Archive for the ‘CHICKEN & TURKEY’ Category
Asian Glazed Orange Chicken
October 31, 2016 Lee
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Asian Glazed Orange Chicken

Sounds really good, a must try for me. Chicken is inexpensive and can be dressed up a lot of ways. This is a straight forward recipe with chicken, oranges, and some spices and sauces that are readily available.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 8 chicken thighs, boneless and skinless if you can get those, or just go with bone in and skinless
  • 1 cup fresh orange juice, from about 3-4 oranges
  • 1 cup chicken stock, fresh or from powder
  • 1/2 cup brown sugar
  • 1/2 cup hoisin sauce, it is available here in Thailand
  • 4 cloves garlic, smashed and minced
  • 2 tablespoons orange zest, heaping
  • 1 inch piece of ginger, peeled and grated
  • 1 teaspoon Sriracha Chili Garlic sauce
  • fresh cilantro, chopped for garnish
  • orange slices, for garnish
  • salt and pepper, to taste
  • olive oil, as needed

Instructions
 

  • Preheat your oven to 180 C. Get out a large baking dish or you can use a oven proof pan (think cast iron) if you wish.
  • Season the chicken thighs with salt and pepper. Heat a splash of olive oil in a frying pan over medium high heat. Place half of the chicken thighs in the pan and sear both sides of the chicken until lightly browned on both sides. Transfer to a plate and repeat with the remaining thighs.
  • In a medium bowl, whisk the remaining ingredients until well combined. Pour into the same pan you cooked the chicken in and cook the sauce over medium heat until reduced by a third. Add the chicken back to the pan and and bake in the oven for 20-30 minutes or until the chicken reaches an internal temperature of 74 C.
  • Remove the chicken from the fry pan and transfer to a serving platter, reserving the glaze in the pan. Place some foil over the chicken to keep warm. Cook the glaze over medium heat until the sauce is reduced by another third. Drizzle over the chicken and garnish with cilantro and sliced oranges if desired. Serve with fried rice on the side or just fresh pasta.

Notes

Chicken thighs will run about 75 Baht/kilo. How many thighs are in a kilo, I do not know until I make this, but for a more frugal option, buy 8 quarters, the thighs will be larger and use the legs for another recipe. Everything is minimal. For 4 servings (going with 8 thighs is a kilo), this is about 55 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Jalan Alor Chicken Wings
October 18, 2016 Lee
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Jalan Alor Chicken Wings

This recipe is from a friend and this is a Malaysian dish and it sounds very tasty! On my to cook list for sure.
Print Recipe
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Course Lunch, Main Dish
Cuisine Malaysian
Servings 3 servings

Ingredients
  

  • 1 kilo chicken wings, drummets or midle sections
  • 5 shallots, diced
  • 5 cloves garlic, smashed and minced
  • 2 inches ginger, peeled and finely chopped
  • 5 teaspoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1/4 teaspoon ground white pepper, or to taste
  • 1/2 teaspoon sesame oil
  • sugar, to taste
  • salt, to taste
  • chives, chopped for garnish, if desired
  • chilies, chopped for garnish, if desired

Instructions
 

  • In a bowl, add the wings or any other chicken parts as well as the garlic, shallots, ginger, light and dark soy sauces, sesame, white pepper, salt and sugar. Stir to coat the chicken. Cover with cling film and place in the fridge to marinate for 2 hours (minimum). Give the chicken an occasional stir while marinating. After 2 hours, place the chicken on the counter for about 30 minutes to get them up to room temp.
  • Preheat your oven to 180 C. Foil line a baking dish and add a rack as well.
  • Place the wings on the rack and if you have a oil sprayer, spray just a bit of oil on the wings and bake for 20 minutes, then flip them over, baste with the marinade and bake for another 10 minutes. Remove from oven and garnish with chives and chilies if desired. Serve with rice as a meal.

Notes

Chicken middle wing sections are 120 Baht/kilo, drumettes are 69 Baht/kilo. For 3 servings with drumettes, this is about 68 cents per serving, if using middle wing sections, for 3 servings, this is about $1.18 per serving. Overall, good value, serve with rice for a meal.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Simple Roasted Turkey
October 16, 2016 Lee
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Simple Roasted Turkey

Yep, you read that right, Roasted Turkey! There is free range turkeys raised right here in Thailand. These are not like Butterball turkeys from the states, or the cost, looks more like a wild turkey when in the pan. This is a simple and basic roast turkey recipe. I made this on 17 Oct 2016 and it is good! Very tasty, and I would say the taste is better than a US pen raised turkey.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 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
  • 1/2 cup butter, unsalted, softened
  • salt and pepper, to taste
  • 8 cups chicken stock, fresh or from powder
  • stuffing, see Step 2

Instructions
 

  • Preheat your oven to 220 C.
  • For the stuffing, you are free to use bread stuffing, or you can do what I will do and use carrots, radish, and onions.
  • With your cleaned turkey, place that on the rack in your baking pan, if you do not have a rack, cut a couple of carrots and radishes in half lengthwise and put those on the bottom of the pan, then put the turkey on that, this is to keep the turkey out of the stock and drippings. (The free range birds have big legs since they do have to walk and forage for food, not stuck in a pen.)
  • Fill the body cavity with bread dressing if you like, or carrots and radishes cut in half lengthwise and some onion wedges. Rub the entire outside of the turkey with soft butter then season with salt and pepper to your liking. Pour 2 cups of stock into the pan and place the turkey in the oven. Cover the turkey with a tent of aluminum foil.
  • Roast for 1 hour at 220 C, then reduce the temp to 170 C. Using the stock in the pan, baste the turkey every 30 minutes (sorry you do not get to relax for 4 hours), when the drippings in the pan run low, add more stock, 1-2 cups at a time. Remove the aluminum foil tent after about 2 hours of cooking.
  • Roast the turkey about 4-5 hours, start checking the internal temp at at about 3 hours, measuring from the thickest part of the thigh without touching bone, the target temp is 80 C or 180 F. When you have reached the target temp, remove the turkey from the oven, and either let it sit on the rack or move to a serving platter. Let the turkey rest for about 20 minutes, it will retain the temp, no issues there. (I apologize for this photo, I tested that right leg, it was very good.)
  • Now using the drippings, prepare the gravy. When the gravy is prepared, serve the turkey with mashed potatoes on the side. (I messed up the gravy and went with butter instead as a quick replacement.)

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 the turkey in the photos was a 4 kilo turkey and cost 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.
Adapted from an internet recipe.
* High Cost $1.51+ per Serving,CHICKEN & TURKEY
BBQ Chicken Dip
October 16, 2016 Lee
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BBQ Chicken Dip

This sounds like a wonderful dip for an appetizer or for a snack when watching a sports game. But I really think that this scooped up and used in a tortilla would be the perfect choice. I will make this soon! Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams Cream cheese, this is 2 blocks, softened
  • 1/4 cup mayo
  • 1/4 cup BBQ sauce, OR make from a shortcut
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 cup Mozzarella Cheese, shredded
  • 1 cup red onion, chopped, plus more for garnish
  • 1/2 cup cilantro, chopped, plus more for garnish
  • 2 cups chicken, cooked and shredded
  • 1/2 cup Cheddar cheese, shredded

Instructions
 

  • Preheat your oven to 180 C and get out a baking dish.
  • In a large bowl, mix together the Cream cheese, mayo, and BBQ sauce of your choosing, using the shortcut for this will save you some money. Once that is mixed, stir in the Mozzarella cheese, salt, garlic powder, onion, cilantro and shredded chicken. Once combined, spread this into your baking dish.
  • Sprinkle the Cheddar cheese evenly over the top. Bake for 20-25 minutes or until the the Cheddar cheese is melted, bubbly, and starting to brown up just a bit.
  • Remove from the oven, garnish by drizzling with some BBQ sauce then topping with a bit of cilantro and onion.
  • Serve as a dip with a big bowl of potato chips OR, spoon onto tortillas and roll up, then enjoy.

Notes

Chicken will run about 30-40 Baht/500 grams which should be good for 2 cups of shredded chicken. 30 Baht being thighs, 40 Baht being breasts, I would go with a bit of both, so I will say 35 Baht for the chicken. Cream cheese will run about 240 Baht, the Mozzarella cheese would cost about 90 Baht, and the 1/2 cup Cheddar cheese will run about 45 Baht. For 6 servings, this is about $2 per serving, a bit less for 8 servings. This sounds like a great dish for a every once in a while meal or appetizer.
Shortcut: Basic BBQ Sauce.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* High Cost $1.51+ per Serving,APPETIZERS / SNACKS,CHICKEN & TURKEY
12 Minute Chicken Schnitzel
October 13, 2016 Lee
2 Comments

12 Minute Chicken Schnitzel

Well, not sure about 12 minutes, but this is quick! This sounds good, and unlike traditional schnitzel that is deep fried, this is baked. These are juicy and have a bit of crunch like the deep fried version. And this is very low cost. On my to cook list for sure.
Print Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Lunch, Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 chicken breast
  • mayo
  • Dijon mustard
  • panko breadcrumbs
  • salt and pepper, to taste
  • olive oil, in a spray bottle or oil mister

Instructions
 

  • Preheat your broiler to High setting and place the rack 8 inches from the heat source. Don't have a built in over with a broiler? No problem, just use your oven (go with a 180 C oven and go from there) but watch the time and adjust as necessary to make sure the chicken is cooked through as well as golden brown. Only have a counter top oven, such as me? No problem, use the middle rack and the top coil only, start with 180 C and adjust as needed.
  • Cut the chicken breast in half horizontally and pound to 1/3 inch thickness, an even thickness ensures even cooking. Place the chicken on a baking sheet then spread about a tablespoon or a bit more over the chicken, then spread about a tablespoon or a bit more of Dijon mustard over the mayo then season with salt and pepper to your liking. Sprinkle with some panko breadcrumbs and press into the mustard/mayo so it sticks well. Broil or bake for about 8 minutes or until golden brown.
  • Serve with a vegetable and salad for a complete meal.

Notes

Minimal cost for 2 servings, well under $1 per serving, more like 20 cents per serving, if that, even with a salad and vegetable.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Creamy Dill Pickle Chicken with Bacon
October 13, 2016 Lee
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Creamy Dill Pickle Chicken with Bacon

Creamy chicken sounds great, with the chopped dill pickles, this sounds very interesting! On my to cook list. Link 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 4 servings

Ingredients
  

  • olive oil, as needed
  • 6 slices bacon, chopped
  • 2 cloves garlic, smashed and minced
  • 1 onion, minced
  • 500 grams chicken thighs, boneless, skinless, cut into bite size pieces
  • 1 1/4 cups chicken stock, fresh or from powder
  • 60 grams Cream cheese, softened, this is about 1/4 of a standard block of cream cheese
  • 1/2 cup sour cream, OR make from a shortcut
  • 1/4 cup Parmesan cheese, grated
  • 1/2 - 3/4 cup dill pickle, chopped, plus more to serve, OR make from a shortcut on this site
  • scallions, OR spring onions, chopped, for garnish
  • salt and black pepper, to taste

Instructions
 

  • In a non-stick pan heat a splash of olive oil and cook the bacon until it is almost crisp, remove from the pan and drain on a paper towel. Add more olive oil if no bacon remains, heat and add the onion and garlic and cook until the onion is soft. Add the chicken and cook until lightly browned and just cooked through.
  • Add the stock and once it simmers, add the cream cheese and break that up with your spatula. When the cream cheese is melted into the liquid, add the sour cream and Parmesan cheese and stir to combine into the sauce, cook for several minutes to thicken the sauce and season with salt and pepper to your liking.
  • When the sauce has thicken, mix in the bacon and pickle and server over mashed potatoes or rice. Garnish some scallion and pickle slices if desired.

Notes

Chicken thighs will cost about 35 Baht/500 grams, you can bone and skin these yourself. The cheese needed for this is minimal so I will estimate about 50 Baht for the cheese needed. For 4 servings, this is about 63 cents per serving. Excellent value.
Shortcuts: Dill Pickles, Sour Cream.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Chinese Five Spice Chicken
October 5, 2016 Lee
3 Comments

Chinese Five Spice Chicken

I love Chinese Five Spice Chicken, and oddly, I like the eggs the best. Anytime I transit to Phuket and back home, the van stops at a roadside kitchen, I always get a couple of the eggs to eat as a snack. This is not a secret recipe or an internet recipe, this is from the pack of spice you can buy in every town. The Lobo brand of spices have instructions in Thai and English on every spice packet I have used from them. I made this on 16 May 2017 to get step by step photos, and it is wonderful as always, my comments below.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Course Main Dish
Cuisine Chinese
Servings 3 servings

Ingredients
  

  • 500 grams chicken wings
  • 5 hard boiled eggs, peeled
  • 1 tablespoon 5 Spice Powder, rounded tablespoon
  • 2 cloves garlic, smashed and minced
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 2 teaspoons light soy sauce
  • 2 teaspoons black soy sauce
  • 3 cups water
  • olive oil, as needed
  • 1 package bean curd, this is tofu, amount is up to you, cut in 1 inch peices, optional

Instructions
 

  • Prepare your chicken wings by separating the drumette from the middle middle piece and the wing tip. Put the drumettes and middle sections in a large bowl, keep the wing tips for your dog. Or just buy middle sections or drumettes. Take the wing tips and boil them in some water to make a quick stock, and then give the wing tips to your dog, they will appreciate that. This is the spice packet I use, good brand.
  • In the bowl for the drumettes and middle sections, add the 5 Spice Powder. Rub that in with your fingers until they are all coated. This is easy, use one hand to mix the wings and the the other to sprinkle in the spice powder, they will all coat as you can see.
  • In a wok or large non-stick pan, heat a splash of olive oil then add the garlic, when the garlic is browned and the chicken, fry for a few minutes turning a few times. You are browning them, not needing to cook through.
  • Add the water, sugar, salt, light and black soy sauces, eggs, and bean curd, cover and simmer for an hour.
  • This photo was at the 1 hour mark, and some chicken and eggs already removed to a serving bowl. The longer the eggs sit in the liquid the darker color they develop.
  • Served. Spoon the broth over rice, delicious.

Notes

Chicken wing prices can vary depending on what you buy. Whole wings would be 45 Baht/500 grams. Wing stick (drummettes) is about 33 Baht/500 grams, and the middle section, the part with the 2 bones, is about 60 Baht/500 grams. Go with drummettes for 33 Baht, for 4 servings, this is about 25 cents per serving. Very cost effective.
From a recipe on a spice packet.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: THAI,CHICKEN & TURKEY,SOUPS, STEWS, CHILI
Classic Chicken and Dumplings I
September 28, 2016 Lee
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Classic Chicken and Dumplings I

Sounds like a really good dish. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 6 chicken thighs, bone in and skin on
  • 4 stalks celery, chopped, import celery
  • 3-4 carrots, chopped
  • 2 onions, chopped
  • 2 teaspoons dried thyme
  • 2 cloves garlic, smashed and minced
  • 2 bay leaves
  • 2 1/2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 6 tablespoons unsalted butter, between 1/4 and 1/2 block of butter
  • 3/4 cup buttermilk, OR make from a shortcut on this site
  • 2 tablespoons fresh parsley, chopped, plus more for serving
  • 10 cups chicken stock, fresh or from powder
  • olive oil, as needed
  • salt and pepper, to taste

Instructions
 

  • Heat a splash of olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken with salt and pepper on each side. Brown in batches, 4-6 minutes per side. Transfer to a plate; reserve the pot.
  • Add the celery, carrots, onions, thyme, and garlic to the pot and cook, stirring, until the vegetables begin to soften, about 5-7 minutes. Add the chicken, bay leaves, and stock. Bring to a simmer and cook until the chicken is cooked through, about 25-30 minutes. Discard the bay leaves and transfer the chicken to a plate and let cool let cool. Once the chicken is cooled, shred the chicken with 2 forks and return it to the pot, discarding the skin and bones or use for a treat for your dog.
  • Whisk together 1/2 cup of the flour, 2 cups of the cooking liquid, and salt and pepper to your liking in a small bowl. Slowly whisk the flour mixture into the pot and simmer until slightly thickened, about 8-10 minutes.
  • To make the dumplings whisk together the remaining 2 cups of flour, baking powder, baking soda, and 1/4 teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer covered until the dumplings are firm, about 12-15 minutes. Serve sprinkled with parsley.

Notes

The 6 thighs might cost you about 80 Baht, go with quarters, use the thighs and save the legs for another recipe. Thighs from quarters are large than buying thighs separate. For 6 servings, this is about 40 cents per serving. Excellent value.
Shortcut: Buttermilk.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Stuffed Bell Peppers II
September 25, 2016 Lee
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Stuffed Bell Peppers II

I was inspired to write this recipe from two good friends. There is no quantities listed, this is make what you have from leftovers, and the possibilities are endless. I made a version of this on 24 Sep 2016 using leftover Creamed Beef SOS and some shredded Cheddar cheese. The photo is what I made and topped with a fried egg on top (unwritten rule for SOS). The ingredients are simple, bell peppers of your choice, red, yellow, or green, shredded cheese if you like, or ketchup if you prefer that, and of course leftovers. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 0

Ingredients
  

  • bell peppers, red, yellow, or green, up to you
  • shredded cheese, Cheddar, Swiss, Mozzarell would be good choices
  • leftovers, see Step 1
  • tomato ketchup, OR make from a shortcut

Instructions
 

  • First thing you need to do is determine how many peppers you based on your leftovers available. You can use anything, for some ideas, leftover SOS, Chili, Chili Mac, Chili and Rice, Stew, Sausage gravy, any casserole, you get the idea.
  • Preheat your oven to 180 C. Get out a 9x13 baking dish or my favorite to use is bread pans, 2 peppers each.
  • Cut the tops off the peppers, discard the stem section and dice the tops. You can do two things with the diced pepper tops, 1. you can add to your leftovers and they go in the peppers, or 2. save for an omelette for another day. Once the tops are cut off, remove the seeds and membranes inside. Don't worry if the pepper will not sit upright.
  • Now stuffing the pepper, you have some choices, if you like cheese, you can fill each pepper with leftovers half full, add some shredded cheese of your choice, fill the pepper to the top and add more cheese on the top. If you prefer just ketchup which is equally as good, just fill each pepper and spread some ketchup on the top.
  • Now for the peppers that do not want to stand up, and some leftovers to the bottom of the baking dish or bread pans and put the peppers in that, now you have the peppers and some baked leftovers to go on the side with the peppers.
  • Bake for 30 minutes, you want the peppers to be tender and the top to be browned up a bit. Serve as is or as I prefer, cut a pepper in half and top with a fried egg.
  • This is a yellow bell pepper that was stuffed with Creamed Beef SOS and topped with a fried egg.

Notes

No pricing for this, just the cost of the peppers and cheese, this is a Leftover meal since you have paid for the main meal already. If you went with ketchup instead of cheese, easily done, this is a very low cost way to use up leftovers.
Shortcut: Tomato Ketchup.
Provided courtesy of good friends, Lynn Batterman and Charles Knowlton.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,BEEF,CHICKEN & TURKEY,LEFTOVERS,PORK
Chicken Broccoli Mushroom Stir Fry
September 22, 2016 Lee
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Chicken Broccoli Mushroom Stir Fry

This sounds really good and appears to be easy to make. Don't let the 'stir fry' name fool you, no wok is needed. Easily modified to your liking. On my to cook list.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

For the Chicken

  • 500 grams chicken breast, boneless and skinless, cubed, OR thigh meat
  • 500 grams broccoli, cut into bite size pieces, include stem
  • 250 grams fresh mushrooms, sliced, lot of choices here
  • olive oil, as needed for frying
  • black pepper, to taste

For the Sauce

  • 3 cloves garlic, smashed and minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons sesame oil
  • 1/3 cup soy sauce
  • 1 tablespoon brown sugar
  • 1 cup chicken stock, fresh or make from powder
  • 1/4 cup all purpose flour, OR cornstarch

Instructions
 

  • In a large pan, on medium-high heat, add a splash of olive oil. Once the oil is hot, add chicken, season with salt and pepper, and cook until cooked through and browned, takes just minutes. Remove the chicken and set aside.
  • In the same pan, heat a splash more olive oil and the mushrooms, when start to soften, add the broccoli pieces and stir-fry until the broccoli is tender, takes just a few minutes. Remove from the pan and set aside.
  • Add another splash of olive oil to the pan if needed and cook the garlic and ginger until fragrant. Add the remaining sauce ingredients and cook and stir until smooth. Return the chicken and vegetables to the pan, stir until heated through. Serve over rice or pasta.

Notes

Chicken breasts will run about 32 Baht/500 grams, broccoli would be about 33 Baht/500 grams. For 4 servings, this is about 48 cents per serving, excellent value.
Variations: Can include skip the broccoli and add pea pods and baby corn, or cauliflower.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,MUSHROOMS