Best Rachael Rays Barbecued Succotash Recipes

SUCCOTASH IS RACH'S CHOICE FOR AN EASY SUMMER SIDE OF VEGGIES

Steps:

• Scrape corn kernels and milk from cob by standing in a large bowl, balancing the ears on a small, inverted bowl
• Heat a large skillet over medium-high heat with EVOO, 4 turns of the pan, add corn and let the sugars start to develop, 2 to 3 minutes
• Add peas, fava beans, zucchini, asparagus, garlic, chilies, onions and ramp whites or green onion whites, season with salt and pepper, cook 4 to 5 minutes more, add ramp greens, herbs, tomatoes if using, lime juice, toss, and garnish with radishes if using

ONE-POT CREAMY RANCH CHICKEN SUCCOTASH

Steps:

• Cut off the corn kernels and scrape the juice from the cobs.
• Fill a large bowl with ice water. Bring a few inches of water to a boil in a pot and season with salt. Add the fava beans and boil for 4 to 5 minutes. Transfer the fava beans to the ice bath to cool, then drain. Score the belly of the fava beans with a paring knife and remove the shells. (You should have about 1 cup.)
• Sprinkle the chicken with salt and pepper. Heat the EVOO in a large Dutch oven over medium-high heat. Add the chicken, skin-side down, and cook until browned. Remove the chicken to a plate. Add the bacon to the pot and cook until crisp, then remove to a plate. Add the potatoes to the bacon drippings and lightly brown for a couple of minutes. Add the corn, onions and chile pepper and brown 8 to 10 more minutes. Stir in the chicken stock and tomatoes.
• Return the chicken and bacon to the pot and simmer 10 minutes. Combine the cream cheese with the herbs and garlic and season with salt and pepper. Add the cream cheese mixture to the succotash and stir until well combined. Add the hot sauce.
• Divide the chicken and succotash among shallow dishes. Serve with toasted English muffins or warm sourdough bread.
• Cook's Note: If you are not serving the dish immediately, cool and then cover and store in the refrigerator. Reheat over medium heat, stirring occasionally.

MEDITERRANEAN SUCCOTASH

Steps:

• Heat a medium skillet over medium high heat. Add oil, onion, garlic, peppers. Saute peppers, stirring frequently, 5 minutes. Add asparagus and corn, cook 3 to 5 minutes longer. Add beans and heat them through, 1 or 2 minutes. Season dish with salt and pepper, to your taste, then stir in parsley. Transfer to dinner plates or bowls and serve.

BARBECUED CORN SUCCOTASH

Steps:

• Heat a large skillet over medium-high heat. Heat the oil and add the bacon. Cook until crisp, 2 to 3 minutes, and then add corn, letting the sugars develop and caramelize at the edges. Add the garlic, onions, bell peppers and jalapenos, and cook 2 to 3 minutes to soften. Add the stock, sugar, vinegar, Worcestershire and tomato sauce. Simmer to thicken the sauce, then add the edamame and stir in Sriracha to taste. Reduce the heat to low until ready to serve, adding a little more stock or water if the dish gets too thick. Garnish with scallions to serve.

HONEY NUT CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate.
• Beat eggs and half-and-half or milk with hot sauce in a shallow dish.
• Pour flour out on a plastic board or plate.
• Dust both sides of the chicken with flour. Dip the chicken into the egg mixture and then coat with the nutty-breading.
• Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes. Serve with Barbecued Succotash.
• Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.

RACHAEL RAY'S BARBECUED SUCCOTASH

Steps:

• Heat olive oil in large skillet over medium heat. Add onions and peppers and saute for 5 minutes or until onions are golden. Add black beans, corn, salt and pepper to taste. After the corn has heated through add the BBQ sauce. Stir to combine and serve garnished with the parsley.

LEMON THYME SUCCOTASH WITH GARLIC PARSLEY SHRIMP

Steps:

• Heat two skillets, one over medium heat and the other over medium-high.
• To the hotter pan, add 2 tablespoons olive oil, then the onions, bell peppers, celery salt and pepper. Give the pan a shake.
• To the second skillet, add the remaining olive oil and the butter. Add the garlic and cook for 1 minute, then add the shrimp and season with salt and pepper.
• Saute the shrimp until they become pink and firm 3-5 minutes.
• Add the frozen corn and cannellini beans to the succotash in the first pan.
• Adjust the salt and pepper to taste and then add the thyme and lemon zest. Once the beans and corn have warmed through, turn off the heat.
• Add the parsley and the wine to the shrimp and toss for 1 minute.
• To serve, pile the succotash onto plates and top with the shrimp. Pass the lemon wedges at the table to squeeze over the shrimp.