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 . . .

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.

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: Tenderize Chicken

HOW TO: Tenderize Chicken

Note: When dealing with raw chicken it is recommended to contain the preparation area so as to ensure complete decontamination afterwards

1. Prepare chicken breasts: ensure all bones, skin, and tendons have been removed

2. If the breasts are thicker than 1” then slice in half (aka butterfly), creating two flat pieces

3. To contain the mess, use two sheets of plastic wrap. Layer:

   • Plastic sheet

   • Chicken breast

   • Plastic sheet

4. Pound with tenderizer across the full surface until evenly ~3/8” thick

   • Consistent thickness is recommended

5. Use tenderized chicken breasts in recipes as needed

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Brenda tips:

• Shopping for a good tenderizer? Look for one shaped similar to a mallet with a comfortable handle, like this one

• No tenderizer? Use a rolling pin

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Window to B’s kitchen . . .

Crispy Chicken Tacos

Perfect for a weekday dinner, these delicious Crispy Chicken Tacos are amazing!

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Crispy Chicken Tacos

Step 1: Chicken

Prepare one batch of Crispy Chicken Bites.

Once transferred to the hot oven to finish cooking, continue prep in Step 2. Don’t forget to set the timer and return to the chicken when it rings.

Step 2: Toppings

Wash and prepare:

Lettuce, shredded

Tomatoes, diced

Assemble:

Cheese, shredded

Flour tortilla (optional: homemade)

Step 3: Assemble Tacos

Heat a non-stick skillet to medium-low. Once hot, drizzle with:

1 tsp oil

Add:

1 flour tortilla

Heat for ~1 minute, flip, and sprinkle with shredded cheese. Fold tortilla in half.

Continue to heat until lightly browned, flip and lightly brown other half.

Remove from skillet, immediately dress:

• Sour cream

• Salsa

• Tomatoes

• Lettuce (fill it full!)

• Crispy Chicken Bites

Fold and serve immediately.

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Brenda’s tips:

• Serving size: 4

• Mission brand flour tortillas are strongly recommended

• Other great toppings to add:

  • Sour cream

  • Salsa

  • Guacamole

  • Refried Beans

• Timesaver tip: cooking for a hungry horde?

• Preheat oven 200F

  • Heat each tortilla and fill with cheese

  • Transfer to sheet pan in the oven

  • Repeat until enough tortillas prepped for everyone

• Guests can dress taco with desired topping

Engagement Chicken

Engagement Chicken

Prepare:

1 chicken, whole roaster

Clean* and place in a 13”x9” baking dish.

Prepare:

1 lemon

Wash. Stab 3-6 times with a sharp knife. Stuff the whole, pierced lemon into the chicken’s cavity.

(Optional) Stuff several stalks fresh herbs in the chicken’s cavity with lemon:

Fresh rosemary

Fresh thyme

Thoroughly season outside of whole chicken:

Seasoned salt

Garlic salt

Black pepper

Roast at 350F for 60-90 min (plan for ~20 minutes per pound for a whole chicken).

For food safety, internal temp tested in thickest part of chicken breast should be 165F. Remove from oven and cover with tinfoil.

Let rest for a minimum of 10 minutes.

Carve & serve hot.

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Brenda’s tips:

• Serving size: 4+ servings (depending on size of chicken)

• To enhance flavor, pour the juices from the pan over the carved pieces of chicken.

• Clean*: the FDA currently recommends not to wash raw chicken under running water for fear of increased risk of spreading bacteria to surrounding surfaces. Tips for cleaning:

  • Remove giblets

  • Trim excess fat and gristle

  • Pat dry with paper towel

  • Disinfect area used to prepare chicken

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Window to B’s kitchen…

Cajun Style: One Pot Pasta & Chicken

Cajun Style: One Pot Pasta & Chicken

In a small bowl, combine:

1 tsp oregano, dried

1 tsp thyme, dried

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp cayenne pepper

1/4 tsp pepper

Mix together, then toss with:

1 lb chicken, cut into 1/2" cubes

To a large pot, heated to medium, add:

1 Tbsp oil

Seasoned chicken

Brown the chicken and add:

1/2 cup onion, finely diced

Saute, and cook for an additional 2 minutes. Then add:

1 (15 oz) can diced tomatoes

2 cups chicken broth

Increase heat to high, bring to boil. Stir in:

8 oz pasta (penne recommended)

Reduce heat to medium-low, cover. Simmer 10 minutes, stirring occasionally.

Shut off heat. Add:

2 oz cream cheese

Cover for 5 minutes. 

Stir until cream cheese is mixed in. 

Serve hot garnished with:

Green onions

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Brenda tips:

• Serving size: 4 servings

• For extra spice, increase the cayenne pepper to 1 tsp, and conversely, if you prefer extra mild, leave out the cayenne. 

• Brenda's toddler loves this dish! He asks for seconds & thirds & fourths when Brenda makes this tasty pasta.

• Garlic toast (made with French Bread) pairs perfectly.

Chicken & Potatoes in the Crockpot

Chicken & Potatoes in the Crockpot

To the bowl of a slow cooker, add:

1 lb chicken, cut into 1” cubes

1 tsp garlic salt

1/4 tsp dried rosemary, crushed

1/2 tsp seasoned salt 

1 (10.5 oz) can cream of chicken condensed soup

6 medium potatoes, peeled and diced

Cook on high for 2-3 hours or low for 6-8.

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Brenda’s tips:

• Serving size: 4

• Brenda will replace the rosemary with other spices or herbs, such as coriander or ginger, creating an entirely different taste with ease. 

HOW TO: Bone Broth

HOW TO: Bone Broth

To a slow cooker, add:

Bones

Water (enough to cover bones)

Set to low. Simmer 18-36 hours.

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Brenda’s tips:

• Bone broth can be substituted for broth or stock in recipes, but expect a slight impact to flavor. 

• To create Bone Broth Stock, simply add vegetable scraps to the pot: onions, carrots, garlic, etc.

• Brenda generally collects bones in a freezer bag until she’s got enough to warrant making bone broth. 

• Bone broth is made from simmering bones for 18-36 hours. It’s suggested there are many benefits to consuming bone broth. Brenda makes bone broth so as to utilize ingredients fully. 

• Bone broth can be made from poultry, pork, beef or fish bones. It’s recommended, but not necessary, to roast the raw bones for 10-15 minutes before adding to the slow cooker. Brenda hasn’t noticed enough flavor impact to take the time.

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Window to B’s kitchen . . .

Kung Pao Chicken

In Manhattan, Brenda lived in the same apartment building all 10 years. She had 2 jobs, both in finance, the last one within walking distance of her apartment. She ate at the same restaurants, only venturing out if it was with someone whose palate she trusted. She had 4 running routes she’d rotate between. This is all to say, everyone knows Brenda as a creature of habit.

When this red-headed creature uprooted her life to small-town Victor, ID, she left behind a plethora of culinary cuisines. She once told me one of the things she misses the most about living and working in NYC is how easily good food can be delivered to you within minutes. Especially Asian food, for dinner…even if that meal meant you were working late and eating at your desk.

She never made Asian food while we lived together, so it’s been highly entertaining to hear her stories of experimenting in the kitchen to recreate her favorite NYC dishes. This is one of those recipes.

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Kung Pao Chicken

Marinade

Combine in a non-reactive bowl:

2 tsp soy sauce

2 tsp apple cider vinegar

2 tsp corn starch 

3/4 tsp baking soda

Stir sauce and add:

1 lb chicken breast, cut into 1/2" cubes

Mix well. Cover and refrigerate 30 minutes.

Sauce

In a separate bowl, combine and set aside:

3 tsp soy sauce

1 tsp apple cider vinegar

1/4 cup chicken broth

1 tsp sugar

1 tsp corn starch

1 tsp chili garlic sauce

1/2 tsp garlic powder

1/2 tsp ground ginger

Heat skillet to medium, add:

2 Tbsp oil

Marinated chicken

Cook, stirring frequently, until chicken is cooked through (internal temperature of 165F), 7-10 min.

Then add: 

Sauce mixture

1/2 cup roasted peanuts

1/4 cup green onions, chopped

Continue to cook until sauce has thickened, 2-3 minutes. Serve hot.

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Brenda’s Tips:

• Serving Size: 4 servings

• Delicious over steamed rice or Vegetable Lo Mein. 

• When non-reactive is recommended, use bowls/pans that are glass, true stainless steel, ceramic coated or even most plastics. Avoid anything made out of copper, aluminum or cast iron. This is usually necessary for any highly acidic recipe. The vinegar in the marinade could react with the metal and affect the flavor.

Crockpot Chicken Cordon Bleu

Crockpot Chicken Cordon Bleu

To a slow cooker add: 

1 lb chicken breast, cut into 1” cubes

3/4 tsp garlic salt

1/2 tsp dried rosemary, crushed 

1 can (10.5 oz) cream of chicken soup

Cook on high for 2-3 hours. 

In the last ten minutes before serving, stir in:

1/4 cup deli ham, diced

Serve over rice with grated Swiss cheese. 

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Brenda’s tips:

• Serving Size: 4 servings.

• This recipe can be cooked on low in the slow cooker for 6-8 hours. 

• 1 1/2 cups dry rice makes the perfect amount to complement the amount of chicken and sauce. 

• Any cheese will taste good, but Swiss cheese truly brings this dish to the perfect flavor. 

• Brenda crushes or finely chops dried rosemary as the leaves stay very tough when left whole.

Coconut Chicken Curry Soup

Brenda lives in cold country. For 4-6 MONTHS of the year she’s surrounded by snow-covered fields. In the summers temperatures peak in the low 80s. Contrast that to Texas where we have a slight chance of experiencing one frost each winter, and summer temperatures peak at 105.

Since Brenda’s winter is three times as long as the winter I experience she’s become a master of creating hearty curries and soups. This is one of her favorites. You can view the original recipe and learn how to make this recipe in the slow cooker by clicking the links below:

Coconut Chicken Curry

Coconut Chicken Curry in a Slow Cooker

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Coconut Chicken Curry Soup

Heat a large pot to medium, add:

1 Tbsp oil

1/3 cup onion, finely chopped

Saute, then add:

2 cloves garlic, minced

1 jalapeno pepper, minced

2 Tbsp curry powder

1/2 tsp ground ginger

1/8 tsp red pepper flakes

1/2 tsp salt

Continue to cook 1-2 minutes, add:

1 lb chicken breast, cut into 1/2" cubes

Brown chicken, cooking about 5 minutes, then add:

1 can (15 oz) diced tomatoes

1 can (8 oz) tomato sauce

1 tsp lime juice

1 tsp lemon juice

1 tsp cilantro, sliced

1/4 tsp pepper

2 tsp sugar

2 carrots, peeled and sliced 1/8"

1 can (15 oz) coconut milk

4 cups chicken broth

6-8 oz rice noodles

Cover and bring to low boil. Reduce heat to medium-low and continue to simmer 15 minutes. Serve hot.

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Brenda’s Tips:

• Serving Size: 4

• Brenda adds whatever veggies are in season or in her freezer. Sometimes it's cubed summer squash, sometimes it's frozen beans. sometimes it's fresh garden peas. Brenda really enjoys vegetables and works to incorporate in every dinner.

• Spice level can always be adjusted, so add or subtract jalapenos and red pepper flakes to taste.

Coconut Chicken Curry

Brenda lives in cold country. For 4-6 MONTHS of the year she’s surrounded by snow-covered fields. In the summers temperatures peak in the low 80s. Contrast that to Texas where we have a slight chance of experiencing one frost each winter, and summer temperatures peak at 105.

Since Brenda’s winter is three times as long as the winter I experience she’s become a master of creating hearty curries and soups. This is one of her favorites. You can learn how to make this recipe in the slow cooker and how to turn it into a soup by clicking the links below:

Coconut Chicken Curry in a Slow Cooker

Coconut Chicken Curry Soup

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Coconut Chicken Curry

Heat a large pot to medium, add:

1 Tbsp oil

1/3 cup onion, finely chopped

Saute, then add:

2 cloves garlic, minced

1 jalapeno pepper, minced

2 Tbsp curry powder

1/2 tsp ground ginger

1/8 tsp red pepper flakes

1/2 tsp salt

Continue to cook 1-2 minutes, add:

1 lb chicken breast, cut into 1/2" cubes

Brown chicken, cooking about 5 minutes, then add:

1 can (15 oz) diced tomatoes

1 can (8 oz) tomato sauce

1 tsp lime juice

1 tsp lemon juice

1 tsp cilantro, sliced

1/4 tsp pepper

2 tsp sugar

2 carrots, peeled and sliced 1/8"

1 can (15 oz) coconut milk

Cover and bring to low boil. Reduce heat to medium-low and continue to simmer 15 minutes. Serve hot with rice.

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Brenda’s Tips:

• Serving Size: 4

• Brenda adds whatever veggies are in season or in her freezer. Sometimes it's cubed summer squash, sometimes it's frozen beans. sometimes it's fresh garden peas. Brenda really enjoys vegetables and works to incorporate in every dinner.

• Spice level can always be adjusted, so add or subtract jalapenos and red pepper flakes to taste.

Coconut Chicken Curry in a Slow Cooker

Brenda lives in Cold Country. For 4-6 MONTHS of the year she’s surrounded by snow-covered fields. In the summers temperatures peak in the low 80s. Contrast that to Texas where we have a slight chance of experiencing one frost each winter, and summer temperatures peak at 105.

Since Brenda’s winter is three times as long as the winter I experience she’s become a master of creating hearty curries and soups. This is one of her favorites. You can view the original recipe and learn how to turn it into a soup by clicking the links below:

Coconut Chicken Curry

Coconut Chicken Curry Soup

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Coconut Chicken Curry in a Slow Cooker

To a slow cooker add in this order:

1 lb chicken breast, cut into 1/2" cubes

2 Tbsp curry powder

1/2 tsp ground ginger

1/8 tsp red pepper flakes

1/2 tsp salt

1/3 cup onion, finely chopped

2 cloves garlic, minced

1 jalapeno pepper, minced

1 can (15 oz) diced tomatoes

1 can (8 oz) tomato sauce

1 tsp lime juice

1 tsp lemon juice

1 tsp cilantro, sliced

1/4 tsp pepper

2 tsp sugar

2 carrots, peeled and sliced 1/8"

1 can (15 oz) coconut milk

Cook on high for 2-3 hours or low for 6-8 hours. Serve over rice.

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Brenda’s Tips:

• Serving Size: 4

• Brenda adds whatever veggies are in season or in her freezer. Sometimes it's cubed summer squash, sometimes it's frozen beans. sometimes it's fresh garden peas. Brenda really enjoys vegetables and works to incorporate in every dinner.

• Spice level can always be adjusted, so add or subtract jalapenos and red pepper flakes to taste.