Fried Okra BLTs

Found in Southern Living Aug 2026 here

Vegetable oil
12 oz. fresh okra , trimmed and halved lengthwise
2 large eggs, lightly beaten
3 tsp. seasoned salt (such as Lawry ’s), divided
1 cup yellow cornmeal
3/4 tsp. black pepper, divided
1/2 cup mayonnaise
8 (1 1/2-oz.) hearty white bread slices (such as Pepperidge Farm), lightly toasted
4 large green leaf lettuce leaves
8 (1/4-inch-thick) beefsteak tomato slices (from 2 tomatoes)
8 thick-cut bacon slices, cooked
Fried Okra Chips

Pour oil into a Dutch oven to a depth of 2 inches; heat over medium-high until oil reaches 350°F, about 15 minutes. Line a baking sheet with paper towels.

While oil heats, stir together okra, eggs, and 3/4 teaspoon seasoned salt in a medium bowl until okra is fully coated.

Stir together cornmeal, 1/2 teaspoon black pepper, and 2 teaspoons seasoned salt in a shallow dish. Lift okra from egg mixture, allowing any excess to drip off; dredge in cornmeal mixture, pressing gently to fully coat each piece.

Working in 3 batches, gently shake off any excess cornmeal from dredged okra; place okra in hot oil, and fry until golden brown and crispy, 3 to 4 minutes, turning halfway through cooking time. Using a slotted spoon, transfer okra to prepared baking sheet.

Spread mayonnaise on bread slices. Arrange lettuce and tomatoes on 4 bread slices; sprinkle with 1/4 teaspoon each seasoned salt and black pepper. Arrange 2 bacon slices and 6 to 8 fried okra halves over tomato slices on each sandwich half; top with remaining bread slices, mayonnaise side down. Slice sandwiches in half; serve with Fried Okra Chips. 

 

Summer Corn Salad

Recipe found in All Recipes 30 Minute Meals Summer 2026 here

6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large onion, diced
¼ cup chopped fresh basil
¼ cup olive oil
2 tablespoons white vinegar
salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
Combine corn, tomatoes, onion, and basil in a large bowl. Whisk together olive oil and vinegar; season with salt and pepper. Pour vinaigrette over corn mixture and toss to coat. Cover and refrigerate until ready to serve. 

Kentucky Derby Burgoo

Found in SL May 2026 issue here

3 Tbsp. canola oil
1 1/2 lb. pork shoulder, cut into 1 1/2-inch pieces
1 lb. boneless chuck roast, cut into 1 1/2-inch pieces
1 lb. boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
2 cups chopped sweet onion (from 1 large onion)
1 cup chopped red bell pepper (about 1 pepper)
1 cup chopped carrots (from 2 peeled carrots)
1 cup chopped celery (from 3 stalks)
2 Tbsp. finely chopped garlic (from 6 garlic cloves)
4 tsp. kosher salt
2 tsp. smoked paprika
2 dried bay leaves
1 (28-oz.) can crushed tomatoes
1 (15-oz.) can fire-roasted diced tomatoes
1 (10 1/2-oz.) can beef consommé
3 Tbsp. Worcestershire sauce
1 1/2 cups peeled, chopped russet potato (from 1 large potato)
1 1/2 cups frozen baby lima beans (from 1 [15-oz.] bag)
6-8 cups lower-sodium chicken broth, divided
1 cup frozen yellow corn (from 1 [15-oz.] bag)
1 cup frozen cut okra (from 1 [15-oz.] bag)
1 Tbsp. apple cider vinegar
2 tsp. granulated sugar
Chopped fresh flat-leaf parsley

Heat oil in a large (8-quart) Dutch oven over medium-high. Working in batches, add meat, and cook until browned on all sides, 4 to 6 minutes per batch. Transfer browned meat to a plate; set aside.

Reserve 2 tablespoons drippings in Dutch oven; discard remaining drippings. Add onion, bell pepper, carrots, and celery to drippings in Dutch oven; cook over medium-high until beginning to soften, about 6 minutes. Add garlic, salt, smoked paprika, and bay leaves; cook until garlic is fragrant, about 1 minute.

Add browned meat and any accumulated juices to Dutch oven; stir in crushed tomatoes, diced tomatoes, beef consommé, Worcestershire sauce, potato, lima beans, and 6 cups broth. Bring to a boil over medium-high; reduce heat to low, and simmer, stirring occasionally, until meat is tender, about 1 hour, 45 minutes, adding more broth, 1 cup at a time, for desired thickness.

Stir corn, okra, apple cider vinegar, and sugar into Dutch oven; cook until tender and burgoo is reduced just slightly more, about 30 minutes. Skim off fat, if desired.

Ladle evenly into bowls; garnish with parsley just before serving.  

Sheet Pan Creole Shrimp Penne

Found in SL March 2026 issue here. I think this recipe would also be good with okra added to the pan.

 

3 pints cherry tomatoes
4 garlic cloves, thinly sliced (about 1 1/2 Tbsp.)
1 tsp. kosher salt
1/2 tsp. granulated sugar
1/2 tsp. crushed red pepper
1/4 cup olive oil, divided
1 lb. raw jumbo shrimp, peeled, deveined, and patted dry
1 Tbsp. Creole seasoning (such as Tony Chachere’s)
1 tsp. paprika
3 (7-oz.) pkg. precooked penne pasta (such as Barilla Ready Pasta)
2 Tbsp. chopped fresh flat-leaf parsley, plus more for garnish

Preheat oven to 350°F with rack in upper third position. Toss together tomatoes, garlic, salt, sugar, crushed red pepper, and 3 tablespoons oil on a large rimmed baking sheet. Bake until tomatoes are shriveled, 30 to 35 minutes. Meanwhile, toss together shrimp, Creole seasoning, paprika, and remaining 1 tablespoon oil in a medium bowl.

Remove baking sheet from oven. Increase oven temperature to broil, and preheat 5 minutes. Push tomatoes to 1 side of pan; arrange shrimp in a single layer on other side. Broil until shrimp are opaque, 3 to 5 minutes.

Heat pasta according to package directions. Add pasta and parsley to tomato-and-shrimp mixture on pan; toss well to combine and help tomatoes release their juices. Garnish with more parsley. 

Spaghetti Veggie Casserole

3 tbsp salted butter

1# spaghetti, broken into 2" pieces (instead of breaking, I recommend cooking the using a knife to chop it)

1 green bell pepper, diced

1/2 yellow onion, diced

8oz cremini mushrooms, trimmed and quartered

1 medium zucchini, cut into 1/2" pieces

1 1/2 tsp fresh thyme

3 garlic cloves, minced

1 pint cherry tomatoes

3 c loosely packed baby spinach

1/2 c dry sherry

1/2 c heavy cream

2 10oz cans cream of mushroom soup

1 4oz jar diced pimentos, drained

1 1/2 c grated sharp cheddar cheese (6oz)

1 1/2 c grated fontina cheese (6oz)

1 tsp seasoned salt

1/4 tsp cayenne pepper

2 c vegetable broth

 

Preheat oven to 350°. Butter a 9x13" baking dish.

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions for al dente. Drain and set aside in a large bowl.

Melt the butter in a large skillet over medium high heat. Add the bell pepper and onion and cook, stirring, until beginning to soften, 2-3 minutes. 

Add the mushrooms, zucchini, and thyme and continue to cook until the vegetables are tender and just beginning to brown, about 5 minutes. 

Reduce the heat to med low and add the garlic and cherry tomatoes. Cook, stirring occasionally, until the tomatoes burst and turn jammy, 5-6 minutes. 

Add spinach and stir just until wilted. Transfer the vegetables to the bowl of spaghetti.

Add the sherry to the drippings in the skillet. Bring to a simmer over medium heat and cook, scraping up any browned bits, about 30 seconds. Add the heavy cream and simmer for another 30 seconds. Pour into the bowl with the spaghetti and vegetables. Add the cream of mushroom soup, pimentos, 1 cup cheddar and 1 cup fontina, seasoned salt, cayenne pepper, and vegetable broth. Stir until well combined.

Transfer the spaghetti mixture to the prepared baking dish and top with the remaining 1/2 cup cheddar and 1/2 cup fontina. Bake until golden brown and bubbly, 40-45 minutes. Let sit 10-15 minutes before serving. 

BLT Pasta Salad

Found in SL Aug 2023 here

1 Tbsp garlic-and-herb butter (such as Kerrygold)
1/2 cup panko breadcrumbs
1 cup mayonnaise
1/3 cup whole buttermilk
1 1-oz envelope ranch dressing mix
4 tsp. Dijon mustard
1 16-oz pkg. farfalle pasta, cooked al dente and cooled
1/2 cup thinly sliced scallions, plus more for garnish
2 1/2 cups thinly sliced romaine lettuce (from 1 romaine heart)
1 lb. thick-cut bacon, cooked and chopped
2 cups assorted grape tomatoes, halved

Heat butter in a small skillet over medium until melted and bubbly. Add panko, and cook, stirring often, until toasted, 3 to 5 minutes. Transfer to a small bowl, and set aside.
Whisk together mayonnaise, buttermilk, ranch dressing mix, and Dijon mustard in a large bowl.
Add cooked pasta, scallions, lettuce, bacon, and tomatoes; toss gently until combined and coated with dressing. Sprinkle with toasted panko and additional sliced scallions just before serving. 

 

Cosi Tomato, Basil and Mozzarella Flatbread Sandwiches

Found this one while searching for other recipes. Sandwiches seem so simple but really, how often have you thought of something different besides meat and cheese??

4 pieces Flatbread, thin Focaccia or other Bread of choice
2 tablespoons Extra-Virgin Olive Oil for brushing
Kosher Salt
3 tablespoons Balsamic Vinegar
3 teaspoons Dijon Mustard
1/4 teaspoon dried Basil
Pinch Sugar
Kosher Salt and freshly ground Black Pepper
1/2 cup Extra-Virgin Olive Oil
4 medium Tomatoes sliced (about 1 1/4 pounds)
1 1/2 pounds fresh Mozzarella sliced
16 to 20 fresh Basil Leaves
Kosher Salt and freshly ground Pepper

Dressing
Whisk the vinegar, mustard and dried basil in a bowl.
Add the sugar and 1/4 teaspoon each salt and pepper.
Slowly whisk in the olive oil.

Prepare the Flatbread
Slice each flatbread in half horizontally.
Brush top with butter, to taste, and sprinkle with salt, to taste.
Brush both inside sides of the flatbread with the dressing.

Assemble the Sandwiches
Top bread bottoms with the tomatoes, mozzarella and basil leaves. Season with salt and pepper, to taste, and cover with the bread tops.
Cut into pieces.

Homemade "Rotel"

Caught with no Rotel in your pantry? We were and queso for our taco salad just wasn't going to be the same. Enter the quest for how to make it.
28oz can of diced tomatoes (fresh if you have it!)
1/6 cup (2T + 2tsp) apple cider vinegar
1 tsp salt
1/8 c jalapeno
3 slices of bell pepper
2oz green chiles

Put it all in your blender or food processor and blend until you like the consistency.

Roasted Tomato Soup

Tasty Kitchen sent out an email with a tomato soup recipe. I forgot where I marked it. After searching I found this one and this one that PW herself made. So I combined the two. Keeping my fingers crossed this taste good!

6 pints cherry tomatoes or 12 medium tomatoes
3 Tbsp olive oil
1 tsp salt
½ tsp black pepper
6 tbsp butter
4 cloves garlic, minced or 4 tbsp jarred minced garlic
1 whole medium onion, minced
2 28oz can diced tomatoes
8 cups vegetable or chicken broth
6 tbsp sugar
½ cup fresh chopped basil
½ cup fresh chopped parsley
2 cups whipping cream

Heat oven to 400°. In a mixing bowl, combine tomatoes, 2 tablespoons of the olive oil, salt and pepper. Toss ingredients to coat evenly. Spread tomatoes in a single layer onto a rimmed baking sheet. Roast tomatoes for 35 minutes.

In a large pot, heat the butter and the remaining tablespoon of olive oil over medium heat. Add the garlic and onion and saute until softened, about 5 minutes.

Transfer garlic/onion mixture to a blender and puree until smooth. Return mixture to the pot. Puree each can of tomatoes with their juice and add then add to the pot. Do the same thing for the roasted tomatoes. Then add broth, sugar, basil, and parsley.

Bring the mixture to a boil, then reduce the heat and simmer with the pot partially covered, for 40 minutes. Stir in the cream and without letting the soup boil, warm over medium heat. Add additional salt and pepper to taste.

Bruschetta

10 Roma tomatoes, coarsely chopped
1 cup sweet onion, red onion or shallot, chopped
2 garlic cloves, minced or 1 tsp minced garlic from a jar
2 tbsp olive oil
1 tsp sugar
½ tsp kosher salt
½ tsp cracked pepper
2 tbsp chopped fresh oregano
2 tsp chopped fresh basil
4 tsp chopped fresh parsley
½ cup freshly grated Parmesan cheese
6 tbsp butter
1 loaf (2 pound) Italian bread, cut into ½ inch slices

In a medium bowl, combine tomatoes, garlic, onion, olive oil, sugar, salt, pepper, oregano, basil, and parsley. Put mixture in refrigerator until ready to use. Melt butter in skillet and add bread. Grill on 1 side until golden. Place bread on a plate, and top with tomato mixture. Sprinkle with Parmesan.