AUTUMN SUCCOTASH
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the squash, kale, 1 tablespoon butter, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup water in a large nonstick skillet; bring to a boil over medium-high heat. Cover and simmer until the squash is tender, 5 to 8 minutes. Uncover and cook until the water is evaporated and the squash is beginning to brown, about 5 minutes. Transfer to a bowl.
- Heat 3 tablespoons butter in the same skillet over high heat. Add the mushrooms and hominy and cook, stirring once, until browned, 4 to 6 minutes. Reduce the heat to medium high, season with salt and pepper and cook, tossing frequently, until the mushrooms are tender, about 2 minutes. Transfer to the bowl with the squash mixture.
- Heat the remaining 3 tablespoons butter in the skillet over medium-high heat. Add the red onion, bell pepper, chile pepper, garlic, thyme and a pinch each of salt and pepper. Cook, tossing, until the vegetables are tender and beginning to brown, 5 to 8 minutes. Add the corn and season with salt and pepper; cook, tossing, until the corn is tender, 6 to 8 minutes. Add the squash mixture to the skillet and toss. Transfer to a serving dish.
SUCCOTASH
Frozen or canned vegetables may be substituted for fresh ones.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
- Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
- Stir tomatoes into lima beans and add corn; cook 10 minutes more.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 40.1 g, Cholesterol 81.3 mg, Fat 33.9 g, Fiber 7.3 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 1083.5 mg, Sugar 5.6 g
SUCCOTASH WITH HOMINY
Provided by Craig Claiborne
Categories dinner, side dish
Time 35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 475 degrees.
- Open up the tops of each ear of corn to expose the silks. Chop off and discard the top of each ear, removing most of the silks. Drop the corn into enough cold water to cover, and let stand 5 minutes. Drain. Reshape the husks and wrap them, two by two, in aluminum foil. Arrange them on a baking sheet and place in the oven. Bake 15 minutes.
- Shuck the corn, discarding any silks that remain. Cut way the kernels, and set aside.
- Heat the butter in a casserole, and add the onions and peppers. Cook briefly, stirring, and add the hominy. If fresh beans and peas are used, add them, and cook until tender. If frozen beans and peas are used, run them under the hot water until defrosted. Drain, and add them to the casserole. Add the corn, salt and pepper. Cook, stirring, about 1 minute, and stir in the chives, and serve.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 7 grams, Carbohydrate 45 grams, Fat 19 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 622 milligrams, Sugar 3 grams, TransFat 1 gram
SHEET-PAN PORK CHOPS WITH HOMINY SUCCOTASH
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Mix 1 tablespoon olive oil with the grated garlic, oregano and paprika in a small bowl. Rub all over the pork chops on a rimmed baking sheet; season with salt and pepper.
- Toss the hominy, green beans, pimientos and smashed garlic with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Scatter around the pork chops. Pour the chicken broth over the hominy mixture, then dot with the butter.
- Transfer the baking sheet to the broiler and cook, rotating the pan and stirring the hominy mixture halfway through, until a thermometer inserted into the pork registers 145˚ F, 9 to 12 minutes. Remove the pork chops to plates.
- Stir the hominy mixture and return to the broiler until some of the liquid is reduced and the green beans are charred, 1 to 2 more minutes. Stir in the vinegar, season with salt and add to the plates.
More about "succotash with hominy recipes"
EARLY PLYMOUTH COLONY-STYLE SUCCOTASH RECIPE
From today.com
4.4/5 (57)Category EntréesAuthor Paula Marcoux
BLACK-EYED PEA SUCCOTASH - BETTER HOMES & GARDENS
From bhg.com
BEST-EVER SUCCOTASH RECIPE - SOUTHERN LIVING
From southernliving.com
SUCCOTASH, SEAN BROCK STYLE – GARDEN & GUN
From gardenandgun.com
Estimated Reading Time 3 mins
HEALTHY RECIPES: BLACK BEAN & HOMINY SUCCOTASH WITH BARBECUED …
From webmd.com
SUCCOTASH OF CORN HOMINY AND BABY LIMA BEANS RECIPE
From recipegoulash.cc
SUCCOTASH WITH HOMINY AND BLACK BEANS RECIPE
From foodreference.com
10 SUCCOTASH RECIPES | RECIPELAND
From recipeland.com
HOMINY SUCCOTASH RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SUCCOTASH WITH HOMINY RECIPE - NYT COOKING
From cooking.nytimes.cf
FRESH SOUTHERN SUCCOTASH WITH BACON RECIPE | EATINGWELL
From eatingwell.com
BLACK BEAN & HOMINY SUCCOTASH WITH BARBECUED PORTOBELLO …
From recipeland.com
SUCCOTASH WITH HOMINY RECIPE - EASY RECIPES
From recipegoulash.cc
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love