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Chili Cheese Chicken
April 22, 2016 Lee
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Chili Cheese Chicken

This sounds really good, and would be easy to make in a slow cooker as well with slight modifications. On my must cook list to try.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless and skinless
  • 2 tablespoons olive oil
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fresh cilantro, chopped
  • salt and pepper, to taste
  • 2 tablespoons onion, finely chopped
  • 1 medium tomato, diced
  • 1/2 green bell pepper, cut into strips
  • 100-200 grams Cheddar cheese, cut into slices, use real cheese, 1/2 block to a full block

Instructions
 

  • In a bowl, mix the olive oil and all spices and cilantro until well mixed, season with salt and pepper to taste. This is your marinade.
  • On a chopping block, stab the chicken breasts with a fork in several places on each side, then arrange in shallow pan and pour the marinade over the top of the chicken and turn each piece of chicken several times to fully coat the chicken. Let stand for 15 minutes to an hour in the refrigerator.
  • Preheat your oven to 200 C. Arrange chicken breasts in a Pyrex baking dish, top with the onion and bell pepper.
  • Bake uncovered for 20 minutes or until the chicken is cooked through. Remove from the oven and top with the cheese slices and bake another 3 minutes or until the cheese has melted.
  • Remove from the oven and put on plates, drizzle some pan juices over the top of each piece. This would be very nice served on a bed of egg noodles, or with a scoop of pinto beans on the side.

Notes

Chicken breasts run about 80 Baht/kilo for boneless and skinless. The cheese will run about 180 Baht/200 grams. Going with 4 breasts to a kilo (although unlikely) and assuming you use an entire block of cheese, the cost would be about $1.90 per serving. Going with 60 Baht for the chicken and half a block of cheese (more reasonable), the cost would be $1.10 per serving.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY
Slow Cooker Paprika Chicken
April 22, 2016 Lee
1 Comment

Slow Cooker Paprika Chicken

This is really good but not a dump and go recipe, you have to do some work for this one. Lots of possibilities. This is excellent, I made this yesterday, 26 Apr 2016. This will be one of my regular meals.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Dish
Cuisine American
Servings 5 servings

Ingredients
  

  • 5-8 chicken drumsticks
  • dash olive oil
  • 1 onion, diced
  • 5 strips bacon, chopped, OR just cut a pack of bacon in half and go with that
  • 1 red bell pepper, diced
  • 3 cloves garlic, smashed and minced
  • 2-3 teaspoons paprika
  • 2 tablespoons all purpose flour
  • 1 can whole tomatoes, chopped, reserve the juice so you can enjoy later
  • 2 cups chicken stock, make from powder
  • 1 cup cooked white rice
  • 1/2 cup yard beans, chopped in 1 inch pieces
  • 1 tablespoon sour cream, OR use plain yogurt

Instructions
 

  • Heat a dash of olive oil in a nonstick frying pan, brown the chicken legs on all sides, brown them, not cook them, then put in your slow cooker. This photo, still browning them.
  • Using same pan, add a dash of olive if needed, add the onion and bacon, cook, stirring for 5 minutes or until onion is softened. Add the bell pepper, cook, stirring, for 2 minutes.
  • Then add the garlic and paprika. Cook for 1 minute or until fragrant. Now add the flour, stir to coat all over, cook for 1 minute.
  • Add the tomato and stock, stir until well combined. Season with pepper.
  • Carefully pour this into your slow cooker. Cover and cook on Low setting for 3 1/2 hours.
  • Increase setting to High and add the rice and beans, stir just enough to get them into the liquid. Cook uncovered for 15 to 30 minutes until beans are cooked and soft. Turn off slow cooker and leave uncovered for about 5 to 10 minutes to allow the sauce to thicken. Serve with pasta and a vegetable for a complete meal, ladle some sauce over the pasta.

Notes

I based the servings on one leg per person, when served with pasta and a vegetable, it is a filling meal. 5 legs for large ones cut from quarters, and 8 legs that are normally smaller.
Chicken legs run about 60 Baht/kilo, but can also be small. I will estimate 8 legs would be just less than a kilo, maybe 750 grams. If you buy quarters and cut the leg off yourself, not only do you get larger legs, you get larger thighs as well for use in another recipe. Everything else is minimal cost. At 60 Baht, for 5 servings, this about 40 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Squid & Shrimp Stuffed Squid
April 20, 2016 Lee
6 Comments

Squid & Shrimp Stuffed Squid

Adapted from an internet recipe.
Yep, everyone calls squid "calamari" however I call it squid. This recipe is easy, and well worth it. I made this on 10 May 2016, and this is really good! Recipe updated and my comments are listed below. This is now added to the go to recipes. Lot of options here! Link to the shortcut is listed in the Recipe Notes section.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan

Ingredients
  

  • 6 squid, about 7-8 inches long is perfect, if you use smaller squid, you need more
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • ¼ teaspoon salt
  • 2 cloves garlic, finely minced
  • 10-15 raw medium shrimp, peeled, deveined, tails removed
  • 2 plum tomatoes, finely diced
  • ½ teaspoon lemon zest
  • ¼ teaspoon fresh ginger, grated or finely minced
  • 1 teaspoon fresh parsley, chopped, OR use Thai celery
  • ¼ teaspoon ground black pepper
  • 2 cups tomato sauce, Shortcut
  • hot cooked pasta, of your choice
  • Parmesan cheese, couple of teaspoons to sprinkle onthe top, optional

Instructions
 

  • Clean your squid, I will write a 101 topic on 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 the squid on a plate and put in the fridge. Cut the tentacles off in front of the beak, discard the head. Photo shows the squid cleaned, I used 4 squid.
  • Heat your oven to 190° C (375° F), get out a 8x11 or 9x13 baking dish depending on number of squid you are using.
  • Dice the the tentacles and the shrimp (remember to remove the tails), place this in the bowl with the diced tomatoes, zest, ginger, parsley, and pepper. Mix well.
  • Heat the olive oil in a medium pan over medium heat, add the onions and salt and cook until the onions turn translucent, about 1 to 2 minutes, do not brown them, add the garlic and continue to cook for another minute. Remove from heat and put this into a medium mixing bowl and set aside to cool.
  • Once the onions and garlic are cool, add to the squid, shrimp mixture and mix well. Photo shows the stuffing mixed.
  • Using either a long ice tea spoon or a bag with a corner cut off, fill each squid with the mixture, do not over stuff them.
  • Place each filled squid in the baking dish.
  • Once all are filled, cover with tomato sauce of your choice (can be home made sauce or canned spaghetti sauce). Sprinkle with Parmesan cheese if desired.
  • Cover with foil and bake for 30 minutes. Photo shows foil removed after baking.
  • Serve over pasta of your choice.

Notes

I bought 6 squid (about 7-8 inches long) for 60 Baht. A can of tomato sauce will be about 55 Baht, a can of paste will cost 17 Baht and you can make the sauce. Everything else is minimal.
Using the cost for squid and canned sauce, the cost for 3 servings is $1.12 per meal. If using home made sauce, the cost for 3 servings is 75 cents per meal. Add a side dish and a salad, you can stretch this to 6 servings, which reduces the cost even more.
Now for the shrimp, do yourself a favor, buy a kilo for use in another recipe, take out 10-15 shrimp for this, cost is minimal, freeze the rest for another dish, problem solved.
Variants: For fillings, ground pork or pork sausage (home made will reduce cost), or ground chicken or chicken sausage (home made will reduce cost), chopped fresh fish, etc.
Shortcut: Tomato Sauce.
Updated on 10 May 2016.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn,Seafood - Squid
Slow Cooker Chicken Parmesan Soup
April 19, 2016 Lee
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Slow Cooker Chicken Parmesan Soup

This sounds really good. This is a must try.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 500 gram chicken breasts, boneless and skinless
  • 3 cloves garlic, smashed and minced
  • 1 bell pepper, chopped, any color but red or yellow would be excellent
  • 3 cups fresh tomatoes, diced
  • 5 cups chicken stock, fresh or make from powder
  • 1 small onion, diced
  • 3/4 cup Parmesan cheese, grated
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon dry oregano
  • 250 grams Penne pasta

Instructions
 

  • In slow cooker, add garlic, bell pepper, tomatoes, chicken, stock, onion, 1/2 cup of the cheese, basil, and oregano. Cook on High setting for 3 to 4 hours or Low setting for 6 to 7 hours.
  • 30 minutes before end of cooking time, remove chicken breasts and shred using 2 forks, return chicken back to slow cooker. Add uncooked pasta and stir to combine. Cook additional 30 minutes or until pasta is cooked.
  • Season with salt and pepper if needed, server with remaining Parmesan cheese.

Notes

Chicken would run about 32 Baht for 500 grams, Parmesan cheese would run about 150 Baht, estimate. This comes out to about 67 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker
Garlic Buttered Pasta
April 19, 2016 Lee
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Garlic Buttered Pasta

I like pasta as a side dish most of my meals, a nice light sauce makes this better.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 cups pasta shells, OR sprial pasta, OR even 2 round bunches of fettuccine
  • 3-4 cloves garlic, smashed and minced
  • 1 tablespoon butter
  • 1/4 cup Parmesan cheese, grated
  • 2 tablespoons fresh parsley, minced
  • salt and pepper, to taste

Instructions
 

  • Cook pasta according to package instructions.
  • Meanwhile, in a large non-stick saucepan, cook garlic in heated butter. Remove from heat, drain pasta and add to the garlic butter, then stir in the cheese, parsley, salt and pepper, toss to coat, serve as a a side dish with chicken, beef, pork or fish.

Notes

Adapted from an internet recipe.
SIDES
Slow-Cooker Chicken Tetrazzini
April 19, 2016 Lee
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Slow-Cooker Chicken Tetrazzini

This recipe was mainly processed ingredients, here is a rewrite that uses fresh ingredients for the most part. When I make, I will include step by step photos, the main photo is from the internet. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 250 grams Penne pasta
  • 1 cup heavy cream, OR make from a shorcut on this site
  • 500 grams chicken thighs, boneless and skinless, cut into 1 inch pieces
  • 1 onion, diced
  • 1 1/2 teaspoons Italian seasoning
  • 500 grams fresh mushrooms, sliced, mixed variety would work well
  • 1 cup 6 cheese Italian cheese blend, shredded, this might be a hard one, a blend of Mozzarella, Provolone, and Parmisan will work
  • salt, to taste

Instructions
 

  • Grease your slow cooker with butter. In a medium bowl, toss together the pasta and cream, set aside.
  • Add to the slow cooker the chicken, onion, Italian seasoning, and a dash of salt if you like. Mix together and pat this down, with some of the chicken going up along the sides.
  • Pour the pasta mixture into the center, keeping the pasta from touching the sides of the cooker.
  • Pile the mushrooms over the pasta, covering all of the pasta. Cover the mushroom with foil but not touching the sides of the cooker.
  • Cover the cooker and cook on Low Setting for 6 hours or High Setting for 3 hours. Turn off heat, stir in cheese, and serve.

Notes

The chicken would run about 63 Baht/kilo, get 1 1/2 kilos and debone and remove skin yourself. The cheese will be pricy if you can find the 6 cheese blend, but if you go with just Mozzarella, Parmesan, and Provolone, about 1/3 cup each, I will say this would cost no more than 150 Baht. This meal would come out to about $1.20 per serving, not bad. I will update pricing once I make this.
Shortcut: Heavy Cream.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,Chicken - Slow Cooker
Italian Cream Cheese Chicken
April 18, 2016 Lee
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Italian Cream Cheese Chicken

This sounds very good, a must try! Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Course Main Dish
Cuisine American
Servings 6 people

Ingredients
  

  • 4 chicken breasts, boneless and skinless, cut into 1 1/2 inch pieces
  • 2 tablespoons dry Italian salad dressing mix, OR make from a shorcut on this site
  • 1/2 cup butter, this is 1/2 a standard block
  • 1 1/2 cups cream, OR milk
  • 250 grams Cream cheese, softened

Instructions
 

  • Place the chicken, dry dressing mix, and butter in a crock pot. Cook for 6 hours on Low setting or 4 hours on High setting.
  • Shred chicken with 2 forks, add cream and cheese and stir to combine. Cook for another 1/2 hour on Low setting. Server over pasta or rice.

Notes

Chicken breasts can range from 65 to 85 Baht/kilo, depending if you want to remove skin yourself. Based on 85 Baht for chicken for 1 kilo, and 110 Baht for the Cream cheese, this comes out to about 95 cents per meal per person. Very reasonable.
Shortcut: Italian Dressing.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Baked Cream Cheese Chicken Taquitos
April 18, 2016 Lee
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Baked Cream Cheese Chicken Taquitos

Adapted from an internet recipe.
I know Taquitos as rolled tacos with no filling, this sounds really good, and written as I seen it, but realistically, go with large flour tortillas, fill and roll, and top with a cheese sauce and then bake. But I will try these as written first and will post step by step photos. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 people

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 2 cups cooked chicken, shredded, can be dark or white meat
  • 125 grams Cream cheese, softened, (4 oz)
  • â…“ cup salsa, Shortcut
  • ½ teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt, or to taste
  • 1 tablespoon spring onion, finely chopped
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 tablespoon lime juice
  • 1 cup Colby Jack cheese, shredded, or Cheddar cheese
  • 8-10 small flour tortillas

Instructions
 

  • Preheat your oven to 220° C (425° F) and grease a baking dish with butter and set aside.
  • In a large bowl, combine the softened cream cheese, salsa, cumin, chili powder, garlic powder, lime juice, and salt. Add in the shredded chicken, Colby jack cheese, spring onions, and cilantro. Stir until combined well.
  • Add about 3 tablespoons of the chicken mixture about 1 inch from the edge of the flour tortilla, roll it up and place it seam side down in the baking dish. Repeat with each one and place about 1 inch apart not touching each other. Bake for 15-20 minutes or until the tortilla is lightly browning around the edges. Serve with sour cream, ranch, or your favorite sauce!

Notes

Well under $1 per serving.
Shortcut: Salsa.
* Best Value $1 or Less per Serving,TEX-MEX, sort of
Skillet Sicilian Chicken
April 16, 2016 Lee
1 Comment

Skillet Sicilian Chicken

This sounds really good, going to have to give this one a try. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 5 chicken thighs, bone in, skin on
  • 1 tablespoon olive oil
  • 2 cloves garlic, smashed and minced
  • 1 teaspoon dried thyme
  • 1 teaspoon red pepper flakes
  • 3/4 cup chicken stock
  • 1/2 cup heavy cream, OR make this from a shortcut listed on this site
  • 1/2 cup sun dried tomatoes, chopped
  • 1/4 cup Parmesan cheese, grated
  • salt and pepper, to taste

Instructions
 

  • Preheat oven to 180 C. In a large cast iron pan on medium high heat, heat the oil. Add chicken and season with salt and pepper. Sear until golden and skin is crispy, about 3 minutes per side. Transfer chicken to a plate and pour off half the fat from the pan.
  • To the same pan, add garlic, thyme, and crushed red pepper flakes and let cook until fragrant, about 1 minute. Add chicken broth, heavy cream, sun dried tomatoes, and Parmesan cheese and season with salt and pepper. Bring to a simmer, then return chicken to skillet and bake for 15 minutes, until chicken is fully cooked through.
  • Serve over buttered egg noodles, boiled or mashed potatoes, or rice.

Notes

5 chicken thighs might cost 60 Baht, but buy quarters, you get larger cuts and can use the legs in another recipe. I will figure this at 100 Baht, tis would be about 75 cents per serving.
Shortcut: Heavy Cream.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Beer Shrimp
April 16, 2016 Lee
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Beer Shrimp

Beer and shrimp, sounds good to me! This sounds really good and is on my to do list to make this. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams large shrimp, peeled, tail removed, deveined if you choose
  • 2 tablespoons butter
  • 2 cloves garlic, smashed and minced
  • 1/3 cup tomato ketchup, OR make from a shorcut
  • 1 tablespoon Worcherstershire sauce
  • 1/4 cup beer, lager preferred
  • 1/4 cup spring onions, chopped, white and green parts
  • juice from one lime
  • 1 teaspoon red pepper flakes
  • 1 teaspoon paprika
  • salt and pepper, to taste

Instructions
 

  • In a large non-stick pan over medium heat, melt 1 tablespoon butter, add garlic and shrimp and cook until the shrimp is pink and cooked through, about 4 to 5 minutes, transfer to a plate and set aside.
  • Using the same pan, add the remaining butter and melt, then add the remaining ingredients, season with salt and pepper to taste and mix. Bring to a simmer and add the shrimp back to the pan until heated through.
  • Serve with toasted french bread or as is for a great appetizer.

Notes

When I buy shrimp (prawn), they are large, ocean caught using a cast net, very eco friendly but also cost about 220 to 240 Baht per kilo. So at 240 Baht, and for 4 servings, this is about $1.75 per serving, not bad considering large shrimp. If you used small shrimp, the price would be less.
Shortcut: Ketchup.
Adapted from an internet recipe.
* High Cost $1.51+ per Serving,APPETIZERS / SNACKS,SEAFOOD - ALL,Seafood - Shrimp/Prawn