Tasty Tuesday ~ Southern Goodness in a Skillet

Hey y'all! I'm back from my runaway vacation with Kathryn to Florida's "forgotten coast" at Mexico Beach, and it was some great  escape! (She's got a few photos posted at her blog, so check 'em out if you want to see what we saw.)

It was wonderful to just sit and soak up good conversation, coffee, peace, sunsets, beach views and walks and such without having to worry about a thing. Hope you all get a similar break from life's routines this summer.

Today's recipe comes from a dear family friend who agreed to share an excellent summer veggie dish with us all. (For you hunting enthusiasts, J.P. is the inventor of the PeeWillieWick scent dispenser thing-a-ma-bob.) He's always creating something fascinating and original, whether it's in the kitchen, at his drawing board, or in the shop! 

Here we go..................

Okra and Tomatoes (An Original Recipe by J.P. Averette)

  
          

INGREDIENTS:

Okra, Cut, Frozen ------------------------------- 1 Lb. Package
Tomatoes, Diced -------------------------------- 1 Large Can
Rotel Tomatoes, Original with Peppers ------ 1 Can
Garlic, Fresh ------------------------------------- 3 to 5 Cloves (Chopped)
Onion, Yellow ---------------------------------- 1 Large (Chopped)
Bell Pepper -------------------------------------- 3 TBS (Chopped)
Seasoning --------------------------------------- 1 TBS Tony’s or “Cajun”
Salt ----------------------------------------------- 1TSP (To taste)
Pepper ------------------------------------------- Fresh Ground
Olive Oil --------------------------------------- 5 TBS
Chicken Broth --------------------------------- 1 Can
Ground Meat ---------------------------------- 1 to 1-1/2 lbs (Good Quality Meat)

PROCEDURE:

Place the Olive Oil in a LARGE Deep Black Iron Skillet or Black Iron Pot. If you don’t have a pot like this; stop until you get one! Place the Ground Meat in with the Olive Oil, Chopped Onion, Chopped Garlic, and Chopped Bell Pepper. Stir constantly, adding the Seasoning and Salt, and sauté the meat until it is cooked. This operation will not take long over medium heat.

Add the can of Rotel Tomatoes, can of Diced Tomatoes, can of Chicken Broth, and finally, add only half of the 1 lb. Package of frozen Okra. Yes, add the Okra while it is still frozen! Adjust your heat until the mixture arrives at a very slow boil and cover the pot with a good top. Cook for only 20 to 25 minutes with the top in place until the Okra is done. The Okra will not take long to cook! Stir in the Black Pepper. Add Salt to taste.

Note: Best when served with CornBread!

Note: This recipe freezes well for later use.