Apple & Sausage Stuffed Pork Tenderloin

Apple & Sausage Stuffed Pork Tenderloin

It’s so hot here in Georgia, it’s hard to believe fall is coming – but one thing that signals fall, beyond the weather? Great prices on pork and plenty of apples showing up at the store. That’s what inspired this Apple & Sausage Stuffed Pork Tenderloin!

Apple & Sausage Stuffed Pork Tenderloin

Apple & Sausage Stuffed Pork Tenderloin

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Colorado Pork Green Chili

Colorado Pork Green Chili

One of my favorite things in the whole world is Green Chili. But not just any ol’ green Chili. I’m talkin’ Green Chili like they make in Denver or pretty much all over Colorado, especially along the front range, and sometimes in Northern New Mexico and out across the prairie to Nebraska. In Colorado, it’s usually called Pork Green Chili, but on my site, I’m adding in Colorado to the name, Colorado Pork Green Chili.

Colorado Pork Green Chili

Colorado Pork Green Chili

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Spanish Shrimp & Chorizo

Spanish Shrimp & Chorizo

I can’t say Spanish Shrimp & Chorizo is the most frugal dish, but if you follow some of the shopping tips below, it won’t break the bank. Even though, it’s a bit of a splurge but a splurge that is so worth it! My gosh, you’ll feel like you’re eating like a king – or a queen!

Spanish Shrimp & Chorizo

Spanish Shrimp & Chorizo

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Old Fashioned Scalloped Potatoes

Old Fashioned Scalloped Potatoes

On my site already is a recipe for Scalloped Potatoes Like Your Grandma Made. I love those and they are def a go-to at my house, especially after any holiday with ham (when I often sprinkle in both cheese and ham between the layers). But if you look at that post and get down to the comments and discussion,  you’ll see that these Old Fashioned Scalloped Potatoes also hit a nostalgic note, too. I know this recipe actually predates my “Grandma” potatoes, maybe by decades. Deb asked about these the other day, so I hope you’re following! Thanks to you, I was “forced” to eat two big helpings of this last night, lol!

Old Fashioned Scalloped Potatoes

While it’s still piping hot, run a knife around the edges and be sure to rest a few minutes before serving.

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