Blondiesfried Squash Okra Potatoes Recipes

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GARLIC AND HERB ROASTED POTATOES AND SQUASH



Garlic and Herb Roasted Potatoes and Squash image

Oven-roasting vegetables brings out maximum flavour, in my opinion. I eat these like potato chips - can't stop at just one.

Provided by evelynathens

Categories     Potato

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 1/2 lbs assorted small potatoes (such as fingerling, Yukon Gold or red Bliss, scrubbed)
1 acorn squash, peeled and cut into 1 1/2 inch chunks
3 cups butternut squash, cut into 2 inch chunks
1/3 cup extra virgin olive oil
1 tablespoon fresh rosemary (or 1 tsp dried, crumbled)
1 tablespoon fresh thyme (or 1 tsp dried, crumbled)
1 1/2 teaspoons fresh oregano (or 1/2 tsp dried, crumbled)
3 cloves garlic, peeled and roughly chopped
1 1/2 tablespoons balsamic vinegar
1 teaspoon salt
3/4 teaspoon fresh ground black pepper

Steps:

  • Preheat the oven to 425F.
  • Cover the bottom of a large baking sheet with aluminum foil.
  • Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, oregano, garlic, balsamico and salt and pepper to coat well.
  • Transfer vegetables to large baking sheet and spread into a single layer, keeping any leftover oil from the bowl.
  • Roast the vegetables until tender, turning every 15 minutes with a long-handled spoon, about 45 minutes to 55 minutes.
  • The veggies should be tender on the inside and caramelized in places on the outside.
  • Adjust seasoning to taste.
  • Serve immediately.

Nutrition Facts : Calories 457.8, Fat 18.6, SaturatedFat 2.6, Sodium 636.7, Carbohydrate 70.8, Fiber 11.1, Sugar 6.5, Protein 7

SQUASH AND POTATOES



Squash and Potatoes image

My German grandmother taught me to cook, and she used bacon drippings in almost every recipe, even cookies! I happened upon this concoction one summer Sunday afternoon when our neighbors gave us a bumper crop of vegetables from their garden. Naturally I stared with grandmother's favorite ingredient...bacon!

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

6 bacon strips, diced
1 large potato, peeled and diced
1 small onion, diced
1 medium zucchini, diced
1 medium yellow summer squash, diced
1 tablespoon fresh minced dill or 1 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , Add potato; cook and stir in the drippings for about 5 minutes or until lightly browned. Stir in the onion, zucchini and yellow squash. Cook, uncovered, for about 8 minutes or until vegetables are tender. Return bacon to skillet; sprinkle with dill, salt and pepper. Cook and stir for about 1 minute longer or until heated through.

Nutrition Facts : Calories 73 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 300mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.

COMFORTING OVEN-FRIED OKRA, SQUASH, AND ONION



Comforting Oven-Fried Okra, Squash, and Onion image

What a great way to "fry" some veggies. I loved the combination of veggies and did add the potatoes. The seasonings enhance the flavor of the fresh veggies and the cornmeal/flour coating is great. Can't wait to make this again!

Provided by Kathleen Hagood

Categories     Vegetables

Time 45m

Number Of Ingredients 12

1-2 small squash, diced to 1/2 inch
12-17 pieces of small okra, sliced
2 small new potatoes, red or white, diced to 1/2 inch (optional) it's great with or without the potatoes.
1/2 c onion chopped to about 1/2 inch pieces
1-2 fresh jalapeno peppers, chopped (optional)
3 handfuls of all purpose flour, add more after mixing in meal and spices if needed to cover the vegetables.
2 Tbsp corn meal
1/4 tsp garlic powder
salt and pepper to taste
TO BAKE
pam
aluminum foil

Steps:

  • 1. Preheat oven to 400 degrees.
  • 2. Be sure to use the freshest ingredients. Add each chopped vegetable ingredient into bowl for mixing.
  • 3. Salt, garlic powder, and pepper vegetables and stir. Throw in flour on top of vegetables, then corn meal.
  • 4. If the vegetables aren't sufficiently covered upon stirring, you may add more flour one tablespoon at a time until it's all covered.
  • 5. Place aluminum foil, shiny side up, in a sheet pan. Spray with Pam cooking spray. Remove vegetable mixture from bowl with hands and spread onto the foil in a thin layer. If there is any loose flour in the bowl, dump it into the trash instead of onto the pan.
  • 6. Spray the top of the breaded vegetables with Pam.
  • 7. Place into the preheated oven and bake at 400 degrees for 25-30 minutes or until brown. I stir them around about 10 minutes before they finish cooking to crispen them up better on all sides.
  • 8. Remove from oven and serve immediately. This is good fried on the stove top also, but if you are like my family, you may be cutting back on fried foods. This is a good way to eat nice comfort foods without consuming large amounts of unhealthy fats.

SQUASH, POTATOES AND ONIONS- OH MY!



Squash, Potatoes and Onions- Oh My! image

A wonderful side dish that I make as soon as the yellow squash start coming in. When I first started making this about 30 years ago, I used the bacon grease. I found I like the margarine better and I like the squash to cook so that you have a few browned pieces in. Oooohh, that gives it so much flavor!

Provided by Chef Mommie

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 4

1/4 cup margarine (or a little bacon grease)
3 medium size yellow squash (cut in chunks)
2 medium potatoes (cut in chunks)
1 small onion (halved and sliced)

Steps:

  • Wash and Cut up squash, potatoes and onions.
  • Melt butter in lg. fry pan.
  • Add squash.
  • Add potatoes on top of squash.
  • Add onions on top of potatoes.
  • Cover and simmer till potatoes are done stirring occasionally (about 1/2 hour).
  • Add salt and pepper to taste.
  • Add small amount of water if it starts sticking (usually not necessary due to water content in vegetables).

Nutrition Facts : Calories 164.8, Fat 6.3, SaturatedFat 1.3, Sodium 85.5, Carbohydrate 24.9, Fiber 4.1, Sugar 5.2, Protein 4.2

ARKANSAS FRIED VEGGIE SKILLET



Arkansas Fried Veggie Skillet image

This recipe was given to me by my mother-in-law; it is so good! You can add anything else you want and it only makes it better. I recommend everyone at least give it a try! You can even add some bacon pieces. Serve with fried deer meat. You can use olive oil or vegetable oil instead of the bacon grease, if desired.

Provided by Lee-Lee

Categories     Side Dish     Vegetables     Tomatoes     Fried Green Tomato Recipes

Time 35m

Yield 6

Number Of Ingredients 11

1 cup milk
1 egg
1 cup cornmeal, or as needed
2 squash, sliced
2 red potatoes, cubed
2 green tomatoes, cubed
3 pods fresh okra, sliced into rings, or more to taste
½ onion, diced
½ green bell pepper, diced
2 tablespoons bacon grease, or as needed
salt and ground black pepper to taste

Steps:

  • Whisk milk and egg together in a large bowl. Pour cornmeal into another large bowl.
  • Dip squash, potatoes, tomatoes, okra, onion, and green bell pepper into milk mixture; press vegetables into cornmeal to coat.
  • Heat bacon grease in a large skillet over medium-high heat. Cook and stir vegetable mixture in hot grease until golden and tender, 15 to 25 minutes. Season with salt and black pepper.

Nutrition Facts : Calories 159.2 calories, Carbohydrate 29.6 g, Cholesterol 34.3 mg, Fat 2.3 g, Fiber 3.5 g, Protein 5.8 g, SaturatedFat 0.9 g, Sodium 64.7 mg, Sugar 5.2 g

GRANDMA'S FRIED OKRA AND POTATOES



Grandma's Fried Okra and Potatoes image

The cornmeal adds a nice texture to these. This dish doesn't last more than a few minutes at my house. It's great!

Provided by jeniwan

Categories     Low Protein

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 7

1 lb fresh okra
2 large potatoes
1 medium onion, finely chopped
1/2 cup cornmeal
1 teaspoon salt
1/4 teaspoon ground pepper
1/4-1/2 cup bacon drippings (or you can use vegetable oil, but it won't taste as good!)

Steps:

  • Wash okra and cut off stem ends. Cut in about ½-inch pieces. Peel potatoes and chop into ½-inch dice. Put okra and potatoes in large bowl. Add chopped onion to mixture. Sprinkle cornmeal, salt and pepper over mixture. Stir until cornmeal is evenly distributed throughout mixture.
  • Heat drippings or oil in large skillet over medium heat (oil should be hot, but not smoking hot). Carefully spoon okra/potato mixture into hot oil. Fry, turning mixture occasionally, until potatoes are done and mixture is nicely browned, about 10 to 12 minutes. Drain on paper towels. Makes enough for 4 or 5 hungry people.

Nutrition Facts : Calories 360.1, Fat 13.7, SaturatedFat 5.2, Cholesterol 12.3, Sodium 627.1, Carbohydrate 54.8, Fiber 9.2, Sugar 4.1, Protein 7.5

FRIED YELLOW SQUASH WITH POTATOES AND ONIONS



Fried Yellow Squash with Potatoes and Onions image

My boyfriend suggested I add some squash to the fried potatoes as a way to use up the extra squash. It tastes really good as a side dish to pork or chicken.

Provided by Kelly Lee Sevart

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 50m

Yield 8

Number Of Ingredients 10

1 cup vegetable oil
½ yellow onion, diced
4 potatoes, peeled and sliced
3 yellow squash, sliced
¼ cup butter
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon red pepper flakes

Steps:

  • Heat vegetable oil in a large skillet over high heat until oil is hot; decrease heat to medium. Cook and stir onion and potatoes in the hot oil until potatoes are lightly browned and partially cooked, 15 to 20 minutes. Add squash, butter, paprika, black pepper, garlic powder, salt, and red pepper flakes; cook until potatoes are golden brown, 15 to 20 more minutes, turning occasionally. Remove from skillet with a slotted spoon.

Nutrition Facts : Calories 176.5 calories, Carbohydrate 22.8 g, Cholesterol 15.3 mg, Fat 8.9 g, Fiber 4.1 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 340 mg, Sugar 1.2 g

BLONDIE'S~FRIED SQUASH, OKRA & POTATOES



BLONDIE'S~FRIED SQUASH, OKRA & POTATOES image

I ate this at a friend's house several years ago, and I've been making it ever since. The ratios of veggies can be how ever you like them. Mine changes depending what I have on hand. They make a great side for any Southern entree. In season serve some ripe thick-sliced tomatoes on the side...YUMMMMY!

Provided by Blondie Pussycat

Categories     Vegetables

Time 50m

Number Of Ingredients 8

2 Tbsp cooking oil of choice (i use canola)
2-3 small yellow crook neck squash, cubed
1 lb frozen or fresh unbreaded okra, sliced in 1/2" pieces
1 small sweet yellow onion, diced
2 c russet potatoes, peeled & cubed
1 c yellow corn meal
1/2 c all purpose flour
salt and pepper to taste

Steps:

  • 1. Prepare veggies and place in a large bowl. Add the rest of the ingredients and mix well, coating veggies well.
  • 2. In dutch oven or extra large deep skillet, heat oil on med-hi till shimmery. Add veggies and allow to brown. Turn them as they brown. After browned, continue to cook on medium to med-lo until veggies are tender.
  • 3. ~~~~~~~~~~~~~~~~~~~~~ENJOY~~~~~~~~~~~~~~~~~~~~~~~~~~~

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