Red Raspberry Muffins

Looking for the perfect breakfast? These muffins have a fresh raspberry flavor and the aura of your favorite bakery.

This recipe makes 24 standard muffins, or 12 jumbo muffins.

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Red Raspberry Muffins

Step 1: portion ingredients

Set oven temperature to 425F.

1. Raspberries . . .

To a colander placed over a bowl, add:

2 cups raspberries, frozen

Set aside.

2. Dry ingredients . . .

In a small bowl, sift together dry ingredients:

5 cups (24 oz) flour

1/2 tsp salt

1 Tbsp baking powder

1/4 tsp baking soda

Set aside.

3. Dairy . . .

In a small bowl, stir together dairy:

1 cup buttermilk

1/2 cup sour cream

Set aside.

Step 2: assemble muffins

In the bowl of a stand mixer, combine:

2 1/4 cup sugar

1/2 cup oil

1/2 cup butter

Cream until lightened in color, about 2 minutes on medium speed.

Add, stirring after each addition:

4 eggs

2 tsp vanilla

2 tsp lemon extract

Stir until smooth, then fold in:

Dry ingredient mixture

Stir in:

Dairy mixture

Once smooth, fold in:

2 cup raspberries (from colander)

Step 3: divide & bake

Line muffin tin with paper cups.

Evenly divide* batter.

Over each muffin, sprinkle:

1/8 tsp sugar

Bake:

• 24 standard muffins:

  • Bake 15 minutes at 425F

  • Reduce heat to 350F and bake 5-10 min (clean toothpick).

• 12 jumbo muffins:

  • Bake 15 minutes at 425F

  • Reduce heat to 350F and bake 15-20 min (clean toothpick).

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Brenda's tips:

• It is CRITICAL that you don't over-bake these muffins. They dry out quickly so be watchful and make sure to remove from oven as soon as they have set.

• Makes two dozen standard muffins. Brenda prefers using paper cupcake liners that are 2 1/4" x 1 7/8" (they're harder to find so naturally she often uses the more accessible 2" x 1 3/8" liners). Note: first number is diameter of base of cup, second is the height of the cup's side.

• This recipe can be cut in half for a small batch.

• *To portion, Brenda uses a 3T cookie scoop.

  • 24 standard = 1 scoop each, slightly rounded

  • 12 jumbo = 2 scoops each, slightly rounded

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Window to B’s Kitchen

Brown Sugar Chicken

As I truly enjoy cooking, I’m usually the one making dinner in our house, but sometimes John volunteers to take a turn and I thank him effusively. This is one of his recipes and it’s a family favorite.

Brown Sugar Chicken comes together quickly and hits all the notes of a sweet-savory dish. While it cooks, the brown sugar caramelizes on the chicken, creating a delicate sauce enhanced with garlic for exceptional flavor.

Brown Sugar Chicken

Serving tip: start a batch of steamed rice and then continue with preparing the chicken

Heat a large skillet over medium heat until hot, then add:

1 Tbsp oil

1 lb chicken, cut into 1” cubes

1/4 cup brown sugar

Season with:

Garlic salt

Allow the chicken to cook for about 3 minutes, then turn chicken pieces and cook 3 minutes. Repeat until all sides of the chicken pieces are browned. It total, the chicken will cook for about 20 minutes. The brown sugar will caramelize on the chicken as it cooks.

Serve hot over steamed rice.

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Brenda’s tips:

• Serving size: 4 servings

• Prefer spicy & sweet? Add 1 Tbsp hot sauce while cooking

• Pairs well with Vegetable Stir Fry

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Window to B’s kitchen . . .

Creamy Chicken Chili

Use great northern beans for this Creamy Chicken Chili as they are a small, mild bean that soaks up the delicious chili flavors. For the fastest version, use canned beans and cook this chili on the stove, or use pressure-cooked dry beans, or start it in the slow cooker in the morning and enjoy a perfect dinner.

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Creamy Chicken Chili

To a large pot, heated to medium, add:

1 tsp oil

1/2 cup onion, finely diced

2 tsp garlic, minced

Sauté for 2 minutes. Add:

1 lb chicken, cut into 1/2” cubes

1 tsp dried oregano

1 tsp ground cumin

1 tsp ground coriander

1 tsp chili powder

1 tsp salt

1/2 tsp pepper

1/4 tsp cayenne pepper

Cook for 5 minutes, stirring regularly. Pour in:

4 cups chicken broth

2 (15 oz) cans great northern beans, drained and rinsed

1 (4 oz) can diced green chilies

1 (15 oz) can corn

Simmer for 30-90 minutes. Stir in:

4 oz cream cheese

1/4 cup heavy cream

Serve hot with tortilla chips, garnish with:

• Avocados, diced

• Tomatoes, diced

• Cheese, shredded

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Brenda’s tips:

• Serving size: 4-8 servings

• Substitute: instead of using canned beans, pressure cook 1 1/2 cups dry great northern beans (drained & rinsed)

• This recipe can be prepared in the slow cooker. Simply add all ingredients to a slow cooker, cook on High for 3 hours or Low for 6 hours.

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Window to B’s kitchen . . .

Chow Mein

A perfect compliment to Sweet & Sour Chicken or Orange Chicken, or add Oven Roasted Chicken Breast and serve over rice for a complete dinner.

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Chow Mein

To a large skillet or wok, preheated over medium heat, add:

1 tsp oil

1/2 cup onion, slivered

Sauté for 2 minutes, then stir in:

1 cup celery, cut into 1/4” slices

2 cups celery, sliced thin

1/2 cup carrots, julienned

Cook for 2 minutes, stirring frequently. Stir in:

1 1/2 cup chicken broth

2 Tbsp soy sauce

1 Tbsp sugar

Simmer for 8-12 minutes, or until veggies are tender.

In a separate bowl, whisk together:

1 Tbsp cold water

1 Tbsp cornstarch

Whisk mixture into simmering veggies. Cook for one minute.

Serve hot over steamed rice or noodles.

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Brenda’s tips:

• Serving size: 4 servings

• Substitute vegetable broth for Vegetarian Chow Mein

• Add Oven Roasted Chicken Breast for Chicken Chow Mein

• Substitute other veggies such as broccoli, bean sprouts, bell peppers, etc.

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Window to B’s kitchen . . .

Bacon Wrapped Pork Loin

Pork tenderloin looks fancy and can be prepared by even the least experienced chef. Simply roast it for a delicious addition to any dinner.

This recipe doubles the pork through wrapping strips of bacon around the loin and then oven roasting. The bacon drippings will help tenderize the loin and keep it from drying out during roasting - not to mention the phenomenal flavor enhancement.

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Bacon Wrapped Pork Loin

Step 1: Prep Tenderloin

• Preheat oven to 400F

Place one sheet of aluminum foil, about 15” long, on a sheet pan. Using:

12 oz bacon

Create a bacon bed by placing strips of bacon horizontally across tinfoil-covered sheet pan.

• Tip: place the strips close enough together that they almost overlap on the long sides

Select:

1 (~2 lb) boneless pork tenderloin

Place in the center of the prepared bacon bed. Season all over with:

Garlic salt

Selecting one piece of bacon at a time and rotating between left and right, create a “braided” design over the top of the pork loin:

• Bring up the end of the slice of bacon and wrap around the pork loin at a slight angle

• Next, select the bacon end from the opposite side and wrap over the loin, also covering the end of the first strip

• Repeat, rotating between the two sides, with remaining bacon strips to create the appearance of a braid down the center of the pork loin (see recipe photo)

• Secure the end of the final strip with a wooden toothpick if needed

Step 2: Roast Tenderloin

Lightly cover the prepared pork loin with aluminum foil, transfer to the preheated oven:

• Roast the loin at 400F for 15 minutes

• Remove aluminum foil (retain for later), return loin to oven and roast for an additional 20 minutes, or until internal temperature is 145F

• Remove from oven and cover with the retained foil

• Rest for 10 minutes then slice to serve

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Brenda’s tips:

• Serving size: 4-8 servings

• Note: any size of tenderloin can be used in this recipe, just be sure to adjust cooking time so that the tenderloin is cooked to 145F

  • Plan ~20 minutes per pound when cooking a pork tenderloin

• For additional flavor, marinade pork loin for ~8 hours in a mixture of garlic and soy sauce prior to wrapping in bacon

• Or give the loin a good rubdown with salt and refrigerate for ~8 hours before roasting

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Window to B’s kitchen . . .

Honey Mustard Chicken & Potato Skillet

This creamy dijon sauce makes for a decadent dinner and it all comes together in a single skillet.

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Honey Mustard Chicken & Potato Skillet

Step 1: chicken & potatoes

• Preheat a large skillet* over medium heat for 3-5 minutes.

To the preheated skillet, add:

2 Tbsp butter

Swirl pan to melt butter, then place in a single layer:

~2 lbs chicken, divided into 4 portions

~1 lb potatoes, sliced into 3/4” medallions

Season everything with:

Garlic salt

Cook chicken & potatoes undisturbed, about 4 minutes then flip and cook on the other side for 4 minutes. Transfer chicken & potatoes to a plate, cover & set aside.

Step 2: sauce

• Preheat oven to 375F.

Continue with the same skillet, adding:

2 Tbsp butter

1 tsp garlic, minced

Stir while cooking for ~1 minute. Add:

2 Tbsp flour

Whisk together, then pour in:

1 cup chicken broth

2 Tbsp dijon mustard

1/2 tsp salt

1/4 tsp pepper

1 1/2 cup milk

Continue to stir while simmering for ~1 minute.

Step 3: roast in oven

Nestle in the warm:

Chicken & potatoes

Transfer filled skillet to hot oven and roast at 375F for 20 minutes.

• Potatoes should be fork-tender and internal temperature of chicken 160F.

Serve hot, be sure to drizzle potatoes & chicken in creamy dijon sauce.

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Brenda’s tips:

• Serving size: 4 servings

• *Potato lovers? Divide recipe between two skillets and double the potatoes.

Ham Bone Soup

Anytime you serve a bone-in ham, you should plan to have Ham Bone Soup shortly thereafter. When the ham is carved, simply set aside the bone - it’s even better if there is a bit of ham still stuck to it - and that bone will become the base of this soup. Remember to refrigerate (or freeze) until it’s time to make the soup.

For the most economical soup, start with dry beans.

Ham Bone Soup

Step 1: Pressure dry beans

To the removable pot of a pressure cooker, add:

1 lb dry navy beans (or great northern)

~4 cups water

Put removable pot in pressure cooker and lock lid in place. Select the "Beans" cycle, adjusting time to “25” minutes. Once complete, allow the natural release for at least 5 minutes. Release remaining pressure (carefully).

Step 2: Wrap Bone (optional)

• Optional step. By wrapping the bone in cheesecloth all the flavor can permeate the broth to create an amazing soup, while simultaneously keeping the bones contained and easy to remove before serving.

Spread a 12” square piece of cheesecloth over a dinner plate and in the center, place:

Ham bone

Wrap the cheesecloth over and around the bone, being sure to encase the full bone in cheesecloth. Add another piece of cheesecloth if needed.

Step 3: Slow Cooker

To a slow cooker, add in order:

Ham bone, wrapped

1 cup apple juice

5 cups water

1 lb navy beans (pressure cooked, drained & rinsed)

4 Tbsp brown sugar

2 Tbsp molasses

1/4 cup onion, finely diced

1 tsp garlic, finely minced

1 tsp dry mustard

1/8 tsp red pepper flakes

2 tsp salt

~1/2 cup ham, chopped (optional)

Place lid on slow cooker. Cook on High for 3-5 hours or Low for 5-8 hours.

Step 4: Serve

Transfer bone bundle to a plate. Using kitchen shears, cut off the cheesecloth to expose the bone. Pull off any bits of ham and add ham back to the soup. Serve soup hot with fresh crusty bread.

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Brenda’s tips:

• Serving size: 8 servings

• Sub: canned beans for the dry beans if needed

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Window to B’s kitchen . . .

Baby Dutch Baby

Dutch Baby’s . . . German Pancakes . . . Yorkshire Pudding . . . this dish goes by quite a few names and is very similar to Popovers. This recipe is scaled way down and makes only a 6” Dutch Baby. Lightly eggy with beautifully crisp edges, this is the perfect addition to a brunch or a simple breakfast for two, Enjoy!

Baby Dutch Baby

• Place a 6” cast iron skillet in the oven and preheat oven to 400F.

To a small bowl, add:

1 egg

1/4 cup flour

1 tsp sugar

1/8 tsp salt

Whisk together. Thin out with:

1/4 cup milk

1/2 tsp vanilla

Whisk batter until super smooth.

Remove hot skillet from oven, add:

1 Tbsp butter

Return to oven for 1 minute. Remove from oven, swirl butter in pan and pour in:

Prepared batter

Return skillet to oven. Bake at 400F for 20-25 minutes. Serve immediately.

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Brenda’s tips:

• Serving size: 1 to 4 servings

• Use an 8” skillet and double the recipe.

• Blender instructions: simply add all ingredients to a blender and blend until smooth.

• Rest the batter anywhere from 30 minutes to 12 hours for improved poof.

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Window to B’s kitchen . . .

Cinnamon Swirl Bread

Cinnamon Swirl Bread is truly delicious. The traditional method of rolling the loaf often allows gaps to form, causing the swirl in the slices to fall apart. The technique of creating a twist eliminates this, instead resulting in a very cohesive loaf with slices that stay intact. We tell you just how to do it below.

This method is inspired by America’s Test Kitchen’s Cinnamon Swirl Bread.

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Cinnamon Swirl Bread

Step 1: Dough

Prepare one batch of Brenda’s Favorite Dough Recipe.

Raise 40 minutes.

Step 2: Shape

• Line two 12”x4” loaf pans OR three 8”x4” loaf pans with parchment paper and spritz with non-stick spray. Set aside.

Prepare a large, clean surface by sprinkling with flour. You can use a rolling mat. Brenda’s preference is to use a canvas cloth mat or a silicon mat, minimum size needed is 11”x16”.

Divide the dough into equal portions reflective of the number of prepared pans.

1. Select one portion. Using a rolling pin, roll the dough in a rectangle shape measuring 11”x16”. A true or close to true rectangle will result in uniform finished loaves.

2. Melt:

   1 Tbsp butter

   Spread the melted butter evenly over the rectangle of dough using a rubber spatula, being sure to get all the way to the edge.

3. Top with:

   4 Tbsp brown sugar

   Drop handfuls on and then sweep the sugar by hand to spread it out, resulting in a continuous layer over the full surface.

4. Sprinkle liberally with:

   Ground cinnamon

   Start at one corner and sprinkle back and forth until reaching the opposite corner, then go back and fill in any "light" spots.

5. Using your hands and starting on the short side, roll up the rectangle to make an 11” tube. Be careful not to stretch the dough while rolling it up, simply coax it into a tube as if the dough were not elastic

6. The secret to perfection . . .

   Using a board scraper or sharp serrated knife, slice the roll from end to end, down the center. Allow the two sides of the cut tube to roll open, leaving the cut edge - and all those beautiful strips of cinnamon sugar dough - facing up.

7. About half way, select one side, lift and drape it over the other - creating the center of the twist. Then using an over/under direction and keeping the cut edge facing up, create the twist by alternating strips and repeating the lift and drape motion to the end of the strip. Pinch the end together. Repeat going the other direction. The full length should be twisted together with the cut side facing up.

8. With one hand on either end of the twisted loaf, slide under the dough, lift and place in the prepared loaf pan.

Repeat 1-8 with remaining portion(s) of dough.

Step 3: Proof & Bake

• Proof loaves 40 minutes.

• Preheat oven to 350F.

• Bake for 30-35 minutes.

• Remove from loaf pans immediately, remove parchment paper and place on a cooling rack. Allow to cool a minimum of 5 minutes prior to slicing loaves.

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Brenda’s tips:

• Serving size: Two 12” loaves or three 8” loaves

• Optional: before rolling the loaf, sprinkle with chopped walnuts and/or raisins.

• Seriously, be patient after the loaf comes out of the oven. The texture of the bread will be compromised if the loaf is too hot when it is sliced open. Wait just 5 minutes and you’ll be much happier with the results.

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Window to B’s kitchen . . .

Pita Bread

Pitas are a great flatbread to add to a Mediterranean meal or use as a sandwich bread. This recipe creates deliciously tender, perfectly-pocketed pitas.

This recipe can be prepared by hand or in a bread maker*.

Pita Bread

Step 1: Dough

To a large mixing bowl, add:

1 cup warm water

2 tsp yeast

1 tsp sugar

1 cup flour

Stir until combined, allow to rest for 15 minutes. Then stir in:

1 cup flour

1 Tbsp oil

3/4 tsp salt

Dough should be somewhat “shaggy” indicating that it’s thickened enough to knead. Clean spoon and begin to knead, sprinkling in:

1 Tbsp increments flour, totaling 1/4-1/2 cup

Knead for about 10 minutes or until dough is soft and elastic. Cover bowl.

Let rise 60 minutes. 

Step 2: Bake

• Place a pizza stone or large cast iron skillet on the oven rack.

• Set oven to 475F to preheat.

Divide dough into six equal sections, roll into balls. Cover. 

1. Proof 10 minutes. 

2. Select one, place it on a lightly floured surface.

3. Press ball into a circle with fingertips. Use a rolling pin to expand the circle to ~7 inches.

4. Using a hot pad, pull the preheated skillet from the oven. Quickly pick up the thin circle and place it on the hot skillet. Return the skillet to the oven.

5. Cook 2 minutes. Flip using a spatula or tongs.

6. Cook 1 minute more. Remove pita from oven with a spatula or tongs. Place in a covered dish.

7. Repeat with remaining portions.

Cut in half, fill & serve.

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Brenda’s tips:

• Servings: 6 pitas

• Be careful not to over bake, pita’s are thin and will quickly burn.

• These pitas can also be baked on a sheet pan, though that method isn’t recommended. The pocket is created by the dough coming in contact with the hot surface of the skillet and deviating from that method may create a nice flatbread - sans the pocket.

• Covered dish: pot or skillet with fitted lid works fabulously, or use a bowl covered with a tea towel.

• *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 set aside to rest for 1 hours. Resume directions above at “Step 2: Bake.”

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Window to B’s kitchen . . .

Tzatziki Sauce

This classic Greek yogurt sauce is a great addition to any Mediterranean meal.

Tzatziki Sauce

To a small mixing bowl add:

1 cup Greek yogurt (optional step: strain yogurt*)

1 cucumber, seeds removed, chopped fine

1 tsp fresh garlic, minced

1 Tbsp olive oil

1/2 tsp salt

1/4 tsp pepper

1 Tbsp lemon juice

1 Tbsp fresh dill, chopped fine

Fold together. Chill 30 minutes. Serve.

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Brenda’s tips:

• Serves: 4-8 servings

• Strained: for a thicker Tzatziki, strain the Greek yogurt through a triple-layer of cheesecloth.

• Substitute 1 tsp dried dill for 1 Tbsp fresh dill.

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Window to B’s kitchen . . .

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 . . .

Chipotle Chicken

This flavorful chicken is perfect in salads or rice bowls.

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Chipotle Chicken

Step 1: Marinade

To a resealable plastic bag, add:

1 T chipotle pepper pureé

1 T oil

1 tsp salt

1/2 tsp cumin

1/2 tsp oregano

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp pepper

Squish bag with hand to mix, then add:

1 lb chicken breast (boneless skinless)

Ensure chicken is covered with the marinade, place marinating chicken in the refrigerator and allow to marinate for at least one hour.

Step 2: Roast Chicken

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

Marinated Chicken Breast

1. Brown on first side, ~3 minutes.

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

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, slice.

Serve hot.

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Brenda’s tips:

• Serving size: 4

• Chipotle Chicken is perfect for Chipotle Rice Bowls, simply replace the beef with this chicken

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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.

Elevated Mississippi Mud Brownies

Once you try these, you’ll realize you’ve never really experienced decadence - until this moment - and you’ll immediately want to make them again. And again.

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Elevated Mississippi Mud Brownies

Step 1: Hot Fudge Sauce

In a two quart saucepan, combine:

3/4 cup sugar

3 Tbsp cocoa

1 tsp shortening

2 tsp corn syrup

1/8 tsp salt

1/4 cup milk

Cook over medium heat, whisking constantly, until the mixture reaches a mild rolling boil. Reduce heat to low, simmer, without stirring, heating to soft ball stage (235F)*. Remove from heat.

Drop on top but don't mix yet:

5 Tbsp cold butter

Cool to lukewarm (maximum temp 110F), then blend at medium speed with an electric mixer until sauce is creamy. Set aside.

Step 2: Brenda Brownies

To your favorite mixing bowl add:

2 cups sugar

1/2 cup cocoa

Stir well, then cream in:

1 cup butter, softened

Next add:

1 tsp vanilla 

1 tsp salt 

4 eggs, mixing well after each

Finally, stirring until just incorporated, add:

2 cups flour 

Set oven to 350F. Spoon about half the batter into a greased 13x9 pan, sprinkle with:

3/4 cup miniature marshmallows

1/4 cup chocolate chips

Spoon and smooth the remaining batter evenly over the top.

Bake for 22-27 minutes, or until tests done with a toothpick.

Step 3: Finishing Touches

Over the top of the cooked brownies, sprinkle:

1 cup miniature marshmallows

Drizzle the prepared:

Hot Fudge Sauce

Evenly over the entire surface. Serve immediately, or allow the brownies to cool and the fudge to set (approximately 6 hours).

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Brenda’s tips:

• Servings: 12 - 24

• *Soft ball test: grab a small bowl and add about 1/2 cup cold water. After the sauce has cooked at a rolling boil for a few minutes and appears to have thickened somewhat, drop a spoonful into the cold water. If you can push it into a ball with your fingertip, the sauce has reached soft ball stage. If it dissolves, the sauce needs to cook longer. Test again after a few more minutes of boiling. The sauce reaching this stage is dependent on variables such as the humidity in your kitchen. Sometimes it can be reached in 5 minutes and at other times it takes nearly 20. 

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Window to B’s kitchen . . .

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 . . .