Chicken Divinity (aka Chicken Divan)

So I didn't share this at recipe club but I just HAD to post it in case anyone found it appealing....i'm addicted to it right now and I make it almost every week! I couldn't find my family's recipe so I used / altered this recipe from Jenny Stice and it is so yummy....we call it Chicken Divinity :)  and I'm so thrilled I can sneak cream of chicken soup into a recipe that my husband actually likes! (he doesn't care for cream of chicken but the curry powder adds enough flavor that he really likes it too!)




Chicken Divinity

2-3 thawed chicken tenderloin strips
1 clove garlic minced, lemon pepper, salt (optional for cooking chicken)
1 lb brocolli (or 1/2 package frozen)
1/2 cup mayo
1 can cream of chicken
1 T lemon juice
1/4 tsp curry powder
1/4 cup bread crumbs
1 T butter melted
1 cup shredded cheddar cheese
4-6 cups cooked rice (have it on the side or bake it with the casserole)

Preheat the oven for 350 degrees.  Cook the broccolli and rice (esp. convenient if you have a rice cooker with steamer). Cook the chicken in minced garlic, lemon pepper and salt then cut up in small pieces.  Grease 11x14 baking dish.  Mix the mayo, cr. chicken, lemon juice, and curry powder together to make the sauce.  Layer the chicken and broccoli in the bottom of the pan and then pour the sauce evenly over the top.  Mix the melted butter and bread crumbs together and sprinkle on top.  Bake at 350 for 30 min. then add the cheese and bake until melted.  Serve over rice.

If you like the rice in the casserole like I do, just put a very thin layer of the sauce on the greased pan followed by the cooked rice (so the rice doesn't dry out) and then layer everything else on top as normal)......so good!

Enjoy!
~DeAnna Thomas

"Corn Salsa"

Hey I wanted to apologize for taking so long to get my recipes up....I finally found the newsletter that had the blog information on it and so here is my recipe for last time...it's super easy corn salsa that is really yummy as a chip dip or even tastes great in a taco/wrap ....get creative!  It's the italian dressing that really makes the dip so experiment with other ingredients you like too (like I did with onion and jalapeno....or pinto beans instead of black-eyed peas).....ENJOY!


Corn Salsa



1 can diced tomatoes drained or 1-2 tomatoes diced
1 can white corn drained (yellow corn works fine)
1 can black-eyed peas (drained and rinsed)
1 can black beans (drained and rinsed)
1/2 bushel of cilantro (leaves minced)
2 avocados
Good Seasons Italian All Natural Mix (follow the instructions to make the dressing)

(optional: 1/2 small yellow or white onion diced
  2 jalapenos seeded and diced for that extra punch of flavor)


Stir all ingredients together and then mix in the italian dressing.  (Tastes better if you let it sit in the fridge for 30 min. to 1 hour to soak up the dressing flavor.)

~DeAnna Thomas

Baked Jalapeno Poppers

This is a perfect recipe to keep on hand for when jalapenos go on sale or if you or someone you know is harvesting jalapenos and has lots extra.  It's much healthier and easier than the deep-fried ones but still SO delicious.....

Baked Jalapeno Poppers

 30-45 min prep, 30 min. baking

INGREDIENTS:

12 jalapeno peppers, about 2 1/2-inches long
1 cup grated sharp Cheddar cheese (we've also used pepperjack)
3 ounces cream cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground cayenne or regular pepper (or mix of both)

2 large eggs
2/3 cup breadcrumbs (italian or original)
1/2 teaspoon salt 

PREPARATION:

        Preheat oven to 325 degrees F. Lightly oil bak­ing sheet and set aside. Cut peppers in half lengthwise; scrape out and discard seeds. 

        In a small bowl, mix together the Cheddar, cream cheese, garlic powder and pepper; fill each pepper half with some of mixture. (TIP**This is easiest if you put the filling in a bag and snip the corner so you can squeeze filling in to the peppers like frosting...then lightly press it into the pepper).
        In one bowl, lightly beat eggs until combined and frothy. In another bowl, stir together breadcrumbs and salt (or just salt each pepper before putting in the oven). Roll each filled pepper in egg, then breadcrumbs (I've found it works better if you use tongs to dip popper in egg then use a spoon to sprinkle breadcrumbs on both sides of the popper over a plate...then you don't get chunky breadcrumb egg mess). 
        Place on a baking sheet. Bake until tender and browned, for about 30 minutes. Serve warm, with sour cream for dipping.

The only thing that is time consuming is the deseeding of the jalapenos so if you just do that the night before it really makes the whole process much faster and easier!

Hope you enjoy them!  We have shared them with a few couples in the ward and they have all loved them ....and don't forget to dip them in sour cream because that really just tops it off!

~DeAnna Thomas

Red Velvet Cupcakes

Red Velvet Cupcakes

I got this recipe from a website called Annie's Eats. I've found some recipes I've loved and ones that I havent as much, but this one was delicious AND pretty, which makes you look like your way more legit then you probably are [or maybe thats just me haha..] Enjoy!

For the cake: 2½ cups cake flour 1½ cups sugar 1 tsp. baking soda 1 tbsp. cocoa powder 1 tsp. salt 2 large eggs 1½ cups vegetable oil 1 cup buttermilk 2 tbsp. (1 oz.) liquid red food coloring 1 tsp. vanilla extract 1 tsp. distilled white vinegar For the frosting: 8 oz. cream cheese 5 tbsp. unsalted butter, at room temperature 2 tsp. vanilla extract 2½ cups confectioners’ sugar, sifted Directions: Preheat the oven to 350° F.  Line cupcake pans with paper liners.  Combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend.  Combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar.  Beat on medium speed until well blended.  Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes. Divide the batter evenly between the prepared liners.  Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes.  Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.   Then you just frost those suckers, and I like to drizzle them with chocolate sauce as well. DIVINE ladies. Enjoy! -Julia

French Bread

French Bread

1 Tbs. yeast
1 tsp. sugar
1/2 cup warm water
6 cups flour
1/4 cup sugar
2 tsp. salt
1/8 cup oil
2 cups hot water

1. In a bowl, add 1/2 cup warm water, sprinkle the yeast and 1 tsp. of sugar over the water. Let sit until the yeast is dissolved. Stir together.
2. Mix in 1/4 cup sugar, salt, oil, and 2 cups hot water. Add the flour in, 1 cup at a time. Knead the dough for 3 minutes.*
3. Cover with a cloth and let rise until doubles.
4. Divide into two pieces. Roll like a jelly roll.
5. Sprinkle corn meal on bottom of a baking sheet. Put bread on sheet, and let rise for another 30 minutes.
6. Bake at 350 degrees for 30 minutes.

*Sometimes I need to add a little more flour, or a little less. I add more flour as I knead the dough and it gets sticky.

-Mackenzie

Caribbean Chicken Salad

 This is a pretty healthy dinner meal.

 Makes 4 servings. 45 minute prep time, but ready in 2 hours 45 minutes.

Ingredients

• 2 skinless, boneless chicken breast halves
• 1/2 cup teriyaki marinade sauce
• 2 tomatoes, seeded and chopped
• 1/2 cup chopped onion
• 2 teaspoons minced jalapeno pepper
• 2 teaspoons chopped fresh cilantro
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 1 1/2 tablespoons white sugar
• 1 tablespoon vegetable oil
• 1 1/2 tablespoons apple cider vinegar
• 1 1/2 teaspoons lime juice
• 3/4 pound mixed salad greens
• 1 (8 ounce) can pineapple chunks, drained
• 4 cups corn tortilla chips

Directions

1. Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
2. In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate.
3. In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate.
4. Preheat the grill for high heat.
5. Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
6. Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.

 -ENJOY! Renee Kennedy

Orange Chicken

( I like this recipe better than crock pot orange chicken because the chicken doesn't turn out mushy like it does in the crock pot)

1 to 1 1/2 lbs. chicken breast, cut into bite-size pieces (I normally use only a pound because we like a little extra glaze since the rice absorbs a little)
1 large egg
1 Tbsp. canola oil
1/2 cup flour
1 Tbsp. cornstarch
2 Tbsp. gingerroot, peeled and minced (or 2-3 tsp. ground ginger)
2 tsp. garlic, minced
1/2 cup green onion, chopped
3 Tbsp. soy sauce
1/2 to 2/3 cup sugar
1/2 cup plus 2 Tbsp. white vinegar
2/3 cup orange juice (or juice from 2 medium oranges)
2 T. orange zest
1/2 tsp. crushed red pepper (optional)

Beat egg in a bowl. Mix cornstarch and flour on a plate. Dip chicken into egg and then roll to coat in flour mixture.

Heat oil in a large skillet on medium heat.  Shake off excess flour from chicken and add to skillet.  Saute lightly until chicken is golden brown.  Remove and set aside.

Using the same skillet, saute garlic, ginger, green onion and red pepper.  Add soy sauce, vinegar, sugar, orange juice, and orange zest.  Cook sauce 5 minutes, at most, until sugar dissolves and sauce thickens slightly (sauce will thicken more once the chicken is added with the cornstarch).

Add chicken and heat through.  Serve over rice.

It says it serves 6, but if you're planning on making this for company, plan on it only serving 4 people.  It's always so good that people eat more than they normally would!!!

-Michelle Campbell

Hot Artichoke Dip

This delicious hot artichoke dip is perfect for Game Day, Thanksgiving Day or really any day that ends in "y". Great for dipping tortilla chips or baguette bread. 

1 can Artichoke Hearts (any brand, normal sized can)

1/2 cup Mayo (not miracle whip)

1 package Neufchatel or Cream Cheese (it looks like cream cheese, same price just 1/3 the fat)

1/2 cup Parmesan Cheese

2 tsp. minced garlic

1 tsp. dried basil

1-2 chopped roma tomatoes

Beat artichoke hearts until they are broken apart. Add cream cheese and beat with blender well. Add rest of the ingredients (Except the tomatoes.) After blended, put into a glass pie pan or square glass pan. Bake at 350 F until sides are lightly golden (about 25-30 minutes) and mixture is warmed throughout. Add tomatoes on top and bake an additional 5 minutes. Served with toasted baguette slices.

-Stephanie

Thai Peanut Chicken

I found this recipe a while back and have modified it a bit. But it is one of Joe's absolute favorite meals that I make.

-Renee Kennedy


What You Need

1/4 cup Catalina Dressing, divided

1 lb.  boneless skinless chicken breasts, cut into strips

1-1/2 cups water

1 can  (14-1/2 oz.) chicken broth

2 Tbsp. soy sauce

4 Tbsp. Creamy Peanut Butter

1/2 lb. thin spaghetti, broken in half, uncooked (We like Fettucini or Bow Tie noodles, basically whatever we have in the cupboard).

2 cups  broccoli florets

2 carrots, thinly sliced

*Also, for the vegetables sometimes we will just add peas or use the pre-mixed frozen stir-fry veggies.

Directions: HEAT 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cook and stir 5 min. or until done.  STIR in remaining dressing, water, broth, soy sauce and peanut butter. Bring to boil. Add spaghetti. Cover; simmer 5 min.  ADD vegetables; mix lightly. Simmer, covered, 4 to 6 min. or until spaghetti is tender.      

Hanaike Family Lumpia

For those of you who haven't heard of lumpia, it is a Filipino food very similar to an egg roll, but with a sausage filling and a thinner, crispier shell. I haven't been able to find the exact wrappers for them here in Rexburg, but if you can find ones labeled spring roll wrappers those are the best ones. If not, egg roll wrappers will work, they will just be a bit thicker and bumpier [for lack of a better term haha.] Feel free to call me if you have any questions! 

Happy cooking ladies!-Julia Hanaike Pineda

Uncle Gil’s Lumpia Recipe

1.5 lb ground pork

1/2 lb mini shrimp [optional]

 1/3 cup chopped green onions 

3 or 4 cloves chopped garlic 

1/2 tsp. pepper and salt

2 Tbs soy sauce 

Water Chesnuts [canned and then minced]

1 tsp cornstarch mixed with water OR whisked egg [for sealing]

1. Put all ingredients in the food processor or blender and mix it all together really well. 

2. Place wrapper sheets down in diamond form. Put the filling in one straight line in the center, leaving a quarter inch at both ends. Fold side ends in, and roll up evenly, then brush ends with either egg or cornstarch and water to seal. [For better examples or explanation on how to roll, youtube it. They can show you better how to do it haha!]

3. When done rolling, put them in like an aluminum tray, w/ saran wrap between each layer, and freeze them for a few hours. When you are ready to cook them, let them defrost for a bit, then deep fry for 4-5 minutes, or until golden brown [as seen in below picture]. 

4. Wait for the oil to drain and them to cool, then stuff your face with the delicious deep fried goodness. No need to pace yourself-there should be plenty ;)

*Another thing you can do if you like this or get good at it, is make dessert lumpia. For example, a banana chocolate one would be easy and delicious. 

Cafe Rio Pulled Pork, Lime Rice, Creamy Tomatillo Ranch Dressing

Cafe Rio Pulled Pork

up to 6 lbs of pork
16 oz bottle of salsa
1 can of coke
2 cups brown sugar

Place pork in crock-pot and fill it half way up the pork with water. cook on high 5 hours,
drain off water and cut fat off. put back in crok pot wiht salsa, coke, and brown sugar and cook for another 3-4 hours. shred prk with a fork before serving.

creamy tomatilla salad dressing

1 package hidden valley ranch buttermilk dressing
1 cup buttermilk
1 cup mayo
3 tomatillos
2 cloves garlic (or dried garlic)
1 cup fresh cilantro
1 tsp. cayenne pepper

put all ingredients into the blender and blend on high.

Lime-cilantro rice

2 1/2 cups uncooked rice (not minute rice)
1/2 cup chopped cilantro
juice from 2-3 limes
1-2 cloves garlic (or dried garlic)

Put all in rice cooker with water for the rice to cook

eat pork and tomatilla dressing over rice.
For variation you can add salad, tomatos, pinto or black beans, eat with tortilla chips or in a tortilla.
-Kelia Dean

Pico de Gallo/Salsa

6 oz of cherry tomatoes (it's about 3/4 c)
one serrano chili
1/3 c of onion
a handful of cilantro
a clove of garlic
1/2 lime
1/4 teaspoon of salt

Chop tomatoes, onion, garlic, cilantro and put in a bowl. Slice the chili in half and de-seed it. Chop and add to the bowl. Add salt and juice from the lime half. You can let it sit for an hour in the fridge for the flavors to combine.
Here is the video I got this off of
http://www.stumbleupon.com/su/30rktW/vimeo.com/26847728.
They also do tortilla chips. They also make mojitos but you can disregard that recipe. :) Enjoy

-Amanda Fry

QUICK Creamy Chicken Enchilada Casserole!

1 can cream of chicken & 1 can cream of mushroom
1 small can of green chili's (I never use these - I use red and green pepper instead)
2 cooked chicken breasts (season chicken, add onions if you want or use cooked beef)
4 oz sour cream
1/2 lb. Monterey jack cheese, grated (but I would recommend monterey and cheddar)
8 flour tortillas, torn
1 tsp chilli powder (I use more. I also use a lot of black pepper and crushed red pepper flakes).
**add tomatoes, olives, whatever you want!

Preheat oven to 350 degrees. Combine all ingredients in a bowl and mix then pour into casserole dish. Bake 30 minutes.

Game Day Spinach and Artichoke Dip

This stuff is comparable to Applees Spinach and Artichoke Dip. Perfect for any game day.

1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and roughly chopped
1 cup shredded parmesan-romano cheese mix
1/2 cup shredded mozzarella cheese
10 ounces prepared alfredo sauce
1 teaspoon minced garlic
4 ounces softened cream cheese
pepper (optional)

Preheat oven to 350 degrees.
Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish (8" X 8" dish). Bake for 25-30 minutes or until cheeses are bubbling and melted.

-Kami Egbert

Chicken & Noodle Stir-Fry

I'm all about homemade so I'm ALWAYS looking up and trying new recipes I find online.  This one I discovered last week from Pampered Chef.  It's now on the top of the list of mine and Brett's favorites.  It makes 6 really large servings.  Enjoy!

-Michelle Campbell

Stir-Fry Ingredients:

1 package linguine

1 medium red bell pepper

1 small red onion
1 Tbsp. vegetable oil
1 1/2 lbs. chicken tenders
1 Tbsp. Asian Seasoning Mix*
1 bag fresh stir-fry vegetable mix**
1/3 C. chopped cashews (optional)


*I used my own homemade Asian Seasoning blend:
3/4 tsp. onion powder
3/4 tsp. garlic powder
1/4 tsp. ground black pepper
1/4 tsp. plus 1/8 tsp. ground ginger
1/4 tsp. crushed red pepper flakes


**I didn't have a bad of frozen stir-fry veggies so I just used what I had on hand.  The amount and type of veggies you use is very forgiving in this recipe. So, instead of the bag I sliced up:
2 whole carrots
1 green bell pepper
1 C. broccoli


Really, the only difference between our mix and the bag is that ours didn't have snow peas.  It still turned out delicious.


Glaze ingredients:


1 C. chicken broth
1/3 C. orange marmalade
1/4 C. reduced-sodium soy sauce
2 Tbsp. cornstarch
3 garlic cloves, pressed
2 tsp. fresh grated gingerroot (I used 1 tsp. ground ginger instead)


Directions:


1.  Cook linguine pasta according to package.  While pasta is cooking, slice bell pepper into strips and onion into thin wedges. Heat oil in large skillet or wok over medium-high heat 1-3 minutes or until shimmering. Slice chicken on a bias into 1/2-in. (1-cm) pieces. Combine chicken and seasoning mix in medium mixing bowl. Add chicken to skillet; cook and stir 4-6 minutes or until centers of chicken are no longer pink. Add bell pepper, onion and stir-fry mix to skillet; cook and stir 2-3 minutes or until vegetables are crisp-tender.


2.  Whisk together glaze ingredients in small bowl. Move chicken and vegetables up sides of the skillet, making a well in center; add glaze and bring to a boil. Add pasta to skillet; toss with chicken, vegetables and glaze. Garnish with cashews, if desired.

Pudding Chocolate Chip Cookies!

I am on the journey to find the BEST chocolate chip cookie recipe! (Matt's favorite treat is chocolate chip cookies) These are the cookies I brought to the Ward BBQ this past Satuday. A lot of people really liked them and so I thought I should share the yummy recipe. Enjoy! <3 Lynnae Wood<3

Pudding Cookies

4-1/2 cups all purpose flour

2 t. baking soda

1-1/2 cups butter (3 sticks) softened

1-1/2 cups brown sugar, packed

1/2 cup white sugar

2 (3.4 oz) pkgs, instant vanilla pudding

4 eggs

2 t. vanilla extract

4 cups of add-in

(like chocolate/butterscotch/peanut butter/white chocolate chips, candy bars, m&m's, etc)

Preheat oven to 350 degrees. Stir together flour and baking soda in seperate bowl and set aside; in a large bowl, cream butter, brown and white sugar. Beat in pudding mix until well blended. Stir in the eggs and vanilla. When smooth, slowly add in the flour mixture. This can take a little while, but make sure it's well incorporated into the mix. Finally, add the "fillers." Cook 8 minutes

Pizza Crust or Rolls

Ingredients:
1 cup milk
1/2 cup water
1/4 cup butter or margarine
4-5 cups flour
3 Tbs. sugar
1 tsp. salt
4 tsp. yeast (2 packages)

Combine milk, water, and butter in a small saucepan. Heat over low heat until liquids are very warm (put your finger in it- if it is warm it is done) butter does not need to melt.

Place 3 1/2 cups flour, sugar, salt, and yeast in bowl. Mix- gradually add warm liquids to flour mixture. Add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. You don't necessarily need to use all of the rest of the remaining flour.

It makes two pizzas so only use half of the dough and place on greased pizza pan, and poke holes with fork and bake at 400 for about 8 min. ( I really like using a pizza stone, it turns out better )

For rolls: place dough in greased bowl and let rise ( about 15 min). Shape into rolls and place on greased cookie sheet- let rise. Bake at 400 for about 7-10 min or until slightly brown. ( I like to tie the dough in little knots instead of just rolling into balls. I usually don't let them rise when I put them on the cookie sheet)

Enjoy! Tara Tracy

heavenly-zest-flavorbomb-creamy-tomatillo-sauce :)

HEY SOUL SISTAS :)
here's that recipe for the creamy tomatillo sauce AS WELL AS the recipe for lime rice and sweet pulled pork/chicken/whatever-meat-you-want! I didn't bring the rice or meat but i brought the sauce so if you were diggin' it, here ya go! PEACE AND LOVE- Jane Kennedy Winspear :)

Creamy Tomatillo Dressing

3 fresh tomatillos

½ cup mayonnaise

½ cup sour cream

1 cup fresh cilantro

¼ tsp. cayenne pepper

1 pkg. ranch dressing mix

2 cloves minced garlic

1/3-1/2 cup buttermilk

1.     Combine all ingredients in blender. Chill for at least one hour. 

Shredded Pork (Café Rio Style)

5-6 lb. pork butt (bone in)

16 oz. jar salsa

½ can coke

3 tbsp. molasses

2 cups brown sugar

1 tbsp. cumin

1 tsp. salt

1. Place pork in crock pot. Cover with brown sugar, salsa, molasses, cumin, salt and coke. Cover and cook until tender and pulls away with fork.

            2. About 6-8 hours on high or 8-10 hours on low. 

Lime Rice

2 tbsp. butter

1 ¼ cups long grain rice

2 ¼ cups chicken broth

Juice and zest of 2 limes

2 tbsp. chopped cilantro

¼ tsp. cumin

Salt and pepper to taste

1.     In heavy pan, melt butter with rice. Add broth and other ingredients. Bring to a boil, reduce heat to low, cover and simmer for about 20 minutes.

2.      Add a little more fresh chopped cilantro to taste.

Stromboli

Bread/ crust:

2 cups of flour, plus a few more cups

3 tablespoons of sugar

2 tablespoons of yeast

2 teaspoons of salt

2 cups of warm water

¼ cup of oil

Filling:

Mustard

Cheese

Pepperoni

Italian seasonings

Combined all the ingredients for the bread/crust above (I combined the yeast and the water first to activate the yeast). The dough will be very doughy and this is where you add a little more flour. Add about 2 to 3 additional cups of flour, ½ cup of flour at a time, to the dough until it doesn’t stick to the sides. Note: Adding about 2 to 3 cups usually does it. You do not want to add more than 3 cups to the already mixed dough. The dough does not need to rise.

Grease 2 cookie sheets (I use a large and a medium one). Split the dough into 2 halves and spread out on the greased cookie sheets.

Add a thin layer of mustard to the dough (about 2 tablespoons for the large pan and a tablespoon for the medium pan) but only on ½ of the dough. Then layer with pepperoni and cheese on the ½ with the mustard. Now take the side with nothing on it and fold it over the side with the filling to make a calzone like dish. Fold the edges over to keep it closed. Wet your hands to put a little moisture on the dough. Now add Italian seasonings to the top (you can also use garlic salt or parmesan cheese). Bake in the oven for about 10-12 minutes at 375 degrees until the crust is golden brown.

**I’ve also made it with a barbecue chicken filling (no mustard) and it’s delicious. 
Amanda Fry