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://tasty.co/recipe/scalloped-potatoes

1 T Butter
1 t Minced Garlic
1 T Flour
1 C Milk
1 t Salt
1/2 t Pepper
3 Large Baking Potatoes (42 oz / 2.75 lbs), sliced
2 oz Parmesan Cheese

Preheat oven to 350F. Peel and slice the potatoes into rounds then place in a small baking dish.

In a small saucepan, fry the garlic in butter until fragrant. Add the flour, salt, and pepper. Mix well. Slowly add milk while constantly whisking. Bring to a boil, then remove from heat.

Pour the sauce over the potatoes and then sprinkle with Parmesan. Bake for about 1 hour, or until bubbly and golden.

Source: https://42ndrecipestreet.blogspot.com/2018/11/smoked-gouda-mac-n-cheese.html

Recently I went to Panera while out to the mall and had their Mac & Cheese. Delicious! This is my attempt to re-create it

1 (16 oz) PKG Pasta
3 T Butter
2 T Flour
1 T Garlic Salt
1/4 t Pepper
2 C Milk
12-13 oz White Cheddar

Cook pasta according to package directions and drain.  Use the same pan and melt the butter over medium heat. Stir in the flour and seasonings. Cook for a couple minutes, whisking frequently. Stir in the milk a little at a time, mixing constantly. Stir in the cheese and mix until well melted and very smooth. Return pasta to pan and mix well to coat.

Source: https://www.allrecipes.com/recipe/27074/smoked-gouda-mac-and-cheese/

1 (16 oz) PKG Pasta
3 T Butter
2 T Flour
2 C Milk
1 T Garlic Salt
1/4 t Pepper
5 oz Cheddar Cheese, Shredded or Cubed
Note: You can use 12 or 13 oz of whatever cheese you like!

Cook pasta according to package directions and drain.  Use the same pan and melt the butter over medium heat. Stir in the flour and cook until a roux forms. Stir in the milk a little at a time, mixing constantly. Add garlic salt and pepper. Stir in the cheese and mix until well melted and very smooth. Return pasta to pan and mix well to coat.

Source: http://damndelicious.net/2014/10/11/one-pot-garlic-parmesan-pasta/

2 T (1 oz) Olive Oil
2 lbs Boneless Skinless Chicken Breast, cut into bite size pieces
8 Cloves Garlic, Minced (Next time more!)
4 T Butter
4 C Chicken Broth
2 C Whole Milk (Next time half and half!)
Kosher Salt and Pepper, to taste
16 oz Fettuccine Noodles
1/2 C Parmesan, Grated

Heat the olive oil in a large dutch oven on medium heat. Add chicken pieces. Cover and cook until the chicken is nearly done. Turn up the heat to high, add the garlic, and cook uncovered until all the water is gone, and the chicken is browned and starting to stick to the bottom of the pan. Turn the heat down to medium and add butter. Stir until the butter is completely melted.

Add chicken broth, milk, salt, and pepper. Mix well and bring to a boil. Add fettuccine noodles and simmer until the pasta is cooked to your taste. If the mixture is too thick, add more milk as needed until desired consistency is reached.

Remove from heat. Stir in Parmesan and serve with a veggie side dish.

3 Cloves Garlic
2 lbs 96/4 Ground Beef
1 (28 oz) PKG Strained Tomatoes OR
3 lbs Fresh Tomatoes, Pureed
1 t Salt
1/2 t Dried Oregano
1/2 t Red Pepper Flakes
1/4 t Dried Basil
1/3 t Dried Parsley
Pasta and Parmesan Cheese

Cook ground beef with garlic. Add remaining items and simmer for 10 minutes. Serve over pasta and top with cheese if desired.

Nutrition Information
Garlic - 13
Ground Beef - 1040
Strained Tomatoes - 192
Total Calories: 1245

Source: http://www.foodnetwork.com/recipes/bobby-deen/avocado-cream-sauce-recipe-1971758

1 Medium Avocado
2 oz Plain Non-Fat Greek Yogurt
Kosher Salt, to taste
Lime Juice, to taste

Cut avocado in half. Remove pit and scoop out the meat. Mash with a fork. Stir in yogurt, salt, and lime juice.

Goes great with spicy baked chicken burrito/wraps as well as tacos.

5 T Butter
1 T Garlic
1 T Basil
2 t Oregano
2 lbs Pre-Cooked Shrimp, tail off.

Put shrimp in a pot of water and bring up to temp. Do not boil.

Melt butter. Add garlic and saute until golden. Stir in herbs. Pour over shrimp.

Source: Derik


1 (12 oz) PKG Egg Noodles
2 T Salt

1 (16 oz) Jar Cheesy Double Cheddar Ragu
1 Green Pepper, Chopped
1 Jalapeno Pepper, Chopped
1 Habanero Pepper, Seeded & Chopped


1 T Butter
2 Coves Garlic, Minced
1 (16 oz) PKG Chicken Breast, Cut Into Bite Sized Pieces
Black Pepper, To Taste
Seasoned Meat Tenderizer, To Taste
1 Onion, Chopped

 Bring a large pot of water and 2 T of salt to a boil. Cook noodles until al dente and drain.

In a small sauce pan, combine cheddar Ragu, green pepper, jalapeno, and habanero. Mix well and simmer until needed.

Cut chicken into bite sizes pieces and season with black pepper and seasoned meat tendorizer.  In a large skillet, melt butter. Add garlic and cook about 30 seconds or until fragrant. Add chicken and onion. Cover and cook until chicken is done. Remove lid, turn up the heat to medium high, cook off excess liquid, and brown chicken.

Stir in cheese sauce. Mix well. Stir in noodles mix well.

1 (16 oz) PKG Spaghetti Noodles
2 T Salt
1 lb Ground Beef or Turkey
1 (29 oz) Can Tomato Sauce
1 Spaghetti Seasoning Packet
1 T Parsley Flakes
1/4 C Italian Dressing
Parmesan/Mozzarella Cheese, Optional

In a large dutch oven bring plenty of water and 2 T of salt to a rolling boil. Add spaghetti noodles and cook 1 minute under package directions so it is al dente. Drain.

While the pasta is boiling, Cook ground beef/turkey with garlic. Drain off any excess fat and return to pan. Add tomato sauce, seasoning packet, parsley, and Italian dressing. Mix well and let simmer until pasta is done

Combine drained noodles and spaghetti sauce in dutch oven. Mix well. Serve with cheese if desired.

Source: The Sriracha CookBook 50 "Rooster Sauce" Recipes that Pack a Punch by Randy Clemens (Page 40)

4 lbs Prepared Breaded Chicken Strips
1 C (2 Sticks) Butter
2/3 C Sriracha
1/2 C Honey
2 t Kosher Salt
Juice of 1 Lime, about 2 T

Cook the chicken strips according to package directions. Baking works best since it won't make your sauce runny. If deep frying, pat dry.

Meanwhile, melt butter in a small sauce pan. When meted, add remaining ingredients and mix well. Keep warm over low heat until chicken is done.

Cut chicken strips into bite size pieces. Working in small batches, add chicken to the sauce and stir well to coat. Some separation of the sauce is normal, simply mix well. Pull chicken out with a slotted spoon.

Source: http://allrecipes.com/Recipe/Sweet-and-Spicy-Green-Beans/Detail.aspx

1LB Fresh Green Beans
1 T Oil
2 T Soy Sauce
1 Clove Garlic, Minced
1 t Garlic Chili Sauce (Sriracha)
1 t Honey

Steam green beans for 3-4 minutes.

Combine soy sauce, garlic, sriracha, and honey in a small bowl. Mix until smooth.

Heat the canola oil in a skillet over medium heat for a few minutes. Add the green beans and saute for 3-5 minutes to your preference. Pour in the sauce mixture. Cook until the liquid is mostly gone.

Source: http://foodwishes.blogspot.com/2011/11/french-onion-green-bean-casserole-its.html

2 T Butter
3 Onions, Sliced
Salt and Pepper, to Taste
1 T Sherry Vinegar
2lbs Green Beans, Blanched
Salt and Pepper to Taste
4 oz Grated Gruyere Cheese, Divided
2-3 oz Grated Parmesan Cheese
1 C French Fried Onions

White Sauce
2 T Butter
2-1/2 T Flour
2-1/2 C Milk
Pinch of Nutmeg
Pinch of Cayenne
1/4 t Dried Thyme
Salt and Pepper, to Taste

Saute onion in butter with salt and pepper until caramelized. about 20 minutes. De-Glaze with vinegar and set aside. Meanwhile, Blanch green beans in boiling water salted water for 3-4 minutes. Drain green beans very well.

Melt the butter and whisk in the flour. Add the milk, a small amount at a time until all the lumps are out. Add nutmeg, cayenne, thyme, salt, and pepper. Bring to a simmer and cook 2-3 minutes and set aside.

Layer into a sprayed 9x13 casserole dish:

1/2 Onion Mixture
All the Green Beans, Seasoned with salt and pepper
All the White Sauce
1/2 the Gruyere Cheese
Remaining Onion Mixture
French Fried Onions
Remaining Gruyere Cheese
Parmesan Cheese

Bake for about 30 minutes in 375F oven. Let sit 10 minutes.

Source: http://foodwishes.blogspot.com/2013/05/smoked-turkey-spring-pea-fettuccine.html

8 oz Dry Fettuccine Noodles, Boiled in Salted Water
1 T Olive Oil
1 T Minced Garlic
1/4 Onion, Minced
6-8 oz Smoked Turkey or Chicken, Chopped
16 oz Heavy Cream
1/2 C Green Peas (Frozen or Fresh)
Salt, To Taste
Pepper, To Taste
Cayenne Pepper, To Taste
2 T Minced Fresh Tarragon Leaves (See Note)
1 t Lemon Zest (See Note)
Parmesan/Romano

Boil the noodles for the least amount of time on the package so they are a bit under done.

Heat olive oil in pan, over medium heat until warm. Add garlic and onion. Saute for 30 seconds. Add turkey and saute for 1 minute. Add cream, salt, pepper, and cayenne. Bring to a boil. Reduce heat and simmer for 4-5 minutes or until the it reduces and thickens into a sauce. Stir in peas and turn down to low until the noodles are done.

Add noodles, tarragon leaves, and lemon zest. Mix well. Top with Parmesan or Romano if desired.

NOTE: I wasn't a huge fan of the lemon zest the last time, so next time I will probably omit it and see how i like it. Regardless, the sauce was very creamy and definitely a keeper!

Source: http://foodwishes.blogspot.com/2013/01/beef-goulash-thick-hungarian-soup-thin.html

2 T Vegetable Oil
2.5 lbs Beef Chuck Roast
Kosher Salt, to taste
Fresh Ground Pepper, to taste
2 Onions, Coarsely Chopped
1/2 t Kosher Salt
2 t Caraway Seeds, Ground if Desired
2 T Hungarian Paprika
1 t Fresh Ground Pepper
1/2 t Cayenne Pepper
1 t Dried Majoram
1/2 t Dried Thyme
4 C Chicken Broth (or Water + Bullion Cubes)
1/4 C Tomato Paste
3 Garlic Cloves, Crushed (or 1 T Minced)
1/2 t Kosher Salt
1 Bay Leaf
1 t Sugar
2 T Balsamic Vinegar
Hot Cooked Rice, Noodles, Bread Bowl, etc.

Heat 2 T of oil in a pan over Medium heat for 5 minutes.

While the pan is heating, cut chuck roast into bite size pieces and season generously with salt and pepper. Toss with your hands to coat evenly.  Sear chuck in pan, in small batches so you do not crowd. Transfer seared meat to a Dutch Oven/Stock Pot.

Cook onion with the salt, in the same pan you seared the meat in. When the onion is caramelized, transfer the onions and any remaining liquid to the stock pot. You will want a mostly dry pan for the next step.

Combine caraway seeds, hungarian paprika, pepper, cayenne pepper, majoram and thyme in the pan and toast for about 2 to 3 minutes or until fragrant, being careful to not burn the spices. Add 1 cup of chicken broth to the pan to deglaze it. Transfer to stock pot.

Add remaining 3 cups of broth, tomato paste, garlic, salt, bay leaf, sugar, and balsamic vinegar to stock pot. Mix well and cook for about 1.5 - 2 hrs or until the meat is as tender as you want it.

Serve with Rice, Noodles, bread bowl, etc.

Source: http://www.youtube.com/watch?v=DO74GW5hGW4

4 T Sugar
6 T Soy Sauce
2 t Dark Soy Sauce
2 t Hoisin Sauce
2 t Ketchup
2 T Oyster Sauce
2 t Bullion Cube Powder (2 Cubes)
1 t Minced Garlic
1/2 t White Pepper
2 C Water

Bring water to a boil in a small sauce pan. Meanwhile in a small bowl combine remaning ingredients. Mix well. Add to boiling water and mix well.

This sauce is the base for many recipes.

Note: There wasn't really enough sauce for the entire package of fettuccine noodles, so next time i'm going to double the sauce. I think melting in the cheese a little at a time, rather than dumping the whole container in there might also be a good idea. I also want to stir in a half a package of cream cheese and see if that helps the flavor any. Could also use more roasted garlic, perhaps minced prior to going into the oven and then crushing with a fork afterwards.

4 Cloves Garlic
6 T Butter, Divided
Salt & Pepper
1lb Boneless, Skinless Chicken Breast, Cut Into Bite Size Pieces
Meat Tenderizer
Black Pepper
1 C Heavy Cream
1 (5oz) PKG Shredded Parmesan, Asiago, Romano Cheese
Hot Cooked Fettuccine Noodles

Place 1 T butter and whole garlic cloves in a small oven safe dish. Sprinkle with salt and pepper. Cover with foil. Bake for 30 minutes in 350F Oven. When garlic is tender, pull it out of the shallow dish and crush it with a fork. Do not dispose of melted butter.

Meanwhile, cut chicken into bite size pieces. Coat with meat tenderizer and black pepper. Melt 2T butter in a pan and cook the chicken until done. When chicken is done, turn the heat up to evaporate the extra liquid off and brown the chicken. Remove chicken from pan and set aside.

Melt remaining 3 T of butter in pan with the leftover melted butter from the roasted garlic. When the butter is melted, add in the heavy cream and bring to a simmer. Simmer for 5 minutes. Turn heat on low and stir in the garlic and cheese. Mix until smooth. Add chicken and mix well.

Serve over hot cooked fettuccine noodles.