RECIPES Deviled Eggs Zucchini Corn Salad Wonton Chicken Salad Key Lime Pie in a Jar Brazilian Lemonade Fruit Dip

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The Devil is in the Details

BY RHETT AND SUZIE LONG I don’t have a recipe for deviled eggs. I just add a bit of this and some of that, just like my mom makes them. My husband, however, was once in the hotel/restaurant business, so he has a deviled egg recipe from one of his chefs. What do our eggs have in common? Horseradish. It’s really what makes a deviled egg devilish.

First, place the desired number of eggs in a large pot and cover with water. (For our recipes below, you’ll need 10 eggs. It’s always a good idea to boil a couple more, in case of cracking.) Bring eggs to a boil and boil for 3 minutes. Remove from heat, cover, let stand for 15 minutes. Then drain the eggs and shock them in an ice bath to make peeling easier. Our egg holder holds 20 eggs, so we each made five (you cut each in half, of course) for the recipes below.

MOM’S DEVILED EGGS

5 eggs, cut in half the long way, removed yolk, reserve egg halves to fill ¼ cup mayo 2 tsp creamy prepared horseradish 1 tsp yellow mustard ¼ tsp ground mustard ¼ tsp salt ⅛ tsp pepper paprika (because it’s tradition to sprinkle it on as garnish)

Smash the yolks with a fork, add the rest of the ingredients, stir until well-blended and creamy. Taste, then add more salt or horseradish and even a dash of tabasco, if desired. Pipe into egg halves. Sprinkle with paprika. Serve.

RHETT’S CRABBY EGGS

5 eggs, cut in half the long way and remove yolk,reserve egg halves to fill ¼ cup mayo 2 tsp cocktail sauce 2 oz. crab meat (fresh and real beats the imitation stuff in this recipe) 2 tsp creamy prepared horseradish ½ tsp yellow mustard ⅛ tsp ground mustard ¼ tsp salt ⅛ tsp pepper

Smash the yolks with a fork, add the rest of the ingredients, stir until well-blended and creamy. Taste, then add more salt, cocktail sauce or horseradish, if desired. Pipe into egg halves. Sprinkle with paprika. Serve.

Zucchini Corn Salad

RECIPE FROM BUDGETBITES.COM PHOTO BY HAILEY MINTON

2 Tbsp high heat oil (peanut, light olive oil, or avocado oil) 3 ears fresh sweet corn 2 zucchini 1/2 red onion 2 pinches of salt and pepper 1/4 cup chopped cilantro 2 oz. Feta cheese

Remove the husks and silk from the corn cobs and cut stems off. Brush the surface of the corn with oil.

Heat a cast iron skillet or grill pan over medium heat for at least five minutes, giving it plenty of time to build up a lot of heat. Once very hot, add the corn cobs. Allow the corn to cook, turning occasionally, until the kernels have become bright in color and some have developed deep char marks. This should take about 15 minutes total.

While the corn is cooking, slice the zucchini in half lengthwise and the red onion into thick rings. Brush it all with oil. When corn is finished cooking, remove to a cutting board to cool slightly and add the zucchini in the pan. Cook the zucchini on each side until well charred (about 10 minutes total). Lastly, cook the onion slices until charred on each side (about 5 minutes total). Slice the zucchini into half-rounds or quarter-rounds. Chop the onion into small pieces. Roughly chop about 1/4 cup of cilantro.

Stand corn cobs on end and use a sharp knife to slice down each side to remove kernels. Combine all vegetables in a large bowl.

Season with salt and pepper and toss to combine. Crumble the feta on top. Serve immediately or chill to serve for later.

Wonton Chicken Salad

BY HAILEY MINTON This recipe is adapted from Applebee’s wonton chicken tacos and it’s a family favorite! I found it a lot easier to assemble it as a salad rather than trying to bake the many wonton wrappers in a taco shape.

Coleslaw 1 red cabbage, about 2 lbs 3 grated carrots 1 bunch of fresh parsley, chopped 1 cup mayo 2 Tbsp applecider vinegar 2 Tbsp Dijon mustard 1 tsp celery seed ¼ tsp salt ¼ tsp pepper

Chicken mixture 4 chicken breasts ½ cup stir fry sauce 1 cup asian sesame vinaigrette dressing ¼ cup olive oil ¼ cup soy sauce ¼ cup teriyaki sauce

4 stalks of green onions, chopped 1 bunch of cilantro, chopped 1 package of wontons

Cut up raw chicken breasts into cubes, add to mix and marinate in the sauce three hours or overnight. Preheat the oven to 350 degrees and drizzle olive oil on a cookie sheet. Lay a single layer of wonton wrappers down flat to cover the pan and brush the top with olive oil. Bake for approximately 12 minutes or until they start to turn golden. Let them cool before crunching them up in a bowl to serve them in. Assemble the coleslaw by cutting the cabbage into strips and mixing all the ingredients together in a large bowl. Place the chicken mixture in a warm skillet or large frying pan. Once the sauce starts to bubble, cook without stirring on mediumhigh heat for 4-5 minutes. Then stir and cook for another 4-5 minutes. Serve in bowls with a base of the coleslaw, add the chicken with some sauce, wontons, green onions, and cilantro.

Quick & Easy Key Lime Pie in a Jar

RECIPE BY BANDBBLOG.COM

The juice of 3-4 key limes, or more if you like it extra tart 1 8 oz packaged cream cheese, softened Whipped cream, optional for serving 1 Tbs butter, melted 4 graham crackers crushed into crumbs 1 14 oz can sweetened condensed milk

Pulse graham crackers in food processor until fine crumbs or crush in a Ziploc bag to your liking. Pour in 1 Tbsp melted butter until you have a mixture that resembles wet sand.

Add a layer of graham cracker crumbs to the bottom of your desired glass (the amount needed depends on the size of your glass), spoon the key lime pie filling on top (repeat with another layer of graham cracker crumbs if desired) then add pie filling. Top with whipped cream and a lime wedge for serving if desired.

In a stand mixer, beat the cream cheese on high until smooth. Reduce speed to low, slowly pour in sweetened condensed milk, and beat on low speed until completely incorporated. Roll limes on a clean cutting board to loosen juice and cut, squeezing directly into the mixing bowl. Beat on low speed until completely incorporated.

Brazilian Limeades

BY KIM CROOK

6 Tbsp granulated sugar ½ cup fresh lime juice (about 5 limes) ½ tbsp lime zest (from 1-2 limes) ¼ cup sweetened condensed milk ½ of a 6 oz package fresh raspberries* (about 2/3 cup) Club Soda (flavorless, cold)

In the blender or magic bullet, blend the sugar, lime juice, and lime zest. Add the sweetened condensed milk and fresh raspberries and blend until fully combined. Split the blended mixture between two tall glasses. Fill the glasses the rest of the way with club soda. Skim off the foam with a spoon and add more soda until the glass is full again. Repeat this process until the glass is mostly your drink with little foam left. Use your straw to mix the drink and enjoy!

If the drink starts to separate, just mix again with your straw. *You can substitute the raspberries for strawberries (half of a 16 oz package) or any other fresh fruit you want to try. Amount of fruit will depend on how strong of a flavor the fruit has, so don’t be afraid to experiment!

Angie Daley’s Fruit dip! 1 package softened cream cheese 1 jar marshmallow fluff 1 1/2 cup cool whip

Cream together cream cheese and marshmallow fluff, then fold in cool whip. Serve with your favorite fruit! Strawberries, apples, grapes, and pineapple taste great with it.

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