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!!

Succotash:

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.

Grits: 

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.



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