 Hey y'all, it's Timmy with Colored Valley Cooks. And tonight I'm making squash casserole fried okra, some sauteed fish. And I have some great northerns in my Instant Pot about to start boiling on the sautee. So first things first, we're gonna get the squash casserole ready for the oven. And then we'll start our okra. I hope y'all are ready to eat some veggies. Lord have mercy, I don't think I had my video on. I've got three cups of cornbread dressing. There it is. Half a cup of milk, two eggs, a half a cup of mayonnaise. Now we're gonna put in a little bit of bell pepper, cause for a tablespoon just enough to give it some flavor. I keep this in the freezer. I buy them in their own cell, chop them up and freeze them. They smell so good. We're gonna chop up about a half cup of onion, and that'll be our last step. This is a great dish. It's gonna go in the oven. It's going to bake for an hour. So you gotta get in there, get it in there if you wanna eat. Gotta get in there early. Don't wait till the last minute and make a squash casserole. Or you'll be waiting forever on supper, won't ya? Now this will be in our third cookbook. This recipe, it's a really good recipe. I prefer it over the one that I have that's just homemade ingredients. It doesn't have the cream of chicken and all that in it. I mean it's good and fresh tasting, but I prefer this one myself over that one. Now all we're gonna do is add eight ounces of cheese to it. We're gonna add our squash. All's for a cup and a half of squash, but you can use whatever you got. You just mix it up. Let's put in our cheese, y'all. Eight ounces of cheese is a cup. So we're just gonna pour in some. You can use cheddar, but I don't have any cheddar today. So we're using Colby Jack. That's what I've got. Yes, I do buy it in a bag. That's what moms do when they're feeding a bunch of people. We ain't got time to be grating cheese. So it's stuffing, cornbread stuffing, cheese, mayonnaise, cream of chicken, bell pepper, onion, yummy. Is this stringing? Oh, one of our pieces of squash got left down. We'll put it right in the center. Okay, I'm gonna bake this today at 400 degrees for 45 minutes. Now, my recipe does say 350 for an hour. And if you've got time, fine. But if you wanna bake it quicker, you can. Doesn't hurt. Now we're gonna fry some okra. Now we'll pour the mains and egg, y'all. Watch out, soda. This is our delicious squash, cornbread casserole. That's the star of the show today. That's what I made the video for. I made it once for y'all. I remember if it was live or not. All right, here's our beans. Now this instant pot makes beautiful, beautiful beans. I cook them on the multi-grain setting. I put extra water in them, put about two inches of water over the top of my beans, put them on the multi-grain setting. Then when it goes off, I let it cool down and then I saute them for 30 minutes in the instant pot on saute setting. That's how they turn out every time. Kintos, great northerns, whatever you wanna make. Boy, does it do a good job. I would get an instant pot. And I love fresher cookers, I've got one. I would get an instant pot just to make dry beans in. I love it so much. All right, we're getting okra out of the freezer. The best way to do it when it's still frozen, okay? So what we're going to do is we're gonna put it in a little bit of buttermilk real quick and we're not gonna let it thaw or anything because it's gonna hold together better if we don't do that. I'm gonna do two packs because we got so many people here tonight. We'll have a little more in it than the other. So there we go. So you're just gonna take a little bit of whole buttermilk and you're not gonna put a lot, just enough to width it a little. Just gonna mix it up. This is the way I like to do just about all my veggies that I fry in the summer is with buttermilk. Okay. Now we're gonna salt and pepper it and then we're gonna flour it. We're gonna, I'm gonna rinse my hands off. I'm gonna go ahead and turn my skillet on over here and let it be preheating so that it'll be ready to fry when we get this done. I gotta wipe my hands off the, what? I gotta wipe my hands and salt and pepper them. Hope y'all are having a great day, I sure am. Colored my hair today. It's been a very pleasant day. We're gonna sprinkle this with some pepper. I had a viewer send me some pepper and a grindering. Oh my gosh, is it delicious? Smells so good. And she sent me Himalayan salt to go in my salt thing. She's making me step up in the world. So we salt and pepper it good. Pepper it really good. Now my secret ingredient, self-rising flour and buttermilk. So I am going to put a lot of flour on both of these. Self-rising flour actually makes it crunchier than if you're just using plain flour. So I like to use it. We're gonna mix these up. See they're still frozen so they're staying nice and the coating is getting on there good and that's what you want. Just like that. These were frozen from last summer in our garden. We got a lot of okra we need to eat up before our okra comes in this year. That's a good thing. I'm gonna rinse my hands off. We're gonna get over here and get some grit to the skillet. While we're frying our okra today, we're also going to simmer some fish and some butter. So that'll be good. We made a, I don't know why I got my back on. I know I did. But we made some great more of these today. If I want to take a look at these. They look really good. I love this instant thought. Look how pretty they look. Yum. All right, so we're gonna turn the light on and get it started. I like to fry okra and crisco. And I guarantee you this oven is gonna fry it up faster than my gas did. So I'm excited about that. I will say. Cause electric oven's stoves get a little hotter than gas. Hotter. And this one is one of those turbo eyes so it gets hot really fast. Which is a good thing when you've got frozen okra about to go in there. I'm gonna get me a slotted spoon. A big one. If you don't have any really big spoons like this, you can get them at like 10 big walks. And I see you cannot touch it until it gets ready to touch. You always have to add more crisco. So you wanted to get nice and brown before you flip it. Self-rising flour does absorb some of that grease so you do have to add it, but it sure is good. We don't eat it all the time, so I mean I'm hurt. I'll probably fry up two batches of this okra so I'm just gonna show you frying up one batch just to show you how I do it. We're having fish. And I used just butter to do my fishing on. I'm gonna get out some seasoning for it. I don't know if it's right, but I guess I can fry it. Let me smell it. It's called hoarding seasoning. Does it have some of it? Is it like Old Bay or is it like Cajun? I see food seasoning that says it's for shrimp and scallops and crawfish. I think that's probably ready to fry up. Turn it brown right there. It's just a half-notch. I like to get two of them. All right, for the fish, we're just gonna put some seasoning on it. That's gonna be it. Easy. Let's start off with the spicy one. I'll taste it. It's not that soda spot. My friend Missy Patty sent me that. This is just fish that we call out in the bay. That looks like red fish. It's so big. Soak my fish. We've got a little bit of a mashed mackerel in here. I soak my fish in water to get all the blood out of it because that's the way I like it. It makes the taste more like chicken. Something good will be in there probably, but that's what we like. I'm about to burn up the okra. That'll be good without burning. That'll be good. See how hot this electric is compared to gas. It's crazy. It takes me at home. When I used to make okra, it would take me, I'm not kidding, 20 to 30 minutes just to fry okra. And that took less than 10 minutes. That's crazy fast. It's good. Nothing wrong with that. I like it, I like it. And most people like it. Really, really, really brown. Why don't you step in and I'll give you a little bite, Missy? She doesn't think she's kind of going to be stepped on. She involved a lot of us. Oh, I learned that. We'll put it down to six. It's like we're doing a chicken. Oh, I don't want to get burnt. I need to smell that fish smell. You're good. I like to get brown on the bottom. Yeah, that's all it needs. And this is really salty, believe it. Everybody always asks us about this. This is a brazier. We do our best to try to provide stuff so that you can hear it on our website. So you just have to go in there and look. You see what's available. So this is not something they got. This is what we got to do. This can't still work. I'm going to let that cook just a few more minutes. I'm going to put a couple of them in it. Some of the smaller ones I can peel up a little bit. But they're not nice and brown yet, so I like them. I'm going to keep cooking. We're going to keep cooking. I'll keep that myself. No, I got all that for young days. I have not put makeup on, like real foundation makeup, and probably two months until the day. So I really did get done. Look y'all, I didn't want to use this. I want y'all to see my stack of these because I use them so much. Keep five or six in my kitchen all the time. From the okra and the fish, you get on it. Let's see, we'll do the okra first. Okay. It's not ready. No, it's fish first. I turned it down on the other side. Yeah, I ain't nothing wrong with that. You like it like that. Mmm, it's so good. Looks good. It's not looking. None. It's not about that. Good. This is how I like my fish. See how it looks? Move soda. My word. Some of the fish is like flounder. But I don't want it to get flounder. That's natural. Get on the grill. Oh, the fish is so good this way. I don't think I'm going to put it like this. This wok is wonderful. Y'all, it's on there. I love my wok. It is cast iron. And when I got it, it has, when you first get it, it has like a special coating on it. But it does wear off in time. And you have to season it just like you with your fillets and stuff. It's really, really good. I've had people argue with me that it's not real cast iron. And I'm like, yes it is. It'll even work. After that coating wears off pretty good. I'm going to put some of that. Some of these are reddish. I'm going to let it cook a little bit longer. Not that it's not done. I just like it seared good. And it's done. Yeah, when the crunchy bits of butter is on there, gets on there. Mm, mm, good. Those little crunchy pieces are the best part. Yeah, they are. I'm like, you don't want to take it out too quick. Some of it marinade. We've got a few little pieces that are quite ready. The ones that get really done just kind of stand them up on the side. Got a rock wall. You can do that. All right, we'll just deep it out. And make it a rocket. See how that looks underneath. Like I want it to. I'll get, that's how I like it. Whole plate of fish. Whoa, oh, it's brown, it's ready. Things coming together, look it up too. One time. You time it right, that's how to cook. I do not put corn bread, corn metal or whatever on my okra. And it is dull-ish. And I have people tell me all the time, they've never made it just with self-rising flour. And then after they do, they love it. Good. This is like, we got fish and we got okra, we got to eat. So this is the star of the show. This is the main thing I made the video for. Squash casserole, good stuff. I have two squash casserole recipes and this is my favorite one. Man, place a fish. Let's get this real pretty one. Then some okra, y'all. I'm gonna taste all of it. Let's taste this first. That is so good. Y'all need to make that for real. Taste my okra, let y'all hear how crunchy it is. That's the best okra ever. Let's taste these instant pot beans. Put a little ham in them today and a little chicken bouillon. Man, what a good supper. Delicious fish with that edge of crust, like I like it. That's good, Missy. Thanks for the seasoning. Right, Chris is ready to eat. Thanks for watching Colored Belly Cooks. Where we cook, like my mama did. Y'all hit that like button, please. Love ya, bye.