Thrifty Recipes Blog - Living On Food Banks

Herb Glazed Turkey

11/24/2018

Here is a delicious utterly reminiscent of Thanksgiving's long ago. Topped with a honey and corn syrup blend that makes an exquisite treat with little effort.

1 turkey (14 to 16 pounds)
1/4 cup olive oil
2 teaspoons dried thyme
1-1/2 teaspoons salt, divided
1-1/4 teaspoons pepper, divided
1 cup honey
1 cup corn syrup
1/4 cup butter, melted
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
1 teaspoon dried basil

Brush turkey with oil; tie the drumsticks together. Place turkey breast side up on a rack in a roasting pan. Combine the thyme, 1 teaspoon salt and 1 teaspoon pepper; sprinkle evenly over turkey. Bake, uncovered, at 325° for 2 hours.

In a small bowl, combine honey, corn syrup, butter, rosemary, sage, basil, and the remaining salt and pepper. Brush over turkey. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, basting frequently with pan drippings, about 90 minutes longer. Cover loosely with foil if turkey browns too quickly.

Remove from oven. Cover and let stand for 15 minutes before carving.

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Apple Cinnamon Overnight Oats

11/24/2018

Here's a wonderful, easy, overnight recipe that's a bit of fun on a holiday morning especially if you're bestowed with all the cooking.

Just simply utilize an old Mason jar and fill with delicious, nutritious goodness.

1/2 cup old-fashioned oats
1/2 medium apple, chopped
1 tablespoon raisins
1 cup milk
1/4 teaspoon ground cinnamon
Dash salt
Toasted, chopped nuts, optional

In a small container or mason jar, combine all ingredients. Seal; refrigerate overnight. Yield: 1 serving.

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Creamy Macaroni and Cheese

11/19/2018

Happy Thanksgiving to all! My son wanted a side of macaroni and cheese this year so I dusted off an old recipe file and dug out an old family favorite. This version has a bit more milk than most but don't be fooled! It makes the creamiest macaroni and cheese on the planet.

My favorite by far is the awesome Velveeta macaroni and cheese. But, with the price of that block of cheese needed to make the recipe, I mine as well get steak. So we reverted back to the old homemade style and were quite pleased with the results. This feeds a good amount of people, and you can be proud to set this at the table.

Don't forget:

Thanksgiving GREEK Turkey
Homemade Sausage Stuffing
Homemade Candied Sweet Potatoes
Sesame Green Beans

Check out other recipes in our Holiday Cookbook

8 oz. elbow macaroni
2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 tab. flour
3 tab. butter
1/2 cup bread crumbs
1 pinch of paprika

Cook macaroni according to package direction. I leave mine a bit al dente. In a saucepan over medium heat, melt butter and stir in enough flour to make a roux. You don't want this roux too thick, just enough flour added to slightly thicken. Add milk stirring constantly and cheeses. Put macaroni in casserole dish and pour sauce over top. Stir well.

Melt butter in skillet over medium heat. Add breadcrumbs and brown. Sprinkle over top of macaroni. Sprinkle with a little paprika. Bake at 350 degrees for 30 minutes.

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Slow Cooker Cubano Subs

11/19/2018

Holidays got you frazzled? Then throw this in the slow cooker in the morning, and you'll have a rib stickin' feast by the time you get home.

Pork is on sale for 99 cents a pound at most food markets. Being this recipe is so cheap I splurge on some fresh sub rolls to make it extra special.

2 pounds pork roast, fat on bottom removed
7 tablespoons mustard, divided
1 teaspoon pepper, freshly ground
1 pound fully cooked boneless ham steak, cut into 1/2-inch cubes
1 jar (16 ounces) whole baby dill pickles, undrained, sliced thick
2 cups shredded Swiss cheese
8 submarine buns, split

Rub pork with 3 tablespoons mustard, season with pepper and place in a 5- or 6-quart slow cooker. Add ham and pickles, including pickle juice. Cover and cook on low until tender, turning halfway through, about 6 hours.

Shred pork with two forks. Sprinkle cheese over meat mixture; cover and cook until cheese melts, about 30 minutes.

When ready to serve, slice rolls and toast lightly in a toaster oven or broiler. Spread remaining mustard evenly over both sides. Using a slotted spoon, top rolls with meat mixture. Serve immediately.

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Apple Pear Coffee Cake

11/17/2018

I have never had such a wonderful coffee cake in my life! The mixture of chewy deliciously moist vanilla cake is indescribable. This is a must try. So good!

1/2 cup plus 2 tablespoons unsalted margarine, softened, divided
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 medium apple, peeled and finely chopped
1 medium pear, peeled and finely chopped
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped walnuts or pecans

Top with vanilla drizzle, optional

Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, cream 1/2 cup butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in apple and pear. Transfer to prepared pan.

For topping, combine brown sugar, remaining 2 tablespoons butter and the cinnamon in a small bowl; mix with a fork until crumbly. Stir in nuts. Sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool slightly in pan on a wire rack.

Luscious Giblet Gravy

11/17/2018

I'm back and sharing my giblet gravy recipe to lace your turkey and mashed potatoes. This sauce is delightfully rich and creamy, yet has little fat in it. There is nothing like homemade gravy during turkey day. Start by dragging out those giblets and neck. We're going to make our own stock that takes minutes!

I purchase my Herbs De Provence from my local bulk health food store, Loves. This gem costs just a bit over $1 for a full ounce that smells heavenly. If you can't find this blend locally, you can make your own Herbs De Provence. These herbs can be used on poultry and other roasted meats. Your kitchen will bring on an all new air when these spices are engaged.

Giblets from turkey
Neck from turkey
1 Bay Leaf
/2 tsp. Herbs de Provence
3 cups of water
1 cup of turkey drippings (when bird is removed)
1/3 cup cold water
3 tab. cornstarch
Salt and Pepper

Cook turkey neck and giblets in water, herbs, salt, and pepper to taste. Let mixture slow simmer for 1 hour. Strain and take out neck and giblets. Chop giblets and replace in broth. Put neck aside for later consumption. Mix water with cornstarch and add to simmering broth with giblets. Take 1 cup of turkey drippings and remove fat with spoon. Put into giblet gravy simmering. Taste and season with more salt and pepper until desired results are attained. Serve immediately.

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Traditional Green Bean Casserole

11/12/2018

Ah, it's the beginning of Thanksgiving week and I trust you are planning your menu accordingly. Don't be stuck at the last minute completing recipes while your company enjoys themselves. Today is pie day!

Get all those favorite pies, baked, wrapped, and stored so that life will be easier on the big day.

Here's a few trustworthy favorites to include:
Fresh Ground Pumpkin Pie
Quick Coconut Cream Pie
Easy Chocolate Cream Pie
Ultimate Pecan Pie

You can also find these in our Holiday Cookbook.

At our local food bank Thanksgiving always arrives with a large food basket. Packed full in a laundry basket, all kinds of goodies can be had. I did note this year contained canned green beans and French's fried onions along with a sturdy can of mushroom soup. I've made the Classic Green Bean Casserole in previous years, but no one seemed to care for a second helping. This year my youngest son has prompted me to try it once again feeling this may be something he will enjoy now that he's older. So here goes an old family recipe.

2 cans green beans
1 can mushroom soup
1 tsp. soy a sauce
dash ground pepper
1/4 cup milk
1 can (2.8 oz.) French's French Fried Onion

Drain beans and place in heat proof serving container. Put oven on 350 degrees to warm up. In a small bowl mix soup, soy a sauce, pepper, and milk. Stir in 2/3 cup of the fried onions. Cook casserole for 25 minutes. Top with remaining onions the last five minutes of baking.

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Slow Cooker Pole Beans and Ham

11/12/2018

Oh, snap! Pole beans were on sale at my local produce stand. At only $1,49 a pound, I decided to pick up some to make my famous pole beans and ham in the slow cooker.

Simple to make, all you have to do is chop everything and place it into a crock pot and let it simmer till dinner. Yum!

1 pound ham, cut into 1-inch cubes
Freshly ground black pepper
2 medium thinly sliced yellow onions
Salt
3 pounds fresh green beans, trimmed
2 cups chicken stock or water

In a crock pot add the ham, onions, and stock. Season with salt and pepper.

Add the beans and cook on low for 4-5 hours until beans are tender. Remove from the heat and reseason if necessary.

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Pork Chops Teriyaki and Veggies

11/4/2018

Oh, yum! What an exquisite, quick treat this week. With pork loins on sale for as low as $1.69 a pound, you can bring one home and make several wonderful meals this month.

Give this one a try for a fast busy weeknight dinner.

2 cups fresh broccoli florets
1 pound fresh baby carrots, halved lengthwise
1 tablespoon olive oil
1 teaspoon minced fresh gingerroot
1/2 teaspoon pepper
1/4 teaspoon salt
4 boneless pork loin chops (6 ounces each)
4 tablespoons teriyaki sauce
Toasted sesame seeds, optional

Preheat oven to 375°. Line a 15x10x1-in. pan with foil; add broccoli and carrots. Toss with olive oil, ginger, pepper and salt; spread out into a single layer.

Place pork chops on top of vegetables; drizzle with teriyaki sauce. Bake until a thermometer inserted in pork reads 145°, about 30 minutes. If desired, preheat broiler; broil chops and vegetables 2-4 in. from heat until browned, 1-2 minutes. Top with sesame seeds if desired.

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Perfect Chicken Roaster

11/4/2018

I landed a chicken roaster in my food pantry bag the other day. All 7 lb. of it! What a huge find when I unloaded at home. This big bird will be enough to host dinner tonight and leftovers to come.

This recipe makes the perfect bird. Too easily are we swayed into buying those tinier birds with little meat on their bones. Give this one a try when chickens are on sale and make some chicken salad sandwiches the next day.

1 six-pound roasting chicken
2 tablespoons unsalted butter
Salt and freshly ground black pepper
2 medium onions, peeled and sliced crosswise 1/2 inch thick
2 lemons
3 large cloves garlic, peeled
1 tsp. thyme
1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat

Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.

In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.

Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.

Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.

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