A Tex-Mex meal made in a casserole dish, starting with a layer of flour tortillas, topped with shredded cheese, Rotel tomatoes, sour cream, tostada shells, cheese sauce, taco-seasoned ground beef and more cheese, folded, brushed with butter and baked.

Crunchwrap Casserole

Okay, confession.

While I can recall having had a Crunchwrap from Taco Bell only once before and, in fact, while I also recall it being pretty tasty, it didn't drive me to have a constant craving so I didn't have much of a memory about how I felt about it!

Now don't get me wrong.

If I have a taste for a taco or three in a hurry, Taco Bell is gonna be my quick run y'all. They get a lot of ribbing, but I've always had a good experience with their food.

Boneless pork chops, nicely seasoned, skillet seared and baked atop sliced potatoes with a cream sauce.

Pork Chops and Scalloped Potatoes

I can't tell you how many times that I hear "my pork chops always turn out dry" whenever I share a pork chop recipe on social media.

Pork chops are so much leaner today than they used to be and that means they cook much faster and well, folks aren't necessarily used to that! The result? People tend to overcook them, rendering them dry and tasteless!

Cooking that long is no longer necessary with today's leaner pork.

Chicken wings, lightly dusted with seasoned salt, pepper and paprika, brushed with a spicy honey teriyaki marinade and baked.

Spicy Honey Teriyaki Barbecue Wings

The Cajun and I eat wings often and not just because there's a football game or party going on, although both of those times are common for sure! Our local Winn Dixie even has a great wing bar and we've visited that for a bucket of wings a few times.

As to my own recipes, you'll sometimes see that when I share a recipe for wings, the whole wing is in play and I've not separated my wings into drums and flats at all. I mean, it's just the two of us most of the time and frankly that's just another step.

Mini smoked sausages in a tangy sauce, perfect for any gathering.

Party Cocktail Sausages

Meatballs and mini smoked sausages - most notably those Lit'l Smokies - are two party staples and the best part? The sauces you use can completely customize them.

One standard mixture is the old school chili sauce and grape jelly blend and frankly everybody I know, even my grandkids, love that, whether it's on meatballs or sausages.

Fresh salmon fillets, marinated with a seasoned olive oil blend and baked.

Marinated Baked Salmon

I grew up with fresh seafood and I love it all.

But, of course, salmon is not a fish that I grew up with here on the Gulf Coast.

In fact, it is only in recent years that I have come to appreciate it and the salmon I've been enjoying for the last few years is from Faroe Island, which in my opinion is superior over any other.

Peeled russet potatoes, cut into chunks and gently boiled in water until tender and reduced, thickened with a slurry.

Creamed Potatoes with Thickening

Potatoes are a staple across the country I suppose, but like rice, they sure are a pretty big part of life in the South.

Not only do they act as a side dish, they can also serve as an inexpensive and filling main dish for those times when the money has fallen short of the month. In fact, this meal topped with whatever leftovers were in the house, or whatever was on hand from the pantry, actually comes from the Depression Era.

An appetizer bread, spread with a mix of mayo, shredded cheese, bacon, nuts and green onion, spread on French bread, baked and sliced for serving.

Million Dollar Cheese Bread

You've probably seen Million Dollar Dip and Neiman Marcus Dip all around the internet at some point. As to bloggers of food, it seems to be offered everywhere!

Million Dollar Dip was originally known simply as Almond-Bacon-Cheese Spread and later as Neiman Marcus Dip because that's where the original developer of the recipe, Helen Corbitt, happened to work as Director of Food Services at the Neiman Marcus restaurant, Zodiac Room in Texas, where it is said many of her recipes are still offered.

A quick and easy, classic cold bean dip, made using a combination of seasoned, thick and creamy pinto and white beans, with a hint of heat from Creole or Cajun seasoning and pickled jalapenos.

Quick Cold Bean Dip

You can't beat a classic bean dip and there's a reason it's stood the test of time!

Everybody seems to like them, whether it's baked, or served cold like this one, though this one may certainly be warmed up to serve as well. Personally, I enjoy them equally, but when I'm in the mood for a quick bean dip, this is the one that I lean to.

A very basic and simple soup, starts with a stewed smoked pork hock and made with chicken stock, potatoes, turnips, carrots, onion, cabbage and tomatoes.

Dolly's Stone Soup

There are many stories of the origins of the folk tale of Stone Soup, and it seems to cross many cultures as well, but essentially it centers around the tale of a hungry traveler who arrives in a village where the residents don't seem to want to share their food.

The traveler goes to a stream, fills a pot with water and drops a stone into the water - promising the stone will result in a very special soup.

Russet potatoes, peeled and cut up, smothered with onion, smoked sausage and Rotel tomatoes and cooked in a rice cooker.

Rice Cooker Smothered Potatoes

Rice cookers may be a bit old school, but believe it or not, they're still a thing down here and for the most part, it's an appliance that is completely uncomplicated.

One simple "start" button is usually all there is to them!

You press it, it cooks your rice, kicks over to warm when your rice is done, and it actually holds the rice for a long time. As far as timing goes, it's really going to depend on your cooker, so holding on to that product manual is key to timing for the rest of your dinner.