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.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

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/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.

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: https://www.youtube.com/watch?v=8RifGBTeLJs

1/2 T (.5 oz) Olive Oil
1 Can Black Beans, Rinsed and Drained
1 Can Kidney Beans, Rinsed and Drained
1 Can Corn, Drained
1 (7 oz) Can Hot Salsa
1 Packet Taco Seasoning
Tortilla Chips
Cheese, to taste

Other toppings:
Diced Onion
Diced Peppers
Hot Sauce
Sour Cream
Avocado/Guacamole
Tomatoes
Salsa

Heat olive oil over medium high heat. Add black beans, kidney beans, and corn. Saute until warmed through and hot. Add salsa and taco seasoning, mix well and let simmer until most of the liquid is gone.

Line a cookie sheet with foil and pre-heat oven to 350F. Layer on the chips, then the filling, then cheese. Repeat layers if desired. Bake for about 5-10 minutes or until cheese is melted. Topping with whatever else you want on your nachos.

Source: https://www.youtube.com/watch?v=Jzhi134XyfU

Beef Roast
1 Bag Baby Carrots
1/2 Onion, Chopped
6 Small Potatoes, Sliced
1 Carton Beef Broth
Black Pepper, to taste
Kosher Salt, to taste
Oregano, to taste
Worcestershire Sauce, to taste

Combine all in a crock pot and cook on low for 6-8 hours. You can thicken the broth to make gravy.

1/2 Onion, Chopped
1 lb Ground Beef OR
1 lb Italian Sausage
8 Oven Ready Lasagna Noodles
1 (28 oz) Can Petite Diced Tomatoes (I like Pomi)
1 (8 oz) Can Tomato Sauce (I like Pomi)
1/2 C Water
1/2 t Salt
1/2 t Sugar
1/2 t Garlic Powder
1 C (8 oz) Ricotta Cheese
6 oz Shredded Mozzarella Cheese
Oregano, to taste

Saute onion and ground beef until caramelized and starting to stick to the bottom of the pan. Break each lasagna into about 1 inch pieces and place on top of beef.

Whisk together diced tomatoes, tomato sauce, water, salt, sugar, and garlic powder. Pour over noodles and make sure they are completely covered.

Turn the heat down to just below medium and cook for about 10 minutes. DO NOT STIR.

Remove lid from pan and mix well, separating noodles that may be stuck together. Put lid back on and cook another 10 minutes, stirring from time to time.

Turn off heat and add ricotta cheese dollops in small spoonfuls. Cover and let warm for 5 minutes. Top with shredded cheese and oregano. Cover and let sit for 3 minutes.

Source: http://www.geniuskitchen.com/recipe/homemade-rice-a-roni-24476

2 lbs Boneless Skinless Chicken Breast
Seasoned Meat Tenderizer
1 T Minced Garlic
2 T Butter
1 T (.5 oz) Olive Oil
1 (7oz) PKG Fideo 
1 Onion, Chopped
2 C Rice
1 t Garlic Powder, to taste
1 t Kosher Salt, to taste
1/2 t Black Pepper, to taste
Cayenne Powder, optional to taste
4 C Chicken Stock

Cut chicken into bite size pieces. Season with the meat tenderizer. Melt butter in a large, deep skillet. Add garlic and chicken. Cover and cook until mostly done. Remove lid from pan, turn up heat and cook until all liquid has evaporated and chicken is golden.

While chicken is cooking, heat olive oil in a large sauce pan or dutch oven. Saute onion and fideo until golden. And rice, garlic powder, salt, pepper, cayenne (optional), and chicken stock. Cover and simmer until rice is done.

Combine rice and chicken. Mix well.

Source: https://slowcookergourmet.net/slow-cooker-veggie-pot-pie/

6-7 Cups Frozen Veggies (I used Corn, Fiesta Blend Veggies, and Potatoes)
16 oz Chicken Broth
1/4 C Flour
1 t Garlic Powder
1 t Kosher Salt
1 t Black Pepper
1 lb Boneless Skinless Chicken Breast
1/4 C Water
1/4 C Cornstarch
1 Pie Crust
Cheese to taste

Put veggies in the bottom of a slow cooker. Add in flour, garlic powder, salt, and pepper. Mix well to coat. Stir in broth and until well mixed with flour. Add in chicken and cover it with the veggie mix. Cook on high for 4 hours. Pull out chicken and shred.

Mix together cornstarch and water and then stir in with shredded chicken and veggies. Transfer to a pie plate and cover with pie crust.

Bake according to pie crust directions until golden. Top with cheese.

Source: https://tasty.co/recipe/slow-cooker-butter-chicken

1 Single Serving Container Plain Nonfat Yogurt (not greek)
1 (6 oz) Tin Tomato Paste
1 (13.5 oz) Tin Light Coconut Milk
1 T Curry Powder (Madras Hot works OK)
1 T Garam Masala
1 T Chili Powder
1 T Minced Garlic
1 lb Boneless Skinless Chicken Breasts
1 Stick (8 T) Butter
Hot Cooked Rice

In the bottom of a crockpot combine yogurt, tomato paste, coconut milk, curry powder, garam masala, chili powder, and minced garlic. Whisk together until smooth. Add chicken breast, making sure that they are covered in the sauce. Place the stick of butter on top.

Cover and cook on high for 4 hours. Pull out chicken breasts and shred. Mix sauce well to incorporate melted butter. Add in shredded chicken and mix well again. Serve over rice.