My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, August 7, 2010

Bacon-Topped Okra and Tomatoes Over Rice

OMG! How Southern can we go, tomatoes, okra and rice, we are talkin' Deep South. I really am on a tomato and corn kick this week. I think it's because our season for both will shortly be coming to a close.

Use a large can of good quality tomatoes, chopped, out of season. I also use tomatoes I have chopped and frozen with great results.

Bacon-Topped Okra and Tomatoes Over Rice
8 servings
print recipe

4 bacon slices
1 large sweet onion, chopped
3 large tomatoes, chopped
1 pound fresh okra, chopped
1 teaspoon salt
1 teaspoon pepper
1 garlic clove, minced
Hot cooked rice

1. Cook bacon in a large skillet or Dutch oven over medium heat until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.

2. Saute' onion in hot drippings over medium-high heat about 5 minutes or until tender. Stir in tomatoes and next 4 ingredients. Reduce heat, and cook, stirring often, 10 minutes or until okra is tender. Serve over rice, and sprinkle with bacon.

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