Archive for the ‘CHICKEN & TURKEY’ Category
Chicken & Swiss Skillet
Chicken and Swiss cheese? My favorites! Chicken breasts cooked in a skillet and covered with cooked onions, bacon, and mushrooms. This is easy recipe. I made this last night, 18 May 2016, recipe updated with my findings, my comments below.
Ingredients
- 4 chicken breasts, boneless and skinless
- 250 grams sliced bacon, optional, diced
- Swiss cheese, slices, slice a block for this, no processed stuff
- 1 onion, sliced
- 2 cups mushrooms
- 1/4 cup white wine, optional, OR 1/4 cup chicken stock
- spring onions, optional, chopped for garnish
- salt and pepp
Instructions
- Heat a heavy bottomed skillet (or cast iron pan) over medium heat, then add the bacon and cook 5-6 minutes or until the bacon is crispy. Use a slotted spoon to remove the bacon from the pan and set aside in a bowl, keeping the bacon fat in the pan.
- Turn the heat up to medium-high. Season the chicken with salt and pepper on both sides, place the chicken breasts in the pan and set a timer for one minute. After the minute is up, turn the breasts over and turn the heat down to low, cover the pan, and set another timer for 10 minutes. After 10 minutes, open the lid, lay one slice of cheese over each chicken breast (lay cheese slices over the breast from slices from a block is preferred, cannot go wrong with too much cheese) then re-cover and let cook for another 5 minutes. Remove the chicken breasts to a plate and cover with foil to keep warm. Photo shows real Swiss cheese used, and I am heavy handed when it comes to cheese so the slices are thick.
- Turn the heat back up to medium and add the sliced onions, cook until soft and translucent, about 4-5 minutes. Remove onions from the skillet and place in the bowl holding the diced bacon. Add the sliced mushrooms to the pan and let them brown up a little, toss once in a while to get most browned.
- Once the mushrooms have cooked, add the white wine or broth to the pan and use a wooden spoon to scrape up any brown bits from the bottom of the pan. Return the bacon and onions to the pan, then toss to combine. Serve by placing one chicken breast on a plate, then topping with the bacon, mushroom, and onion mixture. Garnish with chopped spring onion or parsley if desired. Serve with a side of your choice. Photo shows the chicken plated with the onions and mushrooms on the top and a side of potato salad.
Notes
I bought 4 large chicken breasts two days ago for 74 Baht. The cheese will run 180 Baht for a block of Swiss cheese (Mainland brand from New Zealand), 1/3 of a block will cover two chicken breasts. This comes out to about $1.70 per meal for 4 servings, if you add the bacon, the cost will increase. Overall, not a bad price for a very tasty meal.
Adapted from an internet recipe.
Baked Melt in Your Mouth Chicken Breasts
This is easy and delicious! Would work well for thighs, which I think would be tastier. Just five ingredients and while it is baking, you can make your side dish.
Ingredients
- 3-4 chicken breasts, boneless, skinless, or large thighs
- 1/2 cup Parmesan cheese, shredded
- 1 cup mayo
- 1 teaspoon garlic powder
- salt and pepper, to taste
Instructions
- Preheat your oven to 190 C (375 F). Place chicken in a 7x11 baking dish.
- Mix the rest of the ingredients in a small bowl.
- Spread mixture over the chicken.
- Bake for 45 minutes. I did remove one and cut it half to check doneness, perfect at 45 minutes.
- Serve with a side of your choice.
Notes
Minimal costs, well under $1 per person per meal.
Adapted from an internet recipe.
Chili Cheese Chicken
This sounds really good, and would be easy to make in a slow cooker as well with slight modifications. On my must cook list to try.
Ingredients
- 4 chicken breasts, boneless and skinless
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fresh cilantro, chopped
- salt and pepper, to taste
- 2 tablespoons onion, finely chopped
- 1 medium tomato, diced
- 1/2 green bell pepper, cut into strips
- 100-200 grams Cheddar cheese, cut into slices, use real cheese, 1/2 block to a full block
Instructions
- In a bowl, mix the olive oil and all spices and cilantro until well mixed, season with salt and pepper to taste. This is your marinade.
- On a chopping block, stab the chicken breasts with a fork in several places on each side, then arrange in shallow pan and pour the marinade over the top of the chicken and turn each piece of chicken several times to fully coat the chicken. Let stand for 15 minutes to an hour in the refrigerator.
- Preheat your oven to 200 C. Arrange chicken breasts in a Pyrex baking dish, top with the onion and bell pepper.
- Bake uncovered for 20 minutes or until the chicken is cooked through. Remove from the oven and top with the cheese slices and bake another 3 minutes or until the cheese has melted.
- Remove from the oven and put on plates, drizzle some pan juices over the top of each piece. This would be very nice served on a bed of egg noodles, or with a scoop of pinto beans on the side.
Notes
Chicken breasts run about 80 Baht/kilo for boneless and skinless. The cheese will run about 180 Baht/200 grams. Going with 4 breasts to a kilo (although unlikely) and assuming you use an entire block of cheese, the cost would be about $1.90 per serving. Going with 60 Baht for the chicken and half a block of cheese (more reasonable), the cost would be $1.10 per serving.
Adapted from an internet recipe.
Skillet Sicilian Chicken
This sounds really good, going to have to give this one a try. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 5 chicken thighs, bone in, skin on
- 1 tablespoon olive oil
- 2 cloves garlic, smashed and minced
- 1 teaspoon dried thyme
- 1 teaspoon red pepper flakes
- 3/4 cup chicken stock
- 1/2 cup heavy cream, OR make this from a shortcut listed on this site
- 1/2 cup sun dried tomatoes, chopped
- 1/4 cup Parmesan cheese, grated
- salt and pepper, to taste
Instructions
- Preheat oven to 180 C. In a large cast iron pan on medium high heat, heat the oil. Add chicken and season with salt and pepper. Sear until golden and skin is crispy, about 3 minutes per side. Transfer chicken to a plate and pour off half the fat from the pan.
- To the same pan, add garlic, thyme, and crushed red pepper flakes and let cook until fragrant, about 1 minute. Add chicken broth, heavy cream, sun dried tomatoes, and Parmesan cheese and season with salt and pepper. Bring to a simmer, then return chicken to skillet and bake for 15 minutes, until chicken is fully cooked through.
- Serve over buttered egg noodles, boiled or mashed potatoes, or rice.
Notes
5 chicken thighs might cost 60 Baht, but buy quarters, you get larger cuts and can use the legs in another recipe. I will figure this at 100 Baht, tis would be about 75 cents per serving.
Shortcut: Heavy Cream.
Adapted from an internet recipe.
Chicken Loaf
This is a great way to use leftover chicken or turkey or use purposely cooked chicken to make this. This is great for sandwiches that do not spill the contents on to your plate. You can make this plain or with what ever you wish to add. This is a must try for me as I love chicken sandwiches. No quantity is listed as to what this makes as the original instructions were quite unclear. I will make this and add step by step photos as well. This recipe is for purpose cooked chicken for this, but after you read through the instructions, it will be clear on how to use a leftover chicken or turkey.
Ingredients
Cooking the Chicken
- 6 chicken quarters, seperated for legs and thighs, skin on and bone in
- 1 cup celery, roughly chopped
- 1 onion, roughly chopped
- 1 teaspoon ground white pepper
- 1 teaspoon salt
- 2 bay leaves
Making the Loaf
- 1 cup red bell pepper, diced
- 1 tablespoon fresh parsley, finely chopped
- 2 tablespoons unflavored gelatin, this is Agar powder, very common
Instructions
Cooking the Chicken
- Add the chicken to a large pot and fill with water to cover the chicken by an inch or so. Add the celery, onion, white pepper, salt and bay leaves. Bring to a boil then put on simmer until the chicken can be pulled from the bones with a fork. DO NOT cook this until the chicken is falling off the bone, just simmer until the chicken is done.
- Remove the chicken from the pot when cooked through and strain the liquid (see, you just made chicken stock). Reserve the stock. When the chicken as cooled enough to handle, remove the meat from the bones, save the bones and skin for your dog. Make sure you remove all cartilage, skin, and fat from the meat. Once it is all separated, chop the meat slightly for small pieces, like you would for a chicken sandwich.
- Mix the meat and bell pepper and parsley together. and pack into a loaf pan (this can be a non-stick metal pan or even a glass loaf pan).
Making the Loaf
- Mix the gelatin with 1/4 cup cold water and stir until the lumps have dissolved. In a small pot, add the gelatin mixture and add 2 cups of stock you made and heat this on low temp until the gelatin is completely dissolved.
- Pour this mixture into the loaf pan to completely cover the chicken, if you do not have enough liquid, make another batch of the gelatin/stock mixture.
- Once the liquid covers the chicken, allow to cool, then place in the refrigerator. Once the loaf has gelled solidly, it is ready to use. One option is to slice and serve as is on a bed of lettuce with chopped tomatoes, another option is to slice and simply make sandwiches using bread of your choice, a few lettuce leaves, and lots of mayo.
Notes
Chicken quarters run about 62 Baht/kilo, you might have 120 Baht invested in 6 quarters. At 120 Baht, this about 90 cents per meal assuming 4 meals from this. More accurate pricing when I make this.
Adapted from an internet recipe.
Chicken, Chicken Blood, and Winter Melon Soup
This is a non-spicy soup made with just 3 major ingredients. Excellent taste. Don't let the ingredients fool you. The chicken blood is congealed, not liquid form, and the vegetable, winter melon, is pronounced fuk.
Ingredients
- 1/2 chicken, chopped into small pieces
- 2-3 cups congealed chicken blood, cut into large cubes
- 2 winter melon, peeled and cubed
- 1 teaspoon powdered chicken stock
- 4-5 shallots, smashed
- 3-4 cloves garlic, smashed
- salt, to taste
Instructions
- Chop the half chicken and blood. If you do not have a half chicken, use thighs, legs, breasts, chopped into smaller pieces.
- Peel the winter melon, chop into large pieces, soak in some water for a few minutes then drain. If it has small seeds that is ok, if the seeds are large, remove them.
- Bring a medium pot of water to a boil and add the smashed scallions and garlic.
- After it is boiling, add chicken pieces and chicken stock powder.
- When cooked through, about 10-12 minutes, add the chicken blood. Continue to boil until the blood is cooked through about 5-10 minutes.
- When the blood is cooked, add the winter melon and reduce heat to a simmer to heat the melon through. When melon is tender, remove from heat and serve with a bowl of rice.
Notes
Chicken would run about 100 to 140 Baht for about 1 kilo of chicken. Blood and melon, very cheap. This is about 70 cents per meal for 6 people, even less for 8 people. Nutritious and healthy.
Provided courtesy of my wife, Rrayada Thayer.
Thailand.
Thailand.
Chicken, Chili, and Basil
No set recipe here, and no measured ingredients per say. This is a typical Thai meal, spicy, and goes together quickly. Photos are mine that I took yesterday while my wife cooked this.
Ingredients
- 4 chicken legs, skin and bones removed, slightly chopped
- 20-30 Bird's Eye Chilis, slightly mashed, seeds and all
- 4-6 cloves garlic, smashed and chopped
- fresh Thai Basil, several good handfuls
Instructions
- Heat a heavy non-stick pan (or a wok) with some oil and add the chilis and garlic and cook for a few minutes.
- Add the chicken meat and stir to combine with the chili and garlic and cook until juices run clear, about 10 minutes, stir occasionally.
- Rinse the basil and squeeze dry and add to the pan.
- Cook until the basil is wilted, serve with rice.
Notes
The cost for the 4 chicken legs is minimal, the chilies came from our garden. This is probably a 30 to 50 cent meal per person, for easily 6 people.
Provided courtesy of my wife, Rrayada Thayer.
Thailand.
Thailand.
Hasselback Chicken
This recipe has great potential to be modified greatly to suit your tastes. This is a must try. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1/4 cup fresh spinach, OR frozen thawed if that is all that is available
- 1/4 cup Cottage cheese, OR make from a shortcut on this site
- 2 chicken breasts, boneless and skinless
- 1/4 cup Cheddar cheese, shredded
- paprika
- salt and pepper, to taste
Instructions
- Preheat your oven to 200 C, lightly grease the bottom of a baking dish.
- Cook the spinach on a medium heat in a splash of olive oil for 3-5 minutes until it is slightly wilted. Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.
- Cut slits into the chicken breasts about 1/2 inch apart but don’t cut all the way through - about 75% of the way down is what you should aim for.
- Stuff all of the spinach and ricotta mixture into the slits. Season the chicken with salt and pepper to taste. Sprinkle the Cheddar cheese on top. Shake a good bit of ground paprika over the chicken to add some color and flavor. Place chicken in the baking dish.
- Bake in the center of your oven for 20-25 minutes until the cheese has melted and the juices are clear. Serve with a side of egg noodles and vegetable, enjoy.
Notes
Without even doing the math, this is under $1 per serving.
Variants could be add diced onion and garlic to the spinach when cooking; adding chopped mushrooms; wrapping with bacon.
Shortcut: Cottage Cheese.
Adapted from an internet recipe.
Stir Fried Ground Chicken on Mashed Tators
An original recipe from a good friend of mine in Phuket. Sounds excellent and will be a must try for me.
Ingredients
- 4 large potatoes, quartered and boiled
- butter, for mashing potatoes
- milk, for mashing potatoes
- 500 grams ground chicken
- 1 green bell pepper, diced
- 1 onion, diced
- fennel seeds
- 1 cup tomato sauce
- salt and pepper, to taste
- plum tomatoes, for garnish
Instructions
- In a big frying pan, lightly coated on olive oil, add ground chicken, cover and cook on low so that it retains the juices. Chop it up further with a spatula and then add green bell pepper, onion, a good dash of fennel seeds, stir to combine then cover and let it simmer for 10 - 15 minutes , stirring occasionally.
- Meanwhile, mash the potatoes with a good amount of butter and a splash of milk. Set aside.
- Add mildly spicy tomato sauce to the chicken mixture and stir. Simmer again, stirring occasionally until heated through. Season with salt and pepper to taste.
- To plate, make a flat bed of mashed potatoes on a plate (add a bit more butter to the center) and ladle the chicken mixture over the top.
- Garnish with quartered plum tomatoes.
Notes
Ground chicken would run about 50 Baht for 500 grams, potatoes, tomatoes, etc is minor costs. For 4 servings this is about 38 cents per serving.
Provided courtesy of good friend, Dave Williams.
Thailand.
Thailand.
Chicken Satay with Spicy Peanut Sauce and Cucumber-Jalapeño Salad
Chicken Satay is a natural here in Thailand, nearly every Thai can make this, so here is your chance.
Ingredients
- 1 kilo chicken breasts, boneless and skinless, cut lengthwise in 1/2 inch strips
- 500 mililiter coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar, packed
- 1 to 2 tablespoons red or green Thai curry paste, red is hotter
- 1/2 cup peanut butter, chunky
Salad
- 1/4 cup rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon kosher sa
- 1 cucumber, large, cut into half moons, about 500 grams or so
- 1 shallot, finely chopped
- 1 teaspoon jalapeno pepper, seeded and finely chopped
- vegetable oil, OR olive oil
- 1/2 cup lightly salted peanuts, light chopped
- 1/3 cup fresh cilantro, chopped
Instructions
- In a small bowl whisk the coconut milk, fish sauce, brown sugar, and 1 tablespoon curry paste until thoroughly mixed. If you would like more heat and flavor, add additional curry paste. Place the chicken strips in a medium bowl and cover with half of the coconut milk mixture (about 1 cup). Toss to coat, and then cover the bowl tightly with plastic wrap. Marinate, refrigerated, for 1 hour to overnight.
- Soak the bamboo skewers in water for at least 30 minutes.
- Place the remaining coconut milk mixture in a small saucepan with the peanut butter and whisk to combine. Bring to a simmer over medium heat, and then reduce the heat to low and gently simmer for 3 minutes, whisking often. Cool, and then pour into a serving bowl.
- In a medium bowl whisk the vinegar, sugar, and salt until the sugar dissolves. Add the cucumber, shallot, and jalapeño and toss well to coat. Let the salad sit at room temperature for at least 15 minutes before serving.
- Pat the excess marinade off the chicken strips with a paper towel. Brush the chicken strips on both sides with oil, and then skewer the strips lengthwise, threading in and out on the skewers.
- Prepare your grill for direct cooking over medium heat (350° to 450°F).
- Grill the chicken over direct medium heat, with the lid closed, until fully cooked in the center, 8 to 12 minutes, turning once. Remove from the grill, top the salad with the peanuts and cilantro, and serve immediately with the peanut sauce.
Notes
One kilo of chicken breasts will run about 85 Baht, for 6 servings, this meal is well under $1 per person.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
United States.