Archive for the ‘CHICKEN & TURKEY’ Category
Chicken Katsu – Japanese Chicken Cutlets
December 1, 2016 Lee
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Chicken Katsu - Japansese Chicken Cutlets

I have not had Japanese Curry in over 11 years, it is excellent! And I just happen to have a friend in Udon Thani that found Japanese Curry paste in the Tops there. I am researching to see if this is in Nakhon Si Thammarat or even in Phuket.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Japanese
Servings 4 servings

Ingredients
  

For the Chicken

  • 2 chicken breasts, boneless and skinless
  • salt and pepper, to taste
  • 4 slices Mozzarella Cheese, optional
  • 1/2 cup all purpose flour
  • 3 eggs, beaten
  • 3 cups panko breadcrumbs
  • cooking oil, for frying

For the Curry

  • 1 tablespoon olive oil
  • 1/2 onion, sliced
  • 2 medium potatoes, cubed
  • 1 medium carrot, diced
  • 3 cups water
  • 1/3 cup Japanese Curry paste
  • cooked rice, for serving

Instructions
 

  • Slice each chicken breast in half horizontally so you have 4 pieces. Season the chicken on both sides with salt and pepper. Set aside.
  • In a pot, heat the tablespoon of oil cook the onion until soft, then add the potatoes and carrot, cook for about 1 minute then add the water and bring to a boil then reduce to a simmer and let cook for about 10 minutes.
  • Add the curry paste to the pot and stir to dissolve and cook for another 10 minutes on a low simmer then remove from heat.
  • To cook the chicken, you can use a deep fryer or a heavy skillet with about 1/2 inch of oil, heated to about 180 C, hot but not smoking. Set out 3 shallow dishes, first one for the flour, second one for the beaten eggs, third one for the panko.
  • While the oil is heating, 1. coat the chicken with flour and shake off the excess. 2. dip the chicken into the beaten egg. 3. roll the chicken in the panko. 4. dip in the egg again. 5. roll in the panko again, 6. set aside. When the oil is hot, fry until golden brown and remove and set on paper towels to drain. Optional, top each piece of chicken as soon as you take it from the hot oil with a slice of cheese.
  • To assemble this dish, the common way is to put rice on one side of each dish, then take a piece of chicken and slice into 1/2 slices, then pick all of that up with a spatula and place this on top of the rice at a bit of an angle, lower towards the empty side of the dish, then take a scoop or two of curry and pour over half of the chicken then the rest in the open part of the dish. Serve.

Notes

I cannot price this until I actually make it, and get the curry. I will say fair value for now and will update when I prepare this.
Here is the pork cutlet Tonkatsu version.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,: JAPANESE,CHICKEN & TURKEY
Oyakodon
November 25, 2016 Lee
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Oyakodon

This is a Japanese rice bowl dish and sounds really good. For some of the ingredients however, I may have to have brought over from Japan or brought up from Singapore. This is on my to cook list and I will report on this when I can source the ingredients.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Japanese
Servings 4 servings

Ingredients
  

  • 1 1/2 cups water
  • 3 chicken thighs, deboned and cut into small pieces
  • 4 eggs, slightly beaten
  • 1/2 onion, sliced
  • 4 tablespoons Bonito Flavored Soup Base, (this could be a challenge to find)
  • 4 tablespoons Honteri Mirin, (this could be a challenge to find)
  • 3 tablespoons light soy sauce, adjust to your taste
  • 1 1/2 teaspoons sugar
  • 2 spring onions, chopped, green and white parts, for garnish
  • cooked rice, for serving

Instructions
 

  • Bring water to a boil in non stick skillet, then add the soup base, mirin, sugar, soy sauce, and onions and cook for 3-5 minutes. Then add the chicken and simmer until the chicken is cooked. Once the chicken is just about cooked through, pour the beaten eggs into the skillet around in the liquid. Cover with a lid and simmer for 2-3 minutes. Done, no wasn't that easy?
  • Place cooked rice into large soup bowls and ladle the chicken and egg mixture over the top, sprinkle with some chopped spring onion, serve.

Notes

Low cost, easily under $1 per serving.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* Best Value $1 or Less per Serving,: JAPANESE,CHICKEN & TURKEY
Caprese Chicken
November 22, 2016 Lee
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Caprese Chicken

Sounds really good, chicken, tomatoes, and Mozzarella cheese cooked in balsamic vinegar. On my to cook list.
Print Recipe
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 and skinless
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, smashed and minced
  • 2 cups cherry tomatoes, cut in half
  • 2 tablespoons fresh basil, chopped
  • Mozzarella Cheese, thinly sliced to cover each piece of chicken

Instructions
 

  • In a large non stick skillet over medium heat, add the oil. While that is heating season the chicken on both sides with salt and pepper and cook the chicken until golden brown and cooked through, about 7 minutes per side, then transfer to a plate.
  • Same skillet, add the vinegar and garlic, cook for a minute or two then add the tomatoes and season with salt if desired, reduce heat to a simmer and cook for 5 to 7 minutes until the tomatoes are soft, then stir in the basil. Return the chicken to the skillet and settle each piece in around the tomatoes. Top each piece with thinly sliced cheese and cover with a lid to melt the cheese. Serve with tomatoes spooned over the chicken.

Notes

Minimal costs overall. The chicken will run about 61 Baht per kilo. For 4 servings, this is about 45 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Mayonnaise Roasted Turkey
November 17, 2016 Lee
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Mayonnaise Roasted Turkey

This is going to be how I prepare a turkey in a week or so, sounds really good. This recipe calls for fresh herbs so unless you are in a big city, you may have to go with dried herbs.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 whole turkey, cleaned, I am going to try this with a 4 to 5 kilo turkey
  • 6-7 fresh sage leaves, rough chopped
  • 5-6 fresh thyme stems
  • 2-3 fresh rosemary sprigs
  • 2-3 fresh oregano sprigs
  • 1 1/2 cups mayo
  • salt and pepper, to taste, be generous
  • 3 stalks celery, go with the import for this
  • 1 large onion, rough chopped
  • 1/2 cup butter, melted, this is 1/2 of a standard block

Instructions
 

  • Preheat your oven to 230 C. Get out a baking pan, with a rack preferably. Set cleaned turkey in the baking pan.
  • Remove the leaves from the herb stems, mix together sage, thyme, rosemary, and oregano with the mayo, mix well. Rub the mayo mixture all over the outside and inside of the turkey. Salt and pepper the turkey generously.
  • Place the celery and onion inside and outside of the turkey, and insert that butter into the turkey as well.
  • Roast for 30 minutes, then insert an oven safe thermometer into the thickest part of the thigh, so you can read the temp from outside the oven, do not touch any bones, turn the heat down to 180 C and continue cooking for about 2 hours or until internal temp reaches 75 C, then check the thickest part of the breast, without touching bone as well, if 75 C, remove from oven and cover with foil and let rest for 20-30 minutes. Serve. Reserve the pan drippings for gravy, recipe listed below.

Notes

Based on initial pricing from the turkey farm here (yes, they are still free range, many come through my yard every day) the cost of a turkey of 4 kilo is 600 Baht, plus 100 Baht for cleaning the bird, which I have no problem with! So for 700 Baht, you have turkey to feed a truckload of people and even make additional recipes. Not a cheap meal, but overall, good value since you can get several recipes out of this! For 8 servings (figuring on the low end) this is about $2.58 per serving, not a cheap meal but excellent for friends and family once in a while.
Shortcut for the pan drippings for this recipe: Turkey Gravy.
Adapted from an internet recipe.
* High Cost $1.51+ per Serving,CHICKEN & TURKEY
Cheesy Italian Chicken Pot Pie
November 10, 2016 Lee
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Cheesy Italian Chicken Pot Pie

This sounds really good, but because of the cheese used, this is not a low cost meal. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 1/2 cups chicken, breast or thighs, or both, cooked and chopped, or even turkey
  • 2 cups Mozzarella Cheese, shredded, this is one 200 gram block, divided
  • 1/3 cup Parmesan cheese, grated
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1 cup tomato sauce, OR make from a shortcut
  • 1/2 cup Bisquick Mix, OR make from a shortcut
  • 1 cup milk
  • 1/4 teaspoon pepper
  • 2 eggs

Instructions
 

  • Preheat your oven to 205 C and either butter a pie dish (glass would be best) or use a cooking spray or shortcut for that.
  • Mix the chicken, 1/2 cup of the Mozzarella cheese, the Parmesan cheese, salt, oregano, basil, garlic powder, and tomato sauce, then spoon into the prepared pie dish and smooth that into an even layer.
  • In a separate bowl, stir Bisquick, milk, pepper, and eggs until well blended. Pour over chicken mixture. Bake uncovered for 35 minutes. Sprinkle with remaining mozzarella cheese then bake for 5 more minutes. Allow to rest for 10 minutes before slicing. Serve.

Notes

Chicken will cost about 60 Baht/kilo, for 1 1/2 cups, use about 3 chicken breasts or a combination of breasts and thighs, or leftover chicken or turkey which would be ideal and lower cost. The Mozzarella cheese will cost 142 Baht for one block of 200 grams, shredded that is about 2 cups. For the Parmesan cheese, this will cost about 100 Baht. For 6 servings, this is about $1.48.
Shortcuts: Tomato Sauce, Bisquick Mix, Non Stick Cooking Spray.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY,LEFTOVERS
Easy Chicken Pot Pie
November 9, 2016 Lee
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Easy Chicken Pot Pie

Since I was a little kid, pot pies were regular items at dinner time, they were cheap, mass produced, and available in every store. So to get away from the mass produce pot pies, I have several pot pies listed, one is even cooked in a slow cooker. This is another variant of a baked pot pie, with no pie crust needed. This one states chicken but turkey would be really good too, think leftovers for the meat. I look forward to testing this out for sure. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 cups chicken, breast or thighs, cooked and chopped, or even turkey
  • 1 tablespoon butter
  • 1 onion, diced
  • 1 cup frozen peas and carrots
  • 1 can condensed cream of chicken soup, OR make from a shortcut
  • 1/2 cup chicken stock, fresh or from powder
  • 1/2 teaspoon Lawry's Seasoned Salt, OR make from a shortcut
  • 1/4 teaspoon black pepper
  • 1 1/2 cups Bisquick Mix, OR make from a shortcut
  • 1 cup milk
  • 1/4 cup butter, melted, this is 1/4 of a standard block

Instructions
 

  • Preheat your oven to 180 C and get out a 9 in pie dish, glass would be perfect, and lightly butter that.
  • Heat a non stick pan with the 1 tablespoon of butter and cook the onion for 5 minutes over medium heat, then add in frozen peas and carrots, chicken, soup, chicken broth, Lawry's seasoned salt, and the black pepper. Mix well then pour into your prepared pie pan. Stir together the Bisquick mix and milk and pour over the casserole. Drizzle the melted butter over the top and bake for 30-35 minutes. Serve.

Notes

If you use leftover chicken or turkey, and make the shortcuts, this is truly a low cost dish to prepare. Using chicken breasts bought specifically for this go with 3-4 breasts or go with thighs, or a little of each for both dark and white meat in the pie. One kilo of breasts is about 60 Baht, I will use that figure. Everything else is minimal or on hand. For 6 servings, this is about 30 cents per serving.
Shortcuts: Condensed Cream of Chicken Soup, Lawry's Seasoned Salt, Bisquick Mix.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,LEFTOVERS
Chicken Monterey
November 9, 2016 Lee
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Chicken Monterey

Not sure how this got its name but it does sound very good. On my to cook list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
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 and skinless, pounded just a bit flat to even them out
  • 8 slices bacon, chopped and fried crsipy, retain the fat
  • 1 teaspoon Lawry's Seasoned Salt, OR make from a shortcut on this site
  • 1 cup BBQ sauce, feel free to use more as you like, OR make from a shortcut on this site
  • cheese, shredded, amount is up to you as well as taste, Cheedar would be great, I would start with 1 cup and go from there
  • spring onions, chopped, white and green parts

Instructions
 

  • Pre heat your oven to 180 C and get out a 9x13 baking dish.
  • Heat a non stick pan with about 2 tablespoons of bacon fat, sprinkle the chicken with the seasoning salt and brown the breasts for about 4-5 minutes on each side.
  • Place chicken in a your baking dish, top with the BBQ sauce, cheese, then bacon, cover with foil and bake for 15 minutes. Remove foil and bake for another 10 minutes, removed from the oven, top with the chopped spring onions and serve. Good sides would be mac & cheese and buttered long beans.

Notes

Chicken breasts will run about 60 Baht/kilo, for 4 breast I will just use 60 Baht. The cheese, if you use 1/2 block, shredded this is about 90 Baht. For 4 servings, this is about $1.10 per serving.
Shortcuts: BBQ Sauce, Lawry's Seasoned Salt.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY
Bacon & Cheese Smothered Garlic Chicken
November 7, 2016 Lee
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Bacon & Cheese Smothered Garlic Chicken

Sounds really good! Not a cheap meal based on the cheese alone. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4-5 chicken breasts, amount depends on what you can fit in your pan, think cast iron as well, boneless and skinless
  • 6 slices bacon, thick cut preferred
  • Mozzarella Cheese, thin slices to cover the chicken
  • 1 cup heavy cream
  • 1/2 teaspoon black pepper
  • salt, to taste
  • 1/2 cup chicken stock, fresh or make from powder
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh parsley, chopped
  • 3/4 cup Parmesan cheese, grated
  • 1 cup spinach, fresh or frozen, chopped
  • 1/2 cup sun dried tomatoes, or go with 1/2 cup fresh, chopped
  • olive oil, as needed

Instructions
 

  • Cook the bacon in a large non stick pan until crispy, then remove the bacon and drain out the fat to a bowl to reserve. Chop the bacon and set aside. Using the same pan, add 1 tablespoon of bacon fat and a splash of olive oil, 2-3 tablespoons, and heat to medium.
  • Add the chicken and cook for about 4-5 minutes on each side or until browned on each side and cooked through. Remove the chicken and set aside. Same pan, add the heavy cream, chicken stock, garlic powder, parsley, salt and pepper, and Parmesan cheese. Whisk over medium heat until this begins to thicken then add in the spinach and tomatoes and turn heat to a low simmer.
  • Now add in the chicken one piece at a time and make sure it is coated with the sauce. then place Mozzarella slices on each piece and sprinkle some crumbled bacon over each one. Cover for a minute or two to melt the cheese. Server over pasta of your choice.

Notes

Boneless breasts run about 60 Baht/kilo (skin is on, takes seconds to remove the skin and trim away any fat), 4-5 breast might be 60-70 Baht. I will go with 70 Baht. For the Mozzarella cheese, sliced thin, this would be maybe 1/2 package so about 70 Baht for this. For the Parmesan cheese, figure about 140 Baht. For 4 servings, this is about $2.06 per serving. High cost but would be a good meal for visiting friends and family.
Shortcut: Heavy Cream.
Adapted from an internet recipe.
* High Cost $1.51+ per Serving,CHICKEN & TURKEY
Cilantro Lime Chicken I
November 7, 2016 Lee
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Cilantro Lime Chicken I

Lime and cilantro with chicken sounds very good! This I will be trying soon.
Print Recipe
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken thighs, bone in and skin on
  • 1/4 cup cilantro, chopped
  • 2 limes, juice from 2 limes
  • pinch red pepper flakes
  • 2 cloves garlic, smashed and minced
  • 1/2 teaspoon cumin
  • olive oil, as needed
  • cooked rice, for serving
  • chicken stock, as needed

Instructions
 

  • Make the marinade by whisking together 2 tablespoons olive oil, cilantro, lime juice, red pepper flakes, garlic, and cumin. Add chicken and toss to evenly coat with the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 2 hours.
  • Pour olive oil into a large skillet, cast iron would be perfect, to just cover the bottom of the pan. Heat over medium high heat. Season each side of marinated chicken with salt and pepper. Add chicken skin side down and pour in the marinade. Sear until the skin becomes golden and crispy, about 6 minutes. Flip the chicken over, reduce heat to a low simmer and cover the pan. Cook for another 20 minutes or so, moving the chicken around once in a while to prevent sticking, add chicken stock as needed, until cooked through and juices run clear.
  • Serve over rice along with the drippings from the pan.

Notes

Chicken thighs run about 75 Baht/kilo, quarters run about 71 Baht/kilo. Quarters will give you the largest thighs and it takes just seconds to separate the thigh from the leg. I will go with just 75 Baht (on the high side for 4 thighs), everything else is minimal. For 4 servings, this would be about 55 cents per meal.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Perfect Pan-Roasted Chicken Thighs
November 2, 2016 Lee
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Perfect Pan-Roasted Chicken Thighs

You start this meal in a cast iron pan on the stove top and finish it in an oven, sounds wonderful. Any oven proof pan would work but cast iron would be ideal.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 6 chicken thighs, bone in and skin on
  • olive oil, as needed
  • salt and pepper, as needed

Instructions
 

  • Preheat your oven to 250 C.
  • Season the chicken with salt and pepper to your liking. Heat a cast iron pan on high heat (that will fit in your oven) with a splash of olive oil and add the chicken, try and squeeze them all in, skin side down and cook for about 2 minutes, then reduce to about medium heat, continue to cook for about 12 more minutes. This is skin side down the entire time. Keep an eye on them, and moving them around a bit as you are not trying to burn them, just reduce the heat if they are getting too dark.
  • Place the cast iron pan in the oven and cook for 13 minutes, then flip the chicken over and cook for about 5 more minutes to crisp up the skin, remove from oven and let rest for 5 minutes, then serve. A side of fried rice or even a pasta would be good here.

Notes

Chicken thighs are about 75 Baht/kilo, 6 would less than a kilo, so figuring 60 Baht for 6 thighs, and 4 servings, this is about 45 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY