Archive for the ‘CHICKEN & TURKEY’ Category
One-Pot Chicken & Veggie Risotto
April 4, 2017 Lee
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One-Pot Chicken & Veggie Risotto

Sounds delicious. Oddly enough, I have never eaten risotto or ever made it, so this sounds like a good one to start with. Finding the proper rice could be a challenge. I will adjust the times once I make this as well.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish, Side
Cuisine Italian
Servings 8 servings

Ingredients
  

  • 2 chicken breasts, cut into 1 inch cubes
  • 3 1/2 cups chicken stock, fresh or from powder
  • 2 1/2 cups dry Arborio rice, or dry white rice
  • 3/4 cup dry white wine
  • 1 bunch fresh asparagus, chopped
  • 1-2 zucchini, chopped
  • 170 grams portobello mushrooms, sliced
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • Parmesan cheese, grated, for garnish
  • salt and pepper, to taste

Instructions
 

  • Heat a large pot over high heat and add the olive oil. When oil is hot, add the cubed chicken, seasoned with salt and pepper, and brown on all sides, 4-5 minutes. Set chicken aside.
  • Add chopped asparagus, zucchini, and mushrooms and cook until just softened, about 8 minutes. Set vegetables aside.
  • Melt butter in the pot and add the Arborio rice. Stir until rice is toasted and lightly browned, then return veggies and chicken to pan.
  • Lower heat to medium and add white wine. Cook until wine is almost evaporated, stirring frequently.
  • 1/2 to 2/3 cup at a time, add chicken stock, stirring frequently and replenishing liquids once mixture is dry enough that spoon leaves a track through the rice.
  • When chicken stock is completely absorbed, taste rice and see if it’s tender enough. Risotto should be thick, but still able to spread out a little. You want it to be just tender, but if it’s too crunchy, add 1 cup water (a bit at a time). Adding too much will make your risotto gummy.
  • Serve hot and garnish with Parmesan cheese as a side dish or even as a main dish.

Notes

Two chicken breast, very low cost dish for 8 servings.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Savory & Delicious Meat Patties
April 3, 2017 Lee
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Savory & Delicious Meat Patties

The beauty of these, you can make with beef, pork, chicken, or turkey. For a dinner, a patty, mashed potatoes and gravy, a vegetable, perfect dinner and low cost. This is like a meatloaf without the wait. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams ground beef, see Step 1
  • 1 cup seasoned breadcrumbs, OR make from a shortcut
  • 1 teaspoon Italian seasoning, OR make from a shortcut
  • 1/4 cup milk
  • 1 egg
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 1/3 cup onion, diced
  • 2 teaspoons garlic, smashed and minced
  • 2 tablespoons cooking oil, your preference
  • 1/3 cup chicken stock, fresh or from powder

Instructions
 

  • For the meat, feel free to use ground beef, pork, chicken, or turkey. If using beef or pork, use beef or pork stock instead of chicken stock.
  • Add the ground meat to a large mixing bowl then add the breadcrumbs, milk, egg, salt, pepper, Italian seasoning, Worcestershire sauce, onion, and garlic. Stir or use hands to mix. Shape mixture into 6 evenly sized balls.
  • Heat the oil in a large skillet over medium high heat. At the meatballs and press to flatten slightly. Cook the patties until browned for about 5 minutes each side.
  • Add the chicken stock to the skillet and continue cooking the patties, turning as needed until they are cooked through, maybe 5 minutes more.
  • Serve with mashed potatoes and gravy and a vegetable, complete meal.

Notes

The highest cost would be using beef and I will say 100 Baht/500 grams. For 6 servings, this is about 50 cents per serving. Other ground meats would be less.
Shortcuts: Seasoned Breadcrumbs, Italian Seasoning.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,BEEF,CHICKEN & TURKEY,PORK
Sticky Garlic Sesame Chicken
April 3, 2017 Lee
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Sticky Garlic Sesame Chicken

Simple and easy recipe that comes together fast. On my to cook list.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Asian
Servings 3 servings

Ingredients
  

  • 500 grams chicken breasts, cut into 1 inch cubes
  • 1/4 cup all purpose flour
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 3 cloves garlic, smashed and minced
  • 2 tablespoons olive oil
  • 1/4 cup honey, plus 1 tablespoon
  • 1 teaspoon rice vinegar
  • 3 tablespoons soy sauce
  • 1/2 teaspoon white sesame seeds
  • 4 spring onions, chopped
  • cooked rice, to serve

Instructions
 

  • Heat the olive oil over medium heat in a heavy skillet.
  • In a large zip lock bad, add the flour, black pepper, cayenne pepper, cloves, and onion powder and shake mix that together, then add chicken pieces and shake the bag to coat the chicken. Place coated chicken pieces in the pan to start browning them.
  • While the chicken is browning, mix together the honey, rice vinegar, soy sauce, and garlic in a small bowl.
  • After 5 minutes, flip chicken and brown the other side, the browning will give great flavor to the chicken. Once chicken has a nice brown on both sides, add the sauce mix and reduce heat to low. Allow to heat for about 10 minutes, flipping the chicken once.
  • After 10 minutes, turn stove top off and allow chicken to sit for at least 5 minutes. Serve over rice and sprinkle with sesame seeds then some spring onion.

Notes

Chicken breasts will cost about 35 Baht/500 grams. For 3 servings, this is about 34 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Three-Ingredient Baked Chicken
March 7, 2017 Lee
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Three-Ingredient Baked Chicken

This is a basic baked chicken recipe, very customizable. If you have a recipe calling for cooked chicken as an ingredient, this sounds like it would work perfect. Or add a few vegetables to the dish and bake those as well and you have a meal.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless, skin on or off
  • 1 teaspoon salt
  • 1/4 cup butter, melted, 1/4 of a standard block

Instructions
 

  • Preheat your oven to 180 C. Lightly butter a baking dish.
  • Place the chicken in the baking dish, skin side up. Add the salt to the melted butter and brush onto the chicken and pour the remaining butter over the chicken as well.
  • Bake for 30-40 minutes or until cooked through and juices run clear.
  • Use as directed by another recipe or serve with vegetables on the side.

Notes

Figure about 100 Baht for 4 chicken breasts. For 4 servings, this is about 74 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Mushroom Chicken
March 6, 2017 Lee
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Mushroom Chicken

Chicken, mushroom soup, and cheese, sounds like my kind of meal. On my to cook list. I will verify the cooking times when I make this. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 5 servings

Ingredients
  

  • 1 whole chicken
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 2 cups sour cream, OR make from a shortcut
  • 2 cups Mozzarella Cheese, shredded
  • milk, as needed

Instructions
 

  • Preheat your oven to 180 C.
  • Prep the chicken by cutting into the standard 8 pieces; 2 legs, 2 thighs, 2 wings minus the tips, and 2 breasts. Use the carcass to make chicken stock, link provided in the Recipe Notes.
  • Place the chicken pieces in a baking dish in one layer and bake for about 30 minutes.
  • Mix the soup and sour cream together, if it is too thick, thin it out with a bit of milk, this needs to be pourable. Pour the mixture over the chicken.
  • When the chicken is near done (maybe about 30 minutes), sprinkle the cheese over the top and bake until the cheese is melted and starting to brown.
  • Remove from oven, let rest for 5-10 minutes, serve.

Notes

The whole chicken will cost about 180 Baht at a Tesco, more than likely less at a fresh market near you. The cheese will be about 70 Baht for 100 grams. For 4 servings, this is about $1.84 per serving.
Variants: Fry the chicken to brown before baking.
Shortcuts: Condensed Cream of Mushroom Soup, Basic Chicken Stock, Sour Cream.
Provided courtesy of good friend, Frances Collins.
United States.
* High Cost $1.51+ per Serving,CHICKEN & TURKEY
Basic Chicken Stock
March 6, 2017 Lee
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Basic Chicken Stock

This recipe is assuming you are using a raw chicken carcass and wing tips.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Cuisine American
Servings 0

Ingredients
  

  • 1 chicken carcass, wing tips, neck, feet included
  • celery, chopped large plus tops
  • carrot, chopped large
  • onion, chopped large
  • fresh parsley
  • black peppercorns, to taste
  • salt, to taste, up to you

Instructions
 

  • Chop the chicken carcass into about 2-3 inch pieces.
  • In a large stock pot, heat a splash of olive oil, then add the carcass pieces, neck, feet, cook to just brown them, this brings out some flavor.
  • When the carcass pieces are browned, add some celery, carrot, onion to the pot as well as a some black peppercorns, and a pinch of salt. Add water to the pot to cover the chicken and vegetables by about 2 inches. Set to a simmer.
  • Simmer for 4-6 hours, skimming off any foam at the top. Add water as needed to keep it above the chicken.
  • Remove the bones and vegetable pieces and discard, and pour this through a strainer lined with cheesecloth to remove any solids.
  • Pour the liquid into jars, let cool to room temp, and you can store this for up to 3 days. Use as needed in other recipes.

Notes

Low cost.
Variant, use the bones, and skin from the picky eaters, and add to a pot, omit the browning part and just follow the rest of the recipe.
Been making this for many years.
CHICKEN & TURKEY,INGREDIENTS
Balsamic Rosemary Chicken Breasts
March 1, 2017 Lee
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Balsamic Rosemary Chicken Breasts

This is very good! Excellent flavor, juicy, can cut with a fork. Highly recommended and on my Go-To list.
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Prep Time 1 day
Cook Time 20 minutes
Total Time 1 day 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless, skinless
  • 3/4 cup balsamic vinegar
  • 2 tablespoons soy sauce
  • 1/3 cup olive oil
  • 3 cloves garlic, smashed and minced
  • 2 tablespoons brown sugar
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon black pepper

Instructions
 

  • Make the marinade by whisking together garlic, balsamic vinegar, olive oil, soy sauce, brown sugar, thyme, rosemary, and black pepper in a medium bowl. Pour into a large ziplock bag.
  • Rinse the chicken breast and pat dry, add to the ziplock bag, squish the bag around to coat all the chicken, squeeze out the air, seal, and refrigerate overnight.
  • Preheat your oven to 180 C (350 F). Line a baking sheet with foil and place a rack on the sheet. OR, and highly recommended, fire up your grill.
  • Remove the chicken from the marinade and shake off excess, discard marinade. Place chicken on the rack and bake for 10 minutes then turn over and bake for another 10 or until juices run clear. OR grill on the BBQ.
  • Let chicken rest for 5 minutes, serve with a side of your choice.

Notes

The chicken might cost 100 Baht, I just bought today, 3 large chicken breasts for 61 Baht. The vinegar will cost about 60 Baht (about half a bottle). For 4 servings, this is about $1.18 per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY
Baked Garlic Chicken & Potatoes
February 19, 2017 Lee
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Baked Garlic Chicken & Potatoes

Stephen Connell, United States.
This is a traditional Lebanese dish and comes highly recommended. On my to cook list for sure. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Dish
Cuisine Lebanese
Servings 8 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 2 kilos chicken, legs, thighs, breasts, up to you, (4 lb)
  • 5 medium potatoes, sliced in ½ thick slices
  • 20 cloves garlic, about 1½ heads
  • 1 cup fresh lemon juice
  • 4 tablespoons olive oil
  • salt, to taste
  • pinch Lebanese 7-spices, Shortcut
  • vinegar, optional, as needed

Instructions
 

  • Optional, if the chicken has a strong "chickeny" smell to it, soak in vinegar for 2 minutes, rinse well with cold water, pat dry with paper towels.
  • Preheat your oven to 200° C (400° F). Get out a large baking pan.
  • Remove skin from the chicken and discard, then make cuts in chicken in order to allow for garlic sauce to seep deep inside. Rub chicken with a tablespoon or two of olive oil, a pinch of salt, and a pinch of Lebanese 7-spices. Place chicken in a large baking dish.
  • Place sliced potatoes on top of the chicken. and bake for 40-50 minutes or until the chicken is cooked through.
  • While the chicken is baking, place the garlic cloves, ½ teaspoon of salt and 2-3 tablespoons of olive oil in a blender/food processor and mix for 4-5 minutes, add the lemon juice and mix for another 4-5 minutes until you have a nice lemony-garlicky sauce. OR Traditionally the sauce is made by crushing garlic with a pestle in a mortar while slowly adding the salt and olive oil thus turning it into a paste. And finally once you start adding the lemon juice all while continuing to stir and crush with the pestle, the paste turns into a beautiful sauce with a balanced garlic and lemon flavoring.
  • Once the chicken has baked, take the tray out of the oven and very carefully drain any excess liquids that you see on the bottom.
  • Pour the garlic sauce all over it while mixing it well with the potatoes and chicken, put back in the oven and broil for another 5-10 minutes until the potatoes start to brown up.
  • Serve with a salad for a complete meal.

Notes

Chicken will cost 60 to 70 Baht/kilo depending if you are using breasts or legs and thighs. Going with quarters (separate the thighs from the legs) at 70 Baht/kilo, 2 kilos at 140 Baht, for 4 servings this is about $1.03 per serving.
Shortcut: Lebanese 7-Spices.
* Fair Value $1.01 to $1.50 per Serving,: LEBANESE,CHICKEN & TURKEY
Chicken in Coconut Milk Soup
February 18, 2017 Lee
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Chicken in Coconut Milk Soup

This is a easy Thai soup that even I make, and it is so good. To make good Thai food, think like a Thai, boil meat, add vegetables, add flavorings, I know that does not sound right or even good, but that is the basic premise for Thai soup and curry cooking. This is an adjust as you go recipe, many ingredients are general in amount.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 4-8 chicken legs, or legs and thighs, skin on
  • 1-2 cups coconut milk
  • mushrooms, Straw would be best, button is ok
  • 5-6 slices ginger, OR galangal
  • 4-5 Bird's Eye Chilis, sliced
  • 4-5 kaffir lime leaves
  • 2 stems lemon grass, see Step 1
  • fresh cilantro, chopped
  • 2-3 tablespoons fish sauce, OR soy sauce
  • 1 tablespoon sugar
  • 3 tablespoons fresh lime juice
  • salt, to taste

Instructions
 

  • For the lemon grass, take each stalk and on a heavy cutting board and using a pestle, the flat side of a meat tenderizer, rolling pin, etc, smash the stem until it is pliable then tie into an overhand knot. This does 2 things for you, releases the oil, and keeps everything in one bundle so it can be removed (last thing people want to do when eating is to remove items that cannot be eaten from their dish).
  • In a large pot, add the chicken and cover by about 2-3 inches of water, and add the ginger, lemon grass bundles, lime leaves, and bring to a boil for about 5 minutes, then reduce to a medium heat. You just made a chicken broth, basis for your soup. At this point you can remove the skin if you like.
  • Now add the coconut milk, chilies, simmer until the chicken is cooked through and tender. Adjust taste to your liking with lime juice, fish sauce, and sugar. As more water as needed.
  • Add the mushrooms and some cilantro, cover and cook for 5 minutes then remove from heat. This will cook the mushrooms.
  • Remove the lemon grass bundles, lime leaves, and ginger, Serve with rice.

Notes

Chicken legs cost about 65 Baht/kilo, for this, maybe 40 baht. For 4 servings, about 30 cents per serving.
Recipe I have made many times.
* Best Value $1 or Less per Serving,: THAI,CHICKEN & TURKEY,SOUPS, STEWS, CHILI
Massaman Curry
February 18, 2017 Lee
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Massaman Curry

From a recipe on a spice packet.
This is the recipe from the store bought packet. The packets are a bonus here as they are so inexpensive, and the Lobo brand, no preservatives, no MSG, and no colorings. You may have seen these in the store and may not understand what these are, instructions on how to prepare are in English on the back. Only a few people I have ever met make curry pastes from scratch.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 1 packet Massaman Curry paste, Lobo brand preferred
  • 1 cup coconut milk
  • 250 grams chicken, OR beef, cut into 1 inch cubes or slices, (8 oz)
  • 1 cup water
  • 1-2 potatoes, diced
  • peanuts, as desired
  • fish sauce, as desired
  • steamed rice, for serving

Instructions
 

  • Heat a non stick skillet and add the coconut milk and one packet of the curry paste, whisk together and when hot, add the beef or chicken and the water. Bring to a boil.
  • Add some diced potato, amount is up to you, and some peanuts, amount is also up to you. Reduce to a simmer and cook until the potatoes are tender. Add fish sauce to taste, serve with steamed rice.

Notes

Beef would cost about 50 Baht for 250 grams, chicken breasts would cost about 15 Baht, low cost anyway you look at this. For 4 servings using beef, this is about 37 cents per serving.
* Best Value $1 or Less per Serving,: THAI,CHICKEN & TURKEY