Author Archive
Best Banana Chocolate Chip Muffins
From a good friend of mine, and these are excellent muffins, not over powering from the banana, great flavor.
Equipment
- Muffin Pan (12 cell)
- Paper Cupcake Liners
- Oven
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips
Wet/Other Ingredients
- 2 eggs
- 2 bananas, over ripened, mashed, or 5 small Thai bananas
- 1 teaspoon vanilla extract
- ¾ cup white sugar
- ½ cup butter
- ¼ cup Greek yogurt, or regular yogurt, or Sour Cream
Instructions
- Preheat your oven to 180° C (350° F). Get out your muffin pan and line with 12 cupcake papers.
- Mix all the dry ingredients together except the chocolate chips.
- Mix all the wet/other ingredients together.
- Pour the wet ingredients into the dry ingredients. Swiftly mix until just combined, do not over mix.
- Add the chocolate chips and give it a quick mix.
- Spoon the batter into a muffin pan lined with paper liners, dividing batter between all 12 cells, each cell will be almost full.
- Bake in the preheated oven for 20 minutes or until they have rose and golden brown, they are done when a toothpick inserted in the center comes out clean.
- Remove from the muffin pan and set on a rack to cool.
- Serve and enjoy. Best the day they are baked.
Notes
Updated on 20 April 2022.
Updated on 18 April 2022.
Cheddar Bacon Chicken Ranch Pasta
Sounds great! This is a must try and seems easily tailored to your liking. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams Penne pasta
- 6 slices bacon, chopped
- 2 chicken breasts, cubed
- 1 tablespoon butter
- salt and pepper, to taste
- 2 tablespoons all purpose flour
- 1 packet dry ranch dressing mix, OR make from a shortcut
- 2 cups milk
- 1 cup Cheddar cheese, shredded
- spring onions, chopped, green and white parts, for garnish
Instructions
- Cook the pasta in a pot of boiling water until done, drain, set aside.
- Meanwhile, cook the the bacon in a large non stick pan until crisp. Remove bacon and set aside. In the same pan, add the chicken, butter, and salt and pepper to your liking, cook until no pink remains.
- Add the flour to the chicken and stir and cook for a few more minutes. Add the ranch dressing mix and the milk. Stir and cook for a few more minutes to make nice sauce. Remove from heat and add the bacon and stir to combine, then add the cheese stir to combine, then add the pasta and stir to combine. Plate and sprinkle with chopped spring onions for garnish. Serve.
Notes
Two chicken breasts is minimal, well under $1 per serving without even doing the math.
Variants: Include adding some yellow or red diced bell pepper, or even some fresh mushrooms, this dish screams of using sliced Shiitake mushrooms.
Shortcut: Dry Ranch Dressing Mix.
Provided courtesy of good friend, Mike Early.
United States.
United States.
Mozzarella Stick Onion Rings
I like fried Mozzarella sticks, and I like onion rings, this is both in the same package of an onion ring! Lot of variants to try as well. On my to make list for sure! Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 2 large onions, sliced into 3/8 to 1/2 in thick pieces
- 3-4 slices Mozzarella Cheese, sliced into 3/8 to 1/2 in strips
- 2 cups all purpose flour
- 5 eggs, lightly beaten
- 2 cups bread crumbs, OR make from a shortcut
- oil, for frying
- marinara sauce, for dipping, Ranch dressing, OR make from shortcut
Instructions
- Peel and cut onions into 3/8 to 1/2 inch slices, then separate the rings. Slice the mozzarella into 3/8 to 1/2 inch strips, and place a smaller onion ring in the center of a larger ring. Fill the gap between the rings with strips of mozzarella. Repeat with remaining onion rings and freeze them for 1 hour.
- Place the flour, eggs, and bread crumbs into three separate bowls. Dip each prepared ring into the flour, then the egg, then the breadcrumbs, then back into the egg, and one last time into the bread crumbs. Repeat with the remaining onion rings.
- Heat the oil in a pot over high heat. Fry the rings in batches until golden brown, being careful not to fry them for too long as the cheese may ooze out completely. Drain on paper towels and serve with marinara sauce or Ranch dressing. Enjoy!
Notes
The cheese would cost about 140 Baht/200 grams, slice it thin and you could probably double the recipe. If you use the entire block of cheese, this would cost about $1.03 per serving.
Shortcuts: Marinara Sauce (tomato sauce), Ranch Dressing, Breadcrumbs.
Adapted from an internet recipe.
Skillet Lemon Chicken Pasta I
This sounds very easy, one pan to wash, and sounds tasty, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams chicken breasts, boneless and skinless, cut into 1 inch cubes
- 3 cups dry Penne pasta
- 5 cloves garic, smashed and minced
- 3 cups chicken stock, fresh or from powder
- 1 1/2 cups water
- 2 lemons, medium size, zested and juiced
- 1 cup Parmesan cheese, grated, more if you like cheese
- 1/2 cup Ricotta cheese, OR Cottage cheese made from a shortcut
- 1/4 cup fresh parsley, chopped
- 1/2 cup fresh basil, loosely packed, sliced thinly
- 1/2 cup spinach, loosely packed, sliced thinly
- salt and pepper, to taste
- 1 lemon, sliced, for garnish, optional
- olive oil
Instructions
- Heat a splash of olive oil over medium high heat in a large skillet. Add garlic and cook for 20 seconds. Toss in chicken and saute until just browned. Stir in chicken broth, water, and uncooked pasta to pan. Bring to a boil, then turn heat down to low. Cover the pan and cook on low for about 12-15 minutes, stirring pasta with tongs often so it does not stick to bottom of pan. Remove cover when pasta is al dente and most of the liquid has been absorbed and allow to simmer for 5 more minutes.
- Remove from heat and stir in lemon juice, lemon zest, spinach, parsley, basil, Parmesan and Ricotta cheese. Season with additional salt and pepper if needed and garnish with lemon slices and additional Parmesan cheese and parsley, if desired.
Notes
Chicken breasts will run about 35 Baht/500 grams. This is easily less than $1 per serving.
Shortcut: Cottage Cheese.
Adapted from an internet recipe.
Beef and Noodle Casserole
This sounds really good, a must try for me. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 3 cups egg noodles, cooked, OR use cooked Fetticcine pasta
- 500 grams ground beef, OR minced pork
- 2 cups tomato sauce, OR make from a shortcut listed on this site
- 2 cloves garlic
- 125 grams Cream cheese, 1/2 block, softened
- 1 cup sour cream, or 1 cup plain yogurt
- 3-4 spring onions, chopped
- 1 cup Cheddar cheese, shredded
- salt, pepper, Italian seasoning, to taste
Instructions
- Preheat your oven to 180 C. Spread cooked noodles in the bottom of a medium casserole dish.
- In a frying pan, brown ground beef and garlic. Drain fat. Add tomato sauce to the meat, heat and simmer for 15 minutes. Season with salt, pepper, and Italian seasonings to taste. Pour meat the mixture over the noodles in the casserole dish.
- In a small bowl combine the cream cheese with the sour cream and mix until smooth. Stir in spring onion. Spread over meat mixture. Sprinkle Cheddar cheese over top of the cream cheese mixture. Bake, uncovered, for 35 minutes or until the cheese is golden brown.
Notes
Beef will run about 150 Baht/kilo. The block of Cream cheese will cost about 120 Baht, you will need 1/2 of that. The Cheddar will cost about 180 Baht for a block, you will need 1/2 of that. Going with 300 Baht, this comes to about $1.47 per serving for 6 servings, for 8 servings, this is about $1.11 per serving. Not bad for a once in a while meal.
Shortcut: Tomato Sauce.
Adapted from an internet recipe.
Shrimp & Asparagus Stir Fry
Easy dish for a lunch or dinner. Serve with some rice on the side and you have a filling meal.
Ingredients
- 500 grams shrimp, peeled with tail removed, and deveined if you choose
- 500 grams fresh asparagus, cut into 2 inch pieces
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 2 cloves garlic, smashed and minced
- 1 teaspoon ginger, minced
- 1 tablespoon soy sauce
- 2 tablespoons lemon juice
- olive oil, for cooking
Instructions
- In a large frying pan, heat a splash of olive oil over medium-high heat. Add shrimp to the pan, then season with salt and red pepper flakes, cook until the shrimp is pink, remove the shrimp from the pan and set aside.
- In the same pan, heat another splash of olive oil and add asparagus, add ginger and garlic, then season with salt. Stir frequently and cook until the asparagus is tender-crisp.
- Return the shrimp to the pan, then add soy sauce. Stir until the ingredients are well combined and heated through, just before the dish is ready, add lemon juice, stir once more, then serve while hot. Serve with rice on the side would be excellent.
Notes
Shrimp would run about 100 Baht/500 grams, this comes out to about 75 cents per serving for 4 servings. Excellent value and nutritious.
Adapted from an internet recipe.
Bacon-Wrapped Grilled Corn
This would be a perfect side when grilling burgers or steak. Sounds good, and minimal cost as well. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 4 ears corn, husked
- 1/4 cup Ranch dressing, OR make from a shortcut
- 16 slices bacon
Instructions
- Heat grill to medium. Brush each ear of corn with Ranch dressing. Wrap each ear of corn in four slices of bacon.
- Grill corn, turning occasionally, until slightly charred and tender, about 10 minutes or so. This would be perfect with a burger or steak.
Notes
Shortcut: Ranch Dressing.
Adapted from an internet recipe.
Slow Cooker Golden Chicken
This sounds really good, serve over pasta of your choice. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 8 chicken breasts, boneless, skinless, cut into 2-3 pieces
- 2 cans condensed cream of chicken soup, OR make from a shortcut
- 1/2 cup water
- 1/4 cup lemon juice
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons garlic powder
- 2 carrots, thinly sliced
- salt and pepper, to taste
- fresh parsley, chopped, for garnish, OR Spring onions
- pasta, of your choice, cooked, to serve
Instructions
- Stir the soup, water, lemon juice, mustard, garlic powder, and carrots in a slow cooker. Add the chicken and turn to coat.
- Cover and cook on Low setting for 6 hours or until the chicken is cooked through. Serve over noodles or pastawith the noodles. Sprinkle with the parsley.
Notes
Chicken will cost about 72 Baht/Kilo, the canned condensed soup will be 120+ Baht/2 cans, make yourself for 45 Baht. Figuring the chicken and that you make the soup yourself (it only takes 5 minutes per "can"), this comes out to about 44 cents per serving for 8 servings.
Shortcut: Condensed Cream of Chicken Soup.
Adapted from an internet recipe.
Knock Your Socks Off Slow Cooker Chicken and Sausage
I cannot, at this point vouch for the accuracy of the name, but it does sound very good, if you do not want the sausage, don't add the sausage, as easy as that. On my to cook list for sure!
Ingredients
- 750 grams chicken breasts, boneless and skinless
- 500 grams sausage, up to you, spicy smoked sausage, English bangers, etc.
- 200 grams Cream cheese, room temperature
- 1 1/2 cups chicken stock, use the powder to make this
- 3 cloves garlic, smashed and minced
- 1 small onion, diced
- 2 tablespoons Dijon mustard
- salt and pepper, to taste
- spring onions, chopped, for garnish
Instructions
- In a medium sized bowl mix cream cheese with chicken stock, salt and pepper, garlic, and mustard until incorporated.
- Slice the sauce into bite size pieces, and cut the chicken breasts into 3-4 pieces each. Place this in the slow cooker, sprinkle the onion over the top. Pour the cream cheese mixture over the top of the onions.
- Cover and place on High setting for 4 hours or Low setting for 6-7 hours, checking it occasionally to make sure it's not thickening too much. If it is, add more chicken stock.
- When you are ready to serve, you can place the meal in a baking dish and pop it under the broiler for a couple of minutes for some browning. Serve over rice, buttered pasta, or boiled potatoes.
Notes
Chicken will cost you about 55 Baht/750 grams, the sausage I will say on a low side of 100 Baht, the Cream cheese will cost about 120 Baht/200 grams. This comes out to about $1.35 per serving for 6 servings, and about $1.02 for 8 servings, either way, very economical. When I make this, I can give more accurate pricing.
Adapted from an internet recipe.
Slow Cooker Chicken Noodle Casserole
Show of hands, who likes Chicken Noodle Soup? Yep, that is what I thought, most people do. Well here is a casserole recipe I found and it sounds wonderful. There is 2 cooking steps but I agree on why. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Equipment
- Slow Cooker
Ingredients
- 500 grams chicken breasts, boneless, skinless, or legs and thighs skin on bone in, (1 lb)
- 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
- 3½ cups chicken stock, fresh or from powder
- 1 bay leaf
- 1 tablespoon dried parsley
- ½ cup celery, chopped
- ½ cup carrot, chopped
- salt and pepper, to taste
- 400 grams egg noodles, (14 oz)
Instructions
- First, I cannot stress the need to make the condensed soup yourself. It is not a only a cost saver, you know what is in it. It is so easy and I have a shortcut recipe for this on the site that I have made many times. Also, use the chicken stock powder instead of canned stock or make fresh stock yourself from a chicken carcass or from a previous chicken recipe.
- Pour the undiluted condensed soup and the stock into the slow cooker and add the bay leaf and chopped celery, stir to combine then add the chicken into the broth mixture, cover and cook on High setting for 3 hours or Low setting for 5-6 hours.
- Remove the chicken, if using just breasts, shred with two forks into bite size pieces and return to the slow cooker, and if using thighs, using two forks, remove skin and bone and set aside (great treat for your dog), then shred with the forks into bite size pieces and return to the slow cooker. Or feel free to use a combination of the two. Remove the bay leaf.
- About 20 minutes before the chicken is done (either on High or Low setting), boil a pot of water and cook your egg noodles or Fettuccine (which is what I will use) and the chopped carrot together. Drain and set aside. The reason for cooking the noodles, or pasta, separate is to prevent them from becoming mush.
- After the chicken is shredded and returned to the slow cooker, stir in the egg noodles or fettuccine pasta and carrots and heat for another 30 minutes, stirring once in a while as well, until heated through. Serve.
Notes
Chicken breast will cost about 35 Baht/500 grams. The soup canned will run about 55 Baht, make yourself for 22 Baht, and the stock will only cost a few Baht if made from the powder. For 8 servings, well under $1 per serving.
Shortcut: Condensed Cream of Chicken Soup.
