Archive for the ‘* High Cost $1.51+ per Serving’ Category
Chicken Enchiladas with Cream Cheese Sauce
June 25, 2018 Lee
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Chicken Enchiladas with Cream Cheese Sauce

Pattie Ann, United States.
This is from a good friend and comes highly recommended. This takes a little bit of time to ensure you have good and juicy chicken and a nice broth to use not only in this recipe, but in other dishes as well. On my to cook list for sure.
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Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Course Main Dish
Cuisine Tex-Mex
Servings 4 servings

Ingredients
  

  • 8-10 flour tortillas
  • 250 grams Cream cheese, one package, softened, (8 oz)
  • 1-2 cans diced chilies, (4 oz cans)
  • 3 cups cooked chicken, shredded, see Step 1 through 5
  • 3 cups Cheddar cheese, shredded
  • 2 cups chicken broth
  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder, if using Thai chili powder, ¼ teaspoon
  • salt and pepper, as desired
  • fresh cilantro, chopped for garnish

Instructions
 

  • For the chicken, you can use thighs, legs and thighs (quarters separated), or breasts. I would lean towards the plus side and go with 3-4 quarters or 4 breasts, no one will complain if you use more chicken. Once you make this, then just make a note as to how much chicken you used. Not only are you going to make tender and juicy chicken, you are going to make the broth you need for this recipe as well. Broth can be simply starting with water, or you can flavor that up by adding a chopped up carrot, onion, celery, and some black peppercorns, any or all work fine.
  • In a large pot, add the chicken pieces. Add about 6 cups of water. Bring the pot to a boil, then reduce to a medium simmer until the chicken is just cooked through, about 20-30 minutes. Cut into a piece to check.
  • When the chicken is cooked, simply turn off the heat and move the pot to an unused burner AND leave the chicken in the pot. The chicken will continue to cook a bit until the broth cools off, so a nearly done piece of chicken will be tender and juicy.
  • Once the broth is at room temperature, remove the chicken and shred that. Goal is 3 cups shredded, if you are a little over that, perfectly fine.
  • Pour the broth through a strainer, reserve 2 cups of broth for this recipe, and store the rest in the fridge for other uses, such as making rice.
  • Preheat your oven to 180° C (350° F) and get out a 9x13 or 7x11 baking dish. I will clarify the size when I make this.
  • In a mixing bowl, add the cream cheese, chicken, 1 cup of shredded cheese, lime juice, cumin, and chili powder. Mix together until combined. Season with salt and pepper to taste and as desired.
  • Lay a tortilla on the counter, add 2-3 tablespoons of the chicken mixture, roll and place seam side down in the baking dish. Repeat until all the chicken mixture is used.
  • In a pan, melt the butter then whisk in the flour, continue whisking until the roux turns golden brown, about 2-3 minutes, and season with salt and pepper as desired.
  • Slowly whisk in the chicken broth the other half of the cream cheese, and the diced chilies. Continue to whisk until the sauce is thickened.
  • Remove the sauce from the heat and pour evenly over the enchiladas.
  • Top with the remaining Cheddar cheese and bake for 22-25 minutes.
  • Remove from the oven and let rest for 10 minutes. Top with chopped cilantro.
  • Serve with side dishes of your choice (refried beans and rice will be my choice).

Notes

Cheddar cheese will run about 270 Baht for 1½ blocks. The Cream cheese is about 140 Baht. The chicken, figure 1 kilo of quarters at 52 Baht. For 4 servings, this is about $3.61 per serving.
* High Cost $1.51+ per Serving,CHICKEN & TURKEY,TEX-MEX, sort of
Dill Pickle Cream Cheese Sandwich
May 18, 2018 Lee
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Dill Pickle Cream Cheese Sandwich

This is from a good friend, and it is delicious! I make my own dill pickles, grow dill, and cream cheese is easily available, perfect. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Total Time 10 minutes
Course Lunch, Main Dish
Cuisine American
Servings 2 sandwiches

Ingredients
  

  • 250 grams Cream cheese, softened, (8 oz)
  • 1/3 cup dill pickles, finely diced, (Shortcut)
  • 1 tablespoon dill pickle juice
  • 1 tablespoon fresh dill, minced
  • salt, to taste
  • red pepper flakes, as desired
  • 4 slices bread
  • lettuce leaves, as desired

Instructions
 

  • Add the cream cheese to a mixing bowl, left soften, use a fork to mash to make it nice and soft, clean off the fork with a spoon. Photo shows the cream cheese mashed, my homemade fridge pickles, and 1/3 cup of the pickles chopped. The dill is not in the photo but that is from my yard.
  • Use a sturdy spoon and fold in the pickles, juice, and dill until combined, season with salt and red pepper flakes as desired.
  • Lay out two slices of bread, places lettuce slices on one slice as desired, spoon cream cheese, generously, on lettuce and spread out, top with remaining slices of bread. Enjoy.

Notes

Caroline Cream cheese is about 120 Baht. For two sandwiches, this is about $1.90 per sandwich.
Shortcut: Fridge Dill Pickles.
Variants: 1. Serve on toast. 2. Use bagels in place of sliced bread.
Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.
#1 Go-To Recipes,* High Cost $1.51+ per Serving,BURGERS & SANDWICHES
Salmon Loaf I
May 13, 2018 Lee
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Salmon Loaf I

Adapted from an internet recipe.
To me, this sounds good. This is a a steamed dish and there is also a sauce listed for this as well. On my to cook list. Links to the Shortcuts are listed in the Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Equipment

  • Steamer

Ingredients
  

For the Salmon Loaf

  • 2 cups cooked salmon, fresh or canned, Shortcut
  • 4 eggs, lightly beaten
  • ¼ cup butter, melted but not hot
  • ½ cup breadcrumbs, Shortcut
  • salt and pepper, to taste
  • fresh parsley, chopped

For the Sauce

  • 1 cup milk
  • 1 tablespoon corn starch
  • 1 tablespoon butter, softened
  • 1 egg, lightly beaten
  • salt and pepper, to taste

Instructions
 

Prepare the Salmon Loaf

  • If using canned salmon, drain the liquid into a small bowl and set the bowl aside. If using fresh cooked, after you remove the salmon from the steamer, just set the steamer aside, some liquid in the pot may be used in the sauce.
  • Heat your steamer, either a pot with water and a trivet or as I am going to use, a rice cooker with a steamer tray. Butter the heat proof dish you are going to use. (Make sure your dish fits the steamer method you are going to use.)
  • Chop fine either the fresh cooked or canned salmon. Mix the butter into the fish.
  • Mix together eggs, breadcrumbs, parsley, and salt and pepper as desired.
  • Mix the egg mixture into the fish, then add the mixture to your dish and when the steamer is hot, place the dish in the steamer for 1 hour. During this time, make sure you keep sufficient water in the steamer.

Prepare the Sauce

  • Prepare the sauce about 10 minutes before the loaf is done steaming.
  • In a small sauce pan, heat the milk to a boil. While the milk is heating, mix together the butter and corn starch in a small bowl. When the milk is at a boil, whisk in the butter mixture. Then whisk in a 1-2 tablespoons of the liquid from the salmon can or 1-2 tablespoons of liquid the fresh salmon was steamed on.
  • Whisk in the beaten egg, sprinkle in a pinch of black pepper. Remove from heat.
  • When the loaf is done, remove the dish from the steamer, pour off any water from a corner of the dish, then cover the dish with a plate and carefully invert the plate and dish together and lift off the dish leaving the loaf on the plate.
  • Slice the loaf and pour the sauce over the slices, serve and enjoy.

Notes

I will price this when I get salmon and determine how many fillets I need to make 2 cups cooked salmon. I will say High cost per serving for now.
Shortcuts: Steamed Salmon, Breadcrumbs.
* High Cost $1.51+ per Serving,FISH - ALL,Fish - Salmon
Honey Butter Baked Salmon
May 12, 2018 Lee
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Honey Butter Baked Salmon

Kurt Hammerschmidt, Thailand.
This sounds incredibly good and comes from a good friend here in Thailand. Common ingredients easily available. This is written for using a half of a salmon fillet, about 1.2 kilos or about 2 1/2 pounds. You can certainly use the smaller fillets (individual portions from Tesco), just use the Serving box under the Ingredients list to change to the desired servings you would like and the ingredients will be recalculated for you.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Baking Sheet
  • Oven

Ingredients
  

  • 1 salmon fillet, about 1.2 kilos, (2½ lbs)
  • ¼ cup butter, melted
  • ⅓ cup honey
  • 4 cloves garlic, minced
  • sea salt and black pepper, to taste
  • 2 tablespoons lemon or lime juice
  • lemon or lime, slices
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Preheat your oven to 190° C (375° F), position the rack in the middle of the oven. Line a large baking sheet or baking pan (9x13) with foil large enough to fold over the fillet and seal.
  • Melt the butter in a small sauce pan, then add the honey, garlic, and lemon/lime juice and whisk to combine.
  • Place the fillet (or the smaller individual portion fillets) on the foil in the baking dish or on the sheet, brush the fillet or fillets with the honey butter mixture.
  • Sprinkle with a good amount of sea salt and black pepper.
  • Fold the foil over the fillet and seal completely, raise up the edges so it does not leak.
  • Place in the oven and bake for 15-18 minutes or until cooked through. Carefully open the foil, use mitts as the steam will be very hot, and fold the foil back to expose the the fillet or fillets. Broil for a few minutes until the fillet is nicely caramelized on the top.
  • Remove from oven, sprinkle with chopped parsley and serve with lemon/lime slices as desired.

Notes

I will price this when I get 4 individual serving fillets from Tesco, for now I will say High cost per serving.
* High Cost $1.51+ per Serving,FISH - ALL,Fish - Salmon
Spinach, Cheese & Rice Casserole
May 2, 2018 Lee
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Spinach, Cheese & Rice Casserole

Sounds great, on my to cook list for sure.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish, Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 280 grams frozen spinach, thawed, chopped, squeezed dry, (10 oz)
  • 2 cups cooked rice
  • 1/3 cup butter, melted
  • 2 cups Cheddar cheese, shredded
  • 1 cup Parmesan cheese, grated, divided
  • 2-3 spring onions, sliced, white and green parts
  • 1 clove garlic, smashed and minced
  • 3 eggs, beaten
  • 3/4 cup milk
  • salt and pepper, to taste
  • 1-2 cups Mozzarella Cheese, shredded, optional

Instructions
 

  • Preheat your oven to 180 C (350 F) and grease with butter a 7x11 baking dish.
  • In a large mixing bowl, mix together the rice, butter, spinach, Cheddar cheese, 3/4 cup of Parmesan cheese, spring onion, garlic, milk, and eggs, season with salt and pepper as desired.
  • Pour into the baking dish and sprinkle with the remaining Parmesan cheese.
  • Bake for 25 minutes, uncovered, then optionally top with Mozzarella cheese and bake for 5 more minutes.
  • Let casserole rest for 5 minutes (there is a lot of hot cheese in there), then serve as a light main dish or as a side dish with say, chicken or fish. Enjoy.

Notes

Figure 180 Baht for the Cheddar, 90 Baht for the Parmesan, and 90 Baht for the Mozzarella. For 6 servings, this is about $1.88 per serving.
Adapted from an internet recipe.
* High Cost $1.51+ per Serving,CASSEROLES,SIDES
Cheesy Chicken with Mushrooms
April 17, 2018 Lee
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Cheesy Chicken with Mushrooms

This sounds really good! Chicken and cheese, perfect! On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 kilo chicken breasts, (2 lb)
  • 250 grams Mozzarella Cheese, shredded, (8 oz)
  • 2 eggs, beaten
  • 1 cup Italian bread crumbs, OR make from a shortcut
  • 500 grams fresh mushrooms, Shiitake would be perfect, stems removed, sliced
  • 4 tablespoons unsalted butter
  • 1 cup chicken broth, fresh or from powder

Instructions
 

  • Preheat your oven to 180 C (350 F), get out a 9x13 baking dish. Spread half of the sliced mushrooms in the bottom of the dish.
  • Place the eggs and breadcrumbs in two separate bowls, you are making an assembly line for the chicken.
  • Heat a large non stick and 2 tablespoons of the butter. Now place a chicken breast in the egg, then into the breadcrumbs patting them on as well, add the chicken to the hot pan and cook to golden brown on both sides, about 5 minutes, not looking to cook the chicken through, just good and golden brown. Work in batches until all the chicken is browned, using additional butter as needed.
  • As the chicken is browned, place on top of the mushrooms in the baking dish. Add the remaining mushrooms on top of the chicken, then top with the cheese.
  • Pour the broth into the pan. Bake for 30 minutes or until the cheese is melted and starting to brown up and the chicken cooked through.
  • Remove from the oven and let rest for about 5 minutes, serve and enjoy.

Notes

One kilo of chicken breasts will cost about 60 Baht. The cheese will cost about 180 Baht for 250 grams. For 4 servings, this is about $1.90 per serving.
Shortcut: Italian Bread Crumbs.
This recipe is for Cheesy Chicken with Mushrooms is provided by Brown Eyed Baker.
* High Cost $1.51+ per Serving,CHICKEN & TURKEY
“I Don’t Care” Casserole
January 30, 2018 Lee
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"I Don't Care" Casserole

Have you ever been willing to cook for your family and asked what would you like? Normally if the response is "I don't care" then I cook something for myself and let the rest fend for themselves. This recipe seems like a good alternative and sounds tasty as well. Original recipe listed Velvetta cheese, which is basically plastic, I changed this up to use real cheese. On my to cook list. 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 4 servings

Ingredients
  

  • 4-6 cups cooked rice
  • 750 grams ham, cubed (1 1/2 lbs)
  • 1 large onion, diced
  • 2 cloves garlic, smashed and minced
  • 1 can whole peeled tomatoes, chopped, drained and juice retained
  • 2 cups fresh broccoli, chopped into bite size pieces, plus stem
  • 250 grams Cheddar cheese, cubed
  • 1 can condensed Cheddar cheese soup, OR make from a shortcut
  • 1 green Bird's Eye Chili, seeded and minced

Instructions
 

  • Preheat your oven to 180 C (350 F), get out a baking dish (I will verify the size when I make this).
  • In a large mixing bowl, add all the ingredients, pour into your baking dish.
  • Bake for 30 minutes or until the cheese is melted and the top is starting to brown.
  • Remove from oven and let rest for 5 minutes, serve to your ungrateful family 😉
  • Maybe next time when you ask, they will be more specific. Now if you ask what would you like for dinner and the family says "Kobe beef, Maine lobsters, and King crab" then fix this casserole, they will learn 😉

Notes

I will price this when I get ham again, right now I will say high cost and will calculate this after I gather the supplies.
Shortcut: Condensed Cheese Soup.
Variants: 1. Substitute ham for cooked and cubed chicken or turkey. 2. Omit the meat and just make a vegetable casserole.
Adapted from an internet recipe.
* High Cost $1.51+ per Serving,CASSEROLES
Ham Loaf
January 25, 2018 Lee
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Ham Loaf

This sounds interesting, next time in the city, if I get over to Makro I will pick up some ham to make this with.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 kilo ground ham
  • 750 grams ground pork
  • 2 eggs, chicken or duck
  • 1 cup bread crumbs
  • 1 cup evaporated milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup brown sugar, packed
  • 1 tablespoon mustard powder
  • 1/4 cup apple cider vinegar

Instructions
 

  • Preheat your oven to 180 C (350 F) and lightly grease a 9x13 baking dish.
  • In a large mixing bowl, add the pork, ham, eggs, bread crumbs, milk, salt, and pepper. Mix together well then place into the prepared baking dish and shape into a loaf.
  • Bake for 90 minutes.
  • While the ham loaf is baking, go ahead and mix together the topping. In a bowl, add the brown sugar, mustard, and vinegar and mix well. During the last 15 minutes of baking, pour the topping over the loaf and continue baking for the remainder of the time.
  • Remove from the oven and let rest for 5 minutes before slicing, serve.

Notes

I will price this next time I pick up some ham in the city. I will say high cost for now.
Adapted from an internet recipe.
* High Cost $1.51+ per Serving,PORK
Shrimp Spaghetti Carbonara
December 21, 2017 Lee
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Shrimp Spaghetti Carbonara

Adapted from an internet recipe.
I made this last night for dinner, 20 Dec 2017, but not worthy of a photo since the eggs did scramble. The flavor was excellent, just not a nice presentation so I will certainly be making this again, one to get the technique mastered to mix in the egg and cheese, and two, to get photos.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 500 grams dry spaghetti, (1 lb)
  • 2 eggs, room temperature
  • 2 egg yolks, room temperature
  • 1½ cups Parmesan cheese rind, grated. plus more for garnish
  • coarsely ground black pepper, as needed
  • 250 grams bacon, cut into ½ inch slices, (8 oz)
  • 500 grams fresh shrimp, peeled, deveined, tails removed, (1 lb)
  • ¼ cup fresh parsley, chopped, plus more for garnish

Instructions
 

  • Bring a pot of salted water to a boil then cook the spaghetti until just tender. Reserve 1 cup of pasta water, leave the spaghetti in the pot and set aside.
  • While the water is getting hot for the spaghetti, in a mixing bowl mix together the cheese, eggs, and yolks with a fork or whisk. Season with salt and pepper as desired. Set this aside and finish up cooking spaghetti.
  • Heat a large non stick skillet on medium heat and when hot, add the bacon and cook until crispy then remove to a bowl, leaving the fat in the pan. and add ¼ cup of the pasta water you reserved.
  • Add the shrimp to the pan and season with salt and pepper as desired. Cook until the shrimp are all pink, turn often.
  • Now drain the pasta and add to the pan with the shrimp, use tongs to combine the shrimp and pasta. Once mixed well, toss the parsley into the pasta.
  • Working quickly, now stir in the egg and cheese mixture and use tongs to quickly toss to coat the spaghetti, use two sets of tongs if needed, work fast to prevent the egg from scrambling. Add additional pasta water as needed to make a creamy sauce. Just before serving, toss the bacon in. (If the eggs scramble, the taste will still be excellent, just not very photogenic.)
  • Transfer to a serving dish and garnish with additional parsley, cheese, and pepper.

Notes

Large white shrimp from Tesco will cost about 150 Baht/500 grams. The cheese about 170 Baht. Bacon prices vary greatly, on average, figure about 150 Baht/250 grams. For 4 servings, this is about $3.46 per serving.
* High Cost $1.51+ per Serving,: ITALIAN,PASTA,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Pizza Pasta
December 11, 2017 Lee
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Pizza Pasta

This sounds really good, and is an original recipe from a friend, I look forward to making this. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams dry Penne pasta, Ziti or Maccheroni works well also
  • 500 grams bulk Italian sausage, OR make from a shortcut
  • 1 jar pasta sauce, OR make from a shortcut, 2 cups
  • 200 grams pizza cheese blend, shredded
  • 200 grams Mozzarella Cheese, shredded
  • pepperoni slices, slices, as needed

Instructions
 

  • Preheat your oven to 220 C (425 F).
  • Heat a pot of salted water to a boil, then add the pasta and cook that until just tender, drain well (let cool for a few minutes before adding to a Pyrex dish) pour into a 9x13 baking dish.
  • While the water is heating for the pasta, heat a large non stick pan and add the sausage and break it with a spatula as you cook it, add some chopped up pepperoni slice if want and add to the pan as well, as much as you like. When cooked through, do not drain, just pour into the baking dish and mix with the pasta until "all the pasta is coated with the yummy meatiness." (Author's words, very cool!)
  • Add the pasta sauce and mix together, now add the pizza cheese blend and mix that in. Once mixed, smooth out the top evenly, top with Mozzarella, then a layer of pepperoni slices.
  • Bake until bubbly, about 25 to 30 minutes. Remove and let rest for a few minutes, you have a bubbly dish of cheese lava, you are just cooling it a bit before serving.
  • Serve. Garlic bread would be a great side dish.

Notes

The sausage if you make yourself, about 45 Baht. The cheeses will cost about 175 Baht for the pizza cheese blend, and 140 Baht for the Mozzarella. For 6 servings, this is about $1.77 per serving.
Shortcuts: Italian Sausage, Pasta Sauce.
Variants: 1. Easy, anything you like on a pizza. The author, Amy, says diced green bell pepper and sliced mushrooms is a very good addition. 2. To make this leaner, use chicken sausage.
Original recipe and photo, provided by good friend, Amy Weckerly Shanks, and the original recipe is here.
* High Cost $1.51+ per Serving,CASSEROLES,PASTA