Author Archive
Bean Burritos
This is a Leftover meal using the BBQ Beans & Weenies recipe on this site. You will need bacon and cheese, your choice. I made these on 18 Dec 2016 and they are good, and very filling. The ingredients listed have no set quantities, this is a make with what you have on hand.
Ingredients
- leftover BBQ Beans & Weenies
- bacon, use 2-4 strips per burrito
- cheese, shredded, Cheddar, Edam, Mozzarella all work well in this
- flour tortillas, 8 inch or 12 inch will work well
Instructions
- Heat the beans and weenies in a pot. Fry up some bacon till crispy, figure 2-4 slices per burrito. Shred some cheese. Now you are almost ready to put these together.
- In a hot skillet, no oil, heat a tortilla for a 30 seconds to a minute on each side to warm up.
- Lay tortilla on a plate or flat work surface and add bacon, 2-4 strips.
- Then add a scoop or so of beans and weenies.
- Top with cheese of your choice.
- Roll up and place on a plate and serve.
Notes
Low cost overall. Think leftovers, so use bacon, cheese, chopped bell pepper, lettuce, sour cream, etc.
Main recipe used: BBQ Beans & Weenies.
My own recipe.
Teriyaki Marinade II
This is from a good friend, and is very good, just a doctored up Teriyaki sauce from a bottle. I marinated a bunch of chicken legs in this for about 30 hours, excellent and very well received by the Thai family.
Ingredients
- 2 parts Teriyaki sauce
- 1/2 part soy sauce
- fresh garlic, crushed, amount is up to you
- course ground black pepper, amount is up to you
Instructions
- Mix everything together. Place your meat in a large zip lock bag pour in the sauce and squeeze out all the air and seal the bag, squish everything around to coat all the meat and place in the fridge. How long you marinate is up to you, 1-2 hours minimum, but for great flavor, go up to 24+ hours, then grill.
Notes
Low cost.
Provided courtesy of good friend, David McAllister.
United States.
United States.
Teriyaki Marinade I
This is the basic home made Teriyaki marinade for marinating chicken, beef, or pork before grilling. Sounds very good. Made with everyday products you will have on hand.
Ingredients
- 1 cup soy sauce
- 1 cup water
- 3/4 cup sugar
- 1/4 cup Worcherstershire sauce
- 3 tablespoons vegetable oil
- 3 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon fresh ginger, grated
Instructions
- Combine all ingredients in a medium bowl. Stir gently until sugar is completely dissolved. Use immediately or store in refrigerator, covered for 6-7 days after preparation.
- Marinate beef, pork and lamb for 4-24 hours. Chicken and other poultry for 2-12 hours. Fish, seafood and vegetable and meat substitutes for 1 hour.
Notes
Low cost.
Adapted from an internet recipe.
White Bean & Ham Soup
This, sounds wonderful! You can use canned beans or dry beans that you cook the day before. You can use an immersion blender, a regular, or just a potato masher if like a chunkier soup. On my to cook list for sure! If using dry beans, you need to plan ahead to cook the beans the day before. It may seem odd to slow cook cooked beans but it is the blend the flavors.
Ingredients
- 750 grams dry Great Northern beans, cooked the day before
- 2 teaspoons olive oil
- 1 small onion, diced
- 1 cup carrot, diced
- 2 stalks celery, import, diced
- 2 cloves garlic, smashed and minced
- 1 1/2 cups cooked ham, diced
- 3 cups chicken stock, fresh or from powder
- 1 bay leaf
- salt and pepper, to taste
Instructions
- In a non stick skillet over medium heat with the olive oil, add the onion, carrot, and celery and cook until tender, then add the garlic and diced ham and cook for about 1 minute, the pour this into your slow cooker. Then add 1/2 of the beans, chicken stock, bay leaf, and salt and pepper to taste to the slow cooker. Mix this, cover and cook on Low setting for 4 hours.
- At 4 hours, remove the bay leaf and you can do one of three things, immersion blend, use a mixer to blend, or just use a potato masher to mash the beans in the slow cooker. My vote is potato masher but I will see when I make this. Add the remaining beans, cover, and cook for another 1-2 hours. Serve.
Notes
This is low cost and less than $1 per serving, either using a ham bone, or using thick cut ham slices from Makro (that is what I will be doing).
Provided by Barefeet in the Kitchen and the link to this recipe is here.
United States.
United States.
Creamed Corn (Slow Cooker)
When I think of creamed corn from a can, I think mush, I liked it but it is mush. Every recipe I have seen on the internet is corn in a cream sauce, and this recipe was highly recommended by the reviews alone, so I am going to list it here.
Equipment
- Slow Cooker
Ingredients
- 4 cups frozen corn, or canned corn, drained
- 250 grams Cream cheese, softened, cut into 1 inch cubes, (8 oz)
- ⅓ cup heavy cream
- ¼ cup butter, cut into cubes
- 2 tablespoons sugar
- ½ teaspoon black pepper
- pinch salt, to taste
Instructions
- Put all the ingredients in your slow cooker and stir, cover and set to Low setting for 4 hours. Stir occasionally to ensure the Cream cheese is fully melted and combined into the sauce. This will keep well on the Low setting or warm setting for about an hour. Serve as a side.
White Chicken Chili I
There is as many ways to cook white chicken chili as there is stars in the evening sky. This recipe is very tasty and is a slow cooker recipe for the most part. The beans listed are for beans that you have prepared from dry beans, not only is this a money saver, some places do not have canned beans available. Plan your timing appropriately. I made this on 19 Dec 2016 and it is very good, recipe modified slightly. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 3 chicken breasts, boneless and skinless
- 1 medium onion, chopped into 1/2 inch pieces
- 3 cloves garlic, smashed and minced
- 500 grams dry Great Northern beans, cook in the morning, very easy
- 2 cups chicken stock, fresh or from powder
- 2-3 green chilies, chopped
- salt and pepper, to taste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 cup sour cream
- 1/2 cup heavy cream, OR make from a shortcut
Instructions
- Rinse and sort the dry beans, place in a pot and cover with about 3 inches of water, and a couple of good shakes of crack black pepper. Bring to a boil then reduce to a simmer. Stir the beans every 15 minutes or so and add more water as needed. Cook the beans for 2-4 hours until soft. Remove from heat and drain.
- Place the chicken in the slow cooker, put everything else in the slow cooker including the beans, except the sour cream and heavy cream. Cover and cook on Low setting for 5-7 hours. Chicken should be fall apart tender at 5 hours, if using frozen chicken breasts, then go the full 7 hours, or on High setting for 3-4 hours.
- Remove the chicken to a plate using some slotted spoons, shred with a couple of forks and return the chicken back to the slow cooker.
- Mix together the heavy cream and sour cream in a small bowl until smooth and stir this into the slow cooker. Cover and continue cooking on Low setting for 30 minutes. Serve.
Notes
Chicken breasts will cost about 30 Baht/500 grams. For 6-8 servings, this well under $1 per serving.
Shortcut: Heavy Cream.
Provided by Barefeet in the Kitchen and the link to this recipe is here.
United States.
United States.
Stuffed Bell Pepper Soup
I love stuffed bell peppers so this soup sounds very delicious, on my to cook list. I will base this on preparing the black beans from dry beans so I will just state cooked beans so you will have to do some planning to make this if you cannot find canned black beans. There is also one shortcut that you can make to save money as well. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams ground beef
- 1 large onion, diced
- 4 large bell peppers, colors are up to you, cut into cubes
- 1 1/2 cups cooked black beans, or 1 can drained and rinsed
- 4 cups beef stock, fresh or from powder
- 2 cups tomato sauce, OR make from a shortcut
- 2 tablespoons Worcherstershire sauce
- 1 tablespoon Italian seasoning
- salt and pepper, to taste
- red pepper flakes, to taste
- hot cooked rice, to serve
Instructions
- Heat a non stick skillet to medium heat and add the onion, when the onion is softened, add the beef and just brown it, season with salt and pepper as you desire. When the beef is just browned, drain the fat and pour into your slow cooker. Add the rest of the ingredients except for the rice. Cover and cook on Low setting for 8 hours or until the pepper pieces are tender, or on High setting for 3-4 hours.
- To serve, place a scoop of hot rice in a bowl, ladle soup over the rice and mix.
Notes
The ground beef would run about 100 Baht/500 grams, grind yourself to save money. For 8 servings, this is about 37 cents per serving.
Shortcut: Tomato Sauce.
Provided by Barefeet in the Kitchen and the link to this recipe is here.
United States.
United States.
Cheesy Chicken Pasta Skillet
This is a variant of the Cheesy Smoked Sausage Pasta Skillet, but I thought this warranted a separate recipe due to not being a one skillet dish, this one takes a little time. Lot of things to change in this to suit your taste. I made this on 8 Dec 2016, and it is delicious, I took the step by step photos and my comments below.
Ingredients
For the Chicken and Stock
- 3 chicken quarters, seperate the legs from the thighs
- 1 onion, cut in half, no need to peel
- 1-2 tablespoons peppercorns
To Prepare
- splash olive oil
- 3 cloves garlic, smashed and minced
- 1 medium onion, diced
- 500 grams dry spiral pasta, any bite size pasta will work
- 1 can whole peeled tomatoes, chopped, with the juice as well
- 3 cups chicken stock, you just made that
- salt and black pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 2 cups Mozzarella Cheese, shredded
Instructions
For the Chicken and Stock
- Place the chicken in a large pot and fill 3/4 of the way full with water, add the onion and peppercorns, feel free to add any additional veggys you like such as carrots or celery. Place on high heat and bring to a boil and reduce to almost a simmer. Cook for about 20-30 minutes or until the meat is tender. You do not want the meat to fall off the bone.
- Remove the chicken from the pot to drain and cool for about 20 minutes so you can handle it. Turn off the heat to the pot and cover.
- Once the pieces have cooled a bit and you can handle them, use your fingers to pull the meat off the bones, do not use forks, use your hands as you can feel if there is any gristle attached to the meat, this is the reason you do not want the meat to fall off the bones, then the gristle is attached to the meat. By cooking until tender, the meat will easily pull off the bones and the gristle bits remain attached to the bone. Turn the heat back on to a simmer on the pot with the stock in it put the bones back in and continue to simmer this until needed. This photo shows the meat from 3 thighs and 3 legs. Feel to chop or pull apart to smaller pieces if you desire.
To Prepare
- Melt butter in skillet and cook the onion and garlic until tender and starting to brown, then add in the chicken meat.
- Add, salt, pepper, oregano, basil, parsley, chopped tomatoes and juice, 3 cups of the stock you just made, and the pasta and stir together. Bring to a boil then reduce to a simmer, and let cook uncovered, or until pasta is tender and just some of the liquid remains, about 20-30 minutes. Turn off the heat and cover.
- Juice and stock is absorbed, the pasta is perfect.
- Mix in the cheese and cover for about 5 minutes to melt the cheese.
- Serve.
Notes
My wife bought 5 quarters for 110 Baht, I used 3, so I will say 75 Baht for the chicken. The cheese is about 140 Baht for a 200 gram block, shred the whole block for 2 cups of cheese. For 6 servings, this is about $1.05 per serving.
Variants: Add fresh sliced mushrooms. Use fresh tomatoes but you will need tomato juice (just a bit) as well. Variants add cost however, but can change up the dish from one time you prepare it to the next. Add taco seasoning and use Cheddar cheese and you have a taco pasta dish.
Inspired by good friend, Lynn Batterman.
United States.
United States.
Shrimp Scampi
I like shrimp, and I love shrimp in butter, this sounds like a winner. Serve with a salad or over pasta for a complete meal. On my to try list with some large prawn. I will update this when I make it regarding servings and quantity of shrimp used. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- fresh shrimp, peeled, deveined, and tails removed
- lemons, sliced
- 1/2 cup butter, frozen, this is 1/2 of a standard block of 227 grams
- 1 packet dry Italian salad dressing mix, OR make from a shorcut
Instructions
- Preheat your oven to 180 C.
- In a saucepan, melt the butter on low heat. Line a cookie sheet with foil and place slices of onion in a single layer, place the shrimp in a single layer on top of the lemon slices. When the butter has melted, pour that over the shrimp then sprinkle the dry Italian season mix over the shrimp. Bake for 15 minutes. Serve over pasta or with a green salad.
Notes
I cannot give a price for this yet until I make it and see how many shrimp I am using. For now I will say fair priced but will update after I prepare this.
Shortcut: Dry Italian Salad Dressing Mix.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Whitefish Scampi
Sounds good and easy with only 5 ingredients. The cooking time listed for this seems long but is spot on, as I made this on 13 Sep 2017, outstanding, another big hit with the family.
Ingredients
- 4 fillets whitefish, Pangasius, Barramundi, or Tilapia, fillets cut in half as well
- 3/4 cup butter, this is 3/4 of a standard block
- 1 1/2 teaspoons lemon juice, or lime juice
- 8 cloves garlic, smashed and minced
- 1 tablespoon dried parsley
- salt and lemon pepper, as desired
Instructions
- Preheat your oven to 180 C (350 F), lightly grease a 9x13 baking dish with butter.
- In a saucepan, add the butter and the minced garlic and put on low heat to melt the butter and soften the garlic a bit.
- Arrange the fillet pieces in the baking dish in a single layer, season with a pinch of salt and lemon pepper as desired.
- Mix the lemon or lime juice into the butter and pour the butter and garlic over the fish evenly. Sprinkle the fish with the parsley and bake for 40 minutes, turning the fish over every 10 minutes, or until the fish flakes easily with a fork.
- Serve. (This was my plate, the fish shown is 3 half pieces of fillets, the last 10 minutes cook time, the pieces come apart into two pieces.)
Notes
Pangasius runs about 120 Baht/kilo, this is about 4 fillets. To use Barramundi, you would need 2 fish and fillet yourself, 2 fish would cost about 135 Baht. For 4 servings using Pangasius, this is about 88 cents per serving.
Adapted from an internet recipe.
