Best 2 The Lady And Sons Okra And Tomatoes Paula Deen Recipes

In this article, we're taking you on a culinary journey to explore the beloved Southern dish, "The Lady and Sons Okra and Tomatoes," made famous by the iconic Paula Deen. This delectable dish, often found at Paula Deen's restaurant "The Lady and Sons," is a symphony of flavors, combining tender okra, juicy tomatoes, and a medley of spices. With its vibrant colors and enticing aroma, this dish is sure to tantalize your taste buds and transport you to the heart of Southern cooking. Get ready to indulge in the secrets of preparing this classic recipe, and experience the culinary magic that has made it a favorite among food enthusiasts worldwide.

Here are our top 2 tried and tested recipes!

THE LADY AND SONS OKRA AND TOMATOES ( PAULA DEEN )

The Lady and Sons Okra and Tomatoes ( Paula Deen ) image

We love okra and tomatoes, this recipe is a lot like my Mom use to make. The Recipe comes from courtesy Paula Deen.

Provided by Barb G.

Categories Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 slices bacon, diced into small pieces
1 small onion, peeled and chopped
2 garlic cloves, minced
2 (15 ounce) cans diced tomatoes
1 tablespoon chicken base or 1 tablespoon chicken bouillon
1 tablespoon sugar
2 cups fresh okra, cut into 1 inch pieces (may use frozen)
fresh ground black pepper

Steps:

Cook bacon slightly; saute onion and garlic with bacon until tender.
Add tomatoes, chicken base, sugar and pepper; stir well and let simmer for about 20 minutes; adjust seasoning if needed.
Meanwhile wash okra and remove fuzz, if using fresh okra, cut into pieces; add okra and simmer until okra is done, about 20 more minutes (less if using frozen), serve.

THE LADY AND SONS LASAGNA ( PAULA DEEN )

The Lady and Sons Lasagna ( Paula Deen ) image

I saw Paula Deen make this today and had to run out and get the ingredients to try it. WOW -- this is fantastic lasagna. I couldn't wait to share, and I hope you love it too!!

Provided by Pianolady

Categories Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 22

Ingredients

2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup onion, diced
1/2 cup green bell pepper, diced
2 garlic cloves, diced
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons italian seasoning
1 1/2 teaspoons house seasoning (full recipe is 1 cup salt, 1/4 cup black pepper and 1/4 cup garlic powder mixed)
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 bay leaves
1 1/2 lbs ground beef
9 lasagna noodles (6 to 9 long strips)
12 ounces cottage cheese or 12 ounces ricotta cheese
1 large egg, beaten
1/2 cup grated parmesan cheese
1 cup gruyere cheese, grated
1 cup swiss cheese, grated
2 cups cheddar cheese, grated
8 ounces cream cheese
1 cup mozzarella cheese, grated

Steps:

To make the sauce: In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves.
Bring to a boil, then reduce the heat and simmer, covered, for 1 hour.
Crumble the ground beef in a saucepan.
Cook until no pink remains, then drain off the fat.
Add the ground beef to the stockpot.
Simmer for another 20 minutes.
While the sauce simmers, cook the pasta according to the package directions.
If the sauce is too thin for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and 1/4 cup cold water-- bring the sauce back to a boil and stir in the cornstarch mixture, stirring constantly.
Remove the bay leaves.
Preheat the oven to 350º F.
Mix together the cottage cheese with the 1 beaten egg and the 1/2 cup grated Parmesan Cheese.
To assemble the lasagna: Place a thin layer of sauce in the bottom of a 9" x 13" x 2" pan.
Layer 1/3 each of noodles, cottage cheese mixture, Gruyere, Swiss and Cheddar Cheeses.
Pinch off small pieces of cream cheese and dot over the other cheeses.
Add another layer of sauce.
Repeat layering 2 to 3 times, ending with sauce.
This may be covered and refrigerated at this point.
Bake for 20 minutes.
Remove from oven and top with the Mozarella Cheese and continue to bake for another 10 to 15 minutes.
Note: If the lasagna has been refrigerated, bake for 40 minutes total.
Enjoy!

Tips:

Choose fresh, young okra for the best flavor and texture.
Trim the okra pods by cutting off the stem end and the blossom end.
Soak the okra in cold water for 30 minutes before cooking to help reduce the sliminess.
Slice the okra into 1/2-inch thick rounds.
Heat a large skillet over medium heat and add the olive oil.
Add the okra to the skillet and cook, stirring occasionally, until the okra is browned and tender, about 10 minutes.
Add the tomatoes, onion, garlic, salt, and pepper to the skillet and cook, stirring occasionally, until the tomatoes are softened and the sauce has thickened, about 15 minutes.
Serve the okra and tomatoes over rice or pasta.

Conclusion:

Paula Deen's okra and tomatoes is a simple but flavorful dish that is perfect for a weeknight meal. The okra is cooked until it is tender and slightly browned, and the tomatoes add a sweet and tangy flavor to the dish. This dish is also a good source of vitamins and minerals, including vitamin C, potassium, and fiber.