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Milk-Braised Dijon Chicken
July 19, 2016 Lee
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Milk-Braised Dijon Chicken

This sounds like a winner to me! On my to cook list. This is braised in dutch oven then baked in n oven, if you have no oven you can cook this on the stove top but cover the pot. I think a slow cooker version of this would also work well. I am looking forward to making this!
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Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 whole chicken, Remove the head and feet and remove the giblets
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup Dijon mustard
  • 1/4 cup whole grain Dijon Mustard, OR just use 1/2 cup regular Dijon Mustard
  • 2 teaspoons mustard powder
  • 4 cloves garlic, smashed and minced
  • 1 1/2 cups milk
  • 3/4 cup chicken stock, fresh or from the powder
  • 1 teaspoon fennel seeds
  • zest from one lemon
  • 6 sprigs marjoram, OR thyme
  • 125 grams mushrooms, King Oyster would work well here, thickly sliced
  • 5 shallots
  • 8-10 baby potatoes

Instructions
 

  • Heat some olive oil in a dutch oven. When the oil is hot, season the chicken with salt and black pepper on all sides then place it onto the oil, breast side down. Once the chicken is ready, the skin will be released from the bottom of the pot, no need to scrape it, have patience and let it cook, turn it over and brown the other side.
  • While the chicken is browning, whisk together minced garlic, milk, Dijon mustard, whole grain Dijon mustard and mustard powder. Add low-sodium chicken stock and mix.
  • Once the chicken is brown, transfer it onto a plate. Drain the oil then return the chicken to the same pot. Pour the milk mixture into the pot. Add marjoram, fennel seeds and lemon zest. Add the mushrooms. Cook the chicken in an oven, uncovered, at 200 C for 30 minutes. If you are using the stove top, cover the pot on a simmer.
  • Add the shallots and potatoes into the pot and return to the oven. Cook, uncovered, at the same temperature for another 30 minutes, or until the potatoes are tender. IF using the stove top, cover the pot. Serve, spoon the sauce over the potatoes.

Notes

A whole chicken at the market will cost about 200 Baht, everything else will be on hand or minimal cost. For 4 servings, this is about $1.50 per serving.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY
Paprika Chicken Stroganoff
July 19, 2016 Lee
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Chicken Paprika Stroganoff

Chicken and mushrooms, my favorites, in thick sauce, sounds really good, serve over hot pasta of your choice.
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Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams chicken breasts, OR thighs or a combination of both
  • 1 tablespoon sweet paprika, OR regular paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons all purpose flour
  • 2 tablespoons olive oil, and more as needed
  • 1 medium onion, finely diced
  • 300 grams mushrooms, sliced, King Oyster or Shiitake would be good
  • 2 cloves garlic, finely minced
  • 1 3/4 cup chicken stock, fresh or from the powder
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1/4 cup plain yogurt, OR sour cream
  • 500 grams pasta, cooked, your choice
  • fresh parsley, chopped, for garnish

Instructions
 

  • Cut the chicken into bite size pieces, feel free to use boneless skinless breasts or boneless skinless thighs or a combination of both. In a medium bowl or shallow pie plate, toss the cubed chicken with the paprika, flour, salt and pepper. Toss to coat.
  • Heat the olive oil in a large skillet over medium heat until hot. Add the chicken in a single layer and cook until golden brown on each side, tossing occasionally, about 5 minutes. The chicken will finish cooking fully a bit later so it doesn’t need to be cooked all the way through. Put the chicken on a plate and set aside.
  • Add another teaspoon of oil to the pan, if needed, and stir in the onions and mushrooms. Saute the mixture, stirring occasionally and scraping up the browned bits from the chicken, until the onion is translucent and the onions and mushrooms are browned, about 5 minutes. Add the garlic and cook for another minute, until fragrant.
  • Pour in about 1/4 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth and the bay leaf, stirring well.
  • Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the yogurt (or sour cream) and cook for about 2-3 minutes longer.
  • If you would like the sauce to be a bit thicker, make a cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water. Add the cornstarch slurry to the simmering mixture in the skillet, whisking quickly to combine.
  • Let the mixture simmer for 2-3 minutes until thickened.
  • Serve over hot pasta and garnish with fresh parsley, if desired.

Notes

Chicken will cost about 38 Baht/500 grams, everything else is either on hand or minimal cost, for 4 servings, this is well under $1 per meal.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Sour Cream & Onion Potatoes
July 18, 2016 Lee
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Sour Cream & Onion Potatoes

I got this from a good friend, a mix between fried potatoes and scalloped. No serving size or times are given, this is a make as you need recipe. Measurements are approximate. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Course Side
Cuisine American
Servings 0

Ingredients
  

  • potatotoes, sliced, go with 1 large potato per serving
  • onion, sliced, go with 1 small onion per potato
  • sour cream, OR make from a shortcut
  • olive oil
  • salt and pepper, to taste

Instructions
 

  • Slice your potato or potatoes and fry in a nonstick pan with a splash of olive oil. You are looking for nice and golden brown and tender. Once cooked, drain off any oil.
  • Add the sour cream, the amount is up to you for your preference. Add the sliced onions, mix up a bit then cook on a low simmer, covered, for about 15 minutes or until the onion is tender. Serve as a side with a rib eye steak as my friend did.

Notes

Shortcut: Sour Cream.
Provided courtesy of good friend, Miguel Morris.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,SIDES
Coney Dog Sauce
July 11, 2016 Lee
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Coney Dog Sauce

Great sounding recipe for Coney Dog sauce for hot dogs.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Cuisine American
Servings 0

Ingredients
  

  • 750 grams ground beef
  • 1 large onion, chopped
  • 1/2 cup sugar
  • 1/2 cup chili powder
  • 1/2 cup ketchup
  • 1 1/2 cups water

Instructions
 

  • Cook onion and ground beef in a large skillet until hamburger is cooked through. Drain fat. Add the remaining ingredients and mix, simmer on low temp for 1 hour, stirring occasionally. Serve on hot dogs. Can be frozen as well.

Notes

Ground beef would be about 200 Baht/kilo. Cannot come up with a price per serving as this would make a lot.
Adapted from an internet recipe.
CONDIMENTS
Creamy Chicken and Potatoes
July 10, 2016 Lee
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Creamy Chicken and Potatoes

Sounds really good and easy, and cooked in a slow cooker, even better.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams potatoes, red potatoes if you find them, quartered
  • 2 cups carrots, cut into 2 inch pieces
  • 1 onion, chopped in large pieces
  • 1 clove garlic, smashed and chopped
  • 1 chicken, cut up, takes just a few minutes
  • 1 cup chicken stock, fresh or from powder
  • 3 tablespoons corn starch
  • 1/2 teaspoon dried thyme
  • salt and pepper, to taste
  • 2 cups peas, fresh or frozen
  • 1/2 cup cream, heavy or whipping

Instructions
 

  • In your slow cooker, combine carrots, potatoes, onion, and garlic. Place chicken pieces on top of vegetables. In 2-cup measuring cup, mix chicken broth, cornstarch, thyme, salt and pepper to taste; pour mixture over chicken and vegetables. Cover slow cooker and cook on Low setting 8 hours or on High setting 4 hours.
  • With tongs or slotted spoon (slotted spoon recommended), transfer chicken pieces to warm deep platter. With slotted spoon, transfer vegetables to platter with chicken pieces. Cover platter to keep warm. Stir peas and cream into cooking liquid; heat through. Spoon sauce over chicken and vegetables on platter and serve.

Notes

A whole chicken will cost 200 Baht, you need to remove the head, neck, feet, giblet pack before cutting into pieces. This is 98 cents per serving for 6 servings.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Old Fashioned Ham Salad
July 10, 2016 Lee
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Old Fashioned Ham Salad

Adapted from an internet recipe.
This is an excellent ham salad and is very easy to prepare. Serve as a snack or appetizer on crackers, or in a sandwich for a lunch or dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Appetizer, Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 cups ham, fat removed, minced, (about 325 g / 11-12 oz ham)
  • 1 tablespoon onion, finely diced
  • 1 teaspoon mustard powder
  • 1 tablespoon sweet pickle relish, or minced sweet pickle and a bit of juice
  • mayo, as needed

Instructions
 

  • Use a meat grinder, or a cleaver and a chopping block, and mince the ham, add the onion, mustard, and pickle. Mix together. I used diced sweet gherkins.
  • Add and mix in mayo, a heaping tablespoon at a time, until you have achieved a creamy consistency. Serve on crackers, crackers and cheese, or use as a filling for sandwiches. Enjoy.

Notes

Nice ham slices can be bought at Makro if you do not have ham on hand. If using sliced ham from Makro, the type that comes 6 slices in a package of 1 kilo, use 2 slices. 
#1 Go-To Recipes,* Best Value $1 or Less per Serving,APPETIZERS / SNACKS
Cheesy Tuna-Vegetable Chowder
July 10, 2016 Lee
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Cheesy Tuna-Vegetable Chowder

Adapted from an internet recipe.
Sounds really good! Use fresh tuna and vegetables for additional savings. On my to cook list. Link to the Shortcut is listed in the Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ¼ cup butter
  • 1 medium onion, diced
  • ¼ cup all purpose flour
  • ½ teaspoon dry mustard
  • â…› teaspoon ground black pepper, or to taste
  • 2 cups milk
  • 1 cup chicken stock, fresh or from powder
  • 2 cups fresh vegetables, peas, carrot, corn, beans, frozen
  • ¼ teaspoon dried marjoram, or ¾ tablespoon dried oregano
  • 1 cup Cheddar cheese, shredded
  • 1 cup fresh tuna, or use 2 cans of tuna (185 g / 7 oz each), Shortcut

Instructions
 

  • In 3-quart saucepan, melt butter over medium heat. Add onion; cook and stir until tender. Reduce heat to low. Stir in flour, mustard and pepper; cook and stir until mixture is smooth and bubbly.
  • Gradually stir in milk and broth. Stir in vegetables and marjoram. Heat to boiling over medium heat, stirring occasionally. Reduce heat to low; cover and simmer 3 to 5 minutes or until vegetables are crisp-tender.
  • Add cheese and tuna; heat, stirring gently, until cheese is melted.
  • Serve and enjoy.

Notes

Low cost per serving.
Variant: 1. Add cooked shrimp, squid, or oysters or a combination.
Shortcut: Tuna.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Tuna,SOUPS, STEWS, CHILI
Tuna Bake
July 9, 2016 Lee
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Tuna Bake

I like tuna and I use fresh caught local fish. This recipe sounds very good. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 cup fresh tuna, cooked, OR use 2 cans of tuna in brine, drained
  • 1 1/2 cups frozen mixed vegetables, OR fresh
  • 1 can condensed cream of chicken soup, OR make from a shortcut
  • 1/2 cup milk
  • 2 tablespoons dill pickle, chopped, OR make from a shortcut
  • 1 teaspoon lemon juice
  • 1 cup Bisquick Mix, OR make from a shortcut
  • 1/3 cup cold water
  • paprika, to taste

Instructions
 

  • Heat your oven to 200 C. Lightly grease a baking dish with butter.
  • In medium size saucepan, stir frozen vegetables, tuna, soup, milk, pickle, and lemon juice until well mixed. Heat over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are thawed and mixture is hot and starts to bubble. Pour into baking dish.
  • In medium bowl, stir Bisquick mix and cold water with a fork until soft dough forms; beat vigorously 30 seconds. Drop dough by 4 spoonfuls onto tuna mixture; sprinkle with paprika if desired.
  • Bake uncovered 20 to 25 minutes until biscuits are golden brown. Serve.

Notes

Using fresh tuna and the shortcut for the soup this is under 60 cents per serving for 4 servings. If using canned tuna and canned soup, this is just a bit over $1 per serving for 4 servings. Use local caught fish and use the shortcuts and fresh veggies when you can.
Shortcuts: Condensed Cream of Chicken Soup, Bisquick Mix, Dill Pickles, Tuna.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CASSEROLES
Stuffed Squid
July 9, 2016 Lee
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Stuffed Squid

Adapted from an internet recipe.
I found this today and will adjust it slightly. It sounds very nice.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 6 squid, about 7-8 inches long is perfect, if you use smaller squid, you need more
  • 150 grams fresh shrimp, peeled, deveined, tails removed, cooked, (5-6 oz)
  • 1 Pangasius fillet, cooked and chopped
  • 6-8 spring onions, chopped, green and white parts, divided
  • 6 cloves garlic, smashed and minced, this is for the filling
  • 1 tablespoon lemon juice
  • ¾ cup butter, (¾ block)
  • 375 grams Cream cheese, cubed, room temp, (1½ blocks / 12 oz)
  • 2 cloves garlic, smashed and minced, this is for the sauce
  • 3 cups milk
  • 1¼ cups Parmesan cheese, grated
  • black pepper, to taste
  • 500 grams pasta, Fettuccine would be perfect, or Spagheti, (1 lb)

Instructions
 

  • Clean your squid, there is a Tip on this site for how to do this if you are not sure. Remove the skin, pull out the clear bone, and turn inside out to thoroughly clean the inside, then turn right side out, place squid on a plate and put in the fridge. Cut the tentacles off in front of the beak and cook when you cook the shrimp, discard the head.
  • Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan.
  • In a large bowl, stir together the half of the spring onion, 6 cloves of the garlic, shrimp, tentacles, fish and lemon juice. Spoon the mixture into the squid, there may be left over filling, no problem, that goes into the sauce. As each squid is filled, place in a single layer in the bottom of baking dish. Set aside.
  • Melt the butter in a saucepan over medium heat. Stir in Cream cheese and 2 cloves of garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese, remaining spring onion, black pepper, AND any remaining filling. Pour over the squid in the baking dish. If you like cheese, sprinkle more Parmesan cheese on the top.
  • Bake uncovered until the cheese is browned and sauce is bubbly. While the squid is baking, cook your pasta and drain (a splash of olive oil tossed with the pasta will prevent it from sticking. Serve the stuffed squid and sauce over a pasta. Add a side of steamed yard beans or asparagus for a complete meal.

Notes

In May 2016 I bought 6 medium squid (about 7-8 inches long) for 60 Baht. The shrimp will run about 60 Baht. The Cream cheese will run about 120 Baht/block, you will need 1½ for 180 Baht, and the Parmesan cheese will run about 270 for the amount stated. This comes out to about $2.80 per serving for 6 servings. Use local suppliers for the shrimp, buy the Parmesan cheese in larger quantity to reduce the cost. Not a cheap meal. I have to try this one out as I think the sauce and filling is a bit much.
* High Cost $1.51+ per Serving,SEAFOOD - ALL,Seafood - Squid
Slow Cooker Chicken & Mushrooms
July 8, 2016 Lee
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Slow Cooker Chicken & Mushrooms

Need to feed a lot of people, this may work! This recipe was originally called Herbed Chicken and Mushrooms, why? I have no idea! I changed it to Chicken & Mushroom for obvious reasons. This is a 2 step process here. This sounds really good!
Print Recipe
Prep Time 30 minutes
Cook Time 7 hours
Total Time 7 hours 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 1/2 kilos chicken thighs, and legs if you want, quarters would be perfect!
  • 5 cups fresh mushrooms, sliced, think King Oyster, Shiitake, and Straw
  • 1 onion, cut into wedges
  • 1/2 cup carrot, shredded
  • 1 red bell pepper, diced
  • 1 cup chicken broth
  • 1 teaspoon dried thyme, (should be increased to 1 tablespoon)
  • 1/2 teaspoon dried basil, (should be increased to 1 tablespoon)
  • 4 cloves garlic, smashed and minced
  • salt and pepper, to taste
  • olive oil

Instructions
 

  • Remove the skins from the thighs and or legs.
  • in a large skillet brown, not cook, the chicken pieces in hot oil until well browned, set chicken aside. In your slow cooker add the mushrooms, onion, carrot, garlic, and bell pepper, stir to combine. Pour broth over mushroom mixture in cooker. Sprinkle with thyme, basil, and season with sale and pepper to your liking. Add chicken pieces to the slow cooker.
  • Cover and cook on Low setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Serve chicken and vegetables over hot cooked pasta; drizzle with cooking juices.

Notes

Chicken will run 56 Baht/kilo when buying quarters. Cut the quarters yourself, pull off the skin, trim excess fat. Easily under $1 per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker