Summer Eats and Cool Treats

FRIED SQUASH

  • 4 cup shredded yellow squash
  • 1 medium sweet onion finely diced
  • 2 large eggs beaten
  • 1 cup self-rising flour
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon chopped chives or parsley
  • 1 teaspoon seasoned salt
  • 1 teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • dash of cayenne
  • 4 tablespoon vegetable oil
  • 4 tablespoon salted butter
  • ⅔ cup panko breadcrumbs

Instructions

  • Shred the squash, you’ll need around 4-5 medium squash. Blot the shredded squash with paper towels to remove excess moisture.
  • In a medium mixing bowl, mix together the shredded squash, diced onion and egg.
  • Add the self-rising flour, grated Parmesan, chopped chives, seasoned salt, garlic powder, cumin, black pepper and cayenne. Mix well.
  • Heat 1 tablespoon vegetable oil and a 1 tablespoon butter in a non-stick skillet.
  • Using a tablespoon or a 2 oz ice cream scoop to divide the mixture. Sprinkle with panko then, drop the mixture into the pan. Repeat sprinkling top side with panko before turning.
  • Fry in batches over medium-high, cooking until browned and cooked through. Around 3 minutes on each side.
  • Add additional oil and butter to the pan as needed between batches. Serve immediately.

Mississippi Comeback Sauce

  • 1 cup mayonnaise
  • ⅔ cup chili sauce, (I like Heinz)
  • ¼ cup ketchup
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons hot sauce, Tabasco or Frank’s
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dry mustard
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • 1 tablespoon vegetable oil
  • 1 tablespoon water

Instructions

Place all in a blender and blend or in a jar and shake until ingredients are well mixed.

Store in the refrigerator in closed container up to two weeks. We love to use it on our favorite foods! It’s so good y’all!

Dill Sour Cream Cucumbers and Onion

Dill Sour Cream Cucumbers and Onion is a great way to use your garden cucumbers when they start coming in or cucumbers from the farmers market. This is a very fresh, crisp and cool salad and perfect for summer on hot days. Enjoy! 

Ingredients:

  • 1 medium onion, cut in half, cut each half into thin slices
  • 1 cup sour cream
  • 4 medium cucumbers, washed, peeled and sliced about 1/4 inch thick
  • 1 Tablespoon plus one Teaspoon apple cider vinegar
  • 1 Tablespoon white sugar, or to your taste
  • Salt and pepper to taste
  • 1/2 Teaspoon Dill Weed, more if you like
  • Good Dash of salt

Instructions:

Place your sliced cucumbers in a colander, place the colander into a large bowl. Sprinkle a good dash of salt over the cucumbers. The salt will release the water in the cucumbers so the dressing won’t be watery. Place a small plate over the cucumbers, push down slightly. Set the cucumbers aside for a couple of hours.

  • Drain any water in the bowl underneath the cucumbers in the colander. You can rinse the cucumbers in the colander to get rid of the salt if you like. Pat the cucumbers dry with a paper towel.
  • Remove the cucumbers from the colander to a large bowl. Add the thinly sliced onion to the cucumbers in the bowl. Set the cucumbers and onions to the side while we make the sour cream dressing.
  • To make the sour cream dressing place the sour cream, apple cider vinegar, sugar, dill weed and salt and pepper in a medium size bowl. Whisk to combine the ingredients together until well incorporated. Fold the dressing into the cucumbers and onions gently, cover with plastic wrap and refrigerate at least 2 hours before serving. Serve cold. Keep leftover Cucumber and Onions wrapped and refrigerated.

Mexican Corn Dip

All the flavors of Mexican street corn.  A Delicious dip to set out for guests. Pairs perfect with the Chicken Tinga Tacos! Dip and enjoy!

INGREDIENTS

  • 1 (15.25 ounce can) whole kernel corn
  • 1 (11 ounce can) Baja Spicy Corn, or southwest corn
  • 1 (4 ounce can) Fire Roasted Green Chilies
  • 1 cup queso fresco, crumbled
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ½ cup green onion , chopped
  • ½ cup cilantro chopped
  • Lime juice from 1 lime wedge
  • ⅛ tsp Chili Powder
  • salt & pepper, as needed

INSTRUCTIONS

In a medium size mixing bowl add the drained cans of corn and green chiles. Using a paper towel dry them off as much as possible.

  • Add in the mayonnaise and sour cream stir to combine.
  • Add in the queso fresco.
  • Stir in the green onion and cilantro. Add lime juice and stir.
  • Sprinkle with a little Chile powder.
  • Chill in the refrigerator for 15 minutes prior to serving. Enjoy

Chicken Tinga Tacos

These Chicken Tinga Tacos are everything!! Spicy, saucy, simple, and so fresh. 

  • 1 tablespoon olive oil
  • 1 cup roughly chopped sweet onion
  • 2 cloves garlic, minced
  • 1–2 chipotle peppers in adobo sauce, chopped
  • 1 teaspoon dried oregano
  • 1⁄2 teaspoon ground cumin
  • 3⁄4 cup canned crushed fire-roasted tomatoes
  • 1⁄4 cup chicken stock
  • 1⁄2 teaspoon kosher salt
  • 3 cups shredded cooked chicken (rotisserie chicken works!)

For Serving:

  • 10 (6-inch) corn tortillas
  • 2 ripe avocados, sliced
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup diced red onion
  • crumbled cotija
  • 1 lime, cut into wedges

INSTRUCTIONS:

Sauce: Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.

Blend: Place the tomato mixture in a blender, and blend until smooth.

Chicken: Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.

Serving: Prepare the garnishes. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.

The Ultimate Smash Burger

INGREDIENTS:

  • 1 1/2 pounds Certified Angus Beef ® ground beef, 80/20 lean
  • 1/2 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon grated yellow onion
  • 2 teaspoons hot sauce
  • 1 teaspoon Worcestershire sauce
  • 4 white hamburger buns
  • 2 tablespoons butter, room temperature
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon pepper
  • 4 slices American cheese ( Pepper-jack for some heat)
  • 2 cups shredded iceburg lettuce
  • 8 slices vine-ripe tomatoes
  • Don’t forget the pickles

INSTRUCTIONS:

  • Divide ground beef into 8 equal balls about the size of a ping-pong ball (3-ounces each); refrigerate.
  • In a small mixing bowl, whisk together mayonnaise, mustard, grated onion, hot sauce and Worcestershire to create a special sauce; refrigerate.
  • Using either a large cast iron griddle or 2 large cast iron pans heated to high, toast buns with butter; reserve to plates.
  • Space beef balls on hot cooking surface. Using a large metal spatula, smash each ball to 1/4-inch-thick patties. (Tips: using the handle of a second spatula to push down on the top of the spatula adds leverage. Using parchment helps avoid spatula sticking to beef.)
  • Season patties with 1-teaspoon of reserved special sauce per patty; salt and pepper. Sear 2-3 minutes or until some fat begins to bubble up in center of patty. Quickly flip and top 4 of the patties with a slice of cheese. Sear another minute and place a plain patty atop a cheese patty; remove from cooking surface.
  • Spread the special sauce on bottom bun followed by shredded lettuce, tomato, double burgers and top bun.
  • Y’all can build it how you want to! Add extras too! This is the best burger you will bite into! Yum!

Blackberry Crumble

INGREDIENTS

For the topping:

1 1/2 cup old-fashioned or quick oats

1 cup all-purpose flour

1 cup brown sugar

1/4 teaspoon salt

1 cup butter, cut into small pieces

For the fruit:

8-10 cups fresh blackberries, washed and dried

1/3 cup granulated sugar

1/3 cup all-purpose flour

1 tablespoon fresh lemon juice

DIRECTIONS

  • Preheat oven to 350 degrees F.
  • In a mixing bowl, combine the oats, flour, brown sugar, and salt.
  • Using a pastry blender (or forks if you don’t have one), add the butter and combine until the mixture is crumbly. Place aside.
  • In another mixing bowl, add the blackberries, sugar, flour, and lemon juice. Stir until coated.
  • Then, lightly grease a 9×13-inch pan and place the fruit mixture on the bottom. Top with the oat mixture.
  • Bake for 45 minutes, or until the fruit is bubbling and the crisp topping has turned a golden brown.
  • Allow the crisp to rest for 10-15 minutes before you serve. Throw you a dollop of whipped cream on that sweetness and dig in y’all!

Oh My Mercy! Banana Pudding

Ingredients

  • ⅔ cup of sugar
  • ¼ cup all-purpose flour
  • Dash of salt
  • 1 (14 oz.) can of sweetened condensed milk
  • 2½ cups milk
  • 4 large eggs, separated
  • 2 teaspoon vanilla extract
  • 1 (12 oz.) package vanilla wafers
  • 6 large bananas (Slice when ready for them)
  • ⅓ cup of sugar
  • ½ teaspoon banana extract

Directions:

  • Combine the first 3 ingredients (sugar, flour, and salt) in a heavy saucepan.
  • Whisk together milk and egg yolks; stir into dry ingredients.
  • Cook over medium heat, whisk until smooth and thickened.
  • Remove from heat; stir in vanilla.
  • Layer wafers in the bottom of a 9×13 greased baking dish.
  • Slice 2 bananas; layer over wafers.
  • Pour 1/3 of pudding mixture over bananas.  Repeat layers twice, arranging remaining wafers around outside of dish.

Merengue– The higher to heaven the better…

  • Add the egg whites to a medium-sized bowl.
  • Whip the egg whites with a hand mixer or stand mixer until stiff peaks form.
  • Add the sugar and mix until well blended.
  • Spread over the banana pudding.

“Mama always took a spoon once merengue is spread over the pudding and tap the merengue and pull up to make the stiff peaks!”

Bake at 325 degrees F for 25 minutes or until golden brown. Serve warm…. It won’t last long!

Georgia Peach Cobbler

We love our peaches here in Georgia and here in the south it’s a must to have some peach cobbler after a good ol’ home cooked meal. This recipe is about as easy as snapping beans! It’s a true labor of love in peeling those peaches though… but the sweet reward is all worth it. Serve it warm and and top it with whipped cream or a scoop of vanilla bean Icecream and OH MY! Y’all Enjoy!

INGREDIENTS

  • 6-8 fresh peaches, peeled and sliced
  • 1 stick unsalted butter, melted
  • 1 cup flour
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 tablespoon baking powder
  • ⅛ teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • Juice from ½ lemon

PREPARATION

  • Preheat oven to 375°F.
  • Pour melted butter into center of 9×13-inch baking dish, do not spread butter around pan.
  • In a separate bowl, combine flour, 1 cup sugar, salt, and baking powder. Slowly pour in milk and vanilla extract, and stir to combine. Pour batter over butter, but do not stir.
  • Add brown sugar, peach slices, and lemon juice to a saucepan on high heat. Stir frequently until sugar is completely melted and peaches have released their juices.
  • Pour peaches over top of batter. Do not stir.
  • Bake for 40-45 minutes or until top of cobbler is a golden in color.
  • Serve warm or cold, or with a scoop of ice cream. Enjoy!