Salisbury Steak

A great way to dress up ground beef, Salisbury Steak comes together using a short list of pantry staples for a decadent dinner.

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Salisbury Steak

Step 1: Prepare “steak” patties

• Begin preheating 9” or 10” skillet over medium/medium-high heat.

To a mixing bowl, add:

1/2 lb ground beef

2 Tbsp breadcrumbs

1 egg yolk

1 tsp ketchup

1/2 tsp mustard

1/2 tsp garlic powder

1/2 tsp seasoned salt

1/2 tsp Worcestershire sauce

Mix together, working the ingredients together with your hands until everything is evenly incorporated.

• Divide into 4 equal portions

• Compress and form each portion into a 2”-3” patty

Step 2: Sear

To the preheated skillet, add the prepared patties. Cook for 2-3 minutes until there is a crisp sear, then flip and cook an additional 2 minutes to sear the other side. Transfer patties to a covered dish. Use the skillet to make the gravy.

Step 3: Prepare gravy

Reduce heat to medium and to the same skillet add:

1 Tbsp butter

1/4 cup onions, minced

1 tsp garlic, minced

Sauté for 2 minutes, then add:

1 (6 oz) can mushrooms, drained

Continue to cook for ~2 minutes. Push everything to one side of the skillet. In the other side of the skillet, make a roux:

2 Tbsp butter

2 Tbsp flour

Whisk flour into melting butter while cooking for 2 minutes on medium heat. Stir together everything in the pan.

Whisking continuously, add:

1 1/2 cup beef broth

Once smooth, also add:

1 Tbsp ketchup

1 tsp Worcestershire sauce

Simmer for 1 minute, reduce heat to medium-low.

Step 4: Finish steaks

Transfer the seared ground beef steaks back into the pan with the gravy, cover and simmer on medium-low for 10-15 minutes.

Serve over mashed potatoes.

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Brenda tips:

• Serving size: 4

• This recipe is also delicious using fresh mushrooms, simply peel & slice before adding to the onions & garlic

Turkey Pot Pie

Extra turkey? This is the recipe for you! An incredibly savory pot pie. The recipe is written to make 2 pies, bake one immediately and freeze the other for an easy meal in a week or two. No leftover turkey, simply substitute roast chicken.

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Turkey Pot Pie

Step 1: Prepare Crust

Make dough for two - 9” top and bottom pie shells (uncooked), select recipe 1, 2 OR 3 for the pie crust based on your preference (Brenda uses the Pie Crust for High Elevation). Roll out dough and place in a regular depth pie plate.

• Do not bake or poke with a fork.

• Cover & set aside.

Step 2: Chicken & Veggies

To a large pot, add:

1 cup water

2 cup carrots, peeled & diced 1/4”

1 tsp salt

Bring to a boil over high heat, cover and reduce heat to medium.

Simmer for 5 minutes, then add:

2 cups potatoes, peeled & diced 1/4”

Simmer for 15 minutes, until just fork tender. While it cooks, prepare the gravy in Step 3.

Step 3: Gravy

To a large skillet, add the following to make a roux:

1/2 cup butter

1/2 cup flour

Cook for 2-4 minutes on medium heat, until mixture just begins to brown.

Whisking continuously, add:

3/4 cup milk

2 cups chicken broth

Once smooth, also add:

1 tsp salt

1 tsp ground thyme

1/4 tsp garlic powder

1/4 tsp pepper

Continue to cook at a low simmer. Once thickened, cook an additional 1-2 minutes.

Step 4: Assemble

To the pot of cooked potatoes & carrots, stir in:

1/2 cup frozen petite corn

1/2 cup frozen petite peas

Allow to rest for 1 minute, then drain completely.

Stir in:

2 cups leftover turkey, cut into 1/2” cubes

Fold in:

Sauce (Step 3)

Fold together until just combined.

• Divide between the two prepared bottom crusts

• Cover with prepared top crust

• Crimp edges together by pressing thumb from right hand between thumb & forefinger of left hand, catching both the top and bottom crust in the middle

• Brush top with:

heavy cream (or milk)

Bake at 350F for 50 minutes. Allow to rest for ~10 minutes and serve hot.

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Brenda’s tips

• Serving size: 2 - 9” pies, 6-8 servings each

• Insert uncooked pot pie into a freezer-safe resealable bag. Seal shut and freeze for up to one month. Remove from bag and bake at 340F for 70 minutes.

• Substitute cooked chicken for the leftover turkey:

  • Oven roast 1 lb chicken breast and cut into 1/2” cubes

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Window to B’s kitchen . . .

Savory Turkey Stuffing

Whether you believe in stuffing the bird or preparing the stuffing in its own dish, this recipe will walk you through all you need to know as you create a traditional turkey dinner.

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Savory Turkey Stuffing

12 hours before stuffing the turkey . . .

Cut into 1” cubes:

1 loaf of bread

Lay out on a sheet pan to dry.

30 minutes before stuffing in the turkey . . .

To a large skillet, heated to medium, add:

4 Tbsp butter

2 cups onions, diced into 1/4” pieces

2 cups celery, diced into 1/4” pieces

Sauté veggies for 10-15 minutes, stirring periodically, until translucent.

While veggies sauté, season the bread crumbs, sprinkling with:

Ground sage

Toss lightly and smell the cubes - once you can smell the sage then it is the right amount.

Once enough sage has been added, then, as if salting eggs, sprinkle the bread cubes with:

Garlic salt

Once the veggies have softened, add them to the bread crumbs and drizzle in:

1 cup chicken broth

Fold together carefully.

Stuff the bird

Follow the directions in the HOW TO: Thanksgiving Turkey recipe to prepare the turkey for stuffing. Then stuff the two cavities by spooning the prepared stuffing in, compressing only very slightly, until both cavities are full.

Finish preparing the turkey and roast following the Turkey Time Table.

Baked Stuffing

Transfer prepared stuffing to a greased baking dish, bake at 350F for ~30 minutes.

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Brenda’s tips:

• Serving size: makes a 13”x9” pan of stuffing, about 8 servings

HOW TO: Thanksgiving Turkey

Getting turkey duty for Thanksgiving dinner is an honor, but it can be a bit intimidating. We’ll walk you through all the details necessary and the timeline to follow so that you can prepare an excellent bird to share.

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HOW TO: Thanksgiving Turkey

Turkey questionnaire

Complete this questionnaire one or two weeks prior to Thanksgiving day.

1. How many guests will there be for Thanksgiving dinner?

2. Cooking in a Reynolds Turkey Bag or not?

3. Will the bird remain whole or be butterflied?

4. If whole, will it be stuffed?

5. What time will the roasted turkey be served, aka T time?

Select the bird

• Frozen is generally the most economical way to go

• Select a bird with a weight in line with the number of guests expected

  • Estimate ~ 1.5 lbs per person to allow plenty of leftovers

  • Refer to the Turkey Time Table for serving size

• If using a frozen bird, it should be picked up early enough to allow defrosting time

Thaw properly

Select one of two ways below to defrost the frozen turkey.

• Refrigerator: Place turkey (in original wrapper) breast-side up on a tray in the refrigerator. Allow 24 hours per 5 lbs of turkey.

  • Example: 15 lb turkey will take ~3 days to defrost.

• Cold Water Bath: Place turkey (in original wrapper) breast-side down in a sink of cold water. Allow 30 minutes per pound of turkey.

  • Example: 15 lb turkey will take ~7.5 hours to defrost.

• Refer to the Turkey Time Table for recommended thawing times

Turkey bag (optional)

• Cooking the turkey in a Reynolds Turkey Bag is strongly recommended

  • Reynolds includes a chart with accurate cooking times based on bird specs which are also noted on the Turkey Time Table

• Benefits of bagging the bird for baking . . .

  • Cooks faster: saving 1 to 2 hours

  • Reduces work: no mid-roasting basting needed

  • Reduces cleanup: just toss the used bag

  • The bag will help negate the meat-drying effects of high elevation

• Read the directions on the box, follow everything, plus:

  • Add 1 cup turkey broth to the bag after the turkey is in and before closing

• Don’t forget to slice a few 1/2” slits in the top of the bag

Prepare area for turkey prep

• Note: it is essential to be careful when dealing with raw poultry, so as to avoid the risk of food-born illness

• Recommended to keep all preparations involving the raw bird in the sink so as to allow for proper cleanup

• Some tips:

  • Relocate any items near the sink so that they will not be contaminated

  • Thoroughly wash sink and nearby countertop

• Place roasting pan on countertop beside sink

  • Line with Reynolds Turkey Bag (optional)

The Turkey

1. Note: the turkey should be prepared immediately prior to roasting for food safety

2. Place turkey (in original bag) into sink

3. Remove the original bag from the turkey

4. Remove the giblets and neck from cavities

5. Look over turkey, remove anything that shouldn’t be there

6. Place whole turkey on roasting pan

   • If using a bag, arrange so that the bag drapes the pan and the front of the turkey goes in first

7. Prepare the turkey for roasting:

   Butterfly aka Spatchcock (optional)

   • Use sharp kitchen shears to cut out the backbone

   • Spread the bird flat on the roasting pan (yes, a turkey bag can be used)

   Stuff (or not)

   • Prepare a batch of Savory Turkey Stuffing

   • Fill both cavities with the hot stuffing

   Season

   • Measure out seasonings, combining in a mixing bowl:

     1 Tbsp dried rosemary, crushed

     1 Tbsp dried thyme, crushed

     1 Tbsp ground sage

     1 Tbsp seasoned salt

     1 Tbsp garlic salt

   • Sprinkle the prepared seasoning mix over the turkey, being sure to cover every bit of the bird

   • If the bird is less than 16 lbs, it will not require the full amount of seasoning

8. Once seasoned, etc., arrange the bird in the roasting pan with legs tucked (tie if desired) and wings folded under the back to stabilize the bird

   • If using a bag, add 1 cup broth or water to the bag and tie closed with the enclosed zip tie, then use a sharp knife to cut six - 1/2” slits in the top of the bag

   • If butterflied, the bird will be splayed out so the legs cannot be tucked or tied

Roast

• Place the roasting pan with the prepared bird in the oven

• Bake at 350F for recommended time based on size of bird (see Turkey Time Table)

  • Use an instant-read thermometer to check the internal temperature

    • Insert probe in the thickest part of the breast

    • Food safe once temperature is 165F

Rest

• Allow to sit for 10 to 40 minutes, refer to the Turkey Time Table for recommendations

• Turkey will continue to cook from the internal heat, typically rising about 10F

• Roasted bird should not be tented with tinfoil

• Reserve drippings to make the Turkey Gravy

Carve & serve

• Transfer roasted turkey to carving surface

  • If stuffed, use a spoon to transfer the stuffing to an oven-safe dish, cover and keep warm in oven

• Be sure to use a sharp knife

  1. Remove the leg & thigh at the hip joint

  2. Separate the leg from the thigh

  3. Remove the wing from the backbone

  4. Slice along the breast bone to remove the breast

  5. Slice up the thigh meat and breast meat

  6. Save the bones for Homemade Turkey Broth

  7. Arrange all the prepared meat on the serving platter

• Cover until serving time

More Helpful Hints . . .

Keep that bird HOT

• If your bird is for a large crowd you may find it easier to have it carved in advance

  • Line a large slow cooker with a new Reynolds Turkey Bag

    • Add 1 cup broth to bag

  • Set the slow cooker to “warm” or “low”

  • Carve the turkey in the traditional manner

  • Place the carved meat into the turkey bag in the slow cooker

  • Tie top of bag with enclosed zip and put lid on slow cooker

Refrigerate

• Cooked turkey should only be at room temperature for ~2 hours

• Refrigerate leftovers for up to 4 days

Leftover recipes

• Turkey Pot Pie

• Fresh Turkey Sandwiches

• Turkey Noodle Soup

• Turkey Enchiladas

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Brenda’s tips:

• Enjoy the process! Making the turkey (or turkeys!) for Thanksgiving is truly a privilege

• Leftover turkey can be frozen but it will not taste quite the same, it is recommended to transform the leftovers into delicious new meals in the few days following for best flavor

• Brenda recommends planning ahead so that the turkey can get on the table, hot, as your guests gather. Below is an example of the schedule Brenda follows:

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Window to B’s kitchen . . .

Turkey Time Table

Turkey Time Table

Use the table below to determine:

• The size of turkey needed to feed all your guests

• Amount of time needed to thaw a frozen bird, whether in the refrigerator or a cold water bath

• How long to roast a turkey using either the traditional style or cooking it inside a Reynolds Turkey Bag

• And finally, just how long you should allow that bird to rest before carving

This comprehensive table will help make planning the turkey a breeze!

For detailed information and directions on how to prep & roast the turkey, look here.

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Brenda’s tips:

• Servings are based on 1.5 lbs / person

• Cooking times are based on 13 min / lb unstuffed, 15 min/lb stuffed

• Industry recommendations for thawing a frozen turkey:

  • Refrigerator thawing: 24 hrs / 5 lbs

  • Cold Water Bath: 0.5 hrs / 1 lbs

• This table is written based on various publications including but not limited to Reynolds Brand’s Oven Bag Cooking Guide, Butter Ball’s How To Roast a Turkey, and Norbest’s How To Cook a Turkey.

Crispy Chicken Tacos

Perfect for a weekday dinner, these delicious Crispy Chicken Tacos are amazing!

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Crispy Chicken Tacos

Step 1: Chicken

Prepare one batch of Crispy Chicken Bites.

Once transferred to the hot oven to finish cooking, continue prep in Step 2. Don’t forget to set the timer and return to the chicken when it rings.

Step 2: Toppings

Wash and prepare:

Lettuce, shredded

Tomatoes, diced

Assemble:

Cheese, shredded

Flour tortilla (optional: homemade)

Step 3: Assemble Tacos

Heat a non-stick skillet to medium-low. Once hot, drizzle with:

1 tsp oil

Add:

1 flour tortilla

Heat for ~1 minute, flip, and sprinkle with shredded cheese. Fold tortilla in half.

Continue to heat until lightly browned, flip and lightly brown other half.

Remove from skillet, immediately dress:

• Sour cream

• Salsa

• Tomatoes

• Lettuce (fill it full!)

• Crispy Chicken Bites

Fold and serve immediately.

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Brenda’s tips:

• Serving size: 4

• Mission brand flour tortillas are strongly recommended

• Other great toppings to add:

  • Sour cream

  • Salsa

  • Guacamole

  • Refried Beans

• Timesaver tip: cooking for a hungry horde?

• Preheat oven 200F

  • Heat each tortilla and fill with cheese

  • Transfer to sheet pan in the oven

  • Repeat until enough tortillas prepped for everyone

• Guests can dress taco with desired topping

HOW TO: Chipotle Pepper Purée & Preserve

Chipotle Peppers in Adobo Sauce is an ingredient made from roasted, dried jalapenos preserved in a spiced tomato sauce. You can find canned Chipotle Peppers in Adobo Sauce in most grocery stores and add amazing flavor and heat to any recipe.

Generally, a recipe calls for only one pepper with the accompanying sauce. As there are a number of peppers per can, Brenda created this recipe to teach us how to freeze the extra purée for easy use.

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HOW TO: Chipotle Pepper Purée & Preserve

Chipotle Pepper Purée

• Transfer the entire contents of 1 can Chipotle Peppers in Adobo Sauce to a blender*

• Blend smooth

  • Note: 1 Tbsp of the resulting purée is equivalent to 1 pepper

Preserve the leftovers

After removing the portion needed, it’s time to preserve the leftovers

• Prepare sheet pan with a layer of parchment (or wax paper)

• Portion purée by tablespoons, spaced at least 1” apart, onto the parchment

• Very lightly tap the sheet pan on the countertop to flatten purée disks

• Place filled sheet pan to freezer

• Freeze until firm (may take up to 24 hours)

• Transfer the frozen purée disks to a freezer-safe resealable bag

• Freeze until needed, removing only the desired number of disks and keeping the rest frozen

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Brenda’s tips:

• Makes 8 to 12 (1 Tbsp) servings

• Use the chipotle purée to make

  • Chipotle Beef

  • Chipotle Chicken

• *Brenda prefers to use a single-serving blender to purée the chipotle peppers

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Window to B’s kitchen . . .

Cilantro & Lime Rice

Adding a few key ingredients when making steamed rice can quickly transform it into a tangy side dish. This recipe for Cilantro & Lime Rice is designed to be made in a pressure cooker, or simply double the water to make it on the stove. However you prepare it, you’ll love this fast, tasty rice.

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Cilantro & Lime Rice

In the removable pot of the pressure cooker, combine:

2 cups rice, rinsed

2 cups water

1 tsp salt

1 tsp sugar

1 tsp butter

Put pot in pressure cooker and lock lid in place. Select the "Rice" cycle. Once complete, allow the natural release for 5 minutes. Release remaining pressure (carefully).

Add:

1 Tbsp fresh cilantro, finely chopped

1 Tbsp lime juice

Fluff together with a fork. Serve hot. 

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Brenda’s tips:

• Serving size: 4

• Recommended to use inexpensive long grain rice for this recipe

• The rice in this recipe can be prepared without an Instant Pot. For directions using other methods, refer to Brenda’s Rice Recipe

• This rice is a must for Brenda’s Chipotle Rice Bowls

Quick Taco Salad

To Brenda, this is the absolute best Taco Salad. Sure, you can add other ingredients to the salad, and Brenda will share a recipe for a loaded-style taco salad later, but this is all you need for an insanely delicious and quick salad. This salad is even better whenever garden-fresh tomatoes are available too.

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Quick Taco Salad

To a large skillet, warmed to medium, add:

1 lb ground beef

Cook until evenly browned. Drain fat, then season with:

Seasoned salt

Garlic salt

Set aside to cool.

Chop:

1 head lettuce

Grate:

1 cup cheese

Dice:

2-4 tomatoes

Build the salads directly on four dinner plates, evenly dividing the prepared ingredients, and layering as follows:

1. Lettuce

2. Cheese

3. Tomatoes

4. Ground beef, cooked

Serve with:

Nacho Cheese Doritos

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Brenda’s tips:

• Serving size: 4 salads

• You can use the Doritos to scoop up the salad to avoid utensils all together

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Window to B’s kitchen . . .

Garlic Chicken Pasta

Garlic Chicken Pasta

Step 1: Chicken

Following these directions, oven roast:

1 lb chicken, boneless skinless breast recommended

• Once chicken tests done (~165F), remove from heat

• Once cool enough to handle, chop into bite-size pieces, set aside

Optional: While chicken is roasting, continue to step 2.

Step 2: Pasta

To a large pot (6-8 qt), add:

~2 qts water

Turn heat to High. Bring to rolling boil, add:

1 tsp salt

8 oz pasta (penne recommended)

Reduce heat slightly to Med-High, retaining a rolling boil until pasta is cooked to desired texture.

• Follow the package recommended time for best results

• Once cooked, remove from heat, drain water, and set aside

Optional: While pasta cooks, continue with step 3.

Step 3: Veggies

Preheat large skillet over medium heat, add:

~1 Tbsp oil

1/2 cup carrots, julienned

Sauté until crisp-tender, transfer to a separate bowl.

Return pan to heat, add:

~1 Tbsp oil

1 cup mushrooms, peeled & sliced

Sauté for 2 minutes, add:

1 cup zucchini, sliced

Sauté for 1 minutes, add:

1/2 cup asparagus, cut into 1” pieces

Sauté for 1 minute, then remove pan from the heat.

Step 4: Sauce

Make a double batch of:

Brenda’s Creamy Garlic Sauce

Once prepared, continue to step 5.

Step 5: Assemble

To a large bowl, add:

Pasta (Step 2)

Creamy Garlic Sauce (Step 4)

Mix together until pasta is evenly sauced, then add:

Veggies (Step 3)

Chicken (Step 1)

Toss lightly, serve hot.

Recommended to garnish with:

• Tomatoes, diced

• Parmesan cheese

• Blue cheese crumbles

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Brenda’s tips:

• Serving size: 4

• This Saunders family favorite was inspired by a visit to Johnny Carino’s when Brenda was attending college. On the menu it was called Penne Gorgonzola …. sadly it’s no longer on Carino’s menu, but you can make this instead! Perhaps you’ll also find it: “Better than Johnny’s Penne Gorgonzola”

Tuscan Style: One Pot Pasta & Chicken

Tuscan Style: One Pot Pasta & Chicken

To a large pot heated to medium, add:

1 Tbsp oil

1 lb chicken, cut into 1/2” pieces

Season with:

1 tsp Italian seasoning

Cook chicken, stirring regularly, until just cooked through. Transfer chicken to a small bowl and set aside.

To the same pot, heated to medium, add:

1 Tbsp oil

1/2 cup onion, finely diced

Sauté for 2 minutes, then stir in:

1 tsp garlic, finely minced

Sauté for an additional 2 minutes, then stir in:

1 (15 oz) can diced tomatoes

1 1/2 cups chicken broth

1/2 cups milk

1/4 cup apple juice

1/2 tsp salt

1/4 tsp crushed red pepper flakes

Increase heat to high, bring to boil. Stir in:

8 oz pasta (penne recommended)

Reduce heat to medium-low, cover. Simmer 10 minutes, stirring occasionally.

Shut off heat. Add:

Chicken

2 oz cream cheese

Cover for 5 minutes. Add:

2 cups fresh spinach, chopped

Stir until well mixed. 

Serve hot, garnished with:

Parmesan cheese

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Brenda tips:

• Serving size: 4 servings

• For extra spice, increase the crushed red pepper to ~1 tsp, and conversely, if you prefer extra mild, leave out the red pepper.

• Garlic toast (made with Brenda’s French Bread) makes the perfect side dish with this pasta.

Homemade Salsa

Homemade Salsa

To a large mixing bowl, add:

2 Tbsp onion, finely diced

1 Tbsp jalapeno, finely minced

1/2 tsp fresh garlic, finely minced

1/2 tsp lime juice

Stir together, then add:

1-2 cups tomatoes, seeded & diced

Sprinkle with:

1/4 tsp salt

• Taste test: add more salt if needed

Fold together.

Serve immediately.

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Brenda’s tips:

• Serving size: 4

• Increase or decrease any of the ingredients to fit your personal taste

• Serve with:

  • Tortilla chips

  • Enchiladas

  • Enchilada Skillet

  • Spanish Rice

  • Tacos

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Window to B’s kitchen . . .

Oven Roasted Asparagus

Oven Roasted Asparagus

Preheat oven to 400F.

Wash and snap* off the woody ends of:

~1 lb asparagus spears

Place in colander to drain, then spread evenly in a 15”x10” sheet pan.

Drizzle lightly with:

Olive oil

Sprinkle lightly with:

Garlic salt

Transfer filled sheet to hot oven.

Roast for 5 to 10 minutes until the spears turn bright green.

Serve immediately.

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Brenda’s tips:

• Serving size: 4

• *Snapping asparagus: there is a natural breaking point where, as you lightly bend the asparagus stem, it will snap

Chef Salad with Roasted Chicken

Chef Salad with Roasted Chicken

Thoroughly wash & prep:

Lettuce, chopped

Spinach, torn

Favorite veggies, sliced & diced

Layer in 4 individual serving bowls.

Prepare:

1 lb chicken, cooked & chopped

1/2 lb bacon, cooked & chopped

4 eggs, boiled & peeled

Croutons

Cheese, shredded

Arrange over the top of the 4 prepared bowls.

Drizzle with Homemade Ranch Dressing. Serve immediately.

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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 in an airtight container.

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Window to B’s kitchen…

Homemade Ranch Dressing

As a kid, I only knew Grandma’s Salad Dressing and didn’t realize it was more commonly known as Ranch Dressing. Grandma Saunders would regularly share quart jars of her amazing homemade dressing with our family. She’d make it for holidays and reunions, and it was the only veggie dip ever needed.

Since my household is relatively small, I scaled the recipe down to make ~1 cup, relying on pantry staples. Below is this mini recipe, followed by Grandma’s original.

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Homemade Ranch Dressing

• This recipe makes ~1 cup, scroll for Grandma’s original recipe (makes ~2 quarts)

To a small mixing bowl, add:

1/2 cup mayonnaise

2 tsp dried parsley

1 tsp dried minced onion

1/4 tsp garlic salt

1/4 tsp Accent

1/8 tsp salt

1/8 tsp pepper

Stir together until well incorporated.

Fold in:

1/4 cup buttermilk

• If dressing is too thick, add 1-4 Tbsp buttermilk, until desired thickness is reached.

Mix well but don’t overbeat. Serve immediately or transfer to a half-pint jar and store in the refrigerator for ~1 week.

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Brenda’s tips:

• Serving size: ~1 cup of dressing

• No buttermilk? Substitute Greek Yogurt for dip and Cold Start Yogurt for dressing

• Grandma often used fresh parsley and onions, chopping both very fine

• This recipe is truly a family heirloom - scroll to see the original recipe

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Grandma’s hand-written recipe card, including her personal notes & adjustments.

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Grandma’s Salad Dressing (Original Recipe)

• Makes ~2 quarts

To a large mixing bowl, add:

1 quart mayonnaise

3 Tbsp dried parsley

2 Tbsp dried minced onion

3/4 Tbsp garlic salt

2 tsp Accent

1 tsp salt

1/4 tsp pepper

Stir together until well incorporated.

Fold in:

3/4 quart buttermilk

• If dressing is too thick, add 1/4 - 1 cup buttermilk, until desired thickness is reached.

Mix well but don’t overbeat. Serve immediately or transfer to a half-pint jar and store in the refrigerator for ~1 week.

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Window to B’s kitchen . . .

Chinese Chicken Salad

Brenda was introduced to this Chinese Chicken Salad by her college roommates. The recipe has stayed in her repertoire and is a fabulous use of garden-fresh lettuce. Go ahead, grab a fork and eat this right out of the serving bowl.

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Chinese Chicken Salad

Step 1: Dressing

To a small pot, add:

2 Tbsp oil

2 Tbsp vinegar

2 Tbsp sugar

1/4 tsp pepper

1/2 tsp salt

Place over high heat, stirring carefully. Bring to a boil and boil for 1 minute. Set aside to cool.

Step 2: Fried Wontons

1. Begin heating oil to deep-fry the wonton strips*

   • Note: It can take approximately 10-15 minutes for the oil to heat to 350F.

     While oil heats, prepare:

     1 pkg wonton wrappers, sliced into 1/4-1/2” strips

     • OR make wrappers from scratch, and slice into 1/4-1/2” strips

2. Line a 13”x9” pan with paper towels or a clean paper bag, this will be used to drain the fried strips.

3. Fry wonton strips in batches:

• Add only enough strips to allow easy movement

• Wontons will quickly puff up and float to the top

• Use a heat-proof slotted spoon to gently stir the strips for even cooking

• Wontons will quickly brown, indicating that they are done

• Remove using the slotted spoon, transferring fried wontons to prepared pan to drain

• Repeat with next batch until all strips are fried

Step 3: Salad

To a large bowl, add:

1 head lettuce, chopped or torn into bite-size pieces

1 lb. chicken, cooked & chopped**

1 cup carrots, julienned

1 cup vegetables of choice, chopped

Toss with:

Dressing (Step 1)

Toss using tongs until well dressed, top with:

Wonton Strips (Step 2)

Serve immediately.

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Brenda’s tips:

• Serving size: 4

• *Methods for heating oil:

1. Deep fryer

   • Fill with oil to the fryer-specified level

   • Turn on fryer and set temperature to ~350F

2. Deep pot on stovetop

   • Place a deep pot on the stovetop

   • Add ~2” of oil to the pot

   • Turn heat to medium and allow to heat to ~350F

• **Cook the chicken using one of Brenda’s favorite methods:

  • Oven Roasted Chicken

  • Crockpot Shredded Chicken

Oven Roasted Chicken Breast

This is the best way to prepare a chicken breast for tender, juicy meat. Add any combination of seasonings desired. This is a basic skills recipe, and this recipe can be used anytime “cooked chicken” is listed in a recipe.

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Oven Roasted Chicken Breast

Preheat oven to 400F.

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

To preheated skillet, add:

1-2 tsp oil

1 lb. chicken breast, boneless skinless

1. Brown on first side, ~3 minutes. Season as desired.

2. Turn over and brown on other side, ~2 minutes. Season as desired.

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

4. 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

5. Remove cooked chicken from hot skillet. Set aside to rest 10 minutes, chop as desired.

Serve hot, or add as needed to other recipes.

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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.

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Window to B’s kitchen…

Basic Cole Slaw

Easily one of the best uses for cabbage, Basic Cole Slaw is a quick creamy side salad that pairs well with various meals. Perhaps you’ll want to add this when you make:

• Burgers

• Pulled Pork

• Baked Mac & Cheese

• Crispy Chicken Bites

• Tacos

• Buffalo Chicken

• Deviled Eggs

• Steak

• or just about anything else!

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Basic Cole Slaw

To a mixing bowl, add:

2 Tbsp mayo

2 Tbsp yogurt (Greek style recommended)

1 Tbsp onion, finely minced

1 Tbsp sugar

1/2 Tbsp vinegar (white recommended)

Stir together until completely combined, then add:

2-3 cups cabbage, shredded

1 carrot, finely grated

Fold together.

Serve immediately or refrigerate (up to 48 hours). Stir again prior to serving.

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Brenda’s tips:

• Serving size: 4

• The melding of flavors is more effective when the vegetables are cut small.

  • Optional: use a food processor to shred the cabbage and carrots

• The recipe recommends equal portions of mayo and yogurt, adjust the ratio for personal preference

Instant Pot Rice Pilaf

This is a delicious rice dish, great for accompanying Parmesan Chicken, Chicken Cordon Bleu, or any chicken dinner. Preparing it in the Instant Pot makes it foolproof and fast, so you can devote your attention to the other elements of your dinner.

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Instant Pot Rice Pilaf

*Prepare the 3/4 cups broken angel hair pasta before continuing recipe (technique recommended in Brenda’s tips below)

Select the “Saute” function on the Instant Pot (it will immediately begin to heat)

To the removable pot, add:

2 Tbsp butter

Melt butter, then add:

3/4 cups angel hair pasta, broken into ~1” pieces

Stir regularly as pasta begins to toast (~2 minutes), then add:

1 1/2 cups rice (uncooked)

Continue to stir for 2 minutes.

Pasta will begin to brown lightly, add:

2 1/4 cups water

2 tsp chicken bouillon

3/4 tsp salt

Select “cancel” to end the sauté cycle.

Cover with pressure lid, locking in place.

• Ensure it is set to “sealing”

Select the "Rice" cycle. Once complete, allow the natural release for 5 minutes. Release remaining pressure (carefully) and fluff rice pilaf with a fork.

Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• Technique recommended to break pasta:

  • Holding a small bundle of angel hair pasta, use your fingertips to break into 1” pieces:

    • Hold bundle firmly with non-dominant hand

    • Grasp pasta about 1” from other end with dominant hand, with the forefinger and middle finger cradling the pasta

    • By pressing the thumb into the gap between the forefinger & middle finger, the pasta held between will break but will be prevented from ricocheting

    • Continue until 3/4 cup broken angel hair is prepared, set aside

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Window to B’s kitchen . . .

How to break the noodles . . .

Vivan helping break the noddles . . .

Cooking Rice Pilaf in the Instant Pot . . .

Baked Parmesan Chicken

Baked Parmesan Chicken

Step 1: Prepare Breading

To a pie plate, add:

1/2 cup bread crumbs

~1 tsp oil

Cut together with a fork, then add:

5 Tbsp grated Parmesan cheese

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp paprika

1/4 tsp pepper

Mix together and set aside.

Step 2: Chicken Prep

Select (and defrost if needed):

1 lb chicken breast, boneless & skinless

• Trim fat & anything else undesirable

• Slice breast in half lengthwise (see Window into B’s kitchen . . . below for illustration)

• Cut each half in half (resulting in 4 flat pieces)

• Tenderize (optional)

Add chicken pieces to a bowl with:

1 Tbsp oil

Stir around until each piece is lightly coated, set bowl aside.

Step 3: Bread Chicken

1. Preheat oven to 375F

2. Prepare baking dish, spritzing lightly with non-stick cooking spray

3. Select one piece of chicken:

   • Dredge in the prepared breading mixture in the pie plate

   • Flip to coat other side

   • Remove and place coated chicken on prepared baking dish

   • Repeat until all chicken is coated

4. Sprinkle remaining breading over top of chicken

Step 4: Bake

Place pan of chicken into preheated oven. Bake for 20-25 minutes, until internal temp is 165F. Remove and serve hot.

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Brenda’s tips:

• Serving size: 4 (4 oz servings)

• Make your own bread crumbs: simply pulse a couple of slices of bread in a food processor (fitted with the bread attachment) until reduced to crumbs

• This can be made with any Parmesan cheese

• This recipe is delicious paired with Rice Pilaf

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Window to B’s kitchen . . .