Archive for the ‘CHICKEN & TURKEY’ Category
Garlic Lemon Baked Chicken
October 12, 2017 Lee
Leave a comment

Garlic Lemon Baked Chicken

This comes from a good friend, and when he prepares this, his family is drooling and waiting in the kitchen. Basic ingredients is a bonus as well. You cannot mess this up. No serving size is listed, this is a make as much as you need type recipe.
Print Recipe
Cook Time 40 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 0

Ingredients
  

  • chicken
  • 10-15 cloves garlic, pounded into a paste
  • olive oil
  • lemon juice

Instructions
 

  • The chicken pieces are up to your preference, skin on or off also your preference. Keep in mind that when baking different types of pieces together, smaller pieces cook faster than larger pieces, so try and use the same type of pieces, like all thighs or all breasts, etc. Place the chicken in a zip lock bag.
  • Pound the garlic in a mortar into a paste or use a food processor, add the garlic paste to a jar.
  • Add equal amounts of olive oil and lemon juice to the jar, be generous, seal the jar with the lid and shake it to mix together the oil, juice, and garlic. Pour the contents of the jar into the zip lock bag, squeeze out the air in the bag and seal, squish the chicken around to coat the pieces. Place in the fridge overnight.
  • When you are ready to bake, preheat your oven to 180 C. Place chicken in a baking dish for 40-60 minutes or until the juices run clear.
  • Serve with rice or mashed potato.

Notes

Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,CHICKEN & TURKEY
Chicken & Mushroom Stir Fry
October 8, 2017 Lee
2 Comments

Chicken & Mushroom Stir Fry

This is Chinese in origin as they are the masters of stir frying. This sounds good, and uses my favorite mushroom, the Straw mushrooms. For those in the States, you can use a can of Straw mushrooms, canned whole and cut in half, for those in Asia, go with fresh and halved. On my to cook list.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 1 chicken breast, boneless, skinless
  • 1 can Straw mushrooms, or 2 cups fresh
  • 1 teaspoon soy sauce
  • 1 teaspoon corn flour
  • 2 tablespoons cooking oil
  • 1 red onion, sliced
  • 1 inch piece of ginger, julienned
  • 1/2 teaspoon black pepper
  • 2 teaspoons soy sauce
  • 2 teaspoons oyster sauce
  • 1/4 cup water
  • pinch salt
  • cooked rice, for serving

Instructions
 

  • Begin by slicing the chicken into thin strips, then mix in the 1 teaspoon of soy sauce and the corn flour. Let this sit for 5 to 10 minutes while you prepare the mushrooms.
  • Prepare the mushroom, Straw mushrooms are unique in shape, cut them in half lengthwise only or they will just fall apart.
  • Heat a wok or non stick wok-pan (what I will use) with the cooking oil. Add the chicken and stir fry and sear the chicken until no longer pink, do not over cook, as it will get cooked more later on. Remove the chicken from the pan and set aside.
  • Same pan, add the onion and ginger. Stir fry until fragrant then add the mushrooms and stir fry for 1 minute. Return the chicken to the pan, season with the black pepper, 2 teaspoons of soy sauce, and the oyster sauce. Cook on high heat and stir fry.
  • Stir in the water and stir until well mixed. Let the water reduce to thicken it.
  • Season with salt to taste, serve with rice.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,: CHINESE,CHICKEN & TURKEY
Creamy Skillet Chicken
October 5, 2017 Lee
Leave a comment

Creamy Skillet Chicken

Sounds delicious, on my to cook list. This recipe comes together fast so you will want all your ingredients ready.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1/4 cup all purpose flour
  • salt and pepper, to taste
  • 4 chicken breasts, boneless, skinless
  • 4 tablespoons vegetable oil
  • 250 grams fresh mushrooms, sliced, Shiitake would be good
  • 2 cloves garlic, smashed and minced
  • 125 grams Cream cheese, softened, this is 1/2 standard block
  • 1/2 cup whipping cream
  • 1/2 cup milk
  • 280 grams baby spinach, about 8 cups
  • egg noodles, as needed, cooked

Instructions
 

  • Cook the egg noodles in a pot of salted water until tender, drain, keep warm. Toss occasionally to prevent them from sticking.
  • Add the flour to a shallow dish, season with salt and pepper as desired. Coat each piece of chicken with the flour on both sides, shake off the excess and set aside.
  • In a large heavy bottomed non stick pan, heat 3 tablespoons of oil, when hot, add the chicken and cook until golden brown on the bottom, about 3 minutes. Just let them cook, no need to fiddle with them. Turn them over and cook the other side until golden brown, about 3 minutes. Remove the chicken to a plate and set aside.
  • Add the remaining tablespoon of oil to the same pan and add the mushrooms and cook stirring once in a while until they just start to brown and release their liquid, about 5 minutes then add the garlic and stir until the garlic is fragrant, about 30 seconds.
  • Now add the Cream cheese and stir until melted, then stir in the cream and milk and season with salt and pepper as desired. Add the chicken back to the pan, cover and simmer for 7 to 10 minutes. Turn the chicken over and simmer for another 7 to 10 minutes or until juices run clear. Place the warm egg noodles, heat them again if needed, on a serving tray or in a baking dish. Place the chicken on top of the noodles.
  • Add the spinach to the same pan, cover until wilted, about 5-6 minutes, stir and mix into the sauce and season with salt and pepper as desired. Pour the sauce over the chicken and noodles, serve with a vegetable on the side.

Notes

Figure 70 Baht for 4 chicken breasts, and about 75 Baht for the Cream cheese. For 4 servings, this is about $1.07 per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY
Vietnamese Lemongrass Chicken
October 1, 2017 Lee
Leave a comment

Vietnamese Lemongrass Chicken

Stephen Connell, United States.
Sounds really good, a must try for me.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Vietnamese
Servings 4 servings

Ingredients
  

  • 750 grams chicken breasts, boneless, skinless, cut into 1½ inch cubes, (1½ lb)
  • 2 tablespoons fish sauce
  • 3 cloves garlic, finely minced
  • 1 tablespoon curry powder, I am assuming Indian curry powder
  • ½ teaspoon salt
  • 2 tablespoons sugar, plus 1½ teaspoons
  • 3 tablespoons water
  • 3 tablespoons cooking oil
  • 2 stalks fresh lemongrass, tender white inner bulbs, minced
  • 1 large shallot, thinly sliced
  • 3 Bird's Eye Chilis, seeded and minced
  • 1 spring onion, sliced, for garnish

Instructions
 

  • In a large mixing bowl, add the fish sauce, garlic, curry powder, salt, and 1½ teaspoons of sugar, mix together. Add the chicken and mix to coat the chicken.
  • In a skillet, mix together the 2 tablespoons of sugar and 1 tablespoon of water over high heat, stirring until the sugar is dissolved, then cook without stirring until the mixture develops a deep amber color, remove from heat and stir in the remaining 2 tablespoons of water, pour this into a small bowl, you just made a simple form of caramel.
  • Now heat a wok or wok pan on medium high heat, add the oil until just before smoking hot, add the lemongrass, shallot, and chilies and stir fry until fragrant, then add the chicken and the caramel you made and stir fry until the the chicken is cooked through, just a matter of minutes, and the sauce is slightly thickened.
  • Transfer to a serving bowl and garnish with spring onion if desired. Serve with hot cooked rice.

Notes

Figure about 45 Baht for the chicken. For 4 servings, this is about 34 cents per serving.
* Best Value $1 or Less per Serving,: VIETNAMESE,CHICKEN & TURKEY
Classic Chicken and Dumplings II
September 26, 2017 Lee
Leave a comment

Classic Chicken and Dumplings II

Sounds like a great variant to Chicken and Dumplings. On my to cook list.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 whole chicken, cut up or any 6-8 pieces you like
  • 2 stalks import celery, sliced
  • 2 carrots, sliced
  • 1 onion, diced
  • 2 tablespoons dried parsley
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • water , as needed

For the Dumplings

  • 2 cups all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup milk
  • 1/4 cup vegetable oil

Instructions
 

  • Add the chicken pieces, celery, carrots, onion, salt, and pepper in a pot and add enough water to cover chicken. Bring to a boil then reduce heat to a simmer for 1 hour or until the chicken is cooked through. There, you just made chicken broth and cooked the chicken.
  • Remove the pot from heat and let cool, THEN remove the chicken with a slotted spoon to a plate and remove the skin and bones (makes for juicy chicken), skin and bones, great treat for your dog. Return the meat to the pot, taste for salt and adjust as needed. Return the soup to a simmer.
  • Mix the dumpling ingredients together and mix to form a stiff ball, drop by tablespoons into simmering soup, cover and simmer for 15 to 20 minutes.
  • Serve with bread and a salad for a complete meal.

Notes

For the chicken, go with 2 kilos, about 140 Baht. I myself will go with legs and thighs, skin on bones in to make the broth. For 8 servings, this is about 52 cents per serving.
Variants: Where do I begin. 1. Make a slurry of cornstarch and cold water, stir that in will thicken this. 2. Think pasta, egg noodles would be perfect, but even macaroni would be good in this. 3. If using a heatproof pot, place the pot under your broiler for a few minutes at the end to brown up the dumplings.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Baked Glazed Chicken Legs
September 23, 2017 Lee
Leave a comment

Baked Glazed Chicken Legs

This sounds good, and is a unique blend of seasonings for the glaze. On my to cook list.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 6 large chicken legs, or thighs, or breasts, skin on
  • 1/4 cup soy sauce, low salt is ok
  • 1/2 teaspoon chili flakes
  • 2 tablespoons honey
  • 1 tablespoon grainy mustard
  • 1 tablespoon olive oil
  • salt and pepper, to taste

Instructions
 

  • Place the chicken legs in a 9x13 baking dish.
  • Mix the remaining ingredients in a small bowl with a whisk, whisk until it comes together, about 1 minute. Pour the glaze over the chicken, turn the chicken as needed to coat all the pieces.
  • Cover and let sit on the counter to marinate for about 30 minutes.
  • Preheat your oven about 15 minutes into the marinating time, then at 30 minutes bake the chicken for about an hour or until the chicken is cooked through.
  • Serve with mashed potatoes or rice and a vegetable for a nice meal.

Notes

Figure about 70 Baht/kilo of chicken legs, do yourself a favor and buy quarters and use the legs for this and same the thighs for another recipe, quarters generally have larger legs and takes just seconds to cut legs from thighs. For 4 servings, this is about 52 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Bread Chicken Spring Rolls
September 17, 2017 Lee
Leave a comment

Bread Chicken Spring Rolls

I have no idea what country this originated in, but it sounds good and I will have to give this a try.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Appetizer, Lunch, Main Dish
Cuisine Middle Eastern
Servings 10 spring rolls

Ingredients
  

  • 10 slices bread, trim off the crust all sides
  • 1/2 cup mayo
  • chicken stuffing
  • cooking oil, for frying

For the Chicken Stuffing

  • 1 cup chicken, boiled or steamed, shredded
  • 1 carrot, shredded
  • 1 green bell pepper, thinly sliced
  • 1 cup cabbage, shredded
  • 4 spring onions, thinly sliced, green and white separated
  • 3 cloves garlic, smashed and minced
  • 1 tablespoon ginger, grated
  • 2 fresh green chilies, sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon white vinegar
  • 1 teaspoon ground black pepper
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 5 tablespoons cooking oil

Instructions
 

For the Stuffing

  • Heat the oil in a wok or non stick pan and add the garlic and ginger, when fragrant, add the white spring onion and green chilies, stir fry until the onion and chili are softened, then add the chicken, black pepper, and salt and stir fry to mix together.
  • Add the carrot, bell pepper, cabbage, soy sauce, sugar, vinegar, and the green part of the spring onion, stir well on high heat for 30 seconds and remove to a bowl and set that aside until it cooled.

To Assemble

  • Take a slice of bread and lay it on a flat surface, with a rolling pin, roll the bread into a thin flat slice.
  • Spread some mayo on the slice, place about 2 teaspoons of the chicken stuffing on the edge of the slice nearest you, then tightly roll the bread slice away from you, you can use water to make the last edge stick together. Place on a plate, seam side down. Repeat for remaining slices.
  • Heat a non stick pan with a splash of cooking oil on medium heat, and fry the spring rolls, turning often until golden brown.
  • Serve.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,CHICKEN & TURKEY
Broccoli & Noodles Supreme
September 16, 2017 Lee
Leave a comment

Broccoli & Noodles Supreme

Sounds like an excellent side dish with salmon or chicken. On my to cook list. There is several shortcuts for cost savings as well. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish, Side
Cuisine American
Servings 5 servings as a side

Ingredients
  

  • 200 grams dry egg noodles
  • 2 cups fresh broccoli, cut into bite size pieces plus stem
  • 1 can condensed cream of chicken soup, OR make from a shortcut
  • 1/2 cup sour cream, OR make from a shortcut
  • 1/3 cup Parmesan cheese, grated
  • 1/8 teaspoon black pepper

Instructions
 

  • In a medium pot, cook the egg noodles according to the package instructions, add the broccoli to the same pot with the noodles about 5 minutes before the noodles are cooked.
  • Drain the noodles and broccoli when the noodles are tender and the broccoli crisp. Return to the same pot. Stir in the condensed soup, sour cream, cheese, and black pepper. Heat over medium heat until hot and bubbly, stir often.
  • Serve as a side with salmon or chicken.

Notes

Low cost.
Variant. 1. Boil up 2-3 chicken breasts, dice and add to the noodle mixture for a complete meal. 2. Change the cheese for a new dish.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,PASTA,SIDES
Broiled Chicken Thighs
September 14, 2017 Lee
Leave a comment

Broiled Chicken Thighs

Sounds like this has potential. Think of broiling from the top vice grilling. On my to cook list to test out.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 8 chicken thighs, skin on, bone in, your preference
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground red pepper
  • 6 tablespoons honey
  • 2 teaspoons apple cider vinegar

Instructions
 

  • Heat your broiler or counter top oven with the top coil heated to about 250 C. Place the rack in the upper position of the oven.
  • In a large mixing bowl, add the chicken and the next 6 ingredients. Mix together to coat the chicken.
  • Place the thighs on a foil lined, buttered, baking sheet.
  • Place the baking sheet in the oven and broil for 5 minutes on each side.
  • While the chicken is broiling, in a small bowl, mix together the honey and vinegar.
  • Remove the sheet from oven, brush the honey mixture onto the chicken, Broil for 1 minute, remove, turn the chicken over, brush the honey sauce again, broil for 1 more minute.
  • Sacrifice one thigh and cut through to check for doneness.
  • Serve with mashed potatoes and a vegetable for a meal.

Notes

For 8 thighs, I will guess about 70 Baht for 1 kilo, in my experience, buy 8 quarters, you get larger thighs but you will have to cut them yourself, very easy. Use the legs in another recipe. For 4 servings, this is about 52 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Mediterranean Chicken & Green Beans
September 13, 2017 Lee
Leave a comment

Mediterranean Chicken & Green Beans

Sounds very good, I now have feta cheese on my shopping list for the city.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless, skinless
  • salt and black pepper, as desired, lemon pepper would be good
  • olive oil, as needed
  • lemon slices
  • 6-9 cloves garlic, smashed and minced
  • 750 grams cherry tomatoes, halved
  • 4-5 cups fresh long beans, cut into 1 inch pieces
  • 1/2 cup Feta cheese, crumbled
  • 1 teaspoon dried oregano
  • fresh parsley

Instructions
 

  • Preheat your oven to 190 C. Lightly butter a 9x13 baking dish.
  • Season the chicken breasts on both sides with salt and pepper, lemon pepper would be a bonus.
  • Heat a non stick pan on medium heat with about 1 tablespoon of olive oil. When the oil is hot, add the chicken breasts, brown on each side then remove from pan and reduce heat to medium low.
  • While the chicken is cooking, steam the long beans for 3 to 5 minutes.
  • Add about 3 tablespoons of olive oil to the pan, when heated, add the garlic and cook for about 1 minute until nice and fragrant then add the tomatoes and cook those until just warmed through, add in the steamed long beans, season with salt and pepper to your taste, add the oregano, mix then remove from heat. Pour the tomato and bean mixture into the prepared baking dish.
  • Top with the Feta cheese, reserving about 1 tablespoon. Place the chicken breasts on the top, top each piece of chicken with a lemon slice.
  • Bake for 15-20 minutes or until the chicken is cooked through.
  • Remove from oven, remove the chicken breasts, divide the tomatoes and long beans between 4 plates, slice each breast into about 3-5 pieces and place those using a spatula to pick up all the pieces at one time on top of the vegetables, sprinkle with the reserved Feta, parsley, and dried oregano.

Notes

Figure about a kilo for chicken breasts at about 70 Baht. For 4 servings, this is about 52 cents per serving.
Variants: Place a scoop of seasoned rice on the plate prior to adding the vegetables or serve with seasoned rice on the side.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY