Thrifty Recipes Blog - Living On Food Banks

First Place Linguine With Clam Sauce

1/13/2019

I tried this recipe after being prompted by a friend. I can't tell you how many countless recipes I possess with the title Spaghetti and Clam Sauce.

But, this is different, folks, this is first rate. In fact this is reminiscent of being in an Italian restaurant being served the best.

All my recipes are going asunder`for this card now. This is the only one that will be made in the future. That's how good it is.

3 cans (6-1/2 ounces) minced clams
1/2 cup finely chopped onion
1/4 cup olive oil
1/4 cup butter
1/3 cup minced fresh parsley
4 garlic cloves, minced
2 tablespoons cornstarch
1/2 cup white wine or chicken broth
Dash pepper
Dash cayenne pepper
Hot cooked linguine
Shredded Parmesan cheese

Drain minced clams, reserving juice; set clams and juice aside. In a large skillet, saute onion in oil and butter until tender. Add parsley and garlic; saute for 2 minutes.

Add drained clams; saute 2 minutes longer.Combine cornstarch and clam juice until smooth; stir into skillet with wine or broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pepper and cayenne. Serve sauce over linguine; sprinkle with Parmesan cheese.

The trick is to lightly sprinkle with good grated Parmesan cheese.

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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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Eyeball Taco Salad

10/13/2018

Here's a great weeknight dinner when you need to have something filling and yummy quickly. It's also a great crowd pleasure if you're having a few goblins stopping by.

You can prep this ahead of time by making the meat in advance and then just pop it in the oven before you head out trick or treating for an instant fav!

2-1/2 pounds lean ground beef
1 envelope taco seasoning
1 can (8 ounces) tomato sauce
3/4 cup water
1 package (15-1/2 ounces) nacho-flavored tortilla chips, crushed
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
4 cups torn iceberg lettuce
1 medium red onion, finely chopped
10 slices tomato, halved
1 cup (8 ounces) sour cream
10 pitted ripe olives, halved

Preheat oven to 325°. In a 6-qt. stockpot, cook and crumble beef over medium-high heat until no longer pink, 7-9 minutes. Stir in seasoning, tomato sauce and water; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally.

Spread chips evenly in a greased 15x10x1-in. baking pan; sprinkle with Monterey Jack cheese. Top with beef mixture; sprinkle with cheddar cheese. Bake until bubbly, 25-30 minutes.

Cut into ten 5x3-in. portions. Top each with lettuce and onion. Add tomatoes, sour cream and olives to make eyeballs.

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Mummies on a Stick

10/13/2018

Just because money is a little tight doesn't mean you can't have a little fun around dinner time. Here's a great way to get a bit more into the holiday spirit by offering this quick mummy wrap recipe for dinner tonight.

Serve these cuties up and your family will be thrilled with giggles afterwards.

1 tube (11 ounces) refrigerated bread sticks
10 Popsicle sticks
10 hot dogs
Prepared mustard

Separate dough; roll 10 pieces into 24-in. ropes. Insert a Popsicle stick into each hot dog. Starting at the stick end, wrap one dough rope around each hot dog, leaving 2 in. of the hot dog uncovered at the top for the mummy head.

Place mummies 1 in. apart on a greased baking sheet. Place remaining bread sticks on another baking sheet.

Bake at 350° for 18-20 minutes. Add dots of mustard for eyes. Save leftover bread sticks for another use.

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Cheese and Egg Burgers

9/15/2018

These burgers were a huge hit with our friends during football season. Regular mayo can easily be substituted for the garlic aioli if desired.

This is one dinner you won't need any sides as it will be simply amazing someone can finish off the entire burger.

1/2 cup mayonnaise
2 garlic cloves, minced
1 teaspoon lemon juice
1/2 teaspoon grated lemon zest

CHEESEBURGERS:
2 pounds ground beef
1 tablespoon mustard
1 tablespoon olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
8 slices American cheese
8 buns, split

FRIED EGGS:
2 tablespoons butter
8 large eggs

TOPPINGS:
lettuce
2 medium tomatoes, sliced
Additional mustard, optional

Whisk mayonnaise, garlic, lemon juice and lemon zest until blended. Refrigerate.

For burgers, combine the next six ingredients, mixing lightly but thoroughly (do not overmix). Shape into eight patties. Grill, covered, over medium direct heat until a thermometer reads 160°, 5-7 minutes on each side. Top with cheese; grill, covered, until cheese is melted, 1-2 minutes longer. Place burgers on bun bottoms. Keep warm.

Melt 1 tablespoon butter over medium heat in each of two large skillets (on grill or stovetop). Break eggs, one at a time, into a custard cup or saucer, then gently slide into pans. Immediately reduce heat to low. To prepare eggs sunny-side up, cover pan and cook until yolks thicken but are not hard. To make basted eggs, spoon butter in pan over eggs while cooking. For over-easy, carefully turn eggs to cook both sides but do not cover pan.

To serve, spread mayonnaise mixture over bun tops. Add lettuce, tomatoes and, if desired, additional mustard to burgers. Top with fried eggs. Replace bun tops.

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Butter-Basted Steak Burgers

8/26/2018

These burgers taste like they've been ground from sirloin tips. Absolutely fantastic!

Be sure to sear the burgers directly in the pan until brown and crispy on the bottom, about four to five minutes. Be careful not to char the meat or press down on the patties with a spatula while cooking, you’ll squeeze out all those flavorful juices. Use a long-handled metal spatula to flip the burgers only once. Then sear the other side to lock in the juices.

1 pound lean ground beef
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 pound fresh mushrooms
2 tablespoons plus 4 teaspoons butter, divided
4 hamburger buns, split
Optional toppings: tomato slices, lettuce leaves, dill pickle slices, ketchup and mustard

Sprinkle ground beef with seasoned salt and pepper. Pulse mushrooms in a food processor until finely chopped. Add to seasoned beef, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties.

In a large skillet, heat 2 tablespoons butter over medium heat. Add burgers; cook 6-8 minutes on each side, basting with butter, until a thermometer reads 160°. Remove from heat; keep warm. Add bun tops to skillet; toast until golden brown.

Transfer burgers to bun bottoms. Top each with 1 teaspoon butter. Replace bun tops. Serve with toppings.

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Mama's Roasted Chicken

8/19/2018

There is nothing like a wonderful, sit-down family Sunday dinner. Nothing prepares us for the week ahead better than having a bit of family time to reconnect with the one's we love.

Chickens are on sale at Winn Dixie this week for only 99 cents a pound. Get over early to grab yours before they run out and your toting a rain check.

This makes the most crispiest, succulent chicken I've ever tasted.

1 broiler/fryer chicken (4 to 5 pounds)
2 teaspoons kosher salt
1 teaspoon coarsely ground pepper
2 teaspoons olive oil
Minced fresh thyme or rosemary, optional

Rub outside of chicken with salt and pepper. Transfer chicken to a rack in a rimmed baking sheet. Refrigerate, uncovered, overnight.

Preheat oven to 450°. Remove chicken from refrigerator while oven heats. Heat a 12-in. cast-iron or ovenproof skillet in the oven for 15 minutes.

Place chicken on a work surface, neck side down. Cut through skin where legs connect to body. Press thighs down so joints pop and legs lie flat.

Carefully place chicken, breast side up, into hot skillet; press legs down so they lie flat on bottom of pan. Brush with oil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 35-40 minutes. Remove chicken from oven; let stand 10 minutes before carving. If desired, top with herbs before serving.

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Grandma's Puerto Rican Chicken

8/12/2018

This is one of those yummy Sunday dinners to share with those you love. You'll have flavor all the way down to the bone.

1 broiler/fryer chicken (about 4 pounds), cut up
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder, divided
1 teaspoon salt, divided
1 teaspoon coarsely ground pepper, divided
1 cup dry bread crumbs
3/4 cup all-purpose flour
2 large eggs, beaten
1/4 cup canola oil
1/4 cup butter

Preheat oven to 350°. Sprinkle chicken with cumin, oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper. In a shallow bowl, mix bread crumbs with remaining garlic powder, salt and pepper. Place flour and eggs in separate shallow bowls. Dip chicken pieces in flour to coat all sides; shake off excess. Dip in eggs, then in crumb mixture, patting to help coating adhere.

In a large skillet, heat oil over medium heat. Stir in butter. Add chicken in batches; cook until golden brown, 2-3 minutes per side. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, until chicken is no longer pink, 30-35 minutes.

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Easy Chicken Pot Pie

8/5/2018

How doesn't love chicken pot pie?

The Chicken Pot Pie originated from Greece. They took cooked meats and placed them in open pastry shells that were called “Artocreas”. It was the Romans who added the top crust making Chicken Pot Pie into an actual pie.

This recipe I'm sharing is a family favorite. It will be yours, too, once you try it.

1 can Cream of Chicken Soup
2/3 cup milk
1 package (12 ounces) frozen mixed vegetables thawed
1 cup cubed cooked chicken or turkey
1 double refrigerated pie crust

Heat the oven to 400°F. Stir the soup, 1/2 cup milk, vegetables and chicken in a bowl.
Place and fit pie sheet on bottom layer of pie pan. Place chicken mixture on top. Add the final pie crust and flute edges.
Bake for 20 minutes or until the topping is golden brown.

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