Simple Succotash

Succotash is a dish packed with healthy vegetables such as corn, tomatoes, onions and lima beans. What makes this recipe extra delicious is the addition of bacon and fresh basil. You can serve it as an entree or as a side dish alongside batter-fried fish, pork chop or fried chicken. It is absolutely delicious! 

SIMPLE SUCCOTASH

Total: 30 minutes

Active: 30 minutes

Yield: 6 servings

Level: Easy

Ingredients:

4 thick slices bacon, chopped

1 pint cherry tomatoes, halved

2 cloves garlic, chopped

1 small yellow onion, chopped

5 ears corn, shucked and kernels cut off (about 5 cups)

2 cups canned or frozen lima (or baby lima) beans, rinsed

1/4 cup fresh basil leaves, torn

1 tablespoon red wine vinegar

kosher salt and freshly ground black pepper, to taste

Directions:

1. Place a large skillet over medium heat. Add the bacon, and cook until the fat has rendered and the bacon has crisped, about 10 minutes.

2. Add the tomatoes, garlic and onions and cook until the onions have softened a bit, about 5 minutes.

3. Add the corn and cook for another 2 minutes. 

Vegetable Tian

I love this recipe. The blend of various vegetables on this dish taste fantastic and as it cooks it creates an aroma that fills throughout the kitchen! It is easy to make, worthy of the time and effort and very eye catching with all the different colored slices. It looks absolutely beautiful in the presentation, don't you think?

 I have made it many times and it has turned out perfect every time. I have made it for brunch, weekend dinner and also many holiday meals such as Thanksgiving and Christmas. It is even delicious for a party or a dish to take to a picnic or potluck. It is truly a vegetable delight. For me and my family, this veggie dish is always a winner!

VEGETABLE TIAN

INGREDIENTS:

2 tablespoons olive oil (divided)

1 large sweet yellow onion cut in half and sliced

2 cloves of garlic, minced

1-2 russet potatoes, unpeeled

1 zucchini

1 yellow squash

3 large Roma tomatoes

Sea salt, freshly cracked black pepper, to taste

Dried thyme, to taste

1/2 cup of grated Parmesan cheese

DIRECTIONS:

1. Preheat the oven to 375°F Coat a baking dish with olive oil cooking spray. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes.Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

2. Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer.

Sauteed Brussels Sprouts and Carrots

There are days that I don't feel like cooking dishes that take up a lot of my time, but at the same time thinking of something to feed my family that is not only healthy but also tasty...Brussels sprouts fits the bill.

These delicate members of the cabbage family are nutritious and flavorful, but take care of not overcooking it, as it releases that sulfur smell that discourage many people from trying them.

This recipe is very easy and simple. It only needs five ingredients and it cooks no more than 15 minutes. The Brussels Sprouts and carrots are lightly sauteed in butter, salt and pepper. I tell you, this is the delicious way to prepare them. Everyone in my family raved about this dish and is highly recommended!

SAUTEED BRUSSELS SPROUTS AND CARROTS
Cooking Time: 15 minutes

Serves 4

INGREDIENTS:

1 pound Brussels sprouts, stems trimmed

3 tablespoons butter, divided

5 ounces matchstick carrots

1/4 teaspoon salt

1/4 teaspoon pepper

DIRECTIONS:

1. Cut sprouts into quarters. Preheat large saute pan on medium-high 2 to 3 minutes.

2. Place sprouts, 2 tablespoons butter, and carrots in pan; cook and stir 2 to 3 minutes.

Collard Greens

I admit in the beginning I was nervous of cooking collard greens. I was born in the Philippines ( a native Filipina), and I have never heard of collard greens before. It's not the type of greens that grow in my native country so it was very foreign to me...until we moved to Florida. I first tasted collard greens when my family and I ate lunch at Golden Corral. I didn't particularly like it, probably due to the fact that the taste was unfamiliar to me. But lo and behold, after residing in the US for seven years, I finally learned to love and enjoy eating collard greens. My husband is the one who usually prepares them because I had no clue on how to make them. 

 Well, a few days ago, a sweet couple blessed us with bunch of collard greens and cabbages freshly picked from their own backyard along with fresh eggs from their chickens.

Thank you, Rochelle & Ricky!

I was very excited to cook the collard greens because I found a recipe online that has earned a lot of good reviews, raving about how good or how the recipe is a keeper. I cooked the greens using this recipe and let me tell you, I was amazed. It was the best collard green dish I've ever tasted! I told my husband I'm fixing collards this way from now on and often. Buying store bought collard greens is one thing, but nothing tastes better than fresh collard greens straight from the garden to my stove. 

COLLARD GREENS

Prep Time: 10 minutes

Cook Time: 1 hour

Ready in: 1 hour 10 minutes

INGREDIENTS:

1 tablespoon olive oil

3 slices bacon

2 large onion, chopped

2 cloves garlic, minced

1 teaspoon salt

1 teaspoon pepper

3 cups chicken broth

1 pinch red pepper flakes

1 pound fresh collard greens, cut into 2-inch pieces