Bacon Wrapped Hotdog

If you want to eat the most delicious hot dog anywhere, take a trip to NYC’s East Village and visit Crif Dogs. Try one of their signature dogs - the Chihuahua. Each hot dog is wrapped in bacon. Bacon! And deep fry it to exceptional crispness. Placed on a soft bun with slices of fresh avocado and a smear of sour cream. Don’t forget a side of tots.

Crif Dogs was one of many adventures that solidified our friendship.

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Bacon Wrapped Hotdog

In an electric fryer (or a deep pot on the stove), heat:

2” - 3” oil (canola recommended)

• Exact amount dependent on volume of cooking vessel

• Heat to 350F to 375F

While oil heats, prepare 8 hotdogs.

Select:

1 hot dog

1 strip of bacon

Starting on one end of the hot dog, wrap the hotdog in a spiral pattern to cover the hot dog. Tuck the bacon ends under the parallel wrap so that it will stay together during deep frying.

Repeat with remaining hot dogs and bacon.

Check electric fryer, when desired heat is reached, add 4 wrapped hotdogs. Fry for ~4 minutes so the bacon is crisp.

Remove cooked hotdogs from fryer and pat dry, set aside. Repeat with remaining hotdogs.

Prepare:

1 bun

Spread lightly with:

Sour Cream

Add:

2-3 avocado slices

Fried bacon-wrapped hotdog

Serve immediately.

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Brenda’s tips:

• Serving size: 8 servings

• Baking instructions: wrap hotdogs and place prepared hotdogs on a baking sheet lined with parchment paper. Bake at 400F for 10 minutes, turn hotdogs and bake an additional 10 minutes. Serve hot.

HOW TO: Skillet Rib Steak

There are many ways to cook a steak. This is one that we like - because it preserves all the deliciousness natural to a rib steak, enhanced by a dash of garlic and seasoned salt.

For high temperature searing, start with a hot skillet. Cast iron is ideal because the skillet can handle the heat necessary for a crisp sear.

Note: eating anything is at your own risk; educate yourself to understand recommendations from food safety experts.

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HOW TO: Skillet Rib Steak

• Rib steak needs to be completely defrosted before beginning this recipe: defrosting tips

• Trim any excess fat

• Debone if desired

Place cast-iron skillet over MEDIUM-LOW heat. Allow to heat for 5-10 minutes.

Increase heat under skillet to MEDIUM. One minute later, to hot skillet add:

~1 Tbsp butter

Swirl the butter around the pan as it melts. Once it is melted, add:

Rib steak

Season with:

Seasoned salt

Cook for 2 minutes. Using a fork or tongs, flip the steak. Season with:

Garlic salt

Cook for 2 minutes.

Repeat, flipping every 1-2 minutes until desired internal temperature is reached.

• Blue Steak: 110 F

• Rare: 120 F

• Medium Rare: 130 F

• Medium: 140 F

• Medium Well: 150 F

• Well: 160 F

Remove from pan, allow to rest ~1 minute and serve hot.

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Brenda’s tips:

• Serving size: 2 (~4 oz) per steak

• High temperature searing is only one method for cooking steak, but it consistently produces delicious results.

• Note: food-born illnesses are more common in meat. Eating anything is at your own risk; educate yourself to understand recommendations from food safety experts.

Steamed Beet Greens

In order to achieve great garden beets, it is essential to “thin” the plants so that the remaining beets are spaced about 2-3 inches apart. All of those baby beets that are removed can be turned into a delicious side dish: Steamed Beet Greens.

The critical element to perfect steamed greens is that they are clean. Perfectly clean. Here we walk you through washing the greens.

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Steamed Beet Greens

Step 1: Clean Greens

Fill large bowl with:

Water

1-2 drops Blue Dawn dish soap

Add:

Beet greens

Swish and let sit for 10 minutes

• Individually wash each green

  • Rub entire surface to ensure removal of dirt

  • Swish in fresh water

• Transfer washed green to salad spinner (or colander)

• Repeat until all greens are washed

Spin greens to remove excess water, set aside.

Step 2: Steam Greens

To a pot, add:

1-2 cups water

Bring to a boil, add:

Beet greens, cleaned

Cover and reduce heat to medium-low and steam for 10 minutes. Check for tenderness. Cook an additional 5 minutes if needed. Drain well and serve immediately with butter and salt.

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Brenda’s tips:

• Serving size: varies

• Be wary of insect eggs or larva within the leaves. While washing, trim off any area that is brown or even a slightly different color of green than the surrounding leaf. Generally there are visible channels within the leaf, but it is better to remove extra than to risk eating the larva.

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Window to B’s kitchen . . .

Simply Divine Green Beans

Garden fresh green beans? THIS recipe is a must.

p.s. it is also fantastic with zucchini, sugar snap peas or carrots

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Simply Divine Green Beans

Step 1: Green Beans

To a medium pot, add:

1 cup water

2 cups green beans, trimmed and washed

Bring to a boil, reduce heat to medium-low and simmer for 5 minutes. Drain completely, set aside.

Step 2: Buttery Sauce

To a large skillet, add:

2 Tbsp butter

1 Tbsp sugar

1 tsp basil

1/2 tsp garlic powder

1/4 tsp salt

1/4 tsp pepper

Heat over medium heat until the butter melts and the mixture begins to bubble. Add:

Beans, steamed & drained

1 cup tomatoes, diced

Gently fold together, coating the veggies in the buttery sauce. Serve hot.

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Brenda’s tips:

• Serving size: 4

• Green beans out of season? Substitute canned or frozen for a delicious alternative.

• This buttery sauce is divine with other steamed or sautéd veggies.

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Window to B’s kitchen . . .

Vegetable Stir Fry

Stir Fry is a great side dish and the perfect way to use up extra veggies. We’re sharing our preferred combination but many delicious veggies can be substituted. The secret to very good Stir Fry is to cut each veggie in equal-bite-sized pieces. That will ensure even cooking and enjoyable eating.

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Vegetable Stir Fry

• Gather & prep veggies (place each in a separate prep bowl) listed below.

Preheat skillet over medium heat, add:

1 tsp oil

1/2 cup onions, cut lengthwise into narrow strips

2 tsp garlic cloves, minced

Sauté for 2-3 minutes, then add:

1 tsp oil

1 cup carrots, peeled and cut into 1/8” disks

Allow to cook for 3 minutes, stir and cook an additional 3 minutes. Add:

1 tsp oil

1 cup broccoli, trimmed and cut in bite size pieces

1 cup cauliflower, trimmed and cut into bite size pieces

Cook 3 minutes then stir. Continue to cook until veggies are crisp-tender, about 5 more minutes.

Serve hot over Rice with Sweet & Sour Sauce and Crispy Chicken Bites.

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Brenda’s tips:

• Serving size: serve 4

• Scale this recipe for more servings by adding additional veggies or increasing the amount of any or all veggies.

• If needed, prepare the veggies in batches and combine in a large pot to keep warm.

Spinach Stuffed Chicken

Extra garden-fresh spinach inspired a search to incorporate it with baked chicken. The result is tender chicken wrapped around a nutmeg-infused creamy spinach filling, pan fried and baked to delicate perfection.

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Spinach Stuffed Chicken

Step 1: Prepare each of the following

1. Grease a 9”x9” glass baking dish, spritzing with non-stick cooking spray. Set aside.

2. Filling

   To a mixing bowl, add:

   1 cup raw spinach, chopped

   3 oz cream cheese

   1/4 cup parmesan cheese, grated

   1/4 cup mozzarella cheese, grated

   1/4 tsp garlic powder

   1/4 tsp salt

   1/4 tsp pepper

   1/8 tsp ground nutmeg

   Stir together until well combined, set aside.

3. Egg wash

   In a small bowl, whisk together:

   1 egg, beaten

   1 Tbsp water

   Set aside.

4. Breading

   To a pie plate, add:

   1/4 cup flour

   1/4 cup parmesan cheese, grated

   1/4 tsp garlic salt

   Sift together, set aside.

5. Chicken

   Prepare:

   2 chicken breasts, cut in half to create 4 flat pieces

   Following the method here, tenderize each piece of chicken.

Step 2: Assemble chicken rolls

On a clean plate, layer:

1 chicken breast, tenderized

1/4 of the filling

1. Roll up the chicken breast

   • Repeat until all chicken is filled & rolled

2. Dunk each chicken roll in the beaten egg

3. Dredge it in breading

Step 3: Pan fry & bake

Caution: always be careful when frying - even in shallow oil.

Preheat skillet over medium heat, add:

1/4 cup oil

Heat to simmering.

Using heat-proof tongs:

1. Carefully add the breaded chicken rolls to the hot oil

2. Cook for ~2 minutes, or until golden

3. Using tongs, turn chicken to uncooked side

4. Repeat with all sides until the full roll is golden brown

5. Transfer to prepared baking dish

Bake at 400F for 15-20 minutes, or until instant read thermometer inserted to center of chicken roll tests 165F. Remove from oven and allow to rest 5 minutes.

Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• An ovenproof skillet can be used to pan fry the chicken and then the skillet + chicken can be transferred to the oven to finish cooking

• Frozen spinach can be substituted, simply squeeze out the excess moisture

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Window to B’s kitchen . . .

Sausage Patty Sandwich

Breakfast or breakfast for dinner, these egg & sausage sandwiches will fit any part of any day.

Plan ahead and prepare the selected bread and the sausage patties up to one day in advance. Be sure to toast the bread if you select this option for maximum deliciousness.

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Sausage Patty Sandwich

Step 1: the Bread

Make one of the following bread/biscuit recipes:

• Quick Homemade Hamburger Buns (recipe time about 1 hour)

• Husband Catching Biscuits (recipe time about 20 minutes)

• French Bread (recipe time about 2.5 hours)

• or just use your favorite bakery specialty

While your bread is baking . . .

Step 2: Sausage patties

• Either use pre-formed sausage patties or convert a breakfast sausage roll into perfect disks

Heat a skillet over medium heat

1. Place the patties in the hot skillet, arranging in a single layer (divide into batches if needed)

2. Cook until browned (5-6 minutes), flip and continue cooking until the patty is cooked through (3-4 minutes)

3. Remove fully cooked patties from skillet, placing on a paper-towel lined plate, set aside

Step 3: Egg scramble

• Preheat skillet over medium heat (cast iron recommended)

To a large mixing bowl, add:

Eggs

• Note: generally plan one egg per serving

Whisk with a fork until nicely blended. Set aside.

Butter the hot skillet with:

1 - 2 tsp butter

Using a knife or heat-proof spatula, spread the melting butter over the full cooking surface of the hot skillet.

Pour in the whisked eggs. Sprinkle lightly with:

Salt

Pepper

Don’t touch the eggs until the edge barely begins to set.

Here’s how to form a delicate egg scramble patty: Use a heat-proof spatula to gently push the section of eggs that has set to the side, allowing more of the un-cooked egg to flow across the surface of the hot skillet. Repeat until the egg doesn’t run into the void from pushing aside the set eggs.

Flip the egg patty. remove the skillet from heat. Top with:

Cheese, shredded

Step 4: Assemble

1. Slice the bread/bun/biscuit in half (optional: toast)

2. Top one half with egg scramble

3. Add a sausage patty

4. Top with the other half of bread/bun/biscuit

Serve hot.

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Brenda’s tips:

• Serving size: variable

• It really is best if the bread/bun/biscuit is toasted

• This method for cooking the eggs creates a beautifully fluffy egg, cooked through but not overcooked

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Window to B’s kitchen . . .

HOW TO: Perfect Sausage Patties

HOW TO: Perfect Sausage Patties

Perfect Slices

1. Select your favorite brand & flavor:

   1 - 16 oz pkg Pork Sausage Roll

   • Must not be frozen, defrost in the refrigerator overnight for perfect texture

   • Should be refrigerator temperature for precise slicing

2. Remove plastic packaging, keeping the roll intact

   • Use a sharp knife to slice the full length of the plastic sleeve and cut the plastic ends to remove the metal ring, then peal back the plastic

3. Use a sharp knife and mark where it will be sliced

   • For 1 oz slices, mark half (2), half each (4), then half again (8) and a final half (16)

   • 10 slices is much easier, allowing for patties that are about 1.5 oz

4. Use non-flavored dental floss (or a length of thread) to cut at the marks into individual slices

   • Slide the floss under the tube of sausage

   • At each mark: bring the two ends up over the top, cross, and pull tightly together, slicing through the sausage and creating a perfect disk

Pan Fry

1. Heat a skillet over medium heat

2. Place the patties in the hot skillet, arranging in a single layer (divide into batches if needed)

3. Cook until browned (5-6 minutes), flip and continue cooking until the patty is cooked through (3-4 minutes)

4. Remove fully cooked patties from skillet, placing on a paper-towel lined plate

5. Transfer patties a serving platter

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Brenda’s tips:

• Serving size: 16 - 1 oz patties

• These patties are ideal for homemade egg & sausage sandwiches

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Window to B’s kitchen . . .

HOW TO: Fresh Cheese Tortellini

Homemade tortellini takes time as each one requires hand filling and shaping. It’s time well spent for those of us that enjoy the process of cooking.

It is recommended to use both a Cuisinart Food Processor and Pasta Roller Kitchenaid attachment in this recipe.

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HOW TO: Fresh Cheese Tortellini

Step 1: Food Processor

To the bowl of a food processor, add:

1 1/2 cups flour

2 eggs

1/2 tsp salt

2 Tbsp water

Process until mixture appears like sand. Using your hands, press into a ball and transfer to a bowl. Cover tightly with plastic wrap.

Allow to rest ~30 minutes.

Step 2: Cheese Filling

To a small bowl, add:

4 oz cream cheese

2 Tbsp parmesan cheese

1/4 tsp garlic powder

Stir together. Set aside.

Step 3: Kitchenaid Pasta Attachment

Using the Pasta Roller Kitchenaid attachment, prepare the Tortellini squares:

• Note: between steps, keep the pasta covered so that it doesn’t dry out.

• Divide dough into 4 equal pieces, kneading each into a disk

• Starting with setting 1, run each piece of pasta through

  • Repeat at each number setting, flouring sheet lightly between rolls

    • Final setting will be 6 on the Kitchenaid Pasta Roller

• Using a sharp knife or bench scraper, cut each pasta sheet into squares (1 1/2” to 2”)

  • Lightly flour between squares to prevent sticking together

Step 4: Fill & Shape

Select a square:

• Using a pastry brush, dab a bit of water all around the edge

• Place ~1/2 tsp of prepared filling in the center

• Fold one corner diagonally to the opposite, creating a triangle

• Press around the edge to seal

• Wrap the ends together to form a circle, pressing tightly to seal

• Place prepared tortellini onto floured sheet pan

• Repeat with remaining squares until all are filled & shaped

Freeze or cook immediately.

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Brenda’s tips:

• Serving size: 4 servings

• Some serving possibilities:

• Most basic: add to simmering beef stock, cooking for about 5 minutes, and serve

• Use prepared pasta in Tortellini Sausage Soup

• Cook and then serve with your favorite pasta sauce

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Window to B’s kitchen . . .

Making tortellini with Vivian (:

Creamy Tortellini Soup

A rich, creamy soup full of Italian flavors. Prepare a batch of homemade Cheese Tortellini prior to making the soup or speed things up tremendously by using a pre-packaged fresh tortellini.

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Creamy Tortellini Soup

To a large pot, heated to medium, add:

1 Tbsp oil

1/2 cup onion, finely diced

1 Tbsp garlic, minced

Sauté, cooking for 2-3 minutes. Add:

1 lb ground sausage

Cook until nicely browned, then season with:

1 tsp Italian seasoning

1 tsp oregano

1 tsp salt

1/4 tsp cayenne pepper

1/4 tsp ground sage

Deglaze pan with:

1 cup chicken broth

Then stir in:

4 cups chicken broth

1 (8 oz) can tomato sauce

Simmer 20 minutes. Add:

1 batch fresh cheese tortellini (prepared in advance)

• Substitute: 1 (9 or 10 oz) package cheese tortellini

Simmer ~5 minutes. Stir in:

1/2 cup heavy cream

Cook for 2 minutes and serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• No cream on hand? In a saucepan, put together a bechamel sauce and whisk it into the simmering soup:

  • 3 Tbsp butter

  • 3 Tbsp flour

  • 1 cup milk

• This soup can also be made with chicken or beef

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Window to B’s kitchen . . .

Pea and Carrot Casserole

There are a few casseroles that need to be added to any dinner menu rotation - this is one. It is:

• a Saunders family favorite

• a comfort food casserole

• a great hamburger recipe

Make this tonight and find a new favorite.

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Pea & Carrot Casserole

Step 1: Beef

To a skillet heated to medium, add:

1 lb ground beef

Brown beef, breaking it up as it cooks through. Then add:

1 (8 oz can) tomato sauce

1 tsp seasoned salt

1 tsp garlic powder

Fold together, set aside.

Step 2: Pasta & Veggies

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

~2 qts water

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

1 cup carrots, 1/4” diced

Cook for 5 minutes. Then add:

1/2 tsp salt

8-10 oz pasta (egg noodles recommended)

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

• Follow the package recommended cooking time for best results

Then stir in:

1 cup frozen petite peas

Rest 1 minute, then drain through a colander. Return to pot. Stir in:

1 (16 oz) pkg cottage cheese

1 cup milk (or cream)

Set aside.

Step 3: Assemble & Bake

Spray a 13”x9” casserole dish with non-stick spray

In the prepared casserole dish, layer:

• 1/2 pasta & veggie mix

• 1/2 cup grated cheese

• 1/2 ground beef mix

Repeat. Cover tightly with aluminum foil.

Bake at 350F for 45-60 minutes. Serve hot.

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Brenda’s tips:

• Serving size: 4 to 6 servings

• Freezer option: this casserole can be fully prepared and assembled in a metal pan. Freeze instead of baking. Two hours before dinner: remove from freezer, place in oven and bake at 350F for 90 minutes (or until heated through).

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Window to B’s kitchen . . .

Oven Stew

Oven Stew

• Spray a 13”x9” casserole dish with non-stick spray

To the prepared casserole dish, add:

~1 lb potatoes, peel and cut into 1” cubes

~1 lb carrots, peel and slice into 1” slices

1/2 lb ground beef, cooked and drained

1 (10.5 oz) can cream of mushroom soup

1 cup beef broth

1/2 tsp seasoned salt

1/2 tsp garlic salt

Fold together. Cover tightly with aluminum foil. Bake at 350F for ~90 minutes. Casserole is done when the vegetables are fork tender. Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• Add steakhouse seasoning for alternate great flavor

• Substitute bouillon and water for the beef broth if needed

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Window to B’s kitchen . . .

Chicken Fried Steak

Comfort food. Chicken Fried Steak is a classic.

The star of this dish, cube steak is simply round steak that has been intensely tenderized. Ideally you’ll just want to purchase cube steak that has already gone through a blade tenderizer or knife tenderizer. But if needful, then follow the method we recommend to tenderize chicken - give the round steak a few good whacks to turn in into cube steak.

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Chicken Fried Steak

Step 1: Prep Station

Select three pie tins, and fill as follows:

1. To Tin 1 add:

   1/2 cup flour

   1 tsp garlic powder

   1 tsp seasoned salt

   Sift together.

2. To Tin 2 add:

   1 egg

   1 Tbsp Worcestershire sauce

   Whisk together with a fork.

3. To Tin 3, add:

   1 sleeve saltine crackers, crushed

Step 2: Bread Beef

If not pre-portioned, divide into four pieces:

1 - 2 lbs cubed steak*

Select one piece of steak:

• Dredge in the prepared flour in the Tin 1, flip to coat other side

• Immerse in the egg mixture in Tin 2, coating both sides

• Remove and press into the crushed crackers in Tin 3, covering completely

• Transfer coated cube steak to a clean plate

• Repeat until all steaks are coated

Step 3: Sear

• Preheat oven to 350F

• Preheat a 10” oven-proof skillet over medium heat

To the preheated skillet, add:

1/4 cup oil

Heat to sizzling, then add:

Breaded Cube Steaks

Cook for 3-4 minutes, until the breading has browned. Flip steak and sear on the other side for 3-4 minutes.

Step 4: Finish

Transfer oven-proof skillet to the preheated oven. Roast cube steaks at 350F for ~10 minutes.

Serve hot with Mashed Potatoes and Country Gravy.

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Brenda’s tips:

• Serving size: 4 servings

• *Cube steak: round steak that has been tenderized with a blade tenderizer. Make your own cube steak by following the method we recommend to tenderize chicken.

Tater Tot Casserole

A comfort food classic, Tater Tot Casserole should be a part of every childhood.

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Tater Tot Casserole

• Preheat oven to 350F

• Prepare an 8”x8” baking dish, spritz with non-stick spray, set aside.

To a skillet, add:

1/2 lb ground beef

Cook over medium heat until browned and cooked through. Skim off rendered fat and add:

2 Tbsp onions, finely chopped

1 tsp garlic, minced

1/4 tsp seasoned salt

Continue to cook for about 5 minutes. Remove from heat and stir in:

1 (10.5 oz) can cream of mushroom condensed soup

1/2 cup sour cream

1 Tbsp Worcestershire sauce

Fold together and pour into prepared 8”x8” baking dish.

Sprinkle with:

1/2 cup cheese, shredded

In a single layer, place:

1 (32 oz) pkg tater tots

• Most likely will not use the full bag

Bake at 350F for 35-45 minutes, until tots are golden brown. Serve hot.

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Brenda’s tips:

• Serving size: 4

• Recommended to serve a hot vegetable as a side dish, or add 1 cup frozen veggies to the beef mixture

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Bacon & Blue Cheese Meatloaf

The tangy saltiness of blue cheese is magnified in this meatloaf.

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Bacon & Blue Cheese Meatloaf

Step 1: Sauce

• Line a 8”x4” bread pan with aluminum foil, set aside.

For the sauce, stir together in a small bowl:

2 Tbsp tomato sauce

2 Tbsp brown sugar

1/4 tsp hot sauce

Set aside.

Step 2: Loaf

Heat a skillet to medium, add:

1 tsp oil

1/2 cup onions, finely diced

1 tsp garlic, minced

Sauté. Set aside.

To a medium mixing bowl, add:

1/4 cup bread crumbs

1 tsp seasoned salt

1 tsp dried parsley

1/4 tsp pepper

Sautéed garlic & onions

Toss together, then add:

1 lb ground beef, defrosted

1 egg

1 Tbsp Worcestershire sauce

1 tsp mustard

1/4 cup blue cheese crumbles

Use hands to mix well.

• Form into a loaf and place in prepared pan

• Spoon sauce over loaf

Optional - top with:

2 slices bacon (uncooked), cut into 1/4” slices

Step 3: Bake & Serve

Bake at 350F for 60 minutes, internal temperature minimum of 160F. Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• To create a completely different and equally amazing alternative, change up the cheese. Simply cube or grate and replace the blue cheese.

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Window to B’s kitchen . . .

Sheet Pan Haystacks

A great way to use leftover chili (or canned chili) for an easy weeknight dinner. This also presents beautifully as a party platter.

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Sheet Pan Haystacks

Prepare each item on the list and assemble on a sheet pan, following the example in the photograph or creating your own design:

1. Tortilla chips

2. Cheese, shredded

   • Optional: broil cheese and chips for 1 minute to melt the cheese

3. Chili: make or preheat as needed

   • Pressure Cooker Chili

   • Texas Chili

   • Big Batch Chili

   • Your favorite canned variety

4. Lettuce, chopped

5. Tomatoes, diced

6. Sour cream & green onions

Serve immediately.

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Brenda’s tips:

• Serving size: 4 to 8

• Optional additions:

  • Olives, sliced

  • Salsa

  • Guacamole

  • Cilantro, chopped

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Window to B’s kitchen . . .

Corned Beef & Cabbage

Corned beef is basically a slab of beef that has brined in a spiced salt bath. For superb corned beef, plan to salt brine the beef for 5 days. To achieve the traditional pink hue use curing salt - but go ahead and leave it out if you’re indifferent about the color, as I am.

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Corned Beef & Cabbage

5 days prior to serving, prepare brine . . .

To a large pot, add:

1 qt water

1 cup coarse salt

1/2 cup brown sugar

1 Tbsp curing salt* (optional)

1 tsp mustard seed

1 tsp black pepper corns

1/2 tsp whole cloves

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp dried rosemary

1/2 tsp ground ginger

2 bay leaves

Bring to a boil, simmer for 5 minutes. Stir in:

1 qt cold water

Refrigerate brine for 1 hour.

One hour later . . .

To a 2 gallon resealable bag, add:

2 lb brisket

Chilled brine

2-4 cups cold water

Seal, being sure to remove all air, and place flat in a 13”x9” pan ensuring that the beef is completely submerged**. Refrigerate for 5 days, flipping the bag daily.

5 days later . . .

To a large pot, add:

Brined beef, thoroughly rinsed

2 cups water

2 bay leaves

Bring to a boil over high heat, reduce heat to medium-low to retain a low simmer. Cook for 2 hours. Add:

4 cups water

1 onion, quartered

4 carrots, halved

4 potatoes, quartered

1 tsp salt

Simmer for 30 minutes longer. Finally add:

1 head cabbage, cut into 8 wedges

• When cutting, keep the core attached to all wedges so that the leaves stay together

Simmer for 30 minutes to finish. Thinly slice the beef across the grain. Serve hot.

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Brenda’s tips:

• Serving size: 4 to 8 servings

• *Curing Salt: sometimes referred to as “pink salt” (it is NOT Himalayan salt), will create the signature pink color in the meat. As the brisket will be fully cooked, it is not essential it be cured and therefore the curing salt is optional in this recipe.

• **The beef will float, so consider placing something heavy on top while it’s in the refrigerator to ensure that it stays completely submerged in the brine

• This recipe makes enough brine for up to 4 lbs of brisket, so increase as desired

• Extend the brine time up to 8 days if needed

• Recipe works great in a slow cooker, increase cooking time to 8 hours

• This recipe is inspired by Alton Brown’s Corned Beef

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Window to B’s kitchen . . .

Chicken Cordon Bleu

Back in college, my dear friend Carla made homemade Chicken Cordon Bleu for me and it was life changing. This is her brilliance, written in my words.

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Chicken Cordon Bleu

Step 1: Prepare each of the following

1. Grease a 13”x9” glass baking dish, spritzing with non-stick cooking spray. Set aside.

2. Cracker crumbs

   Crush in package*:

   1 package Ritz crackers

   Pour into a pie plate, add

   1/2 tsp garlic salt

   1/2 tsp pepper

   1/4 tsp dried rosemary, crushed

   Sift together, set aside.

3. Egg wash

   To a small bowl, add:

   1 egg, beaten

   1 Tbsp water

   Set aside.

4. Gather

   8 slices deli ham

   8 slices Swiss cheese

   Set aside.

5. Chicken

   Prepare:

   4 chicken breasts, cut in half to create 8 flat pieces

   Following the method here, tenderize each piece of chicken.

Step 2: Assemble chicken rolls

On a clean plate, layer:

1 chicken breast, tenderized

1 slice Swiss cheese

1 slice ham

1. Roll up the chicken breast

   • Repeat until all chicken is filled & rolled

2. Roll in the beaten egg

3. Dredge in cracker crumbs

4. Arrange in prepared baking dish, leaving a minimum of 1/2” between chicken rolls

5. Sprinkle any remaining cracker crumbs over the chicken

Step 3: Bake & serve

Bake at 400F for 25 - 35 minutes, or until instant read thermometer inserted to center of chicken roll tests 165F. Remove from oven and allow to rest 5 minutes.

Serve with Instant Pot Rice Pilaf.

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Brenda’s tips:

• Servings: 4

• *Recommended way to crush Ritz crackers:

  • Carefully ease the plastic package open slightly at the top, about 1/2”

  • Pressing directly down from the top, compress the crackers together, which will cause many to crush

  • Turn the package on the side (being sure not to spill any crumbs out the top) and press down to crush any remaining crackers

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Window to B’s kitchen . . .

Crushing the Ritz crackers

How to make Chicken Cordon Bleu

Funeral Potatoes

A traditional recipe, this version is better than average with the addition of the sautéed garlic & onions. Of course you can leave them out, but then you’ll be missing out.

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Funeral Potatoes

• Prepare an 8”x8” baking dish, spritzing with non-stick spray, set aside.

• Begin preheating oven to 350F.

To a skillet heated over medium, add:

1 Tbsp butter

2 Tbsp onions, finely diced

1 tsp garlic, minced

Sauté for 2-3 minutes. Set aside.

To a medium mixing bowl, add:

1 (1 lb) bag frozen shredded potatoes*

Season with:

1/2 tsp salt

1/8 tsp garlic powder

Toss together, then add the:

Sautéed vegetables

Pour in:

1 (10.5 oz) can cream of chicken condensed soup

4 Tbsp sour cream

4 Tbsp milk

1/2 cup grated cheese

Fold together until well distributed. Pour into prepared 8”x8” baking dish. Cover with aluminum foil and place in preheated oven for 45-60 minutes, until center is hot and bubbling. Serve hot.

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Brenda tips:

• Serving size: 4 - 6 servings

• *Shredded potatoes - substitute fresh potatoes for the frozen: Follow the recipe for HOW TO: Instant Pot Baked Potato to bake 3 potatoes, peel and shred. Use the prepared shredded potatoes in place of the 1 lb frozen.

Crispy Mongolian Beef

Crispy Mongolian Beef

Step 1: 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 (spaghetti 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 steps 2 & 3.

Step 2: Prepare sauce

To a mixing bowl, add:

1 cup beef broth

4 Tbsp brown sugar

3 Tbsp soy sauce

2 Tbsp peanut butter

1 tsp vinegar

1 tsp garlic powder

1/2 tsp ground ginger

1/2 tsp chili garlic sauce

1/2 tsp Chinese five spice

1/4 tsp red pepper flakes

1/4 tsp pepper

Stir together until well blended, set aside.

Step 3: Prepare steak:

Caution: always be careful when frying - even in shallow oil.

To a 9” or 10” cast iron skillet, add:

1/4” oil*

Begin preheating over medium heat.

Slice:

1 1/2 lb sirloin steak, cut into 1/8” strips

Dredge strips in:

1/2 cup cornstarch

Fry in small batches in the preheated skillet. Using heat-proof tongs:

1. Carefully & quickly, piece by piece, add the coated beef strips to the hot oil

2. Cook for ~2 minutes, or until golden

3. Flip each piece to other side, cooking an additional 2 minutes or until golden

4. Transfer cooked beef strips to a bowl

Once all of the beef is fried, pour 1/2 cup of the prepared sauce into the hot skillet. Cook for ~1 minute.

Return all of the fried beef strips to the skillet and toss with the reduced sauce.

Step 4: Finish

Drain pasta, return to pot and add the remaining sauce. Simmer for 3-5 minutes.

Serve the fried beef over the pasta, garnished with:

Green onions, sliced

Serve hot.

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Brenda tips:

• Serving size: 4

• *The oil added to the skillet is not specified in cups or ounces, but instead adding oil until it is 1/4” deep in the skillet - this direction is given because two skillets that are marketed as the same size may have vastly different volumes (due to shape) and the depth of the oil is the important element.

• When cooking, “dredge” refers to coating the item with a dry ingredient, in this recipe it is corn starch.