Quick Bite: Simple {& Super} Supper Ideas

Whisk the buttermilk and the hot sauce together in a nonreactive bowl. Marinate the chicken pieces in mixture and refrigerate overnight.

 Preheat oven to 400°F. Remove each piece of chicken to a baking rack set over a sheet pan to catch excess marinade. Discard remaining marinade in bowl. In a separate shallow dish, combine the bread crumbs, flour, seeds, and seasonings. Coat each piece of chicken in bread crumb mixture and transfer to a baking sheet lined with foil in a single layer; pieces should not touch each other. Discard remaining breading. Spray the chicken with the cooking spray. Bake until the breading is crispy and golden, 40-45 minutes. If the breading begins to darken before chicken is fully cooked, cover pan loosely with foil. Chicken is done when an inserted meat thermometer reaches 165°F, no pink remains inside, or when juice from the center runs clear.

Mix the cornmeal with the flour, sugar, baking powder, and seasonings. In a separate bowl whisk the egg with the milk and water and pour over the dry ingredients. Add the parsley and red pepper and stir to combine. Let the batter rest for 20 minutes.

Preheat oil to 350°F. Work in batches, dropping batter by tablespoonfuls into the hot oil, and cooking for 3-4 minutes (turning halfway through) until hushpuppies are golden brown on all sides. Drain on paper towels. Place cooked hushpuppies on a pan in a single layer and keep in a warm oven before serving—no more than 30 minutes.

Preheat oven to 350°F.

Place the potatoes in a large pot and add water until potatoes are covered. Add the salt and boil until fork tender. Drain and transfer to a large mixing bowl. Mash potatoes with the butter, milk, and white pepper. Transfer potato mixture to a deep casserole dish lightly coated with cooking spray, leaving one-half-inch on top and around the edges for topping.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onions and cook until soft and golden, stirring frequently, about 10 minutes. Stir in the broth and cook until onions are deep brown, about 5 more minutes. Season with salt and pepper.

Spread onions evenly over potatoes and top with the shredded cheese. Bake for 20 minutes or until cheese is bubbly.

Whisk the sauce ingredients together in a small saucepan over medium heat and bring to a simmer.

Meanwhile, melt the butter in a large skillet over medium-high heat and cook the shrimp for 2 minutes. Stir shrimp and ladle in enough sauce to coat them. Continue cooking and stirring for 2-3 more minutes and the shrimp are opaque. Remove from heat.

Assemble tacos and drizzle extra sauce over shrimp as desired.
 

Toss diced pork in flour seasoned with salt and pepper. Shake to removed excess flour. Set aside.

Cook bacon in a large pot over medium heat until crisp. Remove from pan with a slotted spoon. Add pork, stirring occasionally until browned on all sides. Add vegetables and continue to cook, stirring often, until vegetables are tender. Add garlic and herbs; stir to coat. Return bacon to the pot. Deglaze the pan with chicken stock, scraping up the bits from the bottom of the pan. Pour in tomato, beans, and chipotle. Let chili simmer for 20 minutes. Season with salt and pepper. Ladle into serving bowls and top with sour cream and toasted cumin seeds.