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Pulled Pork Green Chile Cheese Melt
July 20, 2017 Lee
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Pulled Pork Green Chile Cheese Melt

This would be a leftover meal for sure to use up pulled pork and any roasted green chilies. Since this is a thicker sandwich, key is to cook slower to keep the bread from over toasting, unless you have heated up the pulled pork to pipping hot just prior to making the sandwich.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Lunch, Main Dish
Cuisine American
Servings 1 sandwich

Ingredients
  

  • 1/2 tomato, diced
  • 1/4 cup grean chili, roasted, skinned, seeded, diced
  • 2 slices bread
  • 2 tablespoons butter, softened
  • 1/2 cup pulled pork
  • 2 slices Cheddar cheese, or of your choice

Instructions
 

  • Spread butter on one side of each piece of bread. Heat a non stick skillet medium low heat. Add remaining butter to the skillet and one slice of bread, butter side down, then add one slice of cheese, half the green chili and half of the diced tomatoes, then add the pulled pork, the other half of the green chili and tomatoes, and top with the second slice of cheese, and the second slice of bread, butter side up.
  • Keep an eye on the sandwich, when the bottom slice of bread is toasted and the cheese beginning to melt, carefully flip the sandwich and toast the other side.
  • When the cheese is melted and bread is toasted, remove from the skillet, cut in half and serve.

Notes

Low cost.
Provided courtesy of good friend, Jerry Juliana.
United States.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES,LEFTOVERS
Banana with Coconut Milk Sauce
July 19, 2017 Lee
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Banana with Coconut Milk Sauce

This is one of the more different Thai dishes, not eaten with rice, but with a chili sauce. Used is banana buds, banana stalk, and Chinese eggplant, sauce is simply coconut milk and shallots with sugar and salt. The chili sauce is just chilies, shallots, shrimp paste, and a locally made liquid best described as lime vinegar, I am still working out what that is. Lot of ingredients, few steps. The Chili sauce is made ahead. The Coconut Milk sauce can be made while the vegetables are boiling.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Side
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 2 fresh banana buds, cut in half lengthwise
  • 2 handfuls fresh banana stalk, cut into 2-3 in narrow strips
  • 2 handfuls fresh Chinese eggplant, whole, stem end cut off

For the Coconut Milk Sauce

  • 1 cup coconut milk, one 250 ml carton is fine
  • 4-6 shallots, peeled and smashed
  • pinch salt, or to taste
  • 1-3 teaspoons sugar, or to taste

For the Chili Sauce

  • handful red Bird's Eye chilies, thinly sliced
  • handful orange Bird's Eye chilies, thinly sliced
  • handul yellow chilies, thinly sliced
  • 3-4 shallots, peeled and thinly sliced
  • 1-2 tablespoons shrimp paste, or to taste
  • vinegar, see Chili Sauce step 2

Instructions
 

  • Add the banana buds, stalk, and Chinese eggplant to a pot, fill with water to cover by about 2 inches. Bring to a boil and cook until the vegetables are tender. Remove from heat and drain and set aside.

For the Coconut Milk Sauce

  • While the vegetables are boiling, heat a non stick pan over medium heat, add the shallots and the coconut milk and let it heat up, when bubbly, reduce heat to a low simmer, and a pinch of salt and a teaspoon of sugar, stir and taste, add more sugar as needed. Let this simmer for just a few minutes then remove from heat.
  • Arrange the vegetables on a plate, and spoon the Coconut Milk sauce over the top.

For the Chili Sauce

  • Add the slice chilies and shallots to a large bowl. Step daughter was in charge of slicing the chilies, she just chopped them, what you see in this photo could have been sliced thinner.
  • To the bowl add the shrimp paste and mix that in, then add the liquid best described as lime vinegar (I am actively researching what this liquid is). You are looking for a near soupy consistency. This is used as a dip for the banana buds, stalks, and the eggplant.
  • Served. There is a pork with red chili paste dish, that is eaten with the rice and lime leaves, and there is the plate of cooked banana buds and stalk with the coconut milk sauce spooned over that, and the large bowl of chili sauce. Perfect, low cost meal.

Notes

Low cost.
Watched my wife, Rrayada Thayer make this.
Thailand.
* Best Value $1 or Less per Serving,: THAI,SIDES
Pork with Red Chili Paste
July 19, 2017 Lee
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Pork with Red Chili Paste

This is a simple Thai dish with 5 ingredients, this shows just how easy and simple a basic Thai dish can be.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 1-2 teaspoons red chili paste, or to taste
  • 1-2 teaspoons shrimp paste, or to taste
  • 500 grams pork, sliced into thin pieces
  • handful kaffir lime leaves, chopped, young leaves best
  • splash cooking oil

Instructions
 

  • Heat a splash of cooking oil in a large non stick pan, add the chili paste and shrimp paste and cook until that bubbly and fragrant.
  • Add the pork and mix into the sauce, stirring occasionally. until the pork is cooked through, about 15 minutes or so. Sprinkle in some lime leaves, young leaves being better and mix in.
  • Ready to serve with rice on the side.

Notes

Figure about 60 Baht for the pork, for 4 servings, this is about 44 cents per serving.
Watched my wife, Rrayada Thayer make this.
Thailand.
* Best Value $1 or Less per Serving,5 Ingredients or Less,: THAI,PORK
Sweet Eggs (Kai Wan – ไข่หวาน)
July 18, 2017 Lee
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Sweet Eggs (Kai Wan - ไข่หวาน)

This is a Thai dessert, eggs cooked in water with brown cane sugar and a touch of ginger. Sweetness depends on how much sugar you use. I seen my step daughter cooking these on 18 July 2017 and got a few photos as well.
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Course Dessert
Cuisine Thai
Servings 0

Ingredients
  

  • brown cane sugar, 1/4 to 1 cup
  • water, as needed
  • eggs, as needed
  • 1/2 inch ginger, optional

Instructions
 

  • Add the sugar and the piece of ginger to a medium sized pot of water and bring to a boil. Once boiling, start cracking in eggs. I think the step daughter used 10 eggs in this.
  • Reduce heat and simmer the eggs until the yolk is cooked through, stirring occasionally.
  • Serve with some of the liquid from the pot. This served 6 people as a dessert at a lunchtime meal.

Notes

Low cost.
Watched my Step Daughter make this.
* Best Value $1 or Less per Serving,5 Ingredients or Less,: THAI,DESSERTS,EGGS - ALL,Eggs - Chicken
Cheesy Chicken Fritters
July 18, 2017 Lee
1 Comment

Cheesy Chicken Fritters

This sounds not only tasty and easy to prepare, they are! I made these on 3 Sep 2017, exactly as written, perfect.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine European
Servings 16 fritters

Ingredients
  

For the Fritters

  • 750 grams chicken breasts, cut into 1/3 inch cubes, or coarse ground
  • 2 eggs, lightly beaten
  • 1/3 cup mayo
  • 1/3 cup all purpose flour
  • 1 1/3 cup Mozzarella Cheese
  • 1 1/2 tablespoons fresh dill, chopped
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • cooking oil, any high heat oil is fine

For the Garlic Aioli Dip

  • 1/3 cup mayo
  • 1 clove garlic, pressed
  • 1 1/2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions
 

  • Place the cubed (or coarse ground) chicken in a large bowl, add the rest of the Fritter ingredients except the oil.
  • Mix well, cover and refrigerate for at least 2 hours or even overnight.
  • When you are ready to cook, heat the cooking oil in a large non stick pan over medium heat. Add heaping tablespoons of the meat to the hot pan, use the back of the spoon to slightly flatten each fritter. Cook for 3-4 minutes or until the bottom and edges are golden brown, flip and cook the other side until golden brown and chicken is cooked through.
  • To make the Garlic Aioli dipping sauce, just add all of the aioli ingredients to a small bowl and mix together. Feel free to use any dipping sauce you prefer, toum would be a good choice, and for a Thai flair, use chili garlic sauce for dipping.
  • Serve with the dipping sauce.

Notes

The chicken would cost about 60 Baht 750 grams. I will estimate about 4 servings, that works out to about 44 cents per serving.
Variants: Change the dill to parsley or rosemary. Add minced spring onion, shallots, or garlic. For dipping sauces, try just mayo, sour cream, toum, chili garlic sauce, etc. You could make this a different fritter each time you prepare this dish.
This recipe for Cheesy Chicken Fritters is from Natasha's Kitchen.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Italian Marinated Pork Chops
July 18, 2017 Lee
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Italian Marinated Pork Chops

Sounds good, and only two ingredients!
Print Recipe
Prep Time 2 hours
Cook Time 12 minutes
Total Time 2 hours 12 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 pork chops, boneless, about 1 1/2 inches thick
  • 1 bottle Italian dressing

Instructions
 

  • Marinate the pork chops with the Italian dressing, cover and place in the fridge for 2-4 hours.
  • Prepare your grill for medium hot coals. Remove the chops from the dressing and discard the dressing. Grill for 12-16 minutes, turning once, about 6-8 minutes per side, remove the chops from the grill and let them rest for 3 minutes, serve.
  • You can also broil the chops for 12-16 minutes, turning once half way through, if you have no access to a grill.

Notes

I cannot price this yet. I will use a large pork loin and slice chops from that. For now I will estimate this is fair value.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,GRILLED / BBQ / SMOKER
Cilantro Lime Rice (Rice Cooker)
July 18, 2017 Lee
2 Comments

Cilantro Lime Rice (Rice Cooker)

Adapted from an internet recipe.
I am always looking for ways to change up rice. This is a great side dish with chicken or fish. I made this on 5 Dec 2017, and it is perfect, very well liked by the family as well. I use a simple Cook and Warm rice cooker for this.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Side
Cuisine Tex-Mex
Servings 3 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 1 cup dry rice, white or brown is fine
  • 2 cups water
  • 1 clove garlic, minced
  • 1 juice from 1 lime, about 2 tablespoons
  • ½ teaspoon olive oil
  • ½ teaspoon salt
  • ¼ bunch cilantro, finely chopped

Instructions
 

  • Add the garlic, rinsed rice, and water to your rice cooker, then set to Cook. After it has finished cooking and switches to Warm, fluff with a fork.
  • In a small bowl, mix together the lime juice, oil, and salt. Drizzle over the fluffed rice and add the cilantro, mix together until the cilantro and dressing is evenly distributed.
  • Serve as a side with chicken or fish, a topping in a taco, in a burrito, many options.
#1 Go-To Recipes,Seasoned Rice - Rice Cooker,Sides - Rice Cooker
Dill Pickle Chicken
July 18, 2017 Lee
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Dill Pickle Chicken

Sounds really good! On my to cook list.
Print Recipe
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 kilo chicken thighs, see Step 1
  • 2 cups pickle juice
  • salt and pepper, to taste
  • 1/2 cup pickles, sliced, optional
  • 2 tablespoons fresh dill, chopped, optional

Instructions
 

  • Chicken thighs can be skin on or off, bone in or out.
  • Place the chicken in a shallow dish or container and pour in the pickle juice. If needed, rearrange the chicken so each piece is completely submerged. Cover and refrigerate for 2 to 8 hours.
  • Preheat your oven to 220 C. Drain the chicken and pat dry with paper towels, discard the pickle juice. Season the chicken with salt and pepper on both sides. Place the thighs in a single layer in an 8 or 9 inch square baking dish.
  • Bake until the chick is starting to brown up and juices run clear, about 20-30 minutes. Garnish with sliced pickles and chopped dill if desired.

Notes

The chicken would cost about 73 Baht/kilo. For 4 servings, this is about 54 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Pan Fried Pork Chops
July 15, 2017 Lee
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Pan Fried Pork Chops

When I lived in the US, pork chops were very common, and even better was pork steaks with milk gravy, but for where I live now, pork chops are not common outside of touristy areas, and I do not live near those. So an alternative, just buy a pork loin and cut into 1 inch thick chops, problem solved. I will adjust the cook times when I make these. For bone in thick cut chops, the cook time is perfect. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 6-8 pork loin chops, about 1 inch thick
  • 1 cup all purpose flour
  • 1 teaspoon Lawry's Seasoned Salt, OR make from a shortcut
  • 1 teaspoon black pepper
  • 1/2 cup cooking oil, rice bran oil would be good
  • 1 tablespoon butter
  • salt and pepper, to taste

Instructions
 

  • Rinse pork chops. Salt and pepper both sides of the pork chops.
  • Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.
  • Heat oil over medium heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. Chops should be browned and no pink juices remain. Remove to a plate and repeat with remaining chops.
  • Serve with your favorite sides, like mashed potatoes, rice, long beans, etc.

Notes

Pork loin at Tesco would run about 115 Baht/kilo, slice yourself into chops. I cannot price this until I try to see how many thick chops from a kilo of loin. I also found thick cut bone in chops in Tesco recently, 100 Baht/250 gram chops. This is $2.95 per serving.
Shortcut: Lawry's Seasoned Salt.
Provided courtesy of good friend, Stephen Connell.
United States.
#1 Go-To Recipes,* High Cost $1.51+ per Serving,PORK
Easy Garlic Shrimp
July 15, 2017 Lee
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Easy Garlic Shrimp

This sounds really good, this is a basic garlic shrimp recipe, can be served over pasta, rice, or as with with some garlic bread.
Print Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Course Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • 500 grams fresh shrimp, see Step 1
  • 1/2 cup fresh parsley, chopped
  • 3-4 cloves garlic, smashed and minced
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon paprika
  • 1 tablespoon lemon juice, or lime juice
  • salt and pepper, to taste

Instructions
 

  • Key is fresh shrimp, not frozen, shrimp can be medium in size or large, that is up to you. Peel, devein, and remove the tails.
  • Heat up a pan to medium high heat with the olive oil, butter, and garlic,. Constantly stir allowing the garlic to cook and become fragrant, not browned, for about 1 minute.
  • Add the shrimp, paprika, and lemon juice. Stir the shrimp allowing all sides to turn pinkish-orange, about 2-3 minutes. Turn off the heat, add the parsley, season with salt and pepper. Stir a few times making sure the parsley is well mixed.
  • Serve as is with bread, over pasta, or over rice.

Notes

Figure 150 Baht/500 grams for large shrimp. For 3 servings, this is about $1.47 per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn