Archive for the ‘#1 Go-To Recipes’ Category
Stuffed Bell Peppers I
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.
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), a 7x11 dish holds 6 small pepper, a 9x13 dish will hold 6 large peppers.
- Cut the tops off the peppers and set the tops aside, remove the seeds and membranes from the peppers and place the peppers in a pot. Add water to the pot to cover them by 1 inch, place the pot on high heat and bring to a boil, boil the peppers for 5 minutes, then drain them and place in the baking dish with the open end facing up.
- 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 ⅓ 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.
Salsa Chicken
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.
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.
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.
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.
Cottage Cheese Chicken Enchiladas
These are excellent enchiladas. This is not a low cost meal, but if using all home made ingredients, you save some money. Links to the shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 3 chicken breasts, boneless and skinless, or 6 thighs
- 1 tablespoon olive oil
- 1 onion, small, diced
- 2-3 fresh green chili peppers, seeded and chopped
- 1 packet taco seasoning mix, Shortcut
- ½ cup sour cream, Shortcut
- 2 cups Cottage cheese, Shortcut
- 1 teaspoon salt
- 1 pinch black pepper
- 12 corn tortillas, 6 inch
- 2 cups Monterey Jack cheese, shredded, or Cheddar cheese
- 1 can enchilada sauce, Shortcut
Instructions
- Boil the breasts or thighs until cooked, allow to cool then shred, discarding any skin and bones.
- To make the meat mixture: heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and cook according to package directions.
- To make cheese mixture: in a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
- Preheat your oven to 180° C (350° F). Lightly grease a 9x13 inch baking pan with butter.
- To assemble: heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place seam side down in the prepared baking dish. Top with any remaining meat and cheese mixture, enchilada sauce, and remaining shredded cheese.
- Bake for 30 minutes or until cheese is melted and bubbly.
- Serve with beans on the side and additional cheese if desired.
Notes
Boneless and skinless chicken breasts run about 87 Baht/kilo. For this recipe, 3 might set you back about 80 Baht. For the tortillas, I do not have a price on that, what I use was brought here from Phuket so I have no idea about the cost, considering that, I would say the cost per serving is about $1.50 to $2, max. Make the cottage cheese and seasoning packets yourself and save a lot of money as well.
Shortcuts: Taco Seasoning, Cottage Cheese, Enchilada Sauce, Sour Cream.
Variant: 1. Use flour tortillas in place of corn tortillas.
Easy Refried Beans (Slow Cooker)
Use as a side dish or as a filling for burritos, these are excellent beans.
Equipment
- Slow Cooker
Ingredients
- 500 grams Pinto beans, dry, sorted, and rinsed, (1 lb)
- 1 onion, peeled, cut in half
- 6 cloves garlic, minced
- 1¾ teaspoons black pepper
- ½ teaspoon cumin
- 8 cups water
- salt, to taste
Instructions
- Place the rinsed dry beans, onion, pepper, cumin. and garlic in your slow cooker.
- Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
- Once the beans are cooked, strain them and reserve the liquid, slightly mash, it will not take much, add reserved liquid from cooking for desired consistency. (I like to lightly mash just 2 or 3 cups of beans and mix that in with the remaining drained beans.)
- Serve as a side dish or fill burritos and top with burrito (taco) sauce and loads of grated Cheddar cheese.
Notes
Used in Recipe Listed on this Site:
- Cheesy Baked Enchiladas.
- Cheesy Bean Enchilada Casserole, made it, GO-TO recipe.
- Mexican Tortilla Casserole.
Spanish Chorizo
Spanish Chorizo is a firm, drier sausage than Mexican Chorizo. A plate of Chorizo with a couple of sunny side up eggs on top, real hash browns on the side, makes me hungry! I made this on (cooked rather) the Chorizo on 19 Nov 2016, and it is excellent! Even got two thumbs up from my wife! I prepared the Chorizo on 17 Nov. Keep in mind this is not true Spanish Chorizo but a pretty good knock off in my opinion. The chorizo offered in some stores is Thailand will be of the Spanish type.
Ingredients
- 500 grams minced pork, (1 lb)
- 1 teaspoon salt
- 2 tablespoons chili powder, (4 tablespoons US chili powder, 2 tablespoons Thai chili powder)
- 1/4 teaspoon ground cumin
- 1/2 teaspoon oregano
- 2 cloves garlic, pressed or finely minced
- 2 tablespoons white vinegar
Instructions
- Mix all ingredients together in a large bowl, cover and place in the fridge overnight. This photo is after it had been in the fridge for 1 half days, the smell is wonderful.
- Form into patties or just crumble and fry.
- When the Chorizo is cooked, drop in a few eggs.
- Served.
Notes
Minced pork is about 110 Baht per kilo, 500 grams would be 55 Baht. Can easily make 4 servings from this for a cost of 40 cents per serving.
Used in Recipe Listed on this Site:
Chorizo Burgers with Cucumber Slaw,
Gouda Chorizo Jalapeno Poppers. Adapted from an internet recipe.
Chorizo Burgers with Cucumber Slaw,
Gouda Chorizo Jalapeno Poppers. Adapted from an internet recipe.
Creamy Chicken with Spring Vegetables
"This is another one of those go-to recipes. Something that I always used to make and have either as a side dish at dinner parties, or as a main course served over rice or boiled potato with a green salad on the side. Easily modified to your liking." -Denise. I made this on 5 Mar 2017, and wow is it good! Big hit with the Thai family as well, Thais like chicken, and they like vegetables, but in a creamy sauce, that was new to them, and they loved it! This is now on my Go-To list. This is a make with what you want recipe. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams chicken, breasts or thighs, skinless, boneless, cubed
- 1 tablespoon olive oil
- 5 spring onions, chopped
- 1 red bell pepper, diced, or any vegetables you like
- 100 grams fresh mushrooms
- 1 can condensed cream of mushroom soup, OR make from a shortcut
- 1 cup milk
- 1 teaspoon chives, chopped, or use the green ends of a spring onion
Instructions
- Brown chicken in a splash of olive oil in a frying pan and drain off excess fat.
- Blanch for about 2 minutes and vegetables like cauliflower, broccoli, asparagus, etc, before adding to the chicken.
- Add spring onions, red pepper, and mushrooms and cook for 5 minutes. I just used Straw mushrooms when I prepared this. When the vegetables are blanched, drain those and add to the chicken.
- Mix soup with 1 cup of milk and pour over browned chicken and vegetables, bring to a boil then reduce heat to a simmer, stirring quite often.
- Simmer for about 10 minutes to thicken the sauce a bit, add chives and serve over rice or boiled potato.
- My serving with some nice brown rice.
Notes
Chicken breasts will cost about 32 Baht/500 grams. For 3 servings this is about 32 cents per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
South Africa.
Cottage Cheese
This is also known as Farmers Cheese, Ricotta Cheese, and if more dry and pressed, then it is called Paneer. Regardless of the name, this is a easy to make shortcut. Cottage Cheese and Ricotta Cheese can be used interchangeably in most recipes. True Ricotta Cheese is made from just from the whey and just a finer, drier curd than Cottage Cheese. The rule of thumb here is 1 cup of Cottage Cheese from 1 liter (quart) of milk.
Ingredients
- 3 liters whole milk, do not use UHT milk, (3 quarts)
- ½ cup white vinegar, or lemon juice
- ½ teaspoon salt, optional
Instructions
- Heat the milk in a large pot, if you have a thermometer, you are looking for 88° C (190° F), if no thermometer, heat the milk until you see bubbles on the sides and remove from heat.
- After removing from the heat, gently stir the milk and slowly add the vinegar, once the vinegar is added, stop stirring and allow the milk to cool, about 30 minutes.
- When cooled, pour the mixture, which is now curds and whey into a fine mesh colander and drain off the whey into another pot, allow to drain for about an hour. You can also line the colander with a clean cloth, cheesecloth, or a paper towel. I used a metal strainer with tiny holes, not a mesh strainer, use a spoon and move around in the curd, along the bottom of the strainer and the whey will drain, let it sit in the strainer for an hour or so, use the spoon every 5-10 minutes.
- Pour the curds, this is the cheese part into a bowl, add salt and mix or enjoy or use as is in a recipe that calls for Cottage Cheese or Ricotta Cheese or as a side dish. Can be stored in the fridge for 2-3 days. In this photo you can see the cheese has thickened up as the whey is draining, and you can see the holes in the strainer.
- For the firmer 'Farmer's Cheese' used in recipes, once you have the cottage cheese strained, line a large bowl with 2 or 3 layers of cheese cloth and pour in the strained cottage cheese, gather up the corners and tie that into a bag shape. Place a cutting board in your sink, place the tied up bag of cottage cheese on the cutting board, place another cutting board or large place on top of the bag, place some heavy canned goods on the top cutting board or plate to force out the remaining whey. After a few hours, Farmer's Cheese.
- If using this as an ingredient, say for lasagna or another dish, use as is. If using as a side dish, sprinkle with a pinch of salt and mix that in.
Notes
The yield from 3 liters of whole milk is about 3 cups of cheese. Cost for this is 55 Baht for a 946 ml carton of Meiji brand milk (just call it a liter and go with that) 3 cartons is 165 Baht, or about $4.85 for 3 cups of Cottage cheese. You can use the whey to make stock, use in place of milk or water in soup recipes and baking recipes, feed it to animals, and even water plants with it. If you refrigerate this, it will become quite stiff, add some milk and stir, you will have perfect Cottage cheese.
Used in Recipes Listed on this Site:
- Cheese Cannelloni, made it, GO-TO recipe.
- Ricotta Gnocchi, made it, GO-TO recipe.
- Crock Pot Lasagna.
- Cottage Cheese Meatloaf.
- Cottage Cheese Chicken Enchiladas, made it, GO-TO recipe.
- Cottage Cheese Pierogies.
- Paneer Cheese from Milk.
- Lasagna Pot Pie.
- Skillet Lemon Chicken Pasta I.
- Baked Ziti Casserole.
- Amish Breakfast Casserole.
- Basic Lasagna, made it, GO-TO recipe.
- Homemade Manicotti Shells.
- Skillet Ziti.
- Seafood Stuffed Shells.
- Tart Cherry Cottage Cheese Salad, made it, GO-TO recipe.
- Meatball Mostaccioli, made it, GO-TO recipe.
- Mandarin Orange Cottage Cheese Salad, made it, GO-TO recipe.
- Cottage Cheese Jello Salad II, made it, GO-TO recipe.
- Cottage Cheese Jello Salad I, made it.
- Noodles Romanoff, made it, GO-TO recipe.
- Stuffed Shells with Italian Sausage.
- Sausage Stuffed Shells, made it, GO-TO recipe.
- Fruited Salad Mold.
Hash Browns
This is an easy side dish to prepare, I do not state servings on this recipe, 2-3 medium potatoes works fine for my wife and I.
Ingredients
- 2-3 medium potatoes, washed, skin on or off, shredded
- 2-3 tablespoons butter, or bacon fat
- salt and pepper, to taste
Instructions
- After shredding the potatoes, place in cold water and swish around for a bit, then pick up the potatoes and squeeze all the water, and I mean squeeze! Change the water and repeat this, do this 3-5 times or until the water you are squeezing out is clear and the water is clear. What you are doing is removing the starch. Once the water is clear and the potatoes are well squeezed, place on a plate. If using in another recipe where the hash browns will be cooked, use them now and disregard the rest of the recipe.
- Heat a large heavy pan, cast iron is a good choice, to medium low heat and add the butter or bacon fat. When the butter is melted, swish it around in the pan a bit to coat the bottom. Add the shredded potatoes and pat out flat with a spatula. Salt and pepper to taste.
- Now let it cook, you are not making a stir fry, no mixing, just let it cook, flatted out. Watch the edges and you will seem them start to brown up, using the spatula, lift up an edge and check the bottom, should be golden brown, when golden brown, try and flip the whole thing, think of it like a potato pancake.
- If it falls apart, no harm, just keep cooking, you will just have to turn more often. If the hash browns stayed together, when the other side is golden brown, using the spatula, cut in half or quarters and plate up with eggs for a hearty breakfast.
Notes
Used in Recipes Listed on this Site:
Potato & Bacon Bake
This is a South African traditional dish, it is delicious, highly recommended! The sauce is excellent. This is a light main dish and can be tailored with minced pork, sliced sausage, cubed chicken, or cubed ham instead of bacon. Serve with a salad and you have a great meal. Or serve as breakfast with a couple of eggs on the side. I made this on 5 Sep 2016 and took the step by step photos.
Equipment
- Oven
- Baking Pan
Ingredients
- 6-8 large potatoes, washed
- 2-3 cups bacon, chopped
- 1 medium onion, coarsly chopped
- 1 large shallot, coarsly chopped
- 1 cup Cheddar cheese, shredded
White Sauce
- 6 tablespoons butter
- 6 tablespoons all purpose flour
- 3 cups milk
- salt and pepper, to taste
Instructions
- Boil potatoes in a large pot until just tender but still firm. Drain and set aside.
- Heat a pan on medium heat and fry bacon lightly, then add onion and shallot and cook for a few minutes until the onions are soft, remove from heat and set aside.
- Preheat your oven to 180° C (350° F). Grease a large baking dish with butter.
- For the sauce, melt butter in a medium, heavy-based saucepan. Add flour and stir over low heat for about 1 minute. Add milk and cook over medium heat, whisking constantly, until sauce is smooth and has thickened. Remove from heat and add seasoning. If the sauce is too thick, add a few tablespoons of milk at a time to thin the sauce a bit.
- Cut the potatoes into thick slices, remove skin if desired. Layer half the potatoes in the baking dish. Cover with half the bacon mixture and pour half the sauce over bacon mixture. Repeat layers with remaining potatoes, bacon mixture and sauce. Sprinkle the cheese over the top. Photo shows just before the sauce was added.
- Bake for 30-40 minutes or until golden brown.
- Serve and enjoy.
Notes
The bacon or ham will cost between 100 and 200 Baht. Based on 200 Baht, for 8 servings, this comes to about 74 cents per serving. Excellent value.
Variants: Substitute bacon for minced pork, sliced sausages, cubed ham, even cubed chicken. Serve with a salad for a nice meal or for breakfast with eggs on the side.
