CONFETTI SUCCOTASH
This vegetable dish perks up any meal with its vibrant ingredients and refreshing flavors! Nicole Willis - Las Vegas, NV
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute peppers and onion in butter until vegetables are crisp-tender. Add the remaining ingredients. Bring to a gentle boil. Reduce heat; cover and simmer for 5-6 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 171 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 192mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
CREAMY CONFETTI SUCCOTASH
Number Of Ingredients 9
Steps:
- 1. Melt butter in 8-inch skillet over medium-high heat. Cook bell pepper and onions in butter 2 to 3 minutes, stirring occasionally, until crisp-tender.2. Stir in remaining ingredients reduce heat to medium-low. Cover and cook 5 to 6 minutes, stirring occasionally, until vegetables are tender.wing it!This convenient succotash, made with frozen vegetables, can be made year-round, but in the summer months, it's even more delicious if you use fresh corn cut off the cob. Fresh corn on the cob is at its peak in summer.From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CREAMY CONFETTI SUCCOTASH
An easy-to-eat beautiful vegetable mélange to serve in the prettiest bowl you have.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 5
Number Of Ingredients 9
Steps:
- Melt butter in 10-inch skillet over medium-high heat. Cook bell pepper and onions in butter 2 to 3 minutes, stirring occasionally, until crisp-tender.
- Stir in remaining ingredients; reduce heat to medium-low. Cover and cook 5 to 6 minutes, stirring occasionally, until vegetables are tender.
Nutrition Facts : Calories 130, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 160 mg
CONFETTI SUCCOTASH
I recently took a cooking class, and this was one of the recipes we made. I've changed it up a bit to use ingredients I keep on hand most of the time. This is a quick and easy side dish, and goes well with chicken, pork or seafood.
Provided by IngridH
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the bacon in a cold skillet, and begin to cook over medium low heat to render the fat.
- Once the bacon is cooked through, but not crispy, add the shallot, Lima beans, bell pepper, and corn.
- Cook until the shallot begins to soften, about 5 minutes.
- Add the garlic, and continue cooking for a few more minutes, making sure not to burn the garlic.
- Add the wine, and cook until it is nearly evaporated.
- Add the chicken stock, and cook until it's reduced by half.
- Add the cream, and cook for a few more minutes, until it starts to thicken slightly.
- Remove from the heat, add the cheese, and stir to combine.
- Taste the sauce, and add salt and pepper to taste.
- Serve immediately.
CONFETTI CORN
Steps:
- Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
- Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.
Nutrition Facts : Calories 157 calorie, Fat 9.5 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 494 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 3 grams, Sugar 6 grams
CONFETTI SPAGHETTI SQUASH
Lovely fall "spaghetti" recipe. Making use of the veggies from your local farmers garden or late fall garden. DH and I made this up one day when we were trying to use up some of our over abundant garden tomatoes. Note* a side dish for 4 or main dish for 2. Adapted from a recipe found on Hy-Vee.com
Provided by kittycatmom
Categories Vegetable
Time 50m
Yield 3-4 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Cut squash in half lengthwise and scoop out seeds. Place cut-side-down in shallow baking dish. Bake 30 to 40 minutes.
- Use fork to scrape out spaghetti-like strands; set aside.
- In saucepan melt butter over medium heat. Add zucchini and tomatoes; cook until just soft. Stir in squash. Season to taste with salt and pepper. Sprinkle with grated Parmesan.
Nutrition Facts : Calories 217.2, Fat 11.2, SaturatedFat 6.2, Cholesterol 26.3, Sodium 289.8, Carbohydrate 25.4, Fiber 1.6, Sugar 3.4, Protein 8.1
MISO-BUTTERED SUCCOTASH
The miso paste in this super simple and healthy canned vegetable recipe gives depth and a hint of savoriness. To brighten the flavor profile even more, you could add a splash of your favorite white wine. -William Milton III, Clemson, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-high heat. Add red onion; cook and stir until crisp-tender, about 2-3 minutes. Add corn, edamame and red pepper. Cook until vegetables reach desired tenderness, 4-6 minutes longer., In a small bowl, mix butter and miso paste until combined; stir into pan until melted. Sprinkle with green onions and pepper before serving.
Nutrition Facts : Calories 193 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 464mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 6g fiber), Protein 8g protein.
SUCCOTASH
You can't get more 'Southern' than succotash. This recipe comes from my mother, who was a fantastic cook. -Rosa Boone, Mobile, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 2h45m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven or large saucepan, simmer ham hock in water until tender, 1-1/2 hours. Cool; remove meat from the bone and return to pan. (Discard bone and broth or save for another use.) Add the tomatoes, beans, peas, corn, green pepper, onion, ketchup and seasonings. Simmer, uncovered, for 45 minutes. Add okra; simmer, uncovered, until tender, 15 minutes. Discard bay leaf before serving. Garnish with dill and chives, if desired.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 442mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
SUCCOTASH CASSEROLE
Ready in under an hour, this cheesy succotash casserole is packed with corn, baby lima beans, red bell pepper and cheddar cheese.
Provided by Angie McGowan
Categories Side Dish
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- In 12-inch skillet, melt 1 tablespoon of the butter over medium heat. Add onion, bell pepper, corn and lima beans. Cook about 5 to 8 minutes, stirring frequently, until vegetables are crisp-tender. Remove vegetables to large bowl; set aside.
- In same skillet, melt remaining 2 tablespoons butter over medium heat. Stir in flour, thyme, salt, pepper and mustard with whisk. Cook 2 minutes, stirring constantly. Gradually stir in milk. Heat to boiling; cook and stir until sauce is smooth and bubbly. Remove from heat; stir in cheese until melted.
- Pour cheese sauce over vegetables; mix well. Pour mixture into baking dish. Sprinkle with bread crumbs.
- Bake uncovered 20 to 30 minutes or until bubbly and topping is golden brown.
Nutrition Facts : Calories 406.5, Carbohydrate 40.1 g, Cholesterol 59.0 mg, Fiber 5.6 g, Protein 17.1 g, SaturatedFat 12.8 g, ServingSize 1 Serving, Sodium 830.8 mg, Sugar 7.5 g
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