Showing posts with label vegetable salads. Show all posts
Showing posts with label vegetable salads. Show all posts

Tuesday, August 6, 2024

Succotash Boats

 


Tall Cool ☺ne brought home a half dozen or more summer squash.  It wasn't enough to make squickles so I had to come up with something else.  I borrowed this recipe that I found in the Southern Living Magazine last month.  OMG, usually when I’m making recipes I find in magazines I have to tweak them to please me or Tall Cool ne (there was no tweaking on this one that he would like….so forget about that).  I really liked this recipe and enjoyed it better cold. In fact two days after I made it I filled Romaine lettuce with and called it Succotash Boats. 

Ingredients

  • 6 thick-cut bacon slices, cut into 1-inch pieces (about 1 cup)
  • 1 cup chopped sweet onion (from 1 medium onion)
  • 1 Tbsp. finely chopped garlic (about 3 cloves)
  • 10 oz. fresh green beans, trimmed and cut into 2-inch pieces (2 cups)
  • 1 medium-size yellow squash, halved lengthwise and cut into 1/4-inch-thick slices (2 1/2 cups)
  • 2 cups fresh or frozen yellow corn kernels (from 4 ears)
  • 1 (3/4-oz.) habanero chile, pricked all over with a fork
  • 1 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper, plus more for garnish
  • 1 cup halved cherry tomatoes
  • 1 tsp. coarsely chopped fresh thyme leaves, plus more for garnish

Directions       


  1. Place bacon in a 12-inch cast-iron skillet. Cook over medium-high, stirring occasionally, until crispy, 12 to 15 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate to drain, reserving 2 tablespoons drippings in skillet. Save remaining drippings for another use.
  2. Add onion to reserved drippings in skillet; cook over medium, stirring often, until softened, about 5 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 30 seconds.
  3. Increase heat to high; stir in green beans, squash, corn, habanero chile, salt, and black pepper. Cook, stirring mixture occasionally, until vegetables are slightly charred, about 8 minutes. Reduce heat to medium-high, and stir in 1/4 cup water; cover and cook, undisturbed, until vegetables are tender, about 4 minutes. Remove and discard habanero. Stir in halved cherry tomatoes, fresh thyme, and cooked bacon. Garnish with additional thyme and black pepper.

 

 

Enjoy

© Crackerberries 2024