Summer is hot, so cooking should be simple to get out of the kitchen quickly. Make ahead is great too, for packing along to watch fireworks, or have fun with family outdoors in the mountains, on a lake, or at the beach. I am running out of time to get in all the ideas I want to share before the July 4th holiday! Today is a roundup of some of my summer recipes in time for the holiday cookouts and picnics coming up this weekend and later this week. Just click on the red letter links to get the full post with recipes. First up, my Summer Chilled Corn Crab Soup. is light and refreshing for a hot day.
Crescent Dogs are a fun way to have a hot dog wrapped and ready to eat.
Deviled eggs are a picnic staple, and they start with perfect cooking. Ever have a green ring around your eggs? This comes from the heat getting too high while boiling them. My post on Perfect Deviled Eggs will show you a fool-proof way to cook those eggs without getting those green rings, plus they peel perfectly (well, most of the time.) The post will also explain the variations and my system for creating delicious combinations to make each batch a bit different.
I’m bringing forward my recipe for them to make it easier for this week. I’ve added a pdf for you to have in your kitchen, too.
The Last Deviled Eggs Recipe You’ll Ever Need
4 large eggs (plus 2 for good measure)
2 tablespoons mayonnaise
1/2 teaspoon dijon mustard
1/2 teaspoon horseradish sauce
1/4 teaspoon red wine vinegar or balsamic vinegar
1/4 teaspoon garlic salt
1/4 teaspoon lemon pepper
1/4 teaspoon dried chopped parsley
1 tablespoon add in as desired – green onion, bacon bits, top with shrimp or other favorite if desired
Sprinkle of chipotle powder or paprika
Boil eggs, peel and slice in half. Remove four egg yolks to a small bowl. Add next seven ingredients. Add any add-in ingredients, I usually use green onion. Pipe or spoon back into egg white shells. Sprinkle with Chipotle powder or paprika, depending on how much heat you want. Now the most important part, chill at least 2 hours or overnight. This allows the flavors to blend, and gets the eggs nicely cold and set up. Place on a pretty plate and enjoy!!
Now for some variations – all can be combined in different ways for different tastes. Use what you like! Just be sure that the proportion of egg yolk to base is right – one tablespoon of base to 2 large egg yolks.
Bases – mayonnaise, light mayonnaise, Miracle Whip, sour cream, ricotta cheese
Heat – dijon mustard and horseradish sauce (I like both), yellow mustard, worchestershire,
Acid – vinegar either balsamic or red wine vinegar, or white wine vinegar, or lemon juice, pickle juice
Spice – garlic, lemon-pepper, smoked salt, parsley, thyme, oregano, paprika, cumin
Add-Ins – green onion, bacon bits, chopped red or green pepper, chopped olives, chopped pickles
Add-ons – shrimp, marinated peppers or mushrooms, sliced olives, parmesan cheese, sliced avocado
Finishes – paprika, chipotle chili powder, smoked sea salt, cracked black pepper, fresh herbs
Download the pdf – Last Deviled Egg Recipe
Then, it isn’t summer without Heirloom Tomatoes, and lots of ways to enjoy them.
And speaking of fresh salads, I have two that I keep making over and over from my Japanese Inspired event in February. First, the Asian Broccoli Cabbage Slaw transports well for picnics and pot lucks.
Then, the Asian Salad with Sriracha Mayonnaise is one I just cannot seem to get enough of! Inspired by a local Japanese restaurant, it has crispy greens and imitation crab, topped with canned fried onions, yum!! I swear I am making this several times a week, sometimes leaving out the crab and adding tomatoes.
Parsley New Potatoes With Sour Cream Sauce cook up in a hurry to keep the kitchen cool. Plus, they go with everything! Served warm as a side dish with dinner, they are great the next day cold as a salad too, so make plenty.
How about a light dessert? My Vanilla Blueberry Teacakes were a hit at a summer luncheon two years ago. Plus you start with a frozen pound cake, so no baking!
I tend to do more savory than sweet recipes. This one for Fresh Peach Coffee Cake has a nice balance of flavor, not too sweet.
I have a lot of recipes on the blog, after doing this for four and a half years now! Everything from special holiday meals like Prime Rib and Panko Crusted Deviled Turkey Breast, to Lemon Donuts. There are now over 100 cooking posts on my blog for all kinds of appetizers, entrees, sides and desserts. You can use the Cooking Category link on the sidebar anytime to see all the recipes and ideas, or use the search bar to see if I have something for your chicken in the frig that needs a new idea. I have some, but not nearly all, on my recipes page at the top. Several more recipes are in the development stage, including variations on previous recipes that I’ll be entering in the State Fair cooking contests this year. Have fun over the holiday weekend, and stay safe and well hydrated in this heat!
What are you making to eat this weekend?