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Bacon-Wrapped Grilled Corn
June 27, 2016 Lee
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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side
Cuisine American
Servings 4

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.
GRILLED / BBQ / SMOKER
Slow Cooker Golden Chicken
June 26, 2016 Lee
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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.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Dish
Cuisine American
Servings 8 servings

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.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Knock Your Socks Off Slow Cooker Chicken and Sausage
June 26, 2016 Lee
1 Comment

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!
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

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.
* Fair Value $1.01 to $1.50 per Serving,Chicken - Slow Cooker
Slow Cooker Chicken Noodle Casserole
June 26, 2016 Lee
1 Comment

Slow Cooker Chicken Noodle Casserole

Adapted from an internet recipe.
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.
Print Recipe
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Main Dish
Cuisine American
Servings 8 servings

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.
* Best Value $1 or Less per Serving,Casseroles - Slow Cooker
Mom’s Oyster Stew
June 25, 2016 Lee
1 Comment

Mom's Oyster Stew

Adapted from an internet recipe.
No, this is not my Mom's stew, just happens to be the name of the recipe I found, but it is very easy to prepare, and very good! Keep in mind these are the small, already shucked and packaged oysters. I am going to go with 3 small containers from Tesco for a pint of oysters. I made this on 6 June 2018 and used fresh oyster meat from a local fisherman, 1 pint was 45 Baht, much less than Tesco. Excellent soup as well.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Lunch, Main Dish, Side
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 pint oyster meat, shucked and drained, (2 cups)
  • 3 tablespoons butter
  • 1 clove garlic, smashed and finely minced
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon paprika
  • 1½ cups evaporated milk
  • ½ cup milk

Instructions
 

  • In a medium sauce pan, melt the butter over medium heat. Add the garlic, salt and pepper; cook and stir until fragrant, about 5 minutes. Stir in the evaporated milk and milk and reduce to a simmer.
  • When the milk is hot add the oysters and cook just until the oysters start to curl and turn opaque. Taste and season with more salt and white pepper if needed.
  • Serve with saltine or oyster crackers on the side. (Not much to look at, but tasty!)

Notes

For a main dish, 2 servings with a salad on the side, and as a side dish, 3-4 servings. For pricing, a small container of oyster meat from Tesco is 45 Baht each, I am thinking 2-3 containers for a pint, I have to verify this still. I buy fresh oyster meat by the pint from the local fishermen at a cost of 45 Baht. For 2 servings 70 cents. Tesco bought oysters would be twice this.
Variants: 1. Add diced celery at the beginning and soften that up with the butter, then proceed with the recipe. 2. Double the amount of oysters.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Oysters,SOUPS, STEWS, CHILI
Scalloped Oysters I
June 24, 2016 Lee
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Scalloped Oysters I

Adapted from an internet recipe.
Now this sounds really good! I cannot wait to make this. This would be the small oysters already shucked and in the small containers at say Tesco or even available from vendors in villages. The recipe calls for 1 pint of oysters, I am going to go with 3 small containers from Tesco for this, after I make, I will report with photos.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side
Cuisine American
Servings 2 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch)

Ingredients
  

  • 1 pint oyster meat, shucked and drained, (2 cups)
  • 1½ cups saltine cracker crumbs
  • ½ cup butter, melted, (1 stick / ½ standard block)
  • ¼ cup oyster liquid
  • 2 tablespoons milk

Instructions
 

  • Preheat your oven to 180° C (350° F). Get out a 8x8 inch baking pan.
  • Combine crumbs with the melted butter. Put a thin layer of crumbs in the bottom of a baking dish. Alternate layers of oysters and crumb mixture, sprinkling each layer with seasoning of your choice. Do not use more than 2 layers of oysters.
  • Mix the milk and the oyster liquid together and pour over the last layer of oysters, then top with crumb mixture. Bake for 30 minutes. Remove from oven, let rest 5 minutes, serve as a main with several sides or as a side dish (to get more portions from it).

Notes

Once I make this I will report on the number of servings, photos, etc. Right now, a small container of oyster meat from Tesco is 45 Baht each, I am thinking 3 containers for a cost of 135 Baht. If you serve this as a side, say 6 servings, this is about 67 cents per serving. More to follow when I make this.
Variant: 1. Use green mussel meat, but you would need to remove any grass first.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Oysters
Cottage Pie
June 24, 2016 Lee
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Cottage Pie

This is a casserole that is filling, made with ground beef (made with minced pork when I make it), and the variant is Shepherds Pie which is made from lamb. There is loads of recipes like this, all have little changes, this is the basic version that sounds really good. Feel free to use fresh or frozen vegetables. This is a cook everything then prepare casserole. On my to cook list.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine European
Servings 6 servings

Ingredients
  

Potato Topping

  • 5 large potatoes, diced, peel them if you like but not required
  • 5 cloves garlic, peeled
  • 1 cup fresh carrot, diced
  • 2 tablespoons butter
  • 1/8 cup milk

Beef Mixture

  • 750 grams ground beef, OR minced pork
  • 1 onion, diced
  • 1 celery stalk, diced, this would be imported celery
  • 2 tablespoons butter
  • 3 tablespoons all purpose flour
  • 1 1/4 cups beef stock, make from the powder
  • 1/2 teaspoon mustard powder
  • 2 tablespoons Worcherstershire sauce
  • oil for cooking, oil of your choice

Vegetable Filling

  • 1 cup fresh corn, OR frozen
  • 1 cup fresh peas, OR frozen

Instructions
 

Potato Topping

  • Cook the potatoes, carrots, and garlic cloves in a big saucepan with enough water to cover, simmering until tender. Drain and add to a large mixing bowl. Season with salt and pepper, a few tablespoon of butter, and about 1/8 cup of milk. The potatoes should be a thicker consistency than if you were eating them as is. Mash to potatoes until the potatoes are smooth, lumps of carrots are ok. Taste and season again if needed.

Beef Mixture

  • While the potatoes are cooking brown the ground meat in a large skillet. Drain fat. Remove from pan and set aside. In enough oil to cover the bottom of the skillet saute onion and celery until tender. Add two tablespoons butter, flour, and mustard, stir for a minute. Slowly add in stock and stir or whisk until smooth. Add ground beef and Worcestershire sauce. Season with salt and pepper. Bring to a simmer for 3-4 minutes. Taste and season further if needed.

Vegetable Filling

  • Steam the peas and corn, if you are using a pea, corn, carrot, and bean frozen mix, no worries, use those.

Assemble

  • Preheat your oven to 400 degrees. In a deep-sided 8×8 in light greased with butter casserole pan, spread the meat mixture evenly across the bottom, the sprinkle the pea and corn mixture over top. Dollop the potatoes over top of the vegetables and spread out, roughing up the top with fork. Bake for 30-35 minutes until golden brown on top and bubbly. Put a baking sheet on the rack underneath to catch any drips. Let rest 5 minutes before serving. A salad on the side would be a perfect meal.

Notes

Ground beef will run about 150 Baht/750 grams. Pork will run about 100 Baht/750 grams. For 6 servings, this is about 75 cents per serving. Very reasonable.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CASSEROLES
Cottage Cheese Meatloaf
June 24, 2016 Lee
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Cottage Cheese Meatloaf

This is a more traditional meatloaf but with Cottage cheese added. You can make this from beef or pork. This sounds really good and is on my to cook list. Link to the shortcut is 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 6 servings

Ingredients
  

  • 500 grams ground beef, OR minced pork
  • 1 cup Cottage cheese, OR you can make from a shortcut listed on this site
  • 1 egg
  • 1/2 cup quick cooking rolled oats
  • 1/4 cup ketchup
  • 1 tablespoon prepared yellow mustard
  • 2 tablespoons onion, minced, or just go with 1 small onion minced
  • 1 clove garlic, smashed and minced
  • 1 tablespoon Worcherstershire sauce
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup Parmesan cheese, grated

Instructions
 

  • Preheat your oven to 180 C and get out a shallow baking dish, like an 8x8 square pan. You can use a loaf pan but will need to increase the time due to the increased thickness.
  • Combine all ingredients except the cheese in a bowl until well mixed. Press this into the baking dish. Bake for 20 minutes, remove from oven and sprinkle cheese over the top and bake for an additional 15-20 minutes. Let rest for 5 minutes then cut into squares and serve with sides of your choice.

Notes

Ground beef will run about 100 Baht for 500 grams, minced pork will run about 70 Baht for 500 grams. To minimize the beef cost, buy a large piece of beef and mince it yourself. This comes out to about (figuring 100 Baht for the beef) 50 cents per serving for 6 servings.
Shortcut: Cottage Cheese.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,BEEF
Pork Liver
June 24, 2016 Lee
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Pork Liver

Lee
Probably not a favorite of many readers, but I like fried liver, chicken, beef, and pork (and for some who have had it, bear liver is hands down, the best there is). Liver is the easiest thing to cook, but if over cooked, it can be tough. Once in a while the store in town will have pork liver, and on Tuesdays in the village, sometimes beef liver is available. No serving amounts are given as that varies from one persons preference to another. Cook time is not listed as liver is cooked in batches.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Dish
Cuisine American
Servings 0

Ingredients
  

For Liver

  • beef or pork liver, cut into â…œ to ½ inch thick slices
  • 1-2 cups all purpose flour, for coating liver slices
  • butter
  • olive oil
  • salt and pepper, to taste

For Onions if desired

  • 1-2 onions, thinly sliced
  • olive oil

Instructions
 

For Liver

  • Melt a tablespoon or so of butter with a splash of olive oil in a heavy bottom non stick pan on medium to medium high heat.
  • If the liver slices are large, cut them in half. Place some flour on a large plate and roll the liver pieces in the flour to coat and add each slice to the hot pan. Cook in batches, do not overload the pan at one time. Cook for about 2-3 minutes until golden brown then turn and cook for another 2 minutes or so until golden brown. The KEY to good liver is to not over cook it, light pink on the inside is perfect for tender liver. As the liver cooks, remove to a plate and cover with foil to keep them warm and continue cooking the rest of the liver in batches. Add butter and olive as needed but allow it to heat before adding more liver.
  • Serve with a side of your choice, and I really like spicy mustard as a sauce on the side as well.

For Onions if desired

  • In a second pan on low temp, heat a splash of olive oil, when heated, add the sliced onion, stir to break up rings, and cook until limp and browning, stir occasionally. Plate the liver and spoon the onions over the liver pieces.
  • My photo did not do this justice, this liver is still pink in the middle. Plated with baked butternut squash and spicy mustard on the side as well. Easy and nutritious meal.

Notes

Pork liver runs about 130 Baht/kilo. I really have no idea how much I get when I buy liver or even how much I cook up at a time. I get beef liver from an open market in the village and I have no idea how much this is. I will report prices and pricing when purchase more liver. I will safely say the cost per meal would $1 or less per serving.
* Best Value $1 or Less per Serving,5 Ingredients or Less,Pork - Hearts, Kidneys, Liver
Cheeseburger Meatloaf
June 24, 2016 Lee
2 Comments

Cheeseburger Meatloaf

This is the Cheddar variant to the Swiss Cheese Meatloaf recipe I posted here. I just threw this together but did not take any step by step photos, as I thought this would just be average, but was I wrong. This is excellent and so easy. I use minced pork for meatloaf so if you do the same, you should use a meat thermometer to make sure the correct internal temp is reached. I will make this again so I can take the step by step photos. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 kilo minced pork, OR ground beef
  • 250 grams Cheddar cheese, real cheese, no fake stuff here
  • 1 onion, diced
  • 2 eggs
  • 2 dill pickles, small, sliced, OR make from a shortcut
  • 2 tablespoons dil pickle juice
  • 4 slices bread, white or wheat works, torn apart
  • prepared yellow mustard, couple of squirts
  • 3 tablespoons BBQ sauce, OR make from a shortcut
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 180 C. Get out a couple of loaf pans.
  • In a large bowl combine all the ingredients with just a large spoon, no need for hand mixing, takes just a minute.
  • With your block of cheese, you will need 10-12 slices (1/2 to 2/3 of the block), the rest of the block you need to shred for the topping. This is the cheese I use. This Mainland Brand Cheddar cheese, 250 grams, from New Zealand, and is real cheese.
  • I use two loaf pans when making meatloaf. Take the meat mixture and pat down in the bowl and using the large spoon, mark it into 4 sections, use 1/4 of the mixture in each loaf pan, spread out and pack down, then top with the cheese slices, 5-6 slices on the meat mixture.
  • Use the remaining meat mixture to to cover each loaf pan. Top with more BBQ sauce. Bake for for 40 minutes, and use a meat thermometer to check internal temp then continue to bake about 10 minutes more to ensure the cheese is melted. Remove from oven and sprinkle on the shredded Cheddar cheese and return to the oven for just a few minutes to melt the cheese on top. Remove from oven and let rest for about 5-10 minutes before serving.

Notes

Minced pork is about 135 Baht/kilo. The block of cheese will cost about 180 Baht. For 8 servings this would be about $1.12 per serving, for 10 servings this would be about 90 cents per serving. Very reasonable.
Variants: Layer in some sliced mushrooms over the cheese before adding the remaining meat mixture. Another variant would be to add sliced bacon to the top.
Shortcuts: BBQ Sauce, Dill Pickles.
My own recipe.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,PORK