Sunday Spotlight!!

Send me your favorite recipes for the Sunday Spotlight! Don't forget, the next feature could be yours!

White Cheddar Meatloaf - A Family Favorite!

You may be one of the many people that have said in the past "I'll never eat meatloaf" or "I don't like meatloaf" etc. The surprising thing is, homemade meatloaf is delicious, and with this recipe, I promise you won't be disappointed! So, forget the past...

I snagged this recipe from (no other than) Cooking Light. I provided the link below. However, we actually made this meal healthier and used TURKEY meat instead of ground sirloin. If you do use beef, use lean. This is a great meal to prep the night before then stick in the oven when you get home!

• 1/2  cup  fresh breadcrumbs (about 1 ounce)
• Cooking spray
• 1  cup  chopped onion
• 2  garlic cloves, chopped
• 1/2  cup  ketchup, divided
• 3  ounces  white cheddar cheese, diced
• 1/4  cup  chopped fresh parsley
• 2  tablespoons  grated Parmesan cheese
• 1  tablespoon  prepared horseradish
• 1  tablespoon  Dijon mustard
• 3/4  teaspoon  dried oregano
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1 to 1 1/2 pounds ground lean turkey meat
• 1  large egg, lightly beaten

Prep the night before:
1. Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.
2. While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes.
3. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each.

If you're prepping, then just pop in the fridge until tomorrow!

The next day:  (The recipe says - "Bake at 425° for 25 minutes or until done.")

Upon cooking, it took more like 35 to 40 minutes. Use a thermometer and just test until internal temperature reaches the correct temperature, around 160 degrees.

Serve with mashed potatoes! :)

For more info, visit:  http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000109591

"Sunday Spotlight" - Southwest Chicken Chili

So, Sundays always remind me of football season, and even though it's definitely not that time of the year, I wanted to go ahead and celebrate this spotlight with a new spin on an old Sunday favorite - chili!

This recipe is derived form a Campbells recipe I found - http://allrecipes.com//Recipe/southwest-white-chicken-chili/Detail.aspx - however, I cut a few ingredients and sped up the process for you, since it's time to start the work week again, and we all know how that can be...

What You Need:

1 tablespoon vegetable oil

4 (4 ounce) skinless, boneless chicken breast halves, cut into cubes (or, buy a pre-cooked rotisserie chicken, cut up half for the recipe, and save the other half for dinner tomorrow or make chicken salad for lunch)

4 teaspoons chili powder

1/2 cup diced onion

1 small green pepper, chopped

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

3/4 cup water

1 1/2 cups frozen whole kernel corn

1 (15 ounce) can white kidney beans (cannellini), rinsed and drained ( OR we used red kidney beans and it was still perfect)

Optional: 2 tablespoons shredded Cheddar cheese and a dollop sour cream

Also, tortilla chips are great for dipping!

How to Make:

1.   Heat the oil in a 4-quart saucepan over medium-high heat.  Add the chicken, chili powder, onion and pepper and cook until chicken is cooked through and vegetables are tender, stirring often. (If you buy the pre-cooked chicken, just add the other ingredients first, saute, then add chicken once the onions/peppers are almost done).

2.   Stir in the soup, water, corn and beans and heat mixture to a boil. Reduce heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese, sour cream, tortilla chips, etc!



Because You Probably Have Leftover Adobo Sauce....

So, if any of you attempted the Orange Chipotle Chicken from the "Sunday Spotlight," I know you have adobo sauce in your fridge, and you're not really sure what to do with it...Throw it away?? Of course not!

I just got Cooking Light's April issue, and viola! There is a recipe for Chipotle Pork Tacos.  I changed a few things around (I think my recipe is better, but don't tell) - however, here's the link to the originial - http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000111089.

Anyway, I don't think there are quite enough flavors in the original - so here's my modified version. There are a few more ingredients than I would like in here, but at least half are staples in the house (cooking spray, garlic, brown sugar, oregano, etc) so hopefully there aren't too many ingredients you have to buy. And you already have the adobo sauce!

Tomorrow is Friday, and that makes any working girl happy.  So, whip up that margarita, and enjoy!

• 1  (1-pound) pork tenderloin, trimmed (we did a little extra for leftovers!)
• 1 1/2  teaspoons  finely grated lime rind
• 1  tablespoon  fresh lime juice
• 2  teaspoons oregano
• 1  teaspoon brown sugar
• 2  teaspoons chopped chipotle chile in adobo sauce
• 2  teaspoons bottled minced garlic
• 1/4  teaspoon  salt
• Cooking spray
• 1  cup  thinly sliced shallots
• 2  teaspoons  olive oil
• 8  (6-inch) whole wheat tortillas
• 1/4  cup  reduced-fat sour cream
• 1/4 cup grated cheddar cheese
• few lettuce leaves to top tacos
• Chopped cilantro (optional)

1. Put pork tenderloin between 1-2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or small heavy skillet.  Remove plastic wrap.
2. Cut pork into thin strips.
3. Combine pork, lime rind, and the next 6 ingredients (through salt). Mix together.
4. Heat a medium sized nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots to pan; sauté for 3-4 minutes or until tender. Place shallots in a small bowl.
5. Add oil to pan. Add pork; sauté for 4 minutes or until no longer pink.
6. Warm tortillas according to the package directions (if you use whole wheat tortillas instead of corn tortillas, then just microwave for 10 seconds and you're good).
7. Spoon 1/3 cup pork mixture onto each tortilla, and top each tortilla with sour cream, shallots, lettuce, cheese and cilantro.

Optional - top with extra adobo sauce (be careful, it's spicy) or taco sauce.

Happy Weekend!

"Sunday Spotlight" Orange Chipotle Shrimp

So here's the "Sunday Spotlight" a day late! (Sorry about that, I ran my first 8k this weekend and was sort of lazy the rest of the weekend)...Forgive me:)

This is a great recipe sent to me by Jessica D - The recipe is from Kraft Recipes (http://www.kraftrecipes.com/recipes/chipotle-orange-shrimp-112910.aspx) - we made last night and it was so good! If you like spicy, this is definitely the dish for you!

AND, super easy for a weeknight meal, and only 5 ingredients.

Ingredients:

1/3 cup KRAFT Zesty Italian Dressing

1-1/2 lb.  uncooked deveined peeled large shrimp (I bought frozen in a bag)

1/4 cup orange marmalade

1-2 Tbsp.  chopped canned chipotle peppers in adobo sauce (you can usually find this near the canned tomatoes in the grocery store)

3 cups  hot cooked long-grain white rice

 

Heat dressing in large skillet on medium-high heat. Add shrimp; cook 4 minutes, stirring occasionally. Add marmalade and 1 Tbsp peppers; cook and stir 3 min. or until shrimp are tender. (I would taste the sauce here, and if you want more spice, add another Tbsp. adobo sauce). Remove from heat.

 

Option - sprinkle with cilantro.

 

Serve over rice! This is so easy - thank you Jessica D! :) 

Tilapia with Avocado and Couscous

 

 

So, this has got to be one of my all-time favorite light & healthy meals. I make it when girlfriends come over in the summer to grill out, or just when I want something different and delicious! This recipe is taken from one of my other favorite magazines - Women's Health!

 

Grab a nice glass of chardonnay, invite the girls over one Saturday afternoon, and enjoy!

 

Ingredients

2	tsp chili powder, mild
3 1/2	tbsp olive oil
24	ounce tilapia fillets
3/4	cup Israeli couscous ( you can substitute regular couscous here too)
1/4	tbsp lemon juice
1	tsp sugar
3	tsp soy sauce
1/2	cup chopped scallions
1	tbsp chopped parsley
1	cup diced avocado ( don't cut pieces too small. I usually cut up about 2 small avocados - you can't put too much in!)

Directions

1. Preheat grill or grill pan and prepare couscous according to instructions.
   
2. Combine chili powder and 1 tablesppon olive oil: brush over tilapia. Grill fish for about 2-3 minutes on each side or until cooked.
   
3. Meanwhile, in a large bowl, combine 2.5 tbsps olive oil, lemon juice, sugar, soy sauce, scallions, parsley, and avocado. Fold into couscous and season to taste with salt and pepper.
   
4. Place each fillet on a bed of couscous; garnish plate with grilled lemon wedge if desired.

Read more: http://caloriecount.about.com/grilled-tilapia-israeli-couscous-avocado-recipe-r91728#ixzz1H68AOKOs

Pasta with Asparagus, Pancetta & Pine Nuts

Here's an easy weeknight meal that you can make for one, two, or a family. It's also a little lighter dish, after that turkey lasagna :)  I always love pasta dishes during the week because they are quick, healthy, and tasty...Enjoy!

What You Need:

• 8  ounces cavatappi pasta
• 1  pound asparagus, trimmed and cut diagonally into pieces
• 2 cloves minced garlic
• 4  tablespoons pine nuts
• 2  ounces diced pancetta
• 2  tablespoons fresh lemon juice
• 2  teaspoons extra-virgin olive oil
• 1/2  teaspoon  kosher salt
• 1/4  teaspoon  freshly ground black pepper
• 1/4  cup  (1 ounce) crumbled Parmesan cheese

Prep

1. Preheat oven to 400°.
2. Cook pasta according to package directions; add asparagus to pan during last 3 minutes of cooking. Drain. Sprinkle pasta mixture with minced garlic; return to pan, and toss well.
3. Arrange pine nuts in a single layer on a jelly-roll pan. Bake at 400° for 3 minutes or until golden and fragrant, stirring occasionally. Place in a small bowl. Be careful - they burn quickly!
4. Increase oven temperature to 475°.
5. Arrange pancetta on jelly-roll pan. Bake at 475° for 6 minutes or until crisp.
6. Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Spoon over pasta mixture; toss well to coat. Sprinkle with pine nuts, pancetta, and cheese.

Serve with garlic bread!

For more info on this recipe - visit http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001963965.

"Sunday Spotlight" - Turkey Lasagna

For the first ever "Sunday Spotlight," I'm going to be featuring Turkey Lasagna, submitted by Anna P - derived from the Barefoot Contessa - Food Network. A link to the recipe can be found here - http://www.foodnetwork.com/recipes/ina-garten/turkey-lasagna-recipe2/index.html.

This isn't the easiest/quickest recipe, however, it is great to prepare ahead of time on a Sunday, then just pop in the oven on Monday for dinner (still perfect for the working girl, and hey, we might have a few more minutes on a Sunday afternoon to pull these ingredients together and prep). Anna recommends this as a "go-to" meal for friends - perfect if you're dropping off a meal for friends who just had a new baby, for a family for church, etc.

Enjoy this week's "Sunday Spotlight!"

What you'll need:

• 2 tablespoons olive oil
• 1 cup chopped onion 
• 3 garlic cloves, minced
• 1 1/2 pounds sweet Italian turkey sausage, casings removed
• 1 (28-ounce) can crushed tomatoes in tomato puree (with basil if you can find it!)
• 1 (6-ounce) can tomato paste
• 1/4 cup parsley
• 1/4 cup basil
• 2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 pound lasagna noodles
• 15 ounces ricotta cheese
• 1 cup grated Parmesan cheese, plus 1/4 cup for sprinkling
• 1 extra-large egg, lightly beaten
• 1 pound fresh mozzarella,, thinly sliced

Preheat the oven to 400 degrees F.

Heat the olive oil in a large skillet. Add onion and cook for 3 minutes over medium-low heat.
Add garlic and cook for 1 more minute.
Add the sausage, breaking up as you put into pan. Cook over medium-low heat until meat is no longer pink.
Drain meat.
Add the tomatoes, tomato paste, 2 tablespoons of parsley, basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper.
Simmer, uncovered, over medium-low heat, for 15 minutes, until thickened.
Meanwhile, fill a large bowl with hot water. Add the lasagna noodles and allow them to sit in the water for 20 minutes. Remove from bowl after and place on paper towel.
In a medium bowl, combine the ricotta, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Prep:  Spoon 1/3 of sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add layers as follows: half the noodles, half mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce.

(If you're not baking it tonight, then you're done~ just place in fridge for tomorrow!)

To Bake: Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Serve with garlic bread!

Thank you to Anna P for submitting this recipe. All recipes for the "Sunday Spotlight" can be e-mailed to me, or posted as comments for this feature. I look forward to receiving recommendations for your favorite recipes and making them together!

How to Cure the Mid-Week Blues - Beef Stroganoff & Cucumber Side Salad

If you are a working girl, then there's a friend you should get to know REALLY well - the CROCK POT.

My crock pot comes in handy at LEAST once a week. (I own two, a small one and big one). If you don't own a crock pot, go buy one. They are around $20-$30 and will save you tons of time in the kitchen! :) Buy it, open it, become friends.

Below is a recipe adapted from Cooks.com for an easy and hearty Beef Stroganoff - made right in your crock pot throughout the day...waiting for you when you get home!

CROCK POT BEEF STROGANOFF

1 lb. beef sirloin cubes (you can even buy pre-cut!)
2/3 cup onion, finely chopped
2 cloves garlic, minced

Sprinkle of onion powder

1 can cream of mushroom soup, undiluted
2 1/2 tsp. Worcestershire sauce
Salt & Pepper

For browing the meat:  2 tablespoons olive oil

Heat olive oil over medium heat. Sprinkle sirloin with salt, pepper, and onion powder. Lightly brown raw sirloin cubes for just a minute (do not cook)! Add to crock pot. Combine other ingredients above. Cook 8 hours on low - serve over noodles or rice!


Note: You can add 8 oz. sour cream (if desired) after serving crock pot mixture over noodles/rice. We didn't - and it was still delish!

Recipe derived from:  http://www.cooks.com/rec/view/0,1727,157187-234204,00.html

In the mood for a salad too?

SPRING GREENS & CUCUMBER SALAD

2 cups spring greens - fresh
1/2 cup cucumber, diced
10 croutons
Olive oil/vinegar or balsamic dressing (if you have the Penzey's Country French Vinagrette - use here!)

LOVE! <3

5-ingredient Sausage, Bean & Kale Soup

I love 5-ingredient recipes. Let's be honest - who doesn't!? Not only are they quick and easy, but they're usually fairly inexpensive and I won't be spending an hour wandering aimlessly around the grocery store searching for ingredients when I really just want to be eating!

Here is another fave recipe from Cooking Light. Since the summer months are approaching and winter is fading fast, I thought we should attempt a soup recipe on one of the few chilly evenings we might left together before the grilling out and BBQ recipes commence...

Sausage, Bean & Kale Soup - I promise, you'll love it.

• 4  ounces  Cajun smoked sausage, chopped (buy fresh!)
• 3  cups  fat-free, low-sodium chicken broth
• 1  (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 6  cups coarsely chopped kale (about 8 ounces)  - side note, we did half spinach and half kale and it was delish!
• 1  (16-ounce) can navy beans, drained and rinsed

Link to nutrition info & more:  http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000554709

Preparation

Heat a large saucepan over medium-high heat. Add smoked sausage to pan and cook 2-3 minutes, until browned, stirring occasionally. Add chicken broth and diced tomatoes; bring to a boil over high heat. Stir in the kale and/or spinach. Reduce to medium low heat, and simmer 4 minutes or until the kale/spinach is soft. Stir in beans, and cook another minute or so. We simmered an extra 10 minutes just so all the flavors would blend together!

(We also added some yolk-free egg noodles in there) but you can do with or without noodles. Up to you!

It's always fun to add a little something extra to these recipes, and experiment. So whenever you want to give something a special kick, add an extra spice, etc - feel free to add your own touch (and then let me know what you did so we can share with others)!

Keep reading the blog to learn more about the "Sunday Spotlight" coming up!

HINT: Start thinking of your favorite recipe! :)

Meat & Potatoes - AKA Dog Food! (don't be scared, be adventurous)

Cooking Lesson #1 - Try everything at least once before you "don't like it."

Don't let the photo of this new recipe deter you - this is the perfect meal to please your "Meat and Potatoes" family members. Commonly referred to in our house as Dog food, this meal may not be the ideal dinner to serve up when your boss and his wife come over for the evening, but it is sure to please the men in the house and all avid meat and potato lovers. Just a few ingredients and you're on your way to an easy, crowd pleasing meal in no time, especially if it's Monday and all you really want to do is watch The Bachelor after work.

Serves: 4

What you need:
1 1/2 lbs. lean hamburger meat
4 russet medium sized potatoes, peeled and sliced relatively thin
Few dashes onion powder
Dash of Salt
Fresh cracked pepper
2 garlic cloves, minced
Pam and/or Extra Virgin Olive Oil
Taco seasoning
1/3 cup water

How to cook:
1) Peel and slice potatoes
2) Place aluminum foil on baking sheet and either spray with pam or lightly coat with olive oil.
3) Place potatoes on sheet. Sprinkle onion powder and garlic over potatoes and bake around 350. You can increase temp to 375 depending on if your potatoes are not starting to crisp/brown after ten minutes.
4) While potatoes are in oven, brown hamburger meat on stove over medium high heat until no longer pink; drain.
5) Add hamburger meat to new pot and add water, half a packet of taco seasoning, sprinkle lightly with onion powder, salt, cracked pepper, and let simmer on medium low heat until water evaporates.
6) Remove cooked potatoes from oven and add to hamburger meat - mix together.
7) Serve!

We liked to eat with ketchup on the side...what did you find you like to eat with dog food!? Hot sauce? Taco sauce? Let me know! :)

Balsamic Chicken Pasta

(I'm not the best photographer...but you get the picture...)

Hey look - two Chicken recipes in a row. Now you have no excuses for boring chicken!

So, I love Italy. I've never been...but I love it anyway. If you keep reading my blog, you will see that I love posting Italian recipes on here.  One of the only reasons I want to go to Italy (well, there are many reasons) but one is to re-live "Eat. Pray. Love." pretend I'm Julia Roberts and eat amazing food, drink amazing wine, and have great conversations with new friends. Doesn't talking about Italy just make you want to go? The whole gelato deal isn't so bad either...

I have this recipe for Balsamic Chicken Pasta on an index card in my recipe card box from college...however, it's still a staple that I make once a month or so, whenever the craving for pasta comes along and I don't want just spaghetti and canned sauce.

My boyfriend and I made this tonight for dinner - it's delicious and easy, just for you Char! And perfect for any working girl after a long day...especially with a big glass of red wine ;)

4 4-oz chicken breasts
1/3 cup diced onions
3 garlic cloves, minced
2 cans of diced tomatoes (14.5 oz)
1/4 cup balsamic vinegar
dash of basil, dash of oregano, dash of thyme (we're not huge fans of rosemary but you can sprinkle some of that in too)
1/4 cup tomato paste
olive oil
pasta of your choice (we like bowtie pasta)

1) Pour a tablespoon or so of olive oil into medium sized skillet, swirl to coat
2) Saute onions and garlic for 2-3 minutes over low to medium heat
3) Add chicken to skillet, cook on medium high heat until no longer raw
4) Add diced tomatoes, tomato paste, balsamic vinegar and spices
5) Mix well together - simmer over medium to low heat for 15 minutes

While simmering, boil water for pasta and cook. Spoon sauce mixture over pasta. Top with parmesan cheese!

Save Your Boring Chicken for Tomorrow - Try Lemon Chicken Saltimbocca Tonight!

I don't know if you're like me, but I get really tired of eating the same boring chicken at night (baked, stir fried, grilled, whatever) we all know it gets boring after a while. Then we switch to fish, or steak, or beef...but somehow we always seem to have more chicken than we know what to do with and we just stare into the freezer like...GREAT. What am I supposed to do with this tonight?

Here is your answer: Lemon Chicken Saltimbocca. This was on the front page of Cooking Light a few months ago and when I saw it, I knew I had to try it. For the working girl - it's really simple. Under 10 ingredients, about 20 minutes from start to finish, and fun to make! It was definitely an experience wrapping the proscuitto around the chicken and sage leaves and getting everything stay, but once you put it in the pan and cook one side, it holds fairly well. Boil some pasta and serve as a side - and you're on your way to a light and savory chicken dinner - no shake 'n bake needed!

Note: Sage is delicious - try in more recipes!!

What You Will Need:

• 4  (4-ounce) chicken cutlets
• dash of salt
• 12  fresh sage leaves (buy them fresh!)
• 2  ounces thinly sliced prosciutto, cut into small strips
• 4  teaspoons  extra-virgin olive oil
• 1/3  cup  fat-free, lower-sodium chicken broth (buy the healthy stuff!)
• 1/4  cup  fresh lemon juice
• 1/2  teaspoon  cornstarch

Preparation

1. Sprinkle the chicken lightly with salt. Place 3 sage leaves on each piece of chicken; wrap 1-2 prosciutto slices around each cutlet, securing sage leaves so they do not move during cooking.
2. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl. Add the chicken to pan; cook on each side until the chicken is slightly brown. Remove chicken from pan.
3. Combine the chicken broth, lemon juice (you can do less lemon juice if you like less lemony flavor), and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan; bring to a boil, stirring consistently. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken.

Yum!

Lemon/Raspberry Mousse Squares

If you're anything like me, and always on the go, that doesn't leave you much time after dinner to bake or prepare dessert. Try this easy, simple recipe for a tasty treat, and make ahead of time on a Sunday to last you a few weeknights when that late night craving hits! The recipe makes plenty for a family - but you can also take the extra into work - I'm sure your co-workers won't mind :)

Thanks Kraft! Click here for link to recipe - http://www.kraftrecipes.com/recipes/lemon-raspberry-mousse-squares-115432.aspx

What you will need

48 Nilla Wafers, divided

3/4 cup  boiling water

1 pkg. (3 oz.) JELLO Lemon Flavor Gelatin

1 cup  ice cubes

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup  sugar

2 tsp. lemon zest

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed

1/3 cup raspberry preserves

Fresh Fruit for Topping!


Make!
STAND 16 wafers around edge of plastic wrap-lined 8-inch square pan. Add boiling water to gelatin mix; stir 2 min. until completely dissolved, then stir in ice until melted.

BEAT next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups Cool Whip.
POUR half the gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on HIGH 20 sec. or until melted; brush onto wafers. Top with remaining gelatin mixture and wafers.
REFRIGERATE 4 hours or until firm. Invert dessert onto plate upside down; top with remaining COOL WHIP and fresh fruit.

I added fresh Kiwi to top, but raspberries and blueberries would make a wonderful topping as well. Enjoy!