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Succotash with Bacon and Sour Dough Croutons

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This is a nice change from your ordinary succotash. The bacon adds a lot of flavor and goodness to the vegetables. We love the croutons on top for that extra crunch.

Succotash with Bacon

Get-
½ pound bacon
1 tablespoon olive oil
1 small Vidalia onion
1 clove garlic chopped
2 cups diced roma tomatoes, drained
1 pound fresh or frozen Butter peas (cooked according to directions and drained)
1 11 oz can mexicorn
1 11 oz white shoe peg corn
¼ cup basil
2 tablespoons butter
Salt and pepper to taste
½ teaspoon sugar (optional)

Let’s do it-
Get your large black skillet out fry that bacon over medium heat until crisp. Drain bacon on paper towels and crumble. Pour off all of the drippings but about 1½ tablespoon bacon fat. Add oil to bacon fat and cook onions over medium heat, stirring, until softened. Add your garlic and tomatoes; cook until tomatoes are heated and garlic is fragrant. It should be smelling pretty darn good right about now. Add bacon, peas, corn and basil. Stir around making sure that all of the vegetables are coated in that goodness. Cook until veggies are warm. Taste mixture and season with salt, pepper and sugar. Toss with sour dough croutons and serve immediately.

Croutons:
What you need-
2 cups of sour dough bread, cut in cubes
2 tablespoons olive oil
Garlic salt to taste

How to-
Brush bread with oil and season with garlic salt. Lightly oil a frying pan and heat over medium high heat until hot but not smoking. Grill bread until golden brown and toasted on both sides.

Basmati Rice Salad

This salad is great for using up those great summer tomatoes and corn.  This salad goes great with just about anything.  It is very simple and yummy. We have added grilled shrimp to this dish and it was delish and nutrish.
Ingredients:

1 cup basmati rice

2 cups water

1\2 teaspoon salt

4 ears of corn, kernels cut from the cob

3 tablespoons olive oil

2 tomatoes, seeded and diced

¾ cup of red onion

3 green onions, chopped

Dressing:

1 tablespoon olive oil

½ lemon, juiced

 ¼ cup Red wine vinegar

¼ cup olive oil

½ tablespoon sugar

¼ cup minced fresh basil

Salt and pepper to taste

Directions:

 Preheat oven to 375. In a medium pot bring rice and water to a boil, add salt, cover and reduce heat to low and simmer for twenty minutes. Toss corn with 3 tablespoons of olive oil and bake on a baking sheet for 20 minutes or until golden brown. Combine rice, corn, tomatoes, red and green onion in a large boil.  Mix all ingredients for dressing.  Pour desired amount of dressing over rice and corn mixture. Cover and chill at least one hour before serving.

 

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