Boneless pork chops, topped with a sweet and tangy mustard layer and finished with crispy, browned panko breadcrumbs, makes for a tender and juicy chop, shown here with my Supreme Pasta Salad.

Deviled Pork Chops

The idea for these came from an episode of America's Test Kitchen that I caught on antenna television one day. The ideas were so clever and the pork chops looked amazing!

Of course, I had to put my own little spin on things, though there were some very significant guidance points that I did include in my version.

Tiny pasta shells cooked in a nicely seasoned tomato soup and milk-based sauce and finished with shredded cheese.

Cheesy Tomato Shells

We all have a least one of those simple foods that brings back memories and this is one of mine. Another one of those sinfully simple recipes that deserves a mention especially since it makes a great Lenten meal.

When I was a young gal, I used to hang out and spend the night at my cousins' house every once in awhile. Debra was close to my age and Patty wasn't all that far behind us, and we all got along and had a good time. It was nice to get out of the house and hang with them.

Russet potatoes, slow cooked with onion, celery and chicken broth and finished with cream, prepared in your slow cooker.

Slow Cooker Potato Soup

Potato soup is a long-held favorite of many of you, from simple and classic, to fully loaded and dressed up, to easy, shortcut versions, most folks just seem to love it.

Featured on this website, are several versions in case you've missed them:

Homemade kettle style popcorn, popped stovetop in a sugared oil and butter blend and tossed with Cajun seasoning, mixed with seasoned salt and cinnamon.

Homemade Cajun Kettle Corn

I am not a big fan of microwave kettle corn - it's either not very flavorful, or just too overly sweet for me. But Homemade Kettle Corn with spicy Cajun seasoning?

Count me in!

I was watching Food Network once when Melissa d'Arabian's show came on and she happened to be making some kettle corn.

When I noticed she added in cinnamon, I was intrigued!

A New Orleans restaurant favorite, seasoned oysters and bacon are threaded on skewers, passed in a buttermilk egg wash and dredged in flour and fried. Serve with a lemon butter sauce, toast points and lemon wedges.

Oysters en Brochette

It is thought that this dish originated at Galatoire’s restaurant in New Orleans, initially believed to have come from a Réveillon Christmas Eve dinner menu, though don't quote me on that! It may just be that Galatoire's is the only restaurant left that still serves it. Does make sense though as it's a bit fancy looking, isn't it?