Living On Food Banks - Thrifty Recipes Blog

Ranch Marinade Chicken Breasts

8/25/2019

Here's a tasty little duo, ranch dressing and chicken breasts. There is something when that hearty marinade reaches down to the last fiber in the chicken breast that will make your taste buds sing.

Grab a few of those prefrozen chicken breasts and put them in a Ziploc bag with the following ingredients.

2 cups sour cream
1 envelope ranch salad dressing mix
4 teaspoons lemon juice
4 teaspoons Worcestershire sauce
2 teaspoons celery salt
2 teaspoons paprika
1 teaspoon garlic salt
1 teaspoon pepper
6 boneless skinless chicken breast halves (6 ounces each)
1/4 cup butter, melted

Combine the first eight ingredients in a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade. Place chicken in a greased 15x10x1-in. baking pan. Drizzle with butter. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear.

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Orange Spiced Chicken Marinade

8/25/2019

If you're sitting there this Sunday wondering, "What the heck am I going to make for dinner? I forgot to take something out." We'll this might be right up your alley.

Take a few of those frozen chicken breasts you've prepared before hand, and toss them in a bag with the following marinade.

1/2 cup thawed orange juice concentrate
1/4 cup honey
1/4 cup soy sauce
1 teaspoon Chinese five-spice powder
1/2 teaspoon garlic powder
4 boneless skinless chicken breast halves

In a small bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade.

Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the grill for 5-7 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade.

TireBuyer.com

Camping Recipes: Dutch Oven Pizza

8/24/2019

I am including all you off the grid campers who use the mighty cast iron series when you're out there in no man's land. These recipes are hearty, easy to put together and a fulfilling treat when you sit down to dinner after a long day in the outdoors.

1 Pizza Crust
1 Can Tomato Sauce
1 Cup Cheddar Cheese
1 Cup Mozzarella Cheese
20 Slices of Pepperoni or Veggies

The dutch oven is a great and effective place to cook a pizza. Take out your pizza crust and place it in the bottom of your Dutch Oven. If you want to bring Pizza Dough, just let the Dough cook up for about 5 minutes before adding the rest of the ingredients to give yourself a nice base on which to build.

Next, layer out your tomato sauce. Try not to use too much, a little bit goes a long way. You can substitute the tomato sauce for things like buffalo sauce, barbecue sauce, or store bought pizza sauce.

Now Add the cheddar cheese. Spread it out so you have even coverage. I prefer to have my pepperonis not too crispy so I like to add them next. Make sure they are flat and that you have even coverage. Now add the Mozzarella.

Put your dutch oven onto the coals. Now place the lid on the oven and put five or six coals on top of the lid. This will cook the pizza from both sides so it should only take about 10 minutes.

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Camping Recipes: Bubble and Squeak

8/24/2019

There will come a day on your camping adventure where you are just up to the gills with BBQ fare. This is the day you take out your packed fry pan and begin the following process.

It takes only minutes to make this delicious treat, and you'll have full tummy's to tuck into sleeping bags a short time after.

1 small head of cabbage or 1/2 large head, chopped
5 medium potatoes, sliced in bite size wheels
1 or 2 Polish or Kielbasa type sausages
1 cup water

In a large pot or frying pan, layer chopped cabbage, potatoes, sausage, then repeat until all ingredients are used. Add water, cover, and simmer until cabbage and potatoes and sausages are cooked; probably about 15 or 20 minutes. Flip upside down onto a serving platter

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Key West Sirloin Steak

8/17/2019

This is well worth the effort in making this simply, delicious main event.

Sirloin steaks are making a huge debut in supermarkets with prices as low as $4.99 a pound. And, let me tell you, when you thinly slice this beauty it goes a long way!

Give this one a try and check out that delightful island flavor it brings to your table.

1 large red onion, sliced
1 cup minced fresh cilantro
1/4 cup white wine vinegar
1/4 cup Key lime juice, or lemon juice
3 tablespoons extra virgin olive oil, divided
6 Key limes, halved or limes
1 beef flank steak (1 pound)
1 teaspoon kosher salt
1/8 teaspoon pepper

In a small bowl, combine onion, cilantro, vinegar, lime juice and 2 tablespoons oil until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add lime halves. Rub steak with remaining oil; sprinkle with salt and pepper. Add to bowl; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.

Drain steak, discarding marinade and limes in bowl. Place reserved marinade in a food processor; process until chopped.

Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Baste occasionally with reserved marinade. Let stand 10 minutes before thinly slicing steak across the grain.

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Cherry Cheesecake Bars

8/17/2019

Sometimes you need a little splurge especially if you've converted to the fresh cooking exchange. Getting rid of all those boxed and frozen wasteland entrees is the first step.

The next step is to produce some homemade treats to satisfy that sweet tooth from time to time. You can bet they'll hit your palate with more vigor than a stiff-box friend.

This makes a small 8 x 8 side dish that won't break the calorie bank.

1 cup all-purpose flour
1/3 cup packed brown sugar
Dash kosher salt
1/2 cup cold butter, cubed
1/3 cup finely chopped pecans

FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Dash salt
1 large egg, room temperature, lightly beaten

1 can cherry pie filling

Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a small bowl, mix flour, brown sugar and salt; cut in butter until crumbly. Stir in pecans.

Press into bottom of prepared pan. Bake until edges just begin to brown, 12-15 minutes. Cool completely on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, lemon juice, vanilla and salt. Add egg; beat on low speed just until blended. Pour over crust.

Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour.

Spread cherry pie filling over bars. Refrigerate until set, 8 hours or overnight.
Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving.

Victorian Trading Co. Garden

Honey Garlic Grilled Pork Chops

8/11/2019

There is nothing tastier than combining lemon juice and honey to make a delicious marinade that will give a bit of fresh flare to your dinner meal. These are quick and easy to make.

All you have to do is drag out that grill that is sitting under the awning near the side of the house and get onto some nutritious cooking when you do.

1/4 cup lemon juice
1/4 cup honey
2 tablespoons soy sauce
2 garlic cloves, minced
4 boneless pork loin chops (6 ounces each and 1-1/4 to 1-1/2 inches thick)

In a large resealable plastic bag, combine the lemon juice, honey, soy sauce and garlic; add the pork chops. Seal bag and turn to coat; refrigerate for 4-8 hours. Drain and discard marinade.

Grill, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

Panda Planner

Huli Huli Grilled Chicken

8/11/2019

Before those fall winds beckon more comfort foods, why not get out there and do a bit of grilling? Nothing is more satisfying than some lean protein coupled with a delicious marinade. Here's one to get you started.

Make extra to put in the refrigerator and have salads tomorrow night.

1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup sherry or chicken broth
2-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons minced garlic
24 boneless skinless chicken thighs (about 5 pounds)

In a small bowl, mix the first six ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 8 hours or overnight.

Drain and discard marinade from chicken.

Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.

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Crock Pot Recipe: Pulled BBQ Pork

8/4/2019

Here's a great recipe to put in your crock pot after a great camping trip. It will feed the masses for days, and they can dole out and reheat as needed.

2 medium onions, finely chopped
1 tablespoon canola oil
6 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup packed brown sugar
1/4 cup cider vinegar
2 tablespoons hot pepper sauce
1 tablespoon Worcestershire sauce
1 teaspoon ground cumin
1 boneless pork shoulder butt roast (3 to 4 pounds)
8 kaiser rolls, split

In a large skillet, saute onions in oil until tender. Add the garlic, pepper flakes and pepper; cook 1 minute longer. Stir in the tomatoes, brown sugar, vinegar, hot pepper sauce, Worcestershire and cumin. Cook over medium heat until heated through and sugar is dissolved.

Cut roast in half. Place in a 5-qt. slow cooker; pour sauce over the top. Cover and cook on low for 10-12 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks and return to the slow cooker. Heat through. With a slotted spoon, place 3/4 cup meat mixture on each roll.

SwimOutlet.com

Camping Recipes: Fried Fish Frenzy

8/4/2019

We have been on camping trips with our poles and wondered what do do with the fillets once we cleaned them. There had also been a time when we paid to catch farm-raised trout. How delicious that was!

This recipe came in handy both times. There is nothing like a good ol' fashioned fish fry outdoors!

1 Pound Fish Fillets, One half pound per person, serves two
1 Cup Buttermilk Pancake Mix
1 Cup Beer
1 Cup Flour
Cooking Oil

Take your fish fillets and dredge them in the flour for an even coating of flour all over the fish.

Mix the pancake mix and about ¾ cup of beer together. The rest of the beer is for you. Mix until it is smooth. Take floured fish fillets and dip them in the batter for an even coating.

Put these Fish Fillets into the oil and cook until the outside is golden brown. Once the outside is done the inside should be nice, moist, and shiny. Only cook two at a time as over crowding the pan when frying is not a good idea.

Let them drain a little bit on a paper towel. After that you can sprinkle a little dill, pepper, or lemon on them, but that's not really needed. They are pretty perfect just the way they are.

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