Chinese Chicken Salad

Brenda was introduced to this Chinese Chicken Salad by her college roommates. The recipe has stayed in her repertoire and is a fabulous use of garden-fresh lettuce. Go ahead, grab a fork and eat this right out of the serving bowl.

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Chinese Chicken Salad

Step 1: Dressing

To a small pot, add:

2 Tbsp oil

2 Tbsp vinegar

2 Tbsp sugar

1/4 tsp pepper

1/2 tsp salt

Place over high heat, stirring carefully. Bring to a boil and boil for 1 minute. Set aside to cool.

Step 2: Fried Wontons

1. Begin heating oil to deep-fry the wonton strips*

   • Note: It can take approximately 10-15 minutes for the oil to heat to 350F.

     While oil heats, prepare:

     1 pkg wonton wrappers, sliced into 1/4-1/2” strips

     • OR make wrappers from scratch, and slice into 1/4-1/2” strips

2. Line a 13”x9” pan with paper towels or a clean paper bag, this will be used to drain the fried strips.

3. Fry wonton strips in batches:

• Add only enough strips to allow easy movement

• Wontons will quickly puff up and float to the top

• Use a heat-proof slotted spoon to gently stir the strips for even cooking

• Wontons will quickly brown, indicating that they are done

• Remove using the slotted spoon, transferring fried wontons to prepared pan to drain

• Repeat with next batch until all strips are fried

Step 3: Salad

To a large bowl, add:

1 head lettuce, chopped or torn into bite-size pieces

1 lb. chicken, cooked & chopped**

1 cup carrots, julienned

1 cup vegetables of choice, chopped

Toss with:

Dressing (Step 1)

Toss using tongs until well dressed, top with:

Wonton Strips (Step 2)

Serve immediately.

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Brenda’s tips:

• Serving size: 4

• *Methods for heating oil:

1. Deep fryer

   • 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 and allow to heat to ~350F

• **Cook the chicken using one of Brenda’s favorite methods:

  • Oven Roasted Chicken

  • Crockpot Shredded Chicken

Chimichangas with Shredded Beef

This recipe is designed to use leftover roast beef, simmering with additional spices to make it perfect for Chimichangas. Using leftover roast beefs helps this meal come together quickly, making it perfect for anyone.

CAUTION: frying anything can be dangerous. Always keep your hands and face away from the hot oil. DO NOT add any water to the oil (hot or cold) or an explosion may result.

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Chimichangas with Shredded Beef

Step 1: Prepare filling

To a medium pot, add:

1 cup roast beef, slow cooked to perfection & shredded

1/8 cup beef broth

1/2 tsp lime juice

1/2 tsp white vinegar

1/2 tsp garlic powder

1/2 tsp chili powder

1/4 tsp ground cumin

Simmer over medium heat until heated through, about 5 minutes.

Then fold in:

1/2 cup rice, cooked (optional)

1/2 cup black beans, cooked & heated (optional)

Set aside.

Step 2: Assemble chimichangas

Microwave for 10-20 seconds:

4 tortillas, burrito size

Placing on one edge, fill the tortilla with:

~1/2 cup filling

2 Tbsp shredded cheese

Roll up each tortilla:

• Starting at the edge with the filling, begin to roll the tortilla while folding the two sides in slightly. Continue to roll the tortilla, containing all of the filling inside the roll.

• Repeat until all tortillas are filled & rolled

Step 3: Pan-fry

To a large skillet (10” recommended), add:

1/4 inch oil (canola recommended)

Place over medium and heat until simmering.

Pan-fry chimichangas:

• Carefully add the filled tortilla rolls, seam side down, to the hot oil

  • Fry in batches if the pan is not big enough to fit all four

• Fry for about 1 minute, then, using tongs, turn about 60 degrees (1/6 turn)

• Repeat rotations until all sides are golden brown

• Remove from hot oil, drain on a paper towel

Step 4: Serve

Serve with a side of:

• Guacamole

• Sour cream

• Salsa

And/or over a bed of:

• Lettuce, shredded

• Tomatoes, diced

• Spanish Rice

• Refried Beans

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Brenda’s tips:

• Serving size: 4

• This recipe is a fabulous way to use leftovers, as written, or make everything from scratch:

  • Shredded Beef

  • Tortillas

  • Beans

  • Rice

  • Refried Beans

  • Guacamole

  • Spanish Rice

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Window to B’s kitchen . . .

Beef Enchilada Skillet

This recipe is all about getting dinner on the table fast. Recommended to pair this recipe with:

• Sweet Corn Bread

• Instant Pot Spanish Rice

Start both and then put together the skillet, and dinner could be on the table in less than half an hour.

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Beef Enchilada Skillet

In an oven-safe skillet, prepare:

1/2 recipe Red Enchilada Sauce

• Or, substitute: 1 packet of Enchilada Seasoning Mix & 3/4 cup chicken broth

To the prepared sauce, add:

1/2 lb ground beef, cooked & drained

1 (15 oz) can black beans, rinsed & drained

1 cup frozen petite corn

Cook on medium heat for ~10 minutes, stirring occasionally.

Sprinkle with:

1/2 cup shredded cheese

Allow cheese to melt & serve hot.

Garnish with:

• Cilantro

• Tomatoes, diced (or salsa)

• Guacamole

• Lettuce

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Brenda’s tips:

• Serving size: 4

• Brenda prefers to use 3/4 cup dry beans prepared in the pressure cooker (takes an extra ~40 minutes) in place of canned. Don’t forget to rinse after cooking.

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

Add to bowl of slow cooker:

1/2 cup salsa (mild, med or hot)

1 (15 oz) can diced tomatoes

1 (8 oz) can tomato sauce

1 (4 oz) can diced green chilis

1-2 cups chicken broth

1 lb chicken breast, boneless skinless

1/2 tsp garlic powder

1/8 tsp cayenne pepper

1 tsp salt

Cook on high 3 hours. 

Shred chicken, return to pot. Then add:

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can pinto beans, drained and rinsed

1 cup frozen corn

Continue to cook 1 hour on high. 

Serve hot with tortilla chips. 

Top with any of the following:

• Diced tomatoes

• Sour cream

• Shredded cheese

• Guacamole

• Sliced black olives

• Cilantro

• Shredded lettuce

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Brenda’s tips:

• Brenda prefers to prepare dry beans for use in this recipe.

  • 3/4 cup dry replaces 1 (15 oz) can.

  • Learn how Brenda cooks dry beans.

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.