Pork, Bacon and Bread Kabobs

pork kabobs

Pork tenderloin and I have always had a bit of a love-hate relationship.  I love to eat it, but usually when someone else is cooking it because I have a great talent for making it dry.  As a result, the Southern husband looks longingly at it in the supermarket while I roll the cart right on by, heading for the good old dependable chicken.  Until now.  Until I realized that I could skewer it up with some bacon and some cubes of country bread and some fresh sage (side note: is there anything that smells better than fresh sage?) and grill it until everything was juicy and tender.  Tender!  Who knew that tenderness was just a skewer away? Read More & Get the Recipe

Smothered Pork Chops

smothered pork chops

I will admit right here and now, I have a love/hate relationship with pork chops.  I have an infamous track record of picking up perfectly innocent, juicy-looking pork chops at the market and then cooking the life out of them until they are drier than dry can be.  However, the Southern husband is a big pork chop fan, so he has faithfully stayed by my side, eating dry pork chop after dry pork chop, waiting for the day that I will figure out how to make the tender, juicy pork chop of his dreams.  Well, wait no longer, love of my life...oh happy pork chop day! Read More & Get the Recipe

Slow Cooker Brown Sugar Pulled Pork

Slow cooker brown sugar pulled pork

Pork has always been a little bit of a challenge for me.  I seem to have this magical ability to take a perfectly lovely piece of pork and cook it so that it is, well, DRY.  And so pork and I tend to avoid each other until the Southern husband reminds me that he does love pork for supper every once in a while, and then I give the old college try one more time.  And just to prove that the whole if at first you don't succeed thing is actually sometimes true, please meet a plate of tender, sweet, I can't believe I finally did it slow cooker brown sugar pulled pork.  Oh Happy Day! Read More & Get the Recipe

Pork Chops in Milk Gravy

pork chops in milk gravy

Can we discuss desert island meals for a minute?  If I was stranded on a desert island with a limited menu, here's what I would have: bacon, pasta with brie and tomatoes, and chocolate chip cookies.  The Southern husband would have scallops, shrimp and grits, and this very specific pork chops in milk gravy recipe.  He lights up like a Christmas tree whenever he sees pork chops and milk coming out of the fridge simultaneously, and given that this is a super simple, super delicious combo of tender pork in a creamy milk sauce, who could blame the guy? Read More & Get the Recipe

Slow Low Oven Ribs


When you live with a Southern man, there are certain words you can say that are pretty much guaranteed to make him light up like a Christmas tree.  Grits.  Fried okra.  Fried peach pies from The Varsity in Atlanta.  (This last one is a pure tease, since we live about 15 hours from the Varsity.)  And if all else fails...ribs.  He does love 'em.  And while you can always go the grill route with ribs, as with my dad's famous Coca-Cola Ribs, my other favorite, less complicated and fool-proof way is to cook them low and slow right in the oven. This recipe is from the delightful cookbook Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook, and if you have a long lazy day that you'd like to have end with some tender, juicy ribs, here's your recipe.  You make a quick and simple sauce of tomatoes, onion, garlic, maple syrup, soy sauce and red pepper, and then pour half of it over some country style pork ribs.  Cover the pan with foil and pop it in the oven for about three Read More & Get the Recipe

Inside Out Pork Dumplings


Dumplings, dumplings.  I love 'em.  I love this kind: Which believe it or not are REALLY easy to make.  I promise.  No fear.  Try it out yourself by clicking here, and then come back and tell me I was right.  (I love being right!) I also love this kind of dumpling.  Especially delicious! So when I ran across this recipe for inside out dumplings, I was raring to go.  The basic concept is that the filling that is usually INSIDE the dumpling cooks OUTSIDE the dumpling (you probably figured that out already), and the whole thing cooks together...the filling and the dumpling wrapper...all in one delicious mess of dumplingness.  Thus saving you the time of sealing all the dumpling filling inside the wrappers...which again is not hard (promise!), but it does take a little extra time. As an extra added bonus, you get to cook with baby bok choy.  I was a little worried that it was going to be hard to find, but lo and behold, there it was right there in my regular supermarket.  Read More & Get the Recipe