Bacon Pasta Salad

Day 2 of Bacon Love Week

My sister Kim made this dish for the party, and it was more than a hit. It was justification to keep on eating! LOL The only addition that actually had greens in it (it is a salad, after all), it was the “healthy” dish that whispered the necessity of second helpings. :)

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MexiCajun Pulled Pork

A few days ago I was watching the Today Show (as I always do), and Ree Drummond (aka the Pioneer Woman) was demonstrating her easy pulled pork recipe using Dr Pepper.

“Brilliant! I love Dr Pepper, so this is a no-brainer,” I says to myself. I pulled out of the freezer the last pork roast from a hog Spicehubby killed on his last hunting trip and set it to thaw.

Easiest & Tastiest Pork Chops You’ll Ever Cook

Seriously. Ever.

I debated over whether or not to even do a blog post on this because it’s so easy. But for quick and easy, it’s hard to beat a big, juicy, flavorful grilled pork chop that’s ready in only 20 minutes!

Grilled MexiCajun Pork Chop

thick-cut pork chop (with or without bone)

MexiCajun Seasoning

Preheat grill with med-hi fire.

Evenly coat pork in seasoning on all sides.

Grill for about 10 minutes, flip and continue to cook for another 10 minutes or until a meat thermometer reads 170°. Plate and serve.

Sausage, Goat Cheese & Sweet Potato Rustic Tart

True to our climate here in Louisiana, the temperature has gone from 90°+ to 45° literally overnight. Sadly, there will be no real fall for us. :( No gently turning leaves or easing into moderate, cool temps before the shock of bone-chilling cold sets in. We have gone from a long, dry, hot summer straight into teeth-chattering cold. (As some of you laugh at my overly-dramatic description of our 45° weather, please remember that only TWO days ago it was 90-something! I was still in flip-flops and tank tops!) Today I’m wearing fleece, socks and boots! Unimaginable when this week began.

But I’m not complaining. Honestly. I just haven’t acclimated yet. My morning coffee, usually sipped on the back porch while watching birds and squirrels, is now enjoyed cozily inside near some heat source. This morning, that heat source was my oven with this scrumptious tart baking inside.

Venison & Gravy: Spicehubby in the news!

Last week a features writer from our local newspaper contacted me about black pot cooking. ”Of course,” I said. ”That’s how we always cook. But my husband is better at it than I am.” She asked if he’d be willing to talk to her and have his picture taken. I said I’d ask but couldn’t promise anything.

Funny enough, when I got home that evening he was already cooking dinner–in a black pot! :) I told him of my conversation, and he sweetly agreed to an interview. His picture was printed on the front page of the Features section! Not too shabby…