True Story….


Blackened Chicken Cutlets with Succotash sand Cheese Grits

Quick stupid/funny admission on my part is that recently a number of my Facebook friends have called my food posts “porn”. So now I introduce each new post as “Felicia’s food porn for today:” I get a chuckle out of doing this….I’m laughing to myself as I write this, because I’m a weirdo-nerd that way…..sigh….. ANYWHO, I digress…on to our recipe!!


In a large skillet sautee 1 can of corn, 1 can of Rotel, 1/2 of a small diced onion, 1/2 of an orange bell pepper and a freshly diced garlic clove. Season with 1/2 tsp. of powdered garlic and salt & pepper. 

Blackened Chicken: 

Generously coat chicken breast cutlets with Blackened Redfish seasoning and then sauté in a tablespoon olive oil and a tablespoon of sweet cream butter.


I use Quaker Oats Quick Grits and follow the directions on the box. And then I give it some Felicia lovin’, which goes as follows: When the grits are done I add a 1/2 c. of cheese (be it…sharp cheddar, mozzarella, havarti, shredded mild cheddar, whatever- anything like that works just fine) and I mix it in until all pieces of cheese are under the surface. I then let that sit for approximately 3 min. so the cheese is melted. Then I add 3/4 c. of heavy cream and mix that in very well. And usually add another tsp. of salt at the end for flavor as grits do tend to require a fair bit of salt.

Hamburger Steaks and Gravy Over Baked Potatoes with Soy Sauce Snaps and Corn on the Cob:

This is a very hearty meal that I make when the weather is really shitty. (It’s sleeting at my house right now, so yeah.) I hope it warms you as much as it does my family! Enjoy!

Hamburger steaks:

1 1/2 lbs of hamburger

1 small diced onion

1/2 diced bell pepper

1 tsp of salt 

1 tsp of pepper

Mix all ingredients together in a bowl and form out little patties.  Fry up the patties in a medium hot skillet *be sure not to burn the grease! Remove the patties to a plate, but keep them close by. Keeping your skillet hot…

Hamburger steak gravy:

In a glass, whisk 2 cups of water with 1 & 1/2 cups of flour. Constantly whisking, pour the cup of flour into the hot grease in the pan. Mix together well. The gravy should form nearly immediately. Then I usually add 1 Tbsp of salt and 1 Tbsp of fresh ground pepper and 1 c of either milk or heavy cream. (Heavy cream tastes better though.) Then, add your patties back to the gravy. Turn off the heat and let that simmer on the burner for a minute before removing entirely. 

Baked potatoes and corn on the cob are fairly self explanatory. 

Soy Sauce Snaps:

Either a 2lbs bag of fresh or frozen snaps will do fine. In a sauce pan, I add 3 Tbsp of sweet cream butter, 1 tsp of salt, 1/2 tsp of pepper and a fresh chopped clove of garlic. Sauté the snaps until hot and soft, then add soy sauce and remove from heat.  

I want to make one small note that this dish is really all about getting the salt & pepper correct. The gravy should be fairly salty and heavily peppered. Think of a mill gravy taste. That’s the same kind of flavor profile you’re shooting for here. But if you can’t palate that then adjust the amounts of salt and pepper going into it. Start with a little bit of both, taste it, then add a little more, taste again and so on until you’re satisfied with the flavor. 

As I’ve shown in the picture above, I serve my meat & gravy over the potatoes, but feel free to dress your dish to your liking.

Happy cooking!