Archive for the ‘#1 Go-To Recipes’ Category
Eggs in a Basket
January 11, 2016 Lee
2 Comments

Eggs in a Basket

This is certainly nothing new, but this is a creative way to make eggs, and toast, at the same time. I thought this was a notable post just to post something a bit different. A number of years ago, my wife, I, and our daughter were in Pattaya on holiday from Japan (I worked in Japan). One morning when we got up, I asked my daughter if she wanted to go have breakfast with me, she said yes and away we went. We stopped at my favorite place opposite the beach and we were given menus. My daughter was about 6 years old at this point. I ordered my breakfast, and my daughter said she wanted Eggs in a Basket, they of course were not on the menu, the waitress was very nice and helpful and asked if something special was needed, I described Eggs in a Basket and away she went, big smile on my daughter's face. About 10 minutes later, Eggs in a Basket was placed in front of my daughter, she was happy to say the least!
Print Recipe
Prep Time 2 minutes
Cook Time 6 minutes
Total Time 8 minutes
Course Breakfast
Cuisine American
Servings 1 serving

Ingredients
  

  • 2 slices bread, any kind you want, thick sliced is best
  • 2 eggs
  • butter
  • salt and pepper, to taste

Instructions
 

  • Heat a large frying pan to medium low or medium heat. Add a bit of butter.
  • Take the bread and using the open end of a drinking glass, cut a hole in the center of each slice of bread. When the butter is melted and hot, add each slice, and crack an egg into the hole in the bread, place the round bread pieces in the pan as well.
  • When the bottom is golden brown, like a slice of toast, flip and cook for a few more minutes until golden brown as well.
  • Serve with bacon or sausage.

Notes

No math needed here, under $1 per meal of two eggs, even with bacon or sausage. A simple breakfast does not have to be hard.
Variant: 1. Use an egg and milk mix like making French Toast, cut the circles out first, use the egg wash, and put into the pan then add the egg in the center, egg wash the circle and cook that as well.
Recipe I learned from my Mom and that I have been making for 25+ years.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Eggs - Duck
Breakfast Sausage
January 10, 2016 Lee
5 Comments

Breakfast Sausage

Adapted from an internet recipe.
Easy to make, and very good, I have made this on several occasions, I need to make this more often. Keep in mind, the longer you refrigerate this, up to 24 hours before cooking, the flavors will blend together better. Sage is the key ingredient in breakfast sausage.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 kilo minced pork, OR you can use chicken, (2 lbs)
  • 1 1/2 teaspoons ground sage
  • 1/4 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon brown sugar
  • 1/8 teaspoon red pepper flakes
  • pinch ground cloves
  • 1/2 teaspoon thyme
  • 1 teaspoon parsley
  • 1/4 teaspoon nutmeg

Instructions
 

  • Add the pork and all the other ingredients to a mixing bowl.
  • Mix everything together, use your hands and mix well. Refrigerate for 6 to 24 hours to allow the spices to blend well. The 24 hours is highly recommended.
  • I was going to stuff sheep casings to make links but could not find my small funnel, so I went with patties instead, and are equally as good. I made 8 patties, layered with parchment paper and froze this batch, simply take out the patties you wish to use the day before and thaw in the fridge overnight. (For patties I use a ½ cup measuring cup to measure and press in a 4¼ inch, 11 cm, patty press.)
  • Fry in a skillet over medium heat for about 5 minutes per side or until juices run clear.
  • And in link form using cellulose casings. These casings will be removed after poaching.

Notes

Minced pork will run about 100 Baht/kilo, making this about 50 cents per person for 6 people, add some fresh homemade hash browns and a couple of eggs, you have a nice breakfast for under $1 per person.
Used in Recipes Listed on this Site:
#1 Go-To Recipes,* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),Pork - Sausage
Quick Fridge Dill Pickles
January 3, 2016 Lee
4 Comments

Quick Fridge Dill Pickles

Provided courtesy of good friend, Dave Williams, Thailand.
This is a brine-based pickle. The reason why they are called quick is because they are ready in about 2 days. They get a bit better if you wait, but they are very pickle-ish then.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Side
Cuisine American
Servings 1 pint

Ingredients
  

  • 1 empty pint jar with lid, mason or reused olive or mayo jar is perfect
  • 2 tablespoons sea salt
  • 1 handful fresh dill, chopped
  • 1 tablespoon white vinegar
  • 1 teaspoon fresh peppercorns
  • cucumbers, small and short

Instructions
 

  • Fill the jar about halfway with very hot water and dissolve the salt in the water. Add part of the peppercorns, dill, and vinegar to the hot saltwater and stir.
  • Cut cucumbers lengthwise if you're making pickle spears, obviously if you want make chipped pickles just cut normally. Squeeze as many cucumbers as you can into the jar. Allow for a bit more liquid to be added if the cucumbers are not completely submerged.
  • Add the rest of the dill and peppercorns.
  • Let it cool down to room temperature. Put the lid on a shake it. Make sure the cucumbers are not poking up above the water. If they are, open the jar and push them back down. I made a jar of chips and a jar of spears.
  • Put in the fridge... done... it's just that easy.

Notes

Low cost. I normally make two pints at a time, one spears, one chips.
Variants: 1. Add a few chili peppers to spice it up. 2. Add a teaspoon of mustard seed. 3. Add a teaspoon of pickling spice mix you can find in the spice row of most grocery stores.
Used in Recipes Listed on this Site:
#1 Go-To Recipes,CONDIMENTS,SIDES
Slow Cooker Breakfast Casserole I
January 2, 2016 Lee
5 Comments

Slow Cooker Breakfast Casserole I

Adapted from an internet recipe.
This is another recipe where everything was processed, I changed it up here to reflect fresh ingredients. I made this on 29 Sep 2016 using diced ham in place of the bacon, and this is very good and highly recommended! Now since all slow cookers are different, this one you need to keep an eye on regarding the time then you can make adjustments based on your particular slow cooker. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 4-6 potatoes, washed, skin on
  • 250 grams Cheddar cheese, shredded, (8 oz)
  • 500 grams cooked bacon, see Step 1, (1 lb)
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 12 eggs
  • 1 cup, milk

Instructions
 

  • For any meat used, it needs to be cooked first. Good choices would be cubed chicken, minced Italian sausage, minced or sliced breakfast sausage, or diced ham, or any combination.
  • For your hash browns, wash, peel if you desire, then grate. Take the shredded potatoes and rinse them in cold water, and really squeeze them to get the water out, do this 3-4 times until the water is clear, this removes the starch, then your potatoes are ready. This photo shows the potatoes, bell peppers, onion, and ham ready. Only about ¾ of the potatoes were used.
  • Now with your slow cooker, add this in layers, in this order: half the hash browns, half the bacon or meat of your choice or omit, half the onions, half the bell pepper, and half the cheese.
  • Now add the remaining hash browns, remaining bacon or meat of choice, remaining onion, remaining bell pepper, and the cheese. If you like cheese, you know what to do. When you get done adding everything, it will look like this.
  • In a medium sized bowl, whisk together the eggs and milk, pour this over the contents of the slow cooker, add salt and pepper to taste.
  • Cook on low for 8 hours. IF YOU HAVE NOT MADE THIS BEFORE IN YOUR SLOW COOKER, THIS IS WHERE YOU NEED TO WATCH THE TIME NEEDED. SO PLAN ON THIS FOR A DINNER FIRST BEFORE YOU COOK OVER NIGHT FOR A BREAKFAST. AT THE 4 HOUR MARK, INSERT A BUTTER KNIFE IN THE MIDDLE AND PULL OUT, IF CLEAN, THE EGGS ARE SET AND IT IS DONE, IF RUNNY EGGS, YOU NEED TO COOK MORE, ADJUST YOUR TIME AS NEEDED. I was hungry so I took two scoops out of the pot before I thought of taking the photo when the dish is done.
  • Variations, you can figure this out as well, whatever you like in an omelet can go in here, think mushrooms, tomatoes, Swiss cheese, chilis, asparagus, etc. Serve with some toast and you have a meal.
  • Two scoops in my bowl, ready for dinner. The peppers and onion are crunchy, excellent flavor overall.

Notes

Nothing expensive here, this is easily under $1.00 per person.
Shortcuts: Sausage, Breakfast Sausage.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),Eggs - Slow Cooker
Grilled Chicken Thighs Tandoori
December 31, 2015 Lee
5 Comments

Grilled Chicken Thighs Tandoori

Takes time to marinate the chicken but well worth it. This recipe is written as it was posted, so unless feeding a large group of folks, I think cutting back on the chicken thighs but keeping all the rest as written, would work fine. Inexpensive meal! I made this on 12 Nov 2016, well worth the time to marinate! I took some step by step photos and my report is in the comments section.
Print Recipe Pin Recipe
Prep Time 1 day
Cook Time 45 minutes
Total Time 1 day 45 minutes
Course Main Dish
Cuisine Indian
Servings 8 people

Ingredients
  

  • 16 chicken thighs, skin on, bone in
  • 2 containers plain yogurt
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground cloves
  • 2 tablespoons fresh grated ginger
  • 6 cloves garlic, smashed and chopped
  • 4 teaspoons paprika
  • 2 teaspoons ground cumin, see note on this
  • 2 teaspoons ground cinnamon, see note on this
  • 2 teaspoons ground coriander
  • olive oil

Instructions
 

  • In a medium bowl, stir together yogurt, and all spices listed. Set aside. All the spices added on top of the yogurt.
  • Everything mixed.
  • Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
  • Get your outdoor grill fired up for direct medium heat.
  • Remove chicken from bag, and discard marinade. Scrape off excess marinade with a spoon, using a brush, lightly coat each side of the chicken with olive oil.
  • Place chicken on the grill over direct heat, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, turning occasionally, to an internal temperature of 82 C. Serve with grilled corn on the cob and grilled potatoes for a meal.
  • Removed from the grill.
  • Dinner!

Notes

Note about the cinnamon and cloves, you can replace these two items with 1 tablespoon of Garam Masala and add 2 tablespoons of lime juice, if you choose.
Feel free to use just thighs, or legs and thighs, or quarters. Chicken thighs will run about 65 Baht/kilo, 16 thighs could cost, I am guessing about 200 Baht. This comes out to about 75 cents per person.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,GRILLED / BBQ / SMOKER
Smoky Pinto Beans
December 28, 2015 Lee
1 Comment

Smoky Pinto Beans

Adapted from an internet recipe.
I made this on 4 May 2016, excellent flavor but slightly modified and the recipe is changed to reflect the changes. Highly recommended.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Side
Cuisine American
Servings 8 people

Equipment

  • Slow Cooker (3½+ quart)

Ingredients
  

  • 500 grams Pinto beans, dry, sorted, and rinsed, (1 lb)
  • 1 large onion, diced
  • 250 grams bacon, cut into ¼ inch strips, (8 oz)
  • 2 cups chicken stock
  • 1 cup water
  • 1 can diced tomatoes, drained, (585 g / 20 oz)
  • salt and pepper, to taste

Instructions
 

  • Rinse the beans and place in a large bowl. Add water to cover by 2 inches. Let soak for at least 10 hours or over night.
  • Drain the soaked beans in a colander and discard the soaking water, rinse with fresh water and allow to drain. Add the onion, bacon, beans, stock, and water to your slow cooker and mix. Cover and cook on high for 3 hours.
  • Uncover and add the diced tomatoes and give a quick stir. Cover and cook on high for 3 more hours. Season with salt and pepper if desired.
#1 Go-To Recipes,Sides - Slow Cooker
Slow Cooker Chicken Stuffed Bell Peppers
December 21, 2015 Lee
5 Comments

Slow Cooker Chicken Stuffed Bell Peppers

Easy to prepare and do ahead recipe. You can add other leftover vegetables from the fridge and other spices to suit your mood.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Main Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 4 red bell peppers, or yellow, gives a much better flavor than the green
  • 4 chicken breasts, boneless, skinless, cut into strips like you would do for a stir fry
  • 1 medium onion, chopped
  • 1 can sweet corn, 165 gram can, the really small one
  • 1 teaspoon cumin
  • 1 teaspoon chili flakes, OR fresh chilis of your liking
  • 1 cup cooked rice
  • 2 plum tomatoes, chopped
  • 1 cup chicken stock
  • salt and pepper, to taste

Instructions
 

  • Slice the top off each pepper, save the tops and pop out the stems. Remove seeds & membranes from peppers, do not puncture the bottoms. Dice the tops.
  • Saute the chicken in a non stick skillet for 5 minutes with just a small splash of olive oil, remove from the pan (not trying to cook them through, just giving them a head start).
  • Same pan, saute the onion until transparent, about 3-5 minutes.
  • Add the cumin, chili flakes, salt and pepper to taste, and mix in, then add the chicken again, then the rice, corn, chopped tomatoes, and the chopped pepper tops. Mix to combine and remove from heat.
  • Fill each pepper with the mixture and place in the slow cooker. Any extra meat mixture left over, pack that around the peppers.
  • Add the chicken stock to the slow cooker and turn on Low for 5 hours and cover. Do not open the lid unless you see no liquid in the pot, just add another cup of water then.
  • Serve and enjoy.

Notes

Chicken breast would be about 87 Baht/kilo, get 4 breasts and work with that, the cost will be close to 80-90 Baht. The bell peppers will run between 30 and 40 Baht each, for this pricing I will use 35 Baht per pepper.  This meal is $1.70 per serving. Still reasonable and nutritious.
Variants: 1. If you want to add cheese, fill each pepper half full of meat mixture, then add some shredded cheese of your choice, then fill the peppers to the top with the meat. 2. You can also substitute or add to the corn, any vegetables you have left over in the fridge, celery and chives works very well. 3. Use ground chicken, or coarse ground chicken instead of the sliced chicken.
Adapted from an internet recipe.
Variant 3. suggested by good friend, Jason Hanchey.
United States.
#1 Go-To Recipes,* High Cost $1.51+ per Serving,Chicken - Slow Cooker
Stuffed Bell Peppers I
December 21, 2015 Lee
1 Comment

Stuffed Bell Peppers I

Family recipe, I have been eating these since I was a little child.
I like Stuffed Peppers, and when I did not have an oven, I made these and simply steamed them in a pot with some water, they were excellent. These can be steamed, baked, or even made in a slow cooker, cooking time varies. No need to use green bell peppers, feel free to use red or yellow ones. This is a versatile recipe, if you do not want to use cheese, leave it out, if you want to add mushrooms, added them, this recipe can be adapted to many tastes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 6 small bell peppers, red, yellow, or green
  • 500 grams ground beef, or minced pork, (1 lb)
  • 1 onion, diced
  • 1 tablespoon oregano
  • 2 eggs
  • 2 cups cooked rice
  • 1 cup tomato sauce
  • salt and pepper, to taste
  • 1 cup Cheddar cheese, shredded, (4 oz / 113 g)

Instructions
 

  • Preheat your oven to 180° C (350° F), cut tops off peppers, remove seeds and pulp. Place peppers in a baking dish. A 7x11 dish holds 6 small pepper, a 9x13 dish will hold 6 large peppers.
  • Dice tops of peppers. Add the ground beef, onion, eggs, tomato paste, oregano, diced tops, rice, salt and pepper to a mixing bowl.
  • Mix together with a sturdy spoon.
  • Fill each pepper half full with meat mixture.
  • Add some Cheddar cheese to each pepper.
  • Top with remaining meat mixture, mounding the tops. Any meat left over, just pack in a small baking dish. Add â…“ cup water to the baking pan.
  • Cover pan with foil, bake for 30 minutes. Uncover and bake for another 30 minutes. Top each pepper with Cheddar, bake for an additional 5-10 minutes.
  • Serve and enjoy.

Notes

Fair cost per serving.
Updated on 14 August 2021.
#1 Go-To Recipes,* High Cost $1.51+ per Serving,BEEF
Salsa Chicken
December 20, 2015 Lee
Leave a comment

Salsa Chicken

Adapted from an internet recipe.
I found this recipe on the internet in 2015, just got around to making 10 years later, and it is delicious! Very easy to put together. The result is flavorful, tender and juicy chicken that easily cuts with a fork. Links to the Shortcuts are listed in the Notes section.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Tex-Mex
Servings 4 servings

Equipment

  • Baking Pan (9x13 inch)
  • Oven

Ingredients
  

  • 4 chicken breasts, boneless and skinless
  • 1 packet taco seasoning mix, store bought or make from a Shortcut
  • 1 jar salsa, (16 oz /454 g), store bought or make from a Shortcut
  • 1-2 cups Cheddar cheese, shredded
  • sour cream, optional, for topping

Instructions
 

  • Preheat oven to 180° C (350° F). Get out a 9x13 baking dish.
  • Pour ½ cup of salsa in the bottom of a 9x13 baking dish and spread around to coat the bottom.
  • Place the taco seasoning on a plate and coat chicken breasts on all sides. Place the chicken in the baking pan on top of the salsa in an even layer. Pour remaining salsa over the top of the chicken. Photo was before adding the remaining salsa.
  • Bake for 30 minutes or until tender and juices run clear. Remove from the oven.
  • Sprinkle cheese over the top of the chicken.
  • Return baking dish to the oven for 5 minutes or until cheese is melted and bubbly. Remove from oven and let rest for 5 minutes.
  • Top servings with sour cream if desired, serve with sides of your choice, enjoy.

Notes

Fair cost per serving.
Shortcuts: Taco Seasoning Mix, Salsa.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,CHICKEN & TURKEY
2 Ingredient Salsa Chicken
December 19, 2015 Lee
1 Comment

2 Ingredient Salsa Chicken

This could not be any easier, and only 2 ingredients, cooked in a slow cooker! Use in flour tortillas to make chicken tacos, quesadillas, salads, burritos, enchiladas, etc. I have made this and it really is easy and very tasty! My review listed below. Recipe modified by my findings. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 1 minute
Cook Time 4 hours
Total Time 4 hours 1 minute
Course Main Dish
Cuisine Tex-Mex
Servings 6 cups shredded chicken

Ingredients
  

  • 4 chicken breasts, boneless and skinless, OR 6-8 thighs
  • 2 cups salsa, OR make from a shortcut
  • salt and pepper, to taste

Instructions
 

  • Place chicken breasts or thighs in a slow cooker and cover with salsa. Toss until the chicken is covered.
  • Cover and cook on high for 4 hours (or low for 6-8 hours), or until the chicken shreds easily with a fork. Remove the chicken from the the slow cooker to a plate, and shred with 2 forks, add back to the slow cooker and mix well with the remaining salsa and juices. Serve immediately, or refrigerate in an airtight container for up to 5 days. This also freezes well for use at a later time.

Notes

Chicken breasts run about 87 Baht/kilo, thighs about 65 Baht/kilo, and quarters 58 Baht a kilo.
About a kilo of breast, so that would be about 87 Baht, the salsa, even though Tesco brand, small jars, is probably 60 Baht each, would need 2 jars. Total costs would be 207 Baht or about $1.05 per person for 6 meals.
If using thighs or quarters, the cost is less than $1 per person.
Shortcut: Salsa.
Adapted from an internet recipe.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,Chicken - Slow Cooker