Archive for the ‘CHICKEN & TURKEY’ Category
Smothered Chicken
May 25, 2017 Lee
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Smothered Chicken

Sounds tasty! Chicken, mushrooms, and cheese, perfect. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless, skinless
  • 3 cups mushrooms, sliced, canned or fresh button
  • 2 onions, sliced
  • 2 cloves garlic, smashed and minced
  • 3 tablespoons butter
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 2 eggs, lightly beaten
  • 1 cup seasoned breadcrumbs, OR make from a shortcut
  • 3 cups Mozzarella Cheese, shredded
  • 3/4 cup chicken broth, or stock, fresh or from powder
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 180 C. Cook mushrooms and onions in a skillet with 1 tablespoon of butter until just tender. Remove from the skillet and set aside.
  • Place the eggs in a shallow bowl and in a separate bowl place the breadcrumbs. Dip chicken into beaten eggs, then roll in bread crumbs.
  • Same skillet, melt the remaining butter over medium heat. Brown both sides of chicken then place chicken in a 7x11 baking dish (browning, no need to cook through), arrange onions and mushrooms on top of chicken, and top with mozzarella cheese.
  • Add chicken broth and cream of mushroom soup together in a bowl and whisk until blended then pour over top of mushroom, onion, and chicken. Bake for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

Notes

The chicken will run about 70 Baht/4 breasts. The cheese will run about 220 Baht/3 cups. For 4 servings this is about $2.13 per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Seasoned Breadcrumbs.
Provided courtesy of good friend, Stephen Connell.
United States.
* High Cost $1.51+ per Serving,CHICKEN & TURKEY
Garlic-Lemon Double Stuffed Chicken
May 20, 2017 Lee
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Garlic-Lemon Double Stuffed Chicken

Sounds really good, on my to cook list. Use the shortcut for savings as well.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 8 chicken breasts, boneless, skinless
  • 250 grams Cream cheese, cut into 1/2 inch slices
  • 250 grams Cheddar cheese, cut into 1/2 inch slices
  • 1 cup milk
  • 1 1/2 cups seasoned breadcrumbs, OR make from a shortcut
  • 1/2 cup Parmesan cheese, grated
  • 4 clove galic, smashed and minced
  • 3/4 cup butter, melted, this is 3/4 regular block
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoons garlic salt, or to taste
  • 1/2 teaspoon paprika

Instructions
 

  • Preheat oven to 180 C. Lightly grease a large, shallow baking dish with butter.
  • Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and Cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
  • Pour the milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Parmesan cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in the prepared baking dish, tucking edges under to seal.
  • Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using. Bake for 30 minutes, or until no longer pink in center and juices run clear. Let rest for 5 minutes, serve.

Notes

The chicken, for 8 breasts, will cost about 150 Baht. The cheeses, Cream cheese will cost about 120 Baht, the Cheddar will cost about 180 Baht. For 8 servings, this is about $1.65 per serving.
Shortcut: Italian Seasoned Bread Crumbs.
Provided courtesy of good friend, Stephen Connell.
United States.
* High Cost $1.51+ per Serving,CHICKEN & TURKEY
Balsamic Marinated Chicken Breasts
May 19, 2017 Lee
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Balsamic Marinated Chicken Breasts

Sounds like some great tasting chicken! On my to cook list soon!
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless, skinless
  • 1/2 cup water
  • 1 teaspoon onion powder
  • 3 cloves garlic, smashed and minced
  • 3/4 cup balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried parsley
  • 1/8 teaspoon dried oregano

Instructions
 

  • Whisk together the balsamic vinegar, water, onion powder, garlic, salt, pepper, paprika, rosemary, parsley, and oregano in a bowl, and pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 30 minutes to overnight.
  • Preheat oven to 200 C. Line a baking sheet with aluminum foil.
  • Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade, and place the chicken breasts onto the baking sheet.
  • Bake in the preheated oven until the chicken breasts are golden brown and no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should reach 74 degrees C.

Notes

The 4 chicken breasts would be about 75 Baht. For 4 servings, this is about 55 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Chinese Sausage & Chicken in Soy Sauce
May 13, 2017 Lee
1 Comment

Chinese Sausage & Chicken in Soy Sauce

This is very good! I made this on 16 May 2017. We received some Chinese pork sausage from Issan, we can find it locally here as well. I started looking for recipes that used this as an ingredient. Chinese sausage is a sweet, cured pork sausage. Recipe slightly updated with my findings and pricing updated as well.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Chinese
Servings 4 servings

Ingredients
  

  • 4 links Chinese sausage, short ones or two long ones
  • 5 chicken thighs, boneless, skinless, cubed
  • 2 tablespoons cooking oil
  • 4 cloves garlic, smashed and minced
  • 1 spring onion, thinly sliced
  • steamed rice, for serving
  • handful fresh Thai Basil, chopped

For the Sauce

  • 1/4 cup water
  • 3 tablespoons dark soy sauce
  • 1 tablespoon sugar

Instructions
 

  • Prepare a steamer and steam the Chinese sausages for 5 minutes. Remove from the steamer and cut into thin slices diagonally. The reason for the steaming is to soften the sausage as it is quite hard out of the package. Photo shows steaming complete before cutting them.
  • While the sausage is steaming, in a measuring cup mix the sauce ingredients together and set aside.
  • Heat oil in a frying pan or wok on medium heat and cook the garlic until fragrant. Add the sliced sausage and cook for a quick 30 seconds, then add the chicken.
  • Cook until the chicken is no longer pink or very little pink, this is good right here.
  • Pour the sauce in and bring to a boil. Reduce heat, cover and simmer for 10 minutes, or until chicken is fully cooked and the sauce has reduced a bit. Remove from heat, stir in the spring onion and basil, cover and let stand for 5-10 minutes.
  • Ready to serve.
  • Serve with rice on the side and some of the sauce spooned over the rice.

Notes

The thighs would be about a 1 kilo, so I will estimate this at 75 Baht. The sausages will cost about 75 Baht. For 4 servings, this is about $1.10 per serving.
Adapted from an internet recipe.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,: CHINESE,CHICKEN & TURKEY,Pork - Sausage
One-Pot Chicken & Rice III
May 11, 2017 Lee
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One-Pot Chicken & Rice III

This is another of my versions of the One-Pot Chicken & Rice. This recipe is listed using a recipe on my site as a shortcut for Copycat Rice-A-Roni. The original One-Pot Chicken & Rice recipe is listed in the Recipes Notes below. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 tablespoons olive oil
  • 2 chicken breasts, cubed
  • salt and pepper, to taste
  • 1/2 cup red onion, diced
  • 3 cloves garlic, smashed and minced
  • 1/2 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 tablespoon butter, optional
  • 2 recipes Rice-A-Roni, see Recipe Notes
  • 2 cups chicken stock, fresh or from powder
  • 1 red bell pepper, diced
  • 2 cups tomates, diced
  • 1/2 cup frozen peas, thawed and drained
  • fresh parsley, chopped, for garnish

Instructions
 

  • Prepare the Copycat Rice-A-Roni, doubling the recipe, using the shortcut recipe listed in the Recipe Notes. The rice will take about 20-30 minutes to prepare.
  • When the rice is almost done cooking, heat the olive oil in a large skillet or medium pot, add the chicken when the oil is hot, season with salt and pepper to taste. Cook the chicken for about 2 minutes on each side. Add the onions, garlic, paprika, thyme, parsley, stir and cook 1 additional minute. You want the chicken just cooked through, not over done or you will have tough chicken.
  • Add the water, butter, and the Copycat Rice-A-Roni you prepared. Bring to a boil, and then add bell peppers and tomatoes. Lower the heat and simmer for 10 minutes or until nearly all the water cooked off. 


  • Remove from heat and mix in the peas. Cover and let rest for about 5 minutes. Stir one more time, garnish with fresh chopped parsley or even diced tomatoes, enjoy.

Notes

For the chicken, this might cost 40 Baht. For the Copycat Rice-A-Roni, that might cost a whole 10 Baht. For 4 servings, this is about 37 cents per serving.
For the boxed Rice-A-Roni, I cannot price that.
Shortcut: Copycat Rice-A-Roni.
Original recipe: One-Pot Chicken & Rice.
Inspired by good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
One-Pot Chicken & Rice II
May 11, 2017 Lee
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One-Pot Chicken & Rice II

This is my version of the One-Pot Chicken & Rice. This recipe is listed using a recipe on my site as a shortcut for Seasoned Rice which is a copycat of Uncle Ben's Long Grain and Wild Rice. The original One-Pot Chicken & Rice recipe is listed in the Recipes Notes below. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 tablespoons olive oil
  • 2 chicken breasts, cubed
  • salt and pepper, to taste
  • 1/2 cup red onion, diced
  • 3 cloves garlic, smashed and minced
  • 1/2 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 tablespoon butter, optional
  • 1 recipe Seasoned Rice, see Recipe Notes
  • 2 cups chicken stock, fresh or from powder
  • 1 red bell pepper, diced
  • 2 cups tomates, diced
  • 1/2 cup frozen peas, thawed and drained
  • fresh parsley, chopped, for garnish

Instructions
 

  • Prepare the Seasoned Rice using the shortcut recipe listed in the Recipe Notes. The rice will take about 20-30 minutes to prepare.
  • When the rice is almost done cooking, heat the olive oil in a large skillet or medium pot, add the chicken when the oil is hot, season with salt and pepper to taste. Cook the chicken for about 2 minutes on each side. Add the onions, garlic, paprika, thyme, parsley, stir and cook 1 additional minute. You want the chicken just cooked through, not over done or you will have tough chicken.
  • Add the water, butter, and the Seasoned Rice you prepared. Bring to a boil, and then add bell peppers and tomatoes. Lower the heat and simmer for 10 minutes or until nearly all the water cooked off. 


  • Remove from heat and mix in the peas. Cover and let rest for about 5 minutes. Stir one more time, garnish with fresh chopped parsley or even diced tomatoes, enjoy.

Notes

For the chicken, this might cost 40 Baht. For the Seasoned Rice, that might cost a whole 5 Baht. For 4 servings, this is about 33 cents per serving.
If using the packaged Uncle Ben's Long Grain and Wild Rice, that is 155 Baht/box. For 4 servings, this is about $1.45 per serving. Substantial savings in making the Seasoned Rice.
Shortcut: Seasoned Rice.
Original recipe: One-Pot Chicken & Rice.
Inspired by good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
One-Pot Chicken & Rice I
May 10, 2017 Lee
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One-Pot Chicken & Rice I

Sounds really good, I will have to try this one. This recipe is listed using the Uncle Ben's Flavor Infusion Chicken and Herb Rice. For people in Thailand this might be a tough one to get outside of the larger cities, so I will add two more versions of this and will be listed as ...Rice II and ...Rice III.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 tablespoons olive oil
  • 2 chicken breasts, cubed
  • salt and pepper, to taste
  • 1/2 cup red onion, diced
  • 3 cloves garlic, smashed and minced
  • 1/2 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 tablespoon butter, optional
  • 1 packet Uncle Ben's Flavor Infusion Chicken and Herb
  • 3 1/2 cups water
  • 1 red bell pepper, diced
  • 2 cups tomates, diced
  • 1/2 cup frozen peas, thawed and drained
  • fresh parsley, chopped, for garnish

Instructions
 

  • Heat the olive oil in a large deep skillet or a medium size pot. When the oil is hot, add the chicken and season with salt and pepper to taste. Cook the chicken for about 2 minutes on each side. Add the onions, garlic, paprika, thyme, parsley, stir and cook 1 additional minute.
  • Add the water, butter, and contents of Uncle Ben’s Flavor Infusion Chicken and Herb. Bring to a boil, and then add bell peppers and tomatoes. Lower the heat, cover, and simmer for 10 minutes. 


  • Remove from heat and mix in the peas. Cover and let rest for about 5 minutes. 
Garnish with fresh chopped parsley or even diced tomatoes, enjoy.

Notes

For the chicken, this might cost 40 Baht. For the Uncle Ben's Rice I cannot price that yet, I will take a guess at 180 Baht. For 6 servings, this is about $1.10 per serving.
Variants:
Using Seasoned Rice: One-Pot Chicken & Rice II,
Using Copycat Rice-A-Roni: One-Pot Chicken & Rice III.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY
Tender Oven Fried Chicken
May 7, 2017 Lee
1 Comment

Tender Oven Fried Chicken

Oven fried chicken, sounds great to me! I made this on 11 Oct 2017, and tender and juicy chicken it is.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 55 minutes
Total Time 1 hour 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless, skinless
  • 1/2 cup butter, this is 1/2 standard block
  • 1 cup all purpose flour
  • 1 tablespoon Lawry's Seasoned Salt, OR make from a shortcut
  • buttermilk, Or just milk

Instructions
 

  • Soak the chicken in buttermilk for 30 minutes to an hour.
  • Preheat your oven to 205 C (400 F). Put the butter in a baking dish and place in the oven to melt, you can do this while the oven is heating. I used a 9x13 Pyrex dish.
  • Put the seasoning salt and flour into a gallon size zip lock bag and shake to mix. When the butter is melted in the baking dish, remove from the oven.
  • Take out one piece of chicken at a time from buttermilk and shake off excess then put into bag and shake to coat well, place chicken into butter in baking dish. Repeat with other pieces.
  • Bake for 25 minutes then turn the chicken over, bake for another 30 minutes or until juices run clear and chicken is nicely browned. I cut one in half to check the inside, perfect.
  • Serve with mashed potatoes and gravy, pasta, or rice, and a steamed vegetable.

Notes

Chicken will run about 75 Baht or so for 4 breasts. For 4 servings, this is about 55 cents per serving.
Shortcuts: Lawry's Seasoning Salt, Buttermilk.
Provided courtesy of good friend, Stephen Connell.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,CHICKEN & TURKEY
Creamy Garlic Chicken
May 7, 2017 Lee
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Creamy Garlic Chicken

I love chicken and this recipe sounds really good, I will try this for sure! Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 750 grams chicken breasts, boneless, skinless, thinly sliced
  • 2 tablespoons olive oil
  • salt and pepper, to taste
  • 3 cloves garlic, smashed and minced
  • 1/2 cup chicken stock, fresh or from powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning, OR make from a shortcut
  • 1 cup heavy cream
  • 1 large tomato, chopped
  • 1 cup fresh spinach
  • 1/2 cup Parmesan cheese, grated

Instructions
 

  • Heat oil in a large skillet over medium high heat. Add chicken, season with salt and pepper, and cook for 5 minutes on each side, or until it's fully cooked. Remove from skillet and set aside.
  • To the same skillet, add garlic, chicken broth, garlic powder, and Italian seasoning. Mix. When it begins to bubble, add heavy cream and bring to a boil. Whisk until sauce starts to thicken.
  • Add tomatoes, spinach and cooked chicken to the sauce. Stir. Cover with Parmesan cheese and mix until the cheese is fully melted, spinach is wilted and chicken is fully coated. Serve and enjoy.

Notes

Figure about 60 Baht for 750 grams of chicken breast. For 4 servings this is about 44 cents per serving.
Shortcut: Italian Seasoning.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Spinach Artichoke Stuffed Chicken
May 7, 2017 Lee
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Spinach Artichoke Stuffed Chicken

No artichoke in your area? Go with more spinach or as a good friend suggested, cooked chopped broccoli or even asparagus tips. There is two ways to prepare this. This sounds like a great recipe for sure and is on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

For the Chicken

  • 4 chicken breasts, boneless, skinless
  • 2 tablespoons Italian seasoning, OR make from a shortcut
  • 1 teaspoon paprika
  • salt and pepper, to taste

For the Filling

  • 120 grams frozen spinach, thawed
  • 250 grams Cream cheese, room temperature
  • 170 grams artichoke hearts, canned or bottled in brine, drained, finely chopped
  • 1/2 cup Mozzarella Cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 1 tablespoon garlic, minced
  • salt, to taste

For the Cream Sauce (Optional)

  • remaining filling
  • 1 cup milk

Instructions
 

For the Chicken

  • Place each chicken breast on a flat surface. Season both sides of each breast with the Italian seasoning and paprika. With your hand supporting each piece, cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.

For the Filling

  • Squeeze any and all water out of the spinach. Discard the water released. In a medium bowl, combine the spinach, cream cheese, artichokes, Mozzarella, Parmesan, and garlic then mix well, using your hands if needed. Season to taste with salt.
  • NOTE: In not using the artichoke, you can replace this with an additional 120 grams of spinach, or cooked and chopped broccoli, or even cooked and chopped asparagus.
  • Fill chicken pockets with 1-2 tablespoons of the filling, spreading evenly with the back of the spoon or use your fingers to press it down. Reserve the leftover dip for the optional cream sauce, you should have exactly half left over.
  • NOTE: If not making the optional cream sauce, you can use the left over filling as a dip, or just cut the filling ingredients in half so there is no filling left over.
  • Seal with two or three toothpicks near the opening to keep the filling inside while cooking.
  • Heat 1 tablespoon of oil in a non stick pan over medium high heat. Add the chicken and cook until golden brown, carefully turn the chicken over and cook the other side until golden, covering pan with a lid, until cooked through, about 6 to 7 minutes per side. Transfer chicken to a warm plate to make the optional cream sauce. Or serve right away with pasta or rice if not making the optional sauce.

For the Cream Sauce (Optional)

  • Pour the milk into the same pan and bring to a simmer. Add in the remaining filling, you should have about half remaining, and stir until sauce is combined and thickened. Add the chicken back into the pan and serve over pasta or rice.

Notes

The 4 chicken breasts would be about 1 kilo or about 75 Baht. The cheese are minimal as well as the spinach. I cannot price the artichoke as I never really looked for that before. For 4 servings, this is about 55 cents per serving. When I can price what artichoke costs I will revise the cost per serving.
Shortcut: Italian Seasoning.
Provided courtesy of good friend, Ken Ritter.
Japan.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY