Crispy Parmesan Chicken with garlic green beans and Italian zucchini

This meal is kinda a lighten up deconstructed variation of Chicken Parmesan. The baked tenderloins are crunchy without being fried and the Italian herbs and tomatoes cooked with the zucchini is a perfect side dish (we already know garlic green beans goes with pretty much everything - and maybe they resemble a noodle?- hah yes that is a stretch!). But either way, the combination semi-resembles the flavors of Chicken Parmesan without all the fat and calories!

I used  tenderloins because they were on sale (& are more tender than the breast itself so I use them when they are affordable) but breasts cut into strips or chicken cutlets could be used as well. Mix the hot sauce, buttermilk, and some seasoning in a bowl and add the chicken to soak for at least an hour but no longer than overnight (I only had 2% but buttermilk does work slightly better). Mix the Panko,  Parmesan cheese, and seasoning in another bowl. I recommend Panko for this recipe instead of plain bread crumbs because they have a lighter, crispier texture .

Remove the chicken from the milk mixture, shaking off excess, and dredge in the breading mixture, one at a time. Lay them into a single layer in a baking dish. Do not crowd the pan or the sides will end up a little soggy compared to the top. Pop them into a 400 degree preheated oven for 25-30 mins.

Cut half of an onion and heat a  drizzle of olive oil in a saute pan.  Add the onion and cook over medium heat stirring occasionally. I don't dice it but leave it larger so that it isn't lost. I happened to have celery so I added some of that. I'd rather it have been bell pepper (or maybe both? maybe some yellow squash too?) Slice the zucchini and add it to the pot after about 5 minutes. 5 minutes later, add the tomatoes (with juice )and the Italian herbs. (If your tomatoes are Italian stewed, you don't need to add this.) 

Pour in a splash of chicken broth and stir. Cover and cook over medium-low, stirring occasionally, for 15-20 minutes. 

Meanwhile saute the green beans over medium heat for 5-10 mins, salt and cook another 2-3, then add a splash of broth or water, cover, and let steam for 5 more minutes. Uncover, add butter and chopped garlic, and saute another 5 minutes until browned. 

Serve the chicken tenders warm with the green beans and zucchini on the side. (It pairs nicely with Pinot Grigio - shocker! 😂)

Crispy Parmesan Chicken with garlic green beans and Italian zucchini
3 servings, 350 calories per serving
15 mins prep (plus soaking the chicken), 30 mins cook time

• 1-1.5 lbs of chicken tenderloins
• 1 cup panko
• 1/4 cup Parmesan cheese
• 1 pack french style green beans
• 1 tbsp chopped garlic
• 2 tbsp olive oil, divided
• 3 medium zucchini 
• 1 can diced tomatoes
• 1 tbsp Italian herbs
• 1/2 medium onion

Grits and Grillades

I wanted to make something reminiscent of our recent New Orleans trip (which was full of amazing food) and the first meal I ate there was Grits and Grillades for brunch on Christmas day. I had never experienced this dish before.but it was a recommendation from our server at the Creole House restaurant. I could not have been happier with this selection. It is tender slow cooked beef in this incredibly flavorful brown gravy with peppers & onions over creamy grits, and it is delicious. So I set out to recreate this rich meal.

Season the beef with creole seasoning then dredge each piece in flour. 

Brown the beef in a cast iron skillet and set aside. 

Saute the trinity (peppers, onions, & celery) in the drippings until soft, 5-10 mins. Add a tbsp of the seasoned flour and stir to coat the vegetables. Cook over medium heat for 3-5 minutes stirring frequently.

Add the garlic and tomato and cook for 5 more mins then deglaze the pan with the red wine getting all of the browned bits. Add the beef broth or base & water, the Worcheshire, and the hot sauce and bring to a boil. Stir in the beef, cover, and reduce heat to simmer. Cook for 1.5-2 hours, stirring occasionally, until meat is fork tender. 

When the meat is almost done, cook the grits according to their package, stirring occasionally. I always use at least half milk (or cream or half & half) in place of water when cooking mine to make them creamier. When the grits are done, remove from the heat and stir in the butter and cream cheese. This kind I used today really is not my favorite but was shockingly my only option that wasn't "instant" or "quick-cooking" so I used it. We much more prefer Trader Joe's grits which have a much larger grit, or Lakeside Stone ground yellow grits. 

Serve the grillades and gravy over the grits and garnish with green onions. All the flavor in this sauce with the tender meat & creamy grits make this one decadent meal to indulge in.

Grits and Grillades 

4 servings, 550 calories per serving

20 mins prep, 2.5 hours cooking time 

• 1.5 lbs thin sliced beef, top round or sirloin
• 1 small or 1/2 large onion
• 2 celery stalks
• 1/2 green bell pepper
• 1/2 yellow, orange, or red bell pepper
• 1 tbsp chopped garlic
• 1 small can diced tomatoes 
• 3 cups beef broth
• creole seasoning 
• all purpose flour
• 2 tbsp hot sauce
• 1 tbsp worcheshire 
• 1-2 bay leaves
• 1/4 cup red wine
• 1 cup grits
• 4 cups milk
• 2 tbsp butter
• 2 tbsp cream cheese 

Brown Rice Risotto with Mushrooms & Peas

This was my first attempt at making risotto using a brown rice medley instead of Arborio (Italian short grain rice that has a higher starch content making it the perfect choice for the creamy rice dish), and the research was not very promising that this healthier substitution was going to be successful. But I am a huge fan of brown rice and it's nuttier flavor and texture (especially this blend from Trader Joe's that includes long grain brown rice, black barley, and diakon radish seeds) that I was determined to try it to satisfy my risotto craving with a higher fiber lower cholesterol whole grain. I am so glad that I did. It did take longer to make than regular risotto (since brown rice always takes longer than white to cook anyway) but the lovely mixture of creamy and crunchy textures and the earthiness of the mushrooms made it well worth it. This very well may have been the best risotto I've ever eaten!

Ignore the pork chops in this picture. I was going to make them to go with it in case it wasn't turning out (I also had some quick 10 minute back up rice bag thing), but this was absolutely not needed in the slightest. Start by sauteing the sliced mushrooms in a dutch oven over medium heat until they release their juices. This should take 5-10 minutes and you can dice up the onion while they cook. Feel free to use white, portabella, shiitake, or oyster mushrooms or any mixture of them.

Risotto cooks quicker if the broth is warm when added to it, so go ahead and pour the broth into a large saucepan so that it can be heating up. You don't want it to boil, just almost simmer. Set the cooked mushrooms aside and melt half of the butter  in the pot. Add the onions and cook oven medium heat until soft, then stir in the rice and coat it in the butter. Toast it for about 3 minutes.


Once the rice is toasted, pour in the wine and stir to get any brown bits off the bottom of the pot. Cook, stirring frequently, until all of the liquid is absorbed. Now ladle in a scoop of the warm broth and stir frequently until it has almost completely absorbed. Then add another ladle of warm broth and continue this process until the rice is cooked, for about an hour or so. It is not difficult to make risotto, only time consuming, as you are almost constantly stirring. (This is not a mix it up and forget about it until its done kind of meal.)

About halfway into this process you will really notice the starch releasing into the liquid and the creamy consistency beginning to form. This is when the magic really starts happening. Just keep ladling, and stirring, and ladling, and stirring. The end result will be worth it. (Call your husband to stir a little when your arm gets tired if needed.) If you run out of broth, warm water can be used.

When the rice seems done (taste is the only way to determine this), toss in the peas, along with the last bit of liquid. Continue to cook (& stir) over medium heat until the last of the liquid is absorbed for a least 5 more minutes (you want to make sure the peas are done as well, but not overcooked where they lose their bright green color).



Remove the pot from the heat and stir in the rest of the butter and the Parmesan cheese. I like to serve it in a bowl but a plate would work too.  Add a little more Parmesan on top. Garnish it with green onions (my usual) or fresh parsley for a bright green pop of both color and flavor. I also love to add a drizzle of truffle oil over the top. (Use very sparingly, this delicious but strong flavor and go from elevating to overpowering quickly). As usual, it is best paired with the wine that was used in during cooking.





This meal can either be an entree or a side dish, maybe to go with a nice filet mignon to complement the earthy flavors or even a roasted cauliflower steak if it's Meatless Monday or you're serving a vegetarian (substitute vegetable broth for chicken). But honestly this dish is fabulous all on its own.

Brown Rice Risotto with Mushrooms and Peas
5 mins prep, 1 hour cooking time
3 entree servings, 575 calories per serving

• 8-12 oz. sliced fresh mushrooms
• 1 & 1/2 cups brown rice medley
• 4 tbsp butter, divided
• 1/2 yellow or white onion, diced
• 3/4 cup white wine
• 1 cup fresh or frozen peas
• 6 cups chicken broth
• 1/2 cup Parmesan cheese
• sliced green onions for garnish

Roasted Chicken Provencal with Green Vegetable Medley

Winner winner chicken dinner! Y'all. This meal is so delicious and easy to make. The chicken is juicy, its skin is crispy, the veggies are fresh, and the sauce is so flavorful. You can switch up the vegetables or proportions if there are others you prefer, but these all went so well together. Hubs & I agreed that sauteed mushrooms would be a welcome addition. Also yellow squash and/or baby carrots would add more pops of color, but then you can't call it a green vegetable medley.

Preheat the oven to 400 degrees. Rinse the chicken thighs under cool water and pat them dry with paper towels. Trim off excess fat and skin but leave enough to cover the top of each piece. This skin is a bit of a calorie splurge but oh, so worth it. I want more right now just thinking about it. Season both sides of the thighs with half of the herbs de provence and the garlic and herb seasoning, seasoning salt of your choice, or simple salt and pepper. Make sure to also season between the skin and the meat.

In a small bowl, mix together the garlic, mustard, broth, wine, and remaining herbs de provence. By the way, herbs de provence is a lovely aromatic blend of rosemary, garlic, thyme, parsley, tarragon, marjoram, basil, savory, sage, lavender, and chervil. Mmmm. An Italian herb or poultry blend could be substituted in a pinch, but it won't encompass quite the range of flavors. 

Arrange the chicken thighs in a baking dish. Cut the lemon into slices and place them in the  dish with the chicken. Drizzle olive oil over the skin and pour the liquid mixture into the dish surrounding the thighs. Roast the chicken for 1 hour, uncovered, basting it in the juices at 30 and 45 minutes. 

While the chicken is roasting, prep your veggies. Trim the ends off the brussels sprouts, remove the outer leaves, and cut them in half. Spread them on one side of a cookie sheet. I cut my zucchini into ribbons with my peeler, but you should cut them into thin coins. (That is what I will do next time so they don't get quite as lost.) Spread the coins into a single layer on the sheet with the brussels sprouts, drizzle all with olive oil, & season with salt, & pepper.  drizzle with olive oil, and season with salt & pepper. Put them in the oven when you baste the chicken the first time and remove them the next, stirring once halfway through. For the asparagus, just break it in half and the natural breaking point is the best spot to trim the rest, then cut them into thirds. Measure out your peas (fresh or frozen - not canned!). 

After basting the chicken the second time, remove most of the basting liquid and put it in a small saucepan with the butter and bring to a low boil to reduce over medium heat for about 10 mins. Drizzle a little olive oil into a saute pan and add the asparagus pieces and cook over medium heat for 5 mins then add the peas for 5 more minutes. Now add the roasted vegetables and reduced sauce and cook together over medium heat for about 5-10 minutes or until the vegetables are done but not mushy. This is so pretty and smells so good!

While the veggies finish cooking in the oh so delicious sauce, the chicken should be removed from the oven and left to rest for 5 minutes before eating. (Resting allows the juices to redistribute throughout the meat so that it is super juicy.) Dispose of the lemon slices. Don't baste the thighs again at this point, it will mess up the amazing crispy skin. 

Now all that is left to do is plate up this delicious meal and enjoy! Serve the chicken over the lovely green vegetable medley. It pairs perfectly with the wine you used when making the sauce. 

Roasted Chicken Provencal with Green Vegetable Medley

2 servings, 500 calories per serving

10 mins prep, 1 hour cook time for chicken

15 mins prep, 20 mins cook time for veggies

• 4 chicken thighs
• 2 tbsp chopped garlic
• 2 tbsp olive oil, divided
• 1/4 cup chicken broth
• 1/4 cup white wine
• 1 tbsp Dijon mustard 
• 2 tbsp herbs de provence, divided 
• 1 tsp seasoning salt of choice (optional)
• 1 small lemon
• 1 medium zucchini
• 6-8 large asparagus 
• 8 oz. brussels sprouts
• 2/3 cup sweet peas
• 1 tbsp butter
• salt & pepper to taste

Grilled Radicchio Salad with Sausage, Eggplant, & Mushroom Pasta

Now, we have cut down on the pasta, but not cut it out completely. I could never. I love it so much. & as pasta goes, this particular Vegetable Radiatore from Trader Joe's isn't soooo bad. Not only are the colors pretty, but its made with beets, spinach, red bell pepper, & organic wheat flour (but you'd never know - it tastes like regular pasta!) so there are "hidden veggies" as well as the vegetables we'll add to it. Then serving it with a salad helps with portion control and you guessed it, adds more veggies!

I will be the first to tell you that radicchio is a super bitter leafy vegetable, but it is also very different from the average salad leafy greens (because let's me honest, sometimes they get boring & you want to try something new) and full of nutrients like fiber, B vitamins, and even can counteract the hypertensive effects of sodium (help keep our salt intake from causing high blood pressure). If you don't mind bitter, it's worth a try. The sweetness of the honey and salty nuttiness of the pine nuts and Parmesan adds a nice range of flavors. & the picture doesn't do this salad justice, it is very pretty on the plate! Plus its easy!

Supposedly if you soak the quartered head of radicchio in an ice bath for an hour or 2 it can cut the bitterness. Make sure you leave a portion of the core holding each piece together so it doesn't fall apart on the grill. Mix together the oil and balsamic and drizzle over each quarter then season with salt and pepper. Put them on a hot gas grill, preheated to 400-425, and cook 2-3 minutes on each side to wilt. Don't let them get very charred, then you'll have more bitterness from the burnt leaves.


Toast the pine nuts in a small pan over medium heat, stirring often so they brown evenly. This should take less than 5 minutes. While they are toasting, add the honey to the leftover oil and balsamic mixture. Chop the grilled radicchio (disposing of the core pieces) and toss with dressing and pine nuts. Top with shaved Parmesan cheese. You can use shredded, but I'm not gonna lie, shaved is better.



For the pasta dish, you can use any sausage that you like: hot, sweet, or Italian; pork, turkey, or in my case, venison. Don't be afraid of deer meat! It doesn't get any more free-range or organic than this. Venison is a excellent red meat that has more protein, almost half the calories, and significantly less fat than beef. Prepared correctly (like spiced with sausage seasonings), there is no "gamey" taste. You'll see in our house we often substitute venison for ground beef or pork sausage recipes. So if you know a hunter and he (or she) is kind enough to share, you should oblige!

You really could switch up the veggies in this pasta if you want. We love mushrooms, but I know they aren't for everyone, so they could be left out. I never ate much eggplant growing up, and recently have been trying to add it into our menus. If you're unsure of it, this is a good way to sneak it in. Honestly it almost disappears in the dish. You could also add or substitute zucchini, use diced tomatoes instead of stewed (but I'd still opt for the Italian ones), or use sweet yellow onion instead of shallots or red onion (but use more since the yellow flavor isn't as strong).

Dice the eggplant into small cubes, about 1/2 inch pieces. No need to peel it. Lightly salt it and let them sit in a colander so that the excess water is drawn out. Then squeeze them dry with paper towels (or a cheese cloth) before adding them to the dish.

Go ahead and get a pot of water salted and on the stove so that its boiling when you are ready to add the pasta. Drizzle a little olive oil in a dutch oven and add the mushrooms, sauteing over medium heat until they release their moisture, about 5 minutes. Remove from the pan & place in a bowl until needed.




Brown the sausage in the same dutch oven over medium high heat. Once it is mostly browned, move it to one side and add the eggplant. Let cook 3-5 minutes before stirring and start cooking the pasta. Add another drizzle of olive oil and the onions and garlic to the dutch oven. Once the onions begin to soften, add the chicken broth to deglaze any brown bits off the bottom of the pot. Add the tomatoes, including the juices, and the mushrooms back to the dutch oven and cook over medium heat until the pasta is al dente. Add the pasta to the sauce, as well as 1/4 cup of the pasta cooking liquid. This will help the sauce come together and stick to the pasta.

Let it all cook for about 5 minutes, adding more of the pasta water if it appears to get dry. Grate the cheese of your choice over the top when serving. I used a smoked provolone and hubs went ahead and added some of the shaved Parmesan for the salad, too.

Grilled Radicchio Salad
2-4 servings (depending on size) 80-160 calories per serving
5 mins prep, 10 mins cook time

• one head of Radicchio
• 2 tbsp olive oil
• 2 tbsp fig infused while balsamic vinegar
• 1 tbsp clover honey
• 1 tbsp pine nuts
• 1-2 tbsp shaved Parmesan 

Sausage, Mushroom, & Eggplant Pasta 
4 servings, 450 calories per serving
10 mins prep, 30 mins cooking time

• 8 oz. mushrooms
• 1/2-3/4 lb. sausage 
• 1 small-medium eggplant 
• 1-2 shallots or 1/4 red onion
• 1 can Italian stewed tomatoes 
• 2 tbsp olive oil, divided
• 2 tbsp garlic
• 1/2-3/4 cup chicken broth
• 8 oz. vegetable radiatore or other pasta
• grated cheese to your liking

Zucchini Fritters

 

Along with the hot corn dip with Fritos scoops we had for the Super Bowl, I also made these Zucchini Fritters to accompany the wings that hubs smoked to include some more veggies in our spread (corn being a vegetable is an ongoing argument in our house)! I had all intentions of shaping them like footballs for the occasion, but time (wine) got away from me & they tasted just as good without being as cute! Maybe I'll try again next football season. 

The best part about these yummy healthy fritters is that they use very few ingredients and do not take long to cook. The zucchini to carrot ratio is up to to you, but I'd suggest just a little more zucchini than carrots. I had baby carrots on hand (which is normally purchase since there is no peeling step and hubs will snack on them raw - I'm trying to like that myself because they are so good for you!) and these worked just fine. I could have used more and next time I will. 

The other best part about this recipe is that it gives me a reason to use my shredder/slicer attachment for my KitchenAid mixer (yay - I love my cooking gadgets!). If you don't have one, you can surely grate them by hand, which I have done plenty of times and it works just as well. Just cut the ends off the zucchini and peel the carrots if needed and grate them using the fine shredder. Lightly salt the shredded veggies and let them sit about 10 minutes to pull out the excess water then squeeze them dry using paper towels. Add the chopped green onions (reserving some for garnish if you'd like), flour, garlic powder, cheese, and eggs to the veggies and mix until well blended. 

Heat the oil over medium-high heat in a nonstick skillet. Spoon the batter into the hot pan and use the back of the spoon to smooth the scoops to about a cm thick. Cook for about 4-5 minutes or until the edges appear set then flip and lightly press flat using a spatula and cook for another 4-5 minutes. You'll need a few batches and want them to brown, not burn, so turn down the heat it you notice them getting too dark. 

While they are cooking, make the super easy sauce.. All you do is mix together the sour cream and the ranch dressing. I use light sour cream and Greek yogurt ranch to save on calories, because I really can't tell a difference. But feel free to use whatever you have! If you don't know this about me, I LOVE spicy food (plus it boosts you metabolism - double win)! I am currently obsessed with Trader Joe's Zhoug sauce. It adds such a fresh herb-y heat to anything you to add it to, so its a perfect juxtaposition to the cool creaminess of the ranch sauce. 

I serve these yummy low-calorie snacks with both sauces. They can be on the side for dipping, or you can spoon a small dollop on top of each fritter. I also garnish with extra green onions, because I love them. (And always have them.) These zucchini fritters are not only great snacks or appetizers, but can also be eaten as a tasty side dish with lunch or dinner! 

Zucchini Fritters

4 servings, about 4 fritters per serving

115 calories per serving, 180 with optional sauces

15 mins prep, 15 minutes cook time

• 3 medium zucchini
• 3-4 carrots or 10-12 baby carrots
• 2-3 green onions
• 1/4 cup AP flour
• 1/4 cup grated cheese (Parmesan , cheddar, mozzarella, etc.)
• 2 eggs
• 1 tsp garlic powder
• salt & pepper to taste
• 1-2 tbsp olive or vegetable oil for pan frying
• 4 tbsp light sour cream (optional)
• 3 tbsp Greek yogurt ranch (optional)
• 3 tbsp Zhoug sauce (optional)

Blackened Triggerfish with Jalapeno Creamed Corn & Roasted Okra

I was in the mood for fish and hadn't taken anything that hubs had caught out of the freezer so I had to do the unthinkable... buy fish! He doesn't like for me to pay for food that we can get for "free" but this Triggerfish looked soooooo good and was both fresh & local at my neighborhood Harris Teeter (aka my favorite grocery store). Triggerfish is a flaky white fish that is relatively dense and the meat is much sweeter than it is "fishy". If you have the opportunity to try it, you should! But, if you can't find Triggerfish, any white fish could be used in this recipe (flounder, trout, redfish, seabass, grouper, snapper, even Tilapia - if you are into eating farm raised fish which we do not do in our house!) Just brush it with olive oil or cooking spray and season pretty heavily (I could have gone a little more in hindsight) with any combination of blackening or creole seasoning. I used Seafood Magic, Tony Chachere's Spices & Herbs blend which I have found is better for blackening (I usually have the original blend on hand, which is an excellent go-to seasoning salt - sooo good in scrambled eggs, etc.), & Zatarain's Big & Zesty Creole seasoning (this stuff is a must in gumbo!). Let it sit out for 10-15 mins at room temp before you cook it.

If you like fried okra & you haven't tried roasted okra, you are really missing out! It is just as crispy and flavorful without all the mess of frying (also without the carbs from the breading and calories from being completely submerged in oil). Just rinse it, cut off the ends, and cut it in half long ways. Then drizzle it with olive oil and season with salt, pepper, and Tony's. Put it in a 425 degree oven for 20-25 minutes, stirring once. It will shrink as it cooks. (Also, try not to crowd the pan like it did, it keeps it from getting quite as crispy.)

I had leftover corn dip from the Super Bowl (yay- shortcut!). This dip is super easy to make. Just soften cream cheese, stir in frozen sweet corn (fresh is best when in season), diced jalapeno peppers, and shredded cheddar. (You can also include the bell pepper, green onion, and chorizo or cooked bacon, but I didn't because not everyone likes them.) Bake it in a casserole dish at 375 for 30 minutes if you are making as dip and serve it hot with Fritos scoops (the chip of all chips in my opinion). 

Or if you are making this creamed corn without having leftover dip, skip the oven step. Start by chopping up some orange bell pepper (red is prettier, I just didn't have any), chorizo sausage (or you can use bacon), and green onions and throw them in a sauce pan over medium heat. You don't need oil or butter, some fat will render out of the chorizo. After about 5 minutes add the corn dip ingredients (all but the shredded cheese) and milk. Note: you can leave out the sausage if you have a non-meat eater & use a tbsp of butter. Also the jalapenos can be omitted if you don't like spice or the seeds left in if you really do!






Cook over medium heat, stirring occasionally to prevent sticking and burning on the bottom, for about 20 minutes. Add the shredded cheese and cook for a few minutes more until melted well incorporated. Salt and pepper to taste.




I used to try not to cook fish inside to avoid my house smelling like it, but: 1. this fish isn't fishy smelling, & 2. Rewined candles  can conquer pretty much all less-pleasant aromas (man they smell so good- personal favs are currently Rose and Merlot)! You can grill the fish, but then it's grilled and not blackened and you miss on some of that flavor from that crust forming in the hot pan. When your okra and corn are about 5 minutes from being done, melt a tbsp of butter in you cast iron. Once its hot, put your fish in. It should sizzle pretty good. Using a metal spatula, flip it over after about 2-3 minutes depending on the thickness of the fillets. Let the fish sear another 2-3 minutes on the other side then remove it from the pan. Throw a small dollop of butter on top while the fish rests and you plate up the rest of your meal.

Now all that is left is to enjoy this delicious fish, creamy corn with a kick, and crispy okra! You will have leftover corn which is best reheated on the stove with the addition of a splash of milk and stirring often, but you can use the microwave. I garnished with a few fresh chopped green onions because I love them and cut a few too many for the corn. Like most meals, I pair it with a glass of Pinot Grigio because that is my favorite (Cupcake since its been on sale at the Teeter for $8), but any white wine you choose will go nicely (I'd just avoid a super oakey Chardonnay).

Blackened Triggerfish with Jalapeno Creamed Corn & Roasted Okra 
Serves 2 (corn serves 4), 475 Calories per serving
Prep : 10 minutes, Cook time: 25 minutes

• 2 Triggerfish fillets or similar white fish
• creole/blackening seasoning of choice
• 1 tbsp oil or spray 
• 2 tbsp butter, split

• 3/4 lb. fresh okra
• 2 tbsp olive oil
• salt & pepper to taste

• 1 bag frozen sweet corn (or the kernels from 4 large ears)
• 1/2 block Neufchatel or cream cheese, softened 
• 1/3-1/2 cup milk
• 1/3 cup shredded cheddar cheese
• 3 fresh jalapenos
• 1 green onion
• 3 or 4 slices of chorizo sausage or 1-2 slices of bacon
• 1/8-1/4 cup bell pepper