Archive for the ‘* Best Value $1 or Less per Serving’ Category
Jalapeño Popper Chicken Fries
February 6, 2018 Lee
Leave a comment

Jalapeño Popper Chicken Fries

This sounds good for a family get together, watching a sports game with friends, or even as a main dish served over rice or pasta with a salad on the side.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Lunch, Main Dish
Cuisine American
Servings 10 servings

Ingredients
  

  • 2 teaspoons cooking oil
  • 2 chicken breasts
  • 8 slices bacon, chopped
  • 4 jalapeno peppers, finely diced
  • 2 cloves garlic, smashed and minced
  • 3 cups whipping cream
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 2 1/2 cups Cheddar cheese, shredded
  • french fries, cooked
  • spring onion, chopped, for garnish

Instructions
 

  • In a large non stick pan, heat the oil then add the chicken, cook for about 4-5 minutes each side, remove from pan.
  • Add the bacon and cook until just crisp, then add the garlic and jalapenos and fry until just fragrant. While the bacon is cooking, dice the chicken.
  • Stir in the cream, salt, and pepper and let it simmer on low heat.
  • Then stir in the cheese, then the chicken. Simmer for a few minutes to melt the cheese into the sauce.
  • Pour the sauce over a large tray of hot french fries, hand everyone a fork, and dig in.

Notes

For the number of servings, this is low cost, only thing costly would be the cheese at about 180 Baht, but 10 servings, low cost overall.
Variant: 1. Make this a main dish served over rice or pasta and a salad on the side.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Chicken Stock (Pressure Cooker)
February 5, 2018 Lee
2 Comments

Chicken Stock (Pressure Cooker)

Adapted from an internet recipe.
Instead of taking 3-4 hours to make a chicken stock simmering on the stove top, I am going to use my stove top pressure cooker, only about an hour and makes a more flavorful stock due to the high pressure and temp. If you can get some chicken feet, add those as they are collagen rich. Follow all safety precautions for your pressure cooker.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 quarts

Equipment

  • Pressure Cooker

Ingredients
  

  • 2 kilos chicken carcasses, see Step 1, (4-4½ lb)
  • 2 large onions, diced
  • 2 large carrots, diced
  • 4-6 stalks import celery, chopped
  • 4 cloves garlic, smashed
  • 1 tablespoon black peppercorns
  • 4 sprigs flat leaf parsley, optional
  • 3 sprigs thyme, optional
  • 1 bay leaf, optional

Instructions
 

  • For the carcasses, feel free to chop them down in size a bit to layer them into the pressure cooker. You can use wings, backs, breasts, raw bones, cooked bones, really up to you. Rinsed.
  • Add the rinsed carcasses to your pressure cooker. Carcasses at Tesco are legs and wings removed, neck attached, plenty of fat attached, perfect.
  • Add all other ingredients and pour in 2 quarts (8 cups) of water to the cooker BUT make sure you do not go above the max fill for your size of cooker, it is ok if a few chicken parts poke above the water.
  • Place cooker on high heat until the jiggler is making noise and spinning then reduce the heat to maintain the jiggler moving and making noise. Start your timer now and cook for 30 minutes.
  • At the 30 minute mark, turn off the heat and move to an unused burner and let the pressure release naturally, about 10 to 15 minutes.
  • Once the pressure has released, open the lid, skim off any fat, strain the stock. Use in a recipe after or you can refrigerate the stock for several days.
  • This was after a few days in the fridge, the fat solidifies on top, and was skimmed off, ready for use.

Notes

Note about the bones: If using cooked bones, (save cooked bones in a bag in the freezer) give the bones a good hit with a large cleaver to break the bones. If using fresh chicken carcasses from Tesco or a local butcher, simply chop them with a large cleaver into 2-3 pieces.
Used in Recipes Listed on this Site:
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Ingredients - Pressure Cooker
Cream of Carrot Soup
February 5, 2018 Lee
Leave a comment

Cream of Carrot Soup

This original recipe comes from a good friend, and it sounds delicious. On my to cook list for sure.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Lunch, Main Dish, Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 6 cups chicken stock, fresh or from powder
  • 750 grams carrots, sliced, (28 oz)
  • 1/2 cup whipping cream, or 1/4 cup cream + 1/4 cup milk
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup Parmesan cheese, grated or shredded, plus more for garnish

Instructions
 

  • Add the stock to large pot and add the carrots, bring to a simmer for 20 to 30 minutes.
  • When the carrots are good and tender, use an immersion blender to blend up the carrots, or as I will do, use a potato masher for a good work out 😉
  • Then stir in the cream, salt, pepper, garlic powder, and the cheese and simmer to melt in the cheese.
  • When the cheese is melted in fully, serve and garnish with fresh grated or shredded Parmesan.

Notes

Low cost.
Original recipe, and photo, provided courtesy of good friend, Mary Weinberger. Original recipe is here.
United States.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Crab Rangoon
February 4, 2018 Lee
1 Comment

Crab Rangoon

Spend with Pennies, Holly, Canada.
To clear things up, this is not Chinese in origin, this is American, but does sound really good, as I love Cream cheese and crab, but I will use imitation crab for starters, easier to get and lower cost.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Course Appetizer
Cuisine American
Servings 18 wontons

Ingredients
  

  • 140 grams canned crab, drained (5 oz), see Step 1
  • 125 grams Cream cheese, (4 oz)
  • 1 spring onion, thinly sliced, white and green
  • ¼ teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 18-20 wonton wrappers
  • cooking oil, for frying

Instructions
 

  • For the crab, you can use canned (drained), fresh picked, or even imitation. If using imitation, just cut each crab stick into ¼ inch pieces and use your hands to break them apart, very easy.
  • In a small bowl, add the Cream cheese, crab, spring onion, garlic powder, and Worcestershire sauce. Mix until combined.
  • Lay out a wonton wrapper, place about 1 teaspoon of filling in the center. Base this on the size of your wontons. The wrappers I use are about 3 inches on each side.
  • Wet your finger in a small bowl of water and run it across the 4 edges, need to dip your finger in water a few times doing this.
  • Now, pull up two opposite corners and press them together to seal the top,
  • Now bring up the other two corners and seal them at the top and press together the 4 seams to seal them as well. Place the wonton on a sheet of parchment.
  • Repeat for the remaining wontons.

To Deep Fry

  • Heat about 1 to 1½ inches of cooking oil in a large deep pan or a heavy pot. You want the oil hot but not smoking.
  • Carefully place the wontons in the hot oil and cook for 2 to 3 minutes, do not overload the pan, until nice and golden brown. Remove wontons to paper towels to drain. Repeat with remaining wontons. My wife is cooking the wontons on the left, I am cooking some fish on the right.

To Bake

  • Preheat your oven to 220° C (425° F)
  • Line a baking sheet with parchment paper. and arrange wontons in an orderly fashion. Spray with cooking oil, a oil mister would be perfect for this, for folks in the US, feel free to use a cooking spray of your choice.
  • Another option is to lightly, and I mean lightly, brush each wonton with oil. Bake 12 to 14 minutes or until golden brown. Keep in mind baked will not be as crispy as the deep fried, but just as good in flavor.
  • Serve with dipping sauces of your choice.
  • I served these as a side with some fish and long beans I cooked.

Notes

The Cream cheese will cost about 60 Baht/125 grams. The imitation crab will cost about 50 Baht/140 grams. (When I buy fresh crab, I will price this once I pick 140 grams.) Figure 6 servings (3 each 6 people for appetizers), this is about 54 cents per serving.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,SEAFOOD - ALL,Seafood - Crab,Seafood - Crab - Imitation
Oreo Crust Cheesecake
February 3, 2018 Lee
1 Comment

Oreo Crust Cheesecake

This is adapted from two recipes I found, but for the crust, feel free to use a store bought crust, oreo or graham cracker. I made this on 2 Feb 2018, easy and excellent flavor.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 1 cheesecake

Ingredients
  

For the Crust

  • 24 Oreo cookies
  • 1/4 cup butter, melted

For the Filling

  • 500 grams Cream cheese, two 250 gram (8 oz) blocks, room temp
  • 2 eggs
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract

Instructions
 

For the Crust

  • Add the whole Oreo cookies, filling and all to a blender or food processor and process to make crumbs, or for old school, just place in a zip lock bag but do seal and crush with a rolling pin to a good fine consistency.
  • Place the crumbs in a bowl and pour in the melted butter and mix to coat all the crumbs with the butter.
  • Pour the breadcrumb mixture into your pie dish, firmly press it down firmly on the bottom and sides of the dish, I used a smooth flat bottomed bowl to help with this.

For the Filling

  • Preheat your oven to 180 C (350 C).
  • With the cream cheese at room temperature, add the sugar, eggs, and vanilla. Mix until smooth with an electric mixer. Now I don't own an electric mixer, so I had to improvise just a bit. I used a potato masher to to get the cream cheese broken down and softened up with the eggs, once soft, I used a whisk to make a smooth batter. (People have been making cheesecakes before electric mixers and Kitchenaid appliances.)
  • Pour the batter into the prepared crust and smooth it out evenly.
  • Place on the pie dish on a baking sheet and place in the oven and bake for 30 minutes. I checked it at 30 minutes and it was quite loose (jiggly) in the center so I continued for another 10 minutes. At the 40 minute mark, a solid cheesecake. Remove from the oven and place the dish on a rack to cool completely, then cover and refrigerate until use.
  • First piece removed, the piece fell apart in places as I did not have the cookie crumbs evenly layered.

Notes

The Cream cheese will cost about 240 Baht for 2 250 gram packages. For 8 servings, this is about 89 cents per serving. Good value overall.
Variants: 1. Serve topped with a fruit filling such as blueberry, cherry, strawberry, etc. 2. Melt a bar of chocolate and mix that in before baking.
Adapted from several internet recipes.
* Best Value $1 or Less per Serving,DESSERTS
Basic Chili II
February 3, 2018 Lee
Leave a comment

Basic Chili II

This is a revision to my basic, yet delicious chili, that I have been making for 40+ years. I received a chili mix packet from a good friend in Texas, and I used that spice mix to make a pot of chili yesterday, 2 Feb 2018. The taste is nearly spot on with my basic chili but some of the steps are a bit different so I decided to post a second Basic Chili. I also used red kidney beans I cooked in a pressure cooker to reduce the time. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Main Dish
Cuisine American
Servings 6 people

Ingredients
  

  • 1 kilo minced pork, OR ground beef (2 lbs)
  • 500 grams red Kidney beans, canned, OR make from a shortcut (1 lb)
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 can whole peeled tomatoes, chopped plus juice
  • 1 tablespoon ground cumin, or more to taste
  • 1 tablespoon chili powder, or more to taste
  • 1 teaspoon ground black pepper, or more to taste
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper, optional and to taste
  • 1/2 small can tomato paste, 220 gram can (8 oz)
  • 2 small cans water, plus 1 cup of water

Instructions
 

  • For the beans, you can use canned (drained), make from dry by soaking and simmering, or by soaking and using a pressure cooker. If using dry, use 500 grams dry.
  • In a large pot, add the minced pork or ground beef and chop up with a spatula and brown. Drain off most, not all of the fat, the fat adds flavoring. Pork is just starting to cook at this point.
  • Add the beans, these were right out of the pressure cooker and drained.
  • Add the tomatoes and juice, tomato paste, water, spices and mix. Let chili simmer for about 30 minutes.
  • Serve.

Notes

Pork mince is about 85 Baht/kilo. For 6 servings, this is about 42 cents per serving.
Shortcut: Kidney Beans (Pressure Cooker).
Inspired by a packaged chili mix.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Boiled Cuttlefish
February 1, 2018 Lee
Leave a comment

Boiled Cuttlefish

Rrayada Thayer, Thailand.
This is a Thai dish, and the cuttlefish is just rinsed and cooked whole. I have eaten these and they are very good.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Lunch, Main Dish
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 1 kilo fresh cuttlefish, (2 lb)
  • 5-6 shallots, peeled and smashed
  • salt, as desired

Instructions
 

  • Rinse the cuttlefish. Fill a pot about half full of water, add the shallots and bring to a boil.
  • When the water is boiling, add the cuttlefish. After about 5 minutes the cuttle bones come out (those are the white objects floating at the back of the pot, there is one in each cuttlefish) reduce heat to a simmer and cook for another 5 minutes or until tender. Taste the broth (it is black) and adjust taste with salt as desired.
  • Typically served over rice with some broth.

Notes

The cuttlefish cost me 80 Baht/kilo. For 4 servings, this is about 60 cents per serving.
* Best Value $1 or Less per Serving,5 Ingredients or Less,: THAI,SEAFOOD - ALL,Seafood - Cuttlefish
Old Fashioned Goulash II
January 31, 2018 Lee
Leave a comment

Old Fashioned Goulash II

Sounds great, on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 1 1/2 cups dry macaroni
  • 1 medium red onion, diced
  • 3 cloves garlic, smashed and minced
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas and carrots
  • 6 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Italian seasoning, OR make from a shortcut
  • 2 1/2 teaspoons seasoning salt, OR make from a shortcut
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 can whole peeled tomatoes, chopped plus juice
  • 2 1/2 cups chicken broth, fresh or from powder
  • 2 bay leaves
  • 1 cup Cheddar cheese, shredded, sharp if you have that

Instructions
 

  • Brown the ground beef in good sized pot with the onion and garlic, drain fat.
  • Add the peas, carrots, corn, seasoning salt, pepper, cumin, and give it a quick mix. Then add the Worcestershire sauce, tomato paste, and chopped tomatoes with their juice, another quick mix.
  • Add the broth, bay leaves, and macaroni. Give it a quick mix and set heat to just simmer. Cover pot and simmer until the pasta is cooked and tender, stirring occasionally.
  • Top with the cheese, cover, and remove from heat for 10 minutes.
  • Give it a stir and serve.

Notes

Beef will cost about 125 Baht/500 grams. For 4 servings, this is about 92 cents per serving.
Shortcuts: Italian Seasoning, Seasoning Salt.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,BEEF,PASTA
Cheater Sausage Gravy
January 31, 2018 Lee
Leave a comment

Cheater Sausage Gravy

This is a cheater recipe as I had the sausage on hand (homemade) but needed to use up some potatoes and clear out some vegetables for the sides. Several steps with this, one will be poaching the sausage links. Poaching is a fancy way of saying boiling, nothing more. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 4 links Cumberland sausage, OR make from a shortcut
  • 2 packets chicken gravy mix, OR make from a shortcut
  • 4-5 medium potatoes, skin on or off, your choice
  • fresh veggies, your choice, I used two
  • lemon pepper, to taste
  • olive oil, or bacon fat, as needed

Instructions
 

  • Heat a large non stick pan with a splash of olive oil, or better yet, with a big spoonful of bacon fat.
  • Wash your potatoes and dice them, a quick way to do this is to use a french fry cutter for the first pass then lay the fries on their side and cut with a knife. As you cut up each potato, toss the dice into the hot pan.
  • When all the potatoes are in the pan, season with lemon pepper. Cook the potatoes until nicely browned and tender, turn them every 5-10 minutes. When browned and tender, remove from heat, cover, and set aside.
  • Once the potatoes are started, heat a small sauce pan (big enough to hold the sausage links), add the links and then add water to cover the links by 1-2 inches. Place on medium heat and bring to a simmer. Simmer the links for about 15 minutes to 20 minutes. Take one link out and cut in half to ensure cooked through, a little pink is ok as they will go in the gravy shortly.
  • When the sausage is cooked, remove to a cutting board and slice in to just a bit over 1/4 inch thick. If any sausage burst while cooking, no problem, just chop those up.
  • Using the pan the sausage was in, pour out the water and give it a quick wipe with a paper towel. Prepare the gravy per the packet instructions. I use Lobo brand chicken gravy, excellent taste and inexpensive.
  • When the gravy is hot, add the sausage slices and stir in. Let the gravy simmer a few minutes to heat the sausage through. Remove from heat and cover and set aside.
  • Steam veggies of your choice, I used 1 large carrot and two small heads of cauliflower, chopped. Steam until tender. I use my little rice cooker with steamer basket for this.
  • Add a good serving of potatoes to a plate, ladle on some sausage gravy, add your sides, done. Enjoy.

Notes

Low cost as I used Cumberland sausage I made myself. Store bought, pack of 3 links is only about 90 Baht, still very reasonable.
Shortcuts: Chicken Gravy, Cumberland Sausage.
My creation to use up some items in the fridge and some potatoes, Lee Thayer.
Thailand.
* Best Value $1 or Less per Serving,Pork - Sausage
Roasted Cauliflower
January 25, 2018 Lee
Leave a comment

Roasted Cauliflower

This sounds extremely good, the head is baked whole, not in pieces like other recipes. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Side
Cuisine American
Servings 4 servings as a side

Ingredients
  

  • 1 head cauliflower
  • 1/4 olive oil
  • 3 tablespoons Dijon mustard
  • 1 tablespoon Parmesan cheese, grated
  • 1 tablespoon fresh parsley leaves, chopped
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons breadcrumbs, OR make from a shortcut

Instructions
 

  • Preheat your oven to 200 C (400 F).
  • Trim the leaves and stem so the cauliflower sits upright when placed stem down. Wrap in aluminum foil and bake for 30 minutes. Remove from oven, leaving the oven on, and remove from the foil and allow to cool for 15 minutes.
  • Whisk together the olive oil, mustard, cheese, parsley, pepper, and garlic powder in a bowl. If using unseasoned breadcrumbs, add a pinch of salt as well.
  • Place the cauliflower on a baking sheet lined with parchment paper, rub the mixture all over the surface of the cauliflower then sprinkle with the breadcrumbs.
  • Return to the oven and bake for another 30 minutes or until the breadcrumbs are golden brown.
  • Remove from the oven and slice like a pie to serve.

Notes

Low cost.
Shortcut: Breadcrumbs.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,SIDES