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Showing posts from September, 2014

Grilled Jerk Pork Tenderloin with Pineapple Slices

I like the taste of grilled pineapple with succulent pork ~ it seems like they go together naturally!

If you’ve never eaten jerk seasoning, you’re in for a surprise at how delicious it is.  Jerk style of cooking is native to Jamaica in which meat is either dry-rubbed or wet marinated, with a hot spice mixture.  The use of allspice and thyme, as well as an abundance of peppers characterizes the seasoning, with sugar for a sweet touch to complement the hot chillies.

For this recipe, mix the paste, spread over the pork and place in the refrigerator for at least an hour and up to 24 hours to marinate, allowing the seasonings to penetrate deep into the meat. 

The jerk pork with juicy pineapple slices is an outstanding combination…

It’s good eating, my friend!

Grilled Jerk Pork Tenderloin with Pineapple Slices

2 pounds pork tenderloin
1 fresh pineapple, peeled, cored and sliced 1” thick

Jerk Seasoning:

2 habanero chillies, deseeded and chopped
½ teaspoon ground allspice
1/8 teaspoon ground nutmeg
1 …

Deviled Egg Spread for DA Bears on Sunday!

Set a bowl of this spread out on game day, and I bet it’ll be devoured before you know it!

What do I like about this deviled egg spread besides the good taste?  It’s easy peasy and it ends the curse of peeling hard-boiled eggs and ending up with nasty-looking pitted egg whites.

This is tasty twist on traditional stuffed eggs. It’s simple to whip up, and customize to your liking.  Add a touch of chopped basil or other herb, or cayenne pepper for a little heat.
This spread will be a winner ~ even if your team isn’t!

Deviled Egg Spread

1 dozen large eggs
3 tablespoons onion
1/2 cup mayonnaise
1 tablespoon yellow mustard, or to taste
2 tablespoons pickle relish
Salt and pepper, to taste
Paprika, for dusting
In a large saucepan, cover eggs with water and bring to a boil.
Remove pan from heat, cover and let stand for 15 minutes.
Drain the eggs and cool under running cold water.
Let eggs cool in the water.
Once the eggs have cooled, shell and halve them lengthwise.
Finely chop the eggs by …

Baked Citrus Salmon

I like this recipe because it’s simple, it looks appetizing on the plate, it tastes good, and because it’s salmon…

There’s a kick to the blend of ingredients in the paste, not too hot, with a touch of sweetness too.  It’s easy to whip up and good for any night of the week.

This is a delicacy you don’t have to feel guilty about! 

Baked Citrus Salmon


2 tablespoons lemon juice
1 tablespoon sugar
1 tablespoon olive oil
2 teaspoons dried dill weed
1 tablespoon chives, chopped
1 tablespoon ancho chile pepper
Salt, to taste
1 lemon, sliced
4 (6-ounce) salmon fillets
Non-stick cooking spray


Preheat oven to 400 degrees.
Combine first 7 ingredients in a small bowl.
Place fillets in a large baking dish that has been coated with non-stick cooking spray.
Divide lemon mixture equally and spread over salmon.
Top fillets with a couple of lemon slices.
Bake for 15-20 minutes, until fish flakes easily with a fork.

Feta-stuffed Tomatoes

This dish is just a simple little late summer pleasure…
It’s perfect for the season!

Adding to the great tomato taste, is a little texture from the breadcrumbs, the mild taste of green onions, and the salty tang of crumbled feta cheese, with Italian dressing delivering spiciness.
Simply stuff the tomatoes, bake for a short time, and enjoy a simple summer pleasure!

Feta-stuffed Tomatoes
4 medium tomatoes 4 ounces crumbled feta cheese ¼ cup breadcrumbs 3 tablespoons green onions, sliced 2 teaspoons garlic, minced 2 tablespoons fresh parsley, chopped 1 teaspoon seasoned black pepper 4 tablespoons Italian salad dressing Parsley sprigs for garnish, if desired

Molasses Coffee Marinated Pork Chops

Molasses ~ coffee???  That's an offbeat combination that got my attention!

We both love strong coffee and like the full-bodied taste of molasses, so I knew I had to give Alton Brown’s recipe a try.  This is the first recipe of his that I’ve made, and I well be checking out more of them now, after knowing how tasty this one is.

The brewed coffee in the recipe accentuates the smoky, sweet, sort of bitter flavors in molasses, mingling with apple cider vinegar, ginger and Dijon mustard.  The marinade transformed the pork into hearty tender juicy chops after Bill grilled them!

It’s my new favorite marinade that’s easy to make, and could be used on any cut of pork, maybe even chicken…

As strange as it sounds, it’s very amazingly delicious and I’m looking forward to making it many times!

Molasses Coffee Marinated Pork Chops

Luscious Lemon Lush

This is a heavenly blast from the past! 

I’ve made this luscious dessert for many more years than I care to count.  I don’t know where the recipe came from, but I do know that it always brings rave reviews when I serve it! 

You can use whatever flavor of pudding you wish.  I generally like to make this with lemon in the summer, as it’s light and refreshing, and chocolate the rest of the year for a richer dessert (omit lemon juice.)  Use walnuts or hazelnuts, instead of pecans, if you prefer.

The bottom layer is a shortbread crust filled with pecans. Smoothed over that is a creamy sweet filling of Cool Whip, powdered sugar and cream cheese.  Topping it is a layer of light cool lemon pudding, and more Cool Whip plus a few chopped pecans scattered over all.

Desserts don’t get much better than this ~ you’ll see ~ like it is here, there won’t be any left in the pan to put back in the refrigerator for dessert tomorrow!
It’s a luscious classic!
Lemon Lush
Bottom layer:
1½ cups flour
¼ cup chopped pec…

Cajun Rubbed Grilled Pork Chops

Shoe-leather pork!  
That’s what we had for dinner one evening years ago, after grilling pork chops on the Weber for the first time ~ they went straight from the packaging to the grill to the garbage.
Then I learned about rubs and brines to tenderize pork before grilling.  Pork is the one of the most versatile meats that can hold its own with bold seasonings. 

Purchase chops of about 1” thickness, no thin or frail chops.  Then rub them with the Cajun spices and let set in the refrigerator for at least an hour, before grilling them to perfection.
The flavors of this Cajun rub are spicy, with a touch of sweetness for moist and delicious chops.

We were amazed how tender and delicious the chops turned out ~ we ate Succulent and Smoky Chops for dinner last night!

Cajun Rubbed Grilled Pork Chops
4 (1” thick) center-cut loin pork chops, with excess fat trimmed 2 tablespoons smoked paprika ½ teaspoon salt 1 teaspoon pepper 1 teaspoon brown sugar

“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”

~ D.H. Lawrence, Sons and Lovers

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

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ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


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