Dips and Sauces

Meals in 30 Minutes or Less

A Guide so Easy a Complete Idiot Could Succeed!

by Joi

The Complete Idiot's Guide to Meals in 30 Minutes or Less

I have nothing but crazy wild love for the Complete Idiot books. I have so many of them that some of my bookcase shelves are entirely orange! I was recently sent a few of these consistently wonderful books to review on the food blog, causing me to do a happy dance across the kitchen floor. One of these books was the one you see pictured above, The Complete Idiot’s Guide to Meals in 30 Minutes or Less.

This priceless 450+ page  book contains more than just 500 recipes you’ll use again and again, it also has great tips and tricks of the trade dispersed throughout under the headings of…

  • Definition. Cooking terms you may not be familiar with are defined and explained.
  • Minute Morsel. Information that makes cooking even more fun.
  • On the Clock. Tips for making something simpler, quicker, faster, and easier.
  • Time Waster. Alerts for things to watch out for – mistakes, misunderstandings, and potential hazards.

One of the recipes I’m most anxious to try is the Fast Spinach and Artichoke Dip.  My own Spinach and Artichoke Dip recipe, which I make OFTEN (to the delight of all involved) takes about 1-1/2  hours to make – including baking time! I also notice that it would… cough, cough… appear to be a much healthier, calorie-friendly recipe than my own. So, I can’t wait to take this one for a test drive.

Fast Spinach and Artichoke Dip

2 cups fresh baby spinach leaves
1 (14 oz) can artichokes, drained
1 cup shredded Parmesan Cheese
1/2 cup light cream cheese, softened
1/2 cup low-fat mayonnaise
1/2 cup nonfat plain yogurt
1/4 cup shredded mozzarella cheese
1/2 tsp. chopped garlic
Dash hot pepper sauce
Tortilla chips or wheat crackers

  1. In a food processor fitted with a metal blade, process spinach, artichokes, Parmesan cheese, cream cheese, mayonnaise, yogurt, mozzarella cheese, garlic, and hot pepper sauce until thoroughly combined but still very chunky.
  2. Scrape mixture into a microwave-safe serving dish, and microwave on high for 2 minutes or until bubbling.
  3. Stir and serve with tortilla chips or wheat crackers.

Seriously??? You could practically do this on a commercial break!  Sounds delicious.

About the Author

Food and wine writer Tod Dimmick is the author of four cookbooks. His work has been mentioned in the New York Times and the Boston Globe, and can be found on bookstore shelves from Boston to Sydney. Since a book project in 2005 oriented around healthy eating, Tod has increasingly focused his food writing on topics related to a healthy diet, and the evolution of produce purchase decisions from those based on price to those based on quality and provenance. For 1000radishes, the Will Work For Food Project, and for the Powisset Farm CSA, he supplies recipes and suggestions for local, in-season produce. On the more indulgent side, he also creates recipes for the Phantom Gourmet television show. The Phantom crew films these recipes in Tod’s kitchen outside of Boston.In 1991, he founded Tasting Times, the food and wine publication for busy people on a budget. The Tasting Times Wine Hotlist and Wine Minute blog have an international following. In 2000, he agreed to design and write The Busy Person’s Guide to Gourmet Cooking on a Budget web page for WZ.com, the well-known online guide site. In less than a year, subscribership to his email newsletter of the same name grew from 0 to over 75,000.

Before you even get to all of the recipes, you have a couple of very informative (and creative) chapters:

  1. “Faster and Better” – You’re reminded of the importance of good meals and reassured that cooking meals quickly doesn’t compromise the taste or the quality.
  2. “Stocking Your Pantry” – Learn the essential ingredients you need to have in your pantry at all times. These “go to” ingredients are the ones no cook wants to be caught without. You’ll also learn more about herbs and seasonings, fun foods to have on hand, and a very convenient primer on substitutions.
  3. “Essential Equipment” – Pots, pans, tools, knives, technological marvels that’ll get you in and out of the kitchen in less time than I’m spending on this review!

Recipes Included in this Awesome Book:

  • Healthy Buttermilk Waffles
  • Quick and Healthy French Toast
  • Light French Toast with Fresh Strawberries
  • George Ames’s Blueberry Muffins
  • Raspberry Crunch Yogurt
  • Breakfast Yogurt
  • Frozen Berry Shake
  • Italian Herb Omelet
  • Baby Shrimp Omelet
  • Scrambled Eggs with Sun-Dried Tomato and Sweet Onion
  • Apple and Toasted Pecan Salad
  • Chickpea Salad
  • Three Bean Salad
  • Jean’s Oriental Cabbage Salad
  • Barry’s Taco Salad
  • Tuna-Cannellini Salad
  • Hearty Chili
  • Vegetarian Chili
  • Grilled Chicken and Sweet Onion Sandwiches
  • Tuna Salad Wraps
  • Vegetarian Wraps
  • Chicken, Mozzarella, and Roasted Pepper Bites
  • Corned Beef Cornucopias
  • Quick Crab Balls
  • Boiled Mushroom Caps with Fresh Mozzarella
  • Garden Salsa
  • Salsa Verde
  • Grilled Hummus Triangles
  • Crab Ricotta Dip with Roasted Red Peppers
  • Red Pepper-Parmesan Dip
  • Mozzarella, Almond, and Spinach Wraps
  • Sun Dried Tomato Spread
  • Tofu Salad Spread
  • Mexican Chili Dip
  • Baked Sole
  • Crisp Fried Haddock
  • Whisker-Licking Good Catfish
  • Grilled Shrimp Scampi
  • Lightning Seafood Stir-Fry
  • Quick Crab Cakes
  • Drumroll Chicken
  • Buffalo Wings
  • Quick Home-Style Barbecued Chicken
  • Orange Chicken
  • Aunt Jean’s Dijon Chicken
  • Chive Chicken
  • Mustard-Glazed Chicken Breasts
  • Chicken Paprika
  • Grilled Apple Chops
  • Steak and Onions
  • Beef and Broccoli Stir-Fry
  • Fast Stuffed Peppers
  • Ratatouille
  • South-of-the-Border Eggs
  • Stuffed Tomatoes
  • Sizzling Tofu and Asparagus Stir-Fry
  • Vegetable Stir-Fry
  • Portobello Pizza
  • Red Beans and Rice
  • White Bean Salad
  • White Beans with Olive Oil, Gorgonzola, and Sage
  • Italian Farmhouse Stew
  • 20-Minute Tomato Sauce
  • Fettuccini Alfredo
  • Linguini with Hot Pepper and Oil
  • Roasted Red Pepper and Artichoke Pizza
  • White Pizza with Olives and Fresh Mozzarella
  • Feta and Black Olive Pizza
  • Orange French Toast
  • Light and Fluffy Pancakes (calls for unsweetened applesauce!)
  • Secret Cheeseburgers
  • Meatballs
  • Quick Tacos
  • Chicken Quesadillas
  • Pepperoni Pizza Dip
  • Garlic Toast with Tomato Dipping Sauce
  • Onion Rings
  • White Beans and Dark Greens
  • Balsamic Green Beans
  • Baked Cauliflower
  • Broccoli with Cheese Sauce
  • Steamed Asparagus
  • Fried Tomatoes (green or red!)
  • Baked Acorn Squash
  • Skillet Parmesan Artichokes
  • Sauteed Spinach
  • Garlic Mashed Potatoes
  • Fast and Easy Scalloped Potatoes
  • Quick Chinese Cabbage Stir-Fry
  • Sauteed Cabbage with Bacon
  • Bacon, Eggs, and Rice
  • Spaghetti Carbonara
  • Penne Pasta Salad
  • Carol Ann’s Tortellini Salad
  • Garden Bruschetta
  • Skillet-Baked Cornbread
  • Buttermilk Biscuits
  • Scones
  • Peach Yogurt Parfait
  • Strawberry Cheesecake Cupcakes
  • Blueberries and Cream
  • Almond Piecrust
  • Mixed Fruit Betty
  • Dad’s Baked Fruit
  • Velvet Fudge
  • Mocha Mousse
  • Chocolate-Chip Cookies
  • Almond Chocolate Parfaits
  • Almond Oatmeal Cookies
  • Grandpa Phil’s Pudding
  • Lightning Strawberry Shortcake
  • Grammalane’s Lemon Pie

And those are just the ones I’ve marked to make this month!

I LOVE everything about The Complete Idiot’s Guide to Meals in 30 Minutes or Less, but I’m especially excited about the SCADS of breakfast recipes and tips. There’s a very small window of opportunity to put breakfast on the table (or in a hand as it rushes out the door). These recipes will come in… pardon the pun.. very handy.

Click through one of the links or the picture for more information. You’re going to love this one!

*** Footnote: I have absolutely NOTHING against microwaves – I love and use mine with pride – but I just had to add this: You’d be surprised how few of the recipes in this book use the microwave!

Bobby Flay’s Guacamole Recipe: Just the Right Amount of Heat

From the New Food Network Magazine

by Joi

Bobby Flay's Guacamole Recipe

The May 2012 issue of Food Network Magazine is one you’ll want to grab. You can’t miss it – there are three HEAVENLY looking tacos on the front cover that’ll catch your eye right away. Inside the magazine, in addition to gazillions of recipes, tips, and tools of the trade, there are 50 delicious and creative ways to make/serve a family favorite: Tacos!

The first recipe I tried from this issue was a Guacamole recipe from Bobby Flay. It was, as you’d expect, exceptional.  Normally, this avocado fanatic just likes her guacamole with avocado and a little lime or lemon – maybe a little salt.  Avocados are so amazing it’s really all I want to taste.

However… this recipe has won me over to adding different ingredients to compliment the avocado.  This particular guacamole recipes is one of the best I’ve ever tried. It’s outstanding.

Bobby Flay’s Guacamole

4 ripe Haas avocados, peeled, pitted and chopped
1/2 small red onion, finely diced
1 jalapeno pepper, finely diced
Juice of 2 limes (about 1/4 cup)
1/4 cup chopped fresh cilantro
Kosher salt and freshly ground pepper

Combine the avocados, red onion, jalapeno, lime juice and cilantro in a bowl and gently mix to a chunky consistency. Season with salt and pepper.

Along with this guacamole recipe, there’s a recipe for Bobby Flay’s Cumin Dusted Tortilla Chips. Be sure to grab the magazine and check that out!

Guacamole Bowls:

Guacamole Recipe for Garlic Lovers

Isn't That Just About All of Us?

by Joi

Guacamole Bowl
Progressive International Guacamole Bowl

My family loves avocados so much it’s a wonder we aren’t all a delightful shade of green. One of my favorite ways to enjoy an avocado is to slice it in half, remove the peel and the pit, and squeeze some fresh lemon juice over the fruit.  Then I like to fill the holes with a prepared mixture of finely chopped tomatoes, cilantro, pinch of salt, and olive oil.  Optional additions (depending on my mood) are finely chopped onion, cilantro, and/or chopped jalapenos.

The recipe, below, is one I’m very anxious to try. It’s from Knorr.  My husband is the biggest garlic lover in the world, so I’m pretty sure this one will make his mouth water.

Guacamole Recipe

2 medium avocados, peeled and mashed with a fork
1/4 cup seeded and finely chopped tomato
1/4 cup chopped green onions, rinsed and drained
1 Tbsp. chopped fresh cilantro
1 Tbsp. lime juice
1 Knorr® Garlic MiniCube, crumbled

Combine all ingredients in small bowl. Garnish, if desired, with additional chopped green onions and serve with tortilla chips.

I can’t tell you how wild I am about the Guacamole Bowl (shown at the top) and the Salsa Bowl (shown below)! They’d make adorable gifts (Mother’s Day, Father’s Day, Christmas…) and would look crazy cute in your own kitchen. I can’t wait to welcome them into my own kitchen.

Salsa Bowl
Progressive International Salsa Bowl

Roasted Red Pepper Hummus

Recipe from Ellie Krieger's Comfort Food Fix

by Joi

Ellie Krieger Comfort Food Fix

Not only do I passionately collect cookbooks, the first section I head for at the library is the cookbook aisle.  I’m obsessed with recipes, cooking, and everything remotely connected to food.

Could you tell?

The wonderful thing about checking cookbooks out at the library is you get to take them for a “test drive” and see if they warrant a trip to Amazon.   With some cookbooks, I only find a couple of recipes that interest me, so I simply jot them down on a recipe card. However, other cookbooks, such as  Ellie Krieger’s cookbooks (each and every one!), send me to Amazon.com faster than payday sends me to the store. With speed that breaks the sound barrier.

The most recent cookbook to pass the “test drive” was Ellie Krieger’s Comfort Food Fix: Feel-Good Favorites Made Healthy.  I realized there wasn’t enough ink in the house to record all of the recipes I’d want to make in this particular cookbook, so I put my pen away and told Ellie’s lovely face I’d see her on Amazon.

Soon.

The first recipe I made from this cookbook was the Roasted Red Pepper Hummus.  Like all results from an Ellie Krieger recipe, the hummus was phenomenal.

Roasted Red Pepper Hummus

1 larger roasted red pepper, drained and rinsed if jarred
1 clove garlic, minced
1/2 teaspoon salt, plus more to taste
One 15 oz can chickpeas, preferably low-sodium, drained and rinsed
2 tablespoons tahini
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil, plus 1 teaspoon for garnish
1/4 teaspoon ground cumin
2 tablespoons water

Finely chop 1 tablespoon of the roasted red pepper and reserve for a garnish. Coarsely chop the remaining roasted red pepper.

Using the broad side of a knife blade, mash together the garlic and the 1/2 teaspoon salt to form a paste.  Place the garlic paste, chickpeas, tahini, lemon juice, 2 tablespoons of the oil, the cumin, the water, and the roasted red pepper into a food processor and process until smooth.  Season with additional salt to taste.

Place the hummus into a serving bowl and garnish with the reserved red pepper.  Drizzle the remaining 1 teaspoon oil over the top.  Hummus will keep for about 1 week in an airtight container in the refrigerator.

Yield: 8 servings

Food Processors

Honey, You’re Gonna Love These Recipes

Add Honey Flavor to Your Holiday Meals

by Joi

Holiday Recipe: Honey Roasted Butternut Squash Soup!

If you read my ramblings on my food blog or my daughter’s tea review blog, you know I’ve got it BAD for honey.  Seriously bad.  I put honey in my oatmeal, on biscuits, cornbread, in hot tea, in cold tea, in grits, on peanut butter sandwiches, on apple slices, on pears, on peaches, in yogurt… And, yes, I’ve been known to walk right up to my little bear of honey (spoon in hand) and just have honey on honey.

Not only is honey delicious, it’s good for you. It’s an amazing alternative to sugar and if you suffer from allergies, it’s somewhat of a miracle worker.  If you get local honey (that’s the kicker, it must be LOCAL), it makes your allergies better.  I have horrific seasonal allergies – I even used to be on allergy shots.  I’m thrilled to say those days are over.

Below are a few great holiday recipes starring honey. Honeydrop Beverages (which I’ve never actually tried, but would love to), the all natural line of teas and juices sweetened with a tablespoon of pure honey, has partnered with Dan Lorig, former Executive Chef of Gulf Stream – Hillstone in Los Angeles and founding team member of Tom Colicchio’s Craftsteak in New York City to offer a few honey-centric recipes perfect for the holidays.

Since there is honey involved, I’m all in.  The first recipe is for Honey Roasted Butternut Squash Soup (pictured above).   This soup would be amazing for Thanksgiving, wouldn’t it?!  It’d also be great to have after spending Black Friday shopping and fighting crowds.  It’d warm you up and make the world a wonderful place to live again.

Honey Roasted Butternut Squash Soup

Ingredients:

12 Fl. Oz. White Wine
1 fl. Oz Vegetable Oil, as needed
2 Oz Shallot, Chopped
6 Oz Celery, Medium Dice
3 Oz Carrot, Medium Dice
1 Tbsp Garlic Clove, Chopped
2 Lbs Butternut Squash, Cooked
2 Fl Oz Olive Oil, as needed
4 Fl Oz Honey
3 Qt Vegetable Stock
8 Fl Oz Heavy Cream
Salt, to taste
White Pepper, Ground, to taste

Squash

1. Peel and seed Squash

2. Cut Squash into 1”-2” cubes

3. Place Squash in a medium bowl, mix with olive oil and honey to lightly coat

4. Spread Squash over a sheet tray and lightly season with salt and white pepper

5. Roast at 300 F for approximately 1 hr or until fork tender

Soup

1. Heat oil in a medium saucepot to low heat. Add the shallots, garlic, celery, onion and carrot. Cook slowly until soft/translucent.

2. Add White Wine and simmer 2 minutes

3. Add cooked squash and vegetable stock. Bring to a boil, then simmer for 1 hour

4. Puree in a blender or food processor until very smooth then strain. Repeat if necessary to achieve desired consistency

5. Add Heavy Cream and return to heat; simmer 20 minutes

6. Adjust seasoning with Honey, salt and white pepper to taste

7. Serve immediately

Honey Mustard Vinaigrette recipe

 

Honey Mustard and Herb Vinaigrette

Makes Approx. 1qt

Ingredients:

1/3 cup Champagne Vinegar
2/3 cup Apple Cider Vinegar
1 tbsp Dijon Mustard
1 Shallot, Chopped
1 tbsp Thyme, Fresh, chopped
1 tbsp Parsley, Fresh, chopped
2 Tsp Honey
20 Fl Oz Extra Virgin Olive Oil

Salt and Cracked Black Pepper, to taste

1. Combine all of the ingredients except the oil.

2. Gradually incorporate the oil in a steady stream.

3. Adjust the seasoning to taste with salt and black pepper.

4. Serve immediately over mixed greens or store in refrigerator for up to one week

Honeydrop Beverages

About Honeydrop Beverages:
Honeydrop Beverages is a healthy line of teas and juices powered by honey. Each bottle of Honeydrop is made with a spoonful of pure honey, is void of all refined or artificial sweeteners and contains only 70 to 90 calories. In 2011, Honeydrop announced its “Buy a Bottle – Save a Bee” initiative where a percentage of the profits from each bottle sold are donated to local beekeepers throughout the country to help battle Colony Collapse Disorder (CCD), an epidemic threatening the global bee population.

Make Ahead Olive Bruschetta Topping

And More Olive Love

by Joi

In my last post, the Italian Olive Burgers, I confessed my undying, unwavering love for olives. Olives are, of course, more than just a pizza topping (although they are THE pizza topping as far as I’m concerned). I also love olives in pasta salads, tacos,  tossed salads, spaghetti, straight from the jar, in pickle trays, omelets, and on and on.   I also love to make a Mediterranean bagel with a toasted bagel lightly slathered with Cream Cheese.  On top of the cream cheese, I layer slices of roma (or grape) tomatoes and olives.  If my herb garden is in glorious bloom, I add a little basil… just a little though, one mustn’t steal the show from the olives.

Below is another great olive recipe.  How delicious does this picture look?!

Bruschetta Recipe: Olive Bruschetta

Make Ahead Ripe Olive Bruschetta Topping

Prep Time: 10 minutes | Cook Time: 0 minutes | Servings: 12
1 container (6.5 oz.) Lindsay® Re-closeables Pitted Ripe Olives, drained reserve container
1/4 cup drained finely chopped sun dried tomatoes packed in oil
2 tablespoons shredded (not grated) Parmesan or Asiago cheese
1 tablespoon extra-virgin olive oil or oil from sun dried tomatoes
1 clove garlic, minced
1/2 teaspoon dried basil
1/4 teaspoon dried oregano

Quarter or coarsely chop olives; place in a medium bowl. Add remaining ingredients; mix well. Return mixture to container; chill until serving time. Serve spooned over toasted French bread slices or pita or bagel chips.

Nutrients Per Serving:
Calories: 42
Calories from fat: 35
Total fat: 4g
Monounsaturated fat: 3g
Cholesterol: 1mg
Sodium: 137mg
Total Carbohydrates: 2g
Dietary fiber: 1g
Protein: 1g

Killer Mediterranean Hummus Recipe

Delicious, Nutritious, and Easy to Make

by Joi

Hummus Recipe

When it comes to healthy recipes, it’s hard to beat hummus, especially when it’s as healthy and delicious as the following hummus recipe from KRUPS.

Mediterranean Hummus Recipe

1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
4 tablespoons lemon juice
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Fresh Salsa Verde Recipe

Tomatillos Star in this Zesty Salsao

by Joi

Fresh Salsa Verde Recipe

You’ll frequently see salsa recipes and salsa love on this food blog. Why? This food blogger is, how do you say, freaking obsessed with salsa! I mean, seriously, there are so many variations and each tastes fresh and fabulous.  What’s more, salsa can be as healthy as you want it to be. Mediterranean cooking is known to be incredibly healthy and some of the main components of a Mediterranean Diet are right there in salsa: Tomatoes, garlic, peppers, onions..

Nutritional expert Joy Bauer even suggests using salsa as a substitute for creamy dressings on sandwiches.  Been there, done that, and called it Heavenly. I even replace salad dressing with salsa a most of the time – it ups the vegetable ante while keeping out unwanted fats and calories.  I can’t wait to find tons of ways to enjoy the Salsa Verde recipe below. It’s from KRUPS, so I know it’s a knock-out.

Fresh Salsa Verde Recipe from KRUPS

1 1/2 pounds tomatillos, husks removed
1 Serrano chili, more or less, optional
1 garlic clove, chopped
1 teaspoon salt, plus more for seasoning
1/2 cup freshly chopped cilantro leaves
1 cup chopped white onion

Rinse the tomatillos under cold water. Put them in a pot and cover them with water. Bring to a boil, over medium heat. Reduce the heat and simmer uncovered, until their color has changed and they are cooked and soft but not falling apart, about 10 minutes.

Add the tomatillos to the blender along with the chili, the garlic clove and a teaspoon of salt. Puree until smooth. Stir in the chopped cilantro and onion. Taste for salt and add more, if necessary. Pour into a serving bowl.

Fava Bean and Sausage Dip

Delicious Dip for Any Occasion

by Joi

Sausage Dip Recipe

The recipe below would be ideal for Memorial Day, tailgating, or just kicking back and watching a little television. Anytime’s the right time for a recipe that calls for hot Itallian sausage and Castello-Rosenborg® Crumbled Blue cheese!

Fava Bean and Sausage Dip Recipe

3 cups fava beans, fresh or frozen
3 garlic cloves
1/2 teaspoon kosher salt
8 oz. fresh hot Italian sausage, casings removed
3 tablespoons tahini paste
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons freshly grated lemon zest
1/4 cup chopped parsley
1/2 cup Castello-Rosenborg® Crumbled Blue cheese
Flatbread crisps, cracker or pita breads

Directions:

  1. Bring fava beans, garlic, and salt to a boil. Reduce heat and simmer until beans are tender, about 3 minutes. Drain and set aside.
  2. Crumble sausage and cook in a skillet over medium heat for three minutes. Drain fat, return to heat, and continue cooking until sausage is completely cooked. Set aside.
  3. In a food processor, combine tahini, olive oil, lemon juice, and lemon zest. Add fava beans and parsley; pulse to a coarse mixture.
  4. Transfer mixture to a platter and top with sausage and crumbled blue cheese. Serve with crisps, crackers or pita.

Sour Cream Fruit Dip

This is so Extraordinary, You'll Eat the Plate

by Joi

Chrome Fruit Bowl

If you’re trying to get your kids, husbands, or self to eat more fruit, I have the solution and it’s delectable.  This extraordinary fruit dip is beyond delicious.  It kind of tastes like lemony sweetened condensed milk.

Except better.

While this sauce would be sensational drizzled over pound cake (or anything for that matter), he’s simply breathtaking when he hang out near the fruit bowl.  You can either make your favorite fruit salad and serve the sauce drizzled on top or you can put it in individual bowls and serve alongside apple slices, strawberries, kiwi, bananas, pineapple wedges, and so on.

Try it this weekend, it’ll rock your world.

Sour Cream Fruit Dip Recipe

1/2 cup butter or margarine (I use I Can’t Believe It’s Not Butter)
1 cup powdered sugar
1/2 cup sour cream
1/2 teaspoon freshly squeezed lemon juice
1/4 teaspoon vanilla extract

Using an electric mixer, beat butter and powdered sugar at medium speed until smooth. Add the sour cream, vanilla, and lemon juice. Beat until creamy. Cover and chill until ready to serve.

This amazing dip would also be fantastic served on top of a bowl of sliced peaches or pears. Speaking of peaches, try this sometime:  Slice fresh peaches into individual serving bowls.  Pour a little heavy cream or half and half over the peaches then sprinkle a bit of cinnamon on tops. Ridiculously good.

The Progressive International Chrome Wire Fruit Bowl pictured at the top of the post is from Amazon and it couldn’t be prettier, even if it you taped a picture of Halle Berry on the side.

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