Homemade Buffalo Sauce
Learn how to make a spicy, simple buffalo sauce that pairs perfectly with chicken.
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.
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.
Brenda’s tips:
Recipe makes ~1/4 cup buffalo sauce, multiply as needed
Delicious in:
Buffalo Chicken Quesadillas
Buffalo Chicken Sandwiches
Buffalo Chicken Salad
Window to B’s kitchen…
Crockpot Shredded Chicken
This is the best way to make it and, bonus, it’s also the easiest.
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.
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.
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
Soups, Salads, & more
Window to B’s kitchen…
HOW TO: Cook & Peel Boiled Eggs
Learn how to use a spoon to easily peel soft or hard boiled eggs.
Below is one of various possible processes to make boiled eggs. Two factors need to be considered prior to making boiled eggs:
Do you want soft or hard boiled eggs? Stating the obvious, soft are less cooked than hard, so soft take less time.
Elevation. Elevation impacts cooking time. Lower elevations cook faster than higher elevations.
Once you identify how long to cook for perfection, WRITE IT DOWN. Then you can repeat it on an infinite loop.
One foolproof way to boil eggs
Add eggs to a large pot
Add enough water to cover eggs
Place pot over “high” heat
Start timer immediately
Bring to boil & reduce heat* to “med/low,” cover pot with a lid
When timer rings, remove pot from heat
Either:
Transfer eggs immediately to cold water (soft boiled eggs)
Set timer and let eggs rest in hot water (hard boiled eggs
When timer rings, pour off hot water
Add cold water until eggs are covered
The best way to peel boiled eggs
This peeling method works on both soft and hard boiled eggs
Once cool enough to handle, pick up a boiled egg
Using the back of a spoon, tap all over egg, shattering shell completely
Using fingers, remove some of the shell from bottom of egg (enough to slip a spoon through)
Dip spoon into cold water
Slip spoon between shell and egg
Rotate egg to remove shattered shell completely
Rinse clean
ALWAYS rinse with clear water to ensure shells are truly gone
Repeat with remaining eggs
Serve hot.
Brenda’s tips:
* Many recipes recommend shutting off heat to finish the eggs, but Brenda suggests keeping the heat on med/low. The primary reason for this is that water boils at a higher temperature at sea level that progressively decreases as elevation increases. Since the water boils ~10F lower where Brenda lives, the initial boil doesn’t retain quite enough heat to finish the boiled eggs.
At 6100 ft, these are the times recommended:
Starting eggs in cold water, set timer immediately after placing pot on high heat:
Soft boil: 10 min with heat on, transfer immediately to cold water
Hard boil: 10 min boiling + 5 min resting in hot water
Window to B’s kitchen…
The best way to peel a boiled egg
Soft boiled eggs
Deviled Eggs
One of Brenda’s favorite holiday side dishes: Deviled Eggs.
Deviled Eggs
*Set aside a plate or platter for finished deviled eggs
Gather:
6 eggs (raw, in their shells)
Hard boil (instructions here).
Cool, peel & rinse (instructions here).
Cut each boiled egg in half lengthwise.
Carefully remove egg yolks, keeping white intact .
Place egg white halves on a plate.
Place egg yolks into a small mixing bowl.
To yolks add:
3 tsp mayonnaise
1/8 tsp salt
1/8 tsp mustard (optional)
Using a fork, cut together until completely smooth and fluffy.
Spoon yolk mixture into egg white halves, distributing evenly.
Dust with:
Paprika
Transfer to serving plate/platter. Serve immediately.
Brenda’s tips:
Serving size: 6 eggs = 12 deviled eggs
Increase/decrease amounts of ingredients per personal preference
Create additional flavors by adding other herbs & spices (i.e. dill), relish, greek yogurt, vinegar, avocado, etc.
Best made fresh and served immediately
For food safety purposes, it is good practice to place in the refrigerator even if serving “soon”
Recipe is easily scalable, for example:
Divide all by three = 2 whole eggs + 1 tsp mayo + scant 1/16 tsp salt & mustard
Multiply all by 4 = 24 whole eggs + 1/4 cup mayo + 1/2 tsp salt & mustard
Note: 3 tsp x 4 = 12 tsp = 4 Tbsp = 1/4 cup
Window to B’s kitchen…
HOW TO: Perfectly Poached Eggs
There are a variety of tips, tricks and suggestions out there to achieve a perfect poach. Ultimately it seems the most valuable insight when poaching eggs is simply to practice.
Perfect over toast, in ramen, with rice, topping biscuits & gravy, or just drop the whole thing in your mouth.
HOW TO: Perfectly Poached Eggs
Fill a 2 qt or 3 qt pot with about 1 qt water and set over “high” heat
Timesaver tip: for easy cleanup, use a non-stick pot
Optional: add 2-3 tsp white vinegar
Bring water to a rolling boil
Add 1 tsp salt to boiling water
Reduce heat to “low” and cover with a lid
Crack egg(s) into a small bowl
ALWAYS crack egg(s) into a separate receptacle {to avoid shell pieces}
Optional: crack egg(s) into a wire mesh strainer to remove the thin part of the white (allowing for a cleaner poach), then transfer to a small bowl
Carefully tilt small bowl to softly slide the egg(s) into the simmering water
Cover pot with a lid
Optional: shut heat off, note: Brenda keeps heat on “low” during the poaching process as the water will otherwise grow too cold too fast
Set timer for 3 minutes for a soft poach, lengthen time as desired
While poaching, layer paper towels or flour sack cloth towel inside bowl
Using a slotted spoon, lift poached egg from simmering water and carefully place in towel-lined bowl to drain
Serve hot.
Brenda’s tips:
There are a variety of tips, tricks and suggestions out there to achieve a perfect poach. Ultimately it seems the most valuable insight when poaching eggs is simply to practice.
At 6100 ft above sea level, Brenda prefers a 3.5 minute poach for the white to be completely set.
Window to B’s kitchen…
Beef Enchiladas
Don’t have any beef on hand? You can easily substitute the beef with chicken or pork.
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.
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.
Select 1 tortilla
Submerge tortilla in pot of enchilada sauce & quickly remove
Sprinkle with ~1 Tbsp cheese
Spoon in 1/8 of filling mixture
Roll up and place in baking dish
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
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.
Window to B’s kitchen…
*Note: some of the following photos reflect 1.5x batch (more leftovers!)
Red Enchilada Sauce
Drizzle this flavorful red enchilada sauce over enchiladas or in enchilada soup.
Red Enchilada Sauce
To a saucepan, add:
2 Tbsp oil
Heat on medium heat until it begins to sizzle.
While heating oil, combine in a small mixing bowl:
2 Tbsp flour
1 Tbsp chili powder
1 tsp cumin
1/2 tsp chipotle chili powder
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp oregano
1/4 tsp salt
1/16 tsp cinnamon
Oil should be sizzling now, carefully add spiced flour mix while whisking.
Continue to whisk while cooking 1 minute. Then whisk in:
2 Tbsp ketchup
1 1/2 cups chicken broth
Increase heat to medium-high. Bring to boil, stirring continuously, reduce heat to medium-low and simmer for 5 minutes. Remove from heat and stir in:
1 tsp apple cider vinegar
1/4 tsp pepper
Use in recipes in place of canned enchilada sauce.
Brenda’s tips:
Serving size: one (15 oz) can of enchilada sauce
Recommended to use in:
Enchilada soup
Corn Tortillas
Learn how to turn masa harina (treated corn flour) into savory, flavorful, homemade corn tortillas.
Remember when making corn tortillas that the dough requires time to absorb the water. That is the purpose of kneading in this application, keep in mind there isn’t gluten to develop, but working the dough will help the masa harina (treated corn flour) to absorb the water and develop the desired tender texture.
Note: this recipe makes eight (~5”) corn tortillas, multiply if more are desired
Corn Tortillas
In a mixing bowl, sift together:
1 cup masa harina
1/4 tsp salt
Stir in:
1/2 cup hot water
1 Tbsp oil
Begin to knead. If after 2-3 minutes of kneading, the dough crumbles add:
1 Tbsp hot water, repeat as needed
Continue kneading for 5-10 minutes. The dough should be smooth, not sticky, and hold together decently well.
Preheat flat cooking surface to medium heat.
Divide dough into 8. For each portion:
Press (or roll out) between two sheets of parchment paper
finished tortilla should have a ~5” diameter
Place pressed tortilla on hot skillet
Cook 1-2 minutes & flip
Cook on second side for 1-2 minutes longer
Remove from heat and place in a covered dish
Repeat with remaining tortillas
Serve hot or use in recipes.
Brenda’s tips:
Serving size: Eight 5” corn tortillas, about 4 servings.
Multiply recipe if more are desired
Use very hot tap water or heat water in a kettle to near-boiling.
Brenda tested various ways of rolling tortillas and found parchment paper allowed the best unhindered release of the pressed tortilla and could withstand the hot surface of the skillet in the transfer from rolling to cooking.
Recommended to cook the pressed corn tortillas on a hot flat cast-iron skillet. A griddle or a non-stick skillet will work just as well.
Masa harina and cornmeal are not interchangeable. Masa is corn that has been treated in lime water (a calcium hydroxide alkaline agent, not the citrus fruit) and ground into a flour. Cornmeal is also corn that has been ground, but it has not been treated in lime water meaning it won’t make good tortillas.
Window to B’s kitchen…
This corn tortilla cooked for 4 mins—notice how as it cooks it bubbles, shrinks, and crisps.
HOW TO: Turkey Bone Broth
Don’t throw away that turkey carcass! Instead, make Turkey Broth or Stock with the leftover carcass, then use this broth to make Turkey Gravy or Turkey Noodle Soup. Yum!
Thanksgiving is a beautiful time where we remember, gather, celebrate, and eat! Turkey is a traditional favorite, and if you’re the one privileged to roast the big bird, Brenda recommends that you also make Turkey Bone Broth. You can use Turkey Bone Broth for these recipes:
HOW TO: Turkey Bone Broth
Make Turkey Broth or Stock with the leftover carcass
*Turkey has been carved, leaving the stripped bones.
Prepare a large stockpot or 8-qt pot by adding ~2-qt’s water
Remove turkey skin and discard immediately
All those bones and anything clinging to them go into the pot
Sprinkle in some rosemary and thyme, add a clove or two of fresh garlic
Cover and set to low and let it be for the next 12-24 hours
Drain & strain
set up a mesh strainer over a 4-qt pot & pour the broth through the strainer
for refrigeration, transfer to quart jars
Refrigerate for up to 1 week or use immediately
Prefer stock over broth? Throw some veggies or veggie scraps in the pot before cooking.
Thanksgiving Dinner Bonus Tip
Keep the carved turkey hot in a slow cooker
This is the best Thanksgiving trick Brenda ever learned since it keeps the turkey hot without drying it out.
The turkey just finished roasting = internal temp 165F
Insert instant-read thermometer in the thickest part of the breast or the innermost part of the thigh to test
Remove turkey from oven and let rest, 10-30 minutes
While waiting, prep a slow cooker, set to “warm” or “low” with about 1/2 cup broth or water added to the pot
Drain & strain cooking broth from the cooked turkey (use for gravy)
set up a mesh strainer over a 4-qt pot & pour the broth through the strainer
Carve turkey, placing beautiful slices directly in the warmed slow cooker
The turkey will stay hot, without drying out, and can be transferred to a platter for Thanksgiving dinner
How To: Stromboli
Some people say Brenda makes Stromboli incorrectly since she doesn’t add sauce in the pocket. Either way, it’s delicious.
Note: for Stromboli, the toppings are put down the center 1/3, then one side stretched over the center, followed by other side stretched over the center and ends crimped.
How To: Stromboli
Dough
Make this pizza dough, rest, and divide into 6 pieces
Sauce
Make this red sauce with fresh tomatoes for dipping baked Stromboli
Toppings
Use any of the following toppings, customizing to your preferences:
Cheese, mozzarella or Italian blend recommended
Meats:
Pepperoni
Salami
Canadian bacon
Chicken
Ham
Sausage
Ground Beef
Black olives, sliced
Mushrooms, sliced
Pineapple, sliced
Onions, diced
Peppers, diced
Tomatoes, diced
Fresh basil leaves
Pans
Stromboli cooks at ~425F, so whatever pan you choose, ensure that it can handle hot heat. Select one:
Cast iron (15” round skillet, size varies): able to withstand the high heat and creates a crust that almost tastes deep fried. Preheat cast iron while preparing the Stromboli.
Sheet pan (18” x 13”): generally works similar to the cast iron but doesn’t create quite the same crispness in the crust.
Ceramic pizza stone + pizza peel: place stone in the oven during preheat and build the Stromboli, then transfer prepared Stromboli to hot stone. Popular as the hot stone generally guarantees a crisp, bubbly crust.
Steel pizza stone + pizza peel: suggested use & results are similar to the ceramic stone.
Methodology
Build on a silicone mat for easy transfer
Prepare dough (remember: divide into 5 pieces), sauce & toppings
Select pan and put in oven, turn oven to 425F to preheat
Roll out one piece of dough, using a rolling pin or stretch & press into a thin 9” square with fingertips
Layer the toppings down the center 1/3 of the 9” square
Stretch the dough from one side over the toppings in the center 1/3, then stretch the dough from the other side
Note: the square is now folded in equal thirds
Crimp ends by folding over 1/2” on the top and bottom and pressing fingertips into fold to pinch
Flip over, the double dough side is now on the bottom
Brush egg whites over top, sprinkle with oregano or garlic salt
Using a sharp knife, cut a few slits for steam to escape during baking
Transfer Stromboli to hot pan in oven:
Open oven, using a hot pad, pull oven rack containing hot stone out to the catch (~halfway)
Optional step to make it easier to remove baked Stromboli: if cooking on . . .
cast iron or sheet pan: add ~1 tsp oil to the pan
ceramic or steel stone: sprinkle stone lightly with cornmeal
Quickly lift the Stromboli from silicone mat and transfer to the hot pan
Using a hot pad, push the oven rack back into place within the oven and close the door
Bake 14-20 minutes, until golden brown, remove Stromboli with a pizza peel or a spatula
Serve hot.
Brenda’s tips:
Serving size: 6 Stromboli
Build 1, or 2, or even all 6 Stromboli at once:
Carefully placed, 6 Stromboli will fit on the sheet pan
2 Stromboli will fit on a 15” cast iron
2 Stromboli will fit on either of the stones
Window to B’s kitchen…
How To: Calzones
Brenda Calzones: full of lots of toppings covered in a thick, chewy crust, with beautifully broiled edges.
How To: Calzones
Dough
Make this pizza dough, rest, and divide into 4 pieces
Sauce
Make this red sauce with canned tomato sauce
OR this red sauce with fresh tomatoes
Toppings
Use any of the following toppings, customizing to your preferences:
Cheese, mozzarella or Italian blend recommended
Meats:
Pepperoni
Canadian bacon
Chicken
Ham
Sausage
Ground Beef
Black olives, sliced
Mushrooms, sliced
Pineapple, sliced
Onions, diced
Peppers, diced
Tomatoes, diced
Fresh basil leaves
Pans
Calzones cook at ~425F, so whatever pan you choose, ensure that it can handle hot heat. Select one:
Cast iron (15” round skillet, size varies): able to withstand the high heat and creates a crust that almost tastes deep fried. Preheat cast iron while preparing calzone.
Sheet pan (18” x 13”): generally works similar to the cast iron but doesn’t create quite the same crispness in the crust.
Ceramic pizza stone + pizza peel: place stone in the oven during preheat and build the calzone, then transfer prepared calzone to hot stone. Popular as the hot stone generally guarantees a crisp, bubbly crust.
Steel pizza stone + pizza peel: suggested use & results are similar to the ceramic stone.
Methodology
Build on a silicone mat for easy transfer
Prepare dough, sauce & toppings
Select pan and put in oven, turn oven to 425F to preheat
Roll out one piece of dough, using a rolling pin or stretch & press into a 9” circle with fingertips
Remember the dough was divided in 4 pieces (above)
Note: for a calzone, the toppings are put on half the circle and then the circle is folded over the toppings and the edge is sealed
Spoon sauce over 1/2 of circle, creating a thin layer not quite to the edge
Cover with toppings
Fold undressed half of dough over toppings, creating a half-moon shape
Crimp edges -
stretch the bottom layer up & over the top all around the half-moon
using fingertips, press the layers firmly together
Brush egg whites over top, sprinkle with oregano or garlic salt
Using a sharp knife, cut a few slits in the top for steam to escape during baking
Transfer calzone to the hot pan in oven:
Open oven, using a hot pad, pull oven rack containing hot stone out to the catch (~halfway)
Optional step to make it easier to remove baked calzone: if cooking on . . .
cast iron or sheet pan: add ~1 tsp oil to the pan
ceramic or steel stone: sprinkle stone lightly with cornmeal
Quickly lift the calzone from silicone mat and transfer to the hot pan
Using a hot pad, push the oven rack back into place within the oven and close the door
Bake 14-20 minutes, until golden brown, remove calzone with a pizza peel or a spatula
Serve hot.
Brenda’s tips:
Serving size: 4 calzones
Build 1, or 2, or even all 4 calzones at once:
4 calzones will fit on the sheet pan
2 calzones will fit on a 15” cast iron
2 calzones will fit on either of the stones
Window to B’s kitchen…
How To: Pizza
The Brenda Pizza: A pizza with thick, chewy crust and beautifully broiled edges.
Brenda’s thoughts on pizza:
Despite a decade in New York, I never fell in love with true New York style pizza . . . the thin, foldable slices appealed to me but the charred bottom wasn’t my favorite. Give me a pizza with thick, chewy crust and beautifully broiled edges . . .
How To: Pizza
Dough
Make this pizza dough, rest, and divide
Sauce
Make this red sauce with canned tomato sauce
OR this red sauce with fresh tomatoes
Toppings
Use any of the following toppings, customizing to your preferences:
Cheese, mozzarella or Italian blend recommended
Meats:
Pepperoni
Canadian bacon
Chicken
Ham
Sausage
Ground Beef
Black olives, sliced
Mushrooms, sliced
Pineapple, sliced
Onions, diced
Peppers, diced
Tomatoes, diced
Fresh basil leaves
Pans
Pizza cooks at ~450F (up to 550F for ovens capable of those temperatures), so whatever pan you choose, ensure that it can handle really hot heat. Select one:
Cast iron (15” round skillet, size varies): able to withstand the high heat and creates a crust that almost tastes deep fried - exactly the way pizza should be. Pan can be preheated (requires transferring dressed pizza with pizza peel) or build the pizza in a cold cast iron and put in a hot oven for beautiful results.
Sheet pan (18” x 13”): generally works similar to the cast iron but doesn’t create quite the same crispness in the crust. Always build the pizza in a cold pan and put in a hot oven (recommended to keep baking temp around 400F-425F).
Ceramic pizza stone + pizza peel: place stone in the oven during preheat and build the pizza on a peel, then transfer prepared pizza to hot stone. Popular as the hot stone generally guarantees a crisp, bubbly crust.
Steel pizza stone + pizza peel: suggested use & results are similar to the ceramic stone.
Methodology
If building in a cold pan, follow these steps:
Prepare dough, sauce & toppings
Select pan and grease with ~1 Tbsp oil (canola recommended)
Roll out dough, using a rolling pin or stretch & press into a circle with fingertips
Transfer rolled dough to pan
Optional step: allow rolled-out dough to then rest in pan for 30 minutes. Using fingers, lift about 1/3 of pizza crust at a time to release some of the built up CO2 (repeat with other 2/3 of pizza). Simply lifting the crust is sufficient. Continue to step 5.
Preheat oven to 450F
Spoon sauce over dough, creating a thin layer over the full surface
Do not allow the sauce to go over the edge of the dough - it will burn
Top with toppings, remember to distribute evenly so everyone gets a loaded slice
Any toppings that will dry out (e.g. chicken or sliced olives) should go before the cheese
cheese
finally finish with those intended to crisp (e.g. pepperoni or diced peppers)
Transfer pan to preheated oven and bake for 12-18 minutes, until center is bubbly
If building on a peel, then transferring to a pizza pan, follow these steps:
Prepare dough, sauce & toppings
Select pan and put in oven, turn oven to 450F to preheat
Roll out dough, using a rolling pin or stretch & press into a circle with fingertips
Keep this pizza a manageable size - remember the built pizza will have to be transferred to the stone or pan inside the hot oven
Lightly sprinkle pizza peel with cornmeal to prevent dough sticking
No peel? An inverted sheet pan is a good substitute - zero pan edges to contend with when it’s upside down
Transfer rolled dough to pizza peel
Spoon sauce over dough, creating a thin layer over the full surface
Do not allow the sauce to go over the edge of the dough - it will burn
Top with toppings, remember to distribute evenly so everyone gets a loaded slice
Any toppings that will dry out (e.g. chicken or sliced olives) should go before the cheese
cheese
finally finish with those intended to crisp (e.g. pepperoni or diced peppers)
Transfer pizza to pan: practice improves this skill, so don’t worry if the first transfer doesn’t go perfectly smooth . . .
Carefully, very lightly shake peel (or inverted pan) side to side to make sure dough isn’t stuck
Open oven, using a hot pad, pull oven rack containing hot stone out to the catch (~halfway)
Quickly slide the pizza from the peel onto the hot stone by shaking the peel
Using a hot pad, push the oven rack back into place within the oven and close the door
Bake 8-15 minutes, until center is bubbly & remove using peel
Serve hot.
Brenda’s tips:
Serving size: using the recipes above will make
Deep dish: two 15” round pizzas
Thin crust: three 15” round pizzas
Brenda’s favorite method is building the pizza in a cold cast iron pan, including allowing the dough to rest 30 min
Leftovers should be stored in an airtight container in the refrigerator. To reheat, microwave 15 seconds and then “toast” in toaster oven for 3-5 minutes.
Window to B’s kitchen…
Building the crust in a cold cast iron pan…
Chicken Alfredo Pizza…
BBQ Chicken Hawaiian PIzza…
Red Pizza Sauce
Quickly stir together these pantry ingredients to create a flavorful pizza sauce.
Quickly stir together these pantry ingredients to create a flavorful pizza sauce that has long been a Saunders family favorite.
Use as pizza sauce, or as a dipping sauce for Stromboli or bread sticks.
Red Pizza Sauce
To a small bowl add:
1 (8 oz) can tomato sauce
1/2 tsp dried oregano
1/2 tsp Italian seasoning
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 tsp salt or seasoned salt
Stir together and set aside to marinate* while preparing other pizza toppings.
Fresh Tomato Pizza Sauce
Whenever the garden is producing fresh tomatoes - - - this is THE sauce.
Whenever the garden is producing fresh tomatoes - - - this is THE sauce. It’s perfect as a dipping sauce for Stromboli or breadsticks, and to use for pizza sauce.
Fresh Tomato Pizza Sauce
Prepare fresh tomatoes:
Peel
Lightly squeeze out excess liquid
Remove seeds
To a quart jar, add:
Prepared tomatoes to make 1 cup
1 Tbsp olive oil
Crush using an immersion blender, then stir in:
1 tsp dried oregano, crushed
1/2 tsp garlic powder
1/2 tsp salt
1/8 tsp pepper
Use immediately or cover and refrigerate for up to 24 hours.
Brenda’s tips:
Serving size: makes ~1 cup
No immersion blender? Lightly pulse in a regular blender or crush tomatoes using a potato masher.
Window to B’s kitchen…
Pizza Dough
This dough tastes amazing when made in a breadmaker, but can also be made by hand.
This recipe can be done by hand but it turns out even better using a bread maker.
Use this Pizza Dough to make Pizza, Stromboli, or Calzones.
Pairs great with Brenda’s Fresh Tomato Pizza Sauce or Red Pizza Sauce.
Pizza Dough
To the bowl of a bread maker, add (in order):
1 1/2 cup (12 oz) warm water
1/8 cup dry milk powder
3 tsp sugar
2 tsp yeast
3 3/4 cup (19 oz) flour
1 tsp salt
2 Tbsp oil
Set bread maker to “dough” setting and select start. The machine will complete mixing, kneading and rising cycles. Remove dough from machine and divide dough to make pizza, Stromboli, or calzones.
Alternate directions if no bread maker:
Add ingredients to the mixing bowl in the order listed above. Mix the ingredients with a sturdy spoon until a shaggy dough begins to form. Then use one hand to knead. Set aside to rest 45 min. Remove from bowl and divide dough to make pizza, Stromboli, or calzones.
Brenda’s Tips:
Serving size:
Pizza: makes two, 15” round OR two, 10” x 15” sheet pans
Stromboli: makes five, about 8” squares (before folding)
Calzones: makes four, about 9” circles (before folding)
Breadsticks: makes a lot (one or two sheet pans, depending how you roll it), or make less of any of the above and turn remainder into breadsticks.
HOW TO: Instant Pot Baked Potatoes
Need to make potatoes quickly? Use this Brenda how-to to learn how to cook potatoes in an Instant Pot.
HOW TO: Instant Pot Baked Potatoes
*This recipe is great for potatoes from the garden or grocery store.
Use any amount of potatoes that fits within the removable bowl of your Instant Pot.
Prepare potatoes
Rinse dirt from potatoes (if eating peels, be sure 100% dirt moved)
Trim any bad spots
Trim the ends to allow steam to release: trimming the ends is effective and efficient, allowing the potato to evenly cook (fork pricks disrupt the cooking uniformity)
To removable bowl of Instant Pot, fitted with trivet, add:
1 cup water
Potatoes
Cover with pressure lid:
Adjust pressure release valve to "Sealing"
Select "Manual" (high pressure)
Adjust time to "10" minutes
Allow pressure cooker to complete cycle, then:
10 minutes Natural Pressure Release
Quick Pressure Release any remaining pressure
Drain potatoes.
Serve hot or use in recipes requiring baked potatoes.
Window to B’s kitchen…
Chicken Tikka Masala
A flavorful and easy main dish that makes amazing leftovers.
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.
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 . . .
Preheat oven to Broil setting (~450F)
Line quarter sheet pan with tinfoil
Evenly distribute marinated 1" chicken pieces, separated for even cooking
Place pan in oven, broiling for 5 minutes
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.
Naan (Indian Flatbread)
Since the average home cook doesn't have access to a tandoor, we've provided 2 alternate methods.
The traditional method for cooking naan is draping the dough over a gadhi (round cloth pillow) and pressing against the wall of a tandoor oven, cooking until the top puffs up and browns. A tandoor is a cylindrical clay or metal oven. Since the average home-cook doesn't have access to a tandoor, we've provided two alternate methods below.
This recipe can be prepared by hand, in a food processor or in a bread maker*.
Naan (Indian Flatbread)
In a small bowl, mix together:
3/8 cup plain yogurt
1 egg yolk
2 T oil
3/8 cup water (adjust as needed)
*Ingredients should be equal to 1 cup when combined. Adjust water as needed.
Set aside.
Combine in a large mixing bowl:
2 cup (10 oz) flour
1 tsp yeast
1 tsp salt
2 tsp sugar
Sift together. Add:
Liquid mixture
Stir together until shaggy dough forms. Knead ~5 minutes until dough is smooth. If needed, while kneading add additional:
1/8 cup (1 oz) flour
Divide into 4, cover and let rest for 1-2 hours.
Cooking directions:
Method 1:
Only for those who prefer life at the edge of danger . . .
Place 10" cast iron skillet in oven and preheat to 450F for 10 minutes
Remove hot skillet from oven and pour in 1 tsp of oil, CAREFULLY use a paper towel to oil surface
Return skillet to oven
Select one ball of dough, press into a 9" circle using a rolling pin
Pierce the 9" circle all over with a fork
Mist top surface with water
CAREFULLY transfer to hot cast iron skillet in oven, close door and cook for 2 minutes
Open oven and turn flatbread over, close door and cook for additional 20 seconds
Remove naan from skillet, transferring to a covered dish and slather in butter
Repeat steps 4-9 with remaining balls of dough
Serve hot
Method 2:
Safe as any cooking venture ever is . . .
Heat 1 tsp oil in 10" cast iron skillet over medium heat on stovetop
Wipe oil out of skillet with paper towels
Select one ball of dough, press into a 9" circle using a rolling pin
Pierce the 9" circle all over with a fork
Mist top surface with water
CAREFULLY transfer to hot cast iron skillet on stovetop, cover immediately with lid
Cook for 2 minutes until the bottom is browned
Flip naan, cover and cook for ~2 minutes longer
Remove naan from skillet, transferring to a covered dish and slather in butter
Repeat steps 3-9 with remaining balls of dough
Serve hot
Brenda’s tips:
Serving size: 4
America's Test Kitchen recommends the covered skillet stovetop method.
Makes a great side dish to Chicken Tikka Masala
Covered dish: pot or skillet with fitted lid works best
*Bread maker instructions:
Add dry ingredients first and then the liquid ingredients.
Start the "dough" cycle and allow to run for 5-8 minutes, until dough is nicely kneaded.
Remove from machine and divide into 4, cover, and set aside to rest for 1-2 hours. Resume directions above.
Window to B’s kitchen…
HOW TO: Roasted Pumpkin Seeds
Brenda says this to John when she makes roasted pumpkin seeds:
“I don’t even like pumpkin seeds! Why can’t I stop eating these?!!”
HOW TO: Roasted Pumpkin Seeds
From a pumpkin, remove all of the:
Fresh pumpkin seeds
Clean the seeds: remove the stringy substance and rinse.
To a small saucepan add:
Cleaned seeds
2 cups water
1/2 tsp salt
Bring to rolling boil. Boil 10 minutes. Drain. Toss with:
1-2 tsp olive oil
1/2 tsp salt
Seasoning of choice
Spread on parchment lined sheet pan. Roast 20 minutes at 350F. Let cool.
Serve immediately or store in airtight container.
Shepherd's Pie
Brenda’s take on a meaty, savory comfort-food classic.
Shepherd’s Pie
Recommended to use leftover mashed potatoes or prepare:
2 lbs potatoes
Cook & mash smooth. Set aside.
While potatoes boil...….
To a large skillet add:
1/2 lb ground beef
Brown & cook through. Drain. Season with:
Seasoned salt
Garlic powder
Transfer to a bowl & set aside.
While browning beef.......
To a medium saucepan add:
1 cup water
Set to boil on stove and prepare:
1 cup carrots, peeled and diced (1/4")
Add to boiling water.
Cook 5 minutes then stir in:
1 cup frozen petite corn
1/2 cup frozen petite peas
1/2 cup frozen green beans
Cover with lid and remove from heat.
While veggies cook.......
Re-using the skillet used to cook beef, heat to medium & sauté:
1 Tbsp oil
1/4 cup onions, finely diced
1 tsp garlic, minced (about 2 cloves)
Once sautéd, stir in:
2 tsp ketchup
1 tsp Worchestershire sauce
1/4 tsp dried rosemary, crushed
1/2 tsp dried thyme, crushed
1/2 tsp pepper
Sprinkle with:
2 Tbsp flour
Stir together (the mixture should clump slightly) and then whisk while pouring in:
1 cup chicken broth
Continue to whisk until smooth. Simmer 2 minutes. Fold in:
Cooked ground beef
Cooked vegetables, including cooking water
Simmer 2 minutes.
Assemble.......
Pour filling into lightly greased casserole dish. Sprinkle with
1/2 cup shredded cheese (cheddar recommended)
Dollop with:
Mashed potatoes
Bake at 350F uncovered for 35 minutes or covered for 60 minutes.
Serve hot.
Brenda’s Tips:
Serving Size: 4-6 servings
Casserole dish: Brenda uses a 10"x6" which is equivalent in size to an 8"x8" baking dish.
Great way to use leftover mashed potatoes or other leftover cooked veggies that can be incorporated into filling.
Timesaver tip: Cook & drain 4x ground beef required by recipe. Divide extra into freezer bags and freeze for up to one month. Generally doesn't require defrosting when adding to recipes.