Homemade Buffalo Sauce

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

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

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Homemade Buffalo Sauce

To a small saucepan, add:

3 Tbsp hot sauce (Frank’s recommended)

2 Tbsp butter

1 tsp white vinegar

1/16 tsp worcestershire sauce

1/16 tsp garlic powder

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

Serve hot as is . . .

OR thicken slightly:

In a small bowl, make a slurry by combining:

1 tsp corn starch

2 tsp water

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

Serve hot.

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Brenda’s tips:

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

• Delicious in:

  • Buffalo Chicken Quesadillas

  • Buffalo Chicken Sandwiches

  • Buffalo Chicken Salad

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Window to B’s kitchen…

Crockpot Shredded Chicken

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

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

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Crockpot Shredded Chicken

To the removable bowl of the slow cooker, add:

1/8 cup water

1 lb chicken, boneless skinless breasts

Lightly season with:

Garlic Salt

Select heat setting on the slow cooker:

• High: cook for 3-4 hours

• Low: cook for 6-8 hours

Cook until chicken shreds easily with a fork.

Remove from crockpot, and shred:

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

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

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Brenda’s tips:

• Serving size: 1 lb chicken makes 4 servings

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

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

• Adjust seasonings as desired, some suggestions:

  • rosemary, crushed

  • paprika, chili powder, cumin & coriander

  • basil & parsley

• Delicious in:

  • Buffalo Chicken Quesadillas

  • Chicken Enchiladas

  • Soups, Salads, & more

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Window to B’s kitchen…

HOW TO: Cook & Peel Boiled Eggs

Below is one of various possible processes to make boiled eggs. Two factors need to be considered prior to making boiled eggs:

1. Do you want soft or hard boiled eggs? Stating the obvious, soft are less cooked than hard, so soft take less time.

2. 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.

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One foolproof way to boil eggs

1. Add eggs to a large pot

2. Add enough water to cover eggs

3. Place pot over “high” heat

4. Start timer immediately

5. Bring to boil & reduce heat* to “med/low,” cover pot with a lid

6. When timer rings, remove pot from heat

7. Either:

   1. Transfer eggs immediately to cold water (soft boiled eggs)

   2. Set timer and let eggs rest in hot water (hard boiled eggs

      1. When timer rings, pour off hot water

      2. 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

1. Once cool enough to handle, pick up a boiled egg

2. Using the back of a spoon, tap all over egg, shattering shell completely

3. Using fingers, remove some of the shell from bottom of egg (enough to slip a spoon through)

4. Dip spoon into cold water

5. Slip spoon between shell and egg

6. Rotate egg to remove shattered shell completely

7. Rinse clean

   • ALWAYS rinse with clear water to ensure shells are truly gone

8. Repeat with remaining eggs

Serve hot.

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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

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Window to B’s kitchen…

The best way to peel a boiled egg

Soft boiled eggs

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.

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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

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Window to B’s kitchen…

HOW TO: Perfectly Poached Eggs

Perfect over toast, in ramen, with rice, topping biscuits & gravy, or just drop the whole thing in your mouth.

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HOW TO: Perfectly Poached Eggs

1. 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

2. Bring water to a rolling boil

3. Add 1 tsp salt to boiling water

4. Reduce heat to “low” and cover with a lid

5. 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

6. Carefully tilt small bowl to softly slide the egg(s) into the simmering water

7. 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

8. Set timer for 3 minutes for a soft poach, lengthen time as desired

9. While poaching, layer paper towels or flour sack cloth towel inside bowl

10. Using a slotted spoon, lift poached egg from simmering water and carefully place in towel-lined bowl to drain

Serve hot.

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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.

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Window to B’s kitchen…

Beef Enchiladas

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

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

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Beef Enchiladas

Step 1: Prepare sauce

Make one batch of

Red Enchilada Sauce

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

Stir in:

1 (8 oz) can tomato sauce

Set aside.

Step 2: Prepare tortillas

Make one batch of:

Corn Tortillas

• sub: 8 pkg’d corn tortillas

Set aside.

Step 3: Prepare filling

In a medium mixing bowl, combine:

1/2 lb ground beef, browned & cooked through

1/2 cup onion, finely diced & sautéd

1 (4 oz) can green chilies

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

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

1 cup cooked rice (optional)

~2 Tbsp enchilada sauce (Step 1)

Fold together.

Also prepare:

1 cup cheese, shredded

Set aside.

Step 4: Assemble enchiladas

Preheat oven to 350F.*

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

1. Select 1 tortilla

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

3. Sprinkle with ~1 Tbsp cheese

4. Spoon in 1/8 of filling mixture

5. Roll up and place in baking dish

6. Repeat steps 1-5 with remaining 7 tortillas

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

*Optional: if you’re not eating right away, cover baking dish with tinfoil and store in refrigerator (up to 24 hours) until ready to bake.

Step 5: Bake

Bake at 350F for 20 minutes (uncovered). Remove from oven and sprinkle with remaining shredded cheese. Return to oven and bake an additional 5 minutes.

Serve hot, garnished with cilantro and sour cream.

Additional recommended toppings:

• shredded lettuce

• diced tomatoes

• sliced olives

• chopped green onions

• salsa

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Brenda’s tips:

• Serving size: 4 servings

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

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Window to B’s kitchen…

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

Red Enchilada Sauce

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.

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Brenda’s tips:

• Serving size: one (15 oz) can of enchilada sauce

• Recommended to use in:

  • Beef enchiladas

  • Enchilada soup

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.

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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.

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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.

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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

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:

• Turkey Broth Gravy

• Turkey Noodle Soup

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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.

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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

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.

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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

1. Prepare dough (remember: divide into 5 pieces), sauce & toppings

2. Select pan and put in oven, turn oven to 425F to preheat

3. Roll out one piece of dough, using a rolling pin or stretch & press into a thin 9” square with fingertips

4. Layer the toppings down the center 1/3 of the 9” square

5. 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

6. Crimp ends by folding over 1/2” on the top and bottom and pressing fingertips into fold to pinch

7. Flip over, the double dough side is now on the bottom

8. Brush egg whites over top, sprinkle with oregano or garlic salt

9. Using a sharp knife, cut a few slits for steam to escape during baking

10. Transfer Stromboli to hot pan in oven:

    1. Open oven, using a hot pad, pull oven rack containing hot stone out to the catch (~halfway)

    2. 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

    3. Quickly lift the Stromboli from silicone mat and transfer to the hot pan

    4. Using a hot pad, push the oven rack back into place within the oven and close the door

11. Bake 14-20 minutes, until golden brown, remove Stromboli with a pizza peel or a spatula

Serve hot.

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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

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

• OR this creamy garlic sauce

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

1. Prepare dough, sauce & toppings

2. Select pan and put in oven, turn oven to 425F to preheat

3. 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)

4. 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

5. Spoon sauce over 1/2 of circle, creating a thin layer not quite to the edge

6. Cover with toppings

7. Fold undressed half of dough over toppings, creating a half-moon shape

8. Crimp edges -

   • stretch the bottom layer up & over the top all around the half-moon

   • using fingertips, press the layers firmly together

9. Brush egg whites over top, sprinkle with oregano or garlic salt

10. Using a sharp knife, cut a few slits in the top for steam to escape during baking

11. Transfer calzone to the hot pan in oven:

    1. Open oven, using a hot pad, pull oven rack containing hot stone out to the catch (~halfway)

    2. 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

    3. Quickly lift the calzone from silicone mat and transfer to the hot pan

    4. Using a hot pad, push the oven rack back into place within the oven and close the door

12. Bake 14-20 minutes, until golden brown, remove calzone with a pizza peel or a spatula

Serve hot.

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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

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Window to B’s kitchen…

How To: Pizza

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 . . .

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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

• OR this creamy garlic sauce

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:

1. Prepare dough, sauce & toppings

2. Select pan and grease with ~1 Tbsp oil (canola recommended)

3. Roll out dough, using a rolling pin or stretch & press into a circle with fingertips

4. 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.

5. Preheat oven to 450F

6. 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

7. Top with toppings, remember to distribute evenly so everyone gets a loaded slice

   1. Any toppings that will dry out (e.g. chicken or sliced olives) should go before the cheese

   2. cheese

   3. finally finish with those intended to crisp (e.g. pepperoni or diced peppers)

8. 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:

1. Prepare dough, sauce & toppings

2. Select pan and put in oven, turn oven to 450F to preheat

3. 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

4. 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

5. Transfer rolled dough to pizza peel

6. 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

7. Top with toppings, remember to distribute evenly so everyone gets a loaded slice

   1. Any toppings that will dry out (e.g. chicken or sliced olives) should go before the cheese

   2. cheese

   3. finally finish with those intended to crisp (e.g. pepperoni or diced peppers)

8. Transfer pizza to pan: practice improves this skill, so don’t worry if the first transfer doesn’t go perfectly smooth . . .

   1. Carefully, very lightly shake peel (or inverted pan) side to side to make sure dough isn’t stuck

   2. Open oven, using a hot pad, pull oven rack containing hot stone out to the catch (~halfway)

   3. Quickly slide the pizza from the peel onto the hot stone by shaking the peel

   4. Using a hot pad, push the oven rack back into place within the oven and close the door

9. Bake 8-15 minutes, until center is bubbly & remove using peel

Serve hot.

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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.

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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 that has long been a Saunders family favorite.

Use as pizza sauce, or as a dipping sauce for Stromboli or bread sticks.

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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.

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Brenda’s tips:

• Serving size: makes ~1 cup, the sauce needed for:

  • Two - 15” round pizzas

  • Or Two 10”x15” sheet pan pizzas

• *When possible, Brenda stirs this together up to 24 hours in advance to allow the flavor to develop.

Fresh Tomato Pizza 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.

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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.

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Brenda’s tips:

• Serving size: makes ~1 cup

• No immersion blender? Lightly pulse in a regular blender or crush tomatoes using a potato masher.

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Window to B’s kitchen…

Pizza Dough

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.

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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.

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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

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

1. Rinse dirt from potatoes (if eating peels, be sure 100% dirt moved)

2. Trim any bad spots

3. 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.

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Window to B’s kitchen…

Chicken Tikka Masala

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

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

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Chicken Tikka Masala

Marinade

In a small bowl, combine:

1/2 cup plain yogurt

1 1/2 Tbsp lemon juice

1 tsp cumin

1 tsp salt

1/4 tsp red pepper

3/4 tsp black pepper

3/4 tsp cinnamon

3/4 tsp ground ginger

Stir until combined, then add:

1 lb chicken, cut into 1" pieces 

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

While marinading . . . 

In a medium saucepan, sauté:

2 Tbsp butter

2 tsp garlic cloves, minced

1/4 cup onion, finely diced

1 Tbsp jalapeno, minced

Add:

1 Tbsp ground coriander

2 tsp garam masala

1 tsp ground cumin

1 tsp paprika

1/2 tsp salt

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

1 (14.5 oz) can crushed tomatoes

1 (8 oz) can tomato sauce

Simmer ~30 minutes.

Broil chicken . . .

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

2. Line quarter sheet pan with tinfoil

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

4. Place pan in oven, broiling for 5 minutes

5. Remove from oven and let rest 1 minute

While chicken rests . . . .

Combine in a small bowl:

1/2 cup heavy cream

1/2 cup whole milk

Stir together and temper by adding:

1 Tbsp of the simmering sauce

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

Add tempered cream back to simmering sauce.

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

Broiled chicken

Continue simmering 5 minutes.

Garnish with:

1/4 cup fresh cilantro, chopped

Serve hot.

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 Brenda’s tips:

• Serving size: 4

• Amazing with Naan & rice

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

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

Naan (Indian Flatbread)

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*.

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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 . . .

1. Place 10" cast iron skillet in oven and preheat to 450F for 10 minutes

2. Remove hot skillet from oven and pour in 1 tsp of oil, CAREFULLY use a paper towel to oil surface

3. Return skillet to oven

4. Select one ball of dough, press into a 9" circle using a rolling pin

5. Pierce the 9" circle all over with a fork

6. Mist top surface with water

7. CAREFULLY transfer to hot cast iron skillet in oven, close door and cook for 2 minutes

8. Open oven and turn flatbread over, close door and cook for additional 20 seconds

9. Remove naan from skillet, transferring to a covered dish and slather in butter

10. Repeat steps 4-9 with remaining balls of dough

11. Serve hot

Method 2:

Safe as any cooking venture ever is . . . 

1. Heat 1 tsp oil in 10" cast iron skillet over medium heat on stovetop

2. Wipe oil out of skillet with paper towels

3. Select one ball of dough, press into a 9" circle using a rolling pin

4. Pierce the 9" circle all over with a fork

5. Mist top surface with water

6. CAREFULLY transfer to hot cast iron skillet on stovetop, cover immediately with lid

7. Cook for 2 minutes until the bottom is browned

8. Flip naan, cover and cook for ~2 minutes longer

9. Remove naan from skillet, transferring to a covered dish and slather in butter

10. Repeat steps 3-9 with remaining balls of dough

11. Serve hot

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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.

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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?!!”

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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

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.

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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.

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Window to B’s kitchen…