42nd Recipe Street

Source: https://hellofresh.com/recipecards/card/cherry-glazed-meatballs-5d2894cf0ef749000b3c328c-4b2b78d9.pdf

Meatballs
2 Slices Bread
1/4 C Water
1 t Kosher Salt
Pepper, to taste
1 lb Ground Beef
1 t Garlic Powder

Sauce
1/4 C (2 oz) Cherry Jam
1/4 C Soy Sauce
6 T Ketchup
Salt and Pepper, to taste

Preheat oven to 425. Cover a cookie sheet with foil and spray with pam.

In a medium bowl, soak the bread in water. Break up with your hands until pasty. Add the beef, garlic powder, salt, and pepper. Gently combine and then form into 1 oz balls. There will be about 20 of them. Place on cookie sheet.

Combine sauce ingredients and mix well to combine. Brush or spoon meatballs with half of the cherry glaze. Cook in oven about 15 minutes or until meatballs are cooked through at about 160F.

Pull from oven and serve with remaining sauce. This recipe goes well with mashed potatoes and a roasted vegetable.

Source: https://hellofresh.com/recipecards/card/honey-garlic-chicken-5e73c554f1f4f54ec32b3b6c-7c288368.pdf

4 Garlic Cloves
1 t Olive Oil
2 T Butter, divided
2 Chicken Breasts, cut into bite size pieces
1/4 C Water
2 T Honey
2 T Soy Sauce
2 T Chicken Stock Concentrate
Hot Cooked Rice, Optional

Place garlic cloves on foil. Drizzle with olive oil. Season with salt and pepper. Cinch into a packet. Roast in 425F oven for about 15 minutes.

Meanwhile, pat chicken dry with paper towels. If the chicken breasts are large, cut up into bite size pieces. Season with black pepper and seasoned meat tenderizer.  Melt 1 T butter in a pan. Add chicken, cover, and cook until chicken is done and 165F. Remove lid and cook until the liquid has evaporated and chicken is starting to caramelize. Remove from pan and keep warm.

In a small bowl, combine 1/4 C water, Honey, Soy sauce, and chicken stock concentrate. When the garlic is done in the oven, add to the pan and mash. Bring to a simmer and cook, stirring constantly until reduced and a sticky glaze forms. Turn off heat and stir in 1 T of butter until melted.

Return chicken to pan and toss to coat. Serve over rice and pour over any remaining sauce.

Source: Me

1 T Sesame Oil
1 T Olive Oil
16 oz Sliced Mushrooms
1 (12 oz) PKG Frozen Shelled Edamame
1 (12 oz) PKG Frozen Peas
5 T (3 oz) Kung Pao Sauce

Heat oils in wok on high heat for about 5 minutes. Add in mushrooms, edamame, and peas. Cook until all the water has evaporated. Stir in sauce and cook until it starts to thicken and carmelize.

Source: https://barefeetinthekitchen.com/crazy-cake-recipe/

1 1/2 C Flour
1/3 C Cocoa Powder
1/2 to 3/4 C Sugar
1 t Baking Soda
1/2 t Salt
1 t Vinegar
1 t Vanilla Extract
1/3 C Oil
1 C Water
Whipped Cream or Powdered Sugar, optional

Preheat oven to 350F. Grease an 8-inch square pan with butter. In the greased pan, combine the flour, cocoa powder, sugar, baking soda, and salt. Whisk lightly with a fork or small whisk to combine.

Make two small wells and 1 large well in the dry ingredients (as pictured) and add the vinegar, vanilla, and oil to the wells. Pour the water over the top and whisk again to combine thoroughly.
Bake for 30 minutes, until a toothpick inserted comes out clean.

Top with whipped cream or powered sugar

Source: https://12tomatoes.com/snickerdoodle-crazy-cake/

1 1/2 C Flour
1/4 C Brown Sugar
1/4 C Sugar
2 t Cinnamon
1 t Baking Soda
1/4 t Salt
1/3 C Vegetable Oil
1 t Vanilla Extract
1 t Apple Cider Vinegar
1 C Water

Grease an 8x8 pan with butter.

In the pan mix together the flour, sugar, brown sugar, cinnamon, baking soda, cream of tartar, and salt.

Make three depressions or wells in the dry ingredients, two small, and one large. Add the vinegar in one small well, vanilla in the other, and vegetable oil in the large one. Pour 1 cup water over the top and mix until smooth.