Luke

I used pineapple juice and soy sauce instead of apple juice and Worcestershire sauce for a more Polynesian Flair. The marinade was excellent. I think it might even work well with chicken breasts, too. I think that I had my grill turned up a little bit too high because the pork chops were a little bit tough despite sitting in the marinade for 24 hours. But overall I liked it and would definitely make it again. Maybe next time I'll try it with chicken.

This is one of my favorite dishes. I found that I can substitute dill pickle brine for the caper brine. The results were fantastic.

This was the first zucchini bread I ever made. It was sweet moist and delicious. I can't imagine making zucchini bread any other way. Thank you for sharing!

This is a simple and easy introduction to fried zucchini. I used Italian breadcrumbs, left out the mozzarella cheeze and used my homemade marinara as a dip. I didn't like the idea of sitting the zucchini in the sauce as I feared it might lose crispiness that way. I really enjoyed it. I'll definitely make again (I think I can do better next time).

A 9-inch pie crust isn't big enough. Get a 10-inch pie crust. The ingredients fit perfectly.

Very tasty and simple. Depending on your taste, you might want to add more cajun seasoning; I didn't think it was spicy enough with the amount in the recipe. Also, have extra chicken broth on hand if you plan on having leftovers; the rice soaks up the liquid overnight. Just keep leftovers in an oven-safe dish, add chicken broth and bake covered at 325 for 20-30 minutes to warm up again.