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Classic Deep Fried Catfish
January 5, 2017 Lee
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Classic Deep Fried Catfish

Adapted from an internet recipe.
This is not intended for Pangasius (Shark Catfish), I intend to make this using one Striped Catfish first.
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Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 8 hours
Total Time 8 hours 10 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 Striped Catfish, filleted
  • 1 cup milk, or buttermilk
  • ¼ teaspoon hot sauce
  • ⅓ cup yellow corn meal
  • ⅓ cup corn flour
  • ⅓ cup all purpose flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper
  • ¼ teaspoon garlic powder
  • cooking oil, as needed for deep frying

Instructions
 

  • Fillet the catfish and wash the fillets, place fillets in a baking dish. Whisk together the milk and hot sauce and pour over the fillets. Cover the dish and place in the fridge for 8 hours, turning the fillets once at the 4 hour mark.
  • Mix the flours, corn meal, salt, peppers, and garlic powder in a shallow dish. Remove the fish from the fridge and let sit on the counter for 10 minutes to get them back to room temperature.
  • Heat the oil in a large thick skillet or pot, about 2 inches of oil is good. When the oil is hot, like deep frying type of hot, then it is ready. Remove the fillets from the milk and drain off any of the milk, roll the fillets in the corn meal and flour mixture, and deep dry for 2 minutes on each side or until golden brown, remove and place on a wire rack to drain. Serve.

Notes

I will price this when I buy a fish, but easily a Low cost meal.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Catfish
Thai Grilled Steak
January 5, 2017 Lee
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Thai Grilled Steak

This is a typical marinated steak with a Thai inspired marinade. Normally served sliced and on a salad, but feel free to side the steak with rice, potato, etc. This not how to tell you how to grill your steak, I just give a guideline on what works well for me. I normally go with Australian Rib Eyes that are about 1 inch thick.
Print Recipe
Prep Time 2 hours
Total Time 2 hours
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 2 beef steaks, any cut, do not trim any fat
  • 4 cloves garlic, smashed and minced
  • 1/4 cup onion, finely diced
  • 1-2 Bird's Eye Chilis, minced, remove seeds if you wish
  • 3 tablespoons hoisin sauce
  • 4 tablespoons soy sauce
  • 1 tablespoons fish sauce
  • 1/2 teaspoon fresh lime juice
  • 3 tablespoons brown sugar, heaping

Instructions
 

  • Place the steaks in a zip lock bag. Mix together the remaining ingredients in a small bowl, mix well to ensure the sugar is dissolved. Pour the mix into the bag, squish out the air and mix the marinade to coat the steaks. Seal the bag and place in the fridge to marinate for at least 1 hour or up to 24 hours. Turn the bag over occasionally to make sure the steaks are well coated on both sides. Remove from the fridge about 30 minutes before you intend to grill them to let them get to room temperature.
  • Get your grill ready, either gas or charcoal, totally up to you. Remove the steaks from the bag and retain the marinade. Place the steaks on the grill over direct heat and spoon over some of the marinade. Grill for 1 to 1 1/2 minutes and turn the steaks over, spoon on some more marinade and grill to your desired doneness. Slice and server on a salad or paired with rice or potato or any sides of your choosing.

Notes

I cannot price this until I buy steaks again up in the city, this is a high cost meal though but is good for a once in a while treat.
Variants, use this marinade for chicken, pork, or even shelled shrimp.
Adapted from an internet recipe.
* High Cost $1.51+ per Serving,GRILLED / BBQ / SMOKER
Basic Chicken Fajitas
January 5, 2017 Lee
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Basic Chicken Fajitas

There is about as many ways to prepare fajitas as there is tacos, this is just a guide to start with and you can tailor this to make it your own. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine Tex-Mex
Servings 6 servings

Ingredients
  

  • 1 packet fajita seasoning mix, OR make from a shortcut on this site
  • 1 kilo chicken breasts, cut into large strips
  • 1/2 onion, sliced
  • 1 red bell pepper, sliced into strips
  • 1 green bell pepper, sliced into strips
  • 2 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • tomatoes, chopped, for garnish
  • cilantro, chopped, for garnish
  • cheese, shredded, for garnish
  • limes, cut into wedges, for garnish
  • flour tortillas, as needed

Instructions
 

  • Place the chicken strips, oil, lemon juice, and seasoning mix in a large zip lock bag, squeeze out the air and squish everything to mix and coat the chicken. Place in the fridge for 1 to 24 hours to marinate. Highly recommended to make the seasoning from the shortcut.
  • After the chicken has marinated, drain off any excess liquid and cook in large pan with a splash of olive oil, along with the onion and bell pepper. Cook the chicken until browned and cooked through.
  • Serve with tortillas and top with tomatoes, cilantro, cheese, and a lime wedge on the side if desired.

Notes

Chicken breasts will cost about 59 Baht/kilo. Using that number, for 6 servings, this is about 29 cents per serving.
Shortcut: Fajita Seasoning Mix.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Easy Chicken Fajita Rice Bake
January 5, 2017 Lee
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Easy Chicken Fajita Rice Bake

Sounds really good. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine Tex-Mex
Servings 6 servings

Ingredients
  

  • 1 packet fajita seasoning mix, OR make from a shortcut on this site
  • 1/2 onion, sliced
  • 1 red bell pepper, sliced into strips
  • 1 green bell pepper, sliced into strips
  • 2 tablespoons olive oil
  • 1 cup white rice, uncooked
  • 2 cups chicken stock, fresh or make from powder
  • 750 grams chicken breasts, cut into large strips
  • tomatoes, chopped, for garnish
  • cilantro, chopped, for garnish
  • cheese, shredded, for garnish
  • limes, cut into wedges, for garnish

Instructions
 

  • Preheat your oven to 190 C.
  • In a large bowl, toss together the chicken strips, onion, and bell peppers, then add the oil and seasoning mix and mix until everything is coated. In a casserole dish, add the rice and the chicken stock, then add on top the chicken and veggy mixture. Cover with foil and bake for 50-55 minutes or until the rice is fully cooked.
  • Serve topped with tomatoes, cilantro, cheese, and a lime wedge on the side if desired.

Notes

Chicken breasts will cost about 59 Baht/kilo. Using that number, for 6 servings, this is about 29 cents per serving.
Shortcut: Fajita Seasoning Mix.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CASSEROLES
Fajita Seasoning Mix
January 5, 2017 Lee
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Fajita Seasoning Mix

Adapted from an internet recipe.
This makes one packet of mix.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Cuisine Tex-Mex
Servings 1 packet

Ingredients
  

  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground cumin

Instructions
 

  • Mix everything in a small bowl and use in recipes that call for 1 packet of fajita seasoning mix.

Notes

Used in Recipes Listed on this Site:
Ingredients - Spice Mixes
Cheesy Brat Stew
January 4, 2017 Lee
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Cheesy Brat Stew

This sounds like a great recipe as an alternative to grilling brats (which I love by the way) so I will have to test this one out. The time stated for this was odd at best, so if you make this before me, check the potatoes at 4 hours, but you may need to cook until 6-8 hours, on low.Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams smoked sausage, cut into 1/2 inch slices
  • 4 medium potatoes, cubed
  • 1 1/2 cups fresh long beans, chopped into 1 inch pieces
  • 1/2 onion, chopped
  • 1 red bell pepper, chopped
  • 2 cups Cheddar cheese, shredded
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 2/3 cup chicken stock, fresh or make from powder

Instructions
 

  • Place everything in a slow cooker and mix and cook on Low setting for 4-8 hours or until the potatoes are tender. You may need go to the 7 or 8 hours. You can add the long beans about an hour before the end.

Notes

For pricing, go with about 180 Baht for 5 Brats. For 6 servings, this is about 88 cents per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker
Cheesy Smoked Sausage & Potato Casserole
January 4, 2017 Lee
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Cheesy Smoked Sausage & Potato Casserole

This sounds really good and is wide open to changes to suit your taste. This is basically a base recipe to tailor at will, you could make this many times and have it different each time.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 3 cups potatoes, cooked and cubed, skin on is fine
  • 500 grams smoked sausage links, cut into 1/4 inch slices
  • 4 tablespoons butter
  • 4 tablespoons all purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon paprika
  • 1 cup Cheddar cheese, shredded, divided

Instructions
 

  • Brown the sliced sausage in a pan for about 15 minutes, turning often to slightly brown the pieces.
  • Preheat your oven to 180 C. Place the cooked and cubed potatoes in a baking dish and add the browned sausage and mix together.
  • In a saucepan, mix together the butter, flour, milk, salt, pepper, and 1/2 cup of cheese, stir continuously until smooth. Pours the sauce over the casserole, then sprinkle the remaining cheese on the top and then sprinkle with the paprika. Bake for 35-45 minutes or until the top is golden brown, serve.

Notes

The smoked sausage is about 100 Baht/500 grams. For 4 servings this is about 74 cents per serving. When I go to Makro again I will get more accurate up to date pricing as well.
Variants. Think chopped bell peppers or cooked sliced mushrooms. Garnish with spring onions for a bit of color as well.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CASSEROLES
Basic Grilled Brats
December 31, 2016 Lee
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Basic Grilled Brats

I get a lot of good advice from my friends and this is probably the best way to enjoy brats (Bratwurst or Bierwurst) is to grill them, then simmer in beer, unless you are in Wisconsin then you would simmer them in beer then grill them. I have made brats like this several times and they are very good!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 package brats, 270 grams, pack of 4, Bratwurst or Bierwurst
  • 1 onion, cut into 6 or 8 wedges
  • 1 bell pepper, optional, cut into strips
  • 1 can beer

Instructions
 

  • Light your grill, charcoal (what I use) or gas if you have that. Setup for indirect grilling. Mr. Sausage is the brand of brats I use.
  • Grill the brats with indirect heat, and place a metal baking pan (I use a bread pan) on the grill as well, add the beer and onion to the pan, and bell pepper if using that and let that heat while the brats cook. Close the grill and cook the brats, turn them occasionally, for about 20 minutes. Then take the brats and put them into the pan and let them simmer for about 20-30 minutes with the lid closed. Serve as is with sides of your choice or on buns with spicy mustard.

Notes

I use Mr. Sausage brand bratwurst and bierwurst. One package, 4 sausages, is 270 grams and the cost is 129 Baht. For two servings, this is about $1.89 per serving. High cost but very good for a once in a while meal.
Provided courtesy of good friends, Garland Davis, US Navy Cook (Ret), and Ed Crean.
United States.
#1 Go-To Recipes,* High Cost $1.51+ per Serving,GRILLED / BBQ / SMOKER
Ham & Beans
December 30, 2016 Lee
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Ham & Beans

Sounds good, minimal ingredients, on my to cook list.
Print Recipe
Prep Time 1 day
Cook Time 2 hours
Total Time 1 day 2 hours
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams dry Great Northern beans
  • 250 grams cooked ham, diced
  • 1 small onion
  • 1/4 cup brown sugar, packed
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon dried parsley
  • salt and pepper, to taste

Instructions
 

  • Sort and rinse the beans and place in a container that has a lid. Add water to cover by about 2 inches and refrigerate over night.
  • Drain and rinse the beans and place in a pot, add the rest of the ingredients and cover with about 2 inches of water. Bring to a boil then reduce to a simmer and cook for 1 1/2 to 2 hours or until the beans are soft. Add more water as needed. Serve.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PORK
Homemade Chick-Fil-A Sandwiches
December 30, 2016 Lee
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Homemade Chick-Fil-A Sandwiches

This is a cheater recipe for Chick-Fil-A Sandwiches in the US, I have never had one but unlike deep frying these are baked in your oven. These sound really good and is a must try for me.
Print Recipe
Prep Time 6 hours
Cook Time 30 minutes
Total Time 6 hours 30 minutes
Course Main Dish
Cuisine American
Servings 4 sandwiches

Ingredients
  

  • 2 chicken breasts
  • salt, pepper, and paprika, to taste
  • 1 cup dill pickle juice
  • 1 egg
  • 1/2 cup milk
  • 1 cup all purpose flour
  • 1 tablespoon powdered sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon mustard powder
  • 1/8 teaspoon cayenne pepper, optional
  • olive oil spray, as needed
  • butter, as needed
  • dill pickle, slices, as needed
  • cheese, slices, your choice of type, optional
  • 4 hamburger buns

Instructions
 

  • Cut each chicken breast in half and pound them to 1/2 inch thickness. Sprinkle each piece on both sides with paprika, salt, and pepper to your liking. Place them in a large zip lock bag or plastic bag, like a Tesco shopping bag, and pour the pickle juice over them. Press out the extra air by twisting the bag, then place that in a bowl and place the fridge for 6 hours our anytime up to overnight.
  • Preheat your oven to 230 C and place a wire rack on a baking sheet and set aside. While the oven is heating, stir together the flour, spices, sugar, and baking soda in a bowl and set aside. In another bowl whisk together the egg and milk. Take the chicken out of the fridge, dip each piece in the egg mixture, then coat well with the flour mixture making sure the entire piece is coated with flour.
  • Place the chicken on the wire rack and generously spray each piece with olive oil, coating the flour completely. Turn the pieces over and spray the other side with olive oil. Bake for 12 minutes, then turn the chicken over and bake another 15 minutes or until the chicken is golden brown, crispy, and cooked through. Remove from the oven and top with cheese of your choice and let these rest for 5 minutes.
  • Butter each bun and place on a sheet and bake for 3-4 minutes until toasted. Place 3-4 pickle slices on each bottom bun, top with a piece of chicken and the other toasted bun. Serve.

Notes

For 2 chicken breasts, this is low cost even if using cheese.
Provided by Barefeet in the Kitchen and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES