42nd Recipe Street

 Source: https://cafedelites.com/garlic-butter-shrimp-scampi/

2 T (1 oz) Avocado Oil

1 t Crushed Red Pepper

2 T Minced Garlic

8 oz Large Shrimp (Shelled with Tails off)

1 Pinch Salt

1 Pinch Pepper

1/4 C Water + 1 Savory Choice Chicken Concentrate Packet

1 T Butter

1 t Dried Parsley

Hot Cooked Pasta or Rice

Heat olive oil in a skillet. Add garlic and crushed red pepper and cook until fragrant, about 30s to 1m. Add the shrimp and season with a bit of salt and pepper. Sauté for 1-2 minutes on one side, then flip. Add broth and bring to a simmer for 1-2 minutes. Take off the heat and stir in the parsley and butter. 

Serve over pasta or rice

 Source: https://natashaskitchen.com/chicken-pot-pie-soup/

6 C Water
2lbs Boneless Skinless Chicken Breast

3 oz Avocado Oil

1 C Onion, Chopped

1 C Carrots, Thinly Sliced

1 C Celery, Diced

1 T Minced Garlic

1/3 C Whole Wheat Flour

6 Savory Choice Chicken Concentrate Packets

3 t Salt

1/2 t Black Pepper

1 Large Potato, Diced

1 Can Corn

1/2 C Milk

Cheese, Optional

Biscuits, Optional

Poach chicken in water until it reaches 165F. Set aside to cool and reserve liquid. 

Saute onion, carrots, celery and garlic in oil until softened. Sprinkle in flour and cook another minute or two. 

Combine reserved liquid and water to make 6 cups and pour over veggies. Add in concentrate packets and mix well. Add salt, pepper, and potatoes. Bring to a simmer, cover, and cook for 12-15 minutes or until the potatoes are tender.

Shred the chicken and add it to the pan, as well as the corn and milk. Cook for another 5 minutes or until everything is warmed through.

Top with cheese and serve with biscuits.

 

Sources: 
https://www.punchfork.com/recipe/Lemon-Meringue-Pie-Simply-Recipes 
https://www.punchfork.com/recipe/Grandmas-Lemon-Meringue-Pie-Allrecipes
https://www.youtube.com/watch?v=L0HohsQrLxc
https://www.thekitchn.com/how-to-whip-egg-whites-make-me-139505

1  Store Bought Pie Crust, from the freezer section
1 Can Lemon Pie Filling
4 Egg Whites (6.5 oz)
1/4 t Cream of Tartar
1/2 C Sugar

Bring egg whites up to temp in clean and dry kitchen aid bowl for 30 minutes.
Thaw store bought pie crust on counter for 15 minutes, then prick with a fork. Bake pie crust according to package directions. Heat up lemon pie filling on the stove
While pie crust is baking and lemon filling is warming up, make the meringue. 
To the egg whites add the cream of tartar. Turn on kitchen aid (youtube video showed setting 4, but my setting 4 seemed slower than theirs so I did setting 10). Using the wire whip attachment, mix the egg whites until the are white and frothy.  (1 minute?) 

Then add sugar one spoonful at a time. I counted 3 seconds between spoonful's.  

The first stage you will see is foam. It's liquid and looks like foam. keep whipping!
The second stage will look lots of tiny little bubbles and heavy whipping cream. keep whipping!
next stage is soft peaks. dip the spoon in, turn over, and it will create a peak that flops over
next stage is firm peaks. dip the spoon in, turn it over, and it will create a peak that flops over just a tiny bit
stiff peaks, the peak will stand up straight and will not flop over at all

when it is ready, you will be at stiff peaks. it will look glossy, and if you feel it there will not be any grittiness from sugar. according to the 4th video you cannot over whip meringue.

Pull the pie crust out of the oven, add in the hot lemon pie filling. top the pie with meringue, starting around the outter edge. The meringue needs to come into contact with the pie crust to seal it in.
Make some pretty curlyqs in with a spoon, then bake in a 325 oven for 20 minutes.

1 (2-3 lb) Chuck Roast

Olive Oil

Garlic Powder

Kosher Salt

Alternatively: A good quality garlic salt

Black Pepper

1 C Beef Broth

Lumberjack Competition Blend Pellets

Preheat smoker to 250F. 

Apply a light coating of olive oil to all sides of meat. Season generously with Salt, Garlic, and Pepper. 

Transfer to preheated smoker. In about 1.5 hours flip the meat over. Check temp in about an 1-1.5 hours looking for 150-160F. When temperature is reached, prepare beef broth and warm through. Place chuck roast in a suitable pan (temp will get up to 250F). Pour broth over roast. Cover with foil and return to traeger for 1 to 1.5 hours, or until the roast hits 200-205F. Remove from smoker and vent a corner of the foil. Place in cooler for 30 minutes to rest. Remove from liquid (save if desired) and let sit another 5 minutes. Slice as desired. 

Source: Derik

Holy Gospel BB Rub, as needed
Chicken Breast
Olive Oil, as needed
Mesquite Pellets, as needed

Wash and try chicken. Trim off fat. Rub with oil. Coat bottom liberally with rub and let sit 10 minutes. Flip and liberally coat top with rub. Let sit another 10 minutes.

Preheat Traeger to 225F. Use a smoke tube if additional smoke is desired. Smoke chicken for an hour and or until 150-155F. Flip chicken over and increase temperature to 375F. Grill chicken for another 10 minutes or until temperature is 165F.

Let rest 10 minutes.

Source: Derik

1 Rack of Ribs

Lumber Jack Competition Blend Pellets, as needed

Apple Cider Vinegar, as needed

Brown Sugar, to taste

2 T Butter, Divided into 4 pats

Wash and dry ribs. Remove silver skin. Trim off excess fat. Trim ribs if needed. Coat ribs in oil. Coat with The Rub liberally on the underside and let sit 10 minutes. Flip and coat with The Rub liberally on the top, then let sit for 10 minutes. 

Set Traeger to 275F and preheat. Use smoke tube if you want additional smoke. 

Smoke ribs for 2-2 1/2 hours or until meat pulls from bones about 1/2 an inch. Spritz with apple cider every 30-45 minutes. Lay out foil and coat with a liberal amount of brown sugar. Place down 4 (1/2 T) Pats of butter. Place ribs top down on top of foil/brown sugar/butter. Wrap and place back in smoker for 2 hours. 

Remove from smoker. Unwrap and place back in smoker for 30 minutes or until sticky and caramelized. 

Let rest 10 minutes before eating.

 
Source: Unknown

2 C Brown Sugar
1/2 C Kosher Salt
5 t Dry Mustard Powder
4 t Smoked Paprika
1 1/2 t Onion Powder
1 1/2 t Garlic Powder
1 t Cayenne

Mix well and store in air tight container.