TURKEY AND OKRA SKILLET DINNER
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the bacon in a large nonstick skillet over medium heat until slightly crisp, about 6 minutes. Meanwhile, toss the turkey in a bowl with the flour, thyme, 1/2 teaspoon salt, and pepper to taste.
- Increase the heat to medium high and add 1 tablespoon olive oil to the skillet. When the oil is hot, add the turkey in one layer and cook, turning once, until lightly browned on both sides but not cooked through, 2 to 3 minutes. Transfer the turkey and bacon to a bowl.
- Heat the remaining 1/2 tablespoon olive oil in the pan, then add the okra and a pinch of salt and cook, stirring, 3 minutes. Add the chicken broth, 1/2 cup water, the corn and tomatoes and bring to a simmer; cook, stirring occasionally, until the okra is tender and the tomatoes begin to fall apart, 3 to 5 minutes. Return the turkey and bacon to the pan and simmer until the turkey is just cooked through, about 1 more minute. Stir in the lemon juice and season with salt and pepper.
Nutrition Facts : Calories 443 calorie, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 67 milligrams, Sodium 494 milligrams, Carbohydrate 35 grams, Fiber 10 grams, Protein 44 grams
SKILLET-FRIED OKRA
Skillet-cooking is among the easiest ways to prepare okra and is guaranteed to please Southerners and neophytes alike.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes 2 pounds
Number Of Ingredients 10
Steps:
- Heat oil in a cast-iron or heavy skillet until a frying thermometer registers 375 degrees.
- Wash okra under cold water; pat dry with a paper towel. Trim stem ends; cut each pod crosswise into 3/4-inch pieces.
- Whisk together the eggs and milk in a medium bowl; set aside. Place cornmeal, flour, salt, black pepper, and cayenne in another bowl; whisk to combine.
- Add okra to egg mixture; stir until evenly coated. Add cornmeal mixture; toss with hands or a spatula until evenly coated.
- Fry okra in batches until golden brown, turning as necessary, 1 to 2 minutes per batch. Drain on paper towels, and season with salt. Serve warm with hot-pepper sauce, if desired.
OKRA SKILLET
I'm from the South so I could eat a whole tub of this! I put my favorite spices and turkey kielbasa in this twist on okra and tomatoes. Please try to use fire-roasted tomatoes, I think it really makes it taste good! They carry the Muir Glen brand of fire-roasted tomatoes at Whole Foods and Wal-Mart Supercenter. I really hope you like it!
Provided by ChefLee
Categories One Dish Meal
Time 32m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Defrost okra.
- In a large skillet, cook kielbasa and garlic in the butter on medium heat for about 1 to 2 minutes.
- Add tomatoes and okra to the skillet. Stir and continue to cook on medium heat for 5 minutes.
- After the 5 minutes; stir in sugar, pepper, coriander, Lawry's, and allspice.
- Cook 10 more minutes, stirring occasionally then serve!
Nutrition Facts : Calories 363.6, Fat 21.1, SaturatedFat 8.1, Cholesterol 76.2, Sodium 1218.9, Carbohydrate 29.8, Fiber 7.6, Sugar 14.3, Protein 18.7
CRISPY SKILLET OKRA (NO BREADING!!)
I was looking for a way to cook the okra I'm growing in my garden. I didn't want to deep fry it with breading and my sis-in-law said her granny used to cook it this way. It's excellent! I don't even miss the breading! Try it and let me know if you like it.
Provided by CrysDanMom
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Turn your skillet on medium heat and get it nice and hot.
- While you're waiting for the skillet to heat up, wash and slice your okra into 1 inch long sections.
- When the skillet is hot, add cooking oil (I use canola since olive oil can become bitter at higher heat) and toss in the okra. It should sizzle! This helps seal the juices in the okra and gives it a crispy outside.
- Stir the okra around until it starts to brown, then drop in your sliced onion and season with soul food seasoning (I love Sylvia's). Continue cooking and stirring until the onion is transparent.
- Remove from heat and serve.
PAN-SEARED OKRA WITH BACON
Okra is a staple in Gullah cooking, and let me tell you, give me a cast-iron skillet and I'm a happy girl. It's the perfect pan for giving that okra its crispy, roasted exterior. Paired with bacon...shoot, it's downright delicious. My secret for un-slimy okra? A squeeze of lemon juice.
Provided by Kardea Brown
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the bacon in a large cast-iron skillet until crisp, about 8 minutes. Remove to paper towels to drain, reserving the drippings in the skillet.
- Add the okra to the drippings in the skillet. Add the canola oil if the skillet is dry. Sprinkle with the House Seasoning, and toss to coat. Saute until crispy and golden brown, 12 to 15 minutes.
- Squeeze the juice from the lemon over the top of the okra. Crumble the bacon over the top and sprinkle with freshly ground pepper. Serve right from the skillet.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
PAN-FRIED OKRA
As one of the most respected cooks in America's Lowcountry region, Emily Meggett knows a thing or two about taking humble ingredients and transforming them into an irresistible plate of food. Such is the case for the matriarch's pan-fried okra, from her cookbook "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island" (Abrams, 2022), a book that I co-wrote. Her recipe is constructed around the use of fresh, seasonal okra pods. Mrs. Meggett dismisses what she views as the excessive use of dairy-based cornmeal batters in restaurant versions of fried okra; instead, she lightly coats her okra, allowing the beauty and taste of the vegetable to shine in each mouthful.
Provided by Kayla Stewart
Categories dinner, easy, snack, vegetables, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Wash the okra, and place aside, leaving the okra slightly wet. Cut the okra crosswise into 1/2-inch pieces and place in a large bowl. Season the okra with the salt, adding more to taste.
- Pour the cornmeal over the okra. Using both hands, firmly grip the bowl, and shake it until all the okra pieces are coated. If too dry, add a little water, 1 tablespoon at a time, and, if needed, more cornmeal can be added. Lightly press the okra with your hands, making sure that the cornmeal sticks to the okra. Toss the okra again. All the pieces should be coated evenly, with a light layer of cornmeal - but the okra shouldn't be obscured.
- In a large cast-iron skillet, heat the oil over medium-high. You can determine if the oil is ready by dropping a pinch of cornmeal into it; the oil should sizzle, but not smoke. (If it's not hot enough, the okra will soak up the oil.)
- Once the oil is ready, working in two batches to avoid crowding, drop half the okra into the hot oil and cook it, stirring occasionally, for about 5 minutes, until golden and crisp. Using a slotted spoon or spider, remove the okra to a plate covered with a paper towel to drain excess oil. Repeat with remaining okra, and serve immediately.
CHARRED OKRA SALAD WITH GARLICKY YOGURT
Broiling okra until golden crisps it nicely throughout and chars it at the edges. In this recipe, it's then spiced with cumin and turned into a salad filled with herbs, lettuces, tomatoes and other vegetables. Dressed with yogurt and topped with spicy cayenne onions, it makes a flavorful and unusual side dish or a light, vegetable-filled meal.
Provided by Melissa Clark
Categories salads and dressings, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 15
Steps:
- Squeeze the juice of half a lime into a bowl and add the red onion slices, then stir in honey, a large pinch each of salt and pepper, and cayenne. Let sit at room temperature while preparing the other ingredients (or for at least 30 minutes for the flavors to meld). Stir occasionally. Before serving, taste and add more salt or squeeze in more lime juice, if you like.
- Heat the broiler and line a sheet pan with foil. Add okra to the pan, drizzle with enough oil to coat the pods and sprinkle with salt, tossing well. Arrange okra into one layer. Broil until tender and charred, 5 to 8 minutes. Sprinkle with cumin right out of the oven while still hot. Taste and add more salt or cumin, if you like. Let cool slightly.
- While the okra broils, make the dressing: In a small bowl, combine yogurt, garlic and a squeeze or two of lime juice. Slowly whisk in 3 to 4 tablespoons of oil until the dressing has the texture of heavy cream. Season with salt and pepper to taste.
- Assemble the salad: In a large bowl, combine lettuce, arugula, herbs, cucumber and tomato. Season to taste with a squeeze of lime juice, a little more olive oil to coat the vegetables, and salt and pepper, tossing well.
- To serve, place salad on individual plates. Top with okra. Drizzle with yogurt dressing, and garnish with some of the cayenne onions. Serve immediately.
SKILLET OKRA AND RICE
This is from a March 1994 Betty Crocker cookbooklet. My garden is doing great and I was looking for new and different ways to prepare okra. This is a nice low-fat version.
Provided by PaulaG
Categories Rice
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- In a 10-inch nonstick skillet, heat the oil over medium-high heat.
- Add the rice and cook about 3 minutes, stirring frequently or until lightly brown.
- Add the onion, bell pepper and garlic; cook 5 minutes, stirring frequently, or until onion begins to soften.
- Stir in remaining ingredeints except for the okra.
- Heat to boiling, reduce heat; cover and simmer until rice is tender.
- Add the okra, cover and simmer 10 minutes longer or until okra is tender.
- Remove bay leaf and serve.
Nutrition Facts : Calories 153.2, Fat 2.5, SaturatedFat 0.5, Cholesterol 1.6, Sodium 92.8, Carbohydrate 28.6, Fiber 4, Sugar 4.4, Protein 5.2
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