42nd Recipe Street

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://www.penzeys.com/shop/recipes/homemade-hot-chocolate/

2 C Milk
1 1/2 T Sugar
1 1/2 T Cocoa Powder
1 pinch Cinnamon, Optional
1/4 t Vanilla Extract, Optional
Mini Marshmallows, Optional

Combine milk, sugar, cocoa powder, and cinnamon in a sauce pan. Whisk until smooth and heated through. Remove from heat and whisk in vanilla extract. Top with mini marshmallows if desired.

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.

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.

1 Stick (8 T) Butter
1/4 C Cocoa Powder
1/2 C Chocolate Milk (I like Shatto)
1/2 t Salt
3 C Quick Cooking Oats
1/2 C Peanut Butter
1 t Vanilla Extract

Line a spring form pan with wax paper.

In a sauce pan melt the butter. Stir in sugar, cocoa powder, milk, and salt. Boil rapidly for 1 minute and 30 seconds. Remove from heat. Stir in oatmeal, peanut butter, and vanilla extract. Mix well.

Quick transfer to the spring form pan and smooth out. Chill and cut into wedges to serve.

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://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.

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.recipetineats.com/crispy-oven-baked-chicken-wings-honey-garlic-sauce/
WARNING: do not use skinless thighs, since there is nothing to crisp up that way. 

2 lbs Skin on Thighs, or Wings/Drummies.\
2 T Baking Powder
1/2 t Salt

Adjust oven racks to upper-middle and lower-middle positions. Preheat oven to 250F.
Rinse and pat chicken dry. Put in ziplock bag with baking powder and salt. Shake to coat.

Line a cookie sheet with foil, then place a cooling rack on top. Spray with pam and then put the chicken on top.

Bake on lower rack at 250F for 30 minutes. Transfer to top rack and bake at 425F for 40 minutes.

Source: https://www.cookingclassy.com/slow-cooker-creamy-tomato-basil-tortellini-soup/

Note: The original recipe called for heavy cream, but I forgot to put it in. It was fantastic without the extra calories so I'm leaving it as is without the heavy cream.

2 Carrots, Diced
1 Small Onion, Diced
1 T (.5 oz) Olive Oil
1 t Minced Garlic
42 oz Finely Chopped Tomatoes 
16 oz Vegetable Broth
1 T Basil
1 Large Bay Leaf
1 T Sugar
1 (20 oz) Bag Frozen Tortellini
Salt and Pepper to taste
Parmesan Cheese, Optional

Saute carrots and onion in olive oil until tender. Stir in minced garlic and cook a little longer.

Combine tomatoes, broth, basil, bay leaf, and sugar in crock pot. Cook on low for 6-7 hours or HIGH for 3-31/2 hours. Discard bay leaf if desired.

Stir in tortellini and cook on HIGH heat another 15-30 minutes or until heated through.

Serve with Parmesan cheese on top.