Succotash

This is a copycat recipe for the succotash made at Silver Dollar City in Branson, MO. My husband got this recipe from one of his best friends and I have to say, it is wonderful! Every time we make this dish my husband gets so excited, and it never lasts long!

If you want to be precise here is what you will need (about 3-4 servings):

• 1 lb. OKRA, lightly breaded (you can usually find this in the frozen food section of the grocery store)
• 8 oz. WHOLE KERNEL CORN
• 8 oz. SUMMER SQUASH, diced
• 8 oz. CHICKEN, cubed
• 4 oz. GREEN PEPPER, cut into bite sized pieces 
• 4 oz. ONION, diced
• 1 tsp. GARLIC POWDER
• 1 tsp. SALT
• 1 tsp. PEPPER
• BUTTER-FLAVORED VEGETABLE OIL, as needed (we just used normal vegetable oil, but doesn't butter flavored sound awesome??)

If you don't want to measure your vegetables in ounces and are looking to have a little bit left over for tomorrow, use this list (about 4 to 5 servings):

• 1 lb. OKRA, lightly breaded (you can usually find this in the frozen food section of the grocery store)
• 14.5 oz. can WHOLE KERNEL CORN or 2 EARS OF CORN
• 1/2 of a medium SUMMER SQUASH, diced
• 2 CHICKEN BREASTS, cubed
• 1 medium GREEN PEPPER, cut into bite sized pieces 
• 1 medium ONION, diced
• 2 tsp. GARLIC POWDER
• 1 tsp. SALT
• 1 tsp. PEPPER
• BUTTER-FLAVORED VEGETABLE OIL, as needed

The wonderful thing about this recipe is that you really can't mess it up. If you don't like squash, don't add it! If you like corn, add more!

Ok, so this is really easy! Saute the onions and peppers in a skillet with a little bit of that butter-flavored oil if you have it. If not, just use your regular vegetable oil. Once they are tender, remove them from the skillet and put them in a large bowl. 

Next, saute the chicken in the skillet with a little bit of oil. When the chicken is cooked add it to the bowl with the onions and peppers. Then, saute the squash and corn in a pan with some oil. If you are using ears of corn click here for some tips! Once the squash has cooked through and has become tender, move the squash and corn into the bowl as well (or in the case of the picture below, another skillet). 

Almost done! Fry the okra in the skillet until it is golden brown and then add it to the bowl. Drain the oil from the skillet, and then add everything in the bowl back into the skillet. Add the spices and mix all of the ingredients in the skillet with the heat on medium-low in order to make sure that everything is still hot. Once everything is at the desired temperature, dig in! 

 

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Succotash

Ingredients:

• 1 lb. OKRA, lightly breaded (you can usually find this in the frozen food section of the grocery store)
• 14.5 oz. can WHOLE KERNEL CORN or 2 EARS OF CORN
• 1/2 of a medium SUMMER SQUASH, diced
• 2 CHICKEN BREASTS, cubed
• 1 medium GREEN PEPPER, cut into bite sized pieces 
• 1 medium ONION, diced
• 2 tsp. GARLIC POWDER
• 1 tsp. SALT
• 1 tsp. PEPPER
• BUTTER-FLAVORED VEGETABLE OIL, as needed

Directions:

1. Saute the onions and peppers in a skillet with a little bit of that butter-flavored oil if you have it. If not, just use your regular vegetable oil. Once they are tender, remove them from the skillet and put them in a large bowl. 
2. Next, saute the chicken in the skillet with a little bit of oil. When the chicken is cooked add it to the bowl with the onions and peppers. 
3. Saute the squash and corn in a pan with some oil. If you are using ears of corn click here for some tips! Once the squash has cooked through and has become tender, move the squash and corn into the bowl as well (or in the case of the picture below, another skillet). 
4. Almost done! Fry the okra in the skillet until it is golden brown and then add it to the bowl. Drain the oil from the skillet, and then add everything in the bowl back into the skillet. 
5. Add the spices and mix all of the ingredients in the skillet with the heat on medium-low in order to make sure that everything is still hot. Once everything is at the desired temperature, dig in! 

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