Chicken & Dumplings

This is one of my go to meals. Colorado's weather in March bounces back and forth, one day 70 degrees out and the next day, snowing with the high of 20. Very hard to plan meals with this going on and I swear my teenager has a tape worm because he's always hungry and lately have not been making enough to fill his tummy. This is one of those meals that will leave the hungriest guy completely full.

Soup:

3 lbs of chicken thighs ( seems much but remember, you have bones)

4 cloves of garlic, just smashed enough to smell them

1 medium yellow or sweet onion

3 ribs of celery

4 carrots

1 tbsp of onion powder

1 tbsp. Garlic powder

1 tbsp. Salt

1 tsp. Dried basil

5 tbsp. Chicken bouillon, if using the cubes, only 3 of them, but I use better than bouillon's brand.

Dumplings:

1 ½ cup cake flour/ can us all purpose, but the cake flour makes the dumplings more "airy"

1 ½ tsp. Baking powder

½ tsp salt

2 tbsp of fresh herbs of your choice ( I like chives)

5 tbsp unsalted butter

¾ tsp sugar

2/3 cup milk

Instructions:

In a dutch oven boil water and place chicken in the boiling water for an hour to 2 hours, depending the thickness of the chicken. Trust me, boiling the chicken will give you the starter broth , and the most moist chicken you will ever taste.

While that is boiling, smash your garlic, dice the onion, slice the carrots and celery into bite size pieces.

Once the chicken is fully cooked, set aside until cool enough to handle and strain the “chicken water” with a fine mesh strainer and save the water, and put back into the pot. Bring back to a boil. You can use 2 forks to tear the chicken apart but I use my hands. Throw away chicken bones and skin. While destroying your chicken, place remaining ingredients for the soup into the dutch oven, return chicken meat into the same pot and cover. Boil until veggies are firm to add the dumplings.

Dumplings:

Sift all dry ingredients, finely chop your choice of herb/s, add the flour mixture. Melt butter and add to milk and mix with the dry. Mixture will thick like paste. I use a cookie scoop to add the dumplings to the soup, or a soup spoon will work fine. Don't make them too big or they will not steam correctly.

Bring the soup to a rolling boil, quickly add the wet dumplings to the soup and cover with lid. Takes 10-15 minutes for the dumplings to steam in the soup. DO NOT lift the lid while cooking, we want the dumplings to steam not boil, boiling them will make them dense and mushy instead airy.

The flour from dumplings should thicken the soup but for some reason it doesn't or you want it thicker, follow the directions for making gravy with corn starch and add until desired thickness.

Enjoy, and if any is left... wait for the soup to cool and refrigerate. Seems even better the second day but we never have leftovers. 

photo:modernskillet.com

Pepper Jelly

Makes 6- ,1 cup jars

2 Cups of each, red & green bell peppers, seeded and chopped

8 of your choice of hot peppers such as ghost peppers/jalapeños, seeded. (if you like it hotter, leave in some seeds)

½ tbsp. Unsalted butter ( this will reduce the foamy stuff that forms at the top when everything is said and done )

1 cup Apple cider vinegar

1 pkg. Fruit pectin

5 cups sugar

PLACE peppers in 6 qt. Sauce pot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars. Keeps in the fridge for a couple of weeks but if you're not going to eat that much jelly in that time frame, here is a great video on how to give your jellies a water bath to keep them fresh and sealed. 

https://www.youtube.com/watch?v=V1jpyXPdCRE

Photo: Allrecipes.com

Blueberry Cream Cheese Bread

I make these for the boys all the time. I prefer to use fresh blueberries but as winter comes along, finding tasty fresh berries are hard to find here in Colorado so I make due with frozen. I rinse them and sprinkle just enough sugar to give them a boost and let them thaw at room temperature. If the loaf actually lasts through the night, pop in the microwave for 10 seconds and it makes a tasty breakfast with coffee. Enjoy!






       For the yummy bread:
          ½ cup Salted Butter

       ½ cup Sugar

       1 teaspoon Vanilla Extract

       2 whole Egg Yolks

       1 ¾ cup All-purpose Flour ( I like using King Arthur)

       ½ teaspoon Baking Powder 

           ⅓ cups Milk

       1½ cup Blueberries (If using frozen, make sure that you strained every       ounce of water otherwise it will take longer and meaning a burnt top.)

2 Tablespoon All-purpose Flour
2 whole Egg Whites
¼ cup White Sugar
FOR THE FILLING:
8 ounces (1 package) room temperature Cream Cheese
½ cup Sugar
1 ½ Tablespoon Flour
1 Egg
1 Tablespoon lemon zest (optional)
FOR THE GLAZE:
2 Tablespoons Sugar
½ teaspoons Vanilla
1 teaspoon Water

For the bread:
Cream butter and sugar (1/2 cup) until fluffy. Add salt and vanilla. Add egg yolks (save the egg whites as you’ll need them later) to the sugar mixture; beat until creamy. Set aside.
In another bowl, combine flour (1 1/2 cups) and baking powder. Add this mixture, alternately with milk to egg yolk mixture.
Coat berries with 1 tablespoon flour and add them to the batter.
In a separate bowl, beat egg whites until soft peaks form. Add sugar small amounts at a time (1/4 cup), and beat until stiff peaks form. Fold egg whites into batter.
Pour 1/2 of the batter (or a little less) into a floured and greased bread pan. Layer the filling over the batter and then finish with remainder of batter. This will create a layer of “cheesecake” between the blueberry batter.


For the filling:


In a medium bowl, combine cream cheese, sugar, 1 tablespoon flour, egg and lemon zest; beat until smooth. Set aside.


Glaze: 
 
Stir together the glaze ingredients and set aside.
Pour glaze over top of unbaked loaf and bake at 350F for 55-60 minutes.

Photo credit: thekeenancookbook.com

Ravioli Dough and fillings

Ravioli Dough (Plain)

2 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsalted butter
1/2 cup boiling water

Put the flour and salt in a food processor.
Add the butter and pulse until the flour has the texture of rough cornmeal.
With the machine running, slowly add the water.
Gather the dough into a ball and place on a floured surface.
Knead lightly, just until the dough is smooth.
Divide in half and keep one-half covered while you work with the other.

Cheese Ravioli Filling

1 (8 ounce.) container ricotta cheese
4 ounce mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1 egg
1/2 tablespoon parsley, chopped
Pinch of nutmeg
Salt and pepper

Combine ingredients in a bowl.  Fill rounds of ravioli dough.
Serve with your favorite sauce.

Spinach Ravioli Filling
Use the recipe for cheese ravioli.
Omit the parsley and add 1 cup chopped fresh spinach or frozen spinach that has
been thawed and squeezed dry.

Meat Ravioli Filling

For the diced meat you may combine any 2 types of meat to equal 1/2 pound (pork and
chicken, beef and ham, pork and veal, chicken and prosciutto)
1/2 pound meat diced
1 tablespoon butter
1-1/2 tablespoons onion, finely chopped
Salt and pepper
1/2 cup ricotta cheese
1/3 cup Parmesan cheese
1 egg yolk
Pinch of nutmeg


Sauté onion in butter over medium heat 1-2 minutes.
Add meat and cook until meat loses its raw red or pink color.
Transfer to a food processor and pulse a few times to chop.  Don't  allow it to puree.
Put mixture in a bowl and add remaining ingredients.  Combine well and fill ravioli

Crabmeat Ravioli Filling

1/2 shallot, chopped
1 garlic clove, chopped
1 tablespoon olive oil
1 tablespoon butter
1 (6 ounce) can lump crabmeat
1 tablespoon fresh basil, chopped
2-3 tablespoons goat cheese
Salt and pepper


Sauté shallot and garlic in butter and olive oil. 1-2 minutes.
Add crabmeat and basil.  Stir to combine.
Remove from heat.
Stir in goat cheese and salt and pepper to taste.  Fill ravioli.

Chicken Ravioli Filling

2 tablespoons butter
1 stalk celery, finely chopped
1 carrot, finely chopped
1 small onion, finely chopped
8 ounces boneless chicken breast, cubed
2 tablespoons marsala wine
1 egg yolk
1/4 cup Parmesan cheese, grated
Salt and pepper


Sauté celery, carrot, and onion in butter about 3 minutes.
Add chicken and sauté 3-4 minutes, until chicken starts to brown.
Add Marsala wine and cook additional 2 minutes.  Remove from heat.
Put chicken mixture in a food processor and pulse to chop.
Add egg yolk, cheese, salt and pepper.  Fill ravioli.

Mushroom Ravioli Filling

3 tablespoons butter
1/2 cup onion, chopped
1 garlic clove, minced
2 cups mushrooms, chopped
1/4 cup prosciutto, chopped
4 tablespoons Parmesan cheese, grated
2 ounces mozzarella cheese, shredded
1 egg
Salt and pepper


Saute onion and garlic in butter 2-3 minutes.
Add mushrooms and sauté until brown and most of the liquid has evaporated.
Add prosciutto and cook 1 more minute just to heat through.
Remove from heat and add remaining ingredients.  Fill ravioli.  

Potato, Leek, and Bacon Ravioli

12 ounces Yukon Gold potatoes (about 3 small potatoes)
2 tablespoons olive oil
5 ounces bacon, coarsely chopped
2 medium leeks, finely chopped (about 1-1/2 cups)
Salt and pepper
1/2 cup grated Parmesan cheese
Peel and cube the potatoes.
Cook in boiling water until cooked through.
Drain and mash the potatoes with a fork.
Set aside.

Heat the oil and bacon in a skillet over medium heat.
Cook for 3 to 4 minutes until the bacon has rendered its fat but is not crisp.
Add the leeks and cook another 3 minutes until the leeks are wilted.
Add the bacon and leek mixture to the potatoes.
Season with salt and pepper
Add the grated Parmesan cheese and stir to combine all the ingredients.

PHOTO:cookingweekends.blogspot.com

Homemade Pasta Dough

3 1/2 cups all purpose flour

1 tablespoon salt
4 eggs
1 tablespoon good olive oil
About 4 to 5 tablespoons of water (give or take)

1. Blend the flour and salt together.
2. Add the eggs, oil and half of the water.
3. Mix slowly, adding more water as needed until the dough can be formed into a ball that holds together. don't let it get too wet or it will be hard to work with.
4. Knead for about three minutes, or until the dough is smooth and elastic.
5. Wrap with plastic and little bit of oil so the dough doesn’t stick to the plastic wrap and refrigerate for 2 hours.
6. Divide the dough into 4 parts. Extra dough can be frozen for later use
7. Roll each part out on a lightly floured board so that it will fit through the #1 setting on your pasta maker.
8. If you are rolling by hand just roll each piece of dough out until it is as thin as you can get it and cut into the desired sizes.
9. Rub a light coating of flour on the dough.
10. Put the dough through the #1 setting about 5 times or more.
11. Change to a #2 setting and put the dough through that setting two or three times.
12. Change to a #3 setting and put the dough through that setting.
13. Continue to make the dough thinner until it is as thin as you want it.
14. Cut into desired shapes and allow to rest for a few minutes more.
15. Place in salted, rapidly boiling water and cook until done - 2 or 3 minutes.
    

Photo:pastadoughrecipes.com

Yogurt Face Mask

Yogurt is a natural source of lactic acid, which organically dissolves dead skin and leaves your face feeling smoother.

1 cup plain Yogurt

1 tbsp. Turmeric powder

Clean face and remove all makeup. Combine Yogurt and turmeric and brush evenly on face, neck and chest using a clean makeup brush or a small paintbrush. Leave on for 5 to 10 minutes and rinse. Follow up with moisturizer.

Photo: girlishh.com

Fruity Delight

1 c. drained fruit cocktail bits

1 c. chopped pineapple bits

1 c. marshmallows

½ c. drained maraschino cherries

1 ½ c. sour cream

Combine everything and mix together lightly. Chill for at least 1 hour and serve

Photo: insanemamacita.com

Red Skinned Potato Sala

 

2 lbs new red potatoes

6 eggs

1 lb of bacon

1 small sweet onion

1 stalk of celery, finely chopped

2 cups of mayo or salad dressing (miracle whip)

Salt and pepper to taste

Steam potatoes with skins until tender but still firm, roughly 15- 20 minutes. Put in the fridge until completely cooled in the center. (Steam the potatoes instead of boiling otherwise potatoes get water logged and all the yummy flavors are comprised.

Place eggs in a saucepan and cover with COLD water. Bring the water to a boil and immediately remove from heat. Cover and let eggs stand in the hot water for 10-13 minutes. ( this procedure makes it easier to peel the eggs). Remove from hot water and run under cold water for 2-3 mintues and place in fridge for 1 hour. Once cooled, peel and chop into desired chucks.

Preheat oven to 375 degrees and place bacon on a boiler pan and bake bacon for 30-40 minutes for desired crispyness. (baking it makes it less messy on the stovetop and the grease gets drained off the bacon.) Let cool, crumble, and set aside.

Chop the potatoes, leaving the skin on. Add to a large bowl, potatoes,eggs,bacon and celery, mix slightly, then add mayo,salt, and pepper. DO NOT over mix or the salad will becomes pastey.

Chill for an hour then enjoy!  

Cedar Plank Pork Loin

1-2 1/2 lb Pork Loin

1/2 cup Teriyaki Sauce

1 untreated cedar plank

olive oil

Start by soaking the cedar plank overnight.  Completely submerge the cedar plank in water, place a weight (heavy can) on top to keep it submerged.   Place the pork loin in a gallon size plastic bag and pour in the teriyaki sauce.  Place in fridge to marinade at least 4 hours.

 Heat outside grill to med heat.  Remove plank from water and brush  a small amount of olive oil on one side of the plank.  Place meat on oiled side of the plank and carefully place both on grill and close the lid.  I kept a close watch on the pork using a spray bottle of water to spray down any flare ups which did indeed happen several times.  Close lid and cook for about 1 hour until internal temperature reaches 150 degrees F.   Remove from grill, cover and let rest for 10-15 minutes. Throw away the cedar plank.

^{photo: Martha Stewart.com}

Roasted Garlic

Preheat the oven to 400°F.

Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. 
 
Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Other ideas: Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

Photo: noshtopia.com

Denver Omelet

2 tablespoons butter
1 medium onion, chopped
1 cup chopped cooked ham 1 medium green pepper
8 eggs
1/4 cup milk
1 cup shredded cheddar cheese
salt & freshly ground black pepper
Heat oven to 400 degrees.
Grease round baking dish.
Melt butter in skillet over med-lo heat. Add onion and cook until soft, add ham, cook 2 minutes more.
Beat eggs and milk in bowl. Stir in cheese and add veggies and ham. Season with salt and pepper.
Transfer to prepared dish.
Bake 20 minutes or until top is puffy and brown. Cut into wedges and serve warm.

Photo:spiritmountain.com

Egg & Cheese Breakfast Burrito

1 flour tortilla (6-in.)
1 egg

1 Tbsp. shredded Mexican cheese blend
1 Tbsp. salsa

Line 2-cup microwave-safe cereal bowl with microwave-safe paper towel. Press tortilla into bowl. Break egg into center of tortilla. Beat egg gently with a fork until blended, being careful not to tear tortilla.
Microwave on HIGH 30 sec.; stir. Microwave until egg is almost set, 15 to 30 sec. longer.
Remove tortilla with paper towel liner from bowl to flat surface. Top egg with cheese and salsa. Fold bottom of tortilla over egg, then fold in sides.

Courtesy of The incredible edible egg™

Bacon-Cheddar Breakfast Muffins

1 c. all-purpose flour
1/3 c. quick cooking oats
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. pepper
6 eggs
1/4 c. applesauce
1/2 c. shredded cheddar cheese (2 oz.)

1/4 c. finely-chopped crisp-bacon

1/4 c. chopped fresh parsley

Heat oven to 375°F. Mix flour, oats, baking powder, salt, cinnamon and pepper in large bowl.

Beat eggs and applesauce in medium bowl until blended. Add to flour mixture; stir just until moistened. Stir in cheese, bacon and parsley. Spoon evenly into 12 greased 3-in. muffin cups.

Bake in 375°F oven until tops are lightly browned and spring back when tapped with finger, 15 to 20 min. Cool in pan on wire rack 5 min.; remove from pan. Serve warm or cool completely

Courtesy of The incredible edible egg™

Boston Market Rotisserie Whole Chicken

1 (3 1/2 pound) whole chicken
Onion chunks
Unpeeled apple wedges
10 chunks celery

Fill the cavity with apple, onions and celery. Place it in a Pam-sprayed Dutch oven or a roasting pan deep enough that it can later be sealed in foil without the foil touching the skin of the chicken.

¼ cup vegetable oil
1 tablespoon honey
1 tablespoon lime juice
1/4 teaspoon paprika
Seasoned salt

Mix all ingredients well in saucepan and warm just to melt honey. Put on skin of chicken. Bake at 350 degrees F for an hour plus 15 to 30 minutes depending on the size of the chicken, basting chicken without turning, 3 or 4 times during baking or until nicely browned. Immediately upon removing from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before serving.

Source:recipegoldmine.com Photo Courtesy: www.healthyplates.ca

Bennigan's Ultimate Baked Potato Soup

Yields 8 (1 cup) servings or 4 main dish servings

3 pounds all-purpose potatoes, scrubbed
and pierced in several places
1 tablespoon stick butter or margarine
1 1/2 cups finely chopped onions
2 tablespoons minced garlic
1 (14 1/2 ounce) can chicken broth
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper

Toppings
Shredded Cheddar cheese
Crumbled bacon
Chopped scallions

Preheat oven to 400 degrees F.

Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.

Melt Butter in a 4- to 6-quart pot over medium low heat. Stir in onions and garlic; cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.

Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.

Photo: copykat.com Source: Woman's Day magazine

Hidden Valley's Ranch-Style Dressing Mix

DRESSING MIX:

15 saltines
2 cups dried minced parsley flakes
1/2 cup dried minced onion
2 tablespoons dried dill weed
1/4 cup onion salt
1/4 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder

SALAD DRESSING:

1 tablespoon Dressing Mix
1 cup mayonnaise
1 cup buttermilk

Put crackers through blender on high speed until powdered. Add parsley, minced onions, and dill weed. Blend again until powdered. Dump into bowl. Stir in onion salt, garlic salt, onion powder, and garlic powder.
Put into container with tight-fitting lid.

Store dry mix at room temperature for 1 year. Makes 42 one-tablespoon servings.

To use mix Combine mix, mayonnaise, and buttermilk. Yields 1 pint of dressing

Photo: fooducate.com

Chinese Imperial Palace's Egg Drop Soup

6 cups chicken broth
1 large egg lightly beaten with
1 teaspoon sesame oil
1/4 teaspoons freshly-ground white pepper
4 sliced green onion tops for garnish
Salt to taste

Bring the broth to a simmer over medium-low heat. Very slowly stream in
the egg, use a fork to pull strands of the egg gently. Do not stir
vigorously, you will have a mess if you do. Add white pepper and salt.
Continue to cook until egg is done. Serve promptly.

Photo: squidoo.com

Valentine Pizza

I love heart shaped pizzas, aren't they cute? Valentines Day is the only time of the year where you can make such a cute and girly dinner without wondering, is this weird? a full-bodied Chardonnay will pair well with the bread, cheese and tomato sauce.

This is my version of Papa John's heart shaped pizza. Enjoy!!!

For pizza dough:

1 1/3 cups warm water (105 degrees F)

1/4 cup nonfat dry milk

1/2 teaspoon salt

4 cups flour

1 tablespoon granulated sugar

1 package dry yeast

2 tablespoons vegetable oil (for dough)

9 ounces vegetable oil (3 ounces per pan)

Butter flavored Pam

Put yeast, sugar, salt, and dry milk in a large (2 quart.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes.

Divide dough into three balls. In three 9-inch cake pans, put 3 ounces of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9-inch circle. Place in cake pans.

Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

For pizza sauce:

1 (8 Ounce) Can Tomato Sauce
1 teaspoon Dry Oregano
1/2 teaspoon Marjoram
1/2 teaspoon Dry Basil
1/2 teaspoon Garlic salt

Combine ingredients and let sit for 1 hour.

For Toppings:

3 cups shredded mozzarella cheese

green pepper

button mushrooms

pepperoni

sliced black olives

I didn't give specific measurements on the toppings because well, everyone likes theirs a little different. Just remember the more toppings, longer cook times.

Divide the dough into three portions. Shape each piece into a heart shape about 1/2 inch thick. Brush with olive oil, and spread a thin layer of pizza sauce on each pizza. Sprinkle cheese over pizza sauce, and arrange the toppings on top.

Bake for about 15 to 20 minutes, or until cheese has melted and crust is browned.

Picture: sweetcharity.dmagazine.com

Caribbean Flank Steak

1 (1 1/2-pound) beef flank steak

Marinade:

1/4 cup fresh lime juice

¼ cup Pineapple juice
¼ cup Orange juice

1 tablespoon Caribbean jerk seasoning

Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Remove steak from marinade; discard marinade. Place steak on preheat and oiled grilled on medium heat. Grill for medium rare (145 degrees F) to medium (160 degrees F) wellness, turning occasionally. Season with salt, as desired. Carve steak across the grain into thin slices. Serve with rice.

photo: txbeef.org

Mango-Spiced Steak Skewers

          Dijon dipping sauce:
         1/4 cup Dijon mustard

         1/4 cup honey

     1/4 cup mango preserves or freshly mashed 

Marinade:
¼ cup apple juice
¼ cup teriyaki sauce
2 tablespoon honey
¼ cup mango preserves/ freshly mashed
1 clove garlic, minced
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1 teaspoon ground white pepper
2 tablespoons olive oil
1 pound flank steak, sliced across the grain 3/8-inch thick
10 bamboo skewers, soaked in water for 20 minutes

Stir together Dijon mustard, 1/4 cup honey, and 1/4 cup mango preserves in a small bowl to make a dipping sauce; set aside.

Whisk together the apple juice, teriyaki sauce, 1 tablespoon honey, 1/2 cup mango preserves, garlic, cayenne pepper, salt, and white pepper in a bowl until blended. Add sliced flank steak and toss to coat. Set aside to marinate 30 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil grate.

Remove the steak from the marinade, and discard the remaining marinade. Thread the steak strips onto the soaked skewers. Cook on the preheated grill to desired degree of wellness, about 1 minute on each side for medium. Serve accompanied by the Dijon dipping sauce

Originally created by Bethany Joyful 

photo: delish.com