Thursday, September 18, 2014

Slow Cooker Skirt Steak Salad


Easy dinners are in full swing at our home.  I am utilizing our slow cooker as often as I can.   I like having the steak ready and feeling like I put very little effort into an amazing meal.

The steak can be shredded or pulled apart and used in tacos, on top of salads (like the picture above), eaten with a side dish or shoved between two pieces of your favorite bread and grilled,

This steak recipe is versatile.  I like that and I think you will too.

Slow Cook Skirt Steak Salad
Recipe adapted from Louanne's Kitchen

2 lbs skirt steak
2 teaspoons of garlic powder or 3 cloves minced
1.5 teaspoons cumin
1 teaspoon salt
1 teaspoon Italian Seasonings
 1 teaspoon of black pepper
1/2 teaspoon onion powder
2 large onions, sliced thin
1/2 cup of water

1.  Combine skirt steak and seasonings in a large storage bag and marinate over night.

2.  Cut onions thin.  I used my spiralizer to thinly slice the onions.  Place onions in the bottom of a large slow cooker.  Lay steak on top of onions.  Add cup of water.  Cover.

3.   Cook on low for 8 hours.  Remove steak, shred or pull apart and serve.  I served the onions and the steak on a platter and let my family decide if they wanted a salad or to use it in some gluten free tortillas I had on hand.  If served with the tortillas then make sure and have some yummy toppings too.


Written by Sherron Watson

Tuesday, September 16, 2014

Green Bean Casserole #glutenfree


Green Bean Casserole used to be my favorite dish of all time as a kid.  I was a strange kid because I loved green beans.  I would turn my nose up at cooked carrots and little bowls of peas but gleefuly welcome a green bean with open arms.

This summer I worked on a version that my family could enjoy. I didn't need to worry about making two dishes: one for them and one for me.  I am pretty sure I succeeded and this is the resulting recipe.
First I had to find a way to make the crunchy onion topping.  I sometimes wonder if this is why I loved the Green Bean Casserole so much. Was it truly the green beans or the crispy onion topping?

I think it was both.  I succeeded in making the onion straws.  That recipe can be found here.

The next hurdle was making the creamy sauce that is usually made with canned soup. I don't use any canned soup and I haven't in almost 5 years.  I don't like the flavor, they are not gluten free and are often filled with a ton of extra ingredients that add to an odd flavor profile.

I use a basic white sauce recipe but use gluten free flours instead of the recommended all purpose flour.  I use a chicken stock paste to add a rich flavor along with a few seasonings of my choice.  It is not a heavy sauce or an "in your face" sauce.  It takes a back seat to the real star of the dish: the green beans.

With each bite you taste the green beans as they are coated in a rich white sauce and then topped with crunchy onions.  That is a perfect bite in my opinion.


I went a bit crazy with my green beans and decided to cut them all at an angle to achieve the French Style Green Bean.  UM, pretty sure it's not necessary.  Also it took up a lot of time.  I don't mind doing that once in a while but I think using whole or cut green beans will work just fine.  I won't tell you to use only fresh green beans.  I did and I thought it was great.  The flavor was amazing.  I would encourage you to use them with the hope that you have the same experience as I did.


FYI--they sell a little kitchen tool that I am know makes the French-ing (pretty sure this is not a word but I am going to use it anyways) of the bean much easier and faster.  Oh the things we find out after the fact.  LOL

This is an easy dish to make.  I know the canned and frozen version is easier and I understand that sometimes we need to cook this way but I will always encourage you to take a few extra steps and make your meals from scratch.

Enjoy!



Green Bean Casserole
4-6 side dish servings

2.5-3 cups of fresh green beans, cut anyway you want to make them
1/2 stick of grass fed butter
2 cups of dairy: use buttermilk, whole milk or coconut milk (paleo)
1 tablespoon of tapioca starch (use 1 teaspoon of arrowroot for paleo version)
1 teaspoon of chicken stock granules or paste
1/2 teaspoon of garlic powder
1/4 teaspoon white pepper
1/4 teaspoon onion powder
salt, to taste
1 batch of crispy onion straws


NOTE:  Arrowroot takes just a little bit to make a sauce thicken.  I have learned through experience to reduce the amount used and not make a 1:1 trade.  If the sauce is not thick enough after 1 teaspoon then add a little bit more.  If too much is added the sauce will be thick and gluey.


1.  Preheat oven to 350 degrees.

2.  Cut green beans according to your preferences.  Bring a large stock pot of water to a rolling boil and blanch green beans for 2-3 minutes.  They should be wilted, not too soft.

3. In a medium sauce pan melt butter. Stir in tapioca starch and then add dairy.  Stir until sauce thickens.  Add chicken stock paste and seasonings.  Stir and taste.

4.  Drain green beans and add to a baking dish.  I used an oval variation which measured about 10 inches by 7.  Add white sauce to green beans and stir.

5.  Top with crispy onion straws and bake 30 minutes or until bubbly.  Let set for a few minutes before serving.  Sauce will thicken as it cools.  Refrigerate any leftovers.

Written by Sherron Watson





Monday, September 15, 2014

Sifting Through Life: When Heroes Crumble

Sifting Through Life segments are about my life and how I have dealt with certain situations.  The topic changes weekly and they don't always include food or recipes.  It is a segment that allows me to talk honestly and openly.  All opinions are my own and are just that, my opinions.  This is my voice talking about my life.  ENJOY!

"If nothing else, this whole incident was a good reminder for me that these football players should not be role models, especially not for our kids.  We shouldn't hold them to a higher standard, because if we continue to do so: THEY WILL FAIL US. " 

I read this article on Saturday.  It included the above quote written by SBNation's writer CC Norseman.

I have to say I agree with his opinion.  I never quite put much thought into NFL players being heroes but you know what, to a lot of kids and some adults, they are.  His experience was with his team The Minnesota Vikings.  Our experience is with our team The Baltimore Ravens.


Picture by Rye Watson
How do we grapple with the human aspect of every NFL player, NBA player, movie star and rock star and not turn them into a hero?  How are we to remember that they are just that: human; when they have a tendency to do superhuman things?  How do we teach our kids to not have heroes?

Or should we?

It is not a secret that I love football.  I mean really really love this sport.  I grew up watching football as a family.  It means family time to me.  We sit around the TV, we eat great snacks, we laugh, we yell at the TV, we cheer for our team.  We are connected.  We are all on the same page for 4 hours two times a week.  It has brought us together.  

Ray Rice broke our hearts.  We fell into the illusion that what his brand and team issued as spot lights, highlights, and media frenzied charity events, is who Ray Rice is.  I believe it is a part of him but I also believe that the Ray Rice in the video is who he is as well.  Just like the writer from the above article suggested, his brand was who the team wanted us to fall in love with and we did. Until we saw the first video.  I didn't need to see a second video to know that he had some serious issues.  I didn't need to see the second video to know that we forgot that off the field Ray was a man. 

My girls and I are conflicted.  How do we support someone that treats a woman--someones daughter, sister, aunt, friend--with such disregard?  He went from a Hero to a subhuman in the blink of an eye.  In our minds he doesn't get a second chance.




I have three daughters that will someday be someones girlfriend, fiance and wife. I have a son that will be stronger than his future spouse and children.  I owe it to them to make sure they don't end up with a Ray Rice in their life or feel that it is okay to abuse women. How do I do this?  We watched Ray Rice win the Super Bowl. We donated to his charities.  We elevated him and his presence because of all that he did on and off the field.  His actions on the field created an imaginary bond with a character that he and the team created.  It is now up to me to remind my daughters that these "NFL Heroes" are nothing more than guys--boys and men with varying personalities, upbringings, and values.  Men who have been given an incredible opportunity to work in an industry that pays well, affords them a lifestyle of luxury but does not protect them from being human with all of the weaknesses and strengths of life included.

I had a chance to buy a Ray Rice jersey for Isabella a few weeks ago before the second video was made available through TMZ.  I never thought for one minute of buying that shirt.  NEVER.  I looked at it and only saw the sadness and pain that he has inflicted upon so many people in his inner circle.  Pain, that I believe could have been prevented.  

How I proceed from here out with our favorite team will be a bit different.  I will still root for The Baltimore Ravens.  I believe that mistakes were made within the NFL franchise and NFL commissioner's office.  I am trying to work this out in my mind.  I don't want to hold a team or a sport accountable for the actions of a few. I do believe that there are good men and woman involved in the organization.  I hope that this terrible incident will bring awareness and education to our society.  


My final question is this: Can a player go onto the field and play with an intensity to roughness, tackling his opponent and aggressively defending the ball and then go home and not be changed?  

I don't know the answer to most of my questions in this post.  I want to believe that as humans we are all seeking to do the right thing to ourselves and to those that we deem family and friends. I don't want to see that our world is filled with real people and not heroes.   We all need someone to look up to.  

I commented to Cory the other day, and not in regards to this situation but another, that I wonder if we are each equipped with a Dr. Jekyll and Mr. Hyde buried and waiting to rise.  I know that I have good days and bad days.  I can smile to some and cry to others.  I am human and yet the world sees me and labels me with what they want me to be or how they see me.   I have labeled people throughout my life with a variety of titles.  Some of them as heroes.  I believe this is how our society copes.  We seek out heroes that allow us to dream and reflect for a brief moment in our busy lives that all is well and right.  We want, and maybe need, to escape.  

I am responsible for teaching my children several things after this experience because I don't want them to think that because Ray Rice was a football player, made lots of money and was seen on TV, that his actions are worthy or okay.   I need to ensure that they have a perspective of the game and that in the end, this is all it is--a game to entertain.  Nothing more.  The people on the field are talented, have worked hard but when they walk off the field or stage they are humans with moods, personalities and issues just like everyday people: our neighbors, family and friends.

I want to teach my kids that the title of Hero should not be attached to any football player or movie star. They should save that title for those men and women that are serving our country, and in our communities, to save lives each day and who are risking everything for our freedom.  

I hope they know how valued they are.  I want them to be strong enough to walk away from all abusive relationships.   I hope and pray they seek after relationships that are healthy, loving, real and based on a higher standard than what the media would deem fashionable, noteworthy or of substance.  

I want my kids to respect and love themselves and their future spouses and children.  I hope that we have taught them that hitting, name calling, head games and manipulation are never okay in any relationship.


Finally, I  know that there will be times when people will let them down and cause them to doubt the human race. They will see and hear things that are beyond anyones understanding.  They will question and ask why.   I desire that with all of the sadness in the world  that they are able to see the beauty and the good that is still present each and every day. 

I have to believe this.

Written by Sherron Watson

Saturday, September 13, 2014

Ham and Vegetable Lentil Soup



A chill is in the air. Our mornings are greeted with the smell of the great outdoors as we bust open our windows and take in the fresh morning breeze.  Inhaling the change that is on its way.  We sense that Fall is here.  It is gently knocking at the door.  We are listening.  We are desiring it.  I want the cool days of autumn to consume our afternoons with visits to the beach and the park.

My family has always found the turning of the seasons to be a refreshing change.  Fall is by far our favorite.  Change is good.  The summer season is remembered fondly as we embrace the cool breezes, the changing leaves and the anticipation of what the next few months have in store for our family.

Fall is the time that we visit local attractions, go camping more often and ride our bikes with such vigor that we wish this time of year would last forever.  Until it gets colder and the air is heavy with the impending snow that will soon fall.  The anticipation of even colder weather is almost too much for my kids to endure with the anticipation of snow angels and missed school days.

Now.  We must enjoy what we have now.  Now our weather is perfect.  Have I mentioned it is my favorite time of year?

With the chill in the air I find us yearning for soup.  Hearty, rustic soup that comforts our empty stomachs and warms our freezing hands.  Soup that gives you a fleeting thought of summer as bright vegetables float to the top, fighting for their chance to be seen and showcased.

I love soup that simmers all day on the stovetop. I welcome the smell in our home.  It is one more reminder that the weather is cooling and change is fresh in the air.

My suggestion for this soup is to use a meaty ham hock.  I saved ours from this summer and froze it. I left plenty of meat on the bone.  I knew that I would use it in a soup and wanted there to be a piece of meat in every spoonful.

I start the soup early in the morning and let it slowly simmer all day.  I occasionally taste it as the water reduces and becomes richer in flavor. I add the necessary seasonings to make it just right for my family.  I try and let the stock reduce by half.  This may take 8-10 hours depending on how you have your stove set.  I am home all day so I can watch it all day to make sure the stock is not simmered away leaving you with a dry pot.  Adjust the recipe to fit the desires of your family.  Omit the vegetables you do not like but add in the vegetables you have on hand or enjoy the most.

This type of soup is one that you can give and take from.  I like having these types of recipes in my collection.  They are good basic recipes that you can fiddle with based on the ingredients you have on hand.

Enjoy the change of the season in your own area.  Do you welcome the change from summer into fall with such glee as we do?

I would love to hear from you.


Ham and Vegetable Lentil Soup 
Serves 4-6 people

1 meaty ham hock (see note above)
10-12 cups of water
2 large carrots, peeled and sliced
2 celery ribs, sliced
1 small zucchini, diced into medium pieces
1 cup of green beans, whole or cut into 1" pieces
1 1/2 cup black lentils or any color that you have on hand
1 teaspoons garlic powder
1 teaspoon onion powder
salt, to taste
pinch of fennel seed
2 teaspoons fresh basil, finely chopped
2 teaspoons fresh thyme, finely chopped


1.  In a large stock pot add all ingredients.  Turn stove to medium high to bring water to a boil.

2.  Reduce heat to low and simmer all day for 8 to 10 hours or until stock has been reduced by half.

3.  Stir and taste soup periodically and adjust with more salt if needed.  Lentils should be very soft and add to the thickness of the soup base.

4.  Serve soup immediately or portion for lunches and quick dinners for the week.

Written by Sherron Watson



Friday, September 12, 2014

Sifting Through Life: The $186 Shirt Date

Sifting Through Life segments are about my life and how I have dealt with certain situations.  The topic changes weekly and they don't always include food or recipes.  It is a segment that allows me to talk honestly and openly.  All opinions are my own and are just that, my opinions.  This is my voice talking about my life.  ENJOY!

It has been almost a year since I had Finnley and in that time I have been slowly losing weight.  I hit a plateau a few months ago.  The dreaded last 10 pounds that decided to take up residence in my mid-section and a bit lower on my two thighs.  I guess the extra weight became comfortable with its new surroundings.

My old clothes were a bit snug but I was able to pour myself into them and feel okay about it.  I was happy that I did not have to go and buy new clothes for what I was hoping was a temporary size.

I wasn't worried or fretting over the weight because I have had this happen before and I knew with a bit of patience I would find the will to work through the 10 pounds.  The weight wasn't the issue but how I felt was becoming more and more problematic.  I just was not feeling good.  AGAIN!

"Here we go again.  Damn you body, why must you always be in a state of disarray and feeling like crap?"  I have spent the last fives year refining our diet. Cutting out the junk.  Reintroducing the good foods. Becoming more and more active.  Enjoying the great outdoors.  Working on getting enough sleep.   Over and over again, revisiting my health plan.  What am I missing?  I felt something was wrong.

I decided that I would go and see my doctor one last time and try to get to the end of this feeling, this constant stream of not being up to par.  Believe me when I say, that you learn to live this way. On some level I have had to accept that my body has auto-immune issues and they will be there no matter what I do or how hard I wish it away, it sleeps and waits and then rises when you least expect it.

On good days I am full of energy.  I play hard.  I know what it is like to have a bad day or even a bad week and month.  I play with my kids, I cook up a storm, I laugh--I live life to the fullest.  Imagine my state of sadness when I awake in the morning feeling the simmering storm start to show its ugly face with a few symptoms.   NO NO NO  not again!

To make a long story short, I went to my doctor had a bunch of test run and the diagnosis was, on top of Celiac and Rosacea, GERD.  Great, one more thing to deal with and one more set of triggers to live with. After my one-woman pity party I kicked myself in the butt and challenged myself to buck up.  I can do this.

Ultimately I recommitted myself to eating cleaner, healthier, and with the focus of healing my gut and working on keeping those foods that cause triggers off my menu.   I have switched to a diet that excludes most grains.  I don't want to say all grains because I will continue to eat rice every once in a while.  I hate to label my diet as Paleo, Caveman or Primal but that is ultimately what I am doing.  I don't process grains and raw vegetables. My doctor suggested I steam or cook most of my vegetables for a while.

It has made a huge difference for me.  I have lost a considerable amount of weight.  My energy level has returned with results that have allowed me to have consecutive days of "feeling great".   My mood is lifted because I am now able to manage the triggers of my auto-immune disease.  I avoid those things that cause me to feel ill.

I am not advocating this way of eating  for everyone.  I am merely sharing my story.  I have several friends that have also had great success with eating a diet filled with healthy fats, proteins, fewer carbs and less sugar.  I strongly encourage you to talk to your doctor and do your own research before changing how you eat too drastically.  For me this has been easy because I have been living an elimination diet for some time.  I only needed to refine a few more ingredients.

The list of what I don't eat is too long to list.  I don't want to focus on what I can't have but rather focus on the foods that I can enjoy and eat.  My blogs focus has changed over the years and I imagine it will continue to do so as my life continues to change.   This journey is far from over.

I choose to eat in this order:  Paleo first, vegetarian second and then gluten free.  I still have a few gluten free treats (these are not considered paleo)--every once in a while--because I believe moderation in all things is healthy.  I don't want to live a deprived lifestyle and food is important to me but my health is the most important and so I will continue to make a choice based on what I believe is right for my body.  Listen to your bodies.

With my new weight loss I am in need of some new clothes.  Maybe I am having a mid life crisis but I feel frumpy.  My style is dated.  I need a stylist!  LOL

My husband and I went on our first date in almost a year that we did not have a time limit set upon us.  I finally felt like I could leave Finnley with her siblings for a time period of longer than 2 hours.  It was a glorious date!  Seriously, I felt so rejuvenated and reconnected to Cory that I almost didn't want to go home...almost.  I miss the kids but recognize that our time together is important.

Our date found us sitting by the dock downtown in Annapolis watching people.  We were looking at young and old couples. Skinny and heavier couples.  We were paying attention to their style.  We saw people from all walks of life with a great sense of style.  They were fashionable despite their age, size or place in life.  We were inspired to make some changes in our own closet.  I feel as though it has been a while since we have decided to work together on a project.  Our family takes most of our time and we have drifted apart a little bit.

It kind of sounds funny that at 46 and 47 we are seeking to find a clothing style that is fresh, new and fun.  We got up from our walk and started sharing with each other how we could renew our wardrobes.  We actually went into a few clothing stores.

I ventured into a store that I normally would not have thought to visit but I wanted to see what the "in" people were wearing and what was fashionable today and not in 1986.  I think I have missed a few years...LOL  I find a shirt that I love.  It is flowing, has beautiful color, kind of bohemian and gypsy like....a beautiful piece of clothing.  Cory loves it too and says to me, "you should buy it".

Well, I would have loved to have walked out of that store with that shirt.  But not for $186.00.  Here is the problem I face with fashion.  I am not willing to spend that kind of money on a shirt. I just can't do it.  I can't and I won't.  This frustrates Cory.  He says I should buy it.  He tells me we make plenty of money for me to afford this shirt.  I hear him but my frugal brain cannot compute the message.

My challenge then is to find clothing that I feel is current and with a sense of style that makes me feel less frumpy but that does not cost a small fortune.  I will continue to visit my little second hand shops and consignment stores.  I have been finding inspiration on Pinterest for what I think is my style.  I signed up for StitchFix and once a month I will receive some stylish updates to my wardrobe from  a stylist that works with my body perimeters.

Bottom line--I won't be buying any $186 dollar shirts but I hope to stay healthy, active and to find a style that works with what I am willing to spend on a few clothing items to update my wardrobe.

Share with me how you keep your style up to date and where you find the best bargains for the price.

Written by Sherron Watson




Thursday, September 11, 2014

Grilled Red Snapper



I enjoy baking and grilling whole fish.  My kids love seeing the fish and I love the way it looks. 

I find buying whole fish allows the fish to stay a bit fresher.  I have the fish descaled and gutted before I leave the seafood store.  I try to buy fish that has been caught that day.

I would love to catch our own fish but the fish tale has yet to be written.  We have all the gear.  We live near the water.  We buy the licenses each year.  

We never catch any fish.  My husband is convinced it is because we don't own a sea kayak or a boat.  

I am not sure I agree with this because I see family's all along the water edges fishing and catching real fish. Big fish. Hmmmmmm. I think someone in my family wants a boat or a sea kayak.

I have decided that I need to just go and stop waiting around for the right equipment to magically appear in our driveway so that we can catch the big fish. I don't care about the BIG one. I just want my own fish to grill. I have committed to myself that I will pick up my reel, find a location close to my home and catch a big fish or a small fish with or without my family by my side. I want Isabella to have memories of fishing as I do from my childhood.

If we wait around for the right "everything" and the right "time" then I know from experience it won't happen and time will pass us by.

If it was impossible to catch fish from the shore, piers and bridges, then all of the people I see out fishing would not be fishing or would they. LOL Maybe it isn't about fishing but about something more. Like time spent together, being outside or having a few minutes to think while watching the sailboats drift by. Maybe fishing isn't about the fish at all.

Is this how fish tales are made? With a desire and a wish for something grand only to be disappointed with a little teeny tiny fish. I guess I will find out soon. I will discover for myself if fishing is about catching fish or something else.


I have grilled whole fish before and I always get a little bit frustrated because the fish tends to stick to the grate and flake apart.  I had a reader suggest that I should lay the fish on a bed of sliced lemons.

The man is a genius!  It worked and I was able to flip the fish and grill it on both sides without loosing a lot of meat.  I suggest you give it a try too.

I added slits to the top side of the fish and slipped a few lemon slices into each slice.  This helped when I flipped the fish to cook on the other side because I was able to grill the fish and still have them sitting on a bed of lemons.  You can see from the picture below that I did not loose too much meat.


Grilled fish is a simple dinner to make.  We usually serve it with rice and a bunch of steamed vegetables.  If I have leftovers they reheat easy enough the next day.

Whole fish can be baked in the oven, steamed in parchment paper , baked in cast iron, baked in foil  or grilled outside on a gas or electric grill.  

We love fish!  

Grilled Red Snapper


1 large red snapper, descaled and gutted
3 large lemons
1 bunch of fresh dill
2-3 whole green onions
salt 
pepper
olive oil

Seasonings:  garlic powder, onion powder, dried herbs, etc... (optional)

1.  Bring outside grill to a temperature of 350 degrees or your inside oven.

2.  Stuff the uncooked fish with dill and green onions.  Slice a few slits across the top and gently insert lemon slices into each slit.  Brush the fish with the olive oil on both sides. Sprinkle the fish with an array of seasonings on both sides.  Squeeze half a lemon over the uncooked fish.

3.  Slice two lemons in to 1/4 inch slices and place them together on the grill.  Create a bed for the fish to sit on.  Place the fish with lemon slices in slits UP.  Cook for 7-8 minutes.  It may take a few extra minutes because your fish is sitting up off the grill for the meat to cook through on one side.

4.  Gently flip the fish using two spatulas.  Trying to do this is one flip.  Let fish continue to cook until firm to the touch.  Total cook time should be about 15 minutes. Of course, this depends on the size of fish you have and your grill.

5.  Remove fish from grill and serve whole or remove meat to a smaller plate and serve.

Written by Sherron Watson




Sunday, September 7, 2014

Creamy Baked Acorn Squash #SundaySupper


Squash of all kinds are gladly welcomed in our home.  We simply cannot get enough of this vegetable.  For Sunday Supper we are celebrating this versatile vegetable with an abundant list of recipes of every kind.  You will find all of the links at the bottom of this post.

My favorite squash is by far the acorn squash.

It is meaty, has great flavor, easy to prepare and makes an easy meal in and of itself.  Squash is so versatile in recipes too.  I grate them into meatballs, layer them in casseroles, add them to baked goods or saute, bake, fry, grill , freeze or roast each type.


Did I mention we use it A LOT in our home.  I believe I use squash every single day.  Along with the above suggestions I also scramble them into our morning eggs, our smoothies, and omelets.


This recipe is my favorite use of acorn squash.  The squash is baked with this little pool of deliciousness in the center.  The center is heavy cream or coconut milk (I have used both before and they are equally divine), a dab of grass fed butter, salt and pepper and if you want, a sprig of thyme.  The bonus ingredient is cheese.  We are Lacto Paleo in our home so we are not adverse to using a bit of cheese in some of our dishes.  For this dish I grated a 24 month aged parmesan cheese.  Just enough to give it a rich flavor profile.

I threw a few quartered sweet potatoes in to the baking dish too and seasoned them with salt, pepper and thyme.    The sweet potatoes can be eaten later or along with the squash.

When the squash is finished baking, you don't want to cut it in half.  If you do this you will lose the creamy center filling.  You want to scoop the squash out and hopefully get some of the rich cream (dairy or coconut) with each spoonful.

My mouth is watering just writing this.  It is a good thing I just bought an acorn squash last night.  I need to make this for lunch.



Creamy Baked Acorn Squash 
Makes two halves, enough for 4 people

1 large acorn squash, cut in half and seeds removed
2 tablespoons of grass fed butter, unsalted
1/2 cup of heavy cream OR coconut milk with cream
Salt
Pepper
5-6 sprigs of thyme
1-2 sweet potatoes, peeled and sliced (optional)
1 tablespoon of olive oil for the sweet potatoes only (optional)
1/4 cup hard cheese like: parmesan, pecorino romano (optional)

1.  Preheat oven to 375 degrees.

2.  Prepare squash and sweet potatoes.  If using the sweet potatoes, drizzle the olive oil over the tops of them.  Place in baking dish.  Add heavy cream, salt, pepper and thyme to the center of the acorn squash.  Bake for 40 minutes.  Remove and grate cheese over the top.  Bake an additional 20 minutes of until squash is soft.  Bake uncovered.

3.  Remove from oven and serve immediately.



Check out this list of recipes all centered around squash!

More Squash Recipes from the Sunday Supper Crew:

Starters – Appetizers & Cocktails:
Pickles & Relish:
Soups & Salads:
Main Dishes
Side Dishes:
Sweets to Start or End the Day:
Sunday Supper Movement


Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Written by Sherron Watson

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