The Food Addicts

We used a Bartlett Pear which is distinctive of it's bell shape and green skin. This kind of pear is perfect to use for baking because it holds up to the high temperatures and doesn't get mushy.

Once you have all of the ingredients ready, all you have to do is take a slice of prosciutto (cured ham) and place a rectangular piece of pear on top. To that, add a freshly sliced piece of Parmesan cheese and top it with some caramelized onions.

The prosciutto helps secure all the fillings so its wrapped up nice and pretty. Pop this into the oven at 400-degrees and bake for about 6-8 minutes until the prosciutto crisps up and is lightly browned.

To make this appetizer extra special, we drizzled balsamic glaze on top which gives it that sweet and tangy boldness to the dish. It goes really well with prosciutto and Parmesan! You'll be gobbling up these appetizers in no time because your taste buds will love the sweet and salty duo of this savory appetizer. We hope you give it a try... since it's own unique version of a Prosciutto-Wrapped Pear!

On a baking sheet, we halved our cherry tomatoes along with garlic cloves and drizzled it with extra virgin olive oil and sprinkled a blend of Italian seasonings on it with some salt and pepper. We popped it into a 225-degree oven and slowly dried it for about 3-4 hours. The time will depend on how juicy your tomatoes are. Just keep an eye on it every so often.

They should look like this when it's done, all shriveled up and ready to be eaten. The seasonings really gets absorbed into each tomato and the dehydration process just makes the flavors very concentrated. And yes, they still keep their nutritional value!

We made little appetizers to eat with our home-made Oven-Dried Cherry Tomatoes. We simply took a pita bread and cut them into triangles, then added freshly grated smoked gouda cheese and topped it with the tomatoes. We crisped up the bread and melted the cheese in a toaster oven to achieve a delectable appetizer to enjoy.

If you prefer goat cheese like me, then you can spread it on to the crispy pita and top it with the oven-dried tomatoes for a delicious treat. If you don't have pita bread on hand, you can just use crackers. Either way, you will never want to eat store-bought sun-dried tomatoes again when you can make fresher ones that taste 10x better. To preserve it, just add olive oil to the jar. Another good idea: make a lot, jar it, and give it away as gifts! Who wouldn't appreciate that?

Those who have seen our grapevine were oohing and aahing. Clearly they are beautiful bunches of grapes that are meant to be photographed, picked, and eaten. Our white grapes are so succulent and sweet that they literally taste like candy. Being that they are seedless, it's easy to devour a whole stem of grapes in little time. What else to do with them? Dry it out to make raisins!

To start the sauce, we sautéed 2 large shallots with some fresh thyme and oregano. To that, we poured in 1/2 cup of dry sherry. This helps deglaze the pan!

Next, we added in 1 lb. of white seedless grapes. Make sure they are sweet and not sour, or else your sauce will taste sour.

Meanwhile, we seared the pork tenderloin for about 2 minutes on each side. Obviously it was seasoned with salt and pepper beforehand. The pork was then transferred to the oven at 425-degrees to continue cooking another 12-14 minutes until cooked through.

Once the grapes got softer, we poured in the sauce mixture: 1 cup chicken (or pork) stock, 2 tsp Dijon mustard, and 1 1/2 tsp cornstarch (thickening agent). Let that simmer until you get the desired consistency. Season with salt and pepper.

The pork was cooked perfectly and the grape sauce looks divine. It really looks like a holiday meal, doesn't it? But nope, just a regular weeknight meal for us. Make sure you let the meat rest for at least 5 minutes before slicing so that the juices don't run out. The sauce was the right consistency and paired well with the moist pork tenderloin. The grapes help give the right amount of sweetness and the stock gave it that warmth and richness to the sauce. Grapes are just one of those fruit that always seem to get stuck in the "juice" and "jelly" category; who would've thought that creating a savory sauce over meat would be so delicious and satisfying?

You can buy any cheesecake you like; we opted for the big one at Costco. This helps save you a ton of time from making the actual cheesecake. But if you want to make it from scratch, be my guest.

First, take a few graham crackers and crush them in your food processor until it turns into fine crumbs.

We scraped all of the cream off of the cheesecake since its too moist. You only want to use the cheesecake portion of the cake since it's most dense.

Using your hands, form them into golf-sized balls. Pack it so it's nice and firm.

Once formed, roll them in the graham cracker crumbs to coat the balls.

Put them on a lined tray and pop them into the freezer for about 20-30 minutes until it gets harder. This will help the lollipop stick secure better.

Cecille wanted to use white candy melt, but feel free to use any color you like. Melt them in the microwave. Tip: You can add some shortening so the candy melt isn't too thick. Take a cheesecake ball and insert a lollipop stick, then coat the ball with the candy melt. Don't worry if it doesn't look perfect - the sprinkles will help conceal the flaws.

As soon as you swirl the candy melt on the pop, add the sprinkles so that it will stick. The candy melt should dry pretty fast. Since we didn't have a styrofoam ball to stick them in to dry, we placed them in shot glasses being careful not to tip them over. Once dried, we placed them upside down in the cupcake liners.

That's all there is to it! From one large cheesecake, you can yield about 30 treats. You won't be able to resist biting into one of these adorable Cheesecake Pops. And needless to say, they were a huge hit at her company party!

These tomatoes grow so fast that we literally have to pick them on a daily basis. We are extremely fortunate to have such a healthy tomato plant that yields hundreds--if not thousands-- of colorful cherry tomatoes for our eating pleasure.

For this recipe, we used 1 lb of black cherry tomatoes. If you can't get your hands on this variety, then the regular red cherries will work fine.

The heat will eventually burst the tomatoes so the juices will create the sauce. We added some minced garlic, shallots, oregano, thyme, red chili flakes, and seasoned with salt and pepper. Typically you don't see tomato seeds or skin in a tomato sauce, but since this is coming from our garden, we wanted to use and eat everything - that means no discarding and discrimination of any kind!

To get the sauce a little creamy, we grated some fresh parmesan cheese to the sauce to let it melt and thicken up. It also adds great flavor!

We decided to use some chicken thigh pieces to add protein to our dinner - but feel free to use your desired choice of meat, or keep it simple and vegetarian. We simply seasoned the chicken with garlic powder, dried onion, salt and pepper.

We sprinkled fresh basil leaves and Parmesan cheese around the angel hair pasta to complete the dish. When it comes to a fast dinner, we still try to make it elegant and pretty! The Black Cherry Tomato Sauce was amazingly fresh and sweet. We kept it light and simple and let the flavors of the tomatoes do the talking. The only thing I regret is not making more sauce! I welcome leftovers any day when it comes to dishes like this!

First thing that needs to be done is marinate the 2-3 pork chops with 1/2 cup Orange Juice, 2 tbsp soy sauce, 1 tbsp honey, and 2 tbsp olive oil. Let it sit in the fridge for a couple of hours until you are ready to grill it. It's going to be tender with a salty-sweet flair.

My mom always gives me mangoes when I come visit, so let's just say I always have a few of these on hand. The best way to cut these up quickly with little mess is to halve the mangoes and cut them into little squares. Then take a spoon and scoop it out. No chopping required!

Unfortunately you can't do the mango trick with all of the other veggies! Time to chop chop chop... 1 cup cucumbers, 1 cup tomatoes, 1 cup green bell pepper, 1/2 cup red onion, 1 jalapeno, and of course, the 1 cup of mangoes.

Now add in the juice of 1 lime, 1 tbsp rice wine vinegar, 1 tbsp olive oil, 1 tbsp Orange Juice, and some chopped cilantro for extra freshness. Add salt & pepper to taste. I let this sit in the fridge for a few hours to incorporate all of the flavors.

Summer time is all about BBQing! These taste best on the grill because of the nice char marks, but a pan will do fine if cooking indoors.

This is a meal fit for eating outdoors in our garden with a nice glass of Chardonnay. You can see our tomato jungle in the background which is yielding a ridiculous amount of cherry tomatoes. What makes this salsa so refreshing is you get the nice crunch of the veggies and a sweetness from the mangoes, along with a little kick from the jalapeño. This is a fun and simple dish that you can make with your own leftover vegetables (and fruit). Cheers to a fantastic summer!