Author Archive
Penne Chicken Alfredo
July 23, 2016 Lee
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Penne Chicken Alfredo

Sounds delicious! On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
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Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams Penne pasta, cooked per instructions, or any small pasta
  • 3 1/2 tablespoons butter
  • 4 chicken breasts, boneless and skinless
  • 2 cloves garlic, smashed and chopped
  • 3/4 cup dry white wine, OR use chicken stock
  • 1/2 cup milk
  • 3 tablespoons heavy cream, OR make from a shortcut
  • 3/4 cup Parmesan cheese, grated
  • salt and pepper, to taste
  • chicken stock, additional for thinning if required
  • Parmesan cheese, extra for topping
  • fresh parsley, for garnish

Instructions
 

  • Cook pasta according to package directions. Drain and set aside.
  • Salt and pepper both sides of the chicken breasts. Heat half of the butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips, and set aside. Let the chicken rest to reabsorb liquids.
  • Add the remaining butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in wine (or broth), then let it bubble up and reduce for 1 1/2 to 2 minutes. Add milk, cream, and extra salt and pepper as desired, whisking constantly until it's all combined. Allow liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
  • When the sauce looks good, remove it from the heat. Add Parmesan to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken and continue tossing until it’s all combined. Again, if it gets too thick, splash in a little broth (you may return the pan to low heat if it needs it.)
  • Taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately!

Notes

Chicken breasts run anywhere from 60 to 75 Baht/kilo. 4 breasts should be less than that. The cheese would be about 150 to 180 Baht for 3/4 cup. This comes to about $1.25 per serving for 6 servings, less for 8 servings. Over all, not a bad cost.
Shortcut: Heavy Cream.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* Fair Value $1.01 to $1.50 per Serving,PASTA
Sloppy Joe Grilled Cheese
July 23, 2016 Lee
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Sloppy Joe Grilled Cheese

Or Grilled Cheese Sloppy Joe. I normally have a thick slice of onion with my Sloppy Joe sandwich, some people use a slice of cheese. But cooking like a Grilled Cheese, this is interesting. This recipe, more of a guide than a recipe, is for one sandwich. Think leftovers.
Print Recipe
Prep Time 1 minute
Cook Time 5 minutes
Total Time 6 minutes
Course Lunch, Main Dish
Cuisine American
Servings 1 sandwich

Ingredients
  

  • 1/2 cup Sloppy Joe mix, leftovers are perfect for this, cold
  • Cheddar cheese, real cheese, sliced thin, as needed
  • 2 slices bread
  • butter

Instructions
 

  • Spread butter on one side of each piece of bread. Place one piece of bread, butter side down in your heated frying pan.
  • Place on slices of real cheese on the piece of bread. Top with leftover Sloppy Joe mix (cold works best, so that you can spread it evenly without it sliding out). Top with remaining slices of cheese and piece of bread, butter side up.
  • Cook until the first side is golden brown. Flip sandwich and cook until the second side is equally golden brown. Enjoy.

Notes

Actually, not that really an inexpensive meal, real cheese is the costly part, as the Sloppy Joe mix was already prepared. This would be about 75 cents to $1 per sandwich.
Provided courtesy of good friend, Mike Early.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,BURGERS & SANDWICHES,LEFTOVERS
Creamy Chicken Spaghetti Casserole
July 23, 2016 Lee
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Creamy Chicken Spaghetti Casserole

This sounds like a wonderful meal, but does take some time, this recipe will take you through cooking a whole chicken, making the sauce, and baking.
Print Recipe
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

For the Shredded Chicken and Broth

  • 1 whole chicken, remove the head and feet and remove the giblets
  • 1 onion, leave skin on and just cut in half
  • 7 cloves garlic, just smash and leave skins on
  • 1-2 sprigs fresh rosemary

For the Sauce

  • 110 grams butter
  • 1/2 onion, diced
  • 3 cloves garlic, smashed and minced
  • 400 grams fresh button mushrooms, sliced
  • 1/4 cup dry white wine, OR use chicken broth you just made
  • salt and pepper, to taste
  • 1/4 cup all purpose flour
  • 2 cups chicken broth, this is from the chicken you just cooked
  • 1 1/2 cups milk
  • 1/4 cup dry white wine, OR use chicken broth you just made
  • 1 cup Parmesan cheese, grated, plus additional for the topping
  • 1 cup pitted black olives, sliced
  • 500 grams spaghetti, broken in half

Instructions
 

For the Shredded Chicken and Broth

  • In a big pot, place a chicken that had been cleaned. Add the halved onion (no need to remove the skin) as well as about 7 cloves of smashed garlic (also no need to remove the skin) and a sprig or two of rosemary. Simmer this for about 40 minutes.
  • At the end of 40 minutes, you should have an aromatic broth and a chicken that is completely cooked through. Discard the onion, garlic and rosemary and place the chicken in a bowl to cool. Once the chicken has cooled, remove the skin and bones and shred the meat. Set this aside. (For juicier chicken, let the chicken cool while in the pot, then remove it to debone.)

For the Sauce

  • In a large skillet, add some butter and olive oil. Saute the onions until they became soft and slightly translucent. Add the minced garlic, stir for about 30 seconds then add the mushrooms. Once the mushrooms have softened a little, add the white wine (or stock) and continue cooking the mushrooms until almost all the water has evaporated. Set this aside.
  • Bring the broth back to boil and cook the broken spaghetti for 10 minutes (3 minutes less than the time stated on the pack). Once cooked, drain the spaghetti (reserve the stock) and set it aside.
  • Now for the fun part. In a large skillet, add the butter. Once the butter has melted, add the flour. With a hand whisk, whisk the flour to allow the flour to cook through. Then add the stock, then the milk, whisking all the while. Then add the wine (or stock), and salt and pepper to taste.
  • Leave the sauce to cook and thicken. Turn off the heat and add the cheese. Stir continuously until all the cheese has melted. Then add the mushrooms and chicken to the sauce and mix. Then add the spaghetti. Mix well.
  • Transfer the spaghetti and sauce to a 9Ă—13-inch casserole dish. Sprinkle additional Parmesan cheese on top. Bake at 180°C for about 30 minutes, or until the top has turned a delicious shade of golden brown.
  • Scatter some chopped parsley on the spaghetti casserole if desired. Serve it with a salad or warm crusty chunks of garlic bread. Or just enjoy a as it is.

Notes

A whole chicken costs between 200 and 250 Baht depending on where you get it from. The 1 cup of Parmesan will run about 200 Baht. Using the high end of the chicken at 250 Baht, this comes out to about $1.65 per serving for 8 servings. Not an overly expensive meal.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* High Cost $1.51+ per Serving,CASSEROLES
The Lady’s Cheesy Mac
July 23, 2016 Lee
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The Lady's Cheesy Mac

Cheesy Mac, always a favorite with me.
Print Recipe
Course Lunch, Main Dish, Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams elbow macaroni, cooked and drained
  • 2 cups Cheddar cheese, shredded
  • 3 eggs, slightly beaten
  • 1/2 cup sour cream, OR 1/2 cup plain yogurt
  • 4 tablespoons butter, softened
  • 1/2 teaspoon salt
  • 1 cup milk

Instructions
 

  • Preheat your oven to 180 C. Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar, and stir to mix it in, then set this aside.
  • In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a baking dish, top with additional cheese if desired, and bake for 30 to 45 minutes or until golden brown on top. Let rest for 5 minutes, serve.

Notes

The Cheddar cheese will be the most costly item here, at 180 Baht for 1 block, that should provide the 2 cups of shredded needed. This comes out to about $1.35 per serving for 4 servings. If served as a side, that would give you more servings.
Variants, and these will cost per serving is diced ham or cooked diced chicken.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* Fair Value $1.01 to $1.50 per Serving,Pasta - Mac & Cheese
One-Pot Creamy Barbecued Pulled Chicken Penne With Cherry Tomatoes
July 23, 2016 Lee
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One-Pot Creamy Barbecued Pulled Chicken Penne With Cherry Tomatoes

Sounds like a great pasta dish. This recipe assumes you have already made the Smoky Barbecued Pulled Chicken, recipe link is in the steps.
Print Recipe
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 2 cups BBQ pulled chicken
  • 1/2 onion, diced
  • 3 cloves garlic, smashed and minced
  • 1/2 red bell pepper, diced
  • 12 cherry tomatoes, halved
  • 250 grams dry Penne pasta, OR any bite sized shaped pasta
  • 1 1/2 cups chicken stock, fresh or from powder
  • 3/4 cup cream, OR milk
  • salt and pepper, to taste
  • Parmesan cheese, for garnish
  • fresh parsley, chopped, for garnish
  • chili flakes, for garnish

Instructions
 

  • In a skillet, saute diced onion for a few minutes until the onion turns soft and translucent. Add minced garlic and diced red pepper and stir to mix.
  • Add the chicken. Recipe is here http://thailand1dollarmeals.com/recipe/smoky-barbecued-pulled-chicken/
  • Once mixed, add the chicken stock and cream. Bring this to a boil and add the pasta. Give the pasta a stir. Cover the skillet and simmer for 10-15 minutes, or until the pasta is tender. Remember to give the pasta a stir occasionally. If the water level is too low, add a little more chicken stock. The starch in the pasta will thicken the sauce as it cooks.
  • Once the pasta is tender, the dish is ready. Season with salt and black pepper as desired. Serve the pasta, topped with cherry tomatoes, Italian parsley, chili flakes if desired, and Parmesan.

Notes

Well under $1 per serving since the chicken was cooked in another recipe.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* Best Value $1 or Less per Serving,PASTA
Smoky Barbecued Pulled Chicken
July 23, 2016 Lee
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Smoky Barbecued Pulled Chicken

This is a useful recipe that can be served as is or used as a base in other recipes. This is quick and simple. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless and skinless, OR legs and thighs skin off bone in
  • 3 tablespoons garlic powder
  • 3 tablespoons onion powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon mustard powder
  • 1 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 1 teaspoon course ground black pepper
  • 1/3 cup BBQ sauce, OR make from a shortcut on this site

Instructions
 

  • Combine all the ingredients except the chicken and the barbecue sauce to make a dry rub. Coat the chicken with the dry rub. Place the chicken in the bowl of a slow cooker, pour the barbecue sauce over the chicken and cover with a piece of baking paper. Put the lid on and cook on Low setting for 3 to 4 hours, or until chicken is tender.
  • Cool slightly and remove the chicken from the slow cooker then shred the chicken with a pair of forks. If using thighs and legs, remove bones and any gristle on the ends of the legs, then shred. Ad the chicken back to the slow cooker and mix with the juices in the pot.
  • Serve as is with buns, lettuce, and cheese available or use in other recipes.

Notes

Chicken breasts run anywhere from 60 to 75 Baht/kilo. 4 breasts should be less than that. This is about $1 per serving for 4 servings. Very reasonable and inexpensive meal.
The baking paper is used to keep the moisture in and keeps the chicken moist.
Shortcut: BBQ Sauce.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
One-Pot Garlic Black Pepper Chicken Pasta
July 23, 2016 Lee
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One-Pot Garlic Black Pepper Chicken Pasta

Sounds really good! I like everything about this recipe. I had to put anchovies on my shopping list, I have seen many pasta dishes that ask for this to make a great sauce.
Print Recipe
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless and skinless, cut into 1 inch pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 2 teaspoons all purpose flour
  • 1 red bell pepper, sliced
  • 250 grams fresh mushrooms, sliced, King Oyster, Shiitake, Straw mushrooms, etc
  • 6 cloves garlic, smashed and minced
  • 4 anchovy fillets
  • 1/2 cup white wine, OR use chicken stock
  • 1 3/4 cups chicken stock, fresh or from powder
  • 500 grams spaghetti, or pasta of your choice
  • coursely ground black pepper, to taste
  • fresh parsley, chopped, for garnish
  • chili flakes, for garnish

Instructions
 

  • Season the chicken with salt and coarsely ground black pepper. Toss with a little flour. In a pot or large skillet, brown the chicken in batches in a little olive oil. Once the chicken pieces have been browned and cooked through, transfer them into a bowl. Set them aside.
  • In the same pot or skillet, add a little more olive oil. Saute the garlic over medium heat for about 30-40 seconds, or until fragrant. Add the red pepper and stir to mix. Add mushrooms and the anchovy fillets. Mush the anchovy fillets – they will disappear into the sauce and impart the most amazing savory flavor to the dish!
  • Return the chicken into the pot or skillet and stir to combine. Transfer all the ingredients from the pot into a bowl. Set this aside.
  • Add white wine (or replace with the same quantity of chicken stock if you want to omit wine) into the pot. Bring this to a boil. Using your spatula, gently scrape the bottom of the pan to dislodge the brown bits of flavor. Add the additional chicken stock, bring this to a boil then add the pasta. Make sure the pasta is submerged in the liquid, turn the heat to low and cover the pot. The pasta will cook and soften. Stir occasionally and cook until the pasta is done.
  • Return the ingredients into the pot, add more black pepper if you like, and toss to combine. Sprinkle chopped parsley and serve.

Notes

Chicken breasts run anywhere from 60 to 75 Baht/kilo. 4 breasts should be less than that. This is about $1 per serving for 4 servings. Very reasonable and inexpensive meal. I need to locate anchovies so I can better price this.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* Best Value $1 or Less per Serving,PASTA
Peri Peri Sauce
July 23, 2016 Lee
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Peri Peri Sauce

Can be used on steaks and also makes a great marinade for chicken for a BBQ. Refrigerate unused sauce.
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Cuisine South African
Servings 0

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 cloves garlic, smashed and chopped
  • 1 red bell pepper, chopped
  • 1-2 chilies, chopped
  • 1/2 teaspoon ground cumin
  • 1 tablespoon paprika, plain OR smoked
  • 3 tablespoons white wine vinegar, OR apple cider vinegar
  • salt, to taste

Instructions
 

  • Heat the oil in a pan and fry the onion for 1 minute, then add the garlic, pepper, and chili and stir fry until cooked through and tender. Add the spices and stir to combine.
  • Pulse the mixture with the vinegar in a food processor or blender until smooth. Season with salt. If the sauce is too thick, stir in 1 tablespoon of water.

Notes

Provided courtesy of good friend, Denise Georgiades.
South Africa.
Ingredients - Sauces
Chicken Chimichangas in 30 Minutes
July 22, 2016 Lee
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Chicken Chimichangas in 30 Minutes

Adapted from an internet recipe.
I am a fan of Mexican food, and when I lived in San Diego for 6 years, I never had a Chimichanga, it sounds like a cross between a Enchilada and a Burrito. And this does sound tasty! Not a cheap meal. Just from reading the recipe, I would increase everything to make some "fuller" chimichangas. I will report when I make this. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Tex-Mex
Servings 3 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

Main Ingredients

  • 2 cups cooked chicken, this can be breast, thighs, up to you, shredded or cubed
  • 1 cup salsa, Shortcut
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 cup Cheddar cheese, shredded
  • 2 spring onions, chopped
  • 6 flour tortillas, 8 inch size
  • 2 tablespoons butter, melted

Toppings

  • diced tomatoes
  • sour cream
  • guacamole
  • salsa, Shortcut
  • Cheddar cheese, shredded

Instructions
 

  • Preheat your oven to 200° C (390° F). Get out a 9x13 inch baking pan.
  • Mix the chicken, salsa, cumin, oregano, cheese, and onions. Place about â…“ cup of the mixture in the center of each tortilla.
  • Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet or in a baking dish. Brush with melted butter. Bake for 25 minutes or until golden brown and crispy.
  • Serve with toppings of your choice. A side of beans and rice would be perfect here.

Notes

Chicken is the minimal part here, tortillas will be pricey, to the tune of about 280 Baht for a pack of 10. Two of these items per serving, not including cheese is about $2.75 per serving, if you make the tortillas, bonus, if you make the salsa, bonus, but over all, not an inexpensive meal, this would be a once a month or when relatives and family visits meal. Either way, it does sound really good.
Shortcut: Salsa.
* High Cost $1.51+ per Serving,TEX-MEX, sort of
Sausage, Peppers, and Onion
July 22, 2016 Lee
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Sausage, Peppers, and Onion

This is an old school recipe that has been a mainstay for years of many folks. This used to be considered poor folks food, but sometimes the simplest recipes are the best. I have been making this for years but stopped when I got to my present location due to availability of the sausage, now that I have found the sausage, this is a excellent dish and low cost. You can change this up to your liking. You can use any sausage you like, chicken, beef, or pork.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams smoked sausage, sliced about 1/4 inch thick
  • 1 onion, cut into 1 inch pieces
  • 3 cloves garlic, smashed and minced
  • 1 yellow bell pepper, cut into 1 inch pieces
  • 1 green bell pepper, cut into 1 inch pieces
  • 1/2 teaspoon dried oregano
  • 1/2 cup Parmesan cheese, grated
  • salt and pepper, to taste

Instructions
 

  • In a large non-stick skillet on medium high heat, add the sliced sausage.
  • Brown the sausage, about 5-10 minutes.
  • Then add the onion, garlic, and bell pepper.
  • Season with oregano, and salt and pepper to your liking. When the pepper and onion are tender, remove from heat. (I cover with a lid while it is cooking and just mix it every few minutes.)
  • Sprinkle on the cheese and mix to coat everything, serve.
  • Serve as is, or over hot rice or pasta.

Notes

The sausage at Makro will cost about 125 Baht for 500 grams. This comes to about 90 cents per serving for 6 servings. From my experience, Makro has sales on this sausage, buy 1 kilo get 500 grams free so there is even more savings.
Variants: 1. Use more sausage and add a red bell pepper. 2. Add a good handful of sliced mushrooms, King Oyster or Shiitake would be good, and I think Straw mushrooms sliced in half lengthwise would be excellent.
Another variant, provided by good friend John Petersen, United States, serve this on a bed of freshly cooked hash browns and top with a couple of sunny side up eggs. (This I will do!)
Been making this for years.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Pork - Sausage