Archive for the ‘#1 Go-To Recipes’ Category
Teriyaki Chicken (Slow Cooker)
I found this recipe on the internet and modified it to use real teriyaki sauce, no garlic or ginger in this recipe, hence the Japanese label on this dish. Easy and delicious dish with only 5 ingredients. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 4 chicken breasts, boneless and skinless
- 1/8 teaspoon black pepper
- 1 onion, diced
- 1 cup Teriyaki sauce, (Shortcut)
- 1 fresh spring onion, green part, sliced, for garnish
Instructions
- Place the chicken breast in your slow cooker, sprinkle with the pepper and add the diced onion.
- Pour in the teriyaki sauce. Cover, and set to High and let cook for 4 hours.
- Remove the lid, shred the chicken with two forks, stir into the sauce.
- Serve over rice with some of the sauce added, garnish with chopped green onion greens. Enjoy.
Notes
Croissant Breakfast Casserole
This recipe came highly recommended and I will say hands down, this is an excellent casserole! This can be tailored many ways to your liking.
Ingredients
- 6 large croissants, cut in half like a hamburger bun
- 500 grams bacon, cooked crispy, broken into 1 inch pieces, (1 lb)
- 6 slices Provolone cheese
- 1 1/2 cups Cheddar cheese, shredded
- 8 eggs, lightly beaten
- 2 tablespoons butter, melted
Instructions
- Preheat your oven to 190 C (375 F) and lightly grease the bottom of a 9x13 baking dish with butter.
- Place the bottom halves of the croissants in the baking dish, top each with a slice of Provolone then top with Cheddar. (I bought the croissants I used from Tesco, excellent croissants but only 5 in a bag.) Place in the oven and bake for 5 minutes or until the cheese starts to melt.
- Add the bacon pieces to each croissant, then pour in the eggs over the bacon. Place in the oven and back for 15-20 minutes or until the eggs are set.
- Place the tops of the croissants on the casserole and brush each with the melted butter. Place back in the oven for another 5 minutes or until the tops are lightly toasted.
- Use a spatula and cut the casserole between the croissants, into 6 sections, serve and enjoy.
Notes
Low cost per serving.
Variants: 1. For the sliced cheese, in place of Provolone, use Gouda or Swiss. 2. Use diced ham or cooked and crumbled sausage in place of or with the bacon. 3. Add some diced bell pepper.
Recipe adapted from Just A Pinch Recipe Club, Darci Juris, and the original recipe is here.
United States.
United States.
Tomato & Dill Grilled Cream Cheese Sandwich
My odd creation, since cream cheese goes well with tomatoes, and dill goes well with cream cheese, and tomatoes are the star of any grilled sandwich, so I put all together in a grilled sandwich.
Ingredients
- 2 slices bread, of your choice
- Cream cheese, softened, as needed
- tomato slices, as needed
- fresh dill, chopped
- butter, as needed
Instructions
- Spread a generous amount of softened cream cheese on each bread slice.
- On one slice of bread, add a layer of tomato slices, top that with a good sprinkling of chopped fresh dill.
- Place the other slice of bread on top, cream cheese side down. Butter on the top slice of bread.
- Heat a non stick pan with a tablespoon of butter, when melted and hot, pick the sandwich up and set down in the butter.
- When the bottom is golden brown, carefully flip the sandwich over and cook the other side until golden brown.
- Remove from the pan, slice in half, serve with sides of your choice, enjoy.
Notes
Low cost.
I just winged this, turned out great, Lee Thayer.
Thailand.
Thailand.
Cucumber & Onion Salad
This recipe comes from a good friend. This is an old school salad that was made through the summer months, as you take cucumber and onion out, simply add more back, as easy as that.
Ingredients
- 2 cups cold water
- 1/4 cup sugar
- 1/4 cup apple cider vinegar
- 1/8 teaspoon celery salt
- 2-3 fresh cucumbers, peeled and sliced, use 2 first and go from there
- 1 small onion, sliced and separated into rings
Instructions
- Prep the cucumbers and onion, gather the rest of the ingredients.
- Add the cold water, sugar, and vinegar to a container and stir until the sugar is dissolved, add the onion, cucumber, and celery salt, stir to mix together.
- Cover with a lid and place in the fridge for at least two hours before serving. As the contents are used, simply add more cucumber and onion as needed. Serve as a side with any main dish.
Notes
Low cost.
Variants: 1. Use white vinegar in place of apple cider vinegar. 2. Use celery seed in place of celery salt. 3. Add a small amount of fresh chopped dill.
Recipe adapted from Just A Pinch Recipe Club, Amy Herald, and the original recipe is here.
United States.
United States.
Dill Pickle Bacon Grilled Cheese
Pickles, bacon, Cheddar and Mozzarella cheeses, what is not to love? Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 3 slices bacon, cooked crispy, drain on paper towels
- 2 slices bread, of your choice
- butter, butter as needed
- 1 large dill pickle, sliced lengthwise, or even round pickle slices
- 2 slices Cheddar cheese
- 28 grams Mozzarella Cheese, shredded, (1 oz), or even 1 slice will work fine
Instructions
- Everything prepped, I cannot get large sandwich slices of Cheddar or Mozzarella, so I slice from blocks, very easy but 1 sandwich slice is 3 thin slices from a block for me. I have pickle spears, homemade, so just sliced a couple of those to make slices to cover a sandwich.
- Place a slice of bread on the counter, add a slice of Cheddar, then a layer of pickle slices, then the Mozzarella, then a layer of bacon, another slice of Cheddar, butter the other slice of bread and place that on top, butter side up. I assemble this before going into the pan as I want the heat to go through and melt the cheese from the start.
- Heat a non stick pan with about a tablespoon of butter, when melted and hot, pick the sandwich up and place in the pan.
- Cook until the bottom is golden brown, then carefully flip the sandwich over and cook the other side until golden brown.
- Remove to a plate, slice in half, enjoy.
Notes
Low cost per sandwich.
Shortcut: Fridge Pickles.
Variant: 1. Use mayo on the bread in place of butter.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
Olive Oil Pie Crust
An alternative to butter or lard based pie crusts.
Equipment
- Oven
- Pie Dish (8 or 9 inch)
Ingredients
- ½ cup extra light olive oil
- ½ cup milk
- 352 grams all purpose flour, 2¾ cups if not using a scale, (12.4 oz)
- 1 teaspoon salt
- 1 egg, lightly beaten
- sugar, as desired, for fruit pies
- cold water, as needed
Instructions
- One hour before you plan on using the pie crusts, measure out the olive oil and pour into a small plastic container and place in the freezer until solid, 1 hour. About 30 minutes after the oil goes into the freezer, preheat your oven to 180° C (350° F).
- In a mixing bowl, add the flour and salt and whisk together. In a measuring cup, add the milk and the oil from the freezer (the oil will chill the milk).
- Add the milk and oil all at once to the flour then cut mix with a large sturdy fork or pastry cutter until well mixed to form a shaggy ball, if the ball is not forming, add a tablespoon of cold water and mix in until you get the right consistency. Divide mixture in half and shape each half into a thick flat disk.
- Wrap each with plastic wrap and place in the fridge to chill for at least 15 minutes. Don't have plastic wrap, just put each half in a zip lock bag and pat down to a disk shape.
- Lightly flour your work surface, unwrap a disk of dough and roll out to desired thickness, place in your pie dish.
- Add prepared fillings of your choice.
- Roll out the second disk of dough and place on top of the pie, or you can cut strips to make a lattice, or cut shapes to place on top of the pie. Flute the edge as desired.
- Brush the top crust with the beaten egg, and sprinkle with some sugar for fruit pies.
- Bake until the crust is golden brown. Remove from oven and allow to cool for 30 minutes or more.
- Slice, serve, and enjoy.
Notes
Low cost.
Used in Recipes Listed on this Site:
- Pear Pie, made it, GO-TO recipe.
- Ham & Swiss Broccoli Quiche.
- Chicken Pot Pie, made it, GO-TO recipe.
- Mushroom Pie, made it, GO-TO recipe.
Herbal Eggs
An excellent alternative to just plain hard boiled eggs. These turned out perfect, the family loved these. This recipe already assumes you have hard boiled eggs ready.
Ingredients
- 1 1/2 quarts water, (6 cups)
- 1 packet Bah Kut Teh, herbal seasoning
- 10 fresh Shiitake mushrooms
- 2 whole star anise
- 4 cloves, or 1/8 teaspoon ground
- 1 2 inch cinnamon stick
- 1 1/2 inches fresh ginger, peeled
- 1 head garlic, peeled
- 1 teaspoon cumin seeds, or 1 teaspoon ground cumin
- 1 teaspoon fennel seeds
- 1 tablespoon dark soy sauce
- 10 hard boiled eggs, peeled
- 2 tablespoons light soy sauce
- 2 tablespoons brown sugar, or cane sugar
Instructions
- Most everything ready, mushrooms were in the fridge.
- In a large pot, add the first 10 ingredients, bring to a boil. reduce heat to a low boil and boil for 30 minutes.
- Once you have the pot boiling, add the eggs to a mixing bowl and add the dark soy sauce, mix the eggs around to coat them and stain them evenly. Mix the eggs occasionally and set them aside while the pot is boiling.
- When 30 minutes have passed, add the brown sugar, light soy sauce, and the eggs along with the dark soy sauce from the mixing bowl. Bring to a boil then reduce to a simmer, simmer for 45 minutes.
- Remove eggs and drain, allow to cool, then place in an airtight container and store in the fridge for up to 3 days.
- Enjoy as a snack or with a meal for lunch or dinner.
Notes
Low cost
Shortcut: Perfect Hard Boiled Chicken Eggs.
Healthy Mushroom Soup
My creation, I had some King Oyster mushrooms in the fridge so I decided to make a soup. This is not a milk or cream based soup, in place of that, I used mushroom stock. This is a delicious soup.
Ingredients
- 5 cups King Oyster mushrooms
- 1 carrot, diced
- 3 cloves garlic, smashed and minced
- 1 spring onion, chopped
- 2 tablespoons butter, or 2-3 tablespoons olive oil
- 4 cups mushroom stock, I use 1 cube dissolved in hot water
- 2 small tubes egg tofu, sliced 1/2 inch thick
- salt and pepper, to taste, as desired
- sesame oil, as desired
Instructions
- Prep the mushrooms by slicing in half lengthwise, then slicing each half into 1/2 inch pieces. Dice the carrot into about 1/2 inch cubes. Roughly mince the garlic. Chop the spring onion whites into 1/2 inch pieces, the greens into 1 inch pieces.
- In a pot on medium heat, add the butter, when melted, add the garlic and mushrooms. Stir often until the mushrooms are softened, not browned.
- Add the mushroom stock, carrot, and spring onion, season with a pinch of black pepper as desired. Let the soup simmer until the carrot is just tender.
- Slice the egg tofu. Here is what a tube looks like as well as one sliced.
- Add the egg tofu to the soup turn off the heat, leave on the burner, and cover for about 15 minutes, this will heat the egg tofu. Season with salt and black pepper to taste or as desired.
- Ladle into bowls and add a drop or two of sesame oil as desired. Enjoy.
Notes
Low cost.
My creation that turned out better than expected, Lee Thayer.
Thailand.
Thailand.
Omelet Sandwich
This is not a recipe, this was a spur of the moment sandwich, and it is brilliant. Omelet fillings of your choice, here is what I used.
Ingredients
- 4 eggs, chicken or duck
- 4 slices bread, your choice
- 1 spring onion, sliced, white and green parts
- 1 plum tomato, diced
- 1/4 cup Cheddar cheese, shredded
- 1-2 teaspoons fish sauce, or to taste
- white pepper powder, as desired
- butter, as needed
Instructions
- Prep the spring onion, tomato, and cheese.
- Crack the eggs into a bowl, add the fish sauce, and a good shake of white pepper or as desired. Mix with a fork.
- Heat a tablespoon of butter in a non stick pan, when hot, pour in the mixed eggs. I use a wok pan so I rotate it around a bit to spread out the egg mixture. When the eggs are almost set, sprinkle in the spring onion, tomato, and top with the cheese, (or fillings of your choice) on one half of the eggs, use a large spatula and fold the other half over the filling, cook for another 30 seconds and remove from heat.
- Toast the bread then butter the slices. Cut the omelet in half with the spatula and top a slice of toast with the half an omelet and top the sandwich with another slice of toast, butter side down. Enjoy!
Notes
Low cost per sandwich.
I winged this and it was spot on perfect, Lee Thayer.
Thailand.
Thailand.
Fried Zucchini
Yep, basic recipe, more or less for my own reference.
Ingredients
- 2 medium zucchini, sliced 1/4 inch thick or a bit thinner if you like
- 1 medium onion, sliced and separated into rings
- 1 tablespoon butter
- 1 tablespoon extra light olive oil
- black pepper, as desired
Instructions
- Slice the zucchini and onion, onion is just out of view in this photo.
- Heat a non stick pan with the olive oil and butter, when hot, add the zucchini and onion.
- Season with black pepper as desired, and cook, stirring often, until tender.
- Serve as a side with any dish.
Notes
Low cost per serving.
Variant: 1. Leave out the butter and you have a vegetarian dish.
Just something I remembered from my childhood, Lee Thayer.
Thailand.
Thailand.