Crispy Chicken Bites

A long-time family favorite, Brenda has been making these Crispy Chicken Bites for decades. Toss with sauce, or serve as is.

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Crispy Chicken Bites

Step 1: Assemble

1. Prepare a first sheet pan by lightly spritzing with non-stick spray = Sheet Pan A

2. Prepare a second sheet pan by covering with aluminum foil = Sheet Pan B

3. Set oven to 400F to preheat

4. To a first pie plate add:

   1 egg, beaten

   1 tsp garlic salt

5. To a second pie plate, add:

   1/2 cup corn starch

6. Trim & cut:

   1 lb chicken breast, cut into 1” cubes

7. Begin to heat a large skillet over medium, with:

   1/4” oil (canola recommended)

8. Allow to heat while continuing to Step 2.

Step 2: Prep Chicken

1. Add all of the chicken to the first pie plate, combining with the beaten egg and stir around until each piece is coated

2. Select one piece:

• Dredge in the prepared corn starch in the second pie plate

• Flip to coat other side

• Remove and place coated chicken on prepared Sheet Pan A (spritzed with non-stick spray)

• Repeat until all chicken is coated

Step 3: Cook

Note: it may be necessary to cook the chicken in 2 or 3 batches. It is important not to crowd the skillet, but to leave at least 1/2” of space between chicken pieces.

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

Using heat-proof tongs:

1. Carefully & quickly, piece by piece, add the coated chicken pieces to the hot oil

2. Cook for ~2 minutes, or until golden

3. Flip each piece to other side, cooking an additional 2 minutes or until golden

4. Transfer chicken to Sheet Pan B (foil-covered)

5. Place Sheet Pan B in hot oven

6. Repeat with remaining chicken (if needed)

Bake chicken for 8-12 minutes, until internal temperature is 165F.

Remove Sheet Pan B from oven and sprinkle Crispy Chicken lightly with:

Garlic Salt

Serve hot.

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Brenda’s tips:

• Serving size: 4

• The oil added to the skillet is not specified in cups or ounces, but instead adding oil until it is 1/4” deep in the skillet - this direction is given because two skillets that are marketed as the same size may have vastly different volumes (due to shape) and the depth of the oil is the important element.

• When cooking, “dredge” refers to coating the item with a dry ingredient, in this recipe it is corn starch.

• The method of pan-frying and then baking is recommended to create a crisp crust without drying out the chicken pieces. Pan frying until the chicken is cooked through is also an option, but often the breading will become soggy. It also makes it easier to manage if many batches are needed. Alternately, the chicken can be deep fried, cooking for 3-6 minutes in small batches.

• Serving recommendations:

  • Make these Chicken Bites to replace the ground beef in Brenda’s favorite Tacos

  • Add to Stir-Fried Veggies and serve over Rice

  • Dredge in, or serve with any sauce:

    • Buffalo Sauce

    • Sweet Chili

    • Sweet & Sour Sauce

    • Ranch

    • BBQ

    • Fry Sauce

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Window to B’s kitchen . . .

Crispy Chicken Bites served with Brenda’s favorite Sweet & Sour Sauce

Sweet & Sour Sauce

A good Sweet & Sour Sauce is a necessary element in any home cooks repertoire. This one is the best - balanced flavors that compliment beef, pork, chicken, noodles, and veggies.

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Sweet & Sour Sauce

To a small saucepan, add:

2/3 cup pineapple juice*

1/2 cup brown sugar

2 Tbsp apple cider vinegar

2 Tbsp ketchup

2 tsp soy sauce

1/8 tsp garlic powder

1 Tbsp corn starch

Whisk together, place pot over medium heat.

Stir continuously (otherwise cornstarch will clump) until the sauce boils and begins to thicken.

Remove from heat, continuing to stir for ~1 minute.

Serve hot.

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Brenda’s tips:

• Serving size: 4

• *Sub ~2 Tbsp pineapple concentrate stirred into water to make 3/4 cup

• Refrigerate leftover sauce, reheating to use

• Serve over chicken, pork, beef or noodles

Buffalo Chicken Quesadillas

These quesadillas can be prepared completely from scratch OR sub in Mission Flour Tortillas and Frank’s Buffalo Sauce if you’re in a hurry.

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Buffalo Chicken Quesadillas

If making completely from scratch, 3-8 hours before dinnertime:

• Start 1 lb of chicken in the crockpot

• Shred when cooked tender

About 1 hour before dinnertime:

• Prepare one batch of tortillas, recommended to make 8 - 8”

About 15 minutes before dinnertime:

• Make one (or two) batches of Homemade Buffalo Sauce

Now you’re ready . . .

Prep

Set a cast iron (or non-stick) skillet over medium-low heat.

In a mixing bowl, combine:

1 lb shredded chicken

1/4 cup buffalo sauce (double if desired)

Stir together, then fold in:

1 cup shredded cheese

Set aside.

Cook

• Place tortilla on heated skillet, warm for ~10 seconds

• While warming, lightly butter the top surface completely

• Flip tortilla. Buttered side will now be against skillet

• Spoon 1/4 of the chicken mixture on half of tortilla, folding other half over filling

• Stove heat should be medium-low, adjust as necessary:

  • too hot and it’ll burn the tortillas

  • too cold and it won’t crisp the tortillas

• Allow to cook for 1-2 minutes then flip

• Heat on second side for an additional 1-2 minutes

• Remove from pan

Serve hot.

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Brenda’s Tips:

• Serving size: 4 quesadillas

• Best served with carrot & celery sticks . . . don’t forget the Ranch Dressing

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Window to B’s kitchen…

Homemade Buffalo Sauce

Once upon a time, Brenda didn’t eat anything spicy. Like never. Thankfully living in NYC for a decade did miracles for her taste buds … and now you benefit.

This sauce will bring you a taste of NY, Buffalo style.

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Homemade Buffalo Sauce

To a small saucepan, add:

3 Tbsp hot sauce (Frank’s recommended)

2 Tbsp butter

1 tsp white vinegar

1/16 tsp worcestershire sauce

1/16 tsp garlic powder

Heat over medium-low, stirring until everything melts together.

Serve hot as is . . .

OR thicken slightly:

In a small bowl, make a slurry by combining:

1 tsp corn starch

2 tsp water

Stir together and immediately whisk into the above mixture, whisking continuously until the mixture thickens. Boil for ~1 minute.

Serve hot.

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Brenda’s tips:

• Recipe makes ~1/4 cup buffalo sauce, multiply as needed

• Delicious in:

  • Buffalo Chicken Quesadillas

  • Buffalo Chicken Sandwiches

  • Buffalo Chicken Salad

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Window to B’s kitchen…

Crockpot Shredded Chicken

Need shredded chicken? This is the best way to make it and, bonus, it’s also the easiest.

This recipe is one of Brenda’s Fundamental Favorites. It’s intended to be leveraged to fit any cooking scenario where you need shredded chicken.

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Crockpot Shredded Chicken

To the removable bowl of the slow cooker, add:

1/8 cup water

1 lb chicken, boneless skinless breasts

Lightly season with:

Garlic Salt

Select heat setting on the slow cooker:

• High: cook for 3-4 hours

• Low: cook for 6-8 hours

Cook until chicken shreds easily with a fork.

Remove from crockpot, and shred:

• placing chicken on a plate and shredding between two forks.

• add to bowl of stand mixer, fitted with the paddle attachment & turn speed to 2-3 and chicken will shred in ~30 seconds.

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Brenda’s tips:

• Serving size: 1 lb chicken makes 4 servings

• Frozen? Add ~1 hour to the cooking time for the same tender results

• Prepare in larger batches, shred, portion, and freeze for later

• Adjust seasonings as desired, some suggestions:

  • rosemary, crushed

  • paprika, chili powder, cumin & coriander

  • basil & parsley

• Delicious in:

  • Buffalo Chicken Quesadillas

  • Chicken Enchiladas

  • Soups, Salads, & more

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Window to B’s kitchen…

Beef Enchiladas

These enchiladas can be assembled quickly with canned enchilada sauce and packaged tortillas, or if you want to take the time, you can make them entirely from scratch.

If you don’t have beef on hand, you can easily substitute it with chicken or pork.

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Beef Enchiladas

Step 1: Prepare sauce

Make one batch of

Red Enchilada Sauce

• sub: 1 (15 oz) can red enchilada sauce

Stir in:

1 (8 oz) can tomato sauce

Set aside.

Step 2: Prepare tortillas

Make one batch of:

Corn Tortillas

• sub: 8 pkg’d corn tortillas

Set aside.

Step 3: Prepare filling

In a medium mixing bowl, combine:

1/2 lb ground beef, browned & cooked through

1/2 cup onion, finely diced & sautéd

1 (4 oz) can green chilies

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

• sub: 3/4 cup dry black beans, cooked & drained

1 cup cooked rice (optional)

~2 Tbsp enchilada sauce (Step 1)

Fold together.

Also prepare:

1 cup cheese, shredded

Set aside.

Step 4: Assemble enchiladas

Preheat oven to 350F.*

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

1. Select 1 tortilla

2. Submerge tortilla in pot of enchilada sauce & quickly remove

3. Sprinkle with ~1 Tbsp cheese

4. Spoon in 1/8 of filling mixture

5. Roll up and place in baking dish

6. Repeat steps 1-5 with remaining 7 tortillas

Pour remaining enchilada sauce (Step 1) over the rolled enchiladas.

*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.

Step 5: Bake

Bake at 350F for 20 minutes (uncovered). Remove from oven and sprinkle with remaining 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: 4 servings

• Brenda prefers the method of making the sauce, tortillas, & beans from pantry staples (whatever she has on hand) and then assembling the enchiladas.

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Window to B’s kitchen…

*Note: some of the following photos reflect 1.5x batch (more leftovers!)

Chicken Tikka Masala

Eastern Oregon, where Brenda grew up, isn’t a place known for it’s diverse cuisines from around the world. When Brenda moved to NYC she suddenly had access to new cuisines, and her love of food fueled her curiosity to try new dishes.

Indian food was one of the cuisines Brenda discovered for the first time in NYC. The blends of fragrant spices that were totally new to her . . . obviously, Naan was her first favorite and Brenda quickly developed a love for other Indian dishes.

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Chicken Tikka Masala

Marinade

In a small bowl, combine:

1/2 cup plain yogurt

1 1/2 Tbsp lemon juice

1 tsp cumin

1 tsp salt

1/4 tsp red pepper

3/4 tsp black pepper

3/4 tsp cinnamon

3/4 tsp ground ginger

Stir until combined, then add:

1 lb chicken, cut into 1" pieces 

Stir to completely coat with marinade. Refrigerate for 1 hour.

While marinading . . . 

In a medium saucepan, sauté:

2 Tbsp butter

2 tsp garlic cloves, minced

1/4 cup onion, finely diced

1 Tbsp jalapeno, minced

Add:

1 Tbsp ground coriander

2 tsp garam masala

1 tsp ground cumin

1 tsp paprika

1/2 tsp salt

Cook for ~1 minute, until fragrant, then add:

1 (14.5 oz) can crushed tomatoes

1 (8 oz) can tomato sauce

Simmer ~30 minutes.

Broil chicken . . .

1. Preheat oven to Broil setting (~450F)

2. Line quarter sheet pan with tinfoil

3. Evenly distribute marinated 1" chicken pieces, separated for even cooking

4. Place pan in oven, broiling for 5 minutes

5. Remove from oven and let rest 1 minute

While chicken rests . . . .

Combine in a small bowl:

1/2 cup heavy cream

1/2 cup whole milk

Stir together and temper by adding:

1 Tbsp of the simmering sauce

Stir smooth and repeat, adding & whisking 3 more tablespoons of sauce.

Add tempered cream back to simmering sauce.

Stir until smooth (or emulsify using an immersion blender) and add:

Broiled chicken

Continue simmering 5 minutes.

Garnish with:

1/4 cup fresh cilantro, chopped

Serve hot.

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 Brenda’s tips:

• Serving size: 4

• Amazing with Naan & rice

• Amazing as leftovers (I don't generally like leftovers)

• Garam Masala is a blend of toasted spices ground into powder and often used in the preparation of Indian food.

Orange Chicken

Orange Chicken

To a large skillet, heated to medium, add:

2 T oil

1 lb chicken, cut into 1/2" cubes

Cook chicken, stirring occasionally, while assembling sauce:

2/3 cup warm water

4 T brown sugar

4 T orange juice concentrate

4 T soy sauce

4 T ketchup

2 T white vinegar

1 tsp garlic powder

1/2 tsp crushed red pepper flakes

1/2 tsp Chinese five spice powder

2 tsp orange zest (optional)

Stir together.

Pour sauce over chicken, bring to low boil and reduce heat to low. Simmer for ~30 minutes.

Prepare slurry, combining in a small bowl:

4 tsp corn starch

4 T cold water

Stir well. Whisk into cooking sauce + chicken, continuously stirring until sauce is smooth and thickens (~2 min).

Serve hot over rice or Lo Mein Veggie Style.

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Brenda's tips:

• Serving size: 4 servings

• The key ingredients are:

  • Orange: hence the name . . .and, 

  • Chinese Five Spice. It's a combination of cinnamon, cloves, Szechuan peppercorns, fennel, and star anise and is intended to hit all 5 taste sensations: sweet, spicy, bitter, salty & sour. These spices are all individually intense, therefore a powerful ingredient is born when they're finely ground together. Definitely an element where less is usually enough.

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…

Blackened Chicken Salad

Blackened Chicken Salad

Defrost 

1 lb. chicken breast, boneless skinless

Preheat oven to 400F.

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

In a small bowl, combine:

1/4 tsp paprika

1/4 tsp cayenne pepper

1/4 tsp salt

1/4 tsp pepper

1/8 tsp oregano

1/8 tsp thyme, crushed

1/8 tsp garlic powder

Stir together. Rub into fully defrosted chicken breast, fully covering top and bottom.

To preheated skillet, add:

1-2 tsp oil

Seasoned chicken breast

Brown on first side, ~3 minutes. Turn over and brown on other side, ~2 minutes.

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

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

Remove cooked chicken from hot skillet. Set aside to rest 10 minutes while preparing salads.

Thoroughly wash vegetables, chop and layer in 4 individual serving bowls:

Lettuce

Spinach

Favorite veggies

Other recommended toppings:

• Bacon, cooked & chopped

• Cheese, shredded

• Eggs, boiled

• Croutons (make your own croutons)

Cut chicken into thin strips or small cubes and arrange over the top of prepared bowls.

Drizzle with favorite dressing. Serve immediately.

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Brenda’s tips:

• Serving size: 4 servings

• Timesaver tip: Chicken can be prepared up to 3 days in advance and refrigerated until use. Make sure to store properly.

• Timesaver tip: Brenda prepares an oversize batch of spice rub and stores it in an old spice jar. 

  • Oversized batch = ~8 lbs. chicken

    • 2 tsp paprika

    • 2 tsp cayenne pepper

    • 2 tsp salt

    • 2 tsp pepper

    • 1 tsp oregano

    • 1 tsp thyme, crushed

    • 1 tsp garlic powder

• Recommended dressings:

  • Ranch

  • Raspberry Vinaigrette

  • Honey Mustard

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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.

Creamy Chicken Soup

Sam, Brenda’s 2 year old son, loves to help his mom in the kitchen. She recently sent me a video of Sam making french toast all by himself. He also looooooves Brenda Cookies.

Vivian, Brenda’s 1 year old daughter, is the sweetest girl. Smiling, squawking, and on the move. She’s also a human vacuum for Brenda Food. She recently scooted her way across the floor to consume Brenda Cookie crumbs kindly left behind by Sam.

While they love all of Brenda’s cooking, this soup recipe is Vivian’s favorite. If it’s good enough for Vivian, it’s good enough for us all!

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Creamy Chicken Soup

In a large pot heated to medium, cook:

1 lb chicken, cut into 1/2" cubes

1 tsp oil 

Season lightly with:

Seasoned salt

Garlic powder

Brown and then let simmer, stirring regularly, for 5 min.

Remove chicken from pot, set aside.

In the same pot, heated to medium, saute:

1/4 cup onion, finely diced

1/2 cup celery, finely diced

1 tsp oil

Deglaze the pan with:

1/2 cup cold water, or broth 

Then add:

6-8 cups chicken broth

Bring to boil and add:

2 cups carrots, diced 1/4"

1/4 tsp garlic powder

1/4 tsp dried rosemary, crushed

1/2 tsp dried thyme, crushed

1/2 tsp dried parsley

3/4 tsp salt 

Cook 5 minutes on medium, then add:

6 oz pasta, ditalini recommended

Reduce heat to medium-low and cook, covered, for 15 minutes. 

While soup simmers:

In a non-stick skillet set to medium heat, make a roux:

3 T butter

3 T flour

Stir together until melted and bubbling, then whisk in:

1 cup milk

Continue to cook white sauce on medium heat until thickened, 2-4 minutes. 

Whisk white sauce into soup. 

Add: 

Cooked chicken

Immediately prior to serving, stir in:

1/2 cup frozen petite peas

Serve hot. 

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Brenda’s tips:

• Serving size: 4 servings

• Brenda usually uses bouillon + water in place of broth when making soup. 

• Brenda prefers to crush the dried thyme and rosemary using a small mortar & pestle, to enhance flavor. 

• Instead of mixing in the frozen peas, Brenda suggests pouring about 2T in each bowl and ladling the hot soup over the peas. This sufficiently heats the peas and enhances the individual textures.

Chicken Pad Thai

Growing up in a small farm town in Eastern Oregon, Brenda had never heard of Pad Thai. Once in New York City this dish quickly became a favorite. So much so, she was determined to learn how to make it at home. If you ask Brenda about it, she’ll tell you it took a few tries, but this recipe is just right.

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Chicken Pad Thai 

In a medium bowl, stir together sauce:

5 T brown sugar, packed

4 T soy sauce 

3 T fish sauce 

2 T peanut butter

2 T white vinegar 

2 T lime juice

1 tsp chili garlic sauce 

1/2 cup water

Set aside. 

Bring a large pot of water to a boil. Once water is boiling, add:

10 oz rice noodles (recommended: medium, flat)

Cook for 5 minutes. Drain, then cover with cold water. Set aside. 

To a large non-stick skillet heated to medium, add:

1 Tbsp oil

1 lb chicken, uncooked, cut into 1/2” cubes

Cook 5 minutes. Add:

1/2 cup onions, thinly sliced

1 cup carrots, matchsticked 

Cook 5 minutes. 

Pour in sauce.

Drain rice noodles and add to skillet. 

Bring to simmer until sauce is absorbed, 5-10 minutes.

While simmering, in a separate skillet, scramble:

3 eggs

Add scrambled eggs to sauced noodles.

Serve hot, garnished with:

1/4 cup cilantro, chopped

1/4 cup green onions, chopped 

1/2 cup roasted peanuts, chopped

1 cup bean sprouts 

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Brenda’s tips:

• Serving size: 4 servings 

• Instructions on rice noodle packages often suggest soaking in cold water for 30 minutes, but Brenda has found that the cold water doesn't adequately soften the noodles. She prefers to cook the noodles (as outlined above) to obtain the desired texture. You are welcome to follow either method.

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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. 

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.

HOW TO: Defrost Meat

HOW TO: Defrost Meat

Brenda generally plans meals so that she is able to thaw meat in the refrigerator, however, life, so methods:

Water Bath

Fill a sink or container with cool water, set meat in and allow to rest until defrosted. Generally takes 1-2 hours per pound, be aware and don’t compromise food-safe temperatures. 

Microwave

A pre-set option based on weight of meat to defrost. It generally takes 3-4 minutes per pound. Careful, it may get slightly cooked around the edges. 

Refrigerator

Place frozen meat in an adequately-sized container. Cover. Refrigerate. Generally takes a minimum of 12 hours. Much longer for large cuts.

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.