Best Corn And Stewed Tomatoes Recipes

STEWED OKRA, CORN, AND TOMATOES

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving grease in skillet. Crumble bacon into a bowl.
• Heat bacon grease in the same skillet over medium heat and add bell pepper, onion, and garlic. Cook and stir for 3 minutes. Add okra, corn, and bay leaf. Cover skillet and reduce heat to low. Cook, stirring occasionally, 3 to 4 minutes more. Add tomatoes and broth. Cook until okra is tender as desired, about 10 minutes.
• Remove and discard bay leaf. Season with salt and pepper. Serve garnished with crumbled bacon.

STEWED CORN AND TOMATOES WITH OKRA

Steps:

• Cook scallions, jalapeño, bell pepper, and 1/2 teaspoon salt in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until scallions begin to brown, 7 to 9 minutes. Stir in tomatoes and cook, stirring occasionally, until broken down into a sauce, about 15 minutes.
• Add corn and okra and cook, stirring occasionally, until just tender, about 15 minutes.

CORN AND STEWED TOMATOES

Steps:

• In a saucepan over med-high heat, melt butter and saute the sliced onion for about 3 minutes; add bell pepper and tomatoes. Bring to a boil; reduce heat, cover and simmer for about 10 minutes.
• Add corn and seasonings and simmer for 5 minutes, or until corn is tender.

TORTILLA-CRUSTED CHICKEN WITH STEWED TOMATOES AND CORN

Steps:

• 1. In a small bowl stir together the 4 teaspoons chili powder, the ground cumin, and salt. Rub both sides of each chicken breast half with some of the spice mixture. 2. Cook chicken breast halves in a grill pan (or in a large skillet with the olive oil) over medium-high heat for 12 to 15 minutes or until chicken is browned and no longer pink (i70°F), turning once. 3. Meanwhile, in a medium saucepan combine tomatoes, corn, the 1 tablespoon chili powder, and the cumin seeds. Bring to boiling; reduce heat. Simmer, covered for 5 minutes. Stir in the whipping cream Simmer, uncovered, for 5 minutes more Stir in the cilantro. 4. Meanwhile, in a large skillet heat 1 inch of cooking oil over medium-higr heat until hot. Cook the tortilla strips ir hot oil about 1 minute or until golder brown. Using a slotted spoon, remove strips from aiJ; drain on paper towels. If using crushed tortilla chips, omit Step 4.) 5. Spoon tomato sauce on a servins platter and arrange chicken on top. Top with tortilla strips. Sprinkle with queso fresco. Per Serving: 286 CP.L, 15 g fat (6 g sat. fat) 90 mg choi, 608 mg sodium, 33 g carb., 2 g fiber 25 g pro.