Breathe new life into the traditional American cookout with flavors from New Orleans, the "Big Easy." Choose ingredients with big Creole flavor, easy preparation and that little something extra, or "lagniappe," as they say in the French Quarter.

Start with premium, grain-fed Midwestern steaks that are naturally tender, no-carb and well marbled. Sprinkle on an authentic, all-purpose blend of Creole spices or give the beef a soak in a Creole-spiced marinade.

The seasoning creates a seal during grilling, keeping the food juicy. The marinade adds flavor and tenderness.

Then package the tasty leftovers in tight-sealing plastic containers and send them home with your guests; but don't give all the leftovers away. You'll want to keep some for yourself! Everyone will get to take it easy another day when dinner is already prepared.

Make entertaining easy. Keep individually wrapped steaks, pork and poultry, signature appetizers, side dishes and delicious desserts on hand in the freezer. When it's time for company, thaw, heat and serve.Give side dishes and salads that French Quarter flair. Spice things up using Creole seasoning in place of salt.Prepare flavorful grilled vegetables in no time! Marinate fresh veggies with a Creole marinade, thread onto pre-soaked wooden skewers and grill.Make time to relax and enjoy your guests. When possible, prep foods ahead of time. Wrap, cover and store foods with sealable plastic wrap until you're ready to grill or serve. This helps keep food fresh and the spill-proof seal guarantees safe transport to any grill or table.Plan for leftovers! Some dishes taste better the next day after their ingredients have had a chance to mingle. Keep refrigerated leftovers fresh in tight-sealing plastic containers, pop in the microwave and enjoy your Big Easy cookout another day.

4 (10-ounce) rib-eye steaks2 teaspoons Creole seasoningHeat cast iron skillet on high for five minutes. Season steaks on both sides with 1 teaspoon Creole seasoning.Place seasoned steak in hot skillet. For perfect medium rare, cook three minutes, then turn and cook two minutes more.Serve with Dirty Rice and Creole Kabobs.Makes four servings.

1 tablespoon oil½ cup yellow onions, chopped in ½-inch pieces2 teaspoons chopped garlic½ cup red peppers, chopped in ½-inch pieces¼ cup celery, chopped in ½-inch pieces¼ cup sliced okra1 teaspoon Creole seasoning1 (15-ounce) can diced tomatoes in sauce1 cup water1 blackened rib-eye steak (see recipe) sliced thin, then halvedHeat oil in skillet. Add onions and garlic and cook until soft. Add peppers, celery and okra. Cook until soft.Stir in Creole seasoning. Add diced tomatoes (with sauce) and water. Simmer one to two minutes.Remove from heat and fold in steak slices. Serve over Dirty Rice.Cool leftovers completely and store in a sealed plastic container up to five days.Makes four servings.

4 medium button mushrooms4 (1-inch) slices zucchini4 (1-inch) slices red peppers4 (1-inch) slices yellow squash4 cherry tomatoesCreole style marinadeCreole seasoningSoak four 8-inch bamboo skewers in water for 30 minutes before using.On each bamboo skewer, place one each, mushroom, zucchini slice, red pepper slice, yellow squash slice and cherry tomato. Place kabobs in a plastic container.Pour in enough marinade to completely cover kabobs and marinate two to four hours.Remove kabobs from marinade and sprinkle with Creole seasoning.Grill until vegetables are slightly soft and nicely marked.Makes four servings.

2½ cups cold water½ cup chicken livers and gizzards½ cup cubed pork shoulder1 tablespoon butter2 tablespoons diced onions½ tablespoon chopped garlic2 tablespoons diced celery¼ cup sliced frozen okra2 tablespoons minced green onions½ tablespoon Creole seasoning½ tablespoon Worcestershire sauce1 cup uncooked converted ricePlace chicken livers, chicken gizzards and pork shoulder in cold water. Bring to boil and skim off any fat or foam that rises to top.Reduce heat to simmer and cook 30 minutes. Strain off chicken and pork. Reserve liquid and finely chop meat.Melt butter in large saucepot. Add vegetables and garlic. Sauté until vegetables are soft.Add reserved liquid from meat and the rest of the ingredients plus Creole seasoning, Worcestershire sauce and rice, and bring to boil.Reduce heat to simmer, cover and cook 15 to 20 minutes, until rice is cooked and most liquid has cooked away.Rice can be cooled and stored until needed in a plastic container.Makes four servings.