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One-Pan Lemon Butter Chicken
June 12, 2017 Lee
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One-Pan Lemon Butter Chicken

One pan dinner, sounds good, this can be finished in the oven or just on the stove top. On my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken thighs
  • 2 teaspoons paprika, smoked paprika would be best
  • salt and pepper, to taste
  • 1 tablespoon unsalted butter
  • 2-3 cloves garlic, smashed and minced
  • 1/2 cup chicken broth, fresh or from powder
  • 1/2 cup heavy cream
  • 1/4 cup Parmesan cheese, grated
  • 2 cups spinach
  • juice from 1 lemon, or 3 tablespoons
  • 1 teaspoon dried thyme

Instructions
 

  • Preheat your oven to 200 C if you are going to use the oven to finish the dish, me personally, I will just use a lid and on the stove top.
  • Season the chicken thighs with paprika, salt, and pepper to taste.
  • Melt 1 tablespoon of butter in a large oven safe skillet (if using that method to finish) over medium high heat. Add the chicken, skin-side down, and cook it for 3 to 4 minutes per side, or until it’s golden brown. Remove the chicken and set it aside. Reserve 1 tablespoon of fat in the pan and drain the excess.
  • Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in the chicken broth, heavy cream, and Parmesan cheese.
  • Bring the mixture to a simmer and add the baby spinach. Cook until the spinach is wilted and the sauce has thickened slightly, about 3 to 5 minutes.
  • Stir in the lemon juice and thyme. Return the chicken to the skillet, and transfer it to the oven. Bake for 15 to 25 minutes, or until the internal temperature of the chicken reaches 73 C. Serve.
  • OR, Stir in the lemon juice and thyme. Return the chicken to the skillet and put a lid on the pan, Simmer for 15-20 minutes or until juices run clear from the chicken. Serve.

Notes

Four thighs would be under 1 kilo, so less than 75 Baht. For 4 servings, this is about 50 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Beet Salad II
June 12, 2017 Lee
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Beet Salad II

I really like beets so I am looking forward to this dish. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 1 hour
Total Time 1 hour
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 3 large beets
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 teaspoon balsamic vinegar
  • 3/4 cup sour cream, OR make from a shortcut
  • fresh dill, chopped. for garnish

Instructions
 

  • Boil the beets in a pot of water until fork tender, 30 to 40 minutes. When tender, drain and let cool. Cut off the stem end and remove the skin under running water.
  • Slice the beets in half then slice each half into 1/4 inch thick slices. Toss the beets with the sugar, salt, and vinegar. Then stir in the sour cream. Refrigerate for at least an hour before serving, garnish servings with fresh dill.

Notes

Low cost.
Variants: Add a chopped red onion. Add pickled herring. Add cubed cheese.
Shortcuts: Sour Cream.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Sides - Salads
Cowboy Butter
June 12, 2017 Lee
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Cowboy Butter

Sounds really good. Serve with grilled meats like steak and chicken for dipping.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Side
Cuisine American
Servings 0

Ingredients
  

  • 1 cup butter, melted, (2 sticks)
  • juice from 1/2 lemon
  • 2 cloves garlic, smashed and finely minced
  • 1 small shallot, minced
  • 2 tablespoons Dijon mustard
  • 1 tablespoon horseradish
  • pinch cayenne pepper
  • 1/4 teaspoon paprika
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 2 teaspoons thyme
  • salt and pepper, to taste

Instructions
 

  • In a small bowl, combine butter, lemon juice, garlic, shallot, mustard, horseradish, cayenne, and paprika. Whisk to combine.
  • Stir in parsley, chives, thyme and season with salt and pepper.

Notes

Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CONDIMENTS
One Pan Garlic Herb Chicken & Asparagus
June 12, 2017 Lee
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One Pan Garlic Herb Chicken & Asparagus

Chicken and asparagus cooked in one pan, sounds good and easy cleanup as well. On my to cook list.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 3-6 chicken thighs, boneless, skinless
  • salt and pepper, to taste
  • 500 grams fresh asparagus, root ends trimmed
  • 3 tablespoons butter, divided
  • 6 cloves garlic, smashed and minced
  • 1 1/2 teaspoons Italian seasoning, OR make from a shortcut
  • 1/2 teaspoon onion powder

Instructions
 

  • Season chicken with salt and pepper on both sides. Melt 2 tablespoons butter in a large pan over medium high heat. Stir in garlic and seasoning and cook for about a minute or so until the garlic is fragrant.
  • Reduce heat to medium, add chicken to the pan, and cook for 5-7 minutes, then flip and cook another 5-7 minutes.
  • Scoot the chicken over the sides and add remaining 1 tablespoon butter to the empty portion of the pan. Once the butter is melted, add the asparagus. Season asparagus with salt and pepper to taste. Cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through.
  • Serve.

Notes

Six thighs would be under 1 kilo, so less than 75 Baht. For 4 servings, this is about 55 cents per serving.
Shortcut: Italian Seasoning.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Balsamic Herb Chicken
June 12, 2017 Lee
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Balsamic Herb Chicken

Sounds like some good tasting chicken. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 tablespoons all purpose flour
  • 1 clove garlic, smashed and finely minced
  • 1 teaspoon Italian seasoning, OR make from a shortcut
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 chicken breasts, boneless, skinless
  • 2 tablespoons cooking oil
  • 1/2 cup chicken stock, fresh or from powder
  • 1/4 cup balsamic vinegar
  • 1 tablespoon brown sugar, packed

Instructions
 

  • Mix flour and seasonings in shallow dish. Moisten chicken lightly with water. Coat with flour mixture.
  • Heat oil in large nonstick skillet on medium heat. Add chicken in batches; cook 2 to 3 minutes per side or until browned and cooked through. Remove from skillet.
  • Stir stock, vinegar and brown sugar into skillet. Bring to boil. Reduce heat to low; simmer 5 minutes or until liquid is reduced by half. Return chicken to skillet. Spoon glaze over chicken and serve.

Notes

Chicken is very reasonable in cost, 4 breast is just about a kilo, which is about 72 Baht. For 4 servings, this is about 53 cents per serving.
Shortcut: Italian Seasoning.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Stuffed Meatballs
June 12, 2017 Lee
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Stuffed Meatballs

These sound great, meatballs, with cheese, in pasta sauce, winning combination. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams ground beef
  • 500 grams Italian sausage, OR make from a shortcut
  • 1/2 teaspoon garlic powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 cup bread crumbs, OR make from a shortcut
  • 1/4 cup Parmesan cheese, grated
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup fresh parsley, chopped
  • 2 cups tomato sauce, OR make from a shortcut
  • Mozzarella Cheese, as needed, cut into 3/4 in cubes
  • cooked pasta, for serving

Instructions
 

  • In a large bowl, combine all ingredients except the tomato sauce, cheese, and pasta.
  • Roll meat mixture into golf ball size meatballs, squish a cube of cheese into a meatball and form the edges over the cheese to make it into a meatball shape again.
  • Arrange all the meatballs in your slow cooker, pour in the tomato sauce. Cook on high setting for 2 to 2 1/2 hours. Serve over pasta.

Notes

Figure about 100 Baht/500 grams of beef, and 60 Baht/500 grams of pork. For 6 servings, this is about 78 cents per serving.
Shortcuts: Italian Sausage, Bread Crumbs, Tomato Sauce.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,MEATBALLS
Homemade Vietnamese Sausage
June 12, 2017 Lee
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Homemade Vietnamese Sausage

Adapted from an internet recipe.
This is a recipe to make Cha Lua, or Vietnamese Sausage. so for viewers that may not have this product available, now you can make it. This recipe does require a food processor.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Passive Time 8 hours
Total Time 9 hours 10 minutes
Course Main Dish
Cuisine Vietnamese
Servings 4 servings

Equipment

  • Food Processor
  • Steamer

Ingredients
  

  • 1¼ kilo lean pork, cut into chunks
  • 2 tablespoons fish sauce
  • ¼ teaspoon salt
  • 1 tablespoon sugar
  • 1 teaspoon white pepper powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon baking powder
  • 1 tablespoon tapioca flour
  • â…” cup warm water

Instructions
 

  • Place meat in food processor and add the fish sauce, salt, sugar, pepper, garlic and onion powders. Pulse until fully incorporated and is pasty in texture.
  • Add the baking powder and flour to the warm water (do not prep this mixture until just before you are ready to add it to the meat mixture).
  • Pour the wet mixture into the meat mixture, and process for 30 seconds. Place the meat mixture in a medium bowl, cover, and place in fridge for overnight.
  • The next day, remove the meat from the fridge, and divide into two loaves.
  • Wrap each loaf tightly with foil, repeat with another layer of foil. Twist the ends tightly and tie with kitchen string.
  • Place in a steamer, foil seam side down, steam the loaves for 30-45 minutes.
  • Remove the foil, slice, and enjoy. Mashed potatoes and gravy and a vegetable would be good sides.

Notes

For pork, this will run about 110 to 140 Baht/kilo for lean pork. For 1¼ kilo I will figure this as 175 Baht, for 4 servings, this is about $1.30 per serving.
* Fair Value $1.01 to $1.50 per Serving,: VIETNAMESE,Pork - Sausage
Papaya, Orange, and Cha Lua Salad
June 11, 2017 Lee
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Papaya, Orange, and Cha Lua Salad

Adapted from an internet recipe.
This can be spicy or non spicy depending on your preference. No quantities stated as this is a make what you need type salad.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Side
Cuisine Vietnamese
Servings 0

Ingredients
  

  • green papaya, shredded
  • oranges, peeled, seperated, chopped
  • Vietnamese sausage, cubed
  • bean sprouts
  • 1 tablespoon fish sauce
  • 1 tablespoon olive oil
  • 1 tablespoon vinegar
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 1-2 cloves garlic, finely minced
  • chili paste, optional, to taste

Instructions
 

  • Mix everything in a large bowl, serve.
* Best Value $1 or Less per Serving,: VIETNAMESE,Sides - Salads
Cha Lua Soup
June 11, 2017 Lee
1 Comment

Cha Lua Soup

Adapted from an internet recipe.
Asian soups are very easy to make, and most times, normally no quantities of ingredients is needed and is easily adapted to suit your choice for a soup. I made this on 28 Oct 2017 and I wrote down what I used, so the quantities listed are in fact, a good base to work from. This soup was very much liked by the Thai family as well as myself. This soup is a keeper. Link to the shortcut is listed in the Recipe Notes section.
5 from 1 vote
Print Recipe Pin Recipe
Course Lunch, Main Dish
Cuisine Vietnamese
Servings 0

Ingredients
  

  • 2 chicken breasts, bone in, skin on
  • 360 grams Vietnamese sausage, cut into ½ inch cubes, (13 oz)
  • 12 hard boiled quail eggs, peeled
  • 225 grams crab meat, or crab sticks, (8 oz)
  • 2 cups sweet corn, fresh cooked, frozen, or canned (drained)
  • 5 spring onions, sliced, white and green parts
  • fresh cilantro leaves, chopped, for serving, or chopped dill
  • raw chicken eggs, for serving, optional

For Thickening, Optional

  • 1 tablespoons cornstarch
  • 2 tablespoons cold water

Instructions
 

  • In a medium pot, fill about ¾ full with water and add the chicken breasts, bring to a boil then reduce to a simmer, you are making the broth. Skim any foam from the water as that forms. About 30 minutes for bone in chicken breasts and 15-20 minutes for boneless and skinless. When the chicken is done, remove from the pot, shred or chop, and add back to the pot. Here I am cooking the chicken breast and three small ears of corn, which provided 2 cups when cut off the cobs.
  • This is optional but if you want to make a really great broth, add a chopped carrot, an onion cut in half, and a chopped stalk of celery (Trinity), after the chicken is cooked through, let it cool to room temp, then your chicken will be juicier, strain the broth and return it to the pot, discard the vegetables. I made some great broth 3 days ago, had a quart of it I put in the fridge, I added that to the pot you see in the photo after the chicken was cooked.
  • While the chicken is cooking, cube the sausage, chop the spring onions and cilantro, and if using crab sticks in place of real crab meat, chop that up as well.
  • After the chicken is shredded and added back to the broth, add in the sausage, spring onion, crab meat, corn, and quail eggs. Simmer for 10-15 minutes to heat everything through.
  • Ladle into bowls, sprinkle on some cilantro or dill, and optionally, crack in a fresh egg if desired, enjoy.

For Thickening, Optional

  • Mix the cornstarch in the cold water, and mix that into the soup to slightly thicken the soup. This is totally optional, and I did not do this step as I was very happy with the consistency of the soup.

Notes

Low cost.
Shortcut: Perfect Hard Boiled Quail Eggs.
Variants: 1. I think spaghetti, just bit, broken into 1-2 inch pieces, added to the soup would be good way to change it up. 2. Use Cha Hue (peppered Vietnamese sausage) in place of Cha Lua.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: VIETNAMESE,SOUPS, STEWS, CHILI
Cha Lua Kimbap
June 11, 2017 Lee
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Cha Lua Kimbap

Adapted from an internet recipe.
Kimbap is Korean in origin, think of a California Roll type of sushi and you will get the general idea. No raw fish involved, meats are cooked, vegetables can be pickled, steamed, or raw. Cha Lua Kimbap uses, you guessed it, Vietnamese sausage. These can be rolled in kim (roasted seaweed) or nori sheets. ingredients are approximate until I test this out. Link to the shortcut is listed in the Notes section.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Lunch, Main Dish
Cuisine Korean
Servings 4 servings

Equipment

  • Sushi Mat

Ingredients
  

  • 4 cups cooked white rice, short grain, warm
  • 300 grams Vietnamese sausage, (11 oz)
  • 1-2 cucumbers
  • 2-3 eggs
  • pickled carrot and radish, Shortcut
  • sesame oil
  • salt
  • 4 sheets kim or nori

Instructions
 

  • For this you will want to get everything ready and set out first. For the rice, you want it to be warm, not hot or cold, this will help in spreading it out better. The pickled carrot and radish are or should be, julienned.
  • For the sausage and cucumber, slice those lengthwise into ¼ inch strips or just a bit larger.
  • For the eggs, mix together and fry a basic flat omelet, let this cool and cut into strips as well.
  • Lay out a piece of kim in front of you on the bamboo mat. Take approximately 1 cup of rice and spread evenly over the bottom â…” of the sheet, leaving a ¾ inch border of riceless space. Sparingly brush the rice with sesame oil and sprinkle a pinch of salt on it as well.
  • With about an inch of empty rice space at the bottom, place the filling ingredients on top of and next to each other.
  • Slowly and gently roll over the bamboo mat end that is closest to you, and keep rolling while pulling back that same bamboo mat edge. Once you've started the roll, the roll shape should be maintained. After fully encircling the kimbap filling, give a couple of extra squeezes with your hands to firm up the roll.
  • Now to slice it. Keep a paper towel soaked with some sesame oil nearby to wipe your knife, you will need to wipe it every so often to keep the knife from getting too sticky. Serve and enjoy.

Notes

Low cost.
Variant: 1. Feel free to use any fillings you like.
Shortcut: Pickled Carrot and Radish.
* Best Value $1 or Less per Serving,: VIETNAMESE,Pork - Sausage