42nd Recipe Street

Source: https://www.everyplate.com/recipes/apricot-pork-chops-with-a-kick-5e86411f61558128db350842?week=2020-W18

2 Pork Chops, about 10 oz total
Salt, to taste
Pepper, to taste
Olive Oil, for cooking
2 T Soy Sauce
1 oz Apricot Jam
2 T Water
Lime Juice, to taste
1 T Butter
1 Thai Chili Pepper, seeded and finely chopped

Pat pork dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-5 minutes per side. Transfer to a plate in the microwave to keep warm. Remove pan from heat to cool for 1 minute.

If pan is dry, add a little more olive oil. Add garlic and cook until fragrant, 30 seconds. Stir in soy sauce, jam, and 2 T water; cook, stirring, until thickened and glossy, 2-3 minutes. Remove pan from heat and stir in a squeeze of lime juice, 1 T butter, and a pinch of chili to taste.

Return pork to pan and turn to coat in glaze. Goes well with rice and carrots.

Source: https://www.everyplate.com/recipes/dinner-style-chicken-gravy-5e822974608ecd748b16f752

1/4 C Flour
2 Chicken Breasts, about 10 oz total
Salt, to taste
Black Pepper to taste
Garlic Powder, to taste
Paprika, to taste
Seasoned Meat Tenderizer, to taste
2 T Butter, Divided
1 Shallot, Finely Chopped
1 T Flour
3/4 C Water
1 Packet Chicken Stock Concentrate, about 1 T

Finely chop shallot and set aside.

Add 1/4 C Flour to a plate or shallow dish. Season with salt, pepper, garlic powder, and paprika.

Pat chicken dry with paper towels and season all over with seasoned meat tenderizer and pepper. Press chicken into seasoned flour to completely coat; tap off any excess. Melt butter in a large pan over medium heat. Add coated chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a plate and keep warm in microwave.

Melt butter in pan. Add shallot and season with salt and pepper. Cook, stirring, until softened, 2-3 minutes. Stir in 1 T flour until lightly browned, about 1 minute. Gradually whisk in ¾ cup water, then stir in stock concentrate. Bring to a boil and cook until thickened, 1-2 minutes. Season with salt and pepper. If gravy gets too thick, add a splash of water.

Serve gravy over chicken. Also goes well with mashed potatoes.

Source: https://www.everyplate.com/recipes/gravy-lover-s-meatballs-5b9bdca630006c0d8101a2b7

1 T Butter
1 Onion, Chopped
Salt and Pepper to taste
1 T Flour
3/4 C Water
1 Packet Beef Stock Concentrate, About 1 T

Heat 1 TBSP butter in large pan over medium heat until melted. Add onion and a pinch of slat and pepper.

Cook, stirring, until browned and softened, 8-10 minutes. Add flour. Cook, stirring, until lightly browned, about 1 minute. Gradually stir in 3/4 cup water until fully incorporated. Stir in stock concentrate and simmer until thickened, about 1 minute. Season with salt and plenty of black pepper.

This goes well with meatballs and/or mashed potatoes

Source: https://www.allrecipes.com/recipe/216759/the-perfect-cinnamon-roll-icing/

2 oz Cream Cheese, Softened
7 T Butter, Softened
1/2 t Vanilla Extra
2 T Milk
1 1/2 C Confectioners' Sugar
1/4 t Salt

Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla, milk, and salt, then gradually mix in the confectioners' sugar and salt until smooth and fluffy.

Source: https://www.allrecipes.com/recipe/255939/yeast-free-cinnamon-rolls/

3/4 C Flour
2 T Sugar, Divided
1/2 t Baking Powder
1/4 t Baking Soda
1/8 t Salt
5 T (2.5 oz) Milk
4 T Butter, Divided
1 t Apple Cider Vinegar
3 T Brown Sugar
1 t Ground Cinnamon

Preheat oven to 375F and spray muffin pan with non stick spray. We will use only 8 of the cups.

Mix flour, 1 tablespoon white sugar, baking powder, baking soda, and salt together in a bowl.

Melt 2 T butter in microwave. Add milk and apple cider vinegar. Mix well. Pour over the flour mixture. Mix well until a soft dough forms.

Dust a flat work surface with flour. Roll dough out to a 6x7-inch rectangle. Spread remaining 2 tablespoons butter on top.

Mix remaining 1 tablespoon white sugar, brown sugar, and cinnamon in a small bowl. Sprinkle evenly over the buttered dough.

Roll up lengthwise into a log. Cut into 8 pieces using a knife. Place 1 piece into each muffin cup.

Bake for 13-15 minutes or until golden. Top with icing if desired.

Source: https://www.everyplate.com/recipes/dinner-style-chicken-gravy-5e822974608ecd748b16f752

1 Clove Garlic, Minced
1 T Butter
1 Can Peas, Drained
Salt and Pepper, to taste

Finely mince garlic.  Place butter and garlic in a microwave safe bowl. Microwave together for 45 seconds. Add drained peas, salt, and pepper. Mix well. Microwave for 1-2 minutes or until warmed through.

Source: https://www.traegergrills.com/recipes/not-your-mamas-meatloaf

1 C  Bread Crumbs
1 C Milk
2 T Onion, Chopped
1/2 t Ground Sage
2 t Salt
2 Eggs, beaten
2 lbs 80/20 Ground Beef
1/4 lb Ground Milk Pork Sausage
1/2 C BBQ Sauce
1/2 C Apple Juice, Divided

Pellets: Apple

When ready to cook, set Traeger temperature to 225F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

Source: https://www.everyplate.com/recipes/week-48-recipe-1-5c545e17c445fa328c5264b2

5 Yukon Gold Potatoes
2-4 Cloves Minced Garlic
2 T Butter
1/4 C (2 oz) Sour Cream
Salt and Pepper, to taste

Medium dice potatoes into ½-inch cubes. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Boil until tender when pierced with a fork, 10-12 minutes. Drain potatoes.

Melt butter in pan and add garlic. Cook until fragrant, about 45 seconds. Add sour cream, salt and pepper. Using a potato masher or fork, mash to desired consistency. Add a splash of milk if too thick.

Source: https://www.everyplate.com/recipes/week-48-recipe-1-5c545e17c445fa328c5264b2

1 Onion, halved and thinly sliced
1 t Sugar
1 T Beef Stock Concentrate
2 T Water
Salt and Pepper, to taste
2 Chicken Breasts
Seasoned Meat Tenderizer, to taste
Pepper, to taste
1/2 C (4 oz) Shredded Mozzarella

Heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring, until lightly browned, 8-10 minutes. Add 1 tsp sugar then reduce heat to medium. Cook, stirring, until browned and softened, about 4 minutes. Stir in stock concentrate, 2 TBSP water, salt, and pepper. Cook, stirring, until liquid has evaporated and onion has a jam-like consistency, about 2 minutes more. Turn off heat; transfer to a plate and set aside.

Pat chicken dry with paper towels, then season all over with seasoned meat tenderizer and pepper. Heat a drizzle of oil in pan used to cook onion over medium-high heat. Add seasoned chicken and cook until browned on first side, about 4 minutes. Flip and cook for 2 minutes more, then evenly top with onion mixture and mozzarella. Cover pan and cook until cheese has melted and chicken is cooked through, about 2 minutes.

Source: https://www.everyplate.com/recipes/sweet-soy-glazed-chicken-legs-5e7cf929393eea183a2f4602

3 T Butter
6 Cloves Garlic (or more to taste),  Minced
2 C Jasmine Rice
3 C Water or Chicken Broth
Salt, to taste

Note: You can use other types of rice, just be sure to use the correct rice to water ratio.

Melt butter over medium heat in a large saucepan. Add garlic and cook until fragrant, about 30 seconds Add rice, water, and salt. Cover and cook for about 20 minutes, or until rice has done.

Source: https://www.everyplate.com/recipes/epw47-r2-creamy-smothered-pork-chops-5bd3340230006c0824780b72

2 Pork Chops
Salt, to taste
Pepper, to taste
Fry Seasoning, to taste
Olive Oil, for cooking
1 T Butter
1/2 T Flour
1 T Chicken Stock Concentrate
1/2 C Water
2 T Sour Cream
Cayenne, Optional


Pat pork dry with paper towels and season all over with Salt, Pepper, and Fry Seasoning. Heat a small amount of olive oil in a large pan over medium heat. Add pork and cook until browned and cooked throug, 5-7 minutes per side. Remove from pan and keep warm in microwave.B

Cut onions in half then slice thiny. Melt 1 TB butter in pan. Add onion and a pinch of salt and pepper. Cook, stirring, until lightly browned and softened, about 5-6 minutes. Add 1/2 T Flour and cook stirring frequently for 1 minute.

Gradually stir in stock concentrate and 1/2 C water into pan until fully incorporated. Boil until thickened, about 1-2 minutes. Remove from heat and stir in sour cream.

Season gravy with pepper and a bit of cayenne if desired. Top pork with gravy.

Source: https://www.everyplate.com/recipes/2019-w30-r1-balsamic-glazed-pork-chops-5d162038b69c72000e6e6be5

2 Pork Chops
Salt, to taste
Pepper, to taste
Olive Oil, for cooking
1/4 C Water
1 1/2 T Balsamic Vinegar
1 T Chicken Stock Concentrate
1 T Brown Sugar
Fresh Thyme Sprigs
1 T Butter


Pat pork chops dry with paper towels and season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add pork chops and cook until browned and cooked through, 4-6 minutes per side. Transfer to plate and keep warm in microwave.

Heat same pan over medium-high heat. Add ¼ cup water, vinegar, stock concentrate, 1 TBSP brown sugar , and  2-3 thyme sprigs. Bring to a simmer and cook, stirring occasionally, until slightly reduced, 2-3 minutes. Season generously with pepper. Turn off heat and stir in 1 TBSP butter until melted. Discard thyme sprigs.

Return pork chops to pan and turn to coat in glaze. Top pork chops with any remaining glaze and sprinkle with as much remaining chopped thyme as you’d like.