6 delicious southern summer recipes

On this Recipe Wednesday, we’re making summer favorites.

These easy dishes can be thrown together during the hottest months of the year.

Assorted Deviled Eggs

Eggs
Water
¼ cup mayonnaise 4 teaspoons yellow mustard 2 teaspoons sweet pickle juice Salt and pepper to taste Paprika for garnish

To boil your eggs perfectly:
Place eggs in the bottom of a saucepan, no layering.
Add cold water to 2 inches higher than the eggs.
Place the saucepan on the eye and turn the heat to high.
Once the water begins to boil heavily, reduce the heat to medium low and allow the water to continue to boil for 12 minutes.
Remove the pot and run the eggs under cold water.
Allow the eggs to fully cool throughout.

Slice the eggs in half lengthwise and remove the yolks.
Place the yolks in a bowl with the mayonnaise, mustard, pickle juice, salt and pepper and mix by hand until smooth.
Place mixture in a piping bag or scoop by hand into the egg white halves.
Traditional garnish involves sprinkling egg with paprika.
You may add a green olive slice if you would like.
Or, sliced crispy bacon also makes a good garnish.
For every egg you boil you will have two deviled egg halves.

OTHER DEVILED EGG OPTIONS:
Wasabi Smoked Salmon Deviled Eggs: Replace mayonnaise with horseradish sauce, add dash of garlic powder, add 1 T wasabi paste, replace table mustard with 1 T dried mustard. Mix all ingredients together and fill egg halves. Add small piece of smoked salmon and top with small pinch of black caviar.
Pesto Deviled Eggs: Replace mustard with pesto. Mix all ingredients and fill egg halves. Add shredded parmesan as garnish.
Pickled Beet Deviled Eggs: Puree pickled beets in a food processor and add to traditional deviled egg recipe. Mix all ingredients and fill egg halves. Finely chop pickled beets as garnish.

Caprese Salad

4 medium ripe tomatoes, sliced in ½ inch slices

12 ounces fresh mozzarella, sliced
1 bunch fresh basil
¼ cup extra virgin olive oil (or personal favorite olive oil)
1 – 2 T balsamic vinegar
Kosher or sea salt

On a platter, alternate tomatoes, fresh mozzarella, and basil leaves.
Drizzle with olive oil and balsamic vinegar.
Sprinkle with salt.
Serve.

Makes 6 – 8 servings

Alternate recipe: Caprese Skewers
Replace tomatoes with grape or cherry tomatoes.
Purchase fresh mozzarella balls or cut mozzarella into cubes.
Place tomato on skewer, add small piece of basil, then add mozzarella.
Display skewers around platter.
Drizzle with olive oil and balsamic vinegar.
Sprinkle with salt.
Serve.

Tomato Caramelized Onion Pie

From the cookbook “Barracuda in Velvet Gloves”

Ingredients
2 9-inch pie crusts
5 ounces Swiss cheese, shredded
5 ounces Monterrey Jack cheese, shredded
2 tablespoons flour
4 tablespoons butter
2 onions, sliced
3 tomatoes, sliced
1 tablespoon basil
2 eggs, slightly beaten
¾ cup heavy cream

Instructions
1. Preheat oven to 350.
2. Toss shredded cheese with flour.
3. Melt butter in large skillet.
4. Place onions and sauté about 30 minutes.
5. Spread ½ of the cheese over bottom of two pie crusts.
6. Spread cooked onions over cheese.
7. In remaining butter in skillet, put tomatoes with chopped basil.
8. Cook 1 to 2 minutes.
9. Arrange tomatoes over onions.
10. Cover with remaining cheese.
11. Beat eggs lightly and add cream.
12. Pour over both pies.
13. Place on cookie sheet to bake 45 minutes.

Summer Grilled Cheese Sandwich

1 T fresh basil, finely chopped

6 T mayonnaise, separated into 4T and 2T
1 t garlic, minced
8 pieces white bread or Texas toast
1 ripe tomato, sliced in ¼ – ½ inch slices, placed between papertowels
12 ounces fresh mozzarella, sliced thinly

Heat a griddle on medium high heat.

Mix fresh basil, 4T mayo and garlic in a small bowl.
Spread one side of each piece of bread with mayonnaise basil mixture.
Lightly press tomato between papertowels to absorb as much liquid as possible.
Add tomato and fresh mozzarella to 4 pieces of bread.
Top with leftover bread.
With a spatula thinly-spread additional plain mayo on the outside of each piece of bread.
Place on griddle and heat until golden brown.
Cut into halves and serve.

Makes 4 servings

Grilled Peach Shortbread Skewers

Pound cake, cut into 1.5” cubes

2-3 ripe peaches, pitted and cut into wedges
1 c unsalted butter, melted
¼ c honey
1 T cinnamon
Wooden skewers/pics

Heat grill and clean grates. Wipe with paper towel with vegetable oil.
Mix butter, cinnamon and honey together.
Toss peaches in mixture.
Brush mixture on cake cubes with pastry brush.
Place peaches on grill. When grill marks appear on fruit, turn it over and grill the opposite side.
Place cake cubes on grill. When grill marks appear on cake, turn to opposite side. Grill only on 2 sides.
Place peach and cake on skewers.

Peach Pie Shots

2 medium peaches, small cubes

1/3 c brown sugar
1 t cinnamon
¼ t nutmeg
12 shot glasses
2 pieces of pound cake
1 c heavy whipping cream
1/8 c sugar
Dash vanilla

Mix peach cubes with sugar, cinnamon and nutmeg. Cover and place in refrigerator overnight.

Immediately prior to making pie shots, mix whipping cream, sugar and vanilla in a mixer. Whip until stiff peaks form.
Place small pieces of pound cake in the bottom of each shot glass.
Top with peaches mixture from refrigerator.
Top with whipped cream.
Sprinkle with cinnamon or garnish with fresh mint or fresh blueberry.
Place tiny spoon in each shot glass (Harris Teeter carries these small spoons.)

Makes 12 servings.

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