Oven Roasted Cabbage

Oven Roasted Cabbage

Prepare sheet pan with parchment, set aside.

Preheat oven to 375F.

Thoroughly wash:

1 head of cabbage 

Drain.

Cut four 1/2" thick slices, generally from the center of the head.

Place on prepared sheet. 

Brush with:

Olive oil

Lightly season with:

Salt 

Transfer pan to oven. Roast for 10 minutes, turn each cabbage slice over.

Roast additional 5-10 minutes, until slender leaves of cabbage begin to blacken.

Serve hot as a side to anything.

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Brenda’s tips:

• Serving size: 4 servings 

• Season with other herbs or spices as desired

• Don't discard the sides of the cabbage head…

  • shred it for a salad

  • chop finely for Dumplings

  • slice thinly for Lo Mein

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Window to B’s kitchen…

Before roasting

After roasting

Pan Roasted Cauliflower

Pan Roasted Cauliflower

Thoroughly wash:

1 head of cauliflower

Drain.

Set skillet over medium heat.

Separate florets:

• Break apart by hand OR

• Slice entire head in 1/2" slices and each slice into 1" wedges.

Add to heated skillet:

1 T oil or butter

Cauliflower florets

Lightly season with:

Salt

Garlic powder

Periodically turn the cauliflower, to allow browning on all sides.

• Cook 5 minutes for crisp

• Cook 10 minutes for tender (much longer it’ll be mush)

Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• Substitute other herbs or spices for the garlic as desired

• Pan roasted cauliflower is particularly great as a side dish for:

  • Bacon Fried Rice

  • Orange Chicken

  • Coconut Chicken Curry

  • Kung Pao Chicken

  • Lo Mein Veggie Style

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…

Sausage Gravy

Sausage Gravy

In medium skillet, cook:

1/2 lb sausage (breakfast style recommended)

Once cooked through, set aside.

Combine in a small sauce pan (optional: utilize skillet used to cook sausage):

3 T butter

3 T flour

Whisk together until smooth.

Pour slowly into sauce pan while continually whisking:

2 cups milk

1/4 tsp salt

1/8 tsp pepper

1/8 tsp cayenne pepper

Whisking periodically, simmer on low (2/10) until thickened, ~5-8 minutes.

Stir in:

Cooked sausage

Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• Best when served over Sheryl’s Husband Catching Biscuits with a perfectly poached egg

• For thinner gravy, stir in 1/4 to 1/2 cup milk.

Sheryl's Husband Catching Biscuits

This recipe was introduced to Brenda by her sister Sheryl and promptly became a family favorite. Grating the frozen butter is an undeviating route to impossibly flaky biscuits - even if you’re a novice baker.

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Sheryl's Husband Catching Biscuits

Combine in a medium mixing bowl, sifting together:

2 c flour

3 tsp baking power

1/2 tsp salt

1/4 c sugar

Using the coarse side of a cheese grater, grate into the flour mixture:

1/2 c butter (1 cube), frozen

While grating, periodically shake the bowl to toss the flour with the frozen butter. Set aside.

In a separate bowl, whisk together:

2/3 c milk

1 egg

Pour into the flour and butter mixture, stirring until a shaggy dough forms.

Method 1:

Knead 10 times to pull together - do not over-mix or biscuits will be tough. Note: if dough sticks to hand while kneading, dust lightly with flour.

Roll dough ~3/4” thick and cut in squares or rounds.

Method 2: highlighted in Window to B’s kitchen, below

1. Turn dough out on clean, floured surface (recommended: silicone mat)

2. Press dough into a square shape

3. Fold like an envelope

4. Repeat folding 5 times

5. Wrap in plastic wrap OR place in floured air-tight container

6. Refrigerate ~30 minutes

7. Roll dough into rectangle, ~3/4” thick

8. Trim 1/2” from all sides: roll resulting thin strips into spirals

9. Cut trimmed rectangle into ~3” squares

Place on sheet pan:

• Leave space between for crisp, golden edges OR

• Place close together for crisp tops

Bake at 375-400 F, for 10-15 minutes, until golden brown.

Serve warm.

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Brenda’s tips:

• Serving size: 8 - 12 biscuits

• High elevation: Brenda adjusts only the flour, increasing it to 2 1/4 cups at 6K ft

• In a past Cook’s Country biscuit special, it was recommended to grate the butter and develop flaky layers by following Method 2 above

• Delicious with Fresh Strawberry Jam or Sausage Gravy

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Window to B’s kitchen…

Sift together dry ingredients:

Grate butter & toss with dry ingredients

Add milk & eggs, then stir into a shaggy dough:

Press into a square and repeat envelope folds:

Roll into a 3/4” thick rectangle

Transfer cut squares and spirals to a sheet pan:

Spaced for crisp golden edges and ready to enjoy:

John's Perfect French Fries

When it comes to fried food, Brenda's husband, John, is the chef to know. The electric fryer he owned when they married is one of the few things from John's kitchen that Brenda kept. If I hadn’t visited their home and seen first-hand how perfect they were for each other, I'd begin to question if Brenda married him for his French Fry cooking skills.

What Brenda has to say about John’s French Fries:

These are beautiful & delicious. Limit the amount you make, because you will keep eating until they are gone - regardless of how stuffed you feel.

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John's Perfect French Fries

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 fresh potatoes:

1. Wash

2. Peel OR scrub

3. Cut:

   • Halve lengthwise

   • Select one half and slice in 1/4-3/8" strips

   • Turn each strip (or stack) and slice into 1/4-3/8" sticks

   • Repeat with other potato half

Check oil temperature (360F @6K ft)

When hot, CAREFULLY add:

Cut potatoes

1. Set the timer for 8-10 minutes  

   • Elevation affects frying time, at 6K ft it takes 8-10 minutes, other elevations may require different amounts of time

2. Did you set the timer yet? Please, use a timer

3. After cooking for 8-10 minutes, lift fry basket (do not empty)

4. Rest par-cooked fries: set timer for 1-2 minutes (oil will reheat during this time)

   • Taste test one: fries should be cooked through at this point

5. Return fry basket with par-cooked fries to the hot oil

6. Second fry for an additional 1-2 minutes to achieve golden brown perfection

Perfectly crisp fries with a tender center - - - serve immediately with salt.

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Brenda’s tips:

• John generally uses canola oil. It has a high smoke point (good up to ~450F) and is relatively inexpensive.

• Time required to fry fresh potatoes can be impacted by:

  • Freshly harvested potatoes will cook faster (in any preparation) than stored potatoes.

  • Size of cut fries: Consistency is the key thought when cutting up the potatoes. Equal size requires equal cooking and every last one will be divine. You can choose a larger or smaller size, just be consistent.

  • Sea level requires hotter oil than high elevation: general rule is decrease temp by ~3F for every increase of 1K ft.

  • Variety of the potato (starch content): John prefers Russet or Red varieties.

• John & Brenda have found the Twice-Fried (aka Double-Fry) method to be their favorite as it consistently turns out perfect fries with minimal effort

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Window to B’s kitchen…

Cutting fries:

Par-cooked:

Fully cooked:

Perfectly crisp with a tender center:

BLTs

BLTs. Bacon Lettuce Tomato sandwich. Brenda’s favorite sandwich.

The ingredients key to the most sublime BLT generally go unrecognized . . . fresh ground pepper and mayonnaise. Brenda highlights both of these ingredients in her version of this classic sandwich.

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BLTs

Make a loaf of french bread

Cook the bacon

Chop the bacon

Prep: 

Lettuce, wash leaves 

Tomatoes, wash & slice

Collect:

Mayonnaise

Pepper mill

Here's how to properly assemble:

• Cut off desired length of loaf for sandwich, slice in half lengthwise

  • Optional: toast the bread

• Slather both sides with mayonnaise

• Heap chopped bacon on one half

• Grind black pepper over bacon

• Top with a single layer of sliced tomatoes

• Grind black pepper over tomatoes

• Hit with a light sprinkle of salt (optional)

• Mound on lettuce leaves

• Top with mayo'd bread

Serve immediately.

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Brenda’s tips:

• Brenda uses double the mayonnaise on BLTs as compared to other sandwiches

• Maximize the lettuce - provides great crunch

• Chopping the bacon will allow even distribution and prevent bacon-less bites.

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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…

Tortillas: Tex-Mex style

Brenda has been searching for a good flour tortilla recipe for ages. Her favorite are Mission flour tortillas. Countless searches have failed to produce a decent knock-off recipe until finally she came across this Homesick Texan post who cited The Border Cookbook and introduced Brenda to the recipe she’s been searching for .....

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Tortillas: Tex-Mex style

In a large mixing bowl, mix together:

2 cups (10 oz) flour

1 tsp salt 

1 1/2 tsp baking powder 

2 tsp oil

Stir in:

3/4 cup (6 oz) warmed milk (90-100F)

Knead for 1-2 minutes. Dough should be slightly tacky (i.e. sticky) to allow easier rolling of tortillas.

Divide into equal portions:

• 8” tortillas (regular size) = divide into 8

• 10” tortillas (burrito size) = divide into 5

• 5” tortillas (fajita size) = divide into 20

Place dough balls in a single layer and cover tightly. Let rest ~30 minutes.

Pre-heat cast iron skillet to low side of medium (3.5/10). Using a pastry brush or paper towel, brush very lightly with:

1/2 tsp shortening*

While skillet heats, roll each ball into flat disks, following the HOW TO: Roll Out Pie Crust method:

• 8 = 8” circle

• 5 = 10” circle

• 20 = 5” circle

Cook individually on hot dry skillet. 30-45 seconds/side.

Remove and place in covered dish.

Serve immediately. 

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Brenda’s tips:

• Brenda recommends using your hands to divide dough as cutting with a knife will disrupt the biscuit-like layers in the dough and make it more difficult to roll out.

• * oil can be used if shortening is unavailable.

• To roll out tortillas, 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. Brenda likens rolling tortillas to pie crust.

• Brenda simply uses a wide pan with fitted lid to hold the cooked tortillas as she continues cooking. This allows the tortillas to steam slightly and remain supple until use. Leftovers should be stored in an airtight container. 

• Read the original recipe: HomesickTexan.com

• These are great for…

  • Bean and cheese burritos

  • Buffalo chicken quesadillas

  • Breakfast burritos

  • Chimichangas

  • Fajitas

  • Enchiladas

• Seal in an airtight bag and they’ll keep in the refrigerator. Rejuvenate in the microwave or on a hot skillet.

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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.

Corn Chowder

Corn Chowder

Cook

1/2 lb bacon

Cool & chop in narrow strips. Set aside.

In a large soup pot, heated to medium, saute:

1 Tbsp bacon grease (or oil)

1/2 cup onions, finely diced

1/2 cup green bell peppers, finely diced

1/2 cup red bell peppers, finely diced

1 Tbsp jalapeno pepper, minced

Continue to cook for 5 minutes, stirring regularly.

Deglaze pan with:

1/2 cup chicken broth

Immediately add:

4 cups chicken broth

1 tsp salt

1 tsp garlic powder

1/2 tsp pepper

1/8 tsp cayenne pepper

Bring to a rolling boil, then add:

2 lbs potatoes, peeled and cut into 1/4" cubes

Reduce heat to medium-low (retain a low boil) and cook for 12-15 minutes.

Then add:

1 (16 oz) pkg frozen white sweet corn

Continue to cook 5 minutes. 

Prepare flour paste in a pint jar:

4 Tbsp flour

1/2 cup hot tap water

Cover tightly and shake until flour completely dissolves.

Whisk the flour paste into the boiling broth. Continue to stir for 2 minutes while cooking the thickened soup.

Finally, stir in:

1 cup heavy cream (or whole milk)

Garnish with chopped bacon and serve hot.

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Brenda’s tips:

• Serving size: 4-6 servings

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

• Always a good idea to double the bacon.

Brown Sugar Bacon

This is Brenda’s husband’s (John) absolute favorite food. He taught Brenda how to make it shortly after they married. When she’s preparing bacon for a recipe, she'll usually brown sugar at least one strip for him. It’s guaranteed to make John's day.

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Brown Sugar Bacon 

Preheat oven to 375F

Line a jelly roll pan with parchment paper 

Arrange 1 lb bacon strips on parchment (okay if they touch)

Cook for 10 minutes

Pull pan from oven & flip each strip

Add to each strip, spreading over entire surface: 

1 tsp brown sugar 

Repeat for all strips

Return to oven, cook 10 minutes more

Crisp enough?? Brown sugar caramelized?? Remove from oven

Move bacon strips to a paper-towel-lined plate to cool (do not stack strips)

Pan: immediately drain grease* and strip parchment paper for quick cleanup

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Brenda’s tips:

• *Retain the bacon grease in a 1/2 pint jar and use to cook eggs

Best Oven Bacon

A note from Brenda about cooking bacon:

Please cook bacon however you prefer. But if you've never tried the oven method, I suggest you give it a try. Right now. Truly a no-fuss way to perfect bacon every time.

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Best Oven Bacon

Preheat oven to 375F

Line a jelly roll pan with parchment paper 

Arrange 1 lb bacon strips on parchment (okay if they touch)

Cook for 10 minutes

Pull pan from oven & flip each strip

Return to oven, cook 10 minutes more

Crisp enough?? Remove from oven

Move bacon strips to a paper-towel-lined plate to cool 

Pan: immediately drain grease* and strip parchment paper for quick cleanup

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Brenda’s tips:

• *Retain the bacon grease in a 1/2 pint jar and use to cook eggs

• The cooking time is for regular thickness, shorten if extra thin bacon or extend if thick-cut.

• Smaller batches work just as well.

Slow & Steady Style Lasagna

There's Quick Lasagna, tasty and plenty filling. Then there is Slow & Steady Style Lasagna, where every bite is perfection. Both are great to know . . .

The highlight of this lasagna is the delicate handmade pasta sheets.

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Slow & Steady Style Lasagna

Step 1: Make pasta for lasagna noodles

• Recommendation: if available, use a food processor to make the dough

• Don't have a pasta roller? Brenda strongly recommends making Manicotti Crepe Noodles to replace the pasta sheets in this lasagna, it will taste just as amazing

To a mixing bowl, add:

1/2 tsp salt

2 cups flour

Sift together, then stir in:

3 eggs

3 tsp water

Knead until dough is elastic (food processor: pulse until dough is smooth).

Divide dough into 7 equal portions. Let rest 1-2 hours.

Step 2: Make Sauce

Make one batch of Brenda’s Spaghetti (or Lasagna) Sauce

To the sauce, add:

1/2 cup water

1 (7 oz) can mushroom pieces, chopped (optional)

Bring to a light boil & cover. Simmer until time to assemble lasagna.

Step 3: Put together cottage cheese mixture

In a medium bowl, combine:

16 oz cottage cheese

1 egg

1 Tbsp parsley, dried

Stir together until combined. Set aside.

Step 4: Make Sauce

Make one batch of Creamy Garlic Sauce, set aside.

Step 5: Gather remaining ingredients

8 oz cheese, shredded

1 (15 oz) can spinach, drained (optional)

Set aside.

Step 6: Prepare pasta sheets

Add cold water to a large mixing bowl, set aside. *To be used to cool the cooked pasta.

To a large pot add:

3-4 quarts water

2 tsp salt

Bring to a boil. 

While waiting to boil, roll each of the 7 dough balls into a rectangular sheet, approximately 13"x9." 

• If available, use a pasta machine: 

  • Run each sheet of pasta through at each number setting, flouring sheet lightly between rolls   

    • Expected that final roll will be setting 7 (out of 8)

    • Dual purpose of rolling pasta and developing delicate texture

  • Roll each sheet to be ~5"x 26" then cut in half to create two ~5"x13" strips

    • 14 strips will be enough to cover the 13"x9" pan for the 7 layers

• If no pasta roller, Brenda strongly recommends making Manicotti Crepe Noodles instead of lasagna noodles

Boil sheets/strips in small batches for 1 minute. Remove from boiling water and put in cold water until all pasta is cooked and cooled. Drain.

Step 7: Assemble lasagna

In a greased 13"x9" baking dish, layer as follows:

1. Sauce

2. Noodle sheet/strips

3. 1/2 cottage cheese mix

4. Noodle sheet/strips

5. Sauce

6. Spinach (optional)

7. Cheese

8. Noodle sheet/strips

9. 1/2 Creamy Garlic Sauce

10. Noodle sheet/strips

11. Remaining cottage cheese mix

12. Noodle sheet/strips

13. Sauce

14. Cheese

15. Noodle sheet/strips

16. Remaining Creamy Garlic Sauce

17. Noodle sheet/strips

18. Sauce

All ingredients should be distributed evenly so that each layer completely covers the full 13"x9" surface.

Step 8: Cook lasagna

Bake at 350F for 60-70 minutes. 

Making ahead? Prepare 12-24 hours in advance, once assembled cover tightly with plastic wrap. Refrigerate until baking time. Swap plastic for aluminum foil. Place in cold oven, set to 350F and bake for 65-75 minutes.

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 Brenda’s Tips:

• Serving size: 8-12 servings

• This lasagna is totally worth the work!

• Brenda and John both prefer the Slow & Steady style. It has many similarities to the Quick Style but the homemade noodles give it incredible flavor throughout the delicate structure.

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Window to B’s Kitchen…

Quick Lasagna

There's Quick Lasagna, tasty and plenty filling. Then there is Slow & Steady Style Lasagna, where every bite is perfection. Both are great to know . . .

Brenda would periodically make lasagna for Sunday dinner when we lived in NYC. She'd put it together on Saturday night and then bake it to come out just in time for our guests to arrive. Add a loaf of fresh french bread and vegetables and it was the perfect menu for a leisurely dinner party.

After she married John, she adjusted her standard recipe to use homemade noodles as John preferred the thin delicate noodles to the boxed style. She'll still make the quick style when needed, but she also prefers the fresh homemade noodles.

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Quick Lasagna

Make Brenda’s Spaghetti (or Lasagna) Sauce Recipe

To the sauce add:

1/2 cup water

1 (7 oz) can mushroom pieces, drained & chopped (optional)

Bring to a light boil & cover.

While sauce is simmering, in a medium bowl, combine:

16 oz cottage cheese

1 egg

1 Tbsp parsley, dried

Stir together until combined. 

And gather:

16 oz pkg lasagna noodles, uncooked**

8 oz cheese, shredded

1 (15 oz) can spinach, drained (optional)

In a greased 13"x9" baking dish, layer as follows:

1. Sauce

2. Noodles

3. Cottage cheese mix

4. Noodles

5. Sauce

6. Spinach (optional)

7. Cheese

8. Noodles

9. Sauce

All ingredients should be distributed evenly so that each layer completely covers the full 13"x9" surface.

Bake at 350F for 60-70 minutes. 

Make ahead: prepare 12-24 hours in advance, once assembled cover tightly with plastic wrap. Refrigerate until baking time. Swap plastic for aluminum foil. Place in cold oven, set to 350F and bake for 65-75 minutes.

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Brenda’s tips:

• Serving size: 8-12 servings

• For quick lasagna, the sauce doesn't simmer very long, but baking adds enough cooking time to meld the flavors.

• Brenda's mom always added spinach to her lasagna and it is a great way to incorporate a vegetable. Canned or fresh steamed work equally well. Other vegetables can be substituted but consider the water content and adjust sauce if needed.

• **If you prefer to use boiled lasagna noodles, only about 8 oz is needed. While gathering, boil water and cook noodles according to package directions. Immediately drain and add cold water to halt cooking. Set aside until ready to assemble, drain, then follow recommended order.

Manicotti Crepe Noodles

Manicotti Crepe Noodles

To a bowl, add:

2 cups milk

4 eggs

1 3/4 cups flour

1/2 tsp salt

Whisk together until smooth.

To cook crepe noodles - 

Heat a non-stick skillet (set to medium heat) and spritz with cooking spray. 

Once hot:

1. Poor in 2T of batter, swirling pan to help batter spread thin in a circle

2. Cook 30-60 seconds until beginning to brown

3. Flip

4. Cook 20-40 seconds longer

5. Remove

Repeat until all crepes are cooked, batter should make 20-24 crepe noodles.

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Window to B’s Kitchen…

How Brenda uses Manicotti Crepe Noodles for lasagna:

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.

Meat Less Stew (Beef Stew)

Brenda doesn't know exactly where the name came from. This recipe does, in fact, contain beef. Despite the confusing name, it is her very favorite beef stew. Brenda’s thoughts on the name:

Perhaps written it makes a little more sense, as you realize the "meat" and the "less" are two words. Just don't feed it to your vegetarian friends. . . they won't be impressed.

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Meat Less Stew (Beef Stew)

In a large pot heated to medium, saute:

1/2 cup onions, finely chopped

1 tsp oil

Once translucent, add:

1/2 lb steak or stew meat, cut into 1/4" slices

Season immediately with:

Seasoned salt

Garlic powder

Brown beef, reduce heat to medium low and continue to cook for about 5 minutes (or simmer longer to tenderize beef).

Increase heat to medium high and add:

6-8 cups beef broth

While waiting for it to boil, prepare:

2 lbs potatoes, peeled and grated

2 lbs carrots, peeled and grated

Stir into boiling broth. Add:

1 tsp salt

1/4 tsp pepper

1/4 tsp garlic powder

Reduce heat to med-low and simmer for 25 minutes or until vegetables are tender.

Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• If using a tougher cut of beef, like round steak, Brenda will let the beef simmer for up to an hour prior to adding the beef broth.

• Brenda often uses bouillon in place of beef broth, simply replace broth with water and measure in the amount of beef bouillon required.

• Great served with a crusty loaf of fresh bread.

Baked Mac & Cheese

When Chelsea lived in Salt Lake City, UT she would visit Brenda + John in Victor, ID about 2-3 times per year. She would often stop by Trader Joe’s or Costco on her way and pick up anything they were in need of. She had to bring the big city to the small town!

On the trip to Victor to meet Brenda’s daughter, Vivian, Chelsea stopped at Costco and picked up a few take and bake meals…one of them being Costco’s Mac and Cheese.

Brenda later told Chelsea that while John isn’t a huge fan of mac and cheese, he LOVED Costco’s. This is the recipe Brenda made to recreate Costco Mac and Cheese.

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Baked Mac & Cheese

 In a large pot, boil water. Once boiling, add:

1 tsp salt

8 oz pasta, macaroni or cavatappi

Reduce heat slightly but retain boil, follow package directions for cooking time. 

While cooking pasta:

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

4 T butter

4 T flour

1/4 tsp salt

1/4 tsp pepper

1/8 tsp paprika

1/8 tsp garlic powder

Stir together until melted and beginning to brown, then whisk in:

2 cups milk

Cook on medium heat until thickened, 2-4 minutes. Then stir in:

1 cup shredded cheese (medium cheddar recommended)

Pasta, cooked & drained

In a greased 8"x8" baking dish (or 10"x6"), layer:

1/2 pasta

1/2 cup shredded cheese

1/2 pasta

1/2 cup shredded cheese

Cover, bake at 325F for 20 minutes.

Or refrigerate and bake at 325F for 45-60 minutes. 

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Brenda’s tips:

• Serving size: 4 servings as a main, 8 as a side.

• Cheese: medium cheddar has a pleasant flavor great for this dish and is generally the most affordable melting cheese. If desired you can also try combinations of the following cheeses:

  • Sharp cheddar

  • Gruyere

  • White cheddar

  • Jarlsburg

  • Parmesan

  • Romano

  • Cream cheese

• There was this awesome mac & cheese place in NYC called S'mac - - - they do some incredible combinations by adding other tasty ingredients to their base mac & cheese, try some out:

  • Bacon, mushroom & Swiss cheese

  • Roasted tomatoes & garlic

  • Chicken & buffalo sauce

  • Goat cheese & spinach 

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Window to B’s Kitchen…

1. Combine flour and butter for roux

2. Add spices

3. Add milk

4. Thicken the roux

5. Add cheese

6. Add noodles