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Easy Chicken Tetrazzini I
July 8, 2016 Lee
1 Comment

Easy Chicken Tetrazzini I

Sounds good, lot of possibilities. This recipe when I found it used canned mushrooms and jarred sauce, this is a rewrite to fresh mushrooms and home made sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 kilo chicken breasts, boneless and skinless, cut into 1 inch pieces
  • 1 cup mushrooms, sliced, think King Oyster, Shiitake, or Straw
  • 1 1/2 packages Cream cheese, 250 grams per package
  • 1/2 cup butter, this is 1/2 block of butter
  • 1 cup milk
  • 1/4 cup chicken stock
  • 1/4 teaspoon ground nutmeg
  • 300 grams pasta, of your choice, spaghetti, spirals, fettuccine, etc
  • 2/3 cup Parmesan cheese, grated
  • 3/4 cup spring onions, thinly sliced
  • salt and pepper, to taste

Instructions
 

  • First thing, you need to make the Alfredo sauce, this is easy. Melt the Cream cheese and butter in a saucepan, stir in the milk, season with salt and pepper. See, that was easy.
  • Add the sauce you just made to the slow cooker, then add the mushrooms, chicken stock, nutmeg, and season with salt and pepper as desired, mix.
  • Add the chicken to the slow cooker and stir to coat. Cook on Low setting for 5-6 hours.
  • Just before the chicken is done, cook your pasta and drain, splash a bit of olive oil on the pasta to prevent sticking and set aside.
  • When the chicken is done, stir the Parmesan cheese into the slow cooker, serve over hot pasta, sprinkle each serving with sliced spring onion.

Notes

Chicken will cost about 100 Baht/kilo. Cream cheese will cost about 120 Baht. Easily under $1 per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Slow Cooker Chicken Thighs, Tex-Mex Style
July 8, 2016 Lee
1 Comment

Slow Cooker Chicken Thighs, Tex-Mex Style

I cannot vouch for the name but these do sound good. This recipe screams of shortcuts and that means saving on cost. When I found this recipe 5 of the 7 ingredients were either canned or packaged, this is a rewrite. This would take some time but also would provide ingredients for other recipes. Lots of information in the steps. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500-750 grams chicken thighs, see Step 1
  • 1 3/4 cups sweet corn, cooked, see Step 2
  • 1 3/4 cups black beans, cooked, see Step 3
  • 1/4 cup green chilis, chopped
  • 1 cup salsa, OR make from a shortcut on this site
  • 1 tablespoon taco seasoning mix, OR make from a shortcut on this site
  • salt and pepper, to taste

Instructions
 

  • You can buy individual thighs, but these are normally small. Buy quarters and cut the thighs from the legs and you have much larger thighs. Pull the skin off and use the edge of the knife to remove the excess fat.
  • Sweet corn, fresh is preferred and this would be about 3 ears worth of corn, next choice would be frozen. If you want to use canned corn, look for a can from 12 to 15 ounces and drain the corn as well.
  • Black beans, cook these from dry beans for cost savings. If you want to use canned beans, look for a 15 oz can, and drain this as well.
  • Add the corn, beans, chilis, salsa, taco seasoning in the slow cooker and mix well.
  • Salt and pepper the thighs on both sides and add to the slow cooker, stir a bit to coat the chicken.
  • Cover and cook on Low setting for 5 to 7 hours or until the chicken is cooked through. If in doubt, use a meat thermometer to check for an internal temp of 74 C. Serve over hot rice and a salad on the side.

Notes

Chicken thighs will cost about 66 Baht/kilo, quarters cost 56 Baht/kilo. Buy a kilo of quarters and separate yourself. You will have more than 500 grams of thighs, and you get legs for use in another recipe. Use fresh sweet corn, dry beans, and use the shortcut for the taco seasoning. This meal would be well under $1 per serving.
Shortcuts: Salsa, Taco Seasoning Mix.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Slow Cooker Chicken with Dijon Mustard
July 8, 2016 Lee
1 Comment

Slow Cooker Chicken with Dijon Mustard

Sounds tasty! Minimal ingredients, four steps, on my list to make. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4-6 chicken breasts
  • 2 tablespoons Dijon mustard
  • 1 can condensed cream of mushroom soup, (Shortcut)
  • 2 teaspoons corn starch
  • salt and pepper, to taste
  • cooked rice or pasta, to serve

Instructions
 

  • Salt and pepper the chicken breasts to your liking, place in the slow cooker.
  • In a bowl, mix the soup, mustard, and cornstarch, pour over the chicken.
  • Cover and cook on Low setting for 6 to 8 hours or until the chicken is cooked through. If in doubt, use a meat thermometer to check for an internal temp of 74 C.
  • Serve over hot rice or pasta. A green vegetable would be perfect with this.

Notes

Chicken breasts run about 100 Baht/kilo, that should be about 6 breasts. The soup is 52 Baht for the can, 21 Baht if you make the shortcut. For 6 servings this works out to about 75 cents per serving if using canned soup. If using soup made from the shortcut, for 6 servings, this comes out to about 60 cents per serving. For 4 servings using the can of soup, about $1.12 per serving, if using the shortcut, cost is about 90 cents per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Variant: 1. Use chicken thighs instead of breasts, and brown them skin side down first, then place in the slow cooker, follow remaining steps, cook for 4-5 hours on Low.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,Chicken - Slow Cooker
Easy Cheesy Slow Cooker Chicken
July 8, 2016 Lee
2 Comments

Easy Cheesy Slow Cooker Chicken

Sounds good! I need to try this. I cannot stress the importance of making the shortcuts for the soups. On my to make list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 6 chicken breasts, boneless and skinless
  • 2 cans condensed cream of chicken soup, OR make from a shortcut
  • 1 can condensed Cheddar cheese soup, OR make from a shortcut
  • salt and pepper, to taste
  • spring onions, sliced, white and green parts, for garnish
  • cooked rice or pasta

Instructions
 

  • Sprinkle both sides of the chicken salt and pepper and place in your slow cooker.
  • Mix the soups together and pour over the chicken. For cheesier sauce, use 2 cans of cheese soup and 1 can of chicken soup.
  • Cover and cook on Low setting for 6 to 8 hours or until the chicken is cooked through. If in doubt, use a meat thermometer to check for an internal temp of 74 C.
  • Serve over hot rice or pasta, sprinkle sliced spring onion on top for garnish and add color.

Notes

Chicken breasts run about 100 Baht/kilo, that should be about 6 breasts. The soup per can is on average 52 Baht, 3 cans would be 156 Baht, if you make these using the shortcuts, the cost is 21 Baht per can, making the soup cost about 63 Baht, plus a bit more for the chicken and cheese needed, so I will say 75 Baht for the soup made from shortcuts. For 6 servings this works out to about $1.25 per serving if using canned soup. If using soups made from the shortcuts, for 6 servings, this comes out to about 86 cents per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cheddar Cheese Soup.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,Chicken - Slow Cooker
Slow Cooker Creamy Italian Chicken
July 8, 2016 Lee
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Slow Cooker Creamy Italian Chicken

This sounds really good, on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless and skinless
  • 1 packet dry Italian salad dressing mix, OR make from a shortcut
  • 1/3 cup water
  • 250 grams Cream cheese, room temperature
  • 1 can condensed cream of chicken soup, OR make from a shortcut
  • handful fresh mushrooms, sliced
  • cooked rice or pasta, for serving

Instructions
 

  • Add the chicken breast to your slow cooker. Combine the salad dressing mix with the water and pour it over the chicken. Cover and cook on Low setting for 3 hours.
  • In a small mixing bowl, whisk together the cream cheese and soup until well blended. Stir in mushrooms. Pour the cream cheese mixture over the chicken. Cook on Low setting for another 1 to 3 hours longer or until chicken is cooked through. Serve over hot rice or pasta.

Notes

Chicken breasts run about 100 Baht/kilo, use 4 and freeze the rest. The block of Cream cheese will run about 120 Baht. For 4 servings this comes out to about $1.60 per serving. Use the shortcuts for savings on the other items as well.
Variants could include: using chicken stock in place of the water, in a pinch canned button mushrooms could be used, and adding chopped spring onions along with the mushrooms.
Shortcuts: Italian Dressing, Condensed Cream of Chicken Soup.
Adapted from an internet recipe.
* High Cost $1.51+ per Serving,Chicken - Slow Cooker
Tamale Pie
July 8, 2016 Lee
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Tamale Pie

Sounds really good! On my to cook list for sure! Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 box Jiffy Corn Muffin Mix, OR make from a shortcut on this site
  • 1 egg
  • 1/2 cup sour cream
  • 1/2 cup creamed corn
  • 1/3 cup enchilada sauce, OR make from a shortcut on this site
  • 1 onion, chopped
  • 2 cloves garlic, smashed and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 500 grams ground beef, OR minced pork
  • 1 cup Cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • salt and pepper, to taste
  • olive oil
  • fresh cilantro, chopped, for garnish

Instructions
 

  • Preheat your oven to 200 C.
  • In a medium bowl, mix together corn muffin mix, sour cream and egg. Spread this into a large cast iron skillet. Bake for 20 minutes, or until golden brown on top. Remove pan from the oven.
  • In another pan, cook onions over medium heat in a spalsh of olive oil, season with salt, pepper and spices and cook until soft. Add garlic and cook until fragrant, about 30 seconds. Add the ground beef and stir to break up meat. Season to taste and cooked until cooked through. Drain excess fat and set aside.
  • Poke entire surface of cornbread with a fork. Spread enchilada sauce over the cornbread. Add the meat mixture and top with shredded cheese. Cover with foil and bake until the cheese is melted, about 20 minutes. Remove foil and broil until cheese begins to brown, about 5 minutes. Top with cilantro, serve.

Notes

Ground beef would cost about 150 Baht/500 grams, minced pork runs about 70 Baht/500 grams. Figure in another 100 Baht for each of the cheeses. If using beef, the cost is about $1.30 per serving, if using pork, the cost is about $1 per serving. Make sure you use the shortcuts as well.
Shortcuts: Jiffy Corn Muffin Mix, Enchilada Sauce.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Jiffy Corn Muffin Mix
July 8, 2016 Lee
3 Comments

Jiffy Corn Muffin Mix

Adapted from an internet recipe.
This is a shortcut to make the popular Jiffy Corn Muffins, some recipes use this as a base or you can just make muffins. This makes 1 box of mix, which makes 6 muffins. I made the muffins on 30 Mar 2017 and they are very good.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side
Cuisine American
Servings 6 muffins

Ingredients
  

Corn Muffin Mix

  • 2/3 cup all purpose flour
  • 1/2 cup yellow corn meal
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted, OR vegetable oil

To make just muffins, add this

  • 1 egg
  • 1/3 cup milk

Optional Ingredients

  • 1/2 cup Cheddar cheese, shredded
  • 1 tablespoon fresh chilis, minced
  • 1/2 cup onion, chopped

Instructions
 

  • Combine first 5 ingredients in a bowl, mix well. Whisk in melted butter and mix until dry mixture is smooth and lumps are gone.
  • If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
  • To make Corn Muffins, preheat your oven to 200 C (390 F), lightly butter a muffin pan. OPTIONAL: add any combination of optional ingredients you prefer. Combine mix with egg and milk, mixing well. Let mixture rest for 5 minutes, then give it a quick stir, fill muffin pan cells half full, bake for 15-20 minutes.

Notes

Used in Recipes Listed on this Site:
#1 Go-To Recipes,INGREDIENTS,SIDES
Pasta Shells with Chicken and Brussels Sprouts
July 7, 2016 Lee
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Pasta Shells with Chicken and Brussels Sprouts

Sounds really good, on my to cook list!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless and skinless
  • 400 grams fresh brussel sprouts, OR frozen, they would work also, thawed
  • 1 cup chicken stock, fresh or from powder
  • 1/3 cup Parmesan cheese, grated
  • olive oil
  • 3 tablespoons butter
  • salt and pepper, to taste
  • 1/2 red onion, diced, or just go with a small yellow onion
  • 1/8 teaspoon red pepper flakes
  • 1 1/2 teaspoons lemon juice
  • 1/4 cup fresh parsley, chopped
  • 250 grams medium pasta shells, OR just go with Penne pasta
  • 2 cloves garlic, smashed and diced

Instructions
 

  • Cut the brussel sprouts into quarters from the top to the step, set aside.
  • In a large nonstick frying pan, heat 1 tablespoon each butter and a splash of olive oil over moderate heat. Season the chicken with salt and pepper. Cook until browned and just done, 4 to 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut into small pieces.
  • In the same pan, heat the a splash of olive oil over moderately low heat. Add the red onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the garlic, Brussels sprouts, stock, and red-pepper flakes. Bring to a simmer and cook covered, until the Brussels sprouts are just done, about 5 minutes. Add the chicken, lemon juice, parsley, Parmesan, and the remaining 2 tablespoons butter, season with salt and pepper to your liking. Remove from the heat.
  • In a large pot of boiling, salted water, cook the pasta until just done, about 10 minutes. Drain and toss with the sauce. Serve.

Notes

Chicken would cost about 40 Baht, everything else is low cost or on hand, easily well under $1 per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA
Angle’s Chicken Soup
July 7, 2016 Lee
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Neal's Chicken Soup

I received this recipe for soup from a good friend of mine in the states. Sounds good and very easy. Minimal and very common ingredients. No exact measurements are given, this is a make as you like to your taste.
Print Recipe
Course Main Dish
Cuisine Mixed
Servings 8 servings

Ingredients
  

  • 1 whole chicken, Remove the head and feet and remove the giblets
  • salt and pepper, to taste
  • 1-2 yellow squash, sliced
  • 3-4 whole tomatoes, see Step 3
  • 3-4 tomatoes, diced, see Step 3
  • 1-2 onions, chopped
  • 3-5 cloves garlic, smashed and minced
  • ground cumin, to taste

Instructions
 

  • Salt and pepper the chicken, inside and out, place chicken in a large pot add water to cover the chicken. Bring to a boil then reduce heat to a gentle simmer and cook for about 90 minutes, or until chicken meat is falling off of the bone. Skim off any foam from time to time.
  • Remove the chicken from the pot and remove the skin and debone, return the meat back to the pot, add the squash, onion, garlic, and cumin to the pot.
  • Now for the tomatoes, use fresh or canned tomatoes. This is the brand I use for canned tomatoes, Brook (it is in English on the other side). There is about 4 small tomatoes in the can and it is packed with tomato juice. This a 565 gram can and cost is about 35 Baht. I would recommend using 2 cans, simply open the first can and pour into the pot, there is the whole tomatoes and about 1 cup of juice. Open the next can, drain the juice into a glass, chop the tomatoes while still in the can, very easy, drain more juice into the glass. Pour chopped tomatoes into the pot. (photo credit: Tesco Lotus Thailand)
  • Return the pot to a simmer to cook the vegetables. Drink and enjoy the tomato juice while the soup is simmering. Adjust salt, pepper, and cumin to taste as needed while the soup simmers, when the veggys are soft, serve.

Notes

A whole chicken at a market will cost about 200 Baht, 2 cans of tomatoes would cost 75 Baht. Fresh tomatoes (Sida aka Plum) costs about 50 Baht/kilo. Going with the chicken and canned tomatoes, this is right about $1 per serving, and the 8 servings is a rough estimate. Less if fresh tomatoes are used. A hard item to find would be yellow squash.
Provided courtesy of good friend, Angle Hightower.
United States.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Brats with Spicy Peppers
July 2, 2016 Lee
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Brats with Spicy Peppers

A few days ago I found out the Tesco in the city is now stocking Brats, local made, not imported. And today, a good friend sent me this recipe. This is a sure sign that I need to fire up the grill and make these. On my to cook list, and soon!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • 5 Bratwurst
  • 5 hot dog buns, large
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 large green chili
  • 1 red onion, OR go with a white onion if that is all you have
  • 1/4 cup butter, this is 1/4 of a regular block
  • 1 teaspoon fennel seeds
  • 1 cup beer
  • 2 tablespoons brown mustard
  • salt and pepper, to taste

Instructions
 

  • For a charcoal grill, light your charcoal, for a gas grill, light and heat the grill. You are looking for a temp of 180 to 230 C.
  • Cut bell peppers into strips lengthwise, dice the large green chili. Cut the onion in half from the top to the root end, then cut each half crosswise into 1/4 inch slices.
  • In a large disposable foil pan (or a large cast iron pan) over direct medium heat, melt the butter and add the fennel seeds. After a minute or so of the fennel cooking in the butter, add the peppers, chili, and onion, season with salt and pepper to your liking. Mix well with tongs. Cook the vegetables in the pan over direct medium heat, with the lid closed, until tender and turning golden brown in spots, 10 to 15 minutes, stirring occasionally. If the vegetables brown too quickly, slide the pan over indirect heat and cook them there, with the lid closed.
  • When the vegetables are tender, add the beer and mustard. Mix well with tongs. Slide the pan over indirect heat to keep warm.
  • Grill the bratwurst over direct medium heat, with the lid closed, until lightly charred on all sides, about 15 minutes, turning them every few minutes and swapping their positions as needed for even cooking. Then move the bratwurst to the pan over indirect heat. Smother them with the peppers and onion, close the lid, and simmer them for about 30 minutes. If the pan is getting too dry, add a little more beer.
  • Serve them in a bun with the pepper mixture on top.

Notes

For pricing, go with about 180 Baht for 5 Bratwurst. For 4 servings, this is about $1.33 per serving.
Keep in mind, we are not in Wisconsin here, grill the sausage FIRST, THEN simmer in the beer, butter, and pepper mixture.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
Photo courtesy of good friend, Willie Klaus.
United States.
* Fair Value $1.01 to $1.50 per Serving,GRILLED / BBQ / SMOKER