42nd Recipe Street

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.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/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.allrecipes.com/recipe/31483/stir-fried-snow-peas-and-mushrooms/

1 lb Snow Peas
8 oz Fresh Mushrooms, Sliced
1 T (.5 oz) Olive Oil
1 T (.5 oz) Sesame Oil
1/4 C Teriyaki Sauce
Hot Cooked Jasmine Rice, optional

Preheat large skillet over medium high heat for 5 minutes.

In a large bowl combine snow peas and mushrooms. Add in oils and mix well. Transfer to large skillet and cook on medium high heat until liquid has evaporated off the veggies and they are starting to caramelize.

Stir in teriyaki sauce and mix well. Serve with rice if desired.

Source: https://www.allrecipes.com/recipe/199134/southern-turnip-supreme/

1 C Water
1 Packet Chicken Bouillon
4 Medium Turnips, Peeled and Diced
1/2 Onion, Diced
1 T Minced Garlic
1/4 C (2 oz) Sour Cream
Salt/Pepper, to taste
Shredded Sharp White Cheddar, to taste

In a medium sauce pan combine the water, chicken bouillon, turnips, onion, and minced garlic. Mix well. Cover and cook for 10 minutes. Remove lid and cook another 10 minutes, or until all water has evaporated and fond develops at bottom of pan. Remove from heat and stir in sour cream. Serve warm with salt/pepper and sharp white cheddar on top.

Source: https://www.allrecipes.com/recipe/214157/caramelized-turnips/

3 Turnips, Peeled and Diced
1/4 C Water
1 Bullion Cube or Packet
1 T Butter
2 T Sugar (Brown or White will work)

Add turnips, water, and bullion to a skillet. Cook turnips until tender and water has evaporated. about 15 minutes. Add butter to pan and let melt. Sprinkle over sugar and mix well. Cook until butter and sugar turn into a sticky glaze coating the turnips.

Source: https://www.food.com/recipe/carrots-amaretto-211814

3 lbs (48 oz) Baby Carrots
6 T Butter
1/4 C Sugar (Brown or White will work)
1/2 C Amaretto Liquor

Boil carrots until tender. Drain. Melt butter in a large skillet or dutch oven. Add sugar and mix well. Add amaretto liquor and mix well. Add in carrots. Turn up the heat and cook off liquid until a sticky glaze forms.

Source: https://numstheword.com/cheesy-carrot-casserole/

1 Stick Button
1 Onion, Chopped
1/4 C Flour (Whole Wheat is OK)
1 t Salt
1/2 t Dry Mustard
1/2 t Black Pepper
2 C Milk
1 C Shredded Cheddar Cheese
2 lbs Baby Carrots
1 C Panko, Ritz, Cheez-Its, etc

Melt butter in dutch oven. Add onion and cook until soft. Add in flour and cook roux for a couple minutes. Slowly add milk, whisking well between each addition. Stir in cheese until melted. Stir in carrots. Transfer to a sprayed Lasagna pan. Bake for 30 minutes in 350F oven. Top with panco, crackers, cheez-its, etc, then bake another 15-30 minutes or until carrots are soft.

Note: you can boil/steam the carrots ahead of time, then immediately add topping and bake for 30 minutes to save time if desired.

Source: https://foodwishes.blogspot.com/2013/07/southern-style-green-beans-slow-beans.html

1/2 lb Bacon
1 Onion, Chopped
1 T Minced Garlic
3 C Chicken Broth
1 Roma Tomato, Diced
2 lbs Green Beans

Salt, Pepper, and Cayenne to taste

Cook the bacon and onion until the bacon is crisp. Add in the minced garlic and cook a couple minutes. Pour in the broth and de-glaze the pan. Add diced tomato, green beans, salt, pepper, and cayenne. Mix well. Cover and simmer for an hour or two, stirring occasionally.

Source: https://www.cooks.com/recipe/im94k3pk/bettys-mixed-vegetable-casserole.html

1 (10.5 oz) Can Cheddar Cheese Soup
1 C (4 oz) Shredded Cheddar Cheese
1 t Garlic Salt
1/2 t Black Pepper
2 (16 oz) Pkgs Country Trio Blend Vegetables
1 Large Onion, Chopped
1 C Chopped Celery
6 oz Cheez-Its

In a large bowl, combine the soup, cheddar, cheese, salt, and pepper.Stir in the mixed vegetables, onion, and celery. Mix to combine. Transfer to a sprayed lasagna pan.

Crush cheez-its in a ziplock back then sprinkle even over the top of the casserole. Bake in 350F oven for about 45 minutes, or until warmed through.

Source: https://www.allrecipes.com/recipe/67952/roasted-brussels-sprouts/

2 lbs Brussels Sprouts, Halved
2 T (1 oz) Olive Oil
Kosher Salt, to taste
Pepper, to taste
3 oz Kung Pao Sauce


Cover a cookie sheet with foil and spray with Pam. Toss the brussels sprouts with olive oil, salt, and pepper. Place in a single layer on cookie sheet. Cook in a 425F oven for about 20 minutes. Transfer to a large sauce pan. Stir in sauce and warm through.

Source: https://www.allrecipes.com/recipe/235560/chef-johns-five-spice-carrots/

1 lb Baby Carrots
1T (.5 oz) Olive Oil
1/2 t Chinese 5 Spice

Mix all together in a sauce pan. Cover and cook until carrots are tender.

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: http://orsararecipes.net/spaghetti-aglio-e-olio-recipe

1 lb Spaghetti or Egg Noodles
1/4 C (2 oz) Olive Oil
3 T Minced Garlic
2 Dried Chili Peppers
Romano, Asiago, or Parmesan Cheese
Basil

Cook the pasta according to the package directions. Meanwhile, saute the garlic and chili peppers in the oil over medium low heat. Drain the pasta and return to the pan. Toss with the olive oil. Discard the peppers. Top with cheese and basil. Also good with popcorn shrimp.

Source: http://allrecipes.com/recipe/228873/parmesan-brussels-sprouts/

1 (9 oz) PKG Shaved Brussels Sprouts
1 T (.5 oz) Olive Oil
Salt and Pepper, to taste
2 oz Shredded Parmesan

Preheat a pan for 5 minutes on just over medium heat.

Combine olive oil and sprouts in a large ziplock bag. Shake well to coat. Transfer to pan and season with salt and pepper. Saute over medium high heat until they start to caramelize and stick to the pan. Turn off heat and stir in Parmesan.

1 oz = 49 Calories

Source: http://www.foodnetwork.com/recipes/traditional-british-mushy-peas-recipe-2107296

1 (16 oz Bag or 2.5 C) Split Peas, sorted and rinsed.
1 T Baking Soda + Boiling Hot Water for Soaking
4 C Water
2 T Butter or Extra Virgin Olive Oil
2 t Salt
1 t Sugar, optional

Sort and rinse the split peas to remove any rocks. Places peas in the bottom of a large bowl and cover with lots of hot boiling water. Add baking soda and mix well. Let sit over night.

Rinse off the peas with a few changes of cold water. You do not want any baking soda on them since it has a bitter flavor. In a medium sauce pan, combine soaked peas and water. Bring to boil, then simmer for about 1.5 hours or until desired consistency is reached. Stir in butter, salt, and sugar if desired.

Nutrition Information
Peas - 1100
Butter - 204
Sugar - 16
Grant Total: 1320 cals @ 46.5 oz
1 oz = 28 cals

Source: Me!

1 (16 oz) PKG Angel Hair
1 T (.5 oz) Olive Oil
Assorted Chopped Veggies (Carrot, Onion, Mushrooms, Snow Peas, etc)
1 (14 oz) Bag Coleslaw
Tamari/Soy Sauce, if desired.

Break angel hair into smaller pieces if desired. Cook pasta according to package directions and drain. Leftover pasta works the best.

Put oil in bottom of pan. Turn to medium high and let warm for about 5 minutes. Add in chopped veggies and saute for about 5 minutes. Add in coleslaw and mix well. Cover in cook about 10 minutes or until the veggies are tender. Stir in angel hair and warm through. Serve with Soy Sauce.