Author Archive
Chicken & Swiss Skillet
Chicken and Swiss cheese? My favorites! Chicken breasts cooked in a skillet and covered with cooked onions, bacon, and mushrooms. This is easy recipe. I made this last night, 18 May 2016, recipe updated with my findings, my comments below.
Ingredients
- 4 chicken breasts, boneless and skinless
- 250 grams sliced bacon, optional, diced
- Swiss cheese, slices, slice a block for this, no processed stuff
- 1 onion, sliced
- 2 cups mushrooms
- 1/4 cup white wine, optional, OR 1/4 cup chicken stock
- spring onions, optional, chopped for garnish
- salt and pepp
Instructions
- Heat a heavy bottomed skillet (or cast iron pan) over medium heat, then add the bacon and cook 5-6 minutes or until the bacon is crispy. Use a slotted spoon to remove the bacon from the pan and set aside in a bowl, keeping the bacon fat in the pan.
- Turn the heat up to medium-high. Season the chicken with salt and pepper on both sides, place the chicken breasts in the pan and set a timer for one minute. After the minute is up, turn the breasts over and turn the heat down to low, cover the pan, and set another timer for 10 minutes. After 10 minutes, open the lid, lay one slice of cheese over each chicken breast (lay cheese slices over the breast from slices from a block is preferred, cannot go wrong with too much cheese) then re-cover and let cook for another 5 minutes. Remove the chicken breasts to a plate and cover with foil to keep warm. Photo shows real Swiss cheese used, and I am heavy handed when it comes to cheese so the slices are thick.
- Turn the heat back up to medium and add the sliced onions, cook until soft and translucent, about 4-5 minutes. Remove onions from the skillet and place in the bowl holding the diced bacon. Add the sliced mushrooms to the pan and let them brown up a little, toss once in a while to get most browned.
- Once the mushrooms have cooked, add the white wine or broth to the pan and use a wooden spoon to scrape up any brown bits from the bottom of the pan. Return the bacon and onions to the pan, then toss to combine. Serve by placing one chicken breast on a plate, then topping with the bacon, mushroom, and onion mixture. Garnish with chopped spring onion or parsley if desired. Serve with a side of your choice. Photo shows the chicken plated with the onions and mushrooms on the top and a side of potato salad.
Notes
I bought 4 large chicken breasts two days ago for 74 Baht. The cheese will run 180 Baht for a block of Swiss cheese (Mainland brand from New Zealand), 1/3 of a block will cover two chicken breasts. This comes out to about $1.70 per meal for 4 servings, if you add the bacon, the cost will increase. Overall, not a bad price for a very tasty meal.
Adapted from an internet recipe.
Basic Mac & Cheese
This is the basic recipe, add to it what ever you like, change the cheeses, etc. This is a building block, change it to make it fit your tastes. I have made this many times. I do not use boxed mac & cheese, something about powdered, glow in the dark cheese that is not right.
Ingredients
- 500 grams uncooked pasta, of your choice
- 4 cups milk
- 1/2 cup butter, this is 1/2 a standard block of butter
- 1/2 cup all purpose flour
- 1/4 teaspoon mustard powder, optional
- 3 cups Cheddar cheese, shredded
- 1 cup Parmesan cheese, shredded
- salt and pepper, to taste
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook it just until just tender, about 11 minutes. Drain the pasta then set it aside.
- In a medium saucepan set over medium heat, warm the milk until it is simmering then set it aside.
- In a large heavy-bottomed stock pot, melt the butter over medium heat. Once the butter has melted, whisk in the flour and cook the mixture, whisking constantly, until it turns light brown in color and has a slightly toasted aroma, about 3 minutes. Whisk in the dry mustard (optional).
- Remove the pot from the heat then slowly whisk the warm milk into the flour mixture. Continue whisking constantly to avoid any lumps. (The mixture will become very thick and then thin out gradually until it is smooth.)
- Return the pot to the stove over medium-high heat and cook the mixture while whisking constantly until it has thickened enough to coat the back of a spoon, about 2 minutes. Season the mixture with salt and pepper to taste and reduce the heat to medium. Whisk in the Cheddar and Parmesan cheeses until they are melted and the cheese sauce is smooth.
- Add the pasta, stirring to combine, then add what ever else you would like to add and mix in, cook just until the pasta is warmed throughout.
- Serve with a salad for a nice meal.
Notes
Cheese is the biggest factor here, 1 cup of shredded cheese is about 100 grams, you would need 1 1/2 blocks of good Cheddar for 3 cups, about 180 Baht per block, cost would be about 240 Baht for Cheddar. For Parmesan, 1 cup is about 150 grams, that is about 150 Baht. Not a cheap meal. This comes out to about $1.90 per serving for 6 people. Reduce the price per serving by adding a vegetable side dish.
Variants: 1. Add leftover diced ham, leftover diced chicken, and a little on the pricy side, lobster, cooked prawns, cooked sausage, imitation crab, can or two of tuna. 2. Add cooked vegetables such as broccoli or cauliflower to name a few.
Been making this for several years now.
Macaroni and Cheese with Cauliflower, Tuna, and Egyptian Roumy Cheese
This sounds good, but the Roumy cheese could prove very difficult to find. If you cannot find this, substitute Romano cheese in its place. With the tuna (best to use fresh tuna you cooked, not canned) and the cauliflower, this is a complete meal. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 225 grams pasta, of your choice, Canneroni works well
- 1 kilo fresh cauliflower, cut into bite size pieces, include stem
- 200 grams white Cheddar cheese, shredded, cannot find it, go with mild Cheddar
- 80 grams Roumy cheese, shredded, cannot find it, go with Romano
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, smashed and minced
- 1 teaspoon dried rosemary
- 3 1/2 tablespoons all purpose flour
- 3 cups milk, room temperature
- 1 1/2 teaspoons Worcherstershire sauce
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 can tuna, in water, drained, OR use 1/2 cup fresh, OR make from a shortcut
- 1/2 cup fresh parsley, chopped
Instructions
- Cook the pasta according to the package directions, drain, toss with just a touch of olive oil to prevent sticking, and set aside.
- Bring a pot of water up to a rolling boil, add the cauliflower and cook until fork-tender, about 5 minutes, drain and set aside.
- Toss together the white Cheddar and Roumy cheeses in a bowl, measure out ¾ cup and reserve it for the topping.
- Add the oil to a medium large pot over medium-high heat. Add the onion and cook until softened, but not browned, about 5 minutes, stirring occasionally. Turn the heat down to medium and add the garlic and rosemary; cook 1 minute more, stirring constantly. Whisk in the flour and cook 1 minute, then gradually whisk in the milk; stir in the Worcestershire sauce, salt, and black pepper. Bring to a gentle boil, stirring constantly, and then remove from heat.
- Whisk in the cheese, except the reserved amount) until smooth. Stir in the pasta, cauliflower, tuna, and parsley. Taste and season with additional salt and pepper as desired.
- Preheat your broiler (counter top ovens, use the top coil) and butter a 9x13-inch baking dish. Pour the pasta mixture into the dish and sprinkle the reserved 3/4 cup of cheese on top. Broil until the cheese melts and is bubbly. Serve.
Notes
Cheese would be the most costly item here in this recipe, all the rest is minimal. White Cheddar I cannot price, nor the Roumy. Yellow Cheddar, imported from New Zealand will run about 180 Baht for 200 grams. If you cannot find Romano cheese, go with 230 grams of Cheddar. Go with fresh tuna and that will reduce your cost even further, the rule is 1/2 cup of fresh cooked tuna = 1 can of tuna. We'll say 200 Baht for the cheese and 40 baht for a can of tuna, this comes out to about $1.75 per person for 4 meals, and $1.18 per person for 6 meals. Overall, not bad. Fresh tuna would reduce this.
Variants would be, cooked shredded or diced chicken instead of tuna, spring onions instead of parsley (need that green or the dish would look really bland), broccoli instead of or with the cauliflower.
Shortcut: Tuna.
Adapted from an internet recipe.
Sriracha Mac & Cheese
Sriracha sauce in the states is mainly called Rooster Sauce due to the rooster on the bottle. In the states this is a clear plastic squeeze bottle, white text and a bright green cap. Here in Thailand however, we have another version, same sauce, glass bottle, but still Sriracha Sauce. Sriracha is a chili and garlic sauce, which I use in place of ketchup. This recipe is on my to cook list.
Ingredients
Sauce
- 3 cups milk
- 1/2 cup butter
- 1/2 cup all purpose flour
- 1 teaspoons salt
Pasta
- 350 grams dry elbow macaroni
- 1 tablespoon fresh ginger, minced
- 2 1/2 tablespoons butter, room temp
- 2 cups Cheddar cheese, shredded
- 2-3 tablespoons Sriracha Chili Garlic sauce, plus more for garnish
- 1 cup spring onions, chopped, green and white parts
- 3/4 cup panko breadcrumbs
Instructions
Sauce
- Heat the milk in a pot over medium heat until it just starts to bubble, but is not boiling, 3-4 minutes. Remove from heat. Heat the butter over medium heat in a separate, heavy bottomed pot. When the butter has just melted, add the flour and whisk constantly until the mixture turns light brown, about 3 minutes. Remove from the heat.
- Slowly pour the warm milk, about 1 cup at a time, into the butter-flour mixture, whisking constantly. It will get thick when you first add the milk, and thinner as you slowly pour in the entire 3 cups. This is normal. Once all the milk has been added, set the pot back over medium-high heat, and continue to whisk constantly. In the next 2-3 minutes the sauce should come together and thicken. Use the spoon test to make sure it’s ready. Dip a metal spoon into the sauce, if the sauce coats the spoon and doesn’t slide off like milk, then it’s ready. Add the salt and stir to combine.
Mac & Cheese
- Preheat your oven to 200 C. Meanwhile, cook the pasta in boiling water until tender, drain, rinse with cold water, and drain again. Then mash together the ginger and butter in a small bowl.
- Add the sauce, cheese, and ginger butter to a large heavy-bottomed pot and cook over medium heat. Stir until the cheese is barely melted, about 3 minutes. Add the Sriracha and the cooked pasta and continue cooking while stirring continuously until the dish is nice and hot, another 5 minutes, then add the green onions and stir to fully combine.
- Pour the mac into a 13x9 inch casserole pan and sprinkle with panko and some additional cheese, bake until hot and bubbly and the topping is golden, about 20 minutes. Remove from the oven and drizzle with more sriracha. Spoon into bowls and serve.
Notes
The 2 cups of grated cheese may cost 160-180 Baht for a block. One block should easily cover the 2 cups needed. Everything else is minimal. Cost would be about $1.35 per serving, overall not bad.
Adapted from an internet recipe.
Spicy Pizza Mac & Cheese
It is like pizza without the crust. Your favorite pizza toppings in a creamy mac & cheese, win win! On my to cook list!
Ingredients
For the Pasta
- 350 grams dry pasta, spiral pasta would be great in this
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 plum tomatoes, diced
- sliced ham, diced, optional
- bacon, cooked, diced, optional
- 1/4 black olives, sliced
For the Sauce
- 3 tablespoons butter
- 3 teaspoons garlic, smashed and minced
- 1/4 cup all purpose flour
- 2 3/4 cups milk
- 1 teaspoon red pepper flakes
- 3/4 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 cup Greek yogurt, OR regular yogurt
- 2/3 cup Mozzarella Cheese, shredded
- 2/3 cup Parmesan cheese, grated
Instructions
- Cook pasta in boiling water until tender, drain and set aside.
- Meanwhile, preheat your oven to 180 C and lightly grease with butter, a state of Kansas baking dish (9x13 inches).
- In a large pan, heat olive oil over medium high heat. Cook onion, all the bell pepper for 2 minutes, add tomatoes and continue to cook until onion and peppers are crisp and tender and liquid from the tomatoes has thickened and mostly evaporated, about 5 minutes. With a slotted spoon, remove vegetables from pan and set aside, drain out the oil.
- In same pan, melt butter over medium heat. Sprinkle in garlic and flour and cook, whisking often until flour is golden brown, about 2 minutes. Gradually pour in milk, whisking constantly. Cook until sauce thickens, about 6-7 minutes. Remove from heat and stir in red pepper flakes, salt and oregano. Stir in Greek yogurt, mozzarella, add drained pasta and vegetables, stir to coat.
- Roughly chop 2/3 of the ham, and or bacon, stir into pasta mixture, reserving remaining ham/bacon. Spoon pasta into prepared baking dish, then scatter olives and remaining ham/bacon over top. Sprinkle with Parmesan cheese and bake until hot and bubbly, about 20 minutes. Let rest a few minutes before serving.
Notes
Minimal amounts really for all ingredients, I will put this at $1 per serving for 8 servings. When I make this, then I will give a better price range.
Adapted from an internet recipe.
BBQ Chicken Mac & Cheese
Mac & Cheese was a staple when I was growing up, but it was the boxed kind, it was cheap, but I always wondered about the glow in the dark orange cheese. This sounds like a great variant. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 2 cups dry elbow macaroni
- 1 tablespoon olive oil
- 1 cup fresh mushrooms, chopped, can be Oyster, King Oyster, Shiitake, etc.
- 1/2 cup green peas
- 1 cup milk
- 1 tablespoon all purpose flour
- 2 cups Cheddar cheese, shredded
- 1 tablespoon BBQ sauce, OR make from a shortcut
- 2 chicken breasts, cooked and cubed
- spring onions, thinly sliced, white and green parts
- salt and black pepper, to taste
Instructions
- Cook elbow pasta according to package instructions, drain, splash with olive oil to prevent sticking and set aside.
- Heat a pan and the olive oil over medium heat, add the mushrooms and cook until slightly browned, then add the peas and cook for one more minute. Remove from heat and set aside.
- In a sauce pan add milk and turn on heat to medium, whisk the flour into the milk. Bring milk to a boil, continue whisking, milk will thicken. Remove from heat and add the cheese and stir or whisk until cheese melts. Once the cheese is melted, stir in the the BBQ sauce and chicken, then stir in the the peas and mushrooms.
- Pour the sauce over the macaroni and gently mix to coat all the pasta. Spoon onto serving dishes and sprinkle on some of the sliced spring onions and even some additional shredded Cheddar cheese.
- Al alternative is to pour the mixed pasta and sauce into a casserole pan, top with shredded Cheddar cheese and breadcrumbs and put under the broiler until the cheese is melted and bubbly.
Notes
Two chicken breasts is minimal since it is 60 Baht/kilo, 2 breasts is less than that. As a bonus, boil the chicken breasts with some vegetables to cook them, and you will have chicken stock for another recipe (or cook the pasta in the stock). Cheese will cost about 160-180 Baht for a 200 gram block, easily 2 cups of shredded. Going with 180 Baht for the cheese and say 30 Baht for the chicken, and 40 Baht for the pasta, this comes to about $1.85 per meal for 4 people.
Shortcut: BBQ Sauce.
Adapted from an internet recipe.
Mississippi Pot Roast I
Provided by a good friend, this is on my to cook list.
Ingredients
- 1 boneless chuck roast, about 1 1/2 to 2 kilos
- 1/4 cup all purpose flour
- salt and black pepper, to taste
- 3 tablespoons canola or vegetable oil
- 4 tablespoons butter
- 10 fresh pepperonico peppers, OR use fresh banana peppers
- 2 tablespoons mayo
- 2 teaspoons cider vinegar
- 1/4 teaspoon dried dill
- 1/8 teaspoon paprika
- fresh parsley, for garnish
Instructions
- Dredge the chuck roast in flour, salt, and pepper to taste, and massage it into the meat.
- In a skillet on a very high heat, brown the meat on all sides in the canola oil to create a crust.
- Transfer the meat to a Crock-Pot and top with butter and pepperoncini. Cover the slow cooker and set it to Low setting.
- In a small bowl, mix the mayonnaise, vinegar, dill, and paprika until well combined, open the slow cooker and spread this over the meat, cover, and cook on low for 8 hours.
- Remove the roast and shred with two forks, then return the meat to the slow cooker, and stir to mix in the juices. Serve garnished with fresh parsley, and sides of your choice.
Notes
Beef will run about 150 Baht/kilo, large cities should be able to get a chuck roast, out of the way places, like where I am at, I will try this with just 1-2 large chunks of beef. 300 Baht for 2 kilos would be about $1.47 per serving.
Provided courtesy of good friend, Al Easley.
United States.
United States.
Slow Cooker Ribs
This recipe was submitted by a good friend and he swears by these ribs. This is another rib recipe for me to try soon! Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 1/2 kilos baby back pork ribs
- 2 cups BBQ sauce, OR make from a shortcut
- 1/4 cup brown sugar
- 4 tablespoons cider vinegar
- 3 tablespoons dried oregano
- 1 teaspoon Worcherstershire sauce
- 1 tablespoon cayenne pepper
- 1 tablespoon chili powder
- salt and black pepper
Instructions
- Combine BBQ sauce, brown sugar, cider vinegar, oregano, Worcestershire sauce, cayenne pepper, and chili powder in a small bowl.
- Salt and pepper the ribs. Place ribs in slow cooker, and cover in sauce. Cook low and Low setting for 8 hours or High setting for 4 hours.
- After the ribs are done, spoon the BBQ sauce in the slow cooker over the ribs before removing. Cut the ribs, serve with the BBQ sauce and sides of your choosing.
Notes
Pork ribs run 135 Baht/kilo, you would need about 200 Baht worth of ribs, all the rest is minimal. For 4 people this is about $1.50 per person, for 6 servings this is about $1 per person, overall, a good price.
Shortcut: BBQ Sauce.
Provided courtesy of good friend, Jerry Juliana.
United States.
United States.
Fred's Crockpot Tri-Tip Roast
This comes from a good friend, and this recipe has been featured in "Louisiana Cookin" Magazine and it is that good. This recipe calls for a tri-tip roast, but Fred assures me, any cut of beef will work. I made this on 11 May 2016, excellent. My comments below. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 1/2-2 kilo tri-tip roast, OR any cut of beef
- 8 red potatoes, small to medium in size, diced
- 2-4 cloves garlic, smashed and minced
- 1 large onion, chopped
- 1 packet dry onion soup mix, OR make from a shortcut on this site
- 1 3/4 cups beef stock, use fresh or from the powder
- 1/2 cup red or white wine
- 2 tablespoons Worcherstershire sauce
- 2 bay leaves
- Cajun spice mix, OR make from a shortcut on this site, this is to rub the roast
Instructions
- Rub the roast on all sides with Cajun spice mix, or herbs of your choice, and place the roast, covered, in the refrigerator for at least an hour or up to overnight to allow the beef to absorb the spices.
- After the marinating time, placed the diced potatoes, onion, and half the garlic in the bottom of your slow cooker and mix together. Set the roast on top of the potato mixture.
- In a large bowl, mix together the dry onion soup packet, bay leaves, beef stock, wine, and Worcestershire sauce. Pour the liquid mixture over the roast. Sprinkle on remaining minced garlic on the roast and potato mixture.
- Cook on Low setting for 7 1/2 to 8 hours, serve with your choice of sides.
Notes
Beef will run about 150 Baht/kilo, a 2 kilo roast would be 300 Baht, everything else in minimal. This comes out to about $1.10 per serving for 8 servings, very reasonable.
Shortcuts: Dry Onion Soup Mix, Cajun Spice Mix.
Provided courtesy of good friend, Fred Neeleman.
United States.
United States.
Greek Yogurt
Greek yogurt is just a more strained version of regular yogurt, no kidding. You pay top dollar for it but you can do yourself and save the money.
Ingredients
- regular yogurt, amount is up to you
Instructions
- Place a wire mesh strainer or rice strainer over a bowl, place a double layer of cheese cloth, or a basket style coffee filter in the strainer.
- Add yogurt. Cover with plastic wrap or foil, and put in the fridge.
- Drain for 1 hour to remove 20% of the whey. Drain for 3-4 hours to remove 1/2 the whey. Drain overnight (about 8 hours) to remove all the liquid, this gives you a consistency of sour cream.
Notes
Adapted from an internet recipe.
