Archive for the ‘* Best Value $1 or Less per Serving’ Category
Bacony Egg Noodles with Green Beans
December 29, 2015 Lee
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Bacony Egg Noodles with Green Beans

Simple and easy dish that is inexpensive as well.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 4 slices bacon, cut into 1 inch pieces
  • 1 onion, thinly sliced
  • salt and pepper, to taste
  • 1 can tomatoes, 565 gram can, diced
  • 2 tablespoons parsley, chopped
  • 500 grams yard beans, cut into 2 inch pieces
  • 300 grams egg noodles, OR use Fettucine

Instructions
 

  • Bring a large pot of salted water to a boil. Meanwhile, in a large skillet, cook the bacon over medium heat until golden, about 8 minutes. Push the bacon to the side of the pan and add the onion; season with salt and pepper. Cook until the onion is softened, 6 to 8 minutes. Add the diced tomatoes, season with salt and pepper and simmer, stirring occasionally, until thickened, 15 to 18 minutes. Stir in the parsley.
  • Meanwhile, add the green beans to the boiling water and cook until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the beans to a colander; season with salt and pepper and cover to keep warm.
  • Return the water to a boil, add the noodles and cook until tender, about 9 minutes. Drain, reserving 1 cup of the cooking water. Toss the noodles with the sauce, adding the pasta water if needed to thin the sauce; season. Divide among 4 plates; serve with the green beans.

Notes

4 slices of bacon is minimal, about 20 Baht for a bundle of yard beans, and about 55 Baht for the can of tomatoes. Easily under $1.00 per meal per person.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA
Beer Braised Chicken Thighs I
December 28, 2015 Lee
1 Comment

Beer Braised Chicken Thighs I

Potential here! This is a must try! Serve over egg noodles.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Dish
Cuisine Mixed
Servings 4 servings

Ingredients
  

  • 8 chicken thighs, bone in, skin on
  • salt and pepper, to taste
  • 1/4 teaspoon ground allspice
  • 4 tablespoons butter
  • 1 red onion, 1/2 finley chopped, 1/2 thinly sliced
  • 1 cup beer
  • 2 tablespoons fresh parsley, chopped
  • 2 carrots, cut into 2 inch matchsticks
  • 250 grams yard beans, cut into 2 inch pieces
  • 2 tablespoons all purpose flour

Instructions
 

  • In a small bowl, combine the flour, 1 tsp. salt, 1/2 tsp. pepper and the allspice. Coat the chicken with the flour mixture. In a large, heavy skillet, heat 1 tablespoon of butter over medium-high heat. Add the chicken skin side down and cook until browned, about 5 minutes. Flip and cook until browned on the other side, 3 to 5 minutes; transfer to a plate. Discard all but 1 tablespoon of fat from the skillet. Add the chopped onion to the skillet and cook until softened, 3 minutes. Stir in the beer, scraping up any browned bits.
  • Return the chicken to the skillet, lower the heat, cover and simmer until cooked through, about 20 minutes. Transfer to a platter; tent with foil. Boil the liquid in the skillet for 2 minutes to reduce slightly. Whisk in 2 tablespoons of butter and the parsley.
  • Meanwhile, in another large skillet, heat the remaining 1 tablespoon of butter over medium heat. Add the sliced onion and cook until softened, about 3 minutes. Stir in the carrots, cover and cook for 5 minutes. Add the green beans and 3 tbsp. water, cover and cook until crisp and tender, about 5 minutes; season with salt and pepper. Divide the vegetables among 4 plates and top with the chicken and sauce.

Notes

Chicken thighs will cost about 65 Baht/kilo, 8 thighs would be about 1 to 1 1/2 kilo, but if you buy quarters (you need to buy 8 quarters) the thighs are larger, price is about the same, but you get 8 legs to use in another recipe. I will estimate this at 130 Baht for just purchased thighs (be on the safe side), so the meal is about 95 cents per serving.
Serve over egg noodles would be a great idea.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
No-Peeking Peking Chicken
December 28, 2015 Lee
1 Comment

No-Peeking Peking Chicken

Even though I have lived in Asia for 23 years now, as of 2015, I have never had Peking Duck so I will no be able to judge this one except on the yummy factor when I make it. Bone-in chicken thighs turn meltingly tender when slow cooked in this sauce, which is reminiscent of Peking duck. You can serve the chicken and sauce over rice. This sounds really good and I will be giving this one a try for sure!
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Dish
Cuisine Mixed
Servings 4 people

Ingredients
  

  • 8 chicken thighs, bone in, skin and extra fat removed
  • 6 scallions, chopped, OR use Spring Onions
  • 4 cloves garlic, smashed and chopped
  • 1/4 cup soy sauce
  • 3 tablespoons honey
  • 1 tablespoon fresh ginger, grated
  • 1/4 teaspoon sesame oil
  • salt and pepper, to taste
  • 2 scallions, chopped, save for garnish when serving

Instructions
 

  • Season the chicken with salt and pepper and place in a lightly greased 6 to 7 quart slow cooker.
  • In a small bowl, combine the scallions, garlic, soy sauce, honey, ginger, and sesame oil. Pour the mixture over the chicken, cover and cook on low heat until the chicken is tender and an instant-read thermometer inserted into a thigh away from the bone reads 82 C / 180 F, about 4 hours. Do not lift the lid for the first 3 hours, then you can remove the lid and check the internal temp. Serve with the liquid from the pot, sprinkled with 1/4 cup scallions. Serve over rice.

Notes

Chicken thighs will cost about 65 Baht/kilo, 8 thighs would be about 1 to 1 1/2 kilo, but if you buy quarters (you need to buy 8 quarters) the thighs are larger, price is about the same, but you get 8 legs to use in another recipe. I will estimate this at 130 Baht for just purchased thighs (be on the safe side), so the meal is about 95 cents per person. Serve a vegetable on the side to stretch this even further.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Chicken, Broccoli, & Pasta Skillet
December 27, 2015 Lee
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Chicken, Broccoli, & Pasta Skillet

This has good potential to be a top shelf keeper for me but I will try it out, it has all the right ingredients, chicken, broccoli, pasta, and cheese. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 2 chicken breasts, boneless, skinless, cut into 1 inch cubes
  • 300 grams fresh broccoli, cut into pieces, including the stem, cooked
  • 500 grams pasta, any shape, cooked
  • 1/2 cup Cheddar cheese, shredded
  • 1 can condensed cream of chicken soup, OR make from a shortcut
  • salt and pepper, to taste

Instructions
 

  • In a large skillet, with a splash of olive oil, place the chicken pieces and cook on medium heat for about 4-5 minutes on each side until done.
  • Add the pasta and broccoli when the chicken is done, stir in the soup, and season with salt and pepper to taste.
  • Add the cheese to the top an allow to melt, OR if using a cast iron pan (preferred) place the pan in the oven/broiler and melt the cheese on top.

Notes

Chicken at 88 Baht/kilo for breast, and with the cheese and pasta, this is easily under $1 per person per meal.
Shortcut: Condensed Cream of Chicken Soup.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Rosemary Ranch Chicken Kabobs
December 26, 2015 Lee
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Rosemary Ranch Chicken Kabobs

This sounds like one for the next time we have a cook out. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 50 minutes
Cook Time 8 minutes
Total Time 58 minutes
Course Main Dish
Cuisine American
Servings 6

Ingredients
  

  • 5 chicken breasts, boneless and skinless, cut into 1 inch cubes
  • 1/2 cup Ranch dressing, OR you can make from a shortcut listed on this site
  • 1 tablespoon fresh rosemary, chopped
  • 3 tablespoons Worcherstershire sauce
  • 1/2 cup olive oil
  • 2 teaspoons salt, OR to taste
  • 1 teaspoon lemon juice
  • 1 teaspoon white vinegar
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon sugar, OR use honey, to taste, optional

Instructions
 

  • In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
  • Soak skewers, if using wood ones, in water for 30 minutes before use.
  • Preheat your grill for medium-high heat. Thread chicken onto skewers and discard marinade.
  • Lightly oil the grill, grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Notes

Chicken breasts run about 88 Baht/kilo, 5 would be just over, for the sake of argument, I'll say 100 Baht for chicken. For 6 people this would be about 50 cents a meal, add a salad and you have a meal.
For variation, the marinade sounds good, add thighs and legs and grill those, would be excellent.
Shortcut: Ranch Dressing.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,GRILLED / BBQ / SMOKER
Chicken Nuggets with Honey Mustard Sauce
December 26, 2015 Lee
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Chicken Nuggets with Honey Mustard Sauce

These are homemade from breasts, prepped, and cooked by you.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 2 chicken breasts, boneless and skinless, cut into 1 1/2 inch pieces
  • 1/2 cup all purpose flour
  • 1 teaspoon garlic powder
  • salt and pepper, to taste
  • 1 cup breadcrumbs
  • 1 egg
  • 1 cup oil for cooking, your choice of what you would like to use

Honey Mustasd Sauce

  • 1/4 cup mayo
  • 1/4 cup plain yogurt
  • 1 tablespoon honey
  • 1 tablespoon prepared yellow mustard
  • 1 tablespoon Dijon mustard, OR spicy mustard

Instructions
 

  • Place the flour on a large plate, season with garlic powder and salt and pepper to your taste.
  • Whisk the egg and 1 tablespoon of water in a bowl.
  • Place the breadcrumbs on a large plate, season with salt and pepper to your liking. (You are making an assembly line but with out all the processed garbage that big business do.)
  • Heat some oil in a large frying pan on medium high heat.
  • Now, coat some chicken pieces in the flour, then dip each piece one at a time in the egg to coat them, then into the breadcrumbs, gently pressing the crumbs onto the chicken pieces to coat them, then into the frying pan, work in batches, no need to over crowd the pan. Brown on each side, about 4 minutes each side, remove cooked nuggets to a planed lined with several paper towels. Serve while hot. Now wasn't that easy?
  • Serve with a vegetable and a salad for a nice meal.

Sauce

  • Combine all sauce ingredients in a medium bowl; mix well.

Notes

Chicken breasts run 88 Baht/kilo, 2 breasts for 4 people, even with a salad and vegetables, easily under $1 per person per meal.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Chicken - Nuggets
Cream of Mushroom Chicken
December 25, 2015 Lee
2 Comments

Cream of Mushroom Chicken

This sounds really good, will need to add more mushrooms however. This is a simple skillet dinner that is easy to prepare. 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 American
Servings 6 people

Ingredients
  

  • 2 tablespoons butter
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 1 cup water, or as needed
  • 1 onion, chopped
  • 1 kilo chicken breasts, boneless and skinless, cubed
  • 1 can evaporated milk
  • 1 package fresh mushrooms, think Tesco variety pack, chopped
  • salt and pepper, to taste

Instructions
 

  • In a large saucepan, melt the butter and add the onion and cook until soft, then add the soup, water and milk. Stir together over medium heat, and salt and pepper to taste and bring all to a boil.
  • When mixture starts boiling, add the cubed chicken and simmer until chicken is cooked through. Add the sliced mushrooms and boil over medium heat for about 5 minutes, stirring often. Serve over egg noodles, rice, or potatoes.

Notes

One kilo of chicken breasts will run about 88 Baht/kilo. For 6 servings, per person, cost is about 45 cents.
Shortcut: Condensed Cream of Mushroom Soup.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,MUSHROOMS
Lemon Chicken Rice Bake
December 20, 2015 Lee
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Lemon Chicken Rice Bake

It’s quick, it’s easy, and most of the ingredients you may have on hand.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 4-8 chicken pieces, think legs and thighs
  • 2 tablespoons olive oil
  • 1 lemon, juice and rind
  • 1 tablespoon dried parsley
  • 1 1/4 cups rice
  • 2 carrots, chopped
  • 4 1/4 cups chicken stock
  • 200 grams yard beans, chopped into 1 inch pieces
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 200 C.
  • Place the chicken pieces in a seal-able plastic bag along with the olive oil, lemon juice and half the parsley, squish the chicken around to coat with the oil and lemon juice.
  • Pour the rice into an ovenproof baking dish. Place the chicken pieces and carrots on top, then pour in the stock. Sprinkle with the lemon rind and remaining parsley, and season to taste with salt and freshly ground black pepper. Cover with a lid or foil and place in the oven for 25 minutes.
  • Remove from the oven, add the beans, then cover again and roast for another 15 minutes, or until cooked through. Remove the lid or foil 10 minutes before the end of the cooking time.

Notes

Chicken quarters run about 58 Baht/kilo, 4 quarters is 8 pieces, I will guess about 70 Baht. This comes out to about 52 cents per person per meal.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Spanish Chorizo
December 3, 2015 Lee
1 Comment

Spanish Chorizo

Spanish Chorizo is a firm, drier sausage than Mexican Chorizo. A plate of Chorizo with a couple of sunny side up eggs on top, real hash browns on the side, makes me hungry! I made this on (cooked rather) the Chorizo on 19 Nov 2016, and it is excellent! Even got two thumbs up from my wife! I prepared the Chorizo on 17 Nov. Keep in mind this is not true Spanish Chorizo but a pretty good knock off in my opinion. The chorizo offered in some stores is Thailand will be of the Spanish type.
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Prep Time 1 day
Total Time 1 day
Course Breakfast
Cuisine Tex-Mex
Servings 4 people

Ingredients
  

  • 500 grams minced pork, (1 lb)
  • 1 teaspoon salt
  • 2 tablespoons chili powder, (4 tablespoons US chili powder, 2 tablespoons Thai chili powder)
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • 2 cloves garlic, pressed or finely minced
  • 2 tablespoons white vinegar

Instructions
 

  • Mix all ingredients together in a large bowl, cover and place in the fridge overnight. This photo is after it had been in the fridge for 1 half days, the smell is wonderful.
  • Form into patties or just crumble and fry.
  • When the Chorizo is cooked, drop in a few eggs.
  • Served.

Notes

Minced pork is about 110 Baht per kilo, 500 grams would be 55 Baht. Can easily make 4 servings from this for a cost of 40 cents per serving.
Used in Recipe Listed on this Site:
Chorizo Burgers with Cucumber Slaw,
Gouda Chorizo Jalapeno Poppers.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Pork - Sausage
Creamy Chicken with Spring Vegetables
December 2, 2015 Lee
3 Comments

Creamy Chicken with Spring Vegetables

"This is another one of those go-to recipes. Something that I always used to make and have either as a side dish at dinner parties, or as a main course served over rice or boiled potato with a green salad on the side. Easily modified to your liking." -Denise. I made this on 5 Mar 2017, and wow is it good! Big hit with the Thai family as well, Thais like chicken, and they like vegetables, but in a creamy sauce, that was new to them, and they loved it! This is now on my Go-To list. This is a make with what you want recipe. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine South African
Servings 3 servings

Ingredients
  

  • 500 grams chicken, breasts or thighs, skinless, boneless, cubed
  • 1 tablespoon olive oil
  • 5 spring onions, chopped
  • 1 red bell pepper, diced, or any vegetables you like
  • 100 grams fresh mushrooms
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 1 cup milk
  • 1 teaspoon chives, chopped, or use the green ends of a spring onion

Instructions
 

  • Brown chicken in a splash of olive oil in a frying pan and drain off excess fat.
  • Blanch for about 2 minutes and vegetables like cauliflower, broccoli, asparagus, etc, before adding to the chicken.
  • Add spring onions, red pepper, and mushrooms and cook for 5 minutes. I just used Straw mushrooms when I prepared this. When the vegetables are blanched, drain those and add to the chicken.
  • Mix soup with 1 cup of milk and pour over browned chicken and vegetables, bring to a boil then reduce heat to a simmer, stirring quite often.
  • Simmer for about 10 minutes to thicken the sauce a bit, add chives and serve over rice or boiled potato.
  • My serving with some nice brown rice.

Notes

Chicken breasts will cost about 32 Baht/500 grams. For 3 servings this is about 32 cents per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY