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Chicken Vera Cruz
December 9, 2020 Lee
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Chicken Vera Cruz

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
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Prep Time 20 minutes
Cook Time 1 hour
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven

Ingredients
  

  • 1 whole chicken, cut up, (about 1½ kilos / 3 lbs)
  • 1 jar salsa, (12 oz / 340 g), Shortcut
  • 1⅓ cups french fried onions, divided, Shortcut
  • ½ cup stuffed green olives, sliced
  • ½ cup beer
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh parsley, chopped, or 1 tablespoon dried
  • ¼ teaspoon black pepper
  • hot cooked rice, optional for serving, as desired

Instructions
 

  • Preheat your oven to 180° C (350° F). Place chicken pieces in a 2 quart shallow baking dish.
  • Bake for 40 minutes uncovered. Remove from oven and drain off fat.
  • In a medium size saucepan, add the salsa, ⅔ cup of the onions, olives, beer, lemon juice, parsley, and pepper. Place on medium heat, stir to mix together, and bring to a boil and then reduce to a simmer. Stir and cook 5 minutes or until mixture is slightly thickened.
  • Pour sauce over the chicken. Place baking dish with chicken, back in the oven and bake for another 15 minutes or until no longer pink near bone.
  • Sprinkle chicken with remaining ⅔ cup onions,
  • Bake 5 minutes more or until onions are golden.
  • Serve with sides of your choice or over rice as desired. Enjoy.

Notes

Low cost per serving.
Shortcuts: Salsa, French Fried Onions.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Chicken & Beer Dumplings
December 3, 2020 Lee
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Chicken & Beer Dumplings

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1¾ cups all purpose flour, divided
  • 1½ teaspoons salt, divided
  • 1 whole chicken, cut up, (about 2 kilos / 4 lbs)
  • 3 tablespoons cooking oil
  • 1 cup onion, diced
  • ¾ cup carrot, sliced
  • ¾ cup celery, sliced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • 1 quart chicken broth, (4 cups), Shortcut
  • 2 teaspoons baking powder
  • 2 teaspoons sugar
  • ¾ cup beer
  • 3 tablespoons fresh parsley, chopped

Instructions
 

  • In a mixing bowl, add ¼ cup flour and ½ teaspoon of salt. Add chicken pieces and toss to coat.
  • Heat the oil in a large heavy pot on medium high heat, when hot, add the chicken in batches, cook about 10 minutes, turning the pieces as needed to to brown them on all sides. Remove chicken to a large plate and keep warm.
  • To the pot, add the onion, carrot, celery, garlic, bay leaf, and thyme. Cook 4-5 minutes or until the vegetables start to soften, turn them occasionally.
  • Add the broth, chicken, and ½ teaspoon of salt, bring to a boil, Reduce heat to medium low, cover and simmer for 30 minutes.
  • While the chicken is simmering, to a large mixing bowl add the remaining 1½ cups of flour, baking powder, sugar, and remaining ½ teaspoon of salt. Whisk to mix together.
  • To the flour mixture, stir in the parsley and beer until mixture is just moistened. Spoon 10-12 dumplings onto the chicken mixture.
  • Cook 9-10 minutes or until a toothpick inserted into the centers comes out clean.
  • Remove and discard the bay leaf. Serve the chicken and dumplings, enjoy.

Notes

Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker).
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Bratwurst & Grilled Onion Hoagies
December 3, 2020 Lee
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Bratwurst & Grilled Onion Hoagies

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 5 servings

Ingredients
  

  • 1 tablespoon butter
  • 1 large onion, thinly sliced, separated into rings
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 package bratwurst, normally 5 in a pack, Shortcut
  • ½ cup beer
  • 2 teaspoons olive oil
  • 5 hoagie rolls, split, lightly toasted, or sub sandwich rolls

Instructions
 

  • Melt the butter in a large non stick pan on medium high heat. Add onion, cook 3 minutes or until wilted, stirring occasionally.
  • Sprinkle with the paprika, salt, and pepper. Reduce heat to medium low and cook another 15-20 minutes or until the onions are golden brown and tender, stirring occasionally.
  • While the onions are cooking, add the beer and bratwurst to a large saucepan. Place on medium heat, cover and simmer 10 minutes.
  • Drain and discard liquid from saucepan, add the oil, place on medium heat and brown the brats on all sides.
  • Serve in rolls topped with onions, and if desired, mustard. Enjoy

Notes

Low cost per serving.
Shortcut: Bratwurst.
* Best Value $1 or Less per Serving,Pork - Sausage
Braised Lamb Shanks with Jarlsberg
December 2, 2020 Lee
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Braised Lamb Shanks with Jarlsberg

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven

Ingredients
  

For the Lamb

  • 4 lamb shanks, (about 500 g / 1 lb each)
  • 2 tablespoons extra virgin olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1½ cups beer
  • 1½ cups beef broth

For the Coating

  • 1 cup Jarlsberg cheese, shredded, (113 g / 4 oz)
  • 1 cup seasoned breadcrumbs, Shortcut
  • 1 teaspoon dried rosemary
  • ⅔ cup cooking liquid from shanks
  • black pepper, to taste

Instructions
 

  • Heat the olive oil in a large heavy non stick pan, when hot, add the shanks and brown on all sides.
  • Add the onion and garlic and cook until onion is soft and golden.
  • Add the beer and broth, reduce heat to a simmer, cover, and cook for 1½ hours or until the shanks are fork tender.
  • Remove shanks to a platter, then reduce the cooking by cooking on high heat for 5 minutes, then strain, remove fat, and set aside.
  • Preheat your oven to 165° C (325° F). Get out a baking pan with a rack.
  • In a mixing bowl, add the cheese, breadcrumbs, rosemary, pepper, and cooking liquid. Mix together. Divide the mixture into 4 equal parts.
  • Use one part of mixture for each shank. Pat mixture firmly on the meaty tops and sides of each shank to cover or wrap them. Place each shank on the rack in the baking pan.
  • Bake for 15-20 minutes or until the coating is firm and nearly crisp.
  • Serve with sides of your choice. Serve the pan juices as a gravy. Enjoy.

Notes

I will have to price this when I find lamb. It is available but more than likely only in the large cities or touristy areas. For now I will say this is Fair cost per serving.
Shortcut: Breadcrumbs.
* Fair Value $1.01 to $1.50 per Serving,LAMB
Honey Glazed Carrots
December 1, 2020 Lee
3 Comments

Honey Glazed Carrots

Holly - Spend with Pennies
This is a simple yet delicious method for very flavorful carrots.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams fresh carrots, (1 lb)
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1 sprig fresh thyme, or 1/8 teaspoon dried
  • 1/4 teaspoon salt
  • black pepper, as desired to taste

Instructions
 

  • Peel and slice the carrots at an angle, about ½ inch or slightly less. Add to a saucepan.
  • Add water to cover the carrots and lightly salt the water. Place on heat and bring to a boil then reduce to a simmer and cook 5-6 minutes or until the carrots tender yet crisp. Pour the carrots into a colander to drain, wipe out the saucepan and place back on the stove on an unused burner.
  • If using fresh thyme, remove the leaves from the sprig and set them aside. Feel free to use ⅛ teaspoon of dried thyme.
  • To the saucepan, add the butter, honey, and salt. Place on heat and just bring to a boil, stirring constantly. Simmer for 1 minute and remove from heat.
  • Add the carrots and thyme and stir to coat with the glaze. Taste, and season with salt and black pepper as desired.
  • Pour into a serving bowl.
  • Serve with any main dish, enjoy.

Notes

Low cost per serving.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,SIDES
Crockpot Turkey Breast
December 1, 2020 Lee
1 Comment

Crockpot Turkey Breast

Holly - Spend with Pennies
This is an excellent method for cooking turkey breast, juicy and tender. Links to the Shortcuts are listed in the Recipe Notes section.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours 45 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 2 tablespoons olive oil
  • 1 teaspoon poultry seasoning, Shortcut
  • 1 teaspoon sea salt
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 1 cup chicken broth, Shortcut
  • 2 stalks celery, cut in half
  • 2 carrots, cut into quarters
  • 1 large onion, cut into ½ inch wedges
  • 1 turkey breast, boneless, skin on, (1-2 kilos / 2-4 lbs)

Instructions
 

  • Add the celery, carrots, and onion to your slow cooker. Pour in the broth.
  • Make the seasoning; mix together the olive oil, poultry seasoning, garlic powder, pepper, and paprika in a small bowl. Turn breast so it is skin side down, use a brush and spread about half of the seasoning evenly over the meat side of the breast. Place breast into the slow cooker skin side up. Brush the remaining seasoning over the skin side of the breast. (I used a skinless turkey breast by mistake.)
  • Cover the slow cooker and set to Low setting, length of time based on weight.
    1 kilo / 2-2½ lbs: 2 hours 45 minutes to 3 hours 15 minutes.
    1½ kilo / 3-3½ lbs: 3 hours 45 minutes to 4 hours 15 minutes.
    2 kilo / 4-4½ lbs: 4 hours 45 minutes to 5 hours 15 minutes.
  • Check internal temp to ensure the meat is fully cooked, temp should be 74° C (165° F). Do not overcook or the turkey may not turn out as juicy. If the internal temp is low, continue cooking for 30 minutes and test again.
  • Remove the turkey breast to a cutting board and let it rest for 5 minutes, then slice and arrange on a serving platter.
  • Use the liquid in the slow cooker to make a gravy, or if using a packaged gravy mix, replace the water called for with an equal amount of liquid from the slow cooker.
  • Serve with sides of your choice, enjoy.

Notes

I will price this when I order another turkey and I will cut the turkey up before cooking and prepare this. For now I will say Fair cost.
Shortcuts: Poultry Seasoning, Chicken Broth (Pressure Cooker).
# Buster Approved,#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY,Chicken - Slow Cooker
Beer Oven-fried Chicken
November 29, 2020 Lee
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Beer Oven-fried Chicken

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven

Ingredients
  

  • 1⅓ cups pale ale
  • 2 tablespoons buttermilk
  • 1¼ cups panko breadcrumbs
  • ½ cup Parmesan cheese, grated
  • 2 chicken breasts, made into 4 cutlets
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

  • Take each chicken breast, slice in half horizontally.
  • Place a half of breast in between plastic wrap and slightly flatten with the flat side of a meat tenderizer, to make a uniform thickness across the cutlet. Repeat with the 3 remaining pieces.
  • Preheat your oven to 200° C (400° F). Line a baking sheet with foil.
  • In a shallow bowl, add the ale and buttermilk and stir together. In another shallow bowl, add the panko and cheese and mix together.
  • Sprinkle a cutlet with salt and pepper, dip in ale mixture, then in panko mixture. Place on the prepared baking sheet. Repeat with remaining cutlets.
  • Bake for 25-30 minutes or until cutlets are no longer pink in the center.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Beer & Chipotle Fish Tacos
November 29, 2020 Lee
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Beer & Chipotle Fish Tacos

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Passive Time 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 700 grams white fish fillets, (1½ lbs)
  • 1 bottle pale ale, (12 oz / 330 ml)
  • ½ cup yellow cornmeal
  • 1 teaspoon chipotle chili powder
  • ½ teaspoon salt
  • 2 tablespoons olive oil
  • 8 flour tortillas, 6 inch
  • 1½ cups cabbage, shredded
  • fresh tomatoes, chopped
  • lime wedges

Instructions
 

  • Cut the fish fillets into thin strips. White fish can be pangasius, cod, grouper, etc.
  • Place fish strips in a shallow dish, pour beer over fish. Marinate 15-30 minutes then drain and discard beer.
  • Heat the oil in a non stick pan on medium heat. In another shallow dish, add the cornmeal, chili powder, and salt, mix together.
  • Coat fish strips with the cornmeal mixture, add fish to the pan but do not overcrowd.
  • Fry 3-4 minutes per side or until fish flakes easily with a fork and is golden brown.
  • Divide fish strips among the tortillas.
  • top each tortilla with cabbage and tomatoes. Squeeze some lime juice over each tortilla.
  • Serve with a lime wedge on the side. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
Beer-brined Chicken
November 29, 2020 Lee
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Beer-brined Chicken

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Passive Time 2 hours
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven

Ingredients
  

  • 4 cups water, (1 quart)
  • 3 cups stout, or dark beer
  • 2 cups apple juice
  • ½ cup sea salt, plus ½ teaspoon, divided
  • ½ cup light brown sugar, packed
  • 1 teaspoon paprika
  • 1 sprig fresh rosemary, plus 1 tablespoon chopped, divided
  • 1 bay leaf
  • 1 whole chicken, (about 2 kilos / 3½-4 lbs)
  • ¼ cup butter, melted, (¼ block / ½ stick)
  • ¼ teaspoon black pepper

Instructions
 

  • In a large pot, chicken, add the water, stout, apple juice, ½ cup salt, brown sugar, paprika, rosemary sprig, and bay leaf. Stir to mix together and salt and sugar dissolved.
  • Add the chicken to the pot, cover, and place in the fridge for at least 2 hours or as long as 4 hours.
  • When you are ready to cook, preheat your oven to 220° C (425° F). Place a rack in a baking pan, and you will need some foil.
  • Remove the chicken from the brine, drain, and pat dry. Tie the legs together to keep the best shape. Place chicken in the pan, cover loosely with foil, bake for 45 minutes.
  • While the chicken is baking, to a small bowl, add the butter, chopped rosemary, ½ teaspoon salt and black pepper.
  • After 45 minutes, remove the foil from the chicken, set the foil aside, and brush the butter mixture over the chicken. Bake uncovered for 15-20 minutes or until cooked through.
  • Remove chicken to a cutting board and cover loosely with the foil you set aside. Let stand for 10 minutes, then cut into pieces and place on a serving platter.
  • Serve with sides of your choice.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Beer-braised Brisket
November 29, 2020 Lee
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Beer-braised Brisket

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Dutch Oven
  • Oven

Ingredients
  

  • 3 slices bacon, thick cut, chopped
  • 1 flat cut beef brisket, (about 1 ½ kilo / 3 lbs)
  • 2 large onions, cut into thin slices
  • 1 bottle dark beer, (12 oz / 330 ml)
  • 3 cups beef broth
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Preheat your oven to 160° C (325° F). Cook the bacon in a Dutch oven on medium heat until crispy. Remove bacon to paper towels to drain.
  • Brown the brisket in the Dutch oven on both sides. Remove brisket to a platter.
  • Pour off all but 2 tablespoons of bacon fat from the Dutch oven. Place on medium high heat and add the onions. Cook and stir for 3-4 minutes or until the onion is softened.
  • Add the beer to the Dutch oven, bring to a boil, stir often, scrape the bottom to loosen any bits.
  • Add the brisket and pour in the broth, bring to a boil.
  • Once boiling, turn off the heat, cover, and carefully place Dutch oven in the the preheated oven. Bake for 3 ½ to 4 hours or until fork tender.
  • Remove brisket to a cutting board, let rest 10 minutes. Trim off and discard excess fat.
  • Use a slotted spoon and remove onions to a platter. Boil remining liquid on high heat to slightly thicken to make a sauce.
  • Slice brisket and arrange on platter, top with onions and drizzle with the sauce. Sprinkle with fresh parsley.
  • Serve with sides of your choice, enjoy.

Notes

For cost per serving I am going to say High as I have never seen brisket available in an open market, but I do assume it is available at high end western markets.
* High Cost $1.51+ per Serving,BEEF