Archive for the ‘* Best Value $1 or Less per Serving’ Category
Shrimp Scampi Pasta
May 7, 2017 Lee
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Shrimp Scampi Pasta

Sounds very good.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams dry spaghetti, or linguini
  • 4 tablespoons butter, this is 1/4 standard block
  • 4 tablespoons olive oil, plus more for drizzling
  • 2 shallots, finely diced
  • 3-4 cloves garlic, smashed and minced
  • pinch red pepper flakes, optional
  • 500 grams shrimp, peeled, deveined, tails removed
  • 1/2 cup dry white wine
  • juice from 1 lemon
  • 1/4 cup fresh parsley, finely chopped
  • salt and pepper, to taste

Instructions
 

  • Cook the pasta in a pot of boiling lightly salted water and cook for 6-8 minutes or until the pasta is just tender. Drain pasta and set aside.
  • In a large non stick pan, melt 2 tablespoons butter in 2 tablespoons olive oil over medium high heat. Cook the shallots, garlic, and red pepper flakes, if using, until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan, set aside and keep warm.
  • Add the wine and lemon juice to the same pan and bring to a boil. Add 2 tablespoons butter and 2 tablespoons olive oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper to taste. Drizzle over a bit more olive oil and serve immediately.

Notes

If using Small White Vanamike shrimp from Tesco, these would cost about 100 Baht/500 grams. You may get them for less from a local farmer. For 4 servings, this is about 75 cents per serving.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
* Best Value $1 or Less per Serving,PASTA,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Old Fashioned Scalloped Potatoes
May 7, 2017 Lee
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Old Fashioned Scalloped Potatoes

Sounds simple and really good. Serve as a side or add some cubed ham and serve with a salad for a main dish. On my to cook list.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Dish, Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 4 cups potatoes, thinly sliced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • 1 1/2 cups evaporated milk
  • 1/2 teaspoon salt
  • dash cayenne pepper
  • paprika, as needed, for garnish

Instructions
 

  • Preheat your oven to 180 C. Grease a casserole dish with butter.
  • In a small saucepan, melt the butter and then whisk in the flour. Let it cook for a minute and then add the milk; season with salt and cayenne pepper. While whisking, bring the mixture to a slow boil.
  • Place half of the sliced potatoes in the prepared casserole dish. Cover with half of the sauce. Repeat and sprinkle the top with paprika.
  • Bake for 1 hour. Serve as a side dish or add some cubed ham and serve with a salad for a main dish.

Notes

Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,POTATOES,SIDES
Spinach Artichoke Stuffed Chicken
May 7, 2017 Lee
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Spinach Artichoke Stuffed Chicken

No artichoke in your area? Go with more spinach or as a good friend suggested, cooked chopped broccoli or even asparagus tips. There is two ways to prepare this. This sounds like a great recipe for sure and is on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

For the Chicken

  • 4 chicken breasts, boneless, skinless
  • 2 tablespoons Italian seasoning, OR make from a shortcut
  • 1 teaspoon paprika
  • salt and pepper, to taste

For the Filling

  • 120 grams frozen spinach, thawed
  • 250 grams Cream cheese, room temperature
  • 170 grams artichoke hearts, canned or bottled in brine, drained, finely chopped
  • 1/2 cup Mozzarella Cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 1 tablespoon garlic, minced
  • salt, to taste

For the Cream Sauce (Optional)

  • remaining filling
  • 1 cup milk

Instructions
 

For the Chicken

  • Place each chicken breast on a flat surface. Season both sides of each breast with the Italian seasoning and paprika. With your hand supporting each piece, cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.

For the Filling

  • Squeeze any and all water out of the spinach. Discard the water released. In a medium bowl, combine the spinach, cream cheese, artichokes, Mozzarella, Parmesan, and garlic then mix well, using your hands if needed. Season to taste with salt.
  • NOTE: In not using the artichoke, you can replace this with an additional 120 grams of spinach, or cooked and chopped broccoli, or even cooked and chopped asparagus.
  • Fill chicken pockets with 1-2 tablespoons of the filling, spreading evenly with the back of the spoon or use your fingers to press it down. Reserve the leftover dip for the optional cream sauce, you should have exactly half left over.
  • NOTE: If not making the optional cream sauce, you can use the left over filling as a dip, or just cut the filling ingredients in half so there is no filling left over.
  • Seal with two or three toothpicks near the opening to keep the filling inside while cooking.
  • Heat 1 tablespoon of oil in a non stick pan over medium high heat. Add the chicken and cook until golden brown, carefully turn the chicken over and cook the other side until golden, covering pan with a lid, until cooked through, about 6 to 7 minutes per side. Transfer chicken to a warm plate to make the optional cream sauce. Or serve right away with pasta or rice if not making the optional sauce.

For the Cream Sauce (Optional)

  • Pour the milk into the same pan and bring to a simmer. Add in the remaining filling, you should have about half remaining, and stir until sauce is combined and thickened. Add the chicken back into the pan and serve over pasta or rice.

Notes

The 4 chicken breasts would be about 1 kilo or about 75 Baht. The cheese are minimal as well as the spinach. I cannot price the artichoke as I never really looked for that before. For 4 servings, this is about 55 cents per serving. When I can price what artichoke costs I will revise the cost per serving.
Shortcut: Italian Seasoning.
Provided courtesy of good friend, Ken Ritter.
Japan.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Green Mango Salad
April 28, 2017 Lee
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Green Mango Salad

This recipe was sent to me by a good friend living in Thailand. She bought 4 kilos of green mangoes and came up with this from items she had on hand at her house. This can be a main dish or a starter. For a main dish this would be two servings, for a starter this would make 4 servings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Course Main Dish, Side
Cuisine Thai
Servings 2 servings

Ingredients
  

  • 1 large green mango
  • 1 large carrot
  • 1 medium radish
  • 2 medium tomatoes
  • Bird's Eye Chilis, fresh, red, to your liking
  • 2 small shallots
  • fresh cilantro, chopped
  • 1 cup cashews, or peanuts, roasted, chopped
  • salt, as needed

For the Sauce

  • 2-3 teaspoons fish sauce
  • 2 tablespoons palm sugar, or 1 1/2 tablespoons brown sugar
  • juice from 2 limes
  • 1 tablespoon soy sauce
  • fresh ginger, grated
  • 2 cloves garlic, smashed and minced
  • 1 tablespoon oil, like sunflower seed oil
  • 1 teaspoon roasted seasame oil, optional

Instructions
 

  • Cut up radish julienne style, long narrow strips, place in a sieve with a a good amount of salt and let it drain.
  • Cut up mango and carrot julienne style as well and put these in a large bowl. Cut the tomatoes into fine strips and chop the shallots, place these in the bowl with the mango and carrot.
  • Now to make the sauce. Add all the sauce ingredients to a bowl (or even a mortar) except the oil. Stir until the sugar is dissolved. Then taste. it should not be too salty or sour or sweet but in harmony. Adjust the lime juice, soy sauce or sugar as needed. Add the grated ginger and garlic and stir or pound lightly (careful not to splash).
  • Now the radish should be ready, it should not taste salty but mild, place that into the bowl with the mango and carrot and mix together, then add the sauce and mix that in.
  • Arrange the salad on plates, 2 main dishes or 4 starters. Top with the cashews or peanuts and cilantro on top of that.
  • Hard boiled eggs, quartered lengthwise is good on the side for a main dish, and grilled prawn would be perfect.

Notes

Low cost.
Author, and provided courtesy of good friend, Daniela Dalaa Payerl.
Thailand.
* Best Value $1 or Less per Serving,: THAI
Ginkgo Barley
April 27, 2017 Lee
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Ginkgo Barley

This is a Chinese dessert and comes highly recommended. Some of the ingredients I will have to research as far as availability here, but it does sound good.
Print Recipe
Cook Time 45 minutes
Total Time 45 minutes
Course Dessert
Cuisine Chinese
Servings 6 servings

Ingredients
  

  • 3 sheets soft beancurd skin, see Step 1
  • 100 grams gingko nuts, see Step 2
  • 100 grams barley
  • 8 1/2 cups water
  • 4 pandan leaves, tied into a knot
  • 80 grams rock sugar, asjust to preference
  • 2 egg whites
  • hard boiled quail eggs, optional, amount is up to you

Instructions
 

  • Note from my friend, "There are 3 types of beancurd sheets. Got to be careful when getting the right kind, the one for dessert soup [is the one you need]. Otherwise it'll turn out very different and disappointing."
  • Note from my friend, "For the ginkgo nuts, remember to remove the center core which is bitter."
  • Soak the 3 sheets soft beancurd skin in water until soft.
  • Wash and drain 100g barley then add to a pot with 8 1/2 cups boiling water. Add the 4 pandan leaves (tied into a knot) and the rock sugar (adjust to preference).
  • Boil for 25-30 minutes until barley becomes soft, and remove pandan leaves.
  • Tear soaked beancurd skin into small pieces and add to pot.
  • Add 100g gingko nuts (shelled and seeds removed) and stir in 2 egg whites, and the quail eggs if using.
  • Simmer for 15 minutes, stirring. Serve hot or chilled to preference.

Notes

This probably low cost, I have to source some of the ingredients first to verify costs.
Shortcut: Hard Boiled Quail Eggs.
Recipe courtesy of good friend, Grace Adamson, Gourmet Kwi-zeen.
United States.
* Best Value $1 or Less per Serving,: CHINESE,DESSERTS
Creamy Tuscan Garlic Chicken
April 26, 2017 Lee
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Creamy Tuscan Garlic Chicken

This recipes sounds great, will try for sure. 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 Main Dish
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless, skinless
  • 2 tablespoons olive oil
  • 1 cup heavy cream
  • 1/2 cup chicken broth, fresh or from powder
  • 2 teaspoons garlic powder
  • 1 teaspoon Italian seasoning, OR make from a shortcut
  • 1/2 cup Parmesan cheese, grated
  • 1 cup spinach, chopped
  • 1/2 cup sun dried tomatoes

Instructions
 

  • In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Drain oil and wipe out pan with a paper towel.
  • Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium high heat until it starts to thicken. Then add the spinach and tomatoes and let it simmer until the spinach just starts to wilt then add the chicken back to the pan, turning each one after adding to coat the chicken in the sauce.
  • Heat for a few minutes on a low simmer to heat the chicken through. Serve over pasta.

Notes

Four chicken breast might be 60 Baht, for 4 servings this is about 44 cents per serving.
Variant: double the amount of sauce for a saucier pasta.
Shortcut: Italian Seasoning.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Perfect Hard Boiled Quail Eggs
April 25, 2017 Lee
1 Comment

Perfect Hard Boiled Quail Eggs

Adapted from an internet recipe.
Quail eggs are a lot smaller than chicken eggs and there is a slightly different method to cook them. Tesco sells quail eggs in cartons of 25 eggs, and can be pricey (Tesco 52 Baht/25 eggs, vice a local vendor for when I bought them, 20 Baht/23 eggs). Buy from the local markets and the egg vendors, and will be sold for x number of eggs per money amount. The common size order you would receive at a market for cooked eggs, either hard boiled or fried is 10, so for this, let's just go with a 'carton' or rather 20 Baht worth, which right now is 23 eggs. I did verify this recipe today, the steps and time are 100% correct. For perfect hard boiled chicken or duck eggs, those links are listed in the Recipe Notes section below.
5 from 1 vote
Print Recipe Pin Recipe
Cook Time 4 minutes
Total Time 4 minutes
Course Appetizer, Lunch, Main Dish
Cuisine Asian
Servings 25 quail eggs

Ingredients
  

  • 25 qual eggs, local vendor, room temperature

Instructions
 

  • Heat a medium size pot of water to boiling. While that is heating, get a smaller pot out and fill with water and place under the tap so when you run more water in, the overflow will simply go into the sink.
  • Lower eggs into the water with a large spoon, 3-4 eggs at a time but do not over crowd the pot. At 4 minutes for a hard boiled egg, at 2 1/2 minutes for a soft boiled egg, remove the eggs with a large slotted spoon.
  • Place eggs the smaller pot and turn on the tap to keep water going into the smaller pot. Cool the eggs like this running the water on them for about 5 minutes or so.
  • Peel and enjoy. Yes, the inside of quail shells is a light blue.
  • Uses can be; enjoy as is as snack; cut in half and added to a green or pasta salad; mini deviled eggs; mini Scotch eggs; added to pasta, etc. Photo shows a chicken egg for size comparison, and a hard boiled egg that is perfect.

Notes

Low cost, quail eggs on average are 20 Baht for 23 eggs from a local vendor, and can be as high as 52 Baht for 25 eggs from Tesco (another reason to buy from local markets).
Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs.
Used in Recipes Listed on this Site:
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,Eggs - Quail
Blackened Chicken II
April 25, 2017 Lee
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Blackened Chicken II

The spices in this sound very good, on my to cook list for sure. You will sear the chicken in a skillet first, then bake in an oven.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground white pepper
  • 2 chicken breasts, boneless, skinless
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • olive oil, as needed

Instructions
 

  • Preheat your oven to 180 C. Lightly grease a baking sheet.
  • Mix together everything except the chicken and olive oil in a small bowl.
  • Heat a heavy bottomed skillet on medium heat, cast iron would be preferred for this, do not add any butter or oil.
  • While the pan is heating, lightly coat each chicken breast with olive oil and coat both sides of each one with the spice mixture.
  • Place the chicken in the hot pan and cook for 1 minute, then flip over and cook for 1 more minute, remove pan from heat and remove chicken from the pan and place on the baking sheet.
  • Bake for 10 to 20 minutes or until the juices run clear.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Chicken Salad II
April 25, 2017 Lee
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Chicken Salad II

Sounds like a great version of Chicken Salad, on my to make list soon!
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Lunch, Main Dish, Side
Cuisine American
Servings 0

Ingredients
  

  • 4 cups chicken, boiled, chopped
  • 1 cup celery, minced
  • mayo, as needed
  • 1/4 cup dill pickle, chopped
  • 1 teaspoon brown mustard, or yellow mustard
  • 1 hard boiled egg, chopped
  • 1/2 cup onion, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon sugar, optional

Instructions
 

  • Place chicken in a large bowl, add the celery, onion, pickles, and egg and mix together, then add mayo, start with a couple of tablespoons and mix until everything is coated but not dripping with mayo.
  • Add salt and pepper to taste, sugar (if using), then mix in the mustard. Cover and refrigerate for several hours before serving. Serve as is, top of some lettuce, between toasted bread, etc.

Notes

I will come up with pricing for this when I figure out what 4 cups of chicken consists of. But I will assume it is low cost for now.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,Sides - Salads
Baked Lemon Chicken
April 25, 2017 Lee
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Baked Lemon Chicken

Sounds really good. straight forward ingredients as well. On my to cook list.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1-1 1/2 kilos chicken, legs, thighs, breasts, up to you
  • salt and black pepper, to taste
  • all purpose flour, as needed for dredging
  • olive oil, as needed
  • 1 large onion, thinly sliced
  • lemon zest, from 1/2 lemon
  • 2 cloves garlic, smashed and minced
  • 1/2 teaspoon dried rosemary
  • 1 tablespoon honey
  • 1/4 cup fresh lemon juice
  • 1 cup chicken broth, fresh or from powder

Instructions
 

  • Preheat your oven to 200 C. Season the chicken with salt and pepper. Dredge in flour and pat off the excess. Heat a large skillet over medium heat and add a splash of olive oil. Add the chicken skin-side down first and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside.
  • Discard the oil from the pan and wipe out the pan with a paper towel. Add 1 tablespoon oil to the pan and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer.
  • Use a slotted spoon to transfer the onions to a 9x13 baking dish, and spread them out. Arrange the chicken, skin-side up in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste.
  • Bake for about 45 minutes or until the chicken is cooked through, basting every 15 minutes. Serve with pasta or mashed potatoes.

Notes

The chicken will cost about 110 Baht for 1 1/2 kilos of chicken. For 4 servings, this is about 81 cents per serving.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY