Pumpkin Cinnamon Rolls

     Fall is officially here as far as I’m concerned. The Steelers are on the TV, the nights are in the 40’s, the days are in the high 60’s, the leaves are beginning to change colors, and all I can think about is baking with pumpkin and apples. I have a few standard pumpkin and apple recipes that I enjoy making every fall, but this year I’ve been on the hunt for some new recipes.


     In the past two weeks I’ve printed over 20 new pumpkin recipes and over 10 new apple recipes. It looks like my blog is going to be filled with these fall treats from now until Thanksgiving  I went to the market this morning and bought the large can of Libby’s Canned Pumpkin which will allow me to make three of the pumpkin recipes.

     Since its Sunday I decided to start with the pumpkin cinnamon rolls because they require the most prep time. I kept the cinnamon roll part pretty true to the recipe I found here ,but I changed the filling to include more pumpkin flavor.

     The smell from the batter was a spicy pumpkin scent. I couldn’t wait for the dough to rise. The recipe stated that it would take an hour for the dough to rise. Because my husband frequently makes bread, I know that in our house it generally takes around two hours for the first rising, which it did.  I then rolled the dough ut, put in the filling, rolled up the cinnamon roll, sliced it into 12 pieces, and put 3 rolls out to do a second rising.

     The other 9 cinnamon rolls I placed into my new Glad Ovenware, which can go from the freezer to the oven. This recipe is great because I was able to bake the three that I wanted today and freeze the rest until we wanted more. I love that we’ll be able to have fresh pumpkin cinnamon rolls three more times before I have to make another batch.

     The smell from the rolls baking in the oven was heavenly. I almost took them out early because I could hardly wait to take a bite! After the longest 25 minutes ever, I was able to get my first look at the pumpkin cinnamon rolls. They were a golden brown and seemed to ooze the cinnamon sweet filling. I drizzled them with the glaze and took my first bite. They were amazing! They are sweet and spicy with a nice balance of the pumpkin. This is a fall recipe I’ll be keeping around for a long time. I can’t wait to have one on a chilly morning with a hot pumpkin spice latte.


Pumpkin Cinnamon Rolls

Dough:

1 package dry yeast
¼ c. warm water (100-110 degrees)
4 c. all purpose flour, divided
¾ c. pumpkin (I used Libby’s canned pumpkin)
½ c. low fat milk
3 T. butter, slightly melted
4 T. sugar
1 t. salt
½ t. pumpkin pie spice (or more cinnamon and nutmeg if you don’t have this spice)
1 t. cinnamon
½ t. nutmeg
Filling:

4 T. sugar
4 T. brown sugar
3 T. flour
1 heaping t. cinnamon
½ t. pumpkin pie spice
2 t. canned pumpkin
2 T. butter at room temperature
Glaze:

¾ c. powdered sugar
¼ c. milk
½ t. vanilla
Pinch of cinnamon
1. Dissolve yeast in warm water in a large mixing bowl. Let stand for 5 minutes. Add 3 cups flour, pumpkin, milk, butter, sugar, salt, and spices to the bowl.

2. Beat with a mixer at medium speed until smooth. Either use the dough hook on the mixer to knead for 10 minutes, or knead by hand for 10 minutes on a floured surface. While kneading, add ¾ cup to 1 cup of the remaining flour, a little bit at a time, to prevent the dough from sticking.

3. Place the dough in a large bowl coated with cooking spray. Flip to dough over to coat the top of the dough with cooking spray as well. Cover and let rise in a warm place, free from drafts, for about an hour (or two hours if you live where we do). The dough should double in size.

4. Check the dough. When it has doubled in size press two fingers into the dough. If an indentation remains, the dough has risen enough. (You can see how my finger indentation stayed in the dough in the picture on the left).If not, cover and let rise an additional 30 minutes. Otherwise punch the dough down; cover and let rest 10 minutes.

5. Meanwhile, in a small bowl combine all ingredients for the filling. Mix well. The filling should be a thick paste.

6. Roll the dough into a 12 x 10 inch rectangle on a floured surface. Spread the brown sugar mixture all over the dough rectangle (like picture to the right). Roll up the dough tightly, starting with the long edge, pressing firmly to release any air bubbles. Pinch the seam and ends to seal.

7. Cut the roll into 12 (1 inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. (I put 9 of mine in the Glad Ovenware to freeze for later consumption. If you are freezing them place them in a baking dish then cover with plastic wrap and then foil to make a tight seal. Freeze. When thawing, simply stick them in the refrigerator until thawed and continue to step 8).

8. Cover the cinnamon rolls in the baking dish and let rise for 30 minutes or until doubled in size. (Again, this took my rolls 1 hour).

9. Preheat the oven to 375 degrees. Bake the rolls for 22-25 minutes or until golden brown. Cool for 10 minutes in the pan on a wire rack.

10. To make the glaze mix the powdered sugar and the vanilla in a small mixing bowl. Add in the hot water 1 T. at a time using a whisk to mix the glaze. Sprinkle with cinnamon. Drizzle over the slightly cooled cinnamon rolls and serve warm.

**Tell me abot your favorite pumpkin or apple recipe!  Feel free to link a recipe that is in your blog.**

Same old side dish no more!

     I was tired of having the same side dishes all the time, so I went on a mission to find something different. I came across a recipe for polenta. It sounds like something we would eat so I went to the store to buy the stoneground yellow cornmeal. I’d like to say it was a piece of cake to find, but it took me 20 minutes in the local grocery store to find it. It was in the organic section.


     I’ve never made polenta before so I was a little hesitant. I’d seen a few recipes with cheese in them and decided that putting cheese in it the first time we tried it would be beneficial. I wasn’t really sure when the polenta was finished, but I took it off the heat when the directions told me to and it was surprisingly delicious! I think this is going to be a new addition to our weekly side dishes.
Gruyere Polenta

3 c. chicken broth
2 cloves of garlic, minced
1 t. dried thyme
¼ t. black pepper
¾ c. stoneground yellow cornmeal
¼ c. gruyere cheese
2 green onions, minced
1. In a large pot bring the chicken broth and garlic to a boil. Put in the thyme and black pepper.

2. Slowly whisk in the cornmeal. Whisk continuously during cooking (seriously, otherwise it bubbles and blows up all over the stovetop) for about 15 minutes or until the polenta is creamy, almost the consistency of mashed potatoes.

3. Remove the polenta from the heat and stir in the cheese.

4. Sprinkle green onions on top.

Cuban Pork Chops

     When I mentioned we were having pork chops for dinner my husband was not very happy. He was tired of having marinated grilled pork chops and pan fried pork chops. So, being the nice wife I am, I embarked on a journey for a new and yummy pork recipe.


     I searched the Internet but many of the recipes were just variations of what we always have. I asked for some suggestions on the What’s Cooking? board on The Nest. The ladies there had some good ideas, but most involved the oven. It’s been in the 90’s all week, so I knew I wasn’t about to use the oven this week.

     I finally decided to check out the Food Network site and see if good old Bobby Flay had any chop recipes. I was not disappointed. The first recipe that came up was for Cuban Style Pork Chops. My husband loves Cuban sandwiches and the best one he’s ever eaten was at Mesa Grill Bobby Flay’s restaurant in Las Vegas. In fact Mesa Grill was the best restaurant we ate at in Vegas. Bobby Flay knows what he’s doing in the kitchen-I’ll give him that. The food there was delicious. Anyhow, when I found this recipe I instantly knew that we had to try it.

     I made a few substitutions using what we had at the house and what I could find at the market. We ended up marinating the pork chops for around two hours which seemed to be the perfect time. The chops took about 15 minutes to prep before marinating and about 15 minutes to prep after I took them out.

    I sent my husband outside to do the grilling and when he brought the chops in I began drooling. They had a strong citrus and spice scent to them and were oozing the cheese and ham out of the sides of the pork chop. The juices were running on the plate and they tasted as good as they looked and smelled. I’d recommend pairing them with a slaw and baked beans.

Bobby Flay’s Cuban Style Pork Chops (adapted from Bobby Flay)

¾ c. fresh orange juice
½ c. lime juice
3 T. dried oregano
3 cloves of garlic, minced
1 T. ground cumin
2 T. canola oil
4 pork chops, butterflied and pounded thin
8 thin slices of Swiss cheese
¼ lb. of shaved deli ham
1 dill pickle, sliced thin
2 T. olive oil
1. Place 4 toothpicks in a glass of water for 10 minutes.

2. Heat the grill to high

3. In a small dish, whisk together ½ c orange juice, ¼ c. lime juice, 2 T. oregano, the garlic, cumin, and canola oil. Pour into a freezer bag and add the pork chops making sure all four are covered by the marinade. Cover and let stand for about 2 hours in the refrigerator.

4. Remove the pork from the marinade and pat dry with a paper towel. Put the pork chops on a large cutting board and season with salt and pepper. Place one slice of cheese, ¼ of the ham, 4 slices of pickle and another slice of cheese on each pork chop. Fold the pork chop over and secure with a wet toothpick. Brush the top with oil and season with salt and pepper. Flip the pork chop over and repeat on the other side.
5. Place the pork chops on the grill. Grill on one side for 4 minutes or until brown. Flip and continue grilling an additional 4 minutes or until the bottom side is brown and the cheese is melted.

6. Serve with a mixture of ¼ c. orange juice, ¼ c. lime juice, and 1 T. oregano seasoned with salt and pepper. This dish can also be served topped with BBQ sauce.

Hummingbird Cupcakes

   Lately I’ve heard a lot of talk about Hummingbird Cake. I’ve never in my life heard of a Hummingbird Cake let alone tasted one but the reviews have been nothing but positive. I asked for a recipe and got a few that were similar. After seeing what was in the cake I knew I’d have to make one sooner or later.


   We buy bananas a few times a month and usually when they start getting brown I make banana bread. This time, when I saw two of our bananas getting brown I went right to the local grocery store (Martin’s) and bought a can of pineapple and some pecans.

   I was initially planning on making the actual cake but the more I thought about it I decided cupcakes would be better because we could eat some and I could take some into work. I checked two of the recipes I printed out and made some adjustments to turn them into cupcakes. The batter looked and tasted good.

   I put them in the oven and the smell was heavenly. It was sugary with a hint of citrus and bananas. I couldn’t wait to get them out of the oven. They took a little longer to cook then I thought they would, but they came out looking wonderful. After cooling I put on the cream cheese frosting and a pecan on top.

   After the first bite Frank and I could not believe we had never had these before. They were amazing! The cupcakes were moist and sweet with a subtle taste of the bananas, pineapples, and pecan. There was also a hint of spice to them. They were perfect.

   Because it’s just the two of us in the house I only frosted a few cupcakes at a time and kept the remaining icing in the refrigerator since it has cream cheese in it. We learned the next morning that the unfrosted cupcakes make a great breakfast muffin! I can’t wait for our next dinner party or birthday to share these with all of our friends.
Hummingbird Cupcakes (adapted from Southern Living )

For the cake:

3 cups of all-purpose flour
1 t. baking soda
½ t. baking powder
1 t. salt
1 ½ c. sugar
1 t. ground cinnamon
3 large eggs, beaten
½ c. vegetable oil
½ c. cinnamon applesauce
1 (8-ounce) can crushed pineapple, with juice
1 c. chopped pecans
2 ripe bananas, chopped

Cream Cheese Frosting:

1 (8 ounce) package of 1/3 less fat cream cheese
1/2 c. butter, softened
1 pound powdered sugar
1 t. cinnamon
1 t. vanilla
24 pecans for decoration
1. Preheat the oven to 350 degrees. Line 24 muffin tin cups with paper liners.

2. Combine the flour, baking soda, baking powder, salt, sugar, and cinnamon in a large bowl.

3. In a small bowl beat the three eggs. Add to the dry ingredients along with the oil and applesauce. Stir until the mixture is just moist. (Do not use a mixer). Stir in the vanilla, pineapple (with juice), pecans, and bananas until just mixed in.

4. Pour the batter into prepared muffin tins filling each cup ¾ of the way full. Bake for 22-24 minutes or until a toothpick comes out clean.

5. Cool in the muffin tins for 5 minutes then transfer to wire racks to cool completely.
For the frosting:

1. Beat cream cheese and butter at medium speed with a mixer. Add the powdered sugar 1 c. at a time until fully incorporated. Stir in vanilla and cinnamon.

2. Spread or pipe 1 ½ T. of icing on each cupcake. Top with a pecan. (Store extra icing in the refrigerator).

Frosted Chocolate Chip Cupcakes

     The last couple of days my husband has been craving cupcakes and chocolate. Every night after dinner he’s been telling me how much he’d like a cupcake or something with hot fudge sauce on it. I finally gave in last night and decided I’d make him some cupcakes. After looking in the pantry to see what type of ingredients we had, I decided to make him chocolate chip cupcakes with chocolate icing. This way I could have the cupcakes without the icing and not have too much chocolate.

     I looked through my recipes but couldn’t find any for chocolate chip cupcakes. I figured I’d just make a basic butter yellow cupcake batter and add in the chocolate chips. The results were a soft, moist cupcake that seemed to be a cross between a cookie and a cake. I had mine without icing. I iced my husband's with chocolate icing topped with nuts and a cherry to make it a sundae cupcake. He loved them!

Chocolate Chip Cupcakes

1 stick of butter at room temperature
4 oz. cup of light applesauce
¾ c. light brown sugar
1 egg
1 egg white
1 ½ c. all-purpose flour
½ t. baking soda
1 t. baking powder
¼ t. salt
½ c. milk
1 t. vanilla
¾ c. chocolate chips
1. Preheat the over to 350 degrees. Line a cupcake pan with paper liners (12 cupcakes). In a bowl, mix the butter, applesauce, and brown sugar. Beat on medium speed until light and fluffy. Mix in the egg and egg white beating well.

2. Mix the flour, baking soda, baking powder, and salt in a medium bowl. Stir well. Add half of the flour mixture to the butter mixture on low speed. Add the milk and mix at medium speed. Stir in the rest of the flour mixture until just blended.

3. Add the vanilla and chocolate chips and stir with a spatula.

4. Divide the cupcake batter between 12 cupcake liners. Fill the cups about ¾ of the way full. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean.

5. Let cool in the pan for 5 minutes then transfer to a wire rack to cool completely.

6. After they are cooled, top with chocolate icing. Sprinkle with nuts and a cherry if desired.

Chocolate Frosting (adapted from Hershey’s)



1 stick of butter or margarine
1/2 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup 2% milk
1 teaspoon vanilla extract
1. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.

2. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Chicken Tortellini Soup

    My darling husband and I haven’t been feeling well the past few days and all we’ve wanted is soup. I’ve made chicken soup, vegetable soup, and potato soup; all of my standards. I was looking for something that was healthy but substantial. I remembered that my next door neighbor had given me a homemade recipe book with all of her soup recipes. She’s a great cook so I knew that any of the recipes would be great.

    I decided to try the chicken tortellini soup. It has a chicken broth base but then adds in some vegetables and the tortellini to make it substantial. I was shocked by how easy and fast this soup in to make, and how wonderful it is! It’s the perfect soup to make when you aren’t feeling well because it’s hearty but easy to make.
Chicken Tortellini Soup

½ pound boneless, skinless chicken tenders
1 T. olive oil
1 T. butter
2 garlic cloves, minced
6 c. chicken broth
2 c. water
1 pound package of fresh or frozen tortellini
1 (10 oz) package fresh or frozen spinach
1 (16 oz) can diced tomatoes
1 t. pepper

1. In a skillet heat the olive oil.

2. Cut the chicken tenders into 1/2 inch pieces and add to skillet. Cook about 5 minutes, stirring occasionally, until you cannot see anymore pink on the outside of the chicken pieces. Remove from heat.

3. In a large stockpot melt the butter. Add the garlic and cook until browned and crunchy.

4. Add chicken broth and water to the stockpot and bring to a boil. Add the chicken and tortellini then reduce heat.

5. Simmer for 15 minutes on low heat. Slowly add the spinach and tomatoes (including the juice) and simmer for 10-15 more minutes.

6. Serve topped with Parmesan cheese.

Sizzling Sixteen-Stephanie Plum Series

    I’d like to begin by saying how much I love the Stephanie Plum series. I’ve read them all and am pleased that the movie is being filmed in my hometown of Pittsburgh. I’ve had a birthday card and a book for my wedding signed by Janet Evanovich.


    With that said, I was highly disappointed with the sixteenth installment of the Stephanie Plum series. The book is Sizzling Sixteen by Janet Evanovich. The book begins with Stephanie’s cousin Vinnie being kidnapped by his bookie because he is unable to pay his gambling debt. After hearing that Vinnie will be killed if his debts aren’t paid Stephanie, Lula, and Connie decide to find Vinnie and raise the money needed to pay his debt. After all, if Vinnie’s dead they are all out of work.

    Along the way they run into cows, men shooting at them, and even an alligator. The plot is very similar to many of the others in this series. Stephanie gets herself into trouble, Ranger comes to the rescue, and Morelli still takes home the girl. Oh, and Stephanie blows up yet another car.

    In the end the girls come up with the money, save Vinnie, and their jobs. While there were some tense, almost steamy scenes with Ranger, Stephanie still in unsure of which man in her life she will choose. Personally, I wish she would give Ranger a chance and then pick a man for good. I feel for Ranger who does nothing but feed, give cars to, and rescue Stephanie only to have her run back into Morelli’s arms at the end of the book.

    I’m giving this book 2 ½ out of 5 stars (and that’s only because I really enjoy the earlier books and hope the next one get better.)

Hot & Sour Soup

We love eating Chinese food. The problem is, when we go to a Chinese buffet we end up eating way too much. Whenever I try reproducing Chinese dishes at home, they never quite taste the way they do at the restaurant. However, I was looking through my Cooking Light magazine and found a recipe for Hot and Sour Soup. We are avid tofu lovers so I gave it a whirl.

It is absolutely delicious! I think this recipe may be even better then the hot and sour soup we get in the restaurant. It has that sourness to it that we love but the amount of mushrooms and tofu that go into the soup balance it nicely. We topped it with some crunchy Chinese noodles and had pork eggrolls on the side to make a complete meal.

Hot and Sour Soup

1 package of extra firm water-packed tofu
6 c. vegetable broth
2 c. water
1/3 c. white vinegar
3 T. low sodium soy sauce
1 T. finely chopped fresh ginger (or powdered if you don’t have fresh)
1 T. sugar
1 t. pepper
2 garlic cloves, minced
6 oz. mushrooms, chopped
3 T. cornstarch
¾ c. canned sliced bamboo shoots
1 egg
½ c. sliced green onions
1 c. crunchy Chinese noodles (if desired)


1. Place tofu on several paper towels. Cover with several more paper towels; top with a heavy skillet for 10 minutes to drain tofu. Throw paper towels away and cut tofu into 1/2 inch pieces.

2. Bring chicken broth and 1 ½ c. of the water to a boil in a large pot or Dutch oven. Stir in vinegar, soy sauce, ginger, sugar, pepper, garlic, and mushrooms. Reduce heat and simmer for 15 minutes, stirring occasionally.

3. In a small bowl combine cornstarch and remaining ½ c. water. Whisk until smooth. Slowly stir the cornstarch mixture into the soup. Add tofu and bamboo shoots and bring to a boil.

4. Cook for 5 minutes then remove from heat.

5. In a small bowl beat the egg. Slowly drizzle the egg into the soup (it will form ribbons of egg). Do not stir!

6. Return soup to low heat and cook 2-3 minutes. Sprinkle with green onions and crunchy noodles.

This post linked to:

Meatless Mondays

Chicken with Spinach Tomato Ragout

I love chicken. I would eat chicken at least 3 times a week if my husband would let me. Lately we’ve been having the same old chicken dishes and he was quickly tiring of them. I found a recipe here for chicken with a spinach tomato ragout. It sounded fantastic! I made a few subtle changes to the recipe and made it the next day. It turned out really well and had a ton of flavor. I think next time I’ll serve it over top of noodles and make it a pasta dish from it.

Chicken with Spinach Tomato Ragout

2 T. olive oil
4 boneless, skinless chicken tenders
1 t. salt
1 t. pepper
1 T. smoked paprika
1 small onion, chopped
2 cloves of garlic, minced
½ c. mushrooms, chopped
1 large tomato, chopped
2 handfuls of fresh spinach, roughly chopped
¾ c. chicken broth

1. Heat olive oil in a pan.

2. Season the chicken tenders with salt, pepper, and paprika. Add to pan. Cook 3-4 minutes per side or until golden brown.

3. Add the onions and garlic to the pan. Cook 2 minutes.

4. Add mushrooms to pan and cook for 3-4 minutes.

5. Put tomatoes in pan and sauté for an addition 2 minutes.

6. Add spinach to the pan and toss ingredients.

7. Add chicken broth and simmer for about 5-7 minutes or until a meat thermometer reads 170 on the chicken tenders. Serve over spaghetti if desired.

Moloka'i

     Moloka'i, a novel of historical fiction, was written by Alan Brennert. We are introduced to seven-year-old Rachel Kalama, the youngest in her family. She is surrounded by a loving family who begin to greive when her Uncle Pono is found to have leprous sores. He is sent to the Kahili hospital in Oahu and then goes on to the Kalaupapa leper colony on Molokai. Not long after he leaves, young Rachel discovers a sore on her own leg. During a fight with her older sister at school her sister reveals that Rachel is a leper. Rachel is immediately removed from her home and sent to Molokai.

     What could be a horrific experience turns into a story of happiness, love, caring, and growth. Rachel has an uncle who lives nearby and visits her. She becomes friends with a nun who cares for her at the girls’ home. Even her father makes the expensive, treacherous trip to Molokai several times to visit her. While many of her friends become sick and die, Rachel’s symptoms remain mild throughout her childhood.
     As an adult, Rachel is able to maintain her own home in the Kalaupapa settlement and eventually meets Kenji, a fellow victim of leprosy. The two quickly fall in love and marry. Soon after their marriage they have a beautiful, healthy baby girl. Unfortunately their joy quickly turns to sorrow when they realize they must give her up for adoption so that she may have a life outside of the leprosy colony.
     Years later Kenji gets into a fight that ends his life. Rachel grieves for him daily until she receives news she never thought would come: she’s cured; she may leave Molokai. She leaves Molokai in search of the family who never contacted her once she left for the leprosy colony. While hesitant, she also searches for the daughter she gave up over 30 years ago.

     This story is a journey of Rachel’s life with leprosy. It’s a glimpse into the life of many lepers in Hawaii in the early 1900’s. There are many times when Rachel and the others begin to feel sorry for themselves and their fellow friends at Molokai, but there are just as many happy times. It’s a beautiful story of a little girl who overcomes her disease to make it back to the family she left 60 years before. The story is inspirational and uplifting. This book is one that I won’t soon forget.
I give this book 5 out of 5 stars.

Baked Zucchini Sticks

My parents have a wonderful vegetable garden at their house and are always growing more then they can eat. Unfortunately, we live two and a half hours away and don’t get to see them more then once a month. We got to see them this past weekend and when we came home it was with a grocery bag filled with cucumbers, zucchini, tomatoes, and green beans.


I easily used up the cucumbers to make my husband’s favorite cucumber onion salad. The tomatoes I use to make marinara sauce. I was looking for something easy but tasty to make out of the zucchini. My husband suggested fried zucchini. I remembered seeing a recipe for baked zucchini sticks HERE and decided to make them.

I tried baking the zucchini and they were much bette then expected! The zucchini came out crisp and golden brown. The red pepper adds a nice kick to the traditional fried zucchini. I ate mine with marinara sauce and hubby had his with ranch dressing. My husband enjoyed the baked zucchini sticks so much that he asked me to make them again the next day!
Baked Parmesan Zucchini Sticks

½ c. flour
½ t. salt
½ t. garlic powder
½ t. fresh ground black pepper
2 eggs, beaten
½ c. Italian breadcrumbs
½ c. grated Parmesan cheese
½ t. red pepper
1 large zucchini (or 2 small) cut into ½ inch sticks
1. Heat oven to 450 degrees. Spray a cookie sheet with cooking spray.

2. In a shallow dish combine flour, salt, garlic powder, and black pepper.

3. In a second shallow dish beat 2 eggs.

4. In a third dish combine breadcrumbs, Parmesan cheese, and red pepper.

5. Dip each zucchini stick into the flour, shaking off the excess. Dip into the egg mixture, letting excess egg run off. Roll in the breadcrumb mixture, coating the entire stick.

6. Arrange in a single layer on a baking sheet. Spray all the zucchini sticks with cooking spray and bake in the oven for 15-20 minutes or until golden brown and tender.

7. Serve with a side of marinara sauce or ranch dressing.