Author Archive
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Bacon Wrapped Pulled Pork Pineapple
Just as the name states, this is a pineapple, filled with pulled pork and BBQ sauce, wrapped in bacon, and grilled. No quantities are given except you do need one whole pineapple to start with. You can make this with shredded chicken and BBQ sauce as well. I list this in the Leftover section as well since there is no need to make pulled pork just for this, a pineapple is not that big, but also consider friends and family, you may want to start with 2 pineapples. Photo courtesy of Ed Crean. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 pineapple
- BBQ pulled pork, OR BBQ pulled chicken, cooked, so plan ahead
- BBQ sauce, OR make from a shortcut
- bacon, as needed to wrap the pineapple
Instructions
- Light your grill, think charcoal and get an even bed of coals going. Move the coals or lift the grate to prevent burning the bacon, no need to cook the bacon like in a frying pan.
- Cut the top off the pineapple, peel then slice in half lengthwise. Remove the core. With the pineapple sides lying on their sides, fill one piece, heaping with either pulled pork and BBQ sauce or pulled chicken and BBQ sauce, place the other pineapple piece on top and secure the two together with skewers or kitchen twine, then wrap with bacon, amount is up to you.
- Place this on your heated grill and cover, turn the pineapple occasionally to cook all the bacon but do not burn it. When the bacon is done, set the pineapple on a platter and slice and let people dig in. Serve with your favorite BBQ sides such as corn on the cob, potato salad, etc.
Notes
No pricing for this but I will list this is low cost since you would likely use leftovers to make this.
Shortcuts: BBQ Sauce, Pulled Pork, Pulled Chicken.
Recipe inspired courtesy of good friend, Walt Chesman.
United States. Photo courtesy of Ed Crean.
United States.
United States. Photo courtesy of Ed Crean.
United States.
Rye Sourdough Starter
Provide from a good friend in Phuket. This makes a pure rye sourdough starter, no yeast involved, this will start with the yeast in the flour and natural airborne yeast. You can make this in any quantity but the ratio is 1:1 for flour and water, even when feeding.
Ingredients
- ½ cup rye flour, to start with, you will need more
- ½ cup water, to start with, you will need more
Instructions
- Day 1, using a sterile glass or ceramic bowl, mix the flour and water and put a loose lid on top, like a plate. Leave this sit on the counter in the kitchen. Remember, do not use a metal bowl or lid, and only stir with a wooden spoon.
- Day 2, mix in another ½ cup of rye flour and ½ cup of water, put the loose lid back on and leave on the counter.
- Day 3, mix in another ½ cup of rye flour and ½ cup of water, put the loose lid back on and leave on the counter. Photo shows the bubbles already forming. Photo provided courtesy of good friend, Daniela Dalaa Payerl.
- Day 4, the starter should have bubbles forming and have a pleasant sour smell to it, at this point it is ready to use in a recipe, then feed and store in the fridge or you can feed it again with a lower amount but same 1:1 ratio (¼ cup of each water and flour) and then store the dough pet in the fridge. (Name 'dough pet' is from the author of this recipe.)
Notes
Dough Pet, I love the name, and that is essentially what a sourdough starter is.
Slow Cooker Chicken Parmesan
Sounds really good and is a dump and forget recipe with easy available ingredients. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 kilo chicken breast fillets
- 200 grams Mozzarella Cheese, sliced
For the Sauce
- 1 can whole peeled tomatoes, chopped, with juice
- 1 can tomato paste, this is the really small can
- 2 cloves garlic, smashed and minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon brown sugar
Instructions
- Spray your slow cooker with cooking spray (shortcut listed below) or grease lightly with butter. Mix all of the Sauce ingredients in the slow cooker, then add the chicken and toss that a little to get the chicken coated. Cover and cook on Low setting for 4-6 hours or High setting for 3-5 hours.
- When the chicken is cooked through and tender, place the cheese slices on the top and cook for another 15 minutes, covered. Serve on top of pasta.
Notes
Chicken breast fillets run about 77 Baht/kilo. The cheese will run 142 Baht for a 200 gram block. For 6 servings this is about $1.08 per serving.
Shortcut: Cooking Spray.
Adapted from an internet recipe.
Cheesy Meatball Skillet
Sounds wonderful in deed! There is also two cost saving shortcuts you can make as well for this dish. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
For the Sauce
- 2-3 cups marinara sauce, OR make from a shortcut
- 1 cup Mozzarella Cheese, shredded
- 1 tablespoon fresh basil, chopped
For the Meatballs
- 500 grams ground beef
- 3 cloves garlic, smashed and minced
- 1 egg, lightly beaten
- 1 tablespoon Worcherstershire sauce
- 1/2 cup Italian bread crumbs, OR make from a shortcut
- 1/2 cup Parmesan cheese, grated
- salt and black pepper, to taste
- olive oil, as needed
Instructions
- Add all of the meatball ingredients to a large bowl and mix by hand to combine. Scoop out about a golf ball size of meat and roll in your hands to make a ball. You should get about 14-16 meatballs, depending on the size you are making.
- Using a large pan, cast iron would be ideal for this, on medium heat, heat a splash of olive oil and brown the meatballs until evenly browned, about 8 minutes or so, you will have to do this in batches as well. As the meatballs are browned, transfer them to a plate with some paper towels to drain them. When all the meatballs are browned, drain any oil from the pan.
- Reduce the heat to a low simmer and pour in the marinara sauce, and add the meatballs back one at a time and coat them in the sauce. Simmer the meatballs in the sauce for 5-10 minutes, gently moving them around every few minutes. You can test a meatball with a thermometer for doneness or sacrifice 1 by cutting it in half. When the meatballs are done, sprinkle on the Mozzarella cheese and cover until the cheese is melted, sprinkle on the basil.
- Serve on a bun for a meatball sandwich or over pasta.
Notes
Ground beef will run about 100 Baht/500 grams. Mozzarella cheese will cost about 70 Baht for the 1 cup shredded (about 100 grams from a block). For 4 servings, this is about $1.25 per serving.
Shortcuts: Marinara Sauce, Italian Breadcrumbs.
Adapted from an internet recipe.
Lasagna Pot Pie
This sounds absolutely wonderful. A must try for me. Lot of shortcuts to use in this recipe as well for cost savings. Since this dish does have cheese in it, it is not low cost. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 500 grams gound beef
- 1/2 teaspoon garlic salt
- 1/2 teaspoon Italian seasoning
- 2 cups Mozzarella Cheese, shredded, divided
- 2/3 cup marinara sauce, OR make from a shortcut
- 1/2 cup Ricotta cheese, OR make from a shortcut
- 3 tablespoons Parmesan cheese, grated
- 1/2 cup Bisquick Mix
- 1 cup milk
- 2 eggs
Instructions
- Heat your oven to 180 C. Lightly grease a 9 inch pie dish.
- In a large non stick pan, brown the ground beef and drain, then stir in the garlic salt, Italian seasoning, marinara sauce and 1/2 cup of the Mozzarella cheese. Spread the Ricotta cheese in the bottom of the pie dish, then sprinkle on the Parmesan cheese, next pour the meat mixture over the cheese.
- In a separate bowl, mix together the Bisquick mix, milk, and eggs, pour this over the meat mixture. Bake for 30-35 minutes or until a knife inserted in the center comes out clean, then top with the remaining Mozzarella cheese and bake for another 5 minutes to melt and brown the cheese. Remove from oven and cool for 5 minutes before slicing, serve.
Notes
The ground beef will run about 100 Baht/500 grams. The Mozzarella cheese will cost 142 Baht for one block of 200 grams, shredded that is about 2 cups. Ricotta and Parmesan is low quantities needed so no prices listed. Going with the prices listed, for 6 servings, this is about $1.18 per serving.
Shortcuts: Marinara (Pasta) Sauce, Cottage Cheese, Bisquick Mix.
Adapted from an internet recipe.
Cheesy Italian Chicken Pot Pie
This sounds really good, but because of the cheese used, this is not a low cost meal. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 1/2 cups chicken, breast or thighs, or both, cooked and chopped, or even turkey
- 2 cups Mozzarella Cheese, shredded, this is one 200 gram block, divided
- 1/3 cup Parmesan cheese, grated
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1 cup tomato sauce, OR make from a shortcut
- 1/2 cup Bisquick Mix, OR make from a shortcut
- 1 cup milk
- 1/4 teaspoon pepper
- 2 eggs
Instructions
- Preheat your oven to 205 C and either butter a pie dish (glass would be best) or use a cooking spray or shortcut for that.
- Mix the chicken, 1/2 cup of the Mozzarella cheese, the Parmesan cheese, salt, oregano, basil, garlic powder, and tomato sauce, then spoon into the prepared pie dish and smooth that into an even layer.
- In a separate bowl, stir Bisquick, milk, pepper, and eggs until well blended. Pour over chicken mixture. Bake uncovered for 35 minutes. Sprinkle with remaining mozzarella cheese then bake for 5 more minutes. Allow to rest for 10 minutes before slicing. Serve.
Notes
Chicken will cost about 60 Baht/kilo, for 1 1/2 cups, use about 3 chicken breasts or a combination of breasts and thighs, or leftover chicken or turkey which would be ideal and lower cost. The Mozzarella cheese will cost 142 Baht for one block of 200 grams, shredded that is about 2 cups. For the Parmesan cheese, this will cost about 100 Baht. For 6 servings, this is about $1.48.
Shortcuts: Tomato Sauce, Bisquick Mix, Non Stick Cooking Spray.
Adapted from an internet recipe.
Easy Chicken Pot Pie
Since I was a little kid, pot pies were regular items at dinner time, they were cheap, mass produced, and available in every store. So to get away from the mass produce pot pies, I have several pot pies listed, one is even cooked in a slow cooker. This is another variant of a baked pot pie, with no pie crust needed. This one states chicken but turkey would be really good too, think leftovers for the meat. I look forward to testing this out for sure. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 2 cups chicken, breast or thighs, cooked and chopped, or even turkey
- 1 tablespoon butter
- 1 onion, diced
- 1 cup frozen peas and carrots
- 1 can condensed cream of chicken soup, OR make from a shortcut
- 1/2 cup chicken stock, fresh or from powder
- 1/2 teaspoon Lawry's Seasoned Salt, OR make from a shortcut
- 1/4 teaspoon black pepper
- 1 1/2 cups Bisquick Mix, OR make from a shortcut
- 1 cup milk
- 1/4 cup butter, melted, this is 1/4 of a standard block
Instructions
- Preheat your oven to 180 C and get out a 9 in pie dish, glass would be perfect, and lightly butter that.
- Heat a non stick pan with the 1 tablespoon of butter and cook the onion for 5 minutes over medium heat, then add in frozen peas and carrots, chicken, soup, chicken broth, Lawry's seasoned salt, and the black pepper. Mix well then pour into your prepared pie pan. Stir together the Bisquick mix and milk and pour over the casserole. Drizzle the melted butter over the top and bake for 30-35 minutes. Serve.
Notes
If you use leftover chicken or turkey, and make the shortcuts, this is truly a low cost dish to prepare. Using chicken breasts bought specifically for this go with 3-4 breasts or go with thighs, or a little of each for both dark and white meat in the pie. One kilo of breasts is about 60 Baht, I will use that figure. Everything else is minimal or on hand. For 6 servings, this is about 30 cents per serving.
Shortcuts: Condensed Cream of Chicken Soup, Lawry's Seasoned Salt, Bisquick Mix.
Adapted from an internet recipe.
Chicken Monterey
Not sure how this got its name but it does sound very good. On my to cook list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 4 chicken breasts, boneless and skinless, pounded just a bit flat to even them out
- 8 slices bacon, chopped and fried crsipy, retain the fat
- 1 teaspoon Lawry's Seasoned Salt, OR make from a shortcut on this site
- 1 cup BBQ sauce, feel free to use more as you like, OR make from a shortcut on this site
- cheese, shredded, amount is up to you as well as taste, Cheedar would be great, I would start with 1 cup and go from there
- spring onions, chopped, white and green parts
Instructions
- Pre heat your oven to 180 C and get out a 9x13 baking dish.
- Heat a non stick pan with about 2 tablespoons of bacon fat, sprinkle the chicken with the seasoning salt and brown the breasts for about 4-5 minutes on each side.
- Place chicken in a your baking dish, top with the BBQ sauce, cheese, then bacon, cover with foil and bake for 15 minutes. Remove foil and bake for another 10 minutes, removed from the oven, top with the chopped spring onions and serve. Good sides would be mac & cheese and buttered long beans.
Notes
Chicken breasts will run about 60 Baht/kilo, for 4 breast I will just use 60 Baht. The cheese, if you use 1/2 block, shredded this is about 90 Baht. For 4 servings, this is about $1.10 per serving.
Shortcuts: BBQ Sauce, Lawry's Seasoned Salt.
Adapted from an internet recipe.
Slow Cooker Orange Chicken II
This sounds really good, and very few ingredients needed. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 750 grams chicken breasts, boneless and skinless, cut into 1 inch pieces
- 1/2 cup BBQ sauce, OR make from a shortcut on this site
- 1/2 cup orange marmalade
- 1 1/2 tablespoons soy sauce
- 1 teaspoon Sriracha Chili Garlic sauce
Instructions
- Add everything to your slow cooker and mix to coat the chicken, turn on to Low setting for 4 hours. Serve with rice or pasta and a vegetable on the side for a nice and filling meal.
Notes
Chicken breasts will run about 60 Baht/kilo, using that figure (and everything else is minimal), for 6 servings, this is about 30 cents per serving.
Shortcut: BBQ Sauce.
Adapted from an internet recipe.
Sourdough Pancakes
I made these when I was growing up, not the same recipe, but the sourdough pancakes. I look forward to making these! When I make these I will provide accurate servings.
Ingredients
- 2 cups sourdough starter, room temperature, read Step 1, Shortcut
- 2 tablespoons sugar
- 1 egg, you can use 2 for additional protein
- 4 tablespoons olive oil
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon luke warm water
Instructions
- Remove the starter from the fridge and let it sit on the counter overnight to ensure an even room temp. Remember, after you take out the 2 cups of starter, feed the starter with 2 cups of water and 2 cups of flour, and a pinch of sugar, mix and let sit on the counter for a few hours, then return to the fridge.
- In a large bowl, mix together the starter, sugar, egg, olive oil, and salt. Set aside.
- In a small bowl, mix the 1 tablespoon of water and the 1 teaspoon of baking soda, set aside until ready to make your pancakes.
- Now when you have a griddle or heavy pan heating up, gently fold in the baking soda mixture into the sourdough mixture, do not beat it, just fold it in. Pour the batter, a soup ladle or measuring cup works great, about ¼ to ½ cup of batter at a time. When bubbles appear on the top and the bottom is golden brown, flip, this only takes 1-2 minutes per side.
- Serve with your favorite topping, such as butter, syrup, jam, etc.
Notes
Shortcut: Sourdough Starter.
