Mediterranean-inspired shrimp baked or sautéed with sweet tomatoes and salty feta.

A flavorful beer and lime marinade perfect for grilling or sautéing seafood.

Spicy shrimp coated in buffalo sauce, perfect as a party appetizer or bold main dish.

“These ribs are tangy and tender. The Chinese-style glaze gives them a different and unique taste.” Jamie’s original recipe called for the ribs to be baked, but we found we could prepare tender ribs even faster by starting them in the microwave. Jamie Wetter.

This andouille-stuffed and bacon-wrapped pork loin is full of bold flavors and simple to prepare. It is a faculty potluck favorite. This recipe may be prepared ahead, covered, refrigerated and baked before the faculty meeting or potluck to provide a wonderful, warm entree.

I added roasted apples, cherries and onions to turn ordinary pork into an impressive dish. There is a short time span between caramelized onions and burned ones, so pay close attention once they start cooking.

A fresh, light salad with creamy avocado chunks and succulent shrimp in citrus or vinaigrette dressing.

These tender chops are smothered in a delightfully rich sauce. “I’ve used a chuck roast instead of pork loin chops, stewed tomatoes instead of diced and served it over rice. It’s always good.”

These savory pork chops are lip-smackin' tangy good! The recipe combines fresh lemon, Dijon, garlic and herbs: simple ingredients that work well together.