What’s the difference between a crisp and a crumble? 

Heck if I know.

I spent most of the morning researching this question and came to only one conclusion: they both have deliciously baked seasonal fruit buried under a warm, sweet and buttery streusel-like blanket.

Some recipes say crisps have oats, while others argue that only crumbles have oats. The name “crumble” originated in England, but that’s about the only historic tidbit I could find (which actually isn’t very helpful, but interesting if you’re like me and love trivia). I confess, don’t know where the word “crisp” came from.

This recipe for crisp is not only gluten-free, it’s super easy to make. I used Honeycrisp apples because they’re my favorite and they don’t dry out like other apples (I’m looking at you, Red Delicious).

Any seasonal fruit will work. Fresh berries give you a jammy and juicy compote, while peaches and pears are more pie-like. Don’t use frozen fruit or you’ll wind up with a dessert that won’t be a crisp or a crumble, just a soggy mess!

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This is a great idea for when you have a lot of leftovers: 

Set up the BEST BAKED POTATO BAR EVER.

A lot of us (especially kids) love a good Baked Potato Bar… and with leftovers in your fridge, dinner is almost ready.

Pull out leftover taco meat and the steamed veggies. Chop up the remaining rotisserie chicken and warm it up. Got some salsa? Add that, too.

I’ve never tried leftover pie on a baked potato, but, heck, why not? Don’t forget the whipped cream!

Here are a few more suggestions for your potato bar buffet:

• Chopped crispy bacon, feta cheese, steamed broccoli
• Shredded rotisserie chicken, salsa, cilantro, sliced jalapenos
• Taco-seasoned ground beef, Monterrey Jack cheese, chopped tomatoes,
• Canned chili (or homemade, if you’ve got it!), shredded Cheddar cheese, diced onions
• Pepperoni slices, pasta sauce, Mozzarella cheese, shredded basil leaves

So think: Thanksgiving Leftovers = Baked Potato Bar

For more ideas on how to achieve Baked Potato Perfection, click here!

Making Monday’s evening meal meatless is a great way to feel a little less guilty for any weekend over-indulgence.

Using what you’ve already got in the fridge makes it a double bonus… it helps you get rid of those leftovers!

I came up with this recipe for Baked Quinoa and Carrot Fritters using leftover quinoa and sautéed carrots. I’ve also made something similar with leftover brown rice. It makes a great vegetarian dinner or a side dish.

And even thought I’ve called these “fritters,” technically they’re not because they’re baked not fried.

Click here to see the rest of my post and get the recipe!

Jon asks: What is panko? You always refer to it as “Japanese Bread Crumbs” in your recipes, but what is it exactly?

Panko originated (sort of) in Japan and is made from specially baked, crustless white bread. The coarsely ground crumbs are larger and more delicate because the crumb itself is slivered and oblong, instead of rounded like traditional breadcrumbs.

This light and airy crumb shape coats the food instead of compressing on to it. This keeps fried or baked food from absorbing oil so it stays at its crunchy best. Food tastes lighter and less heavy.

Many larger supermarkets have panko in the “ethnic” aisle. You can almost always find it in Asian markets, as well.

Oh, and when I say panko “sort of” originated in Japan, it’s because the Portuguese introduced bread to Japan. The word panko comes from the Portuguese word for bread (pão) and –ko, the Japanese suffix for crumb: pão + ko = panko.

Sorry… Mama’s gone all Tracy Flick again. I’m working on it.