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

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

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

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

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:

• Bourbon Pumpkin Pie in a Glass from Confessions of a Culinary Diva
• Spaghetti Squash and Zucchini Pancakes from Kudos Kitchen by Renee
• Zucchini Pizza Bites from Mommas Meals
• Zucchini Tomato Focaccia Bread with Pretzel Salt from Family Foodie

Pickles & Relish:

• Zucchini Pickles from Jane’s Adventures in Dinner
• Zucchini Relish from Magnolia Days

Soups & Salads:

• Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen
• Easy Slow Cooker Pasta e Fagioli e Zucchini from Hot Momma’s Kitchen Chaos
• Pumpkin Soup with Bacon and Persimmon from Culinary Adventures with Camillia
• Tofu Vegetable Soup from What Smells So Good?
• Zucchini Cheese Soup from Noshing with the Nolands
• Zucchini Noodles with Basil Vinaigrette from Ruffles and Truffles

Main Dishes

• Acorn Squash Ramen from Ninja Baking
• Beef, Butternut & Potato Pie from Cindy’s Recipes and Writings
• Beef Ragu over Spaghetti Squash from The Texan New Yorker
• Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce from Simply Healthy Family
• Chorizo-Stuffed Zucchini from La Cocina de Leslie
• Gluten Free Zucchini Noodles & Meatballs from Gluten Free Crumbley
• Italian Sausage Zucchini Lasagna from Curious Cuisiniere
• Risotto with Butternut Squash, Chicken and Sage from Cooking Chat
• Sausage and Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen
• Sausage Stuffed Zucchini Cups from Bobbi’s Kozy Kitchen
• Sesame Zucchini Noodles (Zoodles) from Cupcakes and Kale Chips
• Spaghetti Squash Casserole from Shockingly Delicious
• Spinach and Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoor’s Adventures
• Stuffed Red Kuri Squash from Food Lust People Love
• Zucchini-Corn Pancakes from The Weekend Gourmet

Side Dishes:

• Cheesy Thyme Baked Acorn Squash from An Appealing Plan
• Creamy Baked Acorn Squash from Simply Gourmet
• Grilled Zucchini and Corn Succotash from Take a Bite Out of Boca
• Kabocha no Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
• Roasted Kabocha Squash from Peaceful Cooking
• Roasted Zucchini and Yellow Squash Galette from Rhubarb and Honey
• Spaghetti Squash Fritters from Nosh My Way
• Sweet and Savory Roasted Delicata Squash and Pear from Peanut Butter and Peppers
• Zucchini Succotash Cobbler with Cornbread Topping from The Wimpy Vegetarian

Sweets to Start or End the Day:

• Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake
• Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
• Chocolate Zucchini Pancakes from Brunch with Joy
• Granny’s Zucchini Bread from Pies and Plots
• Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey
• Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze from Grumpy’s Honey Bunch
• Pumpkin Pie Layer Cheesecake Bars from Wallflour Girl
• Pumpkin Spice Latte Cupcakes from The Foodie Army Wife
• Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
• Zucchini Brownies from Eat, Drink and Be Tracy
• Zucchini Lemon Ginger Bread from Hezzi-D’s Books and Cooks
A big thanks to my dear friends, Alice, of A Mama, Baby and  Shar Pei in the Kitchen, and Christy, of Confessions of a Culinary Diva, for hosting us today!!!

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

Wedge Salad with Dairy-Free Herb Dressing

I try to recreate recipes for dishes, sides or condiments that I cannot have anymore.  This is one such recipe.  I miss Blue Cheese.  It's true.  I don't sneak or even attempt to convince myself that I can eat it anymore.  I used to.  Then I would pay the price and be sick for a week.

Age and experience has a way of making your mind listen when your taste buds say it's okay to sneak or cheat.  I make all of our salad dressings.  I wanted a creamy version of something that I could enjoy with some basic salads like this wedge salad.  I like wedge salads.  I like the combination of bacon, tomato and bright crisp green lettuce.

This salad dressing is an attempt to recreate a recipe I enjoy with a similar flavor profile.  Now lets be honest: Blue Cheese is strong.  It has a distinct flavor.  It carry's it's own weight in any recipe. So no this will not taste anything like Blue Cheese dressing unless you add the Blue Cheese.  It does have a creamy herb texture and I feel that if this is how I need to eat a wedge salad to feel like I am experiencing something that I have missed, then this is the recipe I will be using from here on out.

The pictures that are posted do include the Blue Cheese because my family has no issue with this cheese.  It is just me with the food issues.  I keep a small amount of the dressing for myself and make the rest the way they like it.

This is how my family functions while living with my food triggers and intolerances.  I try my best to allow them to eat as "normal" and "healthy" as possible but sometimes they want the real deal. Well, with this recipe they get a dairy free base and a snippet of Blue Cheese.  They couldn't tell the difference until I told them.

My kids will never let me live down the fact that I use coconut milk for almost everything.  It is probably true but when you have food issues you use what you have to.

Wedge Salad with Dairy-Free Herb Dressing

Dressing makes about 1/2 a cup

1 head of iceburg lettuce, quartered

1 small tomato, diced into small pieces

4-6 strips of bacon, fried and cut into thin pieces ( I buy turkey bacon)

Dressing:

1/4 cup of coconut cream (from the top of a can of full fat coconut milk-do not shake before opening)

1/4 cup of mayonnaise or Vegannaise

1 tablespoon of fresh flat leaf parsley

1 tablespoon lemon juice

1/2 teaspoon garlic powder (more might be needed to adjust flavor)

salt/pepper to taste

3-4 drops of Coconut Aminos

2-3 capers, diced fine (optional)

1/4 cup Blue Cheese crumbles (This is not dairy free.  Only use if dairy is not an issue.  Pictures are with blue cheese because my family likes this addition.  I cannot eat the blue cheese so I leave my portion blue cheese free.)

1.  Combine all dressing ingredients in a small bowl.  Whisk together until blended.

2.   Cut head of lettuce into four quarters.  Place on a side salad plate.  Sprinkle with bacon pieces and diced tomatoes.  Add salad dressing.

3.  Serve cold and store leftovers in the refrigerator.

After the photo shoot I chopped all of the salads and threw them into one big bowl. 

Tallow Roasted Potatoes and Sweet Potatoes

Tallow is rendered fat from beef or lamb bones and/or large pieces of fat.   I make my own beef and lamb tallow or pork lard to use in a variety of recipes.  Some times I buy extra bones and freeze them just for this recipe. My favorite bones are those with bone marrow.   I have also used regular beef bones from my butcher.  While roasting with the larger bones, the fat "melts" away and roast the potato wedges.  You just don't get the added benefit of digging the marrow from the centers of those bones.

My daughter and I quickly run to the kitchen to scoop out any marrow that is left in the bones, most of it has melted onto the cookie sheet and is frying the potatoes as they roast in the oven.  I add a pinch of salt to the tiny little scoops of deliciousness and savor every bite.  Why eat marrow?  The benefits are huge especially if you have auto-immune issues as I do.   Click on the question and it will take you to a blog that explains the benefits better than I can in this short post.

I started roasted potatoes this way a few years ago and they are a family favorite.  I roast the bones to make beef stock.  By adding the potatoes it seemed that I was saving time, cooking two items at once and using my oven more efficiently.

Depending on the type of fat you use, the flavor from that animal, will impart a reflection of the beef or lamb flavor profile.  The lard does not have much flavor and will not be as pronounced.

There are a variety of pictures here:

The first picture is of potato wedges with lamb tallow.  I often buy boneless leg of lamb roast.  On this day I cut the roast up to make lamb kabobs.  I had a nice piece of lamb fat attached to the roast so I trimmed it and slowly on medium heat, melted it down.  I was left with a small amount of tallow.

I heat the oven, added the lamb tallow, arranged my potatoes in a 400 degree oven and roasted them until the bottoms were crispy.  Each oven is different.  My oven took about 40 minutes.

These two pictures below are showing you that I have used a huge bone on the left and the smaller marrow bones on the right.  I use white potatoes and sweet potatoes.  I have also include rutabagas and they turned out great.  The marrow and the melted fat make the best potatoes, in my opinion.  

This picture shows that the the large bone will roast and enough fat will melt away that the potatoes are still roasted.  I have also included a few onions on this tray.

We are not afraid of saturated fat.  I don't believe it is something to fear in our diets. In fact, we invite it into our diets.  My husband and I both recently had our blood work done and found that our cholesterol is perfect.   I believe our diet choices are reflected in our recent yearly examine and our doctors are impressed with our weigh loss and healthy habits.

What we did cut out was processed food, refined sugar and most, if not all, junk foods and sugary drinks.  Our focus has changed to healthy fats from grass fed animals, more vegetables and fruits, nuts, nut flours and lots of exercise.

I encourage everyone to do their own research, listen to your bodies and the advice of your doctors.  I can only share with you our experience and  how this change in our diet has improved OUR health.

Tallow Roasted Potatoes and Sweet Potatoes

5-6 small marrow bones, cut 1 inch in thickness (ask your butcher to do this)
6-8 potatoes, wedged or diced
1 small onion, sliced (optional)
salt, pepper, garlic powder, onion powder and dried parsley (season with a light hand)

1.  Preheat oven to 400 degrees.

2.  Place bones and potatoes on a large cookie sheet.  Season potatoes with a variety of spices and dried herbs.  I have listed what I usually use but I do switch it up every once in a while.  There are no measurements because use what your family likes.

3.  Roast for about 40-50 minutes.  The potatoes will be very crispy on the bottom and soft and pillowy on the top.

4.  Remove from oven and serve with your favorite dipping sauce.  Refrigerate left overs and reheat in the microwave.

Written by Sherron Watson