Archive for the ‘* Best Value $1 or Less per Serving’ Category
Creamed Peas
This recipe comes from a good friend and is highly recommended. This is an easy and quick side dish to put together, and it is delicious 🙂
Ingredients
- 3 cups frozen peas, thawed
- 2 ½ tablespoons butter, divided
- 1 ½ tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- â…› teaspoon dried dill
- ¾ cup whipping cream
Instructions
- Place peas in a saucepan, add water to cover the peas by ½ to 1 inch, and place on medium heat. Bring to a boil and simmer for 3 minutes. Drain the peas in a colander.
- Using the same saucepan, add 1 ½ tablespoons of butter. Melt, then stir in flour, salt, pepper, garlic powder, and dill. Stir and cook 1 minute.
- Stir in the cream, heat to a simmer on medium heat.
- Stir in the drained peas, stirring occasionally until heated through.
- Stir in the remaining 1 tablespoon of butter, pour into a serving bowl, serve.
Notes
Low cost per serving.
Variants: 1. Add diced ham. 2. Add diced carrot.
Fish & Chips
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. I made this, just the fish, on 6 Apr 2022, and was beyond all expectations, the batter for this is excellent! I also doubled the recipe and cooked the fish using my deep fryer. My family loved this method for preparing fish, and will be a regular now at the house. Highly recommended.
Equipment
- Electric Mixer
- Frying Thermometer
- Deep Fryer , not required but works well for this
Ingredients
- ¾ cup all purpose flour
- ½ cup flat beer
- vegetable oil, as needed
- 4 medium potatoes, Russet preferred, cut into wedges
- salt, as desired
- 1 egg, separated
- 500 grams cod fillets, or other firm whitefish, (1 lb)
- lemon wedges, optional, as desired
Instructions
- In a small bowl, add the flour, flat beer, and 2 teaspoons of vegetable oil, mix together. Cover and place in the fridge for 1-2 hours.
- While the flour mixture is chilling. Pour 2 inches of oil into a pot or large heavy skillet with high sides, heat to 185° C (365° F) on medium heat. Optionally, use a deep fat fryer.
- Add potato wedges in batches to the oil, fry 4-6 minutes or until golden brown, turning once. Drain on paper towels and sprinkle with salt as desired. Allow the oil to return to 185° C (365° F) between batches.
- Remove the flour mixture from the fridge, stir the egg yolk into the mixture.
- Add the egg white to a medium mixing bowl, beat with an electric mixer at medium high speed until soft peaks form.
- Fold egg white into the flour mixture.
- I used pangasius for this, it is excellent whitefish, low cost and readily available. I cut the fillets in half for easier handling.
- Return the oil to 185° C (365° F). Dip fish fillets into the batter in batches, fry for 4-6 minutes or until batter is golden brown and crispy, turning once. Drain on paper towels. Allow the oil to return to 185° C (365° F) between batches. Optionally, use a deep fryer, just leave the basket in the oil and carefully place 2 fillet halves at a time in the oil, when they turn golden brown they will float to the top, if you place in the basket then lower into the oil, the batter may brown around the basket and will result in some batter coming off when you remove them.
- Serve with potato wedges, and lemon wedges if desired, or any chips you prefer. Enjoy.
Notes
Low cost per serving.
Chicken Vera Cruz
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
Ingredients
- 1 whole chicken, cut up, (about 1½ kilos / 3 lbs)
- 1 jar salsa, (12 oz / 340 g), Shortcut
- 1â…“ cups french fried onions, divided, Shortcut
- ½ cup stuffed green olives, sliced
- ½ cup beer
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped, or 1 tablespoon dried
- ¼ teaspoon black pepper
- hot cooked rice, optional for serving, as desired
Instructions
- Preheat your oven to 180° C (350° F). Place chicken pieces in a 2 quart shallow baking dish.
- Bake for 40 minutes uncovered. Remove from oven and drain off fat.
- In a medium size saucepan, add the salsa, â…” cup of the onions, olives, beer, lemon juice, parsley, and pepper. Place on medium heat, stir to mix together, and bring to a boil and then reduce to a simmer. Stir and cook 5 minutes or until mixture is slightly thickened.
- Pour sauce over the chicken. Place baking dish with chicken, back in the oven and bake for another 15 minutes or until no longer pink near bone.
- Sprinkle chicken with remaining â…” cup onions,
- Bake 5 minutes more or until onions are golden.
- Serve with sides of your choice or over rice as desired. Enjoy.
Notes
Low cost per serving.
Shortcuts: Salsa, French Fried Onions.
Chicken & Beer Dumplings
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1¾ cups all purpose flour, divided
- 1½ teaspoons salt, divided
- 1 whole chicken, cut up, (about 2 kilos / 4 lbs)
- 3 tablespoons cooking oil
- 1 cup onion, diced
- ¾ cup carrot, sliced
- ¾ cup celery, sliced
- 2 cloves garlic, minced
- 1 bay leaf
- ½ teaspoon dried thyme
- 1 quart chicken broth, (4 cups), Shortcut
- 2 teaspoons baking powder
- 2 teaspoons sugar
- ¾ cup beer
- 3 tablespoons fresh parsley, chopped
Instructions
- In a mixing bowl, add ¼ cup flour and ½ teaspoon of salt. Add chicken pieces and toss to coat.
- Heat the oil in a large heavy pot on medium high heat, when hot, add the chicken in batches, cook about 10 minutes, turning the pieces as needed to to brown them on all sides. Remove chicken to a large plate and keep warm.
- To the pot, add the onion, carrot, celery, garlic, bay leaf, and thyme. Cook 4-5 minutes or until the vegetables start to soften, turn them occasionally.
- Add the broth, chicken, and ½ teaspoon of salt, bring to a boil, Reduce heat to medium low, cover and simmer for 30 minutes.
- While the chicken is simmering, to a large mixing bowl add the remaining 1½ cups of flour, baking powder, sugar, and remaining ½ teaspoon of salt. Whisk to mix together.
- To the flour mixture, stir in the parsley and beer until mixture is just moistened. Spoon 10-12 dumplings onto the chicken mixture.
- Cook 9-10 minutes or until a toothpick inserted into the centers comes out clean.
- Remove and discard the bay leaf. Serve the chicken and dumplings, enjoy.
Notes
Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker).
Bratwurst & Grilled Onion Hoagies
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1 tablespoon butter
- 1 large onion, thinly sliced, separated into rings
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 package bratwurst, normally 5 in a pack, Shortcut
- ½ cup beer
- 2 teaspoons olive oil
- 5 hoagie rolls, split, lightly toasted, or sub sandwich rolls
Instructions
- Melt the butter in a large non stick pan on medium high heat. Add onion, cook 3 minutes or until wilted, stirring occasionally.
- Sprinkle with the paprika, salt, and pepper. Reduce heat to medium low and cook another 15-20 minutes or until the onions are golden brown and tender, stirring occasionally.
- While the onions are cooking, add the beer and bratwurst to a large saucepan. Place on medium heat, cover and simmer 10 minutes.
- Drain and discard liquid from saucepan, add the oil, place on medium heat and brown the brats on all sides.
- Serve in rolls topped with onions, and if desired, mustard. Enjoy
Notes
Low cost per serving.
Shortcut: Bratwurst.
Honey Glazed Carrots
This is a simple yet delicious method for very flavorful carrots.
Ingredients
- 500 grams fresh carrots, (1 lb)
- 2 tablespoons butter
- 2 tablespoons honey
- 1 sprig fresh thyme, or 1/8 teaspoon dried
- 1/4 teaspoon salt
- black pepper, as desired to taste
Instructions
- Peel and slice the carrots at an angle, about ½ inch or slightly less. Add to a saucepan.
- Add water to cover the carrots and lightly salt the water. Place on heat and bring to a boil then reduce to a simmer and cook 5-6 minutes or until the carrots tender yet crisp. Pour the carrots into a colander to drain, wipe out the saucepan and place back on the stove on an unused burner.
- If using fresh thyme, remove the leaves from the sprig and set them aside. Feel free to use â…› teaspoon of dried thyme.
- To the saucepan, add the butter, honey, and salt. Place on heat and just bring to a boil, stirring constantly. Simmer for 1 minute and remove from heat.
- Add the carrots and thyme and stir to coat with the glaze. Taste, and season with salt and black pepper as desired.
- Pour into a serving bowl.
- Serve with any main dish, enjoy.
Notes
Low cost per serving.
Beer Oven-fried Chicken
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Equipment
- Oven
Ingredients
- 1â…“ cups pale ale
- 2 tablespoons buttermilk
- 1¼ cups panko breadcrumbs
- ½ cup Parmesan cheese, grated
- 2 chicken breasts, made into 4 cutlets
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Take each chicken breast, slice in half horizontally.
- Place a half of breast in between plastic wrap and slightly flatten with the flat side of a meat tenderizer, to make a uniform thickness across the cutlet. Repeat with the 3 remaining pieces.
- Preheat your oven to 200° C (400° F). Line a baking sheet with foil.
- In a shallow bowl, add the ale and buttermilk and stir together. In another shallow bowl, add the panko and cheese and mix together.
- Sprinkle a cutlet with salt and pepper, dip in ale mixture, then in panko mixture. Place on the prepared baking sheet. Repeat with remaining cutlets.
- Bake for 25-30 minutes or until cutlets are no longer pink in the center.
- Serve with sides of your choice, enjoy.
Notes
Low cost per serving.
Beer & Chipotle Fish Tacos
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Ingredients
- 700 grams white fish fillets, (1½ lbs)
- 1 bottle pale ale, (12 oz / 330 ml)
- ½ cup yellow cornmeal
- 1 teaspoon chipotle chili powder
- ½ teaspoon salt
- 2 tablespoons olive oil
- 8 flour tortillas, 6 inch
- 1½ cups cabbage, shredded
- fresh tomatoes, chopped
- lime wedges
Instructions
- Cut the fish fillets into thin strips. White fish can be pangasius, cod, grouper, etc.
- Place fish strips in a shallow dish, pour beer over fish. Marinate 15-30 minutes then drain and discard beer.
- Heat the oil in a non stick pan on medium heat. In another shallow dish, add the cornmeal, chili powder, and salt, mix together.
- Coat fish strips with the cornmeal mixture, add fish to the pan but do not overcrowd.
- Fry 3-4 minutes per side or until fish flakes easily with a fork and is golden brown.
- Divide fish strips among the tortillas.
- top each tortilla with cabbage and tomatoes. Squeeze some lime juice over each tortilla.
- Serve with a lime wedge on the side. Enjoy.
Notes
Low cost per serving.
Beer-brined Chicken
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Equipment
- Oven
Ingredients
- 4 cups water, (1 quart)
- 3 cups stout, or dark beer
- 2 cups apple juice
- ½ cup sea salt, plus ½ teaspoon, divided
- ½ cup light brown sugar, packed
- 1 teaspoon paprika
- 1 sprig fresh rosemary, plus 1 tablespoon chopped, divided
- 1 bay leaf
- 1 whole chicken, (about 2 kilos / 3½-4 lbs)
- ¼ cup butter, melted, (¼ block / ½ stick)
- ¼ teaspoon black pepper
Instructions
- In a large pot, chicken, add the water, stout, apple juice, ½ cup salt, brown sugar, paprika, rosemary sprig, and bay leaf. Stir to mix together and salt and sugar dissolved.
- Add the chicken to the pot, cover, and place in the fridge for at least 2 hours or as long as 4 hours.
- When you are ready to cook, preheat your oven to 220° C (425° F). Place a rack in a baking pan, and you will need some foil.
- Remove the chicken from the brine, drain, and pat dry. Tie the legs together to keep the best shape. Place chicken in the pan, cover loosely with foil, bake for 45 minutes.
- While the chicken is baking, to a small bowl, add the butter, chopped rosemary, ½ teaspoon salt and black pepper.
- After 45 minutes, remove the foil from the chicken, set the foil aside, and brush the butter mixture over the chicken. Bake uncovered for 15-20 minutes or until cooked through.
- Remove chicken to a cutting board and cover loosely with the foil you set aside. Let stand for 10 minutes, then cut into pieces and place on a serving platter.
- Serve with sides of your choice.
Notes
Low cost per serving.
Sesame Hoisin Beer-can Chicken
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Equipment
- Grill, Charcoal or Gas
Ingredients
- 1 can beer, divided, (12 oz / 330 ml)
- ½ cup hoisin sauce
- 2 tablespoons honey
- 1 tablespoon light soy sauce
- 1 teaspoon chili garlic sauce
- ½ teaspoon sesame oil
- 1 whole chicken, (about 2 kilo / 3 ½-4 lbs)
Instructions
- Prepare your grill for indirect cooking over medium heat.
- In a small bowl, add 2 tablespoons beer, hoisin, honey, soy sauce, chili garlic sauce, and sesame oil. Mix together.
- Gently loosen the skin on the chicken on the legs, thighs, and breast meat. Spoon half of the hoisin mixture evenly in between the meat and skin.
- Pour off beer from the can until it is â…” full. Hold chicken upright with the opening of the cavity downward, insert beer can into the cavity.
- Oil the grill. Place a drip pan on the grill, and place the chicken in an upright position in the drip pan, spread the legs as needed to hold the chicken in an upright position.
- Cover and grill for 30 minutes. Brush chicken with remaining hoisin mixture, cover and grill for another 45-60 minutes or until chicken is cooked through.
- Use tongs to move chicken and can to a cutting board, let chicken rest standing upright for 5 minutes.
- Carefully remove can from chicken and discard. Cut chicken into pieces and place on a serving tray.
- Serve with sides of your choice. Enjoy.
Notes
Low cost per serving.
