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One-Pot Chicken & Veggie Risotto
April 4, 2017 Lee
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One-Pot Chicken & Veggie Risotto

Sounds delicious. Oddly enough, I have never eaten risotto or ever made it, so this sounds like a good one to start with. Finding the proper rice could be a challenge. I will adjust the times once I make this as well.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish, Side
Cuisine Italian
Servings 8 servings

Ingredients
  

  • 2 chicken breasts, cut into 1 inch cubes
  • 3 1/2 cups chicken stock, fresh or from powder
  • 2 1/2 cups dry Arborio rice, or dry white rice
  • 3/4 cup dry white wine
  • 1 bunch fresh asparagus, chopped
  • 1-2 zucchini, chopped
  • 170 grams portobello mushrooms, sliced
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • Parmesan cheese, grated, for garnish
  • salt and pepper, to taste

Instructions
 

  • Heat a large pot over high heat and add the olive oil. When oil is hot, add the cubed chicken, seasoned with salt and pepper, and brown on all sides, 4-5 minutes. Set chicken aside.
  • Add chopped asparagus, zucchini, and mushrooms and cook until just softened, about 8 minutes. Set vegetables aside.
  • Melt butter in the pot and add the Arborio rice. Stir until rice is toasted and lightly browned, then return veggies and chicken to pan.
  • Lower heat to medium and add white wine. Cook until wine is almost evaporated, stirring frequently.
  • 1/2 to 2/3 cup at a time, add chicken stock, stirring frequently and replenishing liquids once mixture is dry enough that spoon leaves a track through the rice.
  • When chicken stock is completely absorbed, taste rice and see if it’s tender enough. Risotto should be thick, but still able to spread out a little. You want it to be just tender, but if it’s too crunchy, add 1 cup water (a bit at a time). Adding too much will make your risotto gummy.
  • Serve hot and garnish with Parmesan cheese as a side dish or even as a main dish.

Notes

Two chicken breast, very low cost dish for 8 servings.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Mashed Potato Mac & Cheese
April 4, 2017 Lee
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Mashed Potato Mac & Cheese

Sounds good! Not a cheap meal just based on the bacon and cheese used. I look forward to making this!
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2-3 cups mashed potatoes
  • 2 cups Cheddar cheese, shredded, divided
  • 1 cup Parmesan cheese, grated
  • 1 tablespoon unsalted butter
  • 250 grams dry elbow macaroni, or shells
  • 1 cup bacon, cooked and crumbled
  • 1/4 cup spring onion, chopped
  • milk, as needed

Instructions
 

  • Preheat your oven to 180 C and bring a pot of water to a boil. Cook the pasta in the boiling water until just tender, drain and stir in the butter to prevent the pasta from sticking together. Cook and crumble the bacon.
  • Reheat mashed potatoes in your microwave or on the stove top. If potatoes are dry, add a little milk. Transfer to a large bowl for mixing. Fold in the Parmesan cheese, bacon, and 1 cup of Cheddar cheese and stir to combine.
  • Gently fold in noodles until just incorporated then pour mixture into a greased 9x9 baking dish and top with remaining Cheddar cheese.
  • Bake for 10-15 minutes or until cheese topping is bubbling and golden brown. Remove from oven and sprinkle with green onions.

Notes

The bacon and cheese would be the only thing expensive here. Figure maybe two 200 gram packs for 260 Baht, and for the Cheddar cheese, 1 block of 250 grams is 180 Baht, and the Parmesan about 200 Baht. For 6 servings, this is about $3.14 per serving, costly for a leftover meal but does sound good for a once in a while dish.
Provided courtesy of good friend, Stephen Connell.
United States.
* High Cost $1.51+ per Serving,LEFTOVERS,Pasta - Mac & Cheese
Savory & Delicious Meat Patties
April 3, 2017 Lee
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Savory & Delicious Meat Patties

The beauty of these, you can make with beef, pork, chicken, or turkey. For a dinner, a patty, mashed potatoes and gravy, a vegetable, perfect dinner and low cost. This is like a meatloaf without the wait. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams ground beef, see Step 1
  • 1 cup seasoned breadcrumbs, OR make from a shortcut
  • 1 teaspoon Italian seasoning, OR make from a shortcut
  • 1/4 cup milk
  • 1 egg
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 1/3 cup onion, diced
  • 2 teaspoons garlic, smashed and minced
  • 2 tablespoons cooking oil, your preference
  • 1/3 cup chicken stock, fresh or from powder

Instructions
 

  • For the meat, feel free to use ground beef, pork, chicken, or turkey. If using beef or pork, use beef or pork stock instead of chicken stock.
  • Add the ground meat to a large mixing bowl then add the breadcrumbs, milk, egg, salt, pepper, Italian seasoning, Worcestershire sauce, onion, and garlic. Stir or use hands to mix. Shape mixture into 6 evenly sized balls.
  • Heat the oil in a large skillet over medium high heat. At the meatballs and press to flatten slightly. Cook the patties until browned for about 5 minutes each side.
  • Add the chicken stock to the skillet and continue cooking the patties, turning as needed until they are cooked through, maybe 5 minutes more.
  • Serve with mashed potatoes and gravy and a vegetable, complete meal.

Notes

The highest cost would be using beef and I will say 100 Baht/500 grams. For 6 servings, this is about 50 cents per serving. Other ground meats would be less.
Shortcuts: Seasoned Breadcrumbs, Italian Seasoning.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,BEEF,CHICKEN & TURKEY,PORK
Browned Butter Honey Garlic Prawn
April 3, 2017 Lee
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Browned Butter Honey Garlic Prawn

Sounds like a very nice way to prepare prawn. Minimal ingredients. This is a fast meal to put together.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 tablespoons butter
  • 4 tablespoons honey
  • 1 tablespoon fresh lemon juice, or lime juice
  • 1 tablespoon soy sauce
  • 3 cloves garlic, smashed and minced
  • 600 grams prawn, peeled, deveined, tails removed
  • salt, to taste
  • lemon wedges, if desired
  • fresh parsley, chopped, to garnish

Instructions
 

  • Heat the butter in heavy bottomed pan, cast iron would be ideal, or a non stick pan, over medium heat, stirring continuously for about 3 minutes, or until the foam settles, then the butter will change in color to a golden brown. Add the honey, lemon juice, lemon juice, and garlic, stir to combine and cook for about 30 seconds to 1 minute.
  • Pour half of the butter to a dish and set aside. Then add half the prawn to the pan and sear each side for 2 minutes or until just cooked through, transfer to a plate and set aside. Add a tablespoon or so of the reserved brown butter to the skillet, and cook the other half of the prawn.
  • Add the cooked prawn back to the pan and pour in the remaining brown butter, stir to evenly coat the prawn and cook just to heat through, season with salt to taste and garnish with parsley.
  • Serve with steamed vegetables, rice, and a salad.

Notes

I cannot price this until I get prawn from a local farmer, this should be no more than Fair value at best.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Grilled Browned Butter Honey Garlic Salmon
April 3, 2017 Lee
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Grilled Browned Butter Honey Garlic Salmon

Adapted from an internet recipe.
Sounds like a very nice way to prepare salmon. Minimal ingredients. This is a fast meal to put together.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Baking Pan
  • Oven

Ingredients
  

  • 4 tablespoons butter
  • 4 tablespoons honey
  • 1 tablespoon fresh lemon juice, or lime juice
  • 2 cloves garlic, minced
  • 4 salmon fillets
  • salt, to taste
  • lemon wedges, if desired

Instructions
 

  • Preheat your oven to grill/broil.
  • Place butter in a oven proof pan, cast iron would be ideal, or a regular pan and heat the butter over medium heat, stirring continuously for about 3 minutes, or until the foam settles, then the butter will change in color to a golden brown. Add the honey, lemon juice, and garlic, stir to combine and cook for about 30 seconds to 1 minute.
  • Pour half of the butter to a dish and set aside. Then add the salmon to the pan and sear one side, if one side has skin, then sear that side for 3-4 minutes or until golden brown.
  • Now at this point, if you have a oven proof pan, flip each fillet and place the pan in the oven to broil for another 6 minutes, OR, if you do not have an oven proof pan, flip and place each fillet in a preheated baking dish and pour the liquid from the pan into the baking dish as well, then broil for 6 minutes.
  • To serve, season fillets with salt to taste, drizzle the reserved brown butter over each fillet and serve with steamed vegetables, rice, and a salad.

Notes

For 69 Baht per fillet, this is about $2.03 per serving. High cost but ok for a once in a while meal.
* High Cost $1.51+ per Serving,FISH - ALL,Fish - Salmon
Sticky Garlic Sesame Chicken
April 3, 2017 Lee
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Sticky Garlic Sesame Chicken

Simple and easy recipe that comes together fast. On my to cook list.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Asian
Servings 3 servings

Ingredients
  

  • 500 grams chicken breasts, cut into 1 inch cubes
  • 1/4 cup all purpose flour
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 3 cloves garlic, smashed and minced
  • 2 tablespoons olive oil
  • 1/4 cup honey, plus 1 tablespoon
  • 1 teaspoon rice vinegar
  • 3 tablespoons soy sauce
  • 1/2 teaspoon white sesame seeds
  • 4 spring onions, chopped
  • cooked rice, to serve

Instructions
 

  • Heat the olive oil over medium heat in a heavy skillet.
  • In a large zip lock bad, add the flour, black pepper, cayenne pepper, cloves, and onion powder and shake mix that together, then add chicken pieces and shake the bag to coat the chicken. Place coated chicken pieces in the pan to start browning them.
  • While the chicken is browning, mix together the honey, rice vinegar, soy sauce, and garlic in a small bowl.
  • After 5 minutes, flip chicken and brown the other side, the browning will give great flavor to the chicken. Once chicken has a nice brown on both sides, add the sauce mix and reduce heat to low. Allow to heat for about 10 minutes, flipping the chicken once.
  • After 10 minutes, turn stove top off and allow chicken to sit for at least 5 minutes. Serve over rice and sprinkle with sesame seeds then some spring onion.

Notes

Chicken breasts will cost about 35 Baht/500 grams. For 3 servings, this is about 34 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Gooey Fudge Brownies
April 2, 2017 Lee
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Gooey Fudge Brownies

A good friend sent me this recipe, and in my never ending quest to find and test recipes made from scratch, this fits in perfect, and sounds very good, I made these on 4 Apr 2017, and they are GREAT! No electric mixer needed, you can do this easily by hand.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 15 brownies

Ingredients
  

  • 2 eggs
  • 1/2 cup unsalted butter, room temp
  • 1 cup sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons instant espresso powder, optional
  • chocolate chips, optional to put on the top

Dry Ingredients for use in other recipes, this makes one 'box mix'.

  • 1 cup sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1/4 teaspoon salt

Instructions
 

  • Preheat your oven to 180 C (350 F). Lightly grease a 9x13 baking dish with butter.
  • Combine flour, cocoa powder, salt, and instant espresso powder (if using) in a medium bowl and stir to combine.
  • Cream together butter, sugar, brown sugar, and vanilla. Add in eggs and mix until fully combined. No mixer is needed to do this and it takes just a few minutes with a spoon.
  • Then add dry ingredients and mix until batter comes together.
  • Pour batter into the greased pan and bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Just before the brownies are done, sprinkle some chocolate chips over the top if desired.
  • Remove brownies from oven and let cool at least 10-15 minutes before serving.
  • After letting cool, cut into desired serving sizes.
  • Serve as is, with ice cream, or whipped cream on top. This photo is 2 brownies and a slice of chocolate cake.

Notes

Low cost per serving for a great dessert.
Used in Recipes Listed on this Site:
  • Pecan Pie Brownies. Use the Dry Ingredients only and the remaining ingredients as stated on the other recipe. Made it, GO-TO recipe.
  • Orange Kissed Brownies. Prepare this recipe as stated then use at Step 3 in the other recipe. Made it, GO-TO recipe.
 
Provided courtesy of good friend, Stephen Connell, United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS
Creamy Chicken Casserole
April 1, 2017 Lee
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Creamy Chicken Casserole

Sounds good and easy to put together. On my to cook list. Several shortcuts to use for this for cost savings. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 3 cups cooked chicken, diced, see Step 1
  • 2 cans condensed cream of chicken soup, OR make from a shortcut
  • 1 cup sour cream, OR make from a shortcut
  • 1 3/4 cups milk, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup Bisquick Mix, OR make from a shortcut
  • 1/4 cup corn meal
  • 1 egg
  • 1 cup Cheddar cheese, shredded

Instructions
 

  • For the chicken, several ways you can cook the chicken. Boil the chicken, think thighs and legs for the most flavor, skin on bone in, or you can use breasts. OR you can bake the chicken in the oven and use that. Boiling will give you broth for use in other recipes. I would go with 1 kilo of chicken, cook, and dice, anything extra, save for use in maybe an omelet or two or for condensed cream of chicken soup from a shortcut. Before you dice, remove all skin, bone, and cartridge.
  • Preheat your oven to 190 C. Lightly butter a 9x13 baking dish.
  • In a large bowl, mix together the soup, sour cream, and 1 cup of milk, mix well. Stir in the chicken, salt, and pepper. Pour into the baking dish.
  • Wipe out the bowl used and now add and mix together the Bisquick mix, cornmeal, egg, and remaining 3/4 cup of milk. Spoon this over the chicken. Sprinkle with the cheese and bake for 30-35 minutes or until the edges are golden brown and the casserole is hot. Let rest for 5 minutes, serve.

Notes

For the chicken, a safe bet would be to cook 1 kilo of chicken for the 3 cups of cooked diced chicken. One kilo of say chicken quarters (or even legs, thighs, or breasts is about 65 Baht/kilo. For 6 servings, this is about 32 cents per serving. Great value. Use the shortcuts as well.
Shortcuts: Condensed Cream of Chicken Soup, Bisquick Mix, Sour Cream.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CASSEROLES
Chicken Fried Steak with Gravy
April 1, 2017 Lee
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Chicken Fried Steak with Gravy

It has been probably 15 or 20 years since I enjoyed Chicken Fried Steak, I am going to have to correct that soon. This recipe sounds spot on.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

For the Steaks

  • 1 1/2 kilos beef round steak, see Step 1
  • 1 1/2 cups milk
  • 2 eggs
  • 2 cups all purpose flour
  • salt and black pepper, to taste
  • 3/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup cooking oil, your preference
  • 1 tablespoon butter

For the Gravy

  • 1/3 cup all purpose flour
  • 3-4 cups milk
  • salt and black pepper, to taste
  • mashed potatoes, for serving

Instructions
 

  • For the meat, if you live in one of the larger cities you should be able to easily get round steak from a butcher shop. If you cannot find round steak, go with a large piece of beef and cut a few steaks off from that, across the grain. You will have to tenderize yourself with either the hammer or needle type or use the back of a cleaver.
  • Cut the tenderized beef into small pieces to make it easier to work with. Place the beef in a deep dish, and place 3 more deep dishes on the counter, you are going to make an assembly line.
  • In the dish to the right of the meat, mix the egg and milk, next dish to the right, mix the flour, salt as desired, 1 1/2 teaspoons black pepper, paprika, and cayenne pepper, and the final dish is clean and empty.
  • While the pan is heating, take one piece of meat, sprinkle both sides with salt and pepper to your liking then dip the meat into flour mixture, and turn to coat, then dip into the egg and milk mixture and turn to coat, then place the meat back into the flour mixture. Place the breaded meat on the clean plate. Repeat for the rest of the meat.
  • Heat the oil in a large skillet, a cast iron pan would be perfect for this. and add the butter as well. When hot, not smoking but hot when tested with a a sprinkle of flour into the oil, then it is ready.
  • Cook the meat, about 3 pieces at a time until the edges start to turn golden brown, about 2-3 minutes each side. Once golden brown on both sides and cooked through, remove to a plate lined with paper towels and cover with foil to keep warm, repeat until all the meat is cooked.
  • Once all the meat is cooked, pour off the oil to a heatproof bowl and return the pan to the stove over medium low heat. Add 1/4 cup of the reserved oil back to the pan and let that heat up.
  • When the oil is hot, gently whisk the oil and sprinkle in the flour and whisk until you have a golden brown paste. Then slowly pour in 3 cups of milk, whisking constantly, then add salt and pepper to your liking. Keep whisking until the gravy is smooth and thick, about 5 to 10 minutes, add more milk if the gravy becomes too thick. Taste and add salt and pepper as needed.
  • Serve as dinner with mashed potatoes and pour gravy over both or serve as breakfast with eggs, biscuits, and fried potatoes. Enjoy.

Notes

I cannot really price this based on using round steak. But for regular beef, I will say roughly 300 Baht for 1 1/2 kilos. For 6 servings, this is about $1.47 per serving. Fair cost but would make a nice once in a while meal.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Pineapple Chicken Tenders
April 1, 2017 Lee
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Pineapple Chicken Tenders

Sounds easy and good, on my to cook list.
Print Recipe
Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Course Appetizer, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 kilo chicken breasts, boneless, skinless
  • 1 cup pineapple juice
  • 1/2 cup brown sugar, packed
  • 1/3 cup light soy sauce
  • wooden skewers

Instructions
 

  • Cut the chicken breasts into strips and place in a medium sized bowl.
  • In a small saucepan over medium heat, mix together the pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil. Pour the marinade over the chicken and refrigerate for at least 30 minutes.
  • Start your grill and arrange the coals for medium heat. Run the chicken strips onto the skewers lengthwise. Grill the chicken for about 5 minutes per or until the juices run clear. They cook fast so keep an eye on them. Serve.

Notes

Chicken breasts will cost on average 65 Baht/kilo. For 6 servings, this is about 32 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,GRILLED / BBQ / SMOKER