, as desired
- melted butter, for serving
Instructions
- Add about 2 inches of water to your rice cooker and place the steamer tray on top then cover with the lid, set to cook to bring the water to a boil. (Feel free to use a large saucepan with a steamer tray if that is what you have, then place on high heat to bring the water to a boil.)
- While the water is heating, prepare the lobster tails. Butterfly the tails by cutting along the top of the shell with a pair of kitchen scissors to just before the tail fin.
- Turn the tail over and press down in the center to crack the ribs.
- Turn the tail back over and gently open the shell and gently lift the tail meat out, leaving it attached to the tail fin, and rest it on top of the shell.
- Run a knife down along the back, just deep enough to remove the dark vein.
- Season with salt, pepper, and Old Bay seasoning as desired.
- When the water is boiling, remove the lid and place the tails on the steamer tray, shell side down, and cover with the lid.
- Steam for 6 to 8 minutes, the tell tale signs of the lobster is done is when the shells turn bright red and the meat turns solid white and is firm when pressed, and most importantly, use a meat thermometer and check the thickest part of the tail, the ideal temperature is 60° C (140° F).
- Move the lobster tails to a serving plate and let rest, and if preparing more, add them to the steamer when the first batch comes out.
- Serve with melted butter and sides of your choice.
Notes
High cost per serving as lobster tails in Makro are imported from Canada.
Gin Cosmo
This is a Cosmopolitan cocktail based on Gin instead of Vodka.
Equipment
- Cocktail Shaker
- Bar Jigger
Ingredients
- 1½ oz dry gin
- 1 oz Cointreau
- 2 oz cranberry juice
- ½ oz lime juice
- ice as needed
- 1 lime slice, for garnish
- 1 cocktail glass, or coup, chilled
Instructions
- Add handful of ice to a cocktail shaker, add the gin, Cointreau, cranberry juice, and lime juice to the shaker, cap and shake until well chilled.
- Pour into a chilled cocktail glass, garnish with the lime slice, serve, and enjoy.
Basic Chili III
Another name could be Skillet Chili since I made this in a wok pan. I made this on 15 Oct 2024 with ingredients I normally keep on hand. Easy and tasty chili.
Ingredients
- 500 grams ground beef
- 1 onion, diced
- 3 tablespoons chili seasoning mix, (or one 1 or 1¼ oz / 28 or 35 g packet)
- 1 can diced tomatoes, undrained, (565 g / 20 oz)
- 2 cans red Kidney beans, undrained, (400 g / 14 oz each)
Instructions
- Heat a non stick wok pan or pot, add the ground beef and onion, breaking up the beef with a spatula, cook until no pink is visible, drain off most of the excess fat.
- Add the chili seasoning mix.
- Stir the mix into the beef.
- Pour in the tomatoes and beans, mix together. Bring to a boil, then reduce heat and simmer, stirring occasionally, for about 15-20 minutes.
- Serve and enjoy. Top with oyster crackers, shredded cheese, or sour cream, as desired.
Notes
Fair cost per serving.
Variants: 1. Add a diced green bell pepper when cooking the beef. 2. Use ground pork in place of beef. 3. Use canned pinto beans in place of red kidney beans.
Chili Bean Chili
I came up with this on a whim. I like chili beans and I like chili with ground beef, so I made this, and it is very good and easy, and only 5 ingredients.
Ingredients
- 500 grams ground beef, (1 lb)
- 1 onion, diced
- 2 cans chili beans, (439 g / 16 oz each)
- 1 can diced tomatoes, (565 g / 20 oz)
- salt and pepper, as desired
Instructions
- Heat a non stick pan on medium heat, add the onion and ground beef, season with black pepper as desired. Cook, breaking up the beef and mixing with the onion.
- While the beef is cooking, open the chili beans and diced tomatoes, and pour into a pot.
- Cook the beef until no pink remains, drain out most of the fat.
- Add the beef to the pot with the tomatoes and beans.
- Stir together and place on low heat and simmer for about 30 minutes, stirring often.
- Serve and enjoy.
Frito Casserole
I found this recipe while looking for dishes to make with canned chili, and this is perfect! This is also known as Frito Pie and Frito Pie Casserole. Three ingredients and about 20 minutes of your time and you can have a great dish.
Equipment
- Casserole (2 quart)
- Oven
Ingredients
- 2 cans chili with beans, (15oz / 425g)
- 4 cups Fritos chips, divided
- 2 cups Cheddar cheese, shredded
- sour cream, for topping, optional
Instructions
- Preheat your oven to 180° C (350° F), lightly butter a 2 quart casserole dish.
- Add 2 cups of the Frito chips to the bottom of the casserole.
- Pour the chili over the chips and spread out evenly.
- Sprinkle the rest of the chips over the chili.
- Sprinkle with the cheese.
- Bake for 15 to 20 minutes or until the cheese is melted and the chili is bubbly on the sides of the casserole. Remove from the oven and let the casserole rest for about 5 minutes.
- Serve, and optionally top servings with a big dollop of sour cream, enjoy.
Notes
The most expensive item in this casserole is the Frito chips, so this is a high cost meal but an excellent one in a while meal.
Dirty Martini
Just a twist on the standard martini, however this drink is shaken, not stirred, to infuse the olive brine into the gin and vermouth.
Equipment
- Cocktail Shaker
- Bar Jigger
Ingredients
- 2½ oz dry gin, chilled
- ½ oz dry vermouth, chilled, goes without saying
- ½ oz olive brine
- ice as needed
- cocktail spear, or toothpick
- 3 green olives with pimento
- 1 cocktail glass, chilled
Instructions
- Spear the olives and place in the chilled cocktail glass.
- Add handful of ice to a cocktail shaker, add the gin, vermouth, and olive brine to the shaker, cap and shake until well chilled.
- Strain into the glass, serve and enjoy.
