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Cheesy Chicken Enchiladas with Sour Cream White Sauce
August 18, 2016 Lee
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Cheesy Chicken Enchiladas with Sour Cream White Sauce

I like enchiladas, and these chicken enchiladas sounds great in this white sauce. Keep in mind, unless making the flour tortillas yourself, this is not a cheap meal. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 10 flour tortillas
  • 3 tablespoons all purpose flour
  • 2 cups chicken stock, fresh or from powder
  • 1 cup sour cream, OR make from a shortcut
  • 2 1/2 cups chicken, cooked and shredded
  • 3 cups Monterey Jack cheese, OR Edam cheese, shredded
  • 3 tablespoons butter, melted
  • 6 green chilies, diced

Instructions
 

  • Preheat your oven to 180 C, lightly grease a 9x13 baking dish with butter, set aside.
  • Combine the chicken with 1 cup of cheese. Use the this mixture to fill each of the 10 tortillas, roll each tortilla and place seam side down in the baking dish. Set aside.
  • Melt the butter in a sauce pan over low heat, then stir flour into butter and whisk for 1 minute. Then add stock and whisk together. Cook over medium heat until it’s thick and bubbles up, remove from heat and let cool for a few minutes. Let this cool a bit or the next step will curdle.
  • Once the butter mixture has cooled, add the sour cream (or a substitute) and the diced chilies. Pour this over the enchiladas and add the remaining 2 cups of cheese over the top. Bake in oven for 20-25 minutes, then you may want to broil for 3 minutes to brown the cheese. Serve. Beans on the side would be perfect.

Notes

Figure about 60 Baht for the chicken, if you cook it then you have the stock, win win. The cheese, Edam, would be 180 per 250 grams, go with 1 to 1 1/2 blocks (or if you like cheese, 2 blocks), the tortillas are not cheap, about 250 to 280 Baht per package of 10. This cost per serving for 8 servings is about $2.47. Not a cheap meal, but would be good for a once in a while a meal.
Shortcut: Sour Cream.
Adapted from an internet recipe.
* High Cost $1.51+ per Serving,CHICKEN & TURKEY
Garlic Chicken Primavera
August 18, 2016 Lee
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Garlic Chicken Primavera

This seems like a easy sounding Penne recipe cooked in one skillet.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • 2 tablespoons olive oil
  • 3 cloves garlic, smashed and minced
  • 2 chicken breasts, thinly sliced
  • 2 cups fresh asparagus, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup carrots, sliced
  • 4 cups Penne pasta
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup Parmesan cheese

Instructions
 

  • Cook the Penne pasta in a pot of boiling water until tender but still firm. Drain, set aside.
  • Heat oil in a large pot over high heat. Cook garlic and chicken until no pink is showing. Add asparagus, tomatoes, carrots, salt, and pepper, cooking for about 2 minutes. Add cooked pasta and Parmesan, stirring until cheese is melted and evenly distributed. Serve!

Notes

Two chicken breasts might be 30 baht, the Parmesan will be about 140 baht. This comes out to about $1.25 per serving for 4 servings.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,PASTA
Pork Leg Soup
August 17, 2016 Lee
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Pork Leg Soup

This is a non spicy Thai soup with just 3 ingredients. It is purposely made non spicy.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Thai
Servings 8 servings

Ingredients
  

  • 1 pork leg, see Step 1
  • 1 onion, quartered, OR about 3-4 shallots, also quartered
  • 3-5 handfuls Tamarind leaves, free from our yard

Instructions
 

  • A pork leg is basically a ham hock, these are large but inexpensive. Also called pork side leg. The tape measure is in view to show the size of these, and the tape measure in inches. These are cut through the bone in 4 places when you buy them.
  • Once you get the pork leg home, all you have to do is cut it the rest of the way through and the pork is ready.
  • Heat a large pot of water and add the onion and bring to a boil. Once boiling add the pork. Bring to another boil then reduce to a medium simmer and let the pork cook through, it will be fall off the bone tender when it is cooked, about 40 minutes to an hour. Use a ladle and skim off the foam at the beginning, then the broth will clear up.
  • While the pork is cooking, pull the leaves from the thick stems, small stems remain, it actually goes quickly.
  • Once the pork is tender, add the Tamarind leaves and simmer until they are wilted. Serve with a bowl of rice on the side.

Notes

The pork leg in the first photo is 1 1/2 kilos and cost 120 Baht. For an easy 8 servings, this is 45 cents per serving.
Provided courtesy of my wife, Rrayada Thayer.
Thailand.
* Best Value $1 or Less per Serving,5 Ingredients or Less,: THAI,PORK,SOUPS, STEWS, CHILI
Breakfast Potato Casserole
August 16, 2016 Lee
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Breakfast Potato Casserole

This recipe sounds very good but I had to question some of the ingredients listed in the original recipe, such as "country style" shredded hash browns, and the use of corn flakes. I aim for minimum processed and corn flakes are about as processed as you get, so this recipe is modified from the start. Also asked for in this recipe is condensed cream of chicken soup, 1/2 can only, for starters, use the shortcut to make this, you will get good soup, not chicken flavored water. This does sound good, and is on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1/2 cup butter, this is half a standard block, divided
  • 500 grams hash browns, OR make from a shortcut
  • 1/4 cup spring onion, chopped
  • 1/2 cup sour cream, OR make from a shortcut
  • 1 cup Cheddar cheese, shredded, Sharp preferred
  • 1/2 can condensed cream of chicken soup, OR make from a shortcut
  • 1 cup bread crumbs

Instructions
 

  • Preheat your oven to 180 C. Put 1/4 cup of butter in a 8x8 baking dish (or a 9x13 if that is all you have), and place in the oven while it heats to melt the butter.
  • Meanwhile combine hash browns (if making from the shortcut, follow the steps right up to the point before cooking them), green onion, sour cream, shredded cheese, and soup in a large bowl and mix well. Transfer mixture to the casserole dish after the butter has melted. Bake uncovered for 30 minutes.
  • While this is cooking, melt the other 1/4 cup of butter in a sauce pan and mix in the bread crumbs. At 30 minutes, pour the bread crumb mixture over the casserole and bake for another 15 minutes. Serve with some fried eggs and some sausage on the side, this can be a breakfast, lunch or dinner.

Notes

Most expensive item, even though this is a side, is the cheese at about 90 Baht for 1/2 block. Make the soup yourself and the buttermilk to replace the sour cream. This is about 67 cents per serving for 4 servings. Add some cooked eggs, you have a meal.
Shortcuts: Hash Brown Potatoes, Buttermilk, Condensed Cream of Chicken Soup.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CASSEROLES
One Pot Honey Garlic Chicken
August 16, 2016 Lee
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One Pot Honey Garlic Chicken

This makes a complete meal and is easy, your slow cooker the work. This sounds really good. On my to cook list.
Print Recipe
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 8 chicken thighs, skin on, bone in, fat trimmed off
  • 500 grams potatoes, washed, skin on, cut in large cubes
  • 500 grams carrots, washed, skin on, cut into large pieces
  • 500 grams yard beans, washed, cut into about 2 inch pieces
  • 1/2 cup honey
  • 1/2 cup soy sauce
  • 6 cloves garlic, smashed and minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes, OR 1/8 teaspoon of Cayenne powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper

Instructions
 

  • In a bowl, mix together the honey, soy sauce, garlic, basil, oregano, red pepper flakes, and black powder. Mix well, this is the sauce.
  • Place 4 thighs in your slow cooker, pour one half of the sauce over the chicken. then add the potatoes then the carrots. Place 4 more thighs on top of the carrots, pour the remaining sauce over the chicken. Cover and cook on Low setting for 7-8 hours or High setting for 3-4 hours.
  • 30 minutes before you serve, add the yard beans, cover and cook for another 30 minutes. If you want more crispy chicken, remove chicken at the end of the cooking time and place in your broiler for about 3-4 minutes. Serve, complete meal in your slow cooker.

Notes

Go with chicken quarters for 76 Baht/kilo, you may spend about 140 Baht for 8 quarters, you get larger thighs. cut the quarters yourself, and either freeze the legs for another meal, or give to the Thai family to make their own dish. I will use 90 Baht for the estimate since the legs are not used, just the thighs. For 6 servings, this would be about 45 cents per serving, less for more servings.
The original recipe called for baby red potatoes, I have never seen those where I live, I use the regulation potatoes found in Tesco or the open markets, works just as well.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Potato & Chicken Casserole I
August 16, 2016 Lee
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Potato & Chicken Casserole I

With cheese and bacon, my favorites, this is a must try.
Print Recipe
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 kilo chicken breasts, boneless and skinless, cubed
  • 8 potatoes, washed and skin on, cubed
  • 1/3 cup olive oil
  • 1 1/2 teaspoons salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 2 tablespoons garlic powder
  • 3 tablespoons hot sauce, or to taste
  • 2 cups Cheddar cheese, shredded
  • 1 cup cooked bacon, crumbled
  • 1 cup spring onion, chopped

Instructions
 

  • Preheat your oven to 250 C, lightly grease a baking dish with butter, set aside.
  • In a large bowl mix the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and let marinate for 10 minutes. Using a strainer and another bowl, drain the potatoes and set the sauce aside.
  • Spread the potatoes in the baking dish, the size of the dish was not stated in the original recipe, when I make this I will use a 9x13 dish, and have my large pie dish ready as well. Bake this for 45 minutes and stir the potatoes every 15 minutes.
  • While the potatoes are cooking, fry the bacon, shred the cheese, and chop the spring onion. Using the bacon fat, brown the chicken cubes and add them to the leftover sauce the potatoes were in, coat the chicken in the sauce.
  • When the potatoes are done, drain the sauce from the chicken and spread the chicken over the potatoes, sprinkle all the cheese on top of the chicken, then add the bacon on top of the cheese, and then half of the spring onion over the top. Bake for 3-5 minutes or until the cheese is melted. Remove from the oven, sprinkle on the rest of the spring onion, serve.

Notes

Chicken breasts will cost about 60 Baht/kilo. The bacon will cost about 80 Baht, that should make a cup of crumbled bacon. The cheese will cost about 180 Baht for a 250 gram block of real Cheddar. For 6 servings, this comes out to about $1.57 per serving, for 8 servings, this is about $1.18 per serving. Overall, not a bad price for a casserole with chicken, bacon and cheese.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
KFC Style Cole Slaw
August 16, 2016 Lee
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KFC Style Cole Slaw

This is a cheater recipe to make KFC style Cole Slaw. I have to try this. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Side
Cuisine American
Servings 10 servings

Ingredients
  

  • 8 cups cabbage, shredded
  • 1/4 cup carrot, shredded
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup milk
  • 1/2 cup mayo
  • 1/4 cup buttermilk, OR make from a shortcut
  • 1 1/2 tablespoons white vinegar
  • 2 1/2 tablespoons lemon juice

Instructions
 

  • Combine cabbage and carrots in a large salad bowl. Mix remaining ingredients together in another bowl and combine thoroughly. Pour liquid ingredients over cabbage and carrots and stir. Refrigerate at least two hours before serving (overnight is better). Stir well before serving.

Notes

Shortcut: Buttermilk.
Adapted from an internet recipe.
Sides - Salads
More Garlic Slow Cooker Chicken
August 16, 2016 Lee
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More Garlic Slow Cooker Chicken

This sounds absolutely delicious! On my to try list for sure!
Print Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1-2 kilos fresh chicken, any cut, legs and thighs sound perfect for this
  • 1 large onion, sliced
  • 1 tablespoon olive oil
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 20-40 cloves garlic, peeled but left whole

Instructions
 

  • Place the sliced onion in your slow cooker.
  • In a large bowl, mix the chicken with the rest of the ingredients, use your hands. Place the chicken on top of the onions. Cook on High setting for 4-5 hours or Low setting for 7-8 hours. Serve. The onions and garlic go great over pasta.

Notes

The chicken will run you about 76 Baht per kilo for quarters, separate those yourself, leave the skin on and just trim away any excess fat. Using 1 kilo of chicken, this about 55 cents per serving for 4 servings, more servings, even less. Same cost for 2 kilos and 8 servings. This would be an excellent meal to serve when you have the Thai family visit, serve with corn on the cob or with pasta with the onions and garlic on the pasta.
A good variant would be to use some of the juices from the pot to make a chicken gravy and use that on mashed potatoes.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Fry Sauce II
August 16, 2016 Lee
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Fry Sauce II

Contrary to the name, this is used on sandwiches as well as used for fries. I personally do not like ketchup on fries, I use mayo only. This is a combination of that. I am going to have to make both of these and compare them.
Print Recipe
Course Side
Cuisine South American
Servings 0

Ingredients
  

  • 1/4 cup mayo
  • 2 tablespoons ketchup
  • 1 teaspoon vinegar
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt

Instructions
 

  • Mix well and refrigerate. Use for a dipping sauce on French Fries or even on burgers. Store in the fridge for up to 3 days.

Notes

Adapted from an internet recipe.
5 Ingredients or Less,CONDIMENTS
Fry Sauce I
August 16, 2016 Lee
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Fry Sauce I

Contrary to the name, this is used on sandwiches as well as used for fries. I personally do not like ketchup on fries, I use mayo only. This is a combination of that.
Print Recipe
Course Side
Cuisine South American
Servings 0

Ingredients
  

  • 1 cup ketchup
  • 1/2 cup mayo
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon salt

Instructions
 

  • Mix well and refrigerate. Use for a dipping sauce on French Fries or even on burgers. Store in the fridge for up to 3 days.

Notes

Adapted from an internet recipe.
5 Ingredients or Less,CONDIMENTS