Sheet Pan Haystacks
Chili haystacks for a crowd
A great way to use leftover chili (or canned chili) for an easy weeknight dinner. This also presents beautifully as a party platter.
Sheet Pan Haystacks
Prepare each item on the list and assemble on a sheet pan, following the example in the photograph or creating your own design:
Tortilla chips
Cheese, shredded
Optional: broil cheese and chips for 1 minute to melt the cheese
Chili: make or preheat as needed
Your favorite canned variety
Lettuce, chopped
Tomatoes, diced
Sour cream & green onions
Serve immediately.
Window to B’s kitchen . . .
Corned Beef & Cabbage
Start brining the beef early to enhance the flavor of this corned beef
Corned beef is basically a slab of beef that has brined in a spiced salt bath. For superb corned beef, plan to salt brine the beef for 5 days. To achieve the traditional pink hue use curing salt - but go ahead and leave it out if you’re indifferent about the color, as I am.
Corned Beef & Cabbage
5 days prior to serving, prepare brine . . .
To a large pot, add:
1 qt water
1 cup coarse salt
1/2 cup brown sugar
1 Tbsp curing salt* (optional)
1 tsp mustard seed
1 tsp black pepper corns
1/2 tsp whole cloves
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp dried rosemary
1/2 tsp ground ginger
2 bay leaves
Bring to a boil, simmer for 5 minutes. Stir in:
1 qt cold water
Refrigerate brine for 1 hour.
One hour later . . .
To a 2 gallon resealable bag, add:
2 lb brisket
Chilled brine
2-4 cups cold water
Seal, being sure to remove all air, and place flat in a 13”x9” pan ensuring that the beef is completely submerged**. Refrigerate for 5 days, flipping the bag daily.
5 days later . . .
To a large pot, add:
Brined beef, thoroughly rinsed
2 cups water
2 bay leaves
Bring to a boil over high heat, reduce heat to medium-low to retain a low simmer. Cook for 2 hours. Add:
4 cups water
1 onion, quartered
4 carrots, halved
4 potatoes, quartered
1 tsp salt
Simmer for 30 minutes longer. Finally add:
1 head cabbage, cut into 8 wedges
When cutting, keep the core attached to all wedges so that the leaves stay together
Simmer for 30 minutes to finish. Thinly slice the beef across the grain. Serve hot.
Brenda’s tips:
Serving size: 4 to 8 servings
*Curing Salt: sometimes referred to as “pink salt” (it is NOT Himalayan salt), will create the signature pink color in the meat. As the brisket will be fully cooked, it is not essential it be cured and therefore the curing salt is optional in this recipe.
**The beef will float, so consider placing something heavy on top while it’s in the refrigerator to ensure that it stays completely submerged in the brine
This recipe makes enough brine for up to 4 lbs of brisket, so increase as desired
Extend the brine time up to 8 days if needed
Recipe works great in a slow cooker, increase cooking time to 8 hours
This recipe is inspired by Alton Brown’s Corned Beef
Window to B’s kitchen . . .
Berry Sheet Cake
Beautiful berries dress up this delicate white cake with creamy, tangy topping
This sheet cake is glorious with any berry! Nestled in smooth, slightly tangy creamy topping, fresh berries bring an unmistakeable hint of happiness to this delicate white cake.
Berry Sheet Cake
Step 1: the cake
Preheat oven to 350 F.
Prepare vanilla cake batter, recommended to use:
Best Sour Cream Cake recipe
Or, if you’re in a rush, a white cake mix
Pour the batter into a greased 15”x10” sheetpan. Bake at 350F for 18-23 minutes. Set aside to cool.
Step 2: topping
To the bowl of a stand mixer, add:
2 (8 oz) packages cream cheese, softened
2 Tbsp lemon juice
1 tsp vanilla
Mix together on low for 1 min, scrape sides, add:
1 1/2 cups powdered sugar
Continue to mix on low speed until smooth. Pour in:
2 cups heavy whipping cream
Mix on low speed until incorporated, then increase speed to medium-high and whip until thickened. Spread evenly over cooled cake.
Score the topping into ~2” squares, place:
2-3 fresh berries
Within each of the ~2” spaces so that when the cake is cut the berries will remain intact.
Slice & serve.
Brenda tips:
Serving size: 24 - 35 slices
For a fluffier, creamier topping, double the heavy whipping cream
If needed, substitute 1 (8 oz) package cool whip for the heavy whipping cream
Funeral Potatoes
A classic, these cheesy potatoes are the perfect side dish
A traditional recipe, this version is better than average with the addition of the sautéed garlic & onions. Of course you can leave them out, but then you’ll be missing out.
Funeral Potatoes
Prepare an 8”x8” baking dish, spritzing with non-stick spray, set aside.
Begin preheating oven to 350F.
To a skillet heated over medium, add:
1 Tbsp butter
2 Tbsp onions, finely diced
1 tsp garlic, minced
Sauté for 2-3 minutes. Set aside.
To a medium mixing bowl, add:
1 (1 lb) bag frozen shredded potatoes*
Season with:
1/2 tsp salt
1/8 tsp garlic powder
Toss together, then add the:
Sautéed vegetables
Pour in:
1 (10.5 oz) can cream of chicken condensed soup
4 Tbsp sour cream
4 Tbsp milk
1/2 cup grated cheese
Fold together until well distributed. Pour into prepared 8”x8” baking dish. Cover with aluminum foil and place in preheated oven for 45-60 minutes, until center is hot and bubbling. Serve hot.
Brenda tips:
Serving size: 4 - 6 servings
*Shredded potatoes - substitute fresh potatoes for the frozen: Follow the recipe for HOW TO: Instant Pot Baked Potato to bake 3 potatoes, peel and shred. Use the prepared shredded potatoes in place of the 1 lb frozen.
Crisp Potato Patties
Make these crisp potato patties with leftover mashed potatoes
These potato patties are a great addition to any breakfast and what’s better than using up those leftover mashed potatoes?
Crisp Potato Patties
Preheat skillet over medium-low heat (3/10).
While preheating, prepare potato mixture:
1 cup leftover mashed potatoes
1 Tbsp sour cream
1/4 tsp garlic salt
Mash together. Set aside and prepare:
8 cheese slices, ~1” square
Form patties, using:
2 Tbsp potato mixture
1 cheese slice
Form the potatoes around the cheese, making sure the cheese is fully enclosed. Repeat to make 8 potato patties.
Skillet with be heated by now, grease with:
1 tsp butter
Fit prepared patties in skillet, allowing ~1” between patties. Cover with a lid, allowing to cook for 3-4 minutes until lightly browned. Flip carefully and cook (uncovered) 2 minutes longer. Serve hot.
Brenda tips:
Serving size: 4 servings (2 patties each)
These potato patties are very versatile, adjust any of the ingredients to fit your personal preferences
Add crisp bacon bits for extra flavor
Flipping the potato patties can be a little tricky, be sure to wait until the patties have browned on the skillet side for a successful flip
Window to B’s kitchen . . .
Pumpkin Pie Squares
Pumpkin pie bars with a sweet oat crust and caramelized nut topping.
Pumpkin pie squares are baked to perfection in a rectangle baking dish, with a sweet oat crust and caramelized nut topping. This is an ideal pumpkin dessert for a crowd . . . and the leftovers are just right to enjoy for breakfast.
Pumpkin Pie Squares
Step 1: Crust
Preheat oven to 350F.
To a medium mixing bowl, add:
1 cup flour
1/2 cup oatmeal
1/2 cup brown sugar
2 Tbsp sugar
Sift together. Using a fork, cut in:
1/2 cup butter, softened
Once well combined, dump into a 13”x9” baking pan. Use the fork to press into an even layer for the crust.
Bake at 350F for 10 minutes.
While baking, continue to Steps 2 & 3.
Step 2: Filling
To a bowl of a stand mixer, add:
1 (15 oz) can pumpkin pureé
3/4 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
Turn mixer to low speed until combined. Add:
2 eggs
Mix on low speed until combined, scrape sides. Add:
1 (12 oz) can evaporated milk
Turn mixer to low speed, allowing the mixer to stir until evenly incorporated.
Set aside.
Step 3: Topping
To a small mixing bowl, add:
1/2 cup brown sugar
1/2 cup walnuts, coarsely chopped
2 Tbsp butter, softened
Stir together until combined.
Step 4: Assemble & Bake
Pour the prepared pumpkin filling (Step 2) over the baked crust.
Spoon the topping (Step 3) over the pumpkin layer, evenly distributing until all the topping is added.
Return the filled 13”x9” pan to the oven.
Bake at 350F for 20-30 minutes, until a toothpick comes out clean.
Allow to cool completely, cut into squares and serve.
Brenda’s tips:
Serving size: 12 (3”) squares
*Substitute for evaporated milk: 1/2 cup yogurt + 1/4 cup heavy cream
Prepare 1.5x the recipe for a sheet pan (15”x10” pan)
Window to B’s kitchen . . .
Apple Crisp
A fall favorite, these cinnamon-sugar coated apples topped with a crisp that's deliciously buttery.
This recipe is the perfect balance of crisp to apples and a gorgeous buttery cinnamon flavor. It’s just right for Fall.
Apple Crisp
Preheat oven to 350F.
Step 1: Prepare Apples
To a mixing bowl add:
1/3 cup sugar
2 Tbsp flour
1/2 tsp cinnamon
Sift together, then add:
4 cups apples, sliced
Toss to evenly coat apples. Pour into 13” x 9” baking dish. Set aside.
Step 2: Prepare Topping
To a medium mixing bowl, add:
3/4 cup flour
3/4 cups oats (regular rolled or quick)
3/4 cups brown sugar
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
Sift together, then cut in:
1/2 cup butter
Crumble over the top of the prepared apples in the 13” x 9” baking dish.
Step 3: Bake & Serve
Bake at 350F for 45 minutes until apples have softened and topping appears browned.
Serve hot or cold.
Brenda’s tips:
Serving size: 8 to 12
Substitute one quart bottled apples for the fresh apples
Window to B’s kitchen . . .
Cilantro & Lime Rice
This recipe comes together quickly using an Instant Pot, but other methods can be used as well.
Adding a few key ingredients when making steamed rice can quickly transform it into a tangy side dish. This recipe for Cilantro & Lime Rice is designed to be made in a pressure cooker, or simply double the water to make it on the stove. However you prepare it, you’ll love this fast, tasty rice.
Cilantro & Lime Rice
In the removable pot of the pressure cooker, combine:
2 cups rice, rinsed
2 cups water
1 tsp salt
1 tsp sugar
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).
Add:
1 Tbsp fresh cilantro, finely chopped
1 Tbsp lime juice
Fluff together with a fork. Serve hot.
Brenda’s tips:
Serving size: 4
Recommended to use inexpensive long grain rice for this recipe
The rice in this recipe can be prepared without an Instant Pot. For directions using other methods, refer to Brenda’s Rice Recipe
This rice is a must for Brenda’s Chipotle Rice Bowls
Pumpkin Drop Biscuits
Another fan-favorite pumpkin recipe from Brenda’s kitchen.
Pumpkin Drop Biscuits
Preheat oven to 425F.
To a mixing bowl, add:
1 cup flour
2 Tbsp brown sugar
1 tsp baking powder
3/4 tsp cinnamon
1/4 tsp salt
1/16 tsp cloves
Sift together, then grate in:
2 Tbsp butter
Toss together, then pour over the top:
1/2 cup pumpkin purée
1/4 cup yogurt (or buttermilk)
Stir to incorporate.
Drop by spoonfuls (~2 Tbsp each) onto a greased baking sheet, diving batter into about 12 biscuits.
Bake at 425F for 12-14 minutes, until set.
Serve hot with butter & jam.
Brenda’s tips:
Serving size: 12 biscuits
For High Elevation (~6K ft), add additional 1 Tbsp flour & 1 Tbsp yogurt or buttermilk
Use either canned or freshly processed pumpkin purée
If you have time, make your own Instant Pot Yogurt for this recipe
Quick Taco Salad
One of Brenda’s favorite ways to eat garden-fresh tomatoes.
To Brenda, this is the absolute best Taco Salad. Sure, you can add other ingredients to the salad, and Brenda will share a recipe for a loaded-style taco salad later, but this is all you need for an insanely delicious and quick salad. This salad is even better whenever garden-fresh tomatoes are available too.
Quick Taco Salad
To a large skillet, warmed to medium, add:
1 lb ground beef
Cook until evenly browned. Drain fat, then season with:
Seasoned salt
Garlic salt
Set aside to cool.
Chop:
1 head lettuce
Grate:
1 cup cheese
Dice:
2-4 tomatoes
Build the salads directly on four dinner plates, evenly dividing the prepared ingredients, and layering as follows:
Lettuce
Cheese
Tomatoes
Ground beef, cooked
Serve with:
Nacho Cheese Doritos
Brenda’s tips:
Serving size: 4 salads
You can use the Doritos to scoop up the salad to avoid utensils all together
Window to B’s kitchen . . .
Corn on the Cob
Brenda’s tips for husking, cooking, and freezing corn on the cob.
Brenda grew up on a farm in eastern Oregon. What the family grew over the year changed, but corn was a staple. In the words of Brenda:
Dad Saunders makes two things absolutely perfectly: buttered popcorn and fresh corn on the cob.
Below is Dad Saunders’ method for cooking corn on the cob. In the Brenda Notes section, Brenda added a few additional tips for husking corn, and how to prep corn for freezing it.
Corn on the Cob
To a large pot, add:
2-4 qts water
Set over high heat, and bring to a boil.
While heating water, remove the husk & silk from:
Sweet corn*
Rinse husked ears in cool water, if needed.
Once the water is boiling:
Add the ears of corn to the pot
Bring water back to a boil
Cover with a lid and shut off heat
Allow to steam for 5 minutes
Using tongs, remove the steamed ears of corn from the hot water.
Serve while hot.
Brenda’s tips:
*While this recipe works with corn from a market, it’ll taste even better if you use freshly picked corn from the garden—the fresher the better.
A note about husking corn:
The quickest method to husk the corn is to grasp all the layers on one side of the corn and pull back, stripping the husks and silk from half the ear. Repeat on the other side. Snap off the stalk at the base of the cob to finish the job.
A few notes about cooking the corn:
You can add as many ears can be cooked at once as will fit in the pot
It is okay to leave the steaming ears in the pot longer to keep them warm
A note about prepping corn to freeze:
If you’re blanching the corn for freezer storage, follow the steps above, only shorten the cooking time to 3 minutes. Once cooked, transfer the blanched corn to ice water to stop the cooking. Trim the kernels from the cob and pack in freezer-safe resealable plastic bags. Freeze flat.
Sautéed Zucchini
Combine a few ingredients from your garden to make this quick side dish.
The secret to using the zucchini your garden produces is to pick it while it is still very small. For real. Summer squash ideally needs to be picked when it’s about 8” long. At this length it has the best flavor, the seeds are tiny (practically indiscernible), and the texture is crisp.
Combine a few ingredients from your garden to make this quick side dish. It is so good you can serve it with just about any meal.
Sautéed Zucchini
Heat a cast iron or non-stick skillet over medium heat. Add:
1 Tbsp butter
Swirl around skillet to melt, then add:
1/4 cup onions, finely diced
1 tsp garlic, finely minced
Sauté for 1 minute, then toss in:
~2 cups zucchini, sliced into 1/8” disks
Sprinkle lightly with:
Salt
Continue to cook for ~5 minutes, turning zucchini two or three times. The veggies should get a bit of color on some of the disks but should remain fairly crisp. Sprinkle lightly with:
Grated cheese
Allow cheese to melt, serve immediately.
Brenda’s tips:
Serving size: 2-4
This is THE way to prepare zucchini. For the absolute best taste, use small zucchinis
A few ideas on how to serve this dish:
As a side to any meal
Toss with cooked pasta
Crack a few eggs into the zucchini to make an omelet
Coconut Rhubarb Quick Bread
The tartness of fresh-picked rhubarb is perfectly offset by the sweetened coconut in this quick bread recipe.
This quick bread comes together in one bowl, utilizing the fresh-picked rhubarb to add a hint of tartness that’s perfectly offset by the sweetened coconut.
Coconut Rhubarb Quick Bread
Preheat oven to 350F.
Butter & flour 3 standard bread pans, set aside.
To the bowl of a stand mixer, add:
2 cups sugar
1 cup oil
4 eggs
2 tsp vanilla
Beat for 2 minutes on medium speed, stopping once to scrape sides of bowl.
Pour on top:
1 cup buttermilk
3 cups flour
1/2 tsp soda
1/2 tsp baking powder
1/2 tsp salt
Mix on low speed until just combined, stop mixer and scrape sides. Mix on medium speed for 30 seconds. Remove bowl from stand.
Add:
~2 1/2 cups rhubarb, cut into 1/4” pieces
1 cup sweetened shredded coconut
Using a mixing spoon, fold together until evenly combined.
Pour into 3 greased bread pans, filling each approximately half full.
Bake at 350F for 45-55 minutes, until tests done with a toothpick.
Remove from pan and let cool 5 minutes before serving.
Brenda’s tips:
It's best to butter and flour the pans for quick breads. You can also use a baking style non-stick cooking spray for this step too — it does both the butter and the flour steps.
Standard bread pans are about 8" x 4" x 2.5" with a total volume of ~4 cups. Brenda's preferred bread pan is 12" x 4" x 2.5" with a volume of ~6 cups. So for this recipe, Brenda divides the batter between 2 pans instead of 3.
If you live more than 3k above sea level, review Brenda’s High Elevation Adjustment infographic to adjust for altitude impacts.
Window to B’s kitchen . . .
Tuscan Style: One Pot Pasta & Chicken
This one pot pasta is packed full of flavor . . . and did we mention cleanup is a breeze?!
Tuscan Style: One Pot Pasta & Chicken
To a large pot heated to medium, add:
1 Tbsp oil
1 lb chicken, cut into 1/2” pieces
Season with:
1 tsp Italian seasoning
Cook chicken, stirring regularly, until just cooked through. Transfer chicken to a small bowl and set aside.
To the same pot, heated to medium, add:
1 Tbsp oil
1/2 cup onion, finely diced
Sauté for 2 minutes, then stir in:
1 tsp garlic, finely minced
Sauté for an additional 2 minutes, then stir in:
1 (15 oz) can diced tomatoes
1 1/2 cups chicken broth
1/2 cups milk
1/4 cup apple juice
1/2 tsp salt
1/4 tsp crushed red pepper flakes
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:
Chicken
2 oz cream cheese
Cover for 5 minutes. Add:
2 cups fresh spinach, chopped
Stir until well mixed.
Serve hot, garnished with:
Parmesan cheese
Brenda tips:
Serving size: 4 servings
For extra spice, increase the crushed red pepper to ~1 tsp, and conversely, if you prefer extra mild, leave out the red pepper.
Garlic toast (made with Brenda’s French Bread) makes the perfect side dish with this pasta.
Strawberry Roulade
This roulade, or rolled cake, is refreshingly light and decadently delicious. Try making it with garden-fresh strawberries!
This roulade, or rolled cake, is refreshingly light and decadently delicious. Guaranteed to be a crowd pleaser and a fabulous use for those garden-fresh strawberries.
Strawberry Roulade
Step 1: Cake
Prepare a sheet pan (15”x10”), covering with a layer of parchment, do not grease the pan or paper
Preheat oven to 375F
Make one batch of Angel Food Cake batter
Substitute: prepare an Angel Food box mix instead of making from scratch
Spoon the batter evenly over the parchment covered sheet pan
It’s best to dollop evenly across the surface of the pan
Avoid unnecessary smoothing out as the egg whites can deflate
Bake at 375F for 15 minutes (up to 20 minutes, but be careful not to dry out the cake)
Remove from oven and cool 5 minutes
Starting on a short end, carefully roll cake into a cylinder, and peeling off the parchment paper
Allow to continue to cool to room temp, ~15 minutes
Meanwhile prepare the filling:
Step 2: Filling
To a small mixing bowl, add:
~2 cups strawberries, hulled and cut into quarters
2 Tbsp sugar (add more if desired)
Fold together, set aside.
To the bowl of a stand mixer, add:
1 cup heavy cream
1 Tbsp sugar
Beat until soft peaks form. Transfer to a small bowl and set aside.
To the used bowl of the stand mixer, add:
4 oz cream cheese, softened
4 Tbsp sugar
1 tsp vanilla
Mix until smooth and creamy.
Fold in:
Strawberry and sugar mixture (including any macerated juice)
Once well combined, carefully fold in:
Whipped heavy cream
Step 3: Roulade
Carefully unroll the cooled Angel Food Cake
Drop filling by the spoonful over ~7/8 of the cakes surface
Why 7/8? Filling will spread during rolling, not covering the full surface now allows space, preventing wasted filling
Using an offset spatula, spread filling over ~7/8 of surface
Carefully roll cake into a tube, rolling just tight enough to keep all the filling inside
Dust the outside of the roll with
Powdered sugar
Transfer to serving platter and serve immediately, or refrigerate up to 24 hours
Brenda’s tips:
Serving size: 12-24 slices
No fresh strawberries? Replace with Strawberry Freezer Jam
Also great with raspberries, blackberries, or any berry of your choice
Window to B’s kitchen . . .
HOW TO: Flash Freeze Peppers
Learn how to flash freeze peppers and jalapenos in this How-To.
HOW TO: Flash Freeze Peppers
Prepare sheet pan with a layer of parchment or wax paper
Wash and dry peppers
Dice peppers
Trim off the top and bottom, leaving the center as a tube
Slice down tube from top to bottom
Cut tube into strips
Cut strips into squares to create a perfect dice
Dice the trimmed top & bottom pieces
Evenly spread the diced peppers on the prepared sheet pan
Place pan in freezer
Freeze for 24 hours
Remove pan from freezer, immediately transfer the frozen diced peppers to a resealable freezer bag
Store the bagged peppers in the freezer and use as needed
Brenda’s tips:
Store diced peppers in the freezer for ~6 months
Having flash-frozen peppers in the freezer allows for faster meal prep
Works great for jalapeños too. Dice jalapenos finely before following the flash freezing steps above
Homemade Salsa
A flavorful way to use those garden tomatoes, or any tomatoes.
Homemade Salsa
To a large mixing bowl, add:
2 Tbsp onion, finely diced
1 Tbsp jalapeno, finely minced
1/2 tsp fresh garlic, finely minced
1/2 tsp lime juice
Stir together, then add:
1-2 cups tomatoes, seeded & diced
Sprinkle with:
1/4 tsp salt
Taste test: add more salt if needed
Fold together.
Serve immediately.
Brenda’s tips:
Serving size: 4
Increase or decrease any of the ingredients to fit your personal taste
Serve with:
Tortilla chips
Window to B’s kitchen . . .
Chef Salad with Roasted Chicken
Another delicious meal recipe that uses Brenda’s Roasted Chicken.
Chef Salad with Roasted Chicken
Thoroughly wash & prep:
Lettuce, chopped
Spinach, torn
Favorite veggies, sliced & diced
Layer in 4 individual serving bowls.
Prepare:
1 lb chicken, cooked & chopped
1/2 lb bacon, cooked & chopped
4 eggs, boiled & peeled
Croutons
Cheese, shredded
Arrange over the top of the 4 prepared bowls.
Drizzle with Homemade Ranch Dressing. Serve immediately.
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 in an airtight container.
Window to B’s kitchen…
Homemade Ranch Dressing
The only veggie dip you’ll ever need.
As a kid, I only knew Grandma’s Salad Dressing and didn’t realize it was more commonly known as Ranch Dressing. Grandma Saunders would regularly share quart jars of her amazing homemade dressing with our family. She’d make it for holidays and reunions, and it was the only veggie dip ever needed.
Since my household is relatively small, I scaled the recipe down to make ~1 cup, relying on pantry staples. Below is this mini recipe, followed by Grandma’s original.
Homemade Ranch Dressing
This recipe makes ~1 cup, scroll for Grandma’s original recipe (makes ~2 quarts)
To a small mixing bowl, add:
1/2 cup mayonnaise
2 tsp dried parsley
1 tsp dried minced onion
1/4 tsp garlic salt
1/4 tsp Accent
1/8 tsp salt
1/8 tsp pepper
Stir together until well incorporated.
Fold in:
1/4 cup buttermilk
If dressing is too thick, add 1-4 Tbsp buttermilk, until desired thickness is reached.
Mix well but don’t overbeat. Serve immediately or transfer to a half-pint jar and store in the refrigerator for ~1 week.
Brenda’s tips:
Serving size: ~1 cup of dressing
No buttermilk? Substitute Greek Yogurt for dip and Cold Start Yogurt for dressing
Grandma often used fresh parsley and onions, chopping both very fine
This recipe is truly a family heirloom - scroll to see the original recipe
Grandma’s hand-written recipe card, including her personal notes & adjustments.
Grandma’s Salad Dressing (Original Recipe)
Makes ~2 quarts
To a large mixing bowl, add:
1 quart mayonnaise
3 Tbsp dried parsley
2 Tbsp dried minced onion
3/4 Tbsp garlic salt
2 tsp Accent
1 tsp salt
1/4 tsp pepper
Stir together until well incorporated.
Fold in:
3/4 quart buttermilk
If dressing is too thick, add 1/4 - 1 cup buttermilk, until desired thickness is reached.
Mix well but don’t overbeat. Serve immediately or transfer to a half-pint jar and store in the refrigerator for ~1 week.
Window to B’s kitchen . . .
Chinese Chicken Salad
An easy chicken salad recipe full of flavor and crunch!
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.
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
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
Line a 13”x9” pan with paper towels or a clean paper bag, this will be used to drain the fried strips.
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.
Brenda’s tips:
Serving size: 4
*Methods for heating oil:
Deep fryer
Fill with oil to the fryer-specified level
Turn on fryer and set temperature to ~350F
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: