Author Archive
Ham & Pasta Casserole
This is an excellent casserole, I used ham steaks I cubed. Easy and delicious, well liked by the family as well! I made this on 10 Aug 2023 and is a modified recipe from the original.
Equipment
- Casserole (3 quart)
- Oven
Ingredients
- 400 grams dry spiral pasta, or bowtie pasta, (about 12-14 oz)
- 3 cups ham, diced
- 3 cups Cheddar cheese, shredded, divided
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g)
- ½ cup sour cream
- ¼ cup milk
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Heat a pot of salted water to boiling, then add the pasta and cook until just tender, as it will go in the oven and cook more. Drain well. I used three color spiral pasta.
- After you start the pasta, preheat your oven to 180° C (350° F), get out a 3 quart casserole and grease with butter or cooking spray.
- In a large mixing bowl, add the diced ham, soup, sour cream, milk, onion and garlic powders.
- Stir to mix together.
- Now add 2 cups of the Cheddar cheese, and mix together.
- When the pasta is drained, add to the mixing bowl and mix together.
- Pour mixture into the prepared casserole and smooth out the top. Sprinkle on the remaining 1 cup of Cheddar cheese.
- Place in the oven and bake for 30 minutes or until the cheese is starting to brown.
- Serve with side dishes of your choice, enjoy.
Notes
High cost per serving based on the ham and cheese used, but certainly worth it for a great once in a while meal.
I used 3 ham steaks (500 g) from Makro, they come in a package of 6 which is 1,000 g).
Nuggets & Tots Casserole
This recipe is from a recipe site called Just a Pinch, and this is my tailored version of this recipe. It is easy to make, taste is excellent, and it is filling! A great way to use chicken nuggets. Feel free to use tots, hash browns, or even French fries, as that is what I used when I first made this. Excellent casserole! The chicken nugget and tots amounts are estimates, use enough to cover the bottom of the dish in one layer.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 500 grams frozen chicken nuggets, or as needed, (1 lb)
- 500 grams frozen tots, or frozen hash browns, or frozen French fries, as needed, (1 lb)
- 2 cans condensed creamy chicken & mushroom soup, or chicken soup, or mushroom soup, (10½ oz / 298 g each)
- 2 cans carbonara sauce, (10½ oz / 298 g each)
- ½ cup milk
- 1 envelope dry onion soup mix
- 1 tablspoon Italian seasoning
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 2 cups Cheddar cheese, shredded
Instructions
- Preheat your oven to 180° C (350° F), get out a 9x13 baking dish and grease with butter or cooking spray.
- Add frozen chicken nuggets to the bottom of the pan to make one even layer.
- Add frozen tots or frozen hash browns on top of the nuggets in one even layer. If using frozen French fries, just scatter them on top of the nuggets but you want about ¾ inch of space from the fries to the top edge of the dish.
- In a mixing bowl, add the soup, carbonara sauce, milk, onion soup mix, Italian seasoning, garlic powder, and black pepper. Stir to mix together.
- Pour mixture over the tots or fries and smooth out to the edges.
- Sprinkle evenly with the Cheddar cheese.
- Place in the oven and bake for 1 hour or until the cheese is browning on top. Remove from oven and let cool for 5 minutes.
- Serve with side vegetable of your choice, and enjoy.
Notes
Low cost per serving as this makes a lot.
Slow Cooker Bean Free Chicken Chili
This recipe is from a social media friend who specializes in slow cooker dishes. I made this on 4 Aug 2023, and the Thai family loved this, a very enjoyable chili for sure.
Equipment
- Slow Cooker (6+ quart)
Ingredients
- 4-5 chicken breasts, boneless, skinless
- 2 cans creamed corn, (15 oz / 425 g each)
- 2 cans diced green chilies , (4 oz / 113 g each)
- 1 cup salsa verde
- 3 cloves garlic, minced
- ½ cup chicken broth
- 1 teaspoon ground cumin, heaping
- 1 teaspoon chili powder, heaping
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoon lime juice
- salt and pepper, to taste
Instructions
- Add the chicken breasts to your slow cooker.
- To a large mixing bowl, add the remaining ingredients.
- Stir to mix together.
- Pour mixture over the chicken, cover and set to Low and cook for 4-6 hours.
- At 4 hours, using a meat thermometer, check the internal temp on the thickest chicken breast, when it reads 74° C (165° F), the chicken is done, if not, check again at 5 hours then at 6 hours. Mine was perfect at 5 hours. Remove chicken from the slow cooker to a cutting board, chop or shred with forks, and return to the cooker.
- Stir the chicken into the chili, cook for another 10-15 minutes.
- Serve, and if desired top with your favorite chili toppings, such as shredded cheddar cheese, sour cream, green chilis, or spring onion. Enjoy.
Notes
For Thailand, this is high cost per serving based on the canned diced green chilis (import). The salsa verde can be an import or locally produced, I used a locally produced so I did save a few dollars that way.
Peach Dump Cake II
Sounds like an excellent cake. Link to the Shortcut is in the Notes section.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 2 cans peach slices in heavy syrup, undrained, (15¼ oz / 432 g each or see Notes)
- 1 yellow cake mix, Shortcut
- ½ teaspoon ground cinnamon
- ½ cup butter, melted, plus more for greasing pan
Instructions
- Preheat your oven to 190° C (375° F), grease a 9x13 baking pan with butter.
- Add the cake mix to a mixing bowl and add the cinnamon, whisk to mix together.
- Sprinkle the mix over the peaches.
- Drizzle the butter over the mix.
- Bake for 45 minutes or until lightly browned and a toothpick inserted in the center comes out clean. Remove pan to a wire rack to cool.
- Serve and enjoy.
Notes
Shortcut: Yellow Cake Mix.
For Thailand, a great alternative is Dole peaches, but they come in 666 g plastic jars, and if I was a betting man, using 2 of these in place of the 2 cans, I think this would be perfect.
Slow Cooker Roast Lamb
I made this on 18 Jul 2023 using a 1 kilo boneless roast, and the result is juicy and fork tender roast that the entire Thai family loved! Adjust the cooking time for a larger roast.
Equipment
- Slow Cooker (6+ quart)
Ingredients
- 1 kilogram lamb shoulder roast, boneless, (about 2¼ to 2½ lb)
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 3 large carrots, peeled, chopped
- 4 medium potatoes, peeled, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons dried rosemary
- 1 tablespoon dried oregano
- 1½ cups chicken stock
Instructions
- Mix together the salt, pepper, and garlic powder, rub mixture all over the roast.
- Heat the oil in a non stick pan, when hot, add the roast, brown the roast, turning as needed to get all the sides browned.
- Place the browned roast into the slow cooker.
- Now add the chopped carrots, potatoes, and onion all the way around the roast.
- Sprinkle the minced garlic, rosemary, and oregano on top, then pour in the stock. Cover and cook on Low setting for 6 hours.
- Remove roast from the slow cooker, slice and plate, add potatoes and carrots, spoon sauce from the cooker over the vegetables, enjoy!
Notes
High cost per serving based on the cost of lamb in Thailand.
Carrot Salad
This recipe comes from a friend and not only is this easy, it is an excellent salad! I did not have the apple available so I just omitted that, not a show stopper, still an excellent salad!
Equipment
- Mandoline
Ingredients
For the Salad
- 285 grams fresh carrots, julienned or shredded, (10 oz)
- 1 Granny Smith apple, peeled, cored, chopped, soaked for a few minutes in orange juice or 1 cup water + 1 tablespoon lemon juice, then drained
- ½ cup raisins, soaked in warm water for a few minutes then drained.
- ¼ cup dried cranberries
For the Dressing
- ½ cup mayo
- 1 tablespoon sugar
Instructions
- I used a mandoline to julienne the carrots.
- Add the Dressing ingredients to a large mixing bowl and mix together.
- Add the prepared Salad ingredients to the mixing bowl.
- Mix gently with the dressing. Cover and place in the fridge for 1-2 hours to chill before serving.
- Serve as a side dish, enjoy.
Rice A Roni Casserole
Use chicken or ham when preparing this. I made this on 26 Jun 2023, using chicken thighs and my family and visiting friends and family, all loved this dish! This is highly recommended. I made this again on 7 Jul 2023 using cubed ham, and family loved this as well! Link to the Shortcut is listed in the Notes section.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 500 grams chicken thighs or breasts, boneless, skinless, chopped, or cubed ham, (1 lb)
- 2 boxes Rice a Roni, chicken flavor, Shortcut
- 1 head fresh broccoli, cut into bite size pieces, (frozen use 10 oz / 285 g)
- 2 cans condensed creamy chicken mushroom soup, (10½ oz / 298 g each)
- 250 grams Cheddar cheese, shredded, (8 oz)
Instructions
- Cook the chicken your preferred way, such as boil, pressure cook, or bake, then chop the chicken, removing the bones, skin, gristle.If using ham, just cube that.
- While the chicken is cooking prepare the Rice a Roni using the package instructions, or prepare 2 batches using the Shortcut, which is my preferred way.
- While all that is cooking, steam or simmer the broccoli until it is tender crisp. Drain.
- Preheat your oven to 180° C (350° F), and get out a 9x13 baking dish and grease with butter or non stick spray.
- To a large mixing bowl or large pot, add the chicken or ham, Rice a Roni, and drained broccoli, and mix together.
- Add the soup and mix that in.
- Spoon mixture into the prepared baking dish and spread out evenly. Sprinkle with the cheese.
- Bake for 30 minutes or until the cheese is starting to brown on top. Remove from the oven and let rest for 10 minutes.
- Serve and enjoy.
Notes
Fair cost per serving.
Shortcut: Rice a Roni (Rice Cooker).
Variants: 1. Use cubed ham, cooked and chopped chicken thighs or chicken breasts. 2. For the soup, use 1 can of condensed cream of mushroom soup and 1 can of cream of chicken soup in place of the 2 cans of condensed creamy chicken mushroom soup.
Updated on 7 July 2023.
Ranch Corn Salad
I made this on 25 Jun 2023, exactly as written, but did use canned corn and ranch dressing made from a packet. My first time making corn salad and my first time tasting this, and this one is a keeper! The flavors are a perfect blend. This was well liked by my family and visiting houseguests who also enjoyed this.
Ingredients
- 2 cans corn, drained well, (425 g / 15 oz), or 12 oz / 340 g frozen, thawed and drained well
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh spring onion greens, sliced, and slice 1-2 white parts and add them as well
- ½ cup ranch dressing
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ¼ teaspoon onion powder
Instructions
- Drain the canned corn in a colander. If using frozen corn, thaw at room temperature in a colander for about 30 minutes. Add the corn to a large mixing bowl.
- Add the bell peppers, spring onion greens, and cilantro. Mix together.
- In a bowl, add the ranch dressing, salt, Italian seasoning, onion powder, and black pepper. Stir to mix together.
- Pour dressing over the corn mixture and mix together.
- This can be served immediately or covered and placed in the fridge to chill for up to 2 hours before serving (giving it another stir when served to mix in any liquid that collects at the bottom. Enjoy.
Cheese Cannelloni
I made this on 18 Jun 2023, well beyond expectations! The family and I absolutely loved this dish. The recipe now reflects my slight changes, basically used more cheese and more sauce. More cannelloni tubes will be ordered again, soon! This dish is easy to prepare and is highly recommended. Link to the Shortcut is listed in the Notes section.
Equipment
- Piping Bag , not required but helpful.
- Baking Pan (9x13 inch)
- Foil
- Oven
Ingredients
- 12-18 dry cannelloni tubes, oven ready
- 3 cups pasta sauce, jarred or homemade, your choice
- 2 cups Mozzarella cheese, shredded
For the Filling
- 2 cups cottage cheese, (a 450 gram container / 14 oz works well), Shortcut
- 1 package frozen chopped spinach, thawed, squeezed dry, (10 oz / 285 g)
- 2 eggs
- 1 cup Mozzarella cheese, shredded
- ¼ cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
Instructions
- Preheat your oven to 180° C (350° F), get out a 9x13 inch baking dish.
- To a mixing bowl, add the Filling ingredients.
- Mix together.
- In another mixing bowl, add the pasta sauce then add ⅓ cup water and mix together.
- Scoop out ½ cup sauce and add to the bottom of the baking pan, spread out evenly by gently shaking the pan.
- Add the filling mixture to a piping bag or a zip lock bag with a corner cut off, fill each cannelloni tube, and place in the pan in the a single layer.
- Pour the remaining pasta sauce over the cannelloni tubes.
- Cover the dish with foil and bake for 40 minutes.
- Remove the foil, sprinkle the dish with cheese.
- Bake uncovered for 15-20 minutes or until the cheese is melted and starting to brown.
- Serve and enjoy.
Notes
Ricotta Gnocchi
This recipe comes from a good friend and it is excellent gnocchi, family and I loved this. Serve with your favorite sauce, we used a Prego canned mushroom carbonara. One thing I did change was I used my homemade cottage cheese and just strained it more so I had the consistency of ricotta, worked perfectly. Link to the Shortcut is listed in the Notes section.
Equipment
- Baking Sheet
Ingredients
- 500 grams ricotta cheese, (15-17 oz is fine, about 2 cups), Shortcut
- ¾-1 cup all-purpose flour, start with ¾ cup
- 1¼ cups Parmesan cheese, shaker can type works fine
- 2 eggs, beaten
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Get out a baking sheet and lightly spread some flour on it, you will use this to set the cut gnocchi on.
- Add all ingredients to a large mixing bowl. For the flour, add just ¾ cup at first, add more as needed, a little at a time. If you get the mixture too dry, add milk 1 tablespoon at a time to get the proper consistency.
- Mix together until blended and forms a ball, the dough is soft.
- Flour your work surface, turn out dough to the work surface, if sticky, lightly flour the dough. Cut the dough into thirds.
- Use ⅓ of the dough and roll into a rope, about 1 to 1½ inches wide. Cut the rope into 1 inch or so lengths.
- Place the pieces on the prepared baking sheet.
- Repeat until all the dough is rolled and cut, and placed on the sheet. If you are not going to cook this right now, cover the sheet with plastic wrap and place in the fridge until you are ready to cook.
- When you are ready to cook the gnocchi, heat a pot of salted water to a gentle boil. Carefully add ⅓ of the gnocchi to the pot, stir briefly to prevent sticking together or to the bottom. Boil for 3-5 minutes or until they float. Remove with a slotted spoon and drain.
- Top with your favorite pasta sauce, and serve with sides of your choice, enjoy.
Notes
High cost per serving based on the cheeses used.
Shortcut: Cottage Cheese.