Shrimp and grits – It’s a Southern thing

Shrimp and grits
To be completely honest, I disliked grits for most of my life. My mom loved them. Dean loves them. And now I love them. Dean was raised with the rule that you had to at least eat a couple of bites of something before you could say you didn’t [...]

Grilled Pork Chops with Orange Barbecue Sauce

blood orange pork chops
Once again, while John was home from Korea, I made these wonderful pork chops. They have a sweet and tangy flavor. The jalapenos add a slight heat to the background of the barbecue sauce.
Changes:
In regards to “1 quart of orange juice”, I would cut that in half. My [...]

Banana pudding

Banana pudding

Not Yo’ Mama’s Banana Pudding
2 bags Pepperidge Farm Chessman cookies
6 to 8 bananas, sliced
2 cups milk
1 (5 oz) box instant French vanilla pudding
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 (12 oz) container frozen whipped topping, thawed
Line the botten of a 13″x 9″ x 2″ dish with [...]

Cedar-Planked Salmon with Grainy Mustard Glaze

cedar plank salmon with mustard crust (on grill)
Salmon is one of my favorite fishes. When John was in town from Korea, I made this recipe. It was absolutely wonderful. It was super fast to put together, and once you put it on the grill there isn’t much you have to do [...]

Butterscotch Creme Brulee with Caramel Corn

 
butterscotch creme brulee with caramel popcorn
I found this recipe a year ago in Food & Wine, but I was under the impression that creme brulee was difficult to make so I put it on the back burner until I was confident I could make it.  Since then I have made several creme brulees with much success.
Our friend John, who is currently stationed in Korea, was [...]