Archive for the ‘* Best Value $1 or Less per Serving’ Category
Maple & Beer Glazed Chicken
November 27, 2020 Lee
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Maple & Beer Glazed Chicken

Adapted from a recipe card in "Cooking with Beer".
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.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 2 hours
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 1 bottle wheat beer, divided, (12 oz / 330 ml)
  • ⅔ cup orange juice, divided
  • ¼ cup maple syrup, plus 2 tablespoons, divided
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, grated, divided
  • 6 chicken thighs, skin on, bone in, (about 1 kilo / 2+ lbs)
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 1 ¼ teaspoons salt
  • ¼ teaspoon black pepper

Instructions
 

  • To a large zip lock bag, add ¾ cup beer, ⅓ cup orange juice, 2 tablespoons maple syrup, lemon juice, garlic, and 1 teaspoon ginger. Squish the bag around to mix, then add the chicken. Squeeze out the air, seal, and turn the bag several times to coat the chicken. Place in the fridge for 2 hours to marinate. Turn the bag once in a while.
  • While the chicken is marinating, make the glaze. To a small saucepan, add the remaining 3/4 cup beer, ⅓ cup orange juice, ¼ cup maple syrup, and 1 teaspoon ginger. Place on medium high heat and bring to a boil, then reduce heat to medium. Simmer 4 minutes or until slightly thickened.
  • In a measuring cup, whisk together the cornstarch into 2 teaspoons of cold water to make a slurry. Stir the slurry, salt, and pepper into the glaze, increase heat to high and boil 1 minute or until thickened. Remove from heat and set aside.
  • Prepare your grill for indirect cooking over medium heat. Lightly oil grill.
  • Remove chicken from bag, discard marinade. Place chicken skin side down on indirect part of grill. Grill 10 minutes.
  • Turn thighs over and generously brush with glaze, and grill for 5 minutes. Repeat the turning and brushing 4 more times.
  • Check chicken to ensure it is cooked through, if not, just continue grilling for another 5-8 minutes.
  • Remove chicken to a serving tray.
  • Serve with your choice of sides. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,GRILLED / BBQ / SMOKER
Tater Tot Casserole II
November 27, 2020 Lee
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Tater Tot Casserole II

Joann Thayer, United States
My Mom really likes tater tots and this is her method of preparing this, and it is delicious. Link to the shortcut is listed in the Notes section.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Baking Pan (9x13 inch)
  • Oven

Ingredients
  

  • 750 grams ground beef, (1½ lb)
  • 1 onion, diced
  • 1 can condensed cream of mushroom soup, (26 oz / 737 g Family Size can), Shortcut
  • ½ cup sour cream
  • 1 can peas, drained, (2 cups frozen, thawed)
  • salt and pepper, as desired, to taste
  • 1 bag tater tots, frozen, (32 oz / 2 lb / 907 g)

Instructions
 

  • For the condensed soup, preferred is using 1 Family Size (26 oz) can, as an alternate you can also use 2 regular size cans (10.5 oz each) mixed with ¼ cup milk.
  • In a non stick pan on medium heat, cook the ground beef and onion, breaking up the beef with your spatula as it cooks. Season with salt and pepper as desired. Cook until there is no more pink visible, drain off any fat.
  • Preheat your oven to 190° C (375° F), grease a 9x13 baking pan with butter or cooking spray.
  • Add beef to the prepared baking pan and spread out in an even layer.
  • Sprinkle the peas over the beef in an even layer.
  • Spread the condensed soup over the peas in an even layer. If using 2 cans of regular size soup, empty both into a mixing bowl and mix with ¼ cup of milk in addition to the sour cream, then spread over the peas in an even layer.
  • Lay the tater tots in a single layer on top of the soup.
  • Bake uncovered for 35 minutes or until the tots are starting to brown and the casserole is bubbly.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Variants: 1. Use ground pork in place of ground beef. 2. Use Italian sausage and pork sausage (50/50 mix) in place of beef. (Highly recommended.) 3. Top the soup mixture with shredded or sliced cheese before adding the tater tots. 4. If using the triangle hash browns, increase cooking time to 1 hour due to the hash browns being larger in size.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,BEEF,CASSEROLES,PORK
Johnsonville Brat Hot Tub
November 27, 2020 Lee
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Johnsonville Brat Hot Tub

Adapted from a recipe card in "Cooking with Beer".
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.
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours 20 minutes
Course Main Dish
Cuisine American
Servings 10 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 2 tablespoons butter
  • 1 medium onion, brown or white, sliced
  • 2-3 bottles beer, (12 oz / 330 ml each)
  • 2 packages Johnsonville brats, (5 count / 19 oz / 538 g each package), Shortcut
  • buns, optional

Instructions
 

  • Preheat your grill to medium. Place a 9x11 disposable foil baking pan on the grill, and add the butter.
  • When the butter has melted, stir in the beer and add the onions. Cook to soften the onions, stirring occasionally.
  • While the onions are cooking, grill the brats according to package instructions, or if using homemade, grill for 15-20 minutes, until browned and cooked through, turning them often.
  • As brats finish cooking transfer them into the beer and onions until all are cooked and in the pan. Move pan to the side to medium low heat, and cook for at least 2 hours.
  • Serve brats with onions and sides of your choice or serve on buns topped with onions. Enjoy.

Notes

Low cost per serving if using homemade brats.
Shortcut: Bratwurst.
* Best Value $1 or Less per Serving,5 Ingredients or Less,GRILLED / BBQ / SMOKER,Pork - Sausage
Honey-mustard Pulled Pork Sandwiches
November 27, 2020 Lee
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Honey-mustard Pulled Pork Sandwiches

Adapted from a recipe card in "Cooking with Beer".
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.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • 2 tablespoons yellow mustard
  • 1 kilo pork shoulder roast, bone in, (2 lbs)
  • 2 bottles beer, (12 oz / 330 ml each)
  • ¾ cup ketchup
  • 3 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 8 sandwich rolls
  • bread and butter pickle chips, as needed

Instructions
 

  • Prepare your grill for indirect cooking over medium low heat.
  • In a small bowl, add the chili powder, cumin, and salt, and stir to mix. Spread mustard on all sides of the roast.
  • Sprinkle evenly with chili powder mixture.
  • Place roast on a rack in a disposable foil pan. Reserve ¾ cup of beer and set that aside. Pour remaining beer into the foil pan until it just covers the rack.
  • Place foil pan on grill on indirect heat. Cover and grill 4-6 hours or until the internal temp reaches 71° C (160° F).
  • Remove roast to a cutting board, tent with foil and let rest 15 minutes.
  • While the roast is resting, make the sauce. Add the ¾ cup reserved beer, ketchup, honey, and vinegar to a small saucepan. Bring to a boil on medium high heat then reduce to medium heat. Cook and stir until mixture is thickened.
  • Shred roast with two sturdy forks, discarding bones and fat.
  • Add pork to a medium size mixing bowl, pour in sauce you made, toss to combine.
  • Serve on sandwich rolls with pickle chips. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,GRILLED / BBQ / SMOKER,PORK
Grilled Pork Chops with BBQ Sauce
November 26, 2020 Lee
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Grilled Pork Chops with BBQ Sauce

Adapted from a recipe card in "Cooking with Beer".
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.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 2 hours
Total Time 2 hours 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 1 cup lager
  • ⅓ cup maple syrup
  • 3 tablespoons molasses
  • 1 teaspoon chili powder
  • 4 pork chops, center cut, bone in, 1 inch thick
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup BBQ sauce

Instructions
 

  • In a large zip lock bag, add the lager, maple syrup, molasses, chili powder, and chops, squish the bag around to mix everything, squeeze out as much air as possible and seal bag. Place in the fridge to marinate for 2 hours. Turn bag over occasionally.
  • Prepare your grill for direct cooking over medium high heat.
  • Remove chops from the bag, discard the marinade. Sprinkle chops with salt and pepper.
  • Oil the grill, place chops on the grill directly over heat. Grill 6-7 minutes per side or until 63° C (145° F) internally. Top with BBQ sauce.
  • Serve with sides of your choice. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,GRILLED / BBQ / SMOKER,PORK
Grilled Chicken Breast Sandwiches
November 26, 2020 Lee
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Grilled Chicken Breast Sandwiches

Adapted from a recipe card in "Cooking with Beer".
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.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 2 hours
Total Time 2 hours 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 4 chicken breasts, boneless, skinless, (140-170 g / 5-6 oz)
  • ½ cup lager
  • 3 tablespoons Dijon mustard
  • 1 tablespoon paprika
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 English muffins, toasted
  • grilled onions, optional

Instructions
 

  • In a large zip lock bag, add the chicken, lager, mustard, paprika, oil, garlic, and basil. Squeeze out as much air as possible, seal the bag, and turn the bag several times to coat the chicken. Place in the fridge for 2 hours to marinate. Turn the bag several times while the chicken is marinating.
  • Prepare your grill for direct heat cooking over medium heat.
  • Remove chicken from the bag, discard the marinade. Sprinkle chicken with salt and pepper.
  • Lightly oil the grill. Place chicken on the grill directly over heat. Cover and grill for 4-6 minutes on each side or until no longer pink in the center. Remove from the grill.
  • Serve on toasted English muffins, topping each with grilled onions if desired. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,GRILLED / BBQ / SMOKER
Cajun Chicken Nuggets & Grilled Fruit
November 25, 2020 Lee
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Cajun Chicken Nuggets & Grilled Fruit

Adapted from a recipe card in "Cooking with Beer".
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.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 20 minutes
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

For the Peachy Mustard Glaze

  • ¾ cup peach preserves
  • ¼ cup prepared yellow mustard
  • 2 tablespoons orange juice

For the Chicken Nuggets & Fruit

  • ½ cup beer
  • ¼ cup spicy brown mustard
  • 2 tablespoons cooking oil
  • 500 grams chicken breasts, boneless, skinless, (1 lb)
  • ¾ cup dry bread crumbs, Shortcut
  • 1 tablespoon Cajun seasoning, plus 1 teaspoon
  • 1 fresh pineapple
  • 2 fresh peaches

Instructions
 

For the Peachy Mustard Glaze

  • Microwave the preserves in a small bowl on high for 2 minutes or until melted, stirring once.
  • Stir in the mustard and juice. Set aside for serving.

For the Chicken Nuggets & Fruit

  • Prepare the chicken by cutting the breasts into 1 ½ inch pieces.
  • Add the beer, spicy mustard, and oil in a large mixing bowl.
  • Add the chicken pieces to the mixing bowl, toss to coat evenly. Cover, place in the fridge for 20 minutes to marinate.
  • While the chicken is marinating, prepare the pineapple and peaches. Peel and core the pineapple then slice into ½ inch thick rings. Cut the peaches in half from top to bottom, remove the pits, then slice each half into 1 inch thick wedges.
  • Preheat your oven to 180° C (350° F) and spray a baking sheet with non stick cooking spray. Mix together the bread crumbs and Cajun seasoning in a pie dish.
  • Remove chicken pieces from marinade and discard marinade. Roll chicken pieces in the bread crumbs to coat and place pieces on the prepared sheet.
  • Bake for 20 minutes turning once, or until light golden brown and no longer pink in the center.
  • Remove chicken to a serving tray.
  • Prepare your grill for direct medium heat.
  • Spray the prepared fruit with non stick cooking spray, place fruit on the grill, and cook 5-8 minutes or until just tender.
  • Serve with the chicken nuggets and Peachy Mustard Glaze, enjoy.

Notes

Low cost per serving.
Shortcut: Bread Crumbs.
* Best Value $1 or Less per Serving,Chicken - Nuggets,GRILLED / BBQ / SMOKER
Cajun BBQ Beer-can Chicken
November 25, 2020 Lee
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Cajun BBQ Beer-can Chicken

Adapted from a recipe card in "Cooking with Beer".
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.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Passive Time 1 hour
Total Time 3 hours
Course Main Dish
Cuisine American
Servings 12 servings

Equipment

  • Grill, Charcoal or Gas
  • Marinade Injector

Ingredients
  

  • 4 cans beer, (12 oz / 330 ml)
  • 1 ½ cups BBQ sauce
  • ¾ cup Cajun seasoning, or Southwest seasoning mix
  • 3 whole chickens, (3-4 lbs / 1 ½-2 kilos each)
  • 12 sprigs fresh thyme

For the Cajun BBQ Sauce

  • 1 cup BBQ sauce
  • ½ cup beer
  • ¼ cup butter, (¼ block / ½ stick)
  • 1 tablespoon Cajun seasoning, or Southwest seasoning mix

Instructions
 

  • In a mixing bowl, mix together 1 can of beer, 1½ cups BBQ sauce, and ½ cup of Cajun seasoning.
  • Follow the manufacturers instructions on filling your marinade injector. Inject chickens in several places at least 1 inch deep.
  • Place chickens in zip lock bags, divide any remaining marinade between the bags and pour in. Seal bags and place in the fridge to marinate for 1-3 hours, or even overnight.
  • While the chickens are marinating, prepare the Cajun BBQ Sauce. In a saucepan, add 1 cup BBQ sauce, ½ cup beer, butter, and 1 tablespoon Cajun seasoning. Place on medium low heat and mix together, simmer for 5 minutes. Remove from heat, allow to cool, then cover and place in the fridge until serving. Use the beer from the next step.
  • Open the remaining 3 cans of beer, pour out about ½ cup beer from each can, then use a can opener and punch several holes in the tops of the cans. Spoon about 1 tablespoon Cajun seasoning into each can and insert 4 sprigs of thyme into each can.
  • Prepare your grill for indirect cooking on medium high heat (180° C / 350° F).
  • Remove chicken from bags and discard bags and marinade. Place 1 can into the cavity of a chicken and place the can upright, arrange the legs to hold the chicken upright. Repeat with other chickens.
  • Place chickens upright on the grill over indirect heat. Cover grill and allow the chickens to cook for about 1 ½ hours or until a meat thermometer reads 83° C (180° F) internal temp. Cover chickens with foil if they become too browned during the cooking time.
  • Remove chickens from the grill and allow to rest 10 minutes. Use tongs to carefully remove the cans.
  • While the chickens are resting, reheat the Cajun BBQ Sauce.
  • Cut each chicken into quarters, serve with the hot Cajun BBQ Sauce and sides of your choice, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,GRILLED / BBQ / SMOKER
Brats ‘n’ Beer
November 24, 2020 Lee
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Brats 'n' Beer

Adapted from a recipe card in "Cooking with Beer".
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.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 1 can beer, not dark beer, (12 oz / 330 ml)
  • 4 bratwurst, (about 500 g / 1 lb), Shortcut
  • 1 sweet onion
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 sausage rolls, or hot dog buns

Instructions
 

  • Prepare your grill for direct heat cooking on medium heat.
  • Pour the beer into a medium size saucepan with heatproof handle. Place the saucepan on the grill and pierce each brat with a knife and add to the beer. Simmer brats for 15 minutes, turning them once.
  • While the brats are simmering, thinly slice the onion and separate into rings.
  • Place the onion rings on a sheet of heavy duty foil. Drizzle with the oil and sprinkle with the salt and pepper.
  • Fold the foil over the rings to make a closed packet, place packet on the grill and grill for 10 minutes or until they are tender.
  • Transfer the brats to the grill, remove saucepan and discard the beer. Grill brats for 10 minutes or until browned and cooked through, turning once.
  • Place brats in the rolls and top with the onion rings. Enjoy.

Notes

Store bought brats are fair cost, but if you make them yourself, this is then a low cost per serving dish.
Shortcut: Bratwurst.
* Best Value $1 or Less per Serving,Beef - Sausage,GRILLED / BBQ / SMOKER,Pork - Sausage
Beer-basted Barbecue Pork Chops
November 24, 2020 Lee
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Beer-basted Barbecue Pork Chops

Adapted from a recipe card in "Cooking with Beer".
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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 2 hours
Total Time 2 hours 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 1 cup BBQ sauce, divided
  • 1 cup beer, plus 3 tablespoons, divided
  • 3 tablespoons honey
  • 1 tablespoon chili powder
  • 6 pork chops, center cut bone-in
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions
 

  • In a large bowl, add ½ cup BBQ sauce, 1 cup beer, honey, and chili powder. Mix together.
  • Add the chops and turn to coat. Place in the fridge for 2 hours or up to 4 hours. Turn chops occasionally.
  • Prepare your grill for direct heat cooking on medium high heat. Oil the grates to reduce sticking.
  • While the grill is heating, in a small, mix together the last ½ cup of BBQ sauce and the 3 tablespoons of beer. This sauce will be used during the grilling.
  • Remove the chops from the marinade and sprinkle with the salt and pepper.
  • Place chops on the grill, grill for 4 minutes.
  • Turn the chops over and brush with half of the sauce you made, grill for 3 minutes.
  • Turn chops over and brush with remaining sauce, and grill 4-5 minutes or until an instant read thermometer reads 66° C (150° F).
  • Transfer chops to a serving tray.
  • Serve with your favorite sides, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,GRILLED / BBQ / SMOKER,PORK