42nd Recipe Street

1 (6.5 lb) Pork Shoulder
BBQ Rub, such as Three Little Pigs Touch of Cherry

Generously coat Pork Shoulder in BBQ Rub. Preheat traeger to 250F. Smoke pork shoulder for 90 minutes per pound. Occasionally spritz with apple juice.

Wrap in foil and place in cooler for 1 hour, then shred pork

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.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/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://topsecretrecipes.com/mcdonalds-breakfast-burrito-copycat-recipe.html

1 lb Pork or Turkey Sausage
2 T Diced Mild Green Chilies
1 (32 oz) Carton Egg Whites
12 Slices American Cheese
12 (10") Tortillas, warmed

Cook sausage in pan. Drain and return to pan. Stir in mild green chilies and cook for about 2 minutes. Add in egg whites and cook until well done and no liquid remains. Break each cheese slice in half and place along one side of tortilla. Spoon filling into the tortilla and then roll. Wrap in foil.

Meatballs
1 lb Ground Beef
1 lb Ground Pork
3/4 C Parmesan Cheese
2 Eggs
1 t Salt
1/4 t Black Pepper
1/4 t Garlic Salt
1 t Onion Powder
1/4 t Oregano

Sauce
1 C Beef Stock
1 C Heavy Cream
3 T Whole Wheat Flour
1 t Soy Sauce
1 t Black Pepper
1/2 t Dried Rosemary

In a large bowl combine all meatball ingredients and mix well. Roll into small meatballs. Bake in 350F oven for 25 minutes or until 165F.

Combine all sauce ingredients in a medium saucepan and mix well until smooth. Simmer for 10 minutes or until thickened. Add meatballs and simmer another 5 minutes.

Serve over steamed broccoli.

1 T Oil
1 PKG Smoked Sausage, Polish Sausage, Andouille Sausage, etc
1 Onion, Chopped
1 PKG Angel Hair Coleslaw Cabbage
1/2 t Salt
1/2 t Pepper
1 T Minced Garlic
2 t Splenda
2 t Apple Cider Vinegar
1 - 1 1/2 t Brown Mustard

Heat oil in pan. Cut sausage into bite size pieces and brown in oil. Remove sausage from pan and put in a bowl. Add chopped onion and cabbage to pan. Cook until onion and cabbage have softened/wilted. Mix together salt, pepper, garlic, splenda, vinegar, and brown mustard in a small bowl. Pour over vegetables and mix well. Stir in sausage. Mix well and warm through.

1 Pork Tenderloin (1-3lbs)
2 t Salt
3/4 C Water

Place water and salt in crock pot. Wash pork tenderloin and remove any excess fat and silverskin. Cook tenderloin in salt water for about 8 hours on low.

Source: http://www.messforless.net/2013/09/tater-tot-breakfast-casserole-food-fun.html

1lb Sausage (About 12 Patties)
6 Eggs
1 C Milk
1/2 t Seasoned Salt
1 t Pepper
16 oz Tater Tots
8 oz Shredded Cheese

Cook sausage and drain. Spread evenly across the bottom of a sprayed 9x13 lasagna pan. Whisk together eggs, milk, salt, and pepper. Pour over sausage. Sprinkle with half the cheese. Top with tater tots. Sprinkle with remaining cheese. Bake in 350F (325 if oven runs hot) for about 40 minutes or until golden and bubbly.

5 oz = 321 Calories

Source: Derik's Aunt Gaylene

2.25 lbs Ground Beef (85% lean) OR Pork
1/2 Large Onion, Finely Minced
1/2 Green Pepper, Finely Minced
2 T Garlic Powder
1/2 t Crushed Red Pepper
Black Pepper, to Taste
1/4 t Seasoned Salt
1 T Sesame Oil
1 Egg
Lumpia Wrappers

Egg Wash
1 Egg
2 T Water

Mix all of the Lumpia Filling ingredients in a bowl. Place about 1-2 T of filling at the top of the lumpia wrapper and roll up, sealing with a bit of egg wash.

Fry on medium to medium low heat until golden brown. Drain lumpia at an angle after frying.

Source: http://www.nigella.com/recipes/view/ginger-glazed-ham

1 (3lb) Ham
6 oz Chunky Ginger Preserves
1 T Dijon Mustard
1/4 C Brown Sugar
1/4 t Ground Cloves

Line a lasagna pan with foil. Place ham in oven and preheat to 425F. This will make sure the ham is up to temp by the end of baking. It takes about 12 minutes per pound of ham, so a 3lb ham will need about 16 minutes + 20 minutes of baking time. Adjust time as needed.

Mix together the ginger preserves, dijon mustard, brown sugar, and ground cloves.

When the oven comes up to temp, remove the ham and pour the glaze over to coat.

Return ham to oven and bake for additional 20 minutes.