42nd Recipe Street

Source: https://cafejohnsonia.com/2013/02/how-to-slow-cooker-black-beans.html

Source: https://www.allrecipes.com/recipe/16796/acorn-squash/

2 Acorn Squash, halved and seeds removed
2 T Butter
4 t Brown Sugar

Preheat oven to 350F. Place acorn squash upside down and bake about 30 minutes. Flip squash right side up. Place 1/2 T of butter and 1 t brown sugar in each squash. Return to oven and bake another 30 minutes.

Source:  https://tips.acehardware.com/blogs/traeger-smores-cones-recipe/

Sugar Cones
Chocolate Chips
Mini Marshmallows

Fill the sugar cone with layers of chocolate chips and mallows. Place in jalapeno popper pan.

Cook in 275F traeger for 5-7 minutes, or until bubbly.

1 T Butter or Olive Oil
1/2 Onion, Chopped
3 Stalks Celery, Chopped
1 Apple Chopped
2 C Chicken Stock
1 C Dry Wild Rice (Mixed with Brown Rice OK)

Saute onion, celery, and apple in butter until soft. Stir in chicken stock and rice. Cover and cook for about 45 minutes or until liquid is absorbed and rice is soft.

Source: https://www.allrecipes.com/recipe/149218/spiced-slow-cooker-applesauce/

4 Apples, cored and chopped
1 T Water
2 T Brown Sugar
1 t Pumpkin Pie Spice

Combine all in a sauce pan. Cover and cook over medium heat for about 15-20 minutes, or until apples are as soft as you like them.

Goes great with ice cream on on a bowl of puffed cereal.

Source: https://www.allrecipes.com/recipe/99125/asparagus-and-cashews/

1 T (.5 oz) Sesame Oil
1 t Fresh Minced Ginger
1 Bunch Asparagus, woody stems removed
1 T Soy Sauce
1/2 C Cashews

Over medium heat, saute minced ginger in oil until light brown. Add asparagus and cook for a few minutes, then add soy sauce and cashews. Turn up the heat and cook off the liquid. Asparagus should be bright green and crisp tender.

Source: https://www.allrecipes.com/recipe/230901/easy-oven-brown-rice/

1 T Butter
1 T Minced Garlic
2 C Chicken Broth OR 2 C Water with 2 Chicken Concentrate Packets
1 C Dry Brown Rice

Preheat oven to 400F.

Melt butter in a sauce pan. Saute garlic until fragrant. Add chicken broth or water and concentrate.

Place rice in the bottom on a oven safe casserole dish and pour over broth mixture. Cover tightly with foil and bake for 1 hour. After 1 hour check rice. If it's not soft enough for your liking, add another 1/4 C of water and bake another 15 minutes.

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

2 lbs Chicken Wings
3 Parts Rub (Such as Holy Voodoo) to 1 Part Cornstarch

Bring chicken wings up to room temp. Combine rub and cornstarch. In a large ziplock bag, coat chicken wings with rub.

Smoke wings at 180F for 1 hour. Bring temp up to 350F and cook for some amount of time which Derik can't remember! We will have to get the time next-go-round.

Source: Unknown

1/2 C Milk
1 Egg
1/2 T Oil, About .2 oz
1/4 C Whole Wheat Flour
6 T Rolled Oats
2 t Brown Sugar
2 t Baking Powder

Mix together the milk, egg, and oil. Add the flour, oats, brown sugar, and baking powder. Mix until Just combined. Cook in a sprayed pan on stove.

1 Eggplant, Peeled and Cubed
1 T Olive Oil
Kosher Salt and Pepper to taste

1/2 C Shredded Cheddar Cheese
1/2 C Whole Wheat Bread Crumbs
1 Egg
1 T Parsley
1 T Onion, Chopped OR 1 t Onion Powder
1 Clove Garlic, Minced
1/2 t Salt
1/4 t Pepper

Preheat oven to 350F. Roast eggplant with olive oil, salt, and pepper, for about 20 minutes.

In a large mixing bowl, mash the roasted eggplant. Add remaining items and mix well. If the batter is too wet to make into patties, add some more bread crumbs.

Either pan fry the patties until crispy or bake for 20 minutes, flipping after 10 minutes.

Source: https://www.foodiesofsa.com/4-delicious-millet-recipes

1 C Water
1 C Milk
1 t Vanilla, Almond, or Chocolate Extract
2 T Cocoa Powder
1/4 t Salt
1/2 C Millet, Rinsed

Combine water, milk, extract, cocoa powder, and salt in a sauce pan. Bring to boil. Add millet. Cover and reduce to simmer. Cook for 20-25 minutes stirring occasionally.

Source: https://www.allrecipes.com/recipe/235316/garlic-quinoa/

1 T Butter
1 Clove Garlic, Minced
2 C Chicken Broth
1 C Quinoa, Rinsed

Melt butter in a sauce pan over medium heat. Add butter and garlic and cook until fragrant. Add chicken broth and quinoa. Bring to a boil, cover and simmer about 15 minutes. Turn off heat and let sit for 5 minutes.

Source: https://www.allrecipes.com/recipe/222948/fried-yellow-squash-with-potatoes-and-onions/

2 T Butter
2 Cloves Garlic, Minced
1 Onion, Diced
3 Potatoes, about 20 oz total
2 Yellow Summer Squash, Diced
Kosher Salt and Pepper, to taste

Melt butter in a large skillet. Add garlic and onion, cooking until onion is tender. Add potatoes and cook another 15 minutes. Add squash, turn up the heat, and cook until all liquid has evaporated out.

 

Source: https://www.allrecipes.com/recipe/228415/jumbo-whole-wheat-blueberry-muffins/

2 T Melted Butter
1 T Olive Oil
1 C Skim Milk
1 Egg
1 1/2 C Whole Wheat Flour
1/2 C Sugar (or 1/3 C Honey)
2 t Baking Powder
1/2 t Cinnamon
1/t Salt
2 C Blueberries

Melt the butter. Stir in olive oil and milk to cool down the liquid. Stir in egg. Add flour, sugar (or honey), baking powder, cinnamon, and salt. Mix until just combined. Fold in blueberries.

Preheat oven to 350F. Spray muffin pan with cooking spray or line with cupcake liners. Divide batter amongst 6 jumbo muffin tins, or divide between normal size muffin tins.

Bake about 30-35 minutes or until toothpick comes out clean. If you used honey you may want to lower temp to 325 since they will brown faster.

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.everyplate.com/recipes/gravy-lover-s-meatballs-5b9bdca630006c0d8101a2b7

1 T Butter
1 Onion, Chopped
Salt and Pepper to taste
1 T Flour
3/4 C Water
1 Packet Beef Stock Concentrate, About 1 T

Heat 1 TBSP butter in large pan over medium heat until melted. Add onion and a pinch of slat and pepper.

Cook, stirring, until browned and softened, 8-10 minutes. Add flour. Cook, stirring, until lightly browned, about 1 minute. Gradually stir in 3/4 cup water until fully incorporated. Stir in stock concentrate and simmer until thickened, about 1 minute. Season with salt and plenty of black pepper.

This goes well with meatballs and/or mashed potatoes

Source: https://www.allrecipes.com/recipe/216759/the-perfect-cinnamon-roll-icing/

2 oz Cream Cheese, Softened
7 T Butter, Softened
1/2 t Vanilla Extra
2 T Milk
1 1/2 C Confectioners' Sugar
1/4 t Salt

Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla, milk, and salt, then gradually mix in the confectioners' sugar and salt until smooth and fluffy.

Source: https://www.allrecipes.com/recipe/255939/yeast-free-cinnamon-rolls/

3/4 C Flour
2 T Sugar, Divided
1/2 t Baking Powder
1/4 t Baking Soda
1/8 t Salt
5 T (2.5 oz) Milk
4 T Butter, Divided
1 t Apple Cider Vinegar
3 T Brown Sugar
1 t Ground Cinnamon

Preheat oven to 375F and spray muffin pan with non stick spray. We will use only 8 of the cups.

Mix flour, 1 tablespoon white sugar, baking powder, baking soda, and salt together in a bowl.

Melt 2 T butter in microwave. Add milk and apple cider vinegar. Mix well. Pour over the flour mixture. Mix well until a soft dough forms.

Dust a flat work surface with flour. Roll dough out to a 6x7-inch rectangle. Spread remaining 2 tablespoons butter on top.

Mix remaining 1 tablespoon white sugar, brown sugar, and cinnamon in a small bowl. Sprinkle evenly over the buttered dough.

Roll up lengthwise into a log. Cut into 8 pieces using a knife. Place 1 piece into each muffin cup.

Bake for 13-15 minutes or until golden. Top with icing if desired.

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.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

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/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/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.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: Me

1 T Sesame Oil
1 T Olive Oil
16 oz Sliced Mushrooms
1 (12 oz) PKG Frozen Shelled Edamame
1 (12 oz) PKG Frozen Peas
5 T (3 oz) Kung Pao Sauce

Heat oils in wok on high heat for about 5 minutes. Add in mushrooms, edamame, and peas. Cook until all the water has evaporated. Stir in sauce and cook until it starts to thicken and carmelize.

Source: https://barefeetinthekitchen.com/crazy-cake-recipe/

1 1/2 C Flour
1/3 C Cocoa Powder
1/2 to 3/4 C Sugar
1 t Baking Soda
1/2 t Salt
1 t Vinegar
1 t Vanilla Extract
1/3 C Oil
1 C Water
Whipped Cream or Powdered Sugar, optional

Preheat oven to 350F. Grease an 8-inch square pan with butter. In the greased pan, combine the flour, cocoa powder, sugar, baking soda, and salt. Whisk lightly with a fork or small whisk to combine.

Make two small wells and 1 large well in the dry ingredients (as pictured) and add the vinegar, vanilla, and oil to the wells. Pour the water over the top and whisk again to combine thoroughly.
Bake for 30 minutes, until a toothpick inserted comes out clean.

Top with whipped cream or powered sugar

Source: https://12tomatoes.com/snickerdoodle-crazy-cake/

1 1/2 C Flour
1/4 C Brown Sugar
1/4 C Sugar
2 t Cinnamon
1 t Baking Soda
1/4 t Salt
1/3 C Vegetable Oil
1 t Vanilla Extract
1 t Apple Cider Vinegar
1 C Water

Grease an 8x8 pan with butter.

In the pan mix together the flour, sugar, brown sugar, cinnamon, baking soda, cream of tartar, and salt.

Make three depressions or wells in the dry ingredients, two small, and one large. Add the vinegar in one small well, vanilla in the other, and vegetable oil in the large one. Pour 1 cup water over the top and mix until smooth.

 

Source: https://dailydishrecipes.com/two-ingredient-lemon-bars/

1 PKG Angel Food Cake (Just Add Water Kind)
1 (21 oz) Can Lemon Pie Filling
1 oz Lemon Juice
Powered Sugar, Optional

Combine all ingredients and mix well until no lumps.
Transfer to a sprayed lasagna pan
Bake in 350F oven for 30 minutes or until toothpick comes out clean
Dust with powered sugar if desired.

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.