Cabbage Rolls

These tangy cabbage rolls are a great winter dinner.

Cabbage Rolls

Step 1: Sauce

To a pot placed over medium heat, add:

1 Tbsp oil

1/4 cup onion, diced

1 tsp garlic, minced

Sauté for 2 minutes. Then stir in:

1 (15 oz) can crushed tomatoes

1 (8 oz) can tomato sauce

1/4 cup apple, grated

2 Tbsp brown sugar

1 Tbsp apple cider vinegar

Bring to a low boil, reduce heat to medium-low and simmer until needed.

Step 2: Cabbage Leaves

To a large pot, add:

1 qt water

Heat to boiling, then add:

1 head cabbage, triangular stem removed

Steam for 5 minutes, or until leaves are malleable. Carefully peel all of the leaves, keeping them intact as much as possible. Set aside.

Step 3: Filling

To a mixing bowl, add:

1/2 lb ground beef (uncooked)

1/2 lb pork sausage (uncooked)

2 Tbsp onion, minced

1 egg

1/4 cup breadcrumbs

1 cup rice (cooked)

1/2 tsp salt

1/2 cup sauce prepared in Step 1

Use hands to mix well.

Step 4: Cabbage Rolls

• Preheat oven to 350F.

Spritz a 13”x9” baking dish with non-stick spray

1. Select a cabbage leaf

2. Add a spoonful* of filling

3. Fold or roll to contain the filling

4. Place in baking dish

5. Repeat with remaining cabbage leaves and filling

Pour sauce (Step 1) over prepared cabbage rolls. Cover tightly with aluminum foil. Bake at 350F for 75 minutes. Remove from oven and rest for 10 minutes before serving.

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Brenda’s tips:

• Serving size: 8 servings

• *Cabbage heads come in various sizes, so ration the filling accordingly

• This recipe freezes well. Prepare completely, including covering with aluminum foil, then wrap tightly in plastic wrap. Freeze for up to 2 months. Remove from freezer, remove plastic wrap and bake at 350F for 2 hours.

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Window to B’s kitchen . . .

Chalupas

These tender chalupa shells are deep fried for a delightfully crispy crunch. Fill with your favorites and enjoy!

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Chalupas

Step 1: prepare meat or bean filling

Make a batch of one or more of the following:

• Crispy Chicken Bites

• Barbacoa Beef

• Ground Beef Taco filling

• Refried Beans

Step 2: dough

To a large mixing bowl, add:

1 1/4 cup flour

1 1/2 tsp baking powder

1/4 tsp salt

Sift together, stir in:

2 tsp oil

1/2 cup warmed milk (90-100F)

Clean spoon and begin to knead, adding only if needed:

1 Tbsp increments milk

• Knead for 1-2 minutes.

• Divide into 4 equal portions. Place dough balls in a single layer and cover tightly. Let rest.

Step 3: preheat frying oil

Note: It will take approximately 10 minutes for the oil to properly heat to 350F.

Select one:

1. Deep fryer

   • If you have a basket, set it aside — you will not need it

   • Fill with oil to the fryer-specified level

   • Turn on fryer and set temperature to ~350F

2. Deep pot on stovetop

   • Place a deep pot on the stovetop

   • Add ~2” of oil to the pot

   • Turn heat to medium

Step 4: deep fry

While oil heats, roll each ball into a flat disk*. Pierce all over with a fork.

Deep fry for 1 minute:

• Place the flattened disk in the hot oil, frying for 30 seconds

• Flip and, using tongs, fold the disk in half with the cooked side inside

• Hold the fold using tongs and a heat-safe spoon between the layers

• Fry until golden

• Use tongs to transfer from hot oil to a cooling rack

Step 5: fill & serve

Immediately dress:

• Meat (Step 1)

• Refried beans

• Sour cream

• Salsa

• Tomatoes, diced

• Onions (optional)

• Lettuce, shredded

Fold and serve immediately.

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Brenda’s tips:

• Serving size: 4 chalupa shells

• * To roll out chalupas, flatten rested dough ball with fingers and place between two square pieces of plastic wrap. Use a rolling pin to press dough into an even circle. Rolling chalupas is similar to rolling out pie crust.

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Window to B’s kitchen . . .

Shredded Beef Enchiladas

These enchiladas are shrouded in a rich, beefy sauce and bursting with shredded beef and melty cheese. Prepare in advance, storing in the refrigerator until ready to bake. This recipe also freezes well.

Shredded Beef Enchiladas

Step 1: beef

To the bowl of a slow cooker, add:

1 cup beef broth (or water)

1 (15 oz) can diced tomatoes

1 (4 oz) can diced green chilies

2 lbs beef roast, trimmed

Season with:

2 tsp chili powder

1 tsp ground cumin

1 tsp garlic powder

1/2 tsp oregano

Cover and cook on low for 8 hours (or high for 4 hours).

• Strain, retaining the liquid

• Shred beef, set aside

Step 2: sauce

To a medium saucepan, add:

2 Tbsp cornstarch

2 Tbsp water

Whisk together, continue whisking while pouring in:

Cooking liquid, retained from roast

Heat over medium-high heat until thickened, whisking continuously. Remove from heat.

Step 3: assemble & bake

• Preheat oven to 350F

Prepare 9” x 9” baking dish by spraying with non-stick baking spray. Pour ~1/2 cup of sauce (Step 2) into bottom of baking dish.

1. Select 1 flour tortilla

2. Sprinkle with ~2 Tbsp cheese

3. Spoon in 1/8 portion shredded beef

4. Roll up and place in baking dish

5. Repeat steps 1-5 with remaining 7 tortillas

Pour remaining sauce (Step 2) over the rolled enchiladas.

Bake at 350F for 20 minutes (uncovered). Remove from oven and sprinkle with:

1 cup shredded cheese

Return to oven and bake an additional 5 minutes.

Serve hot, garnished with cilantro and sour cream.

Additional recommended toppings:

• shredded lettuce

• diced tomatoes

• sliced olives

• chopped green onions

• salsa

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Brenda’s tips:

• Serving size: 8 enchiladas

• Flour tortillas are recommended but can be replaced with 12 corn tortillas

• Optional: if you’re not eating right away, cover baking dish with tinfoil and store in refrigerator (up to 24 hours) until ready to bake. Increase baking time by 15 minutes due to the cold start, baking 35 minutes + 5 minutes with cheese.

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Window to B’s kitchen . . .

Beef and Broccoli

Fresh steamed broccoli complements tender steak strips drenched in flavorful gravy.

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Beef and Broccoli

Step 1: rice

Start rice

Step 2: assemble sauce

To a small mixing bowl, add:

3 Tbsp soy sauce

3 Tbsp brown sugar

2 Tbsp cornstarch

2 tsp garlic chili sauce

1/4 tsp ground ginger

1 cup beef broth

Whisk together, set aside.

Step 3: steam broccoli

To a small pot, add:

1/2 cup water

1 head broccoli, trimmed and cut into bite-size pieces

Place over high heat, bring to a boil, cover and shut off heat. Leave covered for 5 minutes, remove lid and drain. Set aside until serving.

Step 4: beef & sauce

To a skillet, heated to medium, add:

1 Tbsp oil

1 lb steak, sliced thin against grain

1/4 cup onions, sliced thin

1 tsp minced garlic

Sauté for ~5 minutes until vegetables are tender. Push the beef to one side, pour in:

Sauce assembled in Step 2

Continuously stir as it will thicken quickly into gravy, cook for ~1 minute.

Serve hot with steamed broccoli and rice.

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Brenda’s tips:

• Serving size: 4 servings

• If desired, peel and slice the stalk and add it to the broccoli florets

• Tip: mostly frozen steak will slice more easily than fully defrosted steak

• If using a tough cut of steak, like round steak, cook the steak in the crockpot on high for ~3 hours, then slice and add with the onions and garlic

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Window to B’s kitchen . . .

Hawaiian Haystacks

Let’s be honest, no matter where Hawaiian Haystacks originated (spoiler: not Hawaii), everyone - everyone - has their own unique list of toppings. Here is Mama Saunders way of making them and it is the superior flavor combination. And yes, there are countless chicken ways to make this dish, but in Mama Saunders recipe, the gravy is made from canned tuna.

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Hawaiian Haystacks

Step 1: Rice

In the removable pot of the pressure cooker, combine:

2 cups rice, rinsed

2 cups water

1 tsp salt

1 tsp butter

Put pot in pressure cooker and lock lid in place. Select the "Rice" cycle. Once complete, allow the natural release for 5 minutes. Release remaining pressure (carefully) and fluff rice with a fork.

• Or use an alternate method to make rice.

Step 2: Prep Toppings

Individually prepare the following toppings, keeping them in separate dishes:

1 cup cheese, shredded

1 cup carrots, shredded

2 cups lettuce, chopped

1 (20 oz) can crushed pineapple, drained

1/2 cup shredded sweetened coconut

1/4 cup walnuts, coarsely chopped

Step 3: Gravy

To a 2 qt saucepan, add:

3 Tbsp butter

3 Tbsp flour

Cook for 2-4 minutes on medium heat to make a roux.

Whisking continuously, add:

1 3/4 cups milk

1/4 tsp garlic powder

1/4 tsp pepper

1/4 tsp salt

Once smooth, fold in:

1 (5 oz) can tuna (in water)

Simmer. Once thickened, cook an additional 1-2 minutes. Remove from heat.

Step 4: The perfect stack

• Rice

• Cheese

• Gravy

• Carrots

• Lettuce

• Pineapple

• Coconut

• Walnuts

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Brenda’s tips:

• Serving size: 4 servings

• Obviously you can mix up the toppings to fit your preferences

• And yes, go ahead and replace the tuna with chicken

Sloppy Joes

This tangy beef sandwich is easy and fast, making the perfect weeknight dinner.

As with any recipe shared by Sheryl, these are delicious and should be added to your menu asap.

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Sloppy Joes

To a large skillet, add:

1 lb ground beef

Cook over medium heat until browned and cooked through. Skim off rendered fat and season with:

1/2 tsp seasoned salt

1/4 tsp garlic powder

1/8 tsp ground red pepper

Stir in:

3/4 tsp Worcestershire sauce

3/4 tsp mustard

1 (8 oz) can tomato sauce

1/4 cup ketchup

2 Tbsp brown sugar

2 tsp vinegar

Simmer for ~10 minutes. Serve hot over Soft Pretzel Buns or Quick Hamburger Buns.

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Brenda’s tips:

• Serving size: 4 servings

• This recipe is delicious using either ground beef or chopped steak.

Panang Curry

Panang Curry is a sweet red Thai curry, a rich broth enhanced with peanut and coconut flavors. Increase the red curry paste to intensify the flavor or to increase the heat in this delicious curry. Full of fresh veggies and tender chicken, it is ideal served with steamed rice.

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Panang Curry

Step 1: Chicken

Prepare:

1 lb chicken

Cook & slice thin. Select the cooking method that best fits your needs:

• Baked: Oven Roasted Chicken Breast

• Crockpot: Shredded Chicken

• Whole Chicken: Engagement Chicken

• Velvet Chicken:

  • Thinly slice raw chicken and toss with 1/2 tsp baking soda. Allow to rest 20 minutes, rinse thoroughly, and cook (sauté or steam).

Cover cooked chicken and set aside.

Step 2: Curry

• Start rice

To a large pot, heating over medium heat, add:

1 Tbsp oil

2 - 4 Tbsp panang paste*

Or substitute:

• 2 - 4 Tbsp red curry paste*

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp peanut butter

Stir while heating for 2 or 3 minutes to release the flavors. Add:

1 tsp garlic, minced

2 Tbsp onion, finely diced

Continue to stir as the ingredients sauté for ~1 minute. Then stir in:

1 Tbsp fish sauce

1 Tbsp sugar

2 Tbsp lime juice

2 (15 oz) cans coconut milk

Heat to simmering, cover and simmer for 10-15 minutes. Add vegetables:

1/2 cup carrots, julienned

1/2 cup bell peppers, julienned

1/2 cup frozen petite peas

Cover and cook for 3 minutes. Stir in:

Chicken, cooked & sliced thin

Serve hot with steamed rice.

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Brenda’s tips:

• Serving size: 4 servings

• Select your favorite method to cook the chicken and sub favorite veggies to make this dish uniquely yours

• * Panang paste or red curry paste is the flavor base for this curry. Adding more will increase the flavor and it will also bring the heat. Start with a small amount and increase if desired.

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Window to B’s kitchen . . .

Brown Sugar Chicken

As I truly enjoy cooking, I’m usually the one making dinner in our house, but sometimes John volunteers to take a turn and I thank him effusively. This is one of his recipes and it’s a family favorite.

Brown Sugar Chicken comes together quickly and hits all the notes of a sweet-savory dish. While it cooks, the brown sugar caramelizes on the chicken, creating a delicate sauce enhanced with garlic for exceptional flavor.

Brown Sugar Chicken

Serving tip: start a batch of steamed rice and then continue with preparing the chicken

Heat a large skillet over medium heat until hot, then add:

1 Tbsp oil

1 lb chicken, cut into 1” cubes

1/4 cup brown sugar

Season with:

Garlic salt

Allow the chicken to cook for about 3 minutes, then turn chicken pieces and cook 3 minutes. Repeat until all sides of the chicken pieces are browned. It total, the chicken will cook for about 20 minutes. The brown sugar will caramelize on the chicken as it cooks.

Serve hot over steamed rice.

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Brenda’s tips:

• Serving size: 4 servings

• Prefer spicy & sweet? Add 1 Tbsp hot sauce while cooking

• Pairs well with Vegetable Stir Fry

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Window to B’s kitchen . . .

Creamy Chicken Chili

Use great northern beans for this Creamy Chicken Chili as they are a small, mild bean that soaks up the delicious chili flavors. For the fastest version, use canned beans and cook this chili on the stove, or use pressure-cooked dry beans, or start it in the slow cooker in the morning and enjoy a perfect dinner.

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Creamy Chicken Chili

To a large pot, heated to medium, add:

1 tsp oil

1/2 cup onion, finely diced

2 tsp garlic, minced

Sauté for 2 minutes. Add:

1 lb chicken, cut into 1/2” cubes

1 tsp dried oregano

1 tsp ground cumin

1 tsp ground coriander

1 tsp chili powder

1 tsp salt

1/2 tsp pepper

1/4 tsp cayenne pepper

Cook for 5 minutes, stirring regularly. Pour in:

4 cups chicken broth

2 (15 oz) cans great northern beans, drained and rinsed

1 (4 oz) can diced green chilies

1 (15 oz) can corn

Simmer for 30-90 minutes. Stir in:

4 oz cream cheese

1/4 cup heavy cream

Serve hot with tortilla chips, garnish with:

• Avocados, diced

• Tomatoes, diced

• Cheese, shredded

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Brenda’s tips:

• Serving size: 4-8 servings

• Substitute: instead of using canned beans, pressure cook 1 1/2 cups dry great northern beans (drained & rinsed)

• This recipe can be prepared in the slow cooker. Simply add all ingredients to a slow cooker, cook on High for 3 hours or Low for 6 hours.

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Window to B’s kitchen . . .

Chow Mein

A perfect compliment to Sweet & Sour Chicken or Orange Chicken, or add Oven Roasted Chicken Breast and serve over rice for a complete dinner.

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Chow Mein

To a large skillet or wok, preheated over medium heat, add:

1 tsp oil

1/2 cup onion, slivered

Sauté for 2 minutes, then stir in:

1 cup celery, cut into 1/4” slices

2 cups celery, sliced thin

1/2 cup carrots, julienned

Cook for 2 minutes, stirring frequently. Stir in:

1 1/2 cup chicken broth

2 Tbsp soy sauce

1 Tbsp sugar

Simmer for 8-12 minutes, or until veggies are tender.

In a separate bowl, whisk together:

1 Tbsp cold water

1 Tbsp cornstarch

Whisk mixture into simmering veggies. Cook for one minute.

Serve hot over steamed rice or noodles.

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Brenda’s tips:

• Serving size: 4 servings

• Substitute vegetable broth for Vegetarian Chow Mein

• Add Oven Roasted Chicken Breast for Chicken Chow Mein

• Substitute other veggies such as broccoli, bean sprouts, bell peppers, etc.

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Window to B’s kitchen . . .

Bacon Wrapped Pork Loin

Pork tenderloin looks fancy and can be prepared by even the least experienced chef. Simply roast it for a delicious addition to any dinner.

This recipe doubles the pork through wrapping strips of bacon around the loin and then oven roasting. The bacon drippings will help tenderize the loin and keep it from drying out during roasting - not to mention the phenomenal flavor enhancement.

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Bacon Wrapped Pork Loin

Step 1: Prep Tenderloin

• Preheat oven to 400F

Place one sheet of aluminum foil, about 15” long, on a sheet pan. Using:

12 oz bacon

Create a bacon bed by placing strips of bacon horizontally across tinfoil-covered sheet pan.

• Tip: place the strips close enough together that they almost overlap on the long sides

Select:

1 (~2 lb) boneless pork tenderloin

Place in the center of the prepared bacon bed. Season all over with:

Garlic salt

Selecting one piece of bacon at a time and rotating between left and right, create a “braided” design over the top of the pork loin:

• Bring up the end of the slice of bacon and wrap around the pork loin at a slight angle

• Next, select the bacon end from the opposite side and wrap over the loin, also covering the end of the first strip

• Repeat, rotating between the two sides, with remaining bacon strips to create the appearance of a braid down the center of the pork loin (see recipe photo)

• Secure the end of the final strip with a wooden toothpick if needed

Step 2: Roast Tenderloin

Lightly cover the prepared pork loin with aluminum foil, transfer to the preheated oven:

• Roast the loin at 400F for 15 minutes

• Remove aluminum foil (retain for later), return loin to oven and roast for an additional 20 minutes, or until internal temperature is 145F

• Remove from oven and cover with the retained foil

• Rest for 10 minutes then slice to serve

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Brenda’s tips:

• Serving size: 4-8 servings

• Note: any size of tenderloin can be used in this recipe, just be sure to adjust cooking time so that the tenderloin is cooked to 145F

  • Plan ~20 minutes per pound when cooking a pork tenderloin

• For additional flavor, marinade pork loin for ~8 hours in a mixture of garlic and soy sauce prior to wrapping in bacon

• Or give the loin a good rubdown with salt and refrigerate for ~8 hours before roasting

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Window to B’s kitchen . . .

Honey Mustard Chicken & Potato Skillet

This creamy dijon sauce makes for a decadent dinner and it all comes together in a single skillet.

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Honey Mustard Chicken & Potato Skillet

Step 1: chicken & potatoes

• Preheat a large skillet* over medium heat for 3-5 minutes.

To the preheated skillet, add:

2 Tbsp butter

Swirl pan to melt butter, then place in a single layer:

~2 lbs chicken, divided into 4 portions

~1 lb potatoes, sliced into 3/4” medallions

Season everything with:

Garlic salt

Cook chicken & potatoes undisturbed, about 4 minutes then flip and cook on the other side for 4 minutes. Transfer chicken & potatoes to a plate, cover & set aside.

Step 2: sauce

• Preheat oven to 375F.

Continue with the same skillet, adding:

2 Tbsp butter

1 tsp garlic, minced

Stir while cooking for ~1 minute. Add:

2 Tbsp flour

Whisk together, then pour in:

1 cup chicken broth

2 Tbsp dijon mustard

1/2 tsp salt

1/4 tsp pepper

1 1/2 cup milk

Continue to stir while simmering for ~1 minute.

Step 3: roast in oven

Nestle in the warm:

Chicken & potatoes

Transfer filled skillet to hot oven and roast at 375F for 20 minutes.

• Potatoes should be fork-tender and internal temperature of chicken 160F.

Serve hot, be sure to drizzle potatoes & chicken in creamy dijon sauce.

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Brenda’s tips:

• Serving size: 4 servings

• *Potato lovers? Divide recipe between two skillets and double the potatoes.

Ham Bone Soup

Anytime you serve a bone-in ham, you should plan to have Ham Bone Soup shortly thereafter. When the ham is carved, simply set aside the bone - it’s even better if there is a bit of ham still stuck to it - and that bone will become the base of this soup. Remember to refrigerate (or freeze) until it’s time to make the soup.

For the most economical soup, start with dry beans.

Ham Bone Soup

Step 1: Pressure dry beans

To the removable pot of a pressure cooker, add:

1 lb dry navy beans (or great northern)

~4 cups water

Put removable pot in pressure cooker and lock lid in place. Select the "Beans" cycle, adjusting time to “25” minutes. Once complete, allow the natural release for at least 5 minutes. Release remaining pressure (carefully).

Step 2: Wrap Bone (optional)

• Optional step. By wrapping the bone in cheesecloth all the flavor can permeate the broth to create an amazing soup, while simultaneously keeping the bones contained and easy to remove before serving.

Spread a 12” square piece of cheesecloth over a dinner plate and in the center, place:

Ham bone

Wrap the cheesecloth over and around the bone, being sure to encase the full bone in cheesecloth. Add another piece of cheesecloth if needed.

Step 3: Slow Cooker

To a slow cooker, add in order:

Ham bone, wrapped

1 cup apple juice

5 cups water

1 lb navy beans (pressure cooked, drained & rinsed)

4 Tbsp brown sugar

2 Tbsp molasses

1/4 cup onion, finely diced

1 tsp garlic, finely minced

1 tsp dry mustard

1/8 tsp red pepper flakes

2 tsp salt

~1/2 cup ham, chopped (optional)

Place lid on slow cooker. Cook on High for 3-5 hours or Low for 5-8 hours.

Step 4: Serve

Transfer bone bundle to a plate. Using kitchen shears, cut off the cheesecloth to expose the bone. Pull off any bits of ham and add ham back to the soup. Serve soup hot with fresh crusty bread.

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Brenda’s tips:

• Serving size: 8 servings

• Sub: canned beans for the dry beans if needed

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Window to B’s kitchen . . .

Bacon Wrapped Hotdog

If you want to eat the most delicious hot dog anywhere, take a trip to NYC’s East Village and visit Crif Dogs. Try one of their signature dogs - the Chihuahua. Each hot dog is wrapped in bacon. Bacon! And deep fry it to exceptional crispness. Placed on a soft bun with slices of fresh avocado and a smear of sour cream. Don’t forget a side of tots.

Crif Dogs was one of many adventures that solidified our friendship.

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Bacon Wrapped Hotdog

In an electric fryer (or a deep pot on the stove), heat:

2” - 3” oil (canola recommended)

• Exact amount dependent on volume of cooking vessel

• Heat to 350F to 375F

While oil heats, prepare 8 hotdogs.

Select:

1 hot dog

1 strip of bacon

Starting on one end of the hot dog, wrap the hotdog in a spiral pattern to cover the hot dog. Tuck the bacon ends under the parallel wrap so that it will stay together during deep frying.

Repeat with remaining hot dogs and bacon.

Check electric fryer, when desired heat is reached, add 4 wrapped hotdogs. Fry for ~4 minutes so the bacon is crisp.

Remove cooked hotdogs from fryer and pat dry, set aside. Repeat with remaining hotdogs.

Prepare:

1 bun

Spread lightly with:

Sour Cream

Add:

2-3 avocado slices

Fried bacon-wrapped hotdog

Serve immediately.

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Brenda’s tips:

• Serving size: 8 servings

• Baking instructions: wrap hotdogs and place prepared hotdogs on a baking sheet lined with parchment paper. Bake at 400F for 10 minutes, turn hotdogs and bake an additional 10 minutes. Serve hot.

HOW TO: Skillet Rib Steak

There are many ways to cook a steak. This is one that we like - because it preserves all the deliciousness natural to a rib steak, enhanced by a dash of garlic and seasoned salt.

For high temperature searing, start with a hot skillet. Cast iron is ideal because the skillet can handle the heat necessary for a crisp sear.

Note: eating anything is at your own risk; educate yourself to understand recommendations from food safety experts.

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HOW TO: Skillet Rib Steak

• Rib steak needs to be completely defrosted before beginning this recipe: defrosting tips

• Trim any excess fat

• Debone if desired

Place cast-iron skillet over MEDIUM-LOW heat. Allow to heat for 5-10 minutes.

Increase heat under skillet to MEDIUM. One minute later, to hot skillet add:

~1 Tbsp butter

Swirl the butter around the pan as it melts. Once it is melted, add:

Rib steak

Season with:

Seasoned salt

Cook for 2 minutes. Using a fork or tongs, flip the steak. Season with:

Garlic salt

Cook for 2 minutes.

Repeat, flipping every 1-2 minutes until desired internal temperature is reached.

• Blue Steak: 110 F

• Rare: 120 F

• Medium Rare: 130 F

• Medium: 140 F

• Medium Well: 150 F

• Well: 160 F

Remove from pan, allow to rest ~1 minute and serve hot.

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Brenda’s tips:

• Serving size: 2 (~4 oz) per steak

• High temperature searing is only one method for cooking steak, but it consistently produces delicious results.

• Note: food-born illnesses are more common in meat. Eating anything is at your own risk; educate yourself to understand recommendations from food safety experts.

Chipotle Chicken

This flavorful chicken is perfect in salads or rice bowls.

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Chipotle Chicken

Step 1: Marinade

To a resealable plastic bag, add:

1 T chipotle pepper pureé

1 T oil

1 tsp salt

1/2 tsp cumin

1/2 tsp oregano

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp pepper

Squish bag with hand to mix, then add:

1 lb chicken breast (boneless skinless)

Ensure chicken is covered with the marinade, place marinating chicken in the refrigerator and allow to marinate for at least one hour.

Step 2: Roast Chicken

Preheat oven to 400F.

On the stove-top, preheat a cast-iron skillet (or other oven-safe skillet) over medium heat.

To preheated skillet, add:

1-2 tsp oil

Marinated Chicken Breast

1. Brown on first side, ~3 minutes.

2. Turn over and brown on other side, ~2 minutes.

3. Put skillet, including chicken, into preheated oven (400F).

4. Roast for 20 minutes:

   • Using an instant read thermometer, check chicken temperature 

   • Food safety tip: 165F internal temp for boneless chicken

   • Cook longer if necessary, checking temp every 2-3 minutes

5. Remove cooked chicken from hot skillet. Set aside to rest 10 minutes, slice.

Serve hot.

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Brenda’s tips:

• Serving size: 4

• Chipotle Chicken is perfect for Chipotle Rice Bowls, simply replace the beef with this chicken

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Window to B’s kitchen . . .

Vegetable Stir Fry

Stir Fry is a great side dish and the perfect way to use up extra veggies. We’re sharing our preferred combination but many delicious veggies can be substituted. The secret to very good Stir Fry is to cut each veggie in equal-bite-sized pieces. That will ensure even cooking and enjoyable eating.

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Vegetable Stir Fry

• Gather & prep veggies (place each in a separate prep bowl) listed below.

Preheat skillet over medium heat, add:

1 tsp oil

1/2 cup onions, cut lengthwise into narrow strips

2 tsp garlic cloves, minced

Sauté for 2-3 minutes, then add:

1 tsp oil

1 cup carrots, peeled and cut into 1/8” disks

Allow to cook for 3 minutes, stir and cook an additional 3 minutes. Add:

1 tsp oil

1 cup broccoli, trimmed and cut in bite size pieces

1 cup cauliflower, trimmed and cut into bite size pieces

Cook 3 minutes then stir. Continue to cook until veggies are crisp-tender, about 5 more minutes.

Serve hot over Rice with Sweet & Sour Sauce and Crispy Chicken Bites.

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Brenda’s tips:

• Serving size: serve 4

• Scale this recipe for more servings by adding additional veggies or increasing the amount of any or all veggies.

• If needed, prepare the veggies in batches and combine in a large pot to keep warm.

Spinach Stuffed Chicken

Extra garden-fresh spinach inspired a search to incorporate it with baked chicken. The result is tender chicken wrapped around a nutmeg-infused creamy spinach filling, pan fried and baked to delicate perfection.

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Spinach Stuffed Chicken

Step 1: Prepare each of the following

1. Grease a 9”x9” glass baking dish, spritzing with non-stick cooking spray. Set aside.

2. Filling

   To a mixing bowl, add:

   1 cup raw spinach, chopped

   3 oz cream cheese

   1/4 cup parmesan cheese, grated

   1/4 cup mozzarella cheese, grated

   1/4 tsp garlic powder

   1/4 tsp salt

   1/4 tsp pepper

   1/8 tsp ground nutmeg

   Stir together until well combined, set aside.

3. Egg wash

   In a small bowl, whisk together:

   1 egg, beaten

   1 Tbsp water

   Set aside.

4. Breading

   To a pie plate, add:

   1/4 cup flour

   1/4 cup parmesan cheese, grated

   1/4 tsp garlic salt

   Sift together, set aside.

5. Chicken

   Prepare:

   2 chicken breasts, cut in half to create 4 flat pieces

   Following the method here, tenderize each piece of chicken.

Step 2: Assemble chicken rolls

On a clean plate, layer:

1 chicken breast, tenderized

1/4 of the filling

1. Roll up the chicken breast

   • Repeat until all chicken is filled & rolled

2. Dunk each chicken roll in the beaten egg

3. Dredge it in breading

Step 3: Pan fry & bake

Caution: always be careful when frying - even in shallow oil.

Preheat skillet over medium heat, add:

1/4 cup oil

Heat to simmering.

Using heat-proof tongs:

1. Carefully add the breaded chicken rolls to the hot oil

2. Cook for ~2 minutes, or until golden

3. Using tongs, turn chicken to uncooked side

4. Repeat with all sides until the full roll is golden brown

5. Transfer to prepared baking dish

Bake at 400F for 15-20 minutes, or until instant read thermometer inserted to center of chicken roll tests 165F. Remove from oven and allow to rest 5 minutes.

Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• An ovenproof skillet can be used to pan fry the chicken and then the skillet + chicken can be transferred to the oven to finish cooking

• Frozen spinach can be substituted, simply squeeze out the excess moisture

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Window to B’s kitchen . . .

HOW TO: Fresh Cheese Tortellini

Homemade tortellini takes time as each one requires hand filling and shaping. It’s time well spent for those of us that enjoy the process of cooking.

It is recommended to use both a Cuisinart Food Processor and Pasta Roller Kitchenaid attachment in this recipe.

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HOW TO: Fresh Cheese Tortellini

Step 1: Food Processor

To the bowl of a food processor, add:

1 1/2 cups flour

2 eggs

1/2 tsp salt

2 Tbsp water

Process until mixture appears like sand. Using your hands, press into a ball and transfer to a bowl. Cover tightly with plastic wrap.

Allow to rest ~30 minutes.

Step 2: Cheese Filling

To a small bowl, add:

4 oz cream cheese

2 Tbsp parmesan cheese

1/4 tsp garlic powder

Stir together. Set aside.

Step 3: Kitchenaid Pasta Attachment

Using the Pasta Roller Kitchenaid attachment, prepare the Tortellini squares:

• Note: between steps, keep the pasta covered so that it doesn’t dry out.

• Divide dough into 4 equal pieces, kneading each into a disk

• Starting with setting 1, run each piece of pasta through

  • Repeat at each number setting, flouring sheet lightly between rolls

    • Final setting will be 6 on the Kitchenaid Pasta Roller

• Using a sharp knife or bench scraper, cut each pasta sheet into squares (1 1/2” to 2”)

  • Lightly flour between squares to prevent sticking together

Step 4: Fill & Shape

Select a square:

• Using a pastry brush, dab a bit of water all around the edge

• Place ~1/2 tsp of prepared filling in the center

• Fold one corner diagonally to the opposite, creating a triangle

• Press around the edge to seal

• Wrap the ends together to form a circle, pressing tightly to seal

• Place prepared tortellini onto floured sheet pan

• Repeat with remaining squares until all are filled & shaped

Freeze or cook immediately.

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Brenda’s tips:

• Serving size: 4 servings

• Some serving possibilities:

• Most basic: add to simmering beef stock, cooking for about 5 minutes, and serve

• Use prepared pasta in Tortellini Sausage Soup

• Cook and then serve with your favorite pasta sauce

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Window to B’s kitchen . . .

Making tortellini with Vivian (:

Creamy Tortellini Soup

A rich, creamy soup full of Italian flavors. Prepare a batch of homemade Cheese Tortellini prior to making the soup or speed things up tremendously by using a pre-packaged fresh tortellini.

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Creamy Tortellini Soup

To a large pot, heated to medium, add:

1 Tbsp oil

1/2 cup onion, finely diced

1 Tbsp garlic, minced

Sauté, cooking for 2-3 minutes. Add:

1 lb ground sausage

Cook until nicely browned, then season with:

1 tsp Italian seasoning

1 tsp oregano

1 tsp salt

1/4 tsp cayenne pepper

1/4 tsp ground sage

Deglaze pan with:

1 cup chicken broth

Then stir in:

4 cups chicken broth

1 (8 oz) can tomato sauce

Simmer 20 minutes. Add:

1 batch fresh cheese tortellini (prepared in advance)

• Substitute: 1 (9 or 10 oz) package cheese tortellini

Simmer ~5 minutes. Stir in:

1/2 cup heavy cream

Cook for 2 minutes and serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• No cream on hand? In a saucepan, put together a bechamel sauce and whisk it into the simmering soup:

  • 3 Tbsp butter

  • 3 Tbsp flour

  • 1 cup milk

• This soup can also be made with chicken or beef

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Window to B’s kitchen . . .