Summer Must Make Recipes
Its that great time a year where the sun is out and so are you. It’s time to invite friends and family to enjoy summer in your backyard. Nothing sounds better than good friends, refreshing drinks, tantalizing food and of course fireworks!
Take a look at these must make Summer recipes and impress your friends and family with your cooking skills. These are some of our favorite recipes found on SouthernLiving.com. To start off wet your whistle with Lemonade Iced Tea, then introduce your mouth to some Barbecue Deviled Eggs, a spicy twist on these Southern classics. For a fresh take on the humble frankfurter, try the Asian Slaw Dog. If BBQ is more your thing you’ll love the recipe for Sweet-and-Savory Burgers. So get ready to celebrate summer and the freedom to eat anything you want with no regret.
Lemonade Iced Tea
How to Make It
Bring 3 cups water to a boil in a 2-qt. saucepan. Remove from heat, add tea bags, and stir in fresh mint. Cover and steep 10 minutes.
Remove and discard tea bags and mint. Stir in sugar until dissolved.
Pour tea into a 3-qt. container, and stir in 4 cups cold water and lemonade concentrate. Serve over ice. Garnish, if desired.
Bourbon-Lemonade Iced Tea: Prepare recipe as directed, and stir in 1 cup bourbon. Makes 9 cups.
Spiced Dark Rum-Lemonade Iced Tea: Prepare recipe as directed, and stir in 1 cup spiced dark rum. Makes 9 cups.
Barbecue Deviled Eggs
How to Make It
Place eggs in a single layer in a large saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
Drain and fill pan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in pork and next 4 ingredients; blend well.
Spoon yolk mixture evenly into egg white halves. Garnish, if desired.
Asian Slaw Dogs
How to Make It
Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Brush hot dogs with 2 Tbsp. hoisin sauce.
Grill hot dogs, covered with grill lid, 6 to 8 minutes or to desired degree of doneness, turning occasionally. Grill buns, split sides down, covered with grill lid, 1 minute or until grill marks appear.
Grate ginger using the large holes of a box grater to equal 2 Tbsp. Squeeze juice from grated ginger into a medium bowl; discard solids. Add mayonnaise, next 3 ingredients, and remaining 2 Tbsp. hoisin sauce, stirring to combine. Add slaw, tossing to coat.
Serve grilled hot dogs in buns with slaw mixture and desired toppings.
Sweet and Savory Burgers
How to Make It
Stir together first 6 ingredients. Reserve 3 Tbsp. mixture; cover and chill. Pour remaining soy sauce mixture into a shallow pan or baking dish.
Shape beef into 8 (1/2-inch-thick) patties; place in a single layer in soy sauce mixture in pan, turning to coat. Cover and chill 4 hours.
Preheat grill to 350° to 400° (medium-high) heat. Remove patties from marinade, discarding marinade. Grill patties, covered with grill lid, 5 minutes on each side or until beef is no longer pink in center, basting occasionally with reserved 3 Tbsp. soy sauce mixture.
Stir together chili sauce and jelly. Serve burgers on buns with chili sauce mixture and desired toppings.
