Archive for the ‘CHICKEN & TURKEY’ Category
Creamy Tuscan Garlic Chicken
April 26, 2017 Lee
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Creamy Tuscan Garlic Chicken

This recipes sounds great, will try for sure. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless, skinless
  • 2 tablespoons olive oil
  • 1 cup heavy cream
  • 1/2 cup chicken broth, fresh or from powder
  • 2 teaspoons garlic powder
  • 1 teaspoon Italian seasoning, OR make from a shortcut
  • 1/2 cup Parmesan cheese, grated
  • 1 cup spinach, chopped
  • 1/2 cup sun dried tomatoes

Instructions
 

  • In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Drain oil and wipe out pan with a paper towel.
  • Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium high heat until it starts to thicken. Then add the spinach and tomatoes and let it simmer until the spinach just starts to wilt then add the chicken back to the pan, turning each one after adding to coat the chicken in the sauce.
  • Heat for a few minutes on a low simmer to heat the chicken through. Serve over pasta.

Notes

Four chicken breast might be 60 Baht, for 4 servings this is about 44 cents per serving.
Variant: double the amount of sauce for a saucier pasta.
Shortcut: Italian Seasoning.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Blackened Chicken II
April 25, 2017 Lee
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Blackened Chicken II

The spices in this sound very good, on my to cook list for sure. You will sear the chicken in a skillet first, then bake in an oven.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground white pepper
  • 2 chicken breasts, boneless, skinless
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • olive oil, as needed

Instructions
 

  • Preheat your oven to 180 C. Lightly grease a baking sheet.
  • Mix together everything except the chicken and olive oil in a small bowl.
  • Heat a heavy bottomed skillet on medium heat, cast iron would be preferred for this, do not add any butter or oil.
  • While the pan is heating, lightly coat each chicken breast with olive oil and coat both sides of each one with the spice mixture.
  • Place the chicken in the hot pan and cook for 1 minute, then flip over and cook for 1 more minute, remove pan from heat and remove chicken from the pan and place on the baking sheet.
  • Bake for 10 to 20 minutes or until the juices run clear.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Blackened Chicken I
April 25, 2017 Lee
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Blackened Chicken I

This is probably the easiest recipe there is with only one ingredient and three steps. This recipe is foolproof.
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Prep Time 2 minutes
Total Time 2 minutes
Course Main Dish
Cuisine American
Servings 0

Ingredients
  

  • chicken, amount is up to you

Instructions
 

  • Clean chicken.
  • Place chicken in a preheated oven.
  • Go check your Facebook. End result will be the blackest chicken you have possibly seen.

Notes

Just a bit of humor for you, an actual recipe for Blackened Chicken is here.
Provided courtesy of good friend, Jerry Juliana, who posted this on my facebook page.
United States.
CHICKEN & TURKEY
Baked Lemon Chicken
April 25, 2017 Lee
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Baked Lemon Chicken

Sounds really good. straight forward ingredients as well. On my to cook list.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1-1 1/2 kilos chicken, legs, thighs, breasts, up to you
  • salt and black pepper, to taste
  • all purpose flour, as needed for dredging
  • olive oil, as needed
  • 1 large onion, thinly sliced
  • lemon zest, from 1/2 lemon
  • 2 cloves garlic, smashed and minced
  • 1/2 teaspoon dried rosemary
  • 1 tablespoon honey
  • 1/4 cup fresh lemon juice
  • 1 cup chicken broth, fresh or from powder

Instructions
 

  • Preheat your oven to 200 C. Season the chicken with salt and pepper. Dredge in flour and pat off the excess. Heat a large skillet over medium heat and add a splash of olive oil. Add the chicken skin-side down first and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside.
  • Discard the oil from the pan and wipe out the pan with a paper towel. Add 1 tablespoon oil to the pan and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer.
  • Use a slotted spoon to transfer the onions to a 9x13 baking dish, and spread them out. Arrange the chicken, skin-side up in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste.
  • Bake for about 45 minutes or until the chicken is cooked through, basting every 15 minutes. Serve with pasta or mashed potatoes.

Notes

The chicken will cost about 110 Baht for 1 1/2 kilos of chicken. For 4 servings, this is about 81 cents per serving.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Chicken Galliano With Mushrooms
April 18, 2017 Lee
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Chicken Galliano With Mushrooms

Oddly enough, I have half a bottle of Galliano that I have never touched. This sounds tasty and is on my to cook list.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless, skinless
  • 1 cup all purpose flour, seasoned with salt and pepper
  • 3 tablespoons olive oil
  • 3 tablespoons butter, divided in half
  • 250 grams fresh mushrooms, sliced
  • 3 cloves garlic, sliced thin
  • 1 cup chicken broth, fresh or from powder
  • 1/4 - 1/3 cup Galliano Liqueur
  • salt and pepper, to taste
  • 1/4 cup fresh parsley, chopped

Instructions
 

  • Cut the chicken in half lengthwise making two thinner pieces from each breast. Roll each piece in the seasoned flour, coating each side well.
  • In a heavy skillet, heat the oil and 1 1/2 tablespoon of the butter until sizzling over medium heat and cook the chicken in batches for about 12 to 13 minutes or until almost cooked through, turning halfway.
  • Place the chicken on a heated platter, and cook the mushrooms until lightly browned, about 5 minutes, stirring often. Add the garlic, and cook just until fragrant.
  • Add the broth and liqueur and turn up heat to medium high. Return the chicken to the skillet, and cook until the sauce reduces and begins to thicken, about 6 to 8 minutes.
  • Taste, and season with salt and pepper, and stir in the remaining butter until melted. Stir the parsley into the mixture and serve the chicken immediately on a platter, topped with the mushrooms and any remaining sauce.

Notes

The chicken will cost maybe 65 Baht for 4 breasts. For 4 servings this is about 48 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Egg Noodles & Chicken Curry (Khao Soi)
April 17, 2017 Lee
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Egg Noodles & Chicken Curry (Khao Soi)

This sounds really good! On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Thai
Servings 2 servings

Ingredients
  

  • 2 tablespoons vegetable oil
  • 3 cloves garlic, smash and roughly chopped
  • 1 shallot, chopped
  • 1-3 tablespoons Thai redy curry paste, depends on how spicy you desire
  • 2 tablespoons curry powder
  • 1 cup coconut milk
  • 1/2 cup chicken broth
  • 2 chicken thighs, boneless, skinless, bite size pieces
  • 1 teaspoon fish sauce
  • 1 1/2 teaspoons sugar
  • 250 grams dry egg noodles, Asian or Italian is fine

Garnishes/toppings of your choice

  • shallots, thinly sliced
  • fried shallots, OR make from a shortcut
  • fresh cilantro
  • roasted peanuts, chopped
  • lime, wedges
  • spring onion, chopped
  • pickled mustard greens
  • dried chilies

Instructions
 

  • Heat the oil in a medium saucepan over medium heat. Add the garlic and chopped shallot and cook for about 30 seconds. Add the curry paste and curry powder and cook for another 30 seconds, stirring constantly. Add the coconut milk, chicken broth, chicken thighs, fish sauce, and sugar. Stir everything together, scraping up any curry paste that has stuck to the bottom of the pan. Bring to a boil, then lower heat and simmer uncovered for about 30 minutes. Taste and adjust seasoning.
  • Meanwhile, bring a large pot of water to a boil. Cook noodles according to package directions, timing it so that the noodles will be cooked when the curry is done simmering. Drain and divide between two bowls. Top with curry and the garnishes of your choice. Serve immediately.

Notes

Low cost with just two chicken thighs. Can substitute chicken with beef or pork.
Shortcut: Fried Shallots.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,: THAI,CHICKEN & TURKEY,PASTA
Chicken Cordon Bleu I
April 11, 2017 Lee
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Chicken Cordon Bleu I

Chicken, ham, cheese, sounds perfect! This rolled up as well, not just stuffed chicken. Pan fried in a white wine and cream sauce.
Print Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless, skinless
  • 4 slices Swiss cheese, or as needed if cut from a block
  • 8 slices ham
  • 2 cups white wine
  • 1/2 cup heavy cream
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon paprika
  • 1 cup all purpose flour, to coat the chicken
  • salt ans pepper, to taste
  • olive oil, as needed
  • 2 teaspoons butter

Instructions
 

  • Butterfly the chicken by slicing evenly down the middle, be sure to properly butterfly and avoid cutting all the way through. Place between two pieces of plastic wrap and lightly pound chicken until it's all even.
  • With chicken laying flat season each piece with salt and pepper. Place 2 pieces of ham and 1 piece of cheese on one side of the chicken, and roll tight.
  • Carefully roll chicken in flour and tap off any excess, set aside.
  • In a large pan, heat a splash of olive oil on medium high heat, when oil is just starting to slightly smoke gently place chicken into the pan and brown on all sides. It is important not to over crowed the pan to ensure a nice golden brown crust.
  • Remove chicken and set aside. Deglaze pan with white wine and allow to reduce on medium high heat by 2/3, then add in cream. Return the chicken back into pan and season with salt to taste. Cover and cook on low for 10-15 minutes until chicken is done.
  • Gently remove chicken from pan. Allow cream to simmer on low heat for 1 minute then add paprika. Turn off heat and mix in butter.
  • Slice the chicken on each plate and pour sauce over the chicken, sprinkle with some fresh chopped parsley.

Notes

Low cost. Minimal ham and cheese used, easily less than $1 per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Cheesy Garlic Baked Chicken
April 7, 2017 Lee
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Cheesy Garlic Baked Chicken

Minimal ingredients, and delicious.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless, skinless
  • 4 cloves garlic, smashed and minced
  • 1/4 cup brown sugar, packed
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 cup cheese, shredded, Cheddar would be good

Instructions
 

  • Preheat your oven to 190 C. Line a baking dish with foil and lightly grease that with butter, makes clean up easier. Place the chicken breasts in the baking dish.
  • In a small pan, heat the oil then cook the garlic until tender. Remove from heat and stir in the brown sugar and salt.
  • Cover the chicken with 3/4 of the garlic and brown sugar mixture, season with salt and pepper to taste. Bake uncovered for 25 minutes.
  • Remove from the oven, sprinkle the cheese on the chicken and top with the remaining garlic and brown sugar mixture, bake for 10 more minutes or until the cheese is melted.
  • Serve with mashed potatoes and a vegetable for a nice meal.

Notes

Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Million Dollar Chicken
April 6, 2017 Lee
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Million Dollar Chicken

Easy chicken recipe to make in a casserole dish and baked in the oven.
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 8 pieces chicken, I would use thighs or breasts
  • 1 cup mayo
  • 1 tablespoon prepared yellow mustard
  • 1/4 cup apricot jam
  • 3/4 cup chicken stock, fresh or from powder
  • 1 small onion, diced and lightly cooked
  • 1/2 cup mango chutney, if you can find it

Instructions
 

  • Preheat your oven to 160 C.
  • Place the chicken pieces in a large baking dish.
  • Mix remaining ingredients together and pour over the chicken. Bake in the oven for 60 minutes. Remove from oven, let rest 5 minutes, serve with a salad and a vegetable and enjoy.

Notes

I cannot really price this until I buy 8 pieces of chicken, I am thinking 4 quarters would be a good starting point. I will give results and pricing when I prepare this. I will list this as low cost for now.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Chicken Piccata Pasta
April 5, 2017 Lee
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Chicken Piccata Pasta

This sounds like a good recipe, on my to cook list for sure. Capers, never seen them where I live. Don't have 3 tablespoons of capers? Use 2 green olives and 1 inch of dill pickle, mince those up, similar but not perfect.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 600 grams chicken breasts, cut into 1 inch cubes, (1 1/3 lbs)
  • 2 tablespoons olive oil
  • salt and black pepper, to taste
  • 1 1/2 tablespoons butter
  • 4 cloves garlic, smashed and minced
  • 2 shallots, chopped
  • 2 tablespoons all purpose flour
  • 1/2 cup white wine
  • 1 lemon, juiced
  • 1 cup chicken stock, fresh or from powder
  • 3 tablespoons capers, drained
  • 1/2 cup fresh parsley, chopped
  • 500 grams Penne pasta, cooked to just tender, (1 lb)
  • spring onions, chopped, for garnish

Instructions
 

  • Heat a deep nonstick skillet over medium high heat. Add a tablespoon of olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium.
  • Add another tablespoon of olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Cook the garlic and shallots 3 minutes. Add flour and cook 2 more minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine.
  • Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

Notes

The chicken would cost about 50 Baht/600 grams. For 4 servings, this is about 37 cents per servings.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY