In the summer months our grill replaces the oven as much as possible. Not only because of the heat but because everything tastes better with that smoky, caramelized flavor. I'm always sad to give it up when we get pummeled with snow in the fall.

It's amazing what you can all cook on the grill. Some of our favorites are Sundried Tomato, Feta and Basil Bruschetta, garlic bread, pizza, naan, corn on the cob, baked potatoes, grilled peaches, smores and bananas stuffed with sundae toppings. The more you fill up the grill, the more you free up room in the kitchen, which means less mess to clean up and I'm all for that!

My husband does most of the grilling at home. He does a bang up job and is master of the meats. But, when it comes to things like vegetables and dough, I step in and do my business. I really enjoy the fact that for this short season of cooking I'm not making supper alone. Summer meals are already so simple that when you've got extra hands on deck it feels effortless.

These Cajun Grilled Pork Chops are one of our favorite ways to grill pork. While they're grilling the Cajun spices seep into the meat and caramelize the outside, sealing in the juices and making them ultra flavorful. Although they are utterly delicious on their own, paired with this super simple pan sauce they become something truly special.

The Creamy Mushroom Pan Sauce takes no more then 10 minutes to make, making it perfectly timed to whip up while the meat is cooking. It's flavorful, creamy and packs a bit of heat thanks to the Cajun spices.

If your family is sensitive to heat you may consider making your own Cajun Seasoning, like I do. I'm sure you have most of the ingredients on hand and you can tailor it to your family's liking. I make it as is because we like the heat, but you could easily leave out the red pepper flakes to remove that deep spiciness.

When you're in need of a stick-to-your-ribs meal this pairs perfectly with mashed potatoes and green beans.