Archive for the ‘* Fair Value $1.01 to $1.50 per Serving’ Category
Crock Pot Style Gyros II
July 26, 2016 Lee
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Crock Pot Style Gyros II

Ok, after the Gyros I recipe, I figured out how to say this, is it "Year O". This does sound good as well and is just a variant. This is not traditional by any means as lamb is not used, but you are free to use that if you wish. This can be pork, beef, pork and beef, chicken, chicken and beef, chicken and pork. The original recipe stated lamb and turkey, lamb and turkey is costly but feel free to use that if you wish. Beef will be costly, chicken the least costly. This makes a smaller amount than the Gyros I recipe.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Main Dish
Cuisine Mixed
Servings 4 servings

Ingredients
  

Meat

  • 250 grams ground beef, OR minced pork
  • 250 grams ground chicken, OR just use 500 grams of ground chicken
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • 1/2 cup onion, sliced
  • 3 cloves garlic, smashed and minced
  • juice from 1 lemon

Sauce

  • 1 cucumber, small, peeled, seeded, and chopped
  • 1 cup plain yogurt
  • 1 tablespoon olive oil
  • 3 cloves garlic, smashed and minced
  • 2 tablespoons fresh mint, chopped
  • juice from 1 lemon

To serve

  • Pita bread, OR corn or flour tortillas
  • lettuce, shredded
  • tomatoes, optional, chopped
  • Feta cheese, optional, crumbled
  • olives, optional

Instructions
 

  • Slice the onion and the mince the garlic, place in the bottom of your slow cooker. In a bowl mix the 2 types of meat (or just chicken) with the oregano and paprika.
  • Form the meat into a meatloaf and place on top of the onions in the slow cooker. Cook, covered, on Low setting for 3 to 4 hours or High setting for 2 hours. Use of a meat thermometer would be good to check the internal temp.
  • While the slow cooker is started, prepare your sauce. Just mix the sauce ingredients together in a small bowl, cover and refrigerate until the meat is done.
  • When the meat is done, carefully lift this out of the pot and place on a cutting board and let it rest for about 5 minutes. Slice thinly and serve in tortillas (or pita bread) with the sauce and the desired optional fixings. Enjoy.

Notes

Ground beef will run about 50 Baht (that is a guess since I do not have that here), minced pork would be about 30 Baht/250 grams, and chicken about 20 Baht/250 grams (another guess). The costly item is the flour tortillas, store bought is about 230 Baht for a pack of 10 (I need to learn how to make these!) Using the beef price and chicken and the tortillas, and figuring 4 servings and roughly half the tortillas, this is about $1.40 per serving, it goes down with pork, and chicken, and if using chicken only (which sounds really good) this would be under $1 per serving.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,Beef - Slow Cooker,Chicken - Slow Cooker
Penne Chicken Alfredo
July 23, 2016 Lee
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Penne Chicken Alfredo

Sounds delicious! On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams Penne pasta, cooked per instructions, or any small pasta
  • 3 1/2 tablespoons butter
  • 4 chicken breasts, boneless and skinless
  • 2 cloves garlic, smashed and chopped
  • 3/4 cup dry white wine, OR use chicken stock
  • 1/2 cup milk
  • 3 tablespoons heavy cream, OR make from a shortcut
  • 3/4 cup Parmesan cheese, grated
  • salt and pepper, to taste
  • chicken stock, additional for thinning if required
  • Parmesan cheese, extra for topping
  • fresh parsley, for garnish

Instructions
 

  • Cook pasta according to package directions. Drain and set aside.
  • Salt and pepper both sides of the chicken breasts. Heat half of the butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips, and set aside. Let the chicken rest to reabsorb liquids.
  • Add the remaining butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in wine (or broth), then let it bubble up and reduce for 1 1/2 to 2 minutes. Add milk, cream, and extra salt and pepper as desired, whisking constantly until it's all combined. Allow liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
  • When the sauce looks good, remove it from the heat. Add Parmesan to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken and continue tossing until it’s all combined. Again, if it gets too thick, splash in a little broth (you may return the pan to low heat if it needs it.)
  • Taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately!

Notes

Chicken breasts run anywhere from 60 to 75 Baht/kilo. 4 breasts should be less than that. The cheese would be about 150 to 180 Baht for 3/4 cup. This comes to about $1.25 per serving for 6 servings, less for 8 servings. Over all, not a bad cost.
Shortcut: Heavy Cream.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* Fair Value $1.01 to $1.50 per Serving,PASTA
The Lady’s Cheesy Mac
July 23, 2016 Lee
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The Lady's Cheesy Mac

Cheesy Mac, always a favorite with me.
Print Recipe
Course Lunch, Main Dish, Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams elbow macaroni, cooked and drained
  • 2 cups Cheddar cheese, shredded
  • 3 eggs, slightly beaten
  • 1/2 cup sour cream, OR 1/2 cup plain yogurt
  • 4 tablespoons butter, softened
  • 1/2 teaspoon salt
  • 1 cup milk

Instructions
 

  • Preheat your oven to 180 C. Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar, and stir to mix it in, then set this aside.
  • In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a baking dish, top with additional cheese if desired, and bake for 30 to 45 minutes or until golden brown on top. Let rest for 5 minutes, serve.

Notes

The Cheddar cheese will be the most costly item here, at 180 Baht for 1 block, that should provide the 2 cups of shredded needed. This comes out to about $1.35 per serving for 4 servings. If served as a side, that would give you more servings.
Variants, and these will cost per serving is diced ham or cooked diced chicken.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* Fair Value $1.01 to $1.50 per Serving,Pasta - Mac & Cheese
Milk-Braised Dijon Chicken
July 19, 2016 Lee
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Milk-Braised Dijon Chicken

This sounds like a winner to me! On my to cook list. This is braised in dutch oven then baked in n oven, if you have no oven you can cook this on the stove top but cover the pot. I think a slow cooker version of this would also work well. I am looking forward to making this!
Print Recipe
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 whole chicken, Remove the head and feet and remove the giblets
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup Dijon mustard
  • 1/4 cup whole grain Dijon Mustard, OR just use 1/2 cup regular Dijon Mustard
  • 2 teaspoons mustard powder
  • 4 cloves garlic, smashed and minced
  • 1 1/2 cups milk
  • 3/4 cup chicken stock, fresh or from the powder
  • 1 teaspoon fennel seeds
  • zest from one lemon
  • 6 sprigs marjoram, OR thyme
  • 125 grams mushrooms, King Oyster would work well here, thickly sliced
  • 5 shallots
  • 8-10 baby potatoes

Instructions
 

  • Heat some olive oil in a dutch oven. When the oil is hot, season the chicken with salt and black pepper on all sides then place it onto the oil, breast side down. Once the chicken is ready, the skin will be released from the bottom of the pot, no need to scrape it, have patience and let it cook, turn it over and brown the other side.
  • While the chicken is browning, whisk together minced garlic, milk, Dijon mustard, whole grain Dijon mustard and mustard powder. Add low-sodium chicken stock and mix.
  • Once the chicken is brown, transfer it onto a plate. Drain the oil then return the chicken to the same pot. Pour the milk mixture into the pot. Add marjoram, fennel seeds and lemon zest. Add the mushrooms. Cook the chicken in an oven, uncovered, at 200 C for 30 minutes. If you are using the stove top, cover the pot on a simmer.
  • Add the shallots and potatoes into the pot and return to the oven. Cook, uncovered, at the same temperature for another 30 minutes, or until the potatoes are tender. IF using the stove top, cover the pot. Serve, spoon the sauce over the potatoes.

Notes

A whole chicken at the market will cost about 200 Baht, everything else will be on hand or minimal cost. For 4 servings, this is about $1.50 per serving.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY
Slow Cooker Chicken with Dijon Mustard
July 8, 2016 Lee
1 Comment

Slow Cooker Chicken with Dijon Mustard

Sounds tasty! Minimal ingredients, four steps, on my list to make. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4-6 chicken breasts
  • 2 tablespoons Dijon mustard
  • 1 can condensed cream of mushroom soup, (Shortcut)
  • 2 teaspoons corn starch
  • salt and pepper, to taste
  • cooked rice or pasta, to serve

Instructions
 

  • Salt and pepper the chicken breasts to your liking, place in the slow cooker.
  • In a bowl, mix the soup, mustard, and cornstarch, pour over the chicken.
  • Cover and cook on Low setting for 6 to 8 hours or until the chicken is cooked through. If in doubt, use a meat thermometer to check for an internal temp of 74 C.
  • Serve over hot rice or pasta. A green vegetable would be perfect with this.

Notes

Chicken breasts run about 100 Baht/kilo, that should be about 6 breasts. The soup is 52 Baht for the can, 21 Baht if you make the shortcut. For 6 servings this works out to about 75 cents per serving if using canned soup. If using soup made from the shortcut, for 6 servings, this comes out to about 60 cents per serving. For 4 servings using the can of soup, about $1.12 per serving, if using the shortcut, cost is about 90 cents per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Variant: 1. Use chicken thighs instead of breasts, and brown them skin side down first, then place in the slow cooker, follow remaining steps, cook for 4-5 hours on Low.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,Chicken - Slow Cooker
Easy Cheesy Slow Cooker Chicken
July 8, 2016 Lee
2 Comments

Easy Cheesy Slow Cooker Chicken

Sounds good! I need to try this. I cannot stress the importance of making the shortcuts for the soups. On my to make list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 6 chicken breasts, boneless and skinless
  • 2 cans condensed cream of chicken soup, OR make from a shortcut
  • 1 can condensed Cheddar cheese soup, OR make from a shortcut
  • salt and pepper, to taste
  • spring onions, sliced, white and green parts, for garnish
  • cooked rice or pasta

Instructions
 

  • Sprinkle both sides of the chicken salt and pepper and place in your slow cooker.
  • Mix the soups together and pour over the chicken. For cheesier sauce, use 2 cans of cheese soup and 1 can of chicken soup.
  • Cover and cook on Low setting for 6 to 8 hours or until the chicken is cooked through. If in doubt, use a meat thermometer to check for an internal temp of 74 C.
  • Serve over hot rice or pasta, sprinkle sliced spring onion on top for garnish and add color.

Notes

Chicken breasts run about 100 Baht/kilo, that should be about 6 breasts. The soup per can is on average 52 Baht, 3 cans would be 156 Baht, if you make these using the shortcuts, the cost is 21 Baht per can, making the soup cost about 63 Baht, plus a bit more for the chicken and cheese needed, so I will say 75 Baht for the soup made from shortcuts. For 6 servings this works out to about $1.25 per serving if using canned soup. If using soups made from the shortcuts, for 6 servings, this comes out to about 86 cents per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cheddar Cheese Soup.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,Chicken - Slow Cooker
Tamale Pie
July 8, 2016 Lee
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Tamale Pie

Sounds really good! On my to cook list for sure! Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 box Jiffy Corn Muffin Mix, OR make from a shortcut on this site
  • 1 egg
  • 1/2 cup sour cream
  • 1/2 cup creamed corn
  • 1/3 cup enchilada sauce, OR make from a shortcut on this site
  • 1 onion, chopped
  • 2 cloves garlic, smashed and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 500 grams ground beef, OR minced pork
  • 1 cup Cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • salt and pepper, to taste
  • olive oil
  • fresh cilantro, chopped, for garnish

Instructions
 

  • Preheat your oven to 200 C.
  • In a medium bowl, mix together corn muffin mix, sour cream and egg. Spread this into a large cast iron skillet. Bake for 20 minutes, or until golden brown on top. Remove pan from the oven.
  • In another pan, cook onions over medium heat in a spalsh of olive oil, season with salt, pepper and spices and cook until soft. Add garlic and cook until fragrant, about 30 seconds. Add the ground beef and stir to break up meat. Season to taste and cooked until cooked through. Drain excess fat and set aside.
  • Poke entire surface of cornbread with a fork. Spread enchilada sauce over the cornbread. Add the meat mixture and top with shredded cheese. Cover with foil and bake until the cheese is melted, about 20 minutes. Remove foil and broil until cheese begins to brown, about 5 minutes. Top with cilantro, serve.

Notes

Ground beef would cost about 150 Baht/500 grams, minced pork runs about 70 Baht/500 grams. Figure in another 100 Baht for each of the cheeses. If using beef, the cost is about $1.30 per serving, if using pork, the cost is about $1 per serving. Make sure you use the shortcuts as well.
Shortcuts: Jiffy Corn Muffin Mix, Enchilada Sauce.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Brats with Spicy Peppers
July 2, 2016 Lee
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Brats with Spicy Peppers

A few days ago I found out the Tesco in the city is now stocking Brats, local made, not imported. And today, a good friend sent me this recipe. This is a sure sign that I need to fire up the grill and make these. On my to cook list, and soon!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • 5 Bratwurst
  • 5 hot dog buns, large
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 large green chili
  • 1 red onion, OR go with a white onion if that is all you have
  • 1/4 cup butter, this is 1/4 of a regular block
  • 1 teaspoon fennel seeds
  • 1 cup beer
  • 2 tablespoons brown mustard
  • salt and pepper, to taste

Instructions
 

  • For a charcoal grill, light your charcoal, for a gas grill, light and heat the grill. You are looking for a temp of 180 to 230 C.
  • Cut bell peppers into strips lengthwise, dice the large green chili. Cut the onion in half from the top to the root end, then cut each half crosswise into 1/4 inch slices.
  • In a large disposable foil pan (or a large cast iron pan) over direct medium heat, melt the butter and add the fennel seeds. After a minute or so of the fennel cooking in the butter, add the peppers, chili, and onion, season with salt and pepper to your liking. Mix well with tongs. Cook the vegetables in the pan over direct medium heat, with the lid closed, until tender and turning golden brown in spots, 10 to 15 minutes, stirring occasionally. If the vegetables brown too quickly, slide the pan over indirect heat and cook them there, with the lid closed.
  • When the vegetables are tender, add the beer and mustard. Mix well with tongs. Slide the pan over indirect heat to keep warm.
  • Grill the bratwurst over direct medium heat, with the lid closed, until lightly charred on all sides, about 15 minutes, turning them every few minutes and swapping their positions as needed for even cooking. Then move the bratwurst to the pan over indirect heat. Smother them with the peppers and onion, close the lid, and simmer them for about 30 minutes. If the pan is getting too dry, add a little more beer.
  • Serve them in a bun with the pepper mixture on top.

Notes

For pricing, go with about 180 Baht for 5 Bratwurst. For 4 servings, this is about $1.33 per serving.
Keep in mind, we are not in Wisconsin here, grill the sausage FIRST, THEN simmer in the beer, butter, and pepper mixture.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
Photo courtesy of good friend, Willie Klaus.
United States.
* Fair Value $1.01 to $1.50 per Serving,GRILLED / BBQ / SMOKER
Mozzarella Stick Onion Rings
June 29, 2016 Lee
1 Comment

Mozzarella Stick Onion Rings

I like fried Mozzarella sticks, and I like onion rings, this is both in the same package of an onion ring! Lot of variants to try as well. On my to make list for sure! Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Course Appetizer, Side
Cuisine American
Servings 0

Ingredients
  

  • 2 large onions, sliced into 3/8 to 1/2 in thick pieces
  • 3-4 slices Mozzarella Cheese, sliced into 3/8 to 1/2 in strips
  • 2 cups all purpose flour
  • 5 eggs, lightly beaten
  • 2 cups bread crumbs, OR make from a shortcut
  • oil, for frying
  • marinara sauce, for dipping, Ranch dressing, OR make from shortcut

Instructions
 

  • Peel and cut onions into 3/8 to 1/2 inch slices, then separate the rings. Slice the mozzarella into 3/8 to 1/2 inch strips, and place a smaller onion ring in the center of a larger ring. Fill the gap between the rings with strips of mozzarella. Repeat with remaining onion rings and freeze them for 1 hour.
  • Place the flour, eggs, and bread crumbs into three separate bowls. Dip each prepared ring into the flour, then the egg, then the breadcrumbs, then back into the egg, and one last time into the bread crumbs. Repeat with the remaining onion rings.
  • Heat the oil in a pot over high heat. Fry the rings in batches until golden brown, being careful not to fry them for too long as the cheese may ooze out completely. Drain on paper towels and serve with marinara sauce or Ranch dressing. Enjoy!

Notes

The cheese would cost about 140 Baht/200 grams, slice it thin and you could probably double the recipe. If you use the entire block of cheese, this would cost about $1.03 per serving.
Shortcuts: Marinara Sauce (tomato sauce), Ranch Dressing, Breadcrumbs.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,APPETIZERS / SNACKS,SIDES
Beef and Noodle Casserole
June 29, 2016 Lee
1 Comment

Beef and Noodle Casserole

This sounds really good, a must try for me. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 3 cups egg noodles, cooked, OR use cooked Fetticcine pasta
  • 500 grams ground beef, OR minced pork
  • 2 cups tomato sauce, OR make from a shortcut listed on this site
  • 2 cloves garlic
  • 125 grams Cream cheese, 1/2 block, softened
  • 1 cup sour cream, or 1 cup plain yogurt
  • 3-4 spring onions, chopped
  • 1 cup Cheddar cheese, shredded
  • salt, pepper, Italian seasoning, to taste

Instructions
 

  • Preheat your oven to 180 C. Spread cooked noodles in the bottom of a medium casserole dish.
  • In a frying pan, brown ground beef and garlic. Drain fat. Add tomato sauce to the meat, heat and simmer for 15 minutes. Season with salt, pepper, and Italian seasonings to taste. Pour meat the mixture over the noodles in the casserole dish.
  • In a small bowl combine the cream cheese with the sour cream and mix until smooth. Stir in spring onion. Spread over meat mixture. Sprinkle Cheddar cheese over top of the cream cheese mixture. Bake, uncovered, for 35 minutes or until the cheese is golden brown.

Notes

Beef will run about 150 Baht/kilo. The block of Cream cheese will cost about 120 Baht, you will need 1/2 of that. The Cheddar will cost about 180 Baht for a block, you will need 1/2 of that. Going with 300 Baht, this comes to about $1.47 per serving for 6 servings, for 8 servings, this is about $1.11 per serving. Not bad for a once in a while meal.
Shortcut: Tomato Sauce.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES