My Favorite Gluten Free Wraps -- Toufayan and Goodbye Gluten

Last night, we made Salsa Chicken Wraps for dinner.  They were ridiculously good and so easy to make!  I wouldn't be saying that if I hadn't found two great gluten free wraps in just the last year.  

I love that the wraps I have been buying are not frozen, and that they are available at Publix, my local grocery store.  

The first one I bought was a package of  Toufayan Gluten Free Wraps, then some of my followers on my Facebook page recommended Goodbye Gluten, so I had to try those too.  At my Publix, the Toufayan are in the deli section, and the Goodbye Gluten are in the gluten free section.  I really can't say that I like one better than the other.  They both taste great, hold together well, and have a good consistency.  I usually eat them at room temperature, but last night, I heated my Goodbye Gluten Multigrain Wrap in the microwave on defrost for a minute to warm it up.  It was so much better that way!  I had no problem with the wrap breaking apart while I ate my salsa chicken wrap.  

As far as calories go, Toufayan Original Gluten Free Wraps have 110 calories each, while the Goodbye Gluten Multigrain Wraps have 160 calories.  Both contain soy and eggs.  I am looking forward to trying the new Toufayan Gluten Free Savory Tomato, Garden Vegetable, and Spinach wraps.  I just need to find somewhere local to purchase them.  Goodbye Gluten also makes plain wraps that I haven't tried yet. 

Have you tried Toufayan or Goodbye Gluten wraps?  Where do you purchase them?  

I have made some changes to the settings for commenting on my blog posts, so it should be much easier now.  I would love your feedback!  :-)

Boar's Head - Low Carb Lunch Ideas

I grew up eating a lot of Italian meats and cheeses.  My family used to make regular trips to our favorite Italian stores in Pittsburgh.  I especially loved visits to the Strip District, Pittsburgh's historic market district.  Who could ever forget the wonderful lady who called everyone dearheart at the cheese counter in Penn Mac.  When I went on the Atkins Diet in 2009 to lose some weight, I regularly ate meats and cheeses for lunch.  Some of my coworkers told me that eating like that would send my cholesterol soaring.  All summer and fall, I stuck to a strict diet of bacon for breakfast, meats and cheeses for lunch, and meat and salad or low carb vegetables for dinner.  I also ate Atkins bars and low carb fruits after the first two weeks.  Before this diet, I was a carb addict.  I lived on bread, pasta, and potatoes.  I don't like to diet, which is why eating low carb was good for me at the time.  I never felt hungry, which helped.  As far as results go, I went from 140 pounds down to 123 pounds in a very short period of time on my 5 foot 7 inch frame.  I was doing some light walking in conjunction with the diet and felt great.  My already very low cholesterol went down even further.  Once I got to a weight I was happy with, I started cheating one day a week, then two.  I was able to maintain 123 pounds for over two years with 5 low carb days a week combined with 2 high carb days a week.   I recently saw a doctor on Katie Couric's show advocating eating low carb 5 days a week, and high carb the other two.  I ended my regimented low carb/high carb cycle on our honeymoon and slowly gained 10 pounds over the next couple of years.  Then, I became pregnant with twins and gained the rest back.  Oh well, at least I am still a normal healthy weight for my height.

I don't plan on going back on a low carb diet anytime soon.  I weigh myself every day and exercise 5 days a week to maintain my weight.  I do still love to eat low carb lunches though.  I feel better with this type of lunch then when I eat things like bread or chips.  One of my favorite lunches in the past year has been Boar's Head Bianco D'Oro Italian Salame with avocado.  I put a piece of avocado on each slice of salami.  It's so ridiculously good!  I thought people would think I was strange when I posted this on my Gluten Free in Orlando Facebook page, but this post had an abnormally high number of likes and positive comments.  

My daughters love to roll up Boar's Head pepperoni with provolone cheese.  All of Boar's Head's deli meats, cheeses, and condiments are gluten free.  You can read more about it here.  I have started buying prepackaged Boar's Head meats and cheeses from Publix because I do worry about cross contamination at the deli counter.  There is probably little chance of it, but buying prepackaged makes me feel better.  

Boar's Head meats have between one and zero carbs per serving, which is usually 3 to 5 slices.  The cheeses I buy have 1 carb per serving (2 slices) and are a good source of calcium and protein.  I was shocked to read that the Swiss cheese I purchased is also lactose free.  

My new favorite lunch is honey smoked turkey breast and avocado rolled up in provolone or Swiss cheese.  I also add a little sprinkle of kosher salt on the avocado.  

I am looking forward to trying Boar's Head pancetta soon.  I want to replicate some of the amazing pasta dishes I have had at Via Napoli and Tutto Gusto in Epcot.

I highly recommend Boar's Head meats and cheeses because they are safe for Celiacs and are of the highest quality.  Another favorite of mine is Boar's Head corn beef.  It is amazing with some Swiss cheese!  You can learn more about Boar's Head here on their website.

February 23, 2014 Update -- Publix is now carrying Boar's Head Hummus in four varieties - Traditional, Roasted Chipotle Pepper, Roasted Pine Nut, and Roasted Red Pepper.  Maybe they are new products, because I couldn't even find information about them on Boar's Head's website.  

For lunch, we had a smoothie and Crunchmaster Sea Salt Multi-Grain Crackers with Boar's Head Traditional Hummus.  I seldom like store bought brands, preferring to make my own hummus, but I was impressed with Boar's Head Traditional Hummus and would buy it again.  It is labeled gluten free.

Roasted Japanese Sweet Potatoes

Last night, I served roasted Japanese sweet potatoes with our Bacon & Brown Sugar Pork Tenderloin.   

My daughters prefer to have a baked Hannah Yam with some butter and cinnamon, but my husband and I love roasted Japanese sweet potatoes.  I have always preferred to use these pale-fleshed sweet potatoes, unless I am making my Sweet Potato Pineapple Casserole.  I purchased all of these potatoes at the Whole Foods on Turkey Lake Road.  

Update: My daughters are now eating Roasted Japanese Sweet Potatoes.  I just have to add some cinnamon when they come out of the oven.  :-)

After peeling and cutting your potatoes, you might notice a slight discoloration.  To prevent oxidation, cook them immediately after cutting them.  

I sampled my potatoes the first time I turned them to check the seasoning.  With a little more salt, they were good to go. 

Roasted Japanese Sweet Potatoes

Ingredients

3 large Japanese sweet potatoes
3 T olive oil plus more for greasing your baking sheet
kosher salt to taste
optional -- coarse ground black pepper

Directions

Preheat oven to 425 degrees and grease a large baking sheet with a very small amount of olive oil.

Wash and peel your sweet potatoes.  Cut them into 1 to 1 1/2 inch pieces.  Toss them with olive oil and two or three large pinches of kosher salt.

Spread the potatoes out evenly on the baking sheet and cook them for 35 to 40 minutes until nicely browned.  Turn them twice while they are baking, and taste them to see if they need additional salt.

Optional -- add coarse ground black pepper

Serves 4

Update  -- After I wrote this blog post, I saw a recipe on the blog Week of Menus,  that called for cutting the sweet potatoes into rounds.  I might just have to try that next time.  You can view the blog post here.

Bacon & Brown Sugar Pork Tenderloin

The Fresh Market was having a sale on pork tenderloin this week, so I bought a pack of two when I stopped at my local store today.  I was going to make Rachel Ray's Balsamic Roast Pork Tenderloins, but then I remembered that my mother-in-law had sent my husband a recipe for pork tenderloin wrapped in bacon.  I didn't have the recipe, but I thought about putting a combination of bacon, brown sugar, and black pepper on my pork tenderloin, so I started looking at recipes online that contained those ingredients.  

Four pieces of bacon per tenderloin was the perfect amount.

Oh my goodness, this pork was amazing!  I definitely have a new favorite pork tenderloin recipe!

Bacon & Brown Sugar Pork Tenderloin

Ingredients

2 pork tenderloins -- about 2/12 to 3 pounds total
8 pieces of bacon
1/4 C light brown sugar -- packed
1 1/2 tsp coarse ground black pepper
1 tsp kosher salt

Directions

Preheat oven to 450 degrees.  Cover a baking sheet with aluminum foil and spray it with cooking spray.

Place your pork tenderloins on the baking sheet and season them with kosher salt and 3/4 tsp of black pepper.

In a small bowl, combine the brown sugar with 3/4 tsp of black pepper.

Wrap each pork tenderloin in 4 pieces of bacon, then rub them with the brown sugar & pepper mixture.

Cook your pork tenderloin for 15 minutes, then lower the oven temperature to 400 degrees.

I cooked my pork for an additional 12 minutes, until it reached an internal temperature of 150 degrees on my meat thermometer.  The USDA recommends that pork be cooked to at least 145 degrees, which is medium rare.  Allow the pork tenderloin to rest for at least 5 minutes before slicing.

Serves 6 to 8

Recipe Notes

Leftovers Update -- Yesterday, I made two pork tenderloins, but we only ate one for dinner.  I always make two, so we have leftovers.  Today, I reheated my pork for 5 minutes in an oven set to 350 degrees, then turned the oven to broil to crisp up the bacon.  It was just as delicious as it was yesterday!  

This picture is from the second time I made this recipe.  I love bacon so much, I might use 10 or 12 pieces next time!  :-)

This dish was inspired by a recipe on Yummily for Peppered Bacon-Wrapped Pork Tenderloin.  You can view it here.

Linked to: Gluten-Free Wednesdays 

Ravioli Experiments

My gluten free goal for 2014 was to make a gluten free version of the homemade beef ravioli my mom and aunt make.  I have been reading recipes online for a couple of months in preparation.  Somewhere along the way, I decided that I wanted to make a grain free version.  I knew that Cappello's makes a gluten free, grain free pasta, and I wanted to try and make my ravioli dough with similar ingredients.  My uncle had tried their pasta at a restaurant while skiing out west and said it was fantastic.  If the shipping charges were not so pricey, I would have just bought Cappello's lasagna noodles and made gluten free ravioli with them.  I saw this idea on The Domestic Man's blog while doing my ravioli research.  You can check out the beef ravioli he made with Cappello's lasagna sheets here.  If you live in Colorado, Cappello's is available at a variety of different shops and restaurants.  You can view the list here.  

My mom told me to buy lean ground beef for my filling.  Since we were making a double recipe of pasta, I bought almost 2 pounds of ground beef.  

Restaurant Marrakesh -- Epcot

Last night, we dined at Restaurant Marrakesh in the Morocco Pavilion at Epcot.  Our original plan was to eat at Tutto Gusto, but they had a long wait and it appears that my favorite pasta dish is no longer on the menu.  

We have eaten at Restaurant Marrakesh several times before and always had a good meal.  It's tucked away in the back of the Morocco Pavilion.  

We only had to wait a few minutes to be seated.  While we waited, I had a chance to admire the decor.  The rugs, tile work, and lanterns are impressive.  

Restaurant Marrakesh never seems to be too busy, so it's a great place to dine if you don't have advance dining reservations.

A chef came out to see me to discuss the menu.  Unfortunately, the only appetizer that is gluten free is the assorted Moroccan salads for two, and for dessert, I was told that fruit is the only option.  For dinner, the chef said I could order the shish kebab, chicken kebabs, lemon chicken tagine, or Mogador fish tagine, and I am pretty sure he said the Roast Lamb Meshoui was ok as well.

Restaurant Marrakesh is still serving Ener-G rolls, which I usually do not enjoy, but they were heated perfectly.

For an entree, I chose the chicken kebabs, minus the couscous, which contains gluten.  I was offered yellow rice with vegetables instead.  The chicken kebabs are served with an olive salad, but I asked for hummus because I am not a huge olive fan unless they are the plain black pitted variety from a can.  The chicken skewers contained vegetables, and everything was cooked and seasoned well.  I enjoyed dipping my meat and vegetables in the hummus, and the rice was tasty as well.  I felt it was a generous plate of food and I left satisfied.   Restaurant Marrakesh accepts Tables in Wonderland, but even with the 20% discount, I thought the meal was a little pricey.  

After dinner, we walked over to the France Pavilion to Les Halles Boulangerie & Patisserie.  Last week, I sampled the macaron selection, but this time, I was in the mood for Creme Brulee.  It was delicious!

My friend Sarah from Gluten Free & Dairy Free at WDW has visited Restaurant Marrakesh for dinner and chose several different options than I did.  You can check out her review here.

I also enjoyed reading the most recent review on The Disney Food Blog.  You can view it here.

Turkey Avocado Bacon Sandwich on English Muffin Bread

I finally did it!  It took me 7 whole weeks, but I finally made a recipe from Nicole Hunn's newest cookbook, Gluten Free on a Shoestring Bakes Bread.  I had such grand plans when this cookbook arrived.  I was going to make gluten free panettone, ciabatta, garlic knots, monkey bread, and soft Olive Garden-style garlic butter breadsticks.  Well, life sometimes gets in the way of our plans.  I received my book right after my Thanksgiving house guests left.  My "To Do" list heading into December was huge.  I had recipes to develop, blog posts to write, presents to buy and wrap, and Christmas cards to make and send, so my newest cookbook, by my favorite gluten free recipe blogger, was sadly neglected.  A blog post by Nicole today, showing pictures of bread made by her followers, finally gave me the kick in the pants I needed to try a recipe.  

I decided to start easy and make English Muffin Bread.  You can view the recipe here.  For the 3 cups of gluten-free bread flour, I used 300 grams of Better Batter Gluten Free Flour, 75 grams of unflavored whey protein isolate, and 45 grams of Expandex modified tapioca starch.

After I sampled the end piece, I decided that this would make great sandwich bread.  

I used Boar's Head Honey Smoked Turkey Breast on my sandwich.  All of their deli meats, cheese and condiments are gluten free.  You can read more about it here.  I purchase Boar's Head products from Publix.  

I was torn between Boar's Head Swiss cheese and provolone.  I decided on the provolone tonight.  

My finished sandwich contained 2 thin slices of English muffin bread, 1/2 avocado, yellow grape tomatoes (sliced in half), a generous sprinkle of kosher salt, 2 slices of turkey, one slice of provolone, and 4 slices of bacon.  It was quite yummy!  Next time I might put it in my panini press.

You can check out several of Nicole's recipes from Gluten Free on a Shoestring Bakes Bread online.  Click on the names to see them.

Oatmeal Bread

Hoagie Rolls

Chocolate Bread

Olive Garden-Style Gluten Free Breadsticks

Gluten Free Hawaiian Sweet Rolls 

If you are considering purchasing the cookbook, you should check out Nicole's blog post about getting ready for Gluten Free on a Shoestring Bakes Bread.  You can view it here.  This cookbook is not for the faint of heart, but if you love great bread, you should definitely consider purchasing it.  My goal is to try a new recipe every month.  When I am being lazy and craving bread, I can always fall back on Gluten-Free Girl's recipe for gluten free dinner rolls.  They are delicious and incredibly easy to make. You can view my blog post about Gluten Free Dinner Rolls here.

A final note -- I highly recommend Nicole Hunn's first two cookbooks.  You can view them here and here.

Le Macaron

I have written about Le Macaron in previous blog posts and on my Facebook page, but it's time for Le Macaron to have its own blog post.  It most certainly deserves it!  

We have been going to Le Macaron for dessert since it opened in Winter Park.  It's located on Park Avenue in the same building as Paris Bistro, a restaurant I have been wanting to try because of all of their gluten free options.  

We love to check out the super-size goldfish on the way to their storefront.  

In the Orlando area, Le Macaron has locations in Winter Park and Altamonte.  You can view their other locations here. 

All of the macarons at Le Macaron are gluten free, with no preservatives or artificial flavors  They are not macaroons, the cookies with lots of coconut.  Macarons are French confections created from ground almonds and soft meringue.  They are slightly crispy on the outside, and have delicious creamy centers.  

I took a picture of all of their flavors for you.  The pistachio is one of my favorites.  My daughter Kate likes the candied ginger chocolate.  I'm not sure if we've ever tried the passion fruit dark chocolate.  

Le Macaron also has coconut, raspberry, and Columbian coffee, one of my daughter Emma's favorites.  

Other options include Belgian chocolate, blackcurrant, and walnut.  

Wait, there's more!  You can order Madagascar vanilla, rose, or chestnut.  

Still not done!  There is also Praline-Gianduja, lemon cream, and raspberry lime.  

 I saved the best for last -- the gingerbread, basil & white chocolate, and my favorite, the caramel salted butter.  They are like a little taste of heaven!  

Update -- Le Macaron now has lavender macarons!  I love the little decoration it has.

Le Macaron also sells gelato, which does not contain gluten, but I was told that there could be cross contamination issues where it is made.  My husband, daughters, and mother-in-law love the coconut chocolate gelato.

There are so many amazing restaurants that we love to go to in Winter Park.  We usually don't eat dessert at any of these establishments though, because we love to stop in at Le Macaron after dinner.

Here's a list of the other Winter Park restaurants I have reviewed.  Click on their names to see the blog posts.

Restaurants on Park Avenue

Cafe 118 Degrees

Bosphorous Turkish Cuisine

Orchid Thai Cuisine

Prato

Other Restaurants in Winter Park

P.F. Chang's 

Brio Tuscan Grille

Toasted

Have you been to Le Macaron?  What is your favorite flavor?  

Chipotle Mexican Grill

My husband was in Atlanta today, so I decided to take my daughters to Ethos Vegan Kitchen for dinner.  Once they heard the name, they were having none of that.  My daughter Katie told me that she likes cheese and milk and didn't want to go.  When Emma started complaining too, I opted for their choice, Chipotle.  

We have been to the Chipotle on Colonial many times before, but have never eaten the chips.  When I asked about the chips being gluten free, the cashier pulled out this allergen sheet.  All the menu items are free of gluten except the soft flour tortillas.  Most items are also free of milk, soy, and sulfites.  All food at Chipotle is free of eggs, fish/shellfish, sesame, peanuts, and tree nuts. You can get a better view of the the allergens & gluten list here.  Chipotle, like most restaurants, warns about the potential of cross contamination.  I always ask the employee helping me to change their gloves, and don't be afraid to ask for anything from the back if you are worried about cross contamination.  

I ordered my usual -- a burrito bowl with brown rice, pinto beans, corn salsa, cheese, and guacamole.  I love this burrito bowl!  For meat, I could have chosen braised carnitas, or adobo-marinated and grilled chicken or steak.  Other choices for burrito bowls include cilantro-lime white rice, black beans, tomato salsa, and sour cream.  The crispy tacos, and a salad with the same toppings as the burrito bowls with a chipotle-honey vinaigrette are other gluten free options.  

I sampled the chips that came with Emma's kid's meal.  They were very good.  

I like that Chipotle is committed to serving food with integrity.  They try to find the best ingredients raised with respect for the animals, the environment, and the farmers.  You can read more about it here. 

You can view Chipotle locations here.  

Check out this interesting article about Chipotle entering the pizza market.  Pizza Locale's menu will include a gluten free crust.  You can read about it here.  

Chebe Pesto Chicken Pizza

Until 2013, I thought that I would never eat truly delicious pizza again.  I had found a gluten free frozen pizza that I liked, Against the Grain Pesto Pizza, but I wanted more.  Then I started making pizza with Chebe last summer.  You can read about all of our early experiments with Chebe here.  Since I wrote my last Chebe pizza post about our Sausage & Spinach Pizza, I actually found great gluten free pizza at a restaurant.  You can read about our dining experiences at California Pizza Kitchen here.  

The key ingredients for all of our Chebe pizzas are Chebe Original Cheese Bread Mix and Organic Valley Mild Cheddar Cheese.  We tried the Chebe Pizza Crust Mix, but weren't crazy about the seasonings in it, so we make our pizzas with the Cheese Bread Mix instead.  I purchase it from amazon or Chamberlin's in Winter Park. 

We love our cast iron pizza pan.  If you don't own one, it is worth the investment.  We tried making Chebe pizza on an aluminum pizza pan and the crust did not crisp up.  Lodge cast iron pizza pans are available from amazon for a very reasonable price.  You can view them here.  We clean our cast iron pizza pan with a rub of salt and water, then season it with a little bit of oil before putting it away.  I store all my cast iron pieces in the warming drawer of my oven, so I don't have to worry about getting oil in my cabinets.  

My new favorite mozzarella cheese to make pizza with is Bel Gioioso Fresh Mozzarella Pearls, because I don't have to slice them, and it's easy to sprinkle them around the pizza.

When using fresh mozzarella on a pizza, it is important to remove some of the moisture before baking, by placing it between two paper towels for at least 15 minutes.  

On the back of the Chebe Original Cheese Bread Mix box, it says you will need 2 tablespoons of oil, 1 cup of shredded cheese, 2 large eggs, and 1/4 cup of water.  I pack my Organic Valley Mild Cheddar Cheese into my 1 C measuring cup.  When I let go, it looks like it is overflowing.  

I like to beat my eggs in a large bowl, then add the cheese and 2 T of extra virgin olive oil or organic canola oil.  I then mix these ingredients well with a fork.  

Next, I slowly add the Original Cheese Break Mix to the bowl, and stir it with a soup spoon

Here is what my pizza dough looks like after I stir in 1/4 C of water.  

I knead it before placing it on my lightly oil pizza pan.  Even though our pan is always seasoned with olive oil before we put it away, I add a little more and gently wipe it with a paper towel before adding my pizza dough.  

With my hands, I evenly spread the dough out on my pizza pan.  

I par bake my crust on the bottom shelf of my preheated oven on 450 degrees for 12 minutes.  It usually comes out with several large bubbles, which I flatten with the back of a fork before adding my toppings.  We have tried pricking it with a fork before par baking it, but the bubbles still happen anyway.

I evenly brush the pesto on my par baked crust.

After I cut off the tops of my tomatoes and squeeze out the seeds, I slice them in half or in thirds before adding them to my pizza.

A generous amount of chicken goes on next.

Lastly, I add the mozzarella, Parmesan, Romano, and Feta cheese.

I love pizza night and our pesto chicken pizza is one of my favorites.  I am looking forward to a leftover slice for lunch tomorrow!

Chebe Pesto Chicken Pizza

Ingredients

Crust
1 box of Chebe Original Cheese Bread Mix
2 T olive oil or organic canola oil
1 C of shredded cheese (sharp or hard works best) -- firmly packed
2 large eggs
1/4 C water

Toppings
1 to 1 1/2 C cooked chicken breast -- cut into small pieces (I use chicken from a Costco Rotisserie Chicken)
1/2 recipe of pesto (see below)
1 10 ounce bag San Marzano tomatoes or a small container of grape tomatoes -- cut off the tops, squeeze out the seeds, and cut in half or in thirds
8 ounce package of fresh mozzarella
Parmesan and/or Romano -- grated
Feta crumbles

Directions

Preheat your oven to 450 degrees and lightly oil your pizza pan.

Place your mozzarella between two paper towels to remove moisture.

In a large bowl, beat the eggs before adding the shredded cheese and 2 T of oil.  Mix well with a fork, then slowly add the Chebe Original Cheese Bread mix.  Stir well with a spoon before adding 1/4 C of water.  Mix as well as you can with a spoon, then knead the dough until smooth with your hands.

Place the pizza dough on an oiled 14 inch cast iron pizza pan and spread it out evenly with your hands.

Par bake the crust on a shelf in the bottom third of your oven for 12 minutes.  Flatten out any bubbles with the back of a fork before adding toppings.

Brush the pesto on your pizza.  Add the tomatoes and chicken.  Finally, add the mozzarella, and an even sprinkle of Parmesan, Romano, and Feta cheese.

Bake for another 11 minutes on the bottom shelf before moving the pizza to the top third of your oven and turning it to broil.  Broil for a minute or two until the cheese is bubbly and perfectly browned.

Loosen your pizza from the pan with a large spatula before carefully sliding it onto a serving platter or pizza pan to slice and serve.

You can view other Chebe pizza ideas in my Pizza Experiments blog post here.

FYI -- The package states that Chebe Original Cheese Bread Mix is free of gluten, soy, corn, rice, potato, yeast, peanut/tree nuts, egg, iodine, and sugar.  It is certified gluten free and non GMO.  It contains manioc (tapioca) flour, modified manioc starch, dry milk, and iodine-free sea salt, making it grain free as well.

We buy our Feta crumbles, Romano, and Parmesan in the cheese section of Whole Foods.   I purchase Bel Gioioso Fresh Mozzarella Pearls from Publix.

For more information on Chebe and where it can be purchased, you can visit Chebe's website here.

Pesto Recipe

Ingredients

1 C fresh basil -- packed

2 T pine nuts

1 clove garlic -- minced

1/4 tsp kosher salt

1/8 tsp coarse ground black pepper 

1/3 C extra-virgin olive oil 

1/4 C grated Romano or Parmesan cheese

Directions

Combine the first 5 ingredients in a food processor, and pulse until they are well combined.  Add the oil and cheese.  Pulse until smooth.  

This recipe makes enough pesto for 2 pizzas.  

Leftover pizza right out of the fridge is something I always look forward to.  It is amazing!  My daughter Kate loves to pack a leftover slice for lunch at school.

August 17, 2014 Update

Today, I used mozzarella balls, and a three cheese shaved blend of Parmesan, Romano & Asiago.  Super yummy!