Thrifty Recipes Blog - Living On Food Banks

Ginger Peach Ribs

9/21/2019

I know you're eyeballing this one thinking, "Gosh, this is just too much work, but they look so delicious!" Just think of biting into one of these succulent ribs this weekend and making a family dinner experience a bit more special.

Food is truly for the soul as well as the stomach and should be planned accordingly. With sales still available on racks of ribs, you can grab this one from the cooler with confidence.

1/2 cup soy sauce
1/2 cup red wine vinegar
1/2 cup ketchup
1/2 cup peach preserves
1/3 cup minced fresh gingerroot
2 tablespoons mustard
2 tablespoons brown sugar
6 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon coarsely ground pepper
4 pounds pork baby back ribs

In a small bowl, whisk the first 10 ingredients until blended. Reserve 1 cup marinade for basting. Divide ribs and remaining marinade between two large resealable plastic bags; seal bags and turn to coat. Refrigerate ribs and reserved marinade in bags overnight.

Remove ribs, discarding remaining marinade in bags. Grill ribs, covered, over indirect medium heat 1-1/2-2 hours or until tender, basting occasionally with reserved marinade during the last half hour.

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Chicken and Shells Dinner

9/15/2019

Here's a great "stretch" meal that will feed a crowd with just a few ingredients. This one also happens to be kid friendly.

You may be put off with the addition of mayonnaise, like I was in the beginning. Let me tell you, it adds a distinct creaminess that can't be found otherwise.

This meal is a pleasant surprise and you'll be reaching for seconds quickly.

1 package (12 ounces) shells and cheese dinner mix
1/4 cup chopped onion
4 tablespoons butter, divided
2 cups cubed cooked chicken
1 package (10 ounces) frozen peas, thawed
2/3 cup mayonnaise
1/3 cup seasoned bread crumbs

Prepare dinner mix according to package directions. Meanwhile, in a small skillet, saute onion in 2 tablespoons butter until tender. Stir the chicken, peas, mayonnaise and sauteed onion into dinner mix.

Transfer to a greased 1-1/2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

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Chicken Legs with Balsamic Vinaigrette

9/15/2019

You can find chicken legs on sale every day at your local supermarket. But, for most, this is an item that isn't usually grabbed first. After all, they come in big cumbersome bags that you must take the time to divide out into individual dinner packets.

But once this is accomplished, all of 10 minutes, you can really reach for some delicious dinner plans like the one below.

1/4 cup balsamic vinegar
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 garlic cloves, minced
1/4 teaspoon pepper
2 chicken leg quarters, skin removed

In a large shallow dish, combine the first 6 ingredients. Add the chicken; turn to coat. Refrigerate for at least 8 hours or overnight. Drain and discard marinade.

Place chicken in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° until juices run clear, basting occasionally with pan juices, 45-50 minutes.

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BACON, BEEF, AND BEANS CASSEROLE

9/5/2019

There is definitely something deeply satisfying about cooking over an open fire. The flavors, the smells, the sounds. All of it conjures up good memories of childhood camping trips and communing with nature. Campfire cooking can be just as fun and satisfying whether it’s for a week at a campground or for the day in your own backyard.

¾ Pound Bacon
¾ Pound Ground Beef
20 Ounces Canned Baked Beans
½ Cup Steak Sauce or Barbecue Sauce
1 Can of Biscuits

This tasty and filling dinner is just perfect for cold evenings. Grill up the bacon in a skillet at medium heat. Once done remove it from heat, drain, and chop. Now cook the ground beef until it is just done. Add the chopped bacon, baked beans, and sauce to the skillet. Stir this until it becomes well mixed and comes to a boil. Take it off of direct fire (think low to medium heat) and layer out the biscuits on top of the meat and bean mixture. Cover and cook for 10 minutes or until the biscuits are golden, brown, and delicious.

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Camping Recipes: Quesadillas

9/5/2019

Finding meals to cook over the campfire can be fun but also challenging. One of our camping dinner favorites is a hot and cheesy Camping Quesadilla. They’re easy to make and taste so yummy! Just put the quesadillas together, place on tin foil and cover them up, and place them on the grate right over your campfire. And just like that dinner is done!

All year round we like to make these quesadillas at home on our grill. Fun and easy dinner!

4 medium flour tortillas
2 8 oz chicken breasts, grilled and sliced
1 jar salsa con queso
1 can black beans rinsed and drained
1 c. shredded Mexican blend cheese
tin foil

Spread 1 Tbsp salsa con queso over one side of a tortilla.

Place 1/4 c. chicken on half the tortilla over the salsa con queso. Sprinkle 1/4 c. black beans and about 1/4 c. cheese over the chicken.

Fold other side of tortilla over to cover ingredients. Place on a piece of tin foil large enough to cover the quesadilla. Leave the ends open.

Place the foiled quesadilla on the grate directly over the campfire. Keep over fire to cheese is melted and tortilla is crispy.

Remove from the grate and cut in four pieces. No plates needed because you have the foil!

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Cast Iron Steak

9/5/2019

If you've got a hankering for a good steak; well, hold on to your hats, this one is a whopper.

This is the time for great steak sales. Yes, you can get a good sirloin steak for about $3.99 a pound. And with this recipe, all you need to do is cut it into thin slices going against the grain and you'll have a mound of fixings with only a two pound steak.

This recipe came in handy the other night when Hurricane Dorian came rolling through, and we couldn't grill. With the electricity still in place, I reached down to grab my trusty iron skillet and made this beauty. Simple and lush it's a great counterpart to the traditional grilled method.

1 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon pepper
2 pound sirloin steak, 1-inch thick
herbs, optional

When making steak, you want to make sure it’s well-seasoned. You don’t need a lot of fancy flavors to make the meat taste amazing.

To season, start by removing the steak from the refrigerator and generously sprinkle seasonings on all sides of the filet. Let it stand for 30 minutes. This resting period gives the meat time to come up to room temperature, which helps the steak cook more evenly. It also gives the meat time to absorb some of the salt.

The other key to a delicious steak is heat. And since that signature sear comes from a sizzling hot pan, a cast-iron skillet is the way to go. This hearty pan gets extremely hot and also retains heat for a long time, making it the perfect vessel for steak. You’ll want to preheat your pan over med/high heat for 4-5 minutes, or until very hot.

Place the steak into the skillet and cook until it’s easily moved. This takes between one and two minutes. Carefully flip the steak, placing it in a different section of the skillet. Cook for 30 seconds, and then begin moving the steak around, occasionally pressing slightly to ensure even contact with the skillet. Moving the steak around the pan helps it cook faster and more evenly.

Continue turning and flipping the steak until it’s cooked to your desired degree of doneness. Let the steak rest for 10 minutes before cutting in.

In total, the steak should be in the pan for less than 10 minutes, depending on your desired doneness. Prepping the meat and pan takes a little effort, but the cook time is short and sweet since you’re using such an extreme temperature.

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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.

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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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