Category Archives: pork

Easy Cassoulet

Easy Cassoulet: a streamlined version of the classic French peasant stew.

Easy Cassoulet: a streamlined version of the classic French peasant stew

If you are familiar with traditional cassoulet, you know that it doesn’t necessarily look like the dish I have posted above.  Yes, I know it is usually made with big pieces of duck and whole sausages.  Yes, I know that it is usually packed with beans.  Yes, I know that it takes a whole day or longer to make.  Yes, yes, yes, I know.  This is the “one hour” version and it is still delicious and I am sticking with it. Continue reading

Sausage and Black Olive Pizza Dip

Sausage and Black Olive Pizza Dip because not everyone loves pepperoni pizza!

Sausage and Black Olive Pizza Dip because not everyone loves pepperoni pizza!

Have you seen “pizza dip” before?  Have you noticed that it almost always includes pepperoni?  Despite the fact that pepperoni is, in fact, one of the more popular varieties of pizza, I know for another fact (because I take very scientific surveys!) that not everyone orders pepperoni on their pizza.  I happen to have a few of those people living right under my roof.  This sausage and black olive pizza dip is for them, for you, for anyone who doesn’t want plain pepperoni anymore. Continue reading

Pulled Pork Pimento Cheese Smothered Fries #GameDayGrub

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GameTimeGrub #CollectiveBias

Southern Style Smothered Fries: sweet potato fries topped with barbecue pulled pork and melted pimento cheese #GameDayGrub #ad

I live in the South where football is king and food is a close second.  Every chance we get, we combine the two!  There is nothing like a huge spread of #gametimegrub and a big crowd gathered to watch the exciting games leading up to the big game next week.  My husband was born and raised in one of the cities whose team is playing, so without naming which, I can tell you we are very anxious for another win for the home team.  One of our favorite things to eat while waiting for a first down is smothered fries.  Alexia Foods helps us do just that with their sweet potato and crinkle cut French fries. Continue reading

Aunt Jemima Frozen Waffle Breakfast Sandwich Olè

This shop has been compensated by Collective Bias, Inc. and its advertiser.  All opinions are my own.

Waffle Sandwich Olè featuring Aunt Jemima Frozen Waffles, eggs, sausage, cheese and salsa butter #breakfastonthego #4morewaffles #shop

Sometimes I wish I could drive a little mini front loader into my kids bedrooms, scoop them up when their alarms go off and drop them onto the ground.  Nothing seems to wake them up!  Well, I take that back.  Second Son, who is a senior, gets himself up all by himself.  However, Third and Fourth Sons and lately, even Only Daughter, seem to have no ability to get up on time.  So we rush and rush through the morning with me calling out, “10 minutes!”  “5 minutes!”  “Your ride is here!”  “You are late…again!”  Thank goodness for Aunt Jemima frozen waffles, now with #4morewaffles. Continue reading

Pork Grillades

This shop has been compensated by #CollectiveBias, Inc. and its advertiser.  All opinions are mine alone.

I believe in diving into local cuisine.  When I moved to Florida a little over three years ago, I started making all things Southern.   It wasn’t too  long before I made grillades (pronounced Gree-Yahds).   They are seared meat medallions served in a spicy gravy over grits.  Because I moved to Florida from Arizona, there is still a lot of Mexican influence in my cooking.  It should be no surprise that I opted for El Yucateco habenero hot sauce when I made the grillades gravy.

El Yucateca Hot Sauce #sauceon #shop Continue reading

Cheesy Sausage Biscuit Skillet

A recipe similar to this Cheesy Sausage Biscuit Skillet is pictured on my kitchen calendar.  All month, fourth son has been staring at it and mentioning it as he walks by it.  When I told him that I was actually going to be making it for dinner, he  was a happy camper.

Cheese and Sausage Biscuit Skillet #bread #breakfast***ANNOUNCEMENT*** I have started a new blog that is called Just Me, Gluten Free.  From now on, that is where all my gluten free recipes will live and where new ones will be published.  Frugal Antics will be the home of any full gluten foods I make. Continue reading

Tried and True Marinated Grilled Pork Chops

Tried and true recipe for grilled pork chops marinated and seasoned to perfection.When my kids asked what meal I’d like for Mother’s day, I said grilled pork chops.  They looked at me a little blankly, because they were hoping I’d say something like frozen pizza and boxed macaroni and cheese.  I rolled my eyes at them and said, ” Don’t worry, I’ll make it myself!”  They let out breaths of relief and said, “Thanks, Mom, you’re the best!  Happy Mother’s Day!”  They let me make my own birthday cakes, too.  Aren’t they great?

Grilled pork chops marinated and seasoned to perfection.

In my mind, there is nothing like marinated, grilled pork chops.  This particular marinade came about because my husband and I realized we had 5 open bottles of mustard in our refrigerator.  Desperate to use up the two Dijon’s , I created this concoction.  It  was such a hit that I had to go out and buy more Dijon.  We eventually ate the 2 bottles of regular  yellow mustard up with hot dogs and hamburgers, so I can proudly say that we only have three open bottles of mustard now.  (don’t ask me to give up my Saucy Mama Smoky Garlic mustard; it stays no matter what).

Tried and True Marinated Grilled Pork Chops
  • ½ cup Dijon mustard
  • ⅓ cup vegetable oil (or any kind of oil that doesn't solidify in the fridge)
  • ¼ cup balsamic vinegar
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 1 tsp thyme
  • ½ tsp ground black pepper
  • 2 tsp honey
  • 6-8 pork chops
  1. Whisk together the marinade ingredients.
  2. Place pork chops in a glass 9x13 pan.
  3. Pour the marinade over the chops, moving the meat around to coat both sides.
  4. Cover with plastic wrap and refrigerate 30-60 minutes.
  5. Heat up the grill and cook the chops about 7 minutes on each side (longer if thicker meat, less if thin).


Bacon Wrapped Pork Loin Roast

My son’s motto is “bury me in bacon.”  He would eat it every day, if it weren’t for his mama.  When he sees a package of bacon on the counter and me getting pots and pans out to make dinner, he asks if we are having bacon.  He has learned, however, to follow that question up with, “is it going in something?”  It is the bane of his existence that I use bacon as an ingredient instead of as a focal point.Bacon Wrapped Pork Loin Roast Continue reading

Breakfast Sausage Meatballs and Rotini and Cookbook Giveaway

This month’s Pass the CookBook Club book is Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth of Love & Olive Oil.  As an added bonus this month, we are also able to giveaway three copies of this wonderful cookbook!  As always, three recipes were chosen for us to pick from, each of us made one.  You can see the dishes in the linky at the bottom of the post.Breakfast Meatballs and Rotini
Continue reading

Chicken Alfredo French Bread Pizza

Chicken Alfredo French Bread PizzaYears ago, I wrote my first sponsored post.  The gig was to come up with nine, yes NINE recipes for a well known company.  It was back in the day when my photos were still marginally awful bordering on grotesque.   In the last year, I have been culling those photos and even some of the posts.  This is a rewrite of one of those nine recipes.  Basically everything has changed, including the ingredients (except the chicken and French bread).  This version is MUCH better and surprisingly, there is a gluten free option. Continue reading

#FreshFromFlorida Ratatouille and Pulled Pork over Cheese Grits

This is a Sponsored post written by me on behalf of Fresh From Florida for SocialSpark. All opinions are 100% mine.

Ratatouille and Pulled Pork over Cheese Grits using #FreshFromFlorida vegetables

I have become a huge locivore since moving to Florida.  The fresh produce that we enjoy all year long is amazing.  While the rest of the country is still fighting snow and ice, we are enjoying fresh summer squash and tomatoes!  It always puts a smile on my face when I see the Fresh From Florida signs in the grocery store next to vegetables that, in other parts of the country, won’t be in season for another five or six months! Continue reading

Loaded Bacon and Cheese Mashed Potatoes

Loaded Bacon and Cheese Mashed PotatoesIf I have cheese flowing through my veins, than my husband has mashed potatoes in his.  He could eat a bowl full every single day and never, ever get tired of them. I have such a hard time, as a food blogger, making him boring old mashed potatoes.  So he gets them in the form of twice baked potatoes, mashed potato pies, and these Loaded Bacon and Cheese Mashed Potatoes Continue reading

Gluten Free Sausage Strata

Gluten Free Sausage Strata made with gluten free stuffingI won a couple of boxes of gluten-free stuffing mix and didn’t want to use it with a bird.  Go figure; me not wanting to follow the norm.  Instead, I decided I wanted to make a strata.  As a gluten-free eater, I often miss foods from my youth.  Bread pudding and strata weren’t things my mom made, but I made them as a young adult.  They were frugal and filling and when you are a poor married couple, those are two great adjectives to use when describing a meal.  So with a nostalgic mindset, I whipped up this sausage strata.  It was so good, the whole family devoured it.  I should note that the company that made the original stuffing mix no longer makes it.  At the time of this post Glutino, Trader Joe’s and Whole Foods have their own versions, though.Gluten Free Sausage Strata made with gluten free stuffing

Gluten Free Sausage Strata
  • 1 pound sausage, sweet or spicy
  • 1 large onion, chopped
  • 1 bag gluten free stuffing mix (you can totally use regular if gluten-free isn't your thing)
  • 8 eggs
  • ⅔ cup milk
  • 1 cup shredded cheese
  1. Cook the sausage in a skillet with the onion.
  2. Mix in the stuffing mix and pour into a greased 9x13 pan.
  3. Combine the eggs and milk with a whisk.
  4. Pour over the sausage mixture.
  5. Top with cheese.
  6. Cover with foil.
  7. Let sit on the counter for 30 minutes.
  8. Bake at 325 for 1 hour.

Fresh from Florida Bacon Wrapped Shrimp Appetizers

Bacon Wrapped Shrimp

I live a short drive from Mayport, FL, one of the state’s best shrimping towns.  There is a fleet of fishing boats that brings in fresh shrimp every day.  I was not surprised when the guy behind the fish counter at my local Publix told me that the fresh shrimp I was buying came from there.  I sort of expected it.  The Florida waters abound in wonderful shrimp.

There are four kinds of shrimp harvested off the coasts of Florida,  brown, white, rock and pink.  This time of year, we are mostly eating white shrimp.  Brown shrimp is more plentiful in the summer.  Rock and pink shrimps are found in the deeper waters farther off the coasts.

I often make shrimp dishes for dinner.  There are so many great ideas for using Fresh from Florida shrimp for main dishes.  This time of year, though, as the holiday parties are in full swing, my thoughts turned toward appetizers.  With their handy little tails, shrimp make great finger food, whether they are plain with sauce or wrapped in something as wonderful as bacon.

Bacon Wrapped Shrimp

This is a simple dish that goes together with little effort.  Once your shrimp is clean, simply wrap it in par-baked bacon that has been brushed with honey and sprinkled with garlic powder.  Once it’s crispy, you are in for a wonderful treat.  Use thin cut bacon, not thick, as you don’t want to overpower the shrimp.

Bacon Wrapped Shrimp


Fresh from Florida Bacon Wrapped Shrimp Appetizers
  • 1 pound fresh shrimp, deveined, peeled, leaving the tail whole
  • 12 oz thin cut bacon
  • ¼ cup honey
  • 2 tsp garlic powder
  1. Par-bake bacon for 10 minutes at 400 degrees on a wire rack placed in a foil lined rimmed baking sheet.
  2. Remove bacon from the oven and cool enough to be able to handle it.
  3. Cut each strip of bacon in half crosswise.
  4. Brush them with the honey and sprinkle them liberally with garlic powder.
  5. Wrap each shrimp with a slice of bacon and secure it with a wooden toothpick.
  6. Place them back on the wire rack and bake for another 5 minutes.
  7. Switch on the broiler.
  8. Broil for up to 5 minutes or until bacon is crispy.


What are your favorite ways to prepare shrimp?  Do you buy it cooked or raw?  Fresh or frozen?



#Cookbook Review: #Bacon Lovers Cookbook

Bacon Lovers CookbookI have an interesting cookbook review for you today.  The Bacon Lovers Cookbook is a new addition to the Golden Press line up of “lovers” cookbooks.  You may recall that I reviewed the Pumpkin Lovers Cookbook a few weeks ago.  This book is full of bacon recipes, bacon tips, bacon jokes and bacon facts, all of which was gathered from other sources and bound together in one bacon extravaganza. Continue reading