lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, February 11, 2013

Edamame Succotash

Edamame SuccotashI saw this recipe from Cooking Light on Pinterest. I knew I would love it. Bacon, corn, bell peppers and edamame...delicious!  I thought Miss F would be a fan as she loves all the components individually.  She was not.  She wasn't even interested in eating the bacon.  C ate every last bite and told Miss F to eat her peas.  He thought the edamame was actually peas.  He also questioned why it was called "succotash" instead of "mixed vegetables."  I learned that edamame can also be called Mukimame while I was shopping for shelled edamame at Kroger.  These recipe comes together so easily and is a bright addition to your plate.
Edamame Succotash

3 slices bacon
1 tablespoon butter
½ cup chopped sweet onion
1 red bell pepper, seeded and coarsely chopped
2 cups fresh corn kernels
1 (16-ounce) bag frozen, shelled edamame, thawed
2 tablespoons rice vinegar
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon sugar

Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon. Increase the heat to medium-high. Melt butter in drippings in pan. Add onion and bell pepper; sauté 3 minutes, stirring occasionally. Add corn kernels; sauté for 3 minutes or until lightly charred. Add edamame, and sauté for 3 minutes, stirring occasionally. Stir in vinegar, salt, pepper and sugar. Return the bacon to the pan. Serve.
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Medeja- CranberryJam said...

Yummy! looks colorful and filling!

Nicole said...

I would love this. My husband, would not. He can't eat corn, which I think is a great tragedy.

Ashley @ Wishes and Dishes said...

I love the colors in this dish. Sounds delicious!

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