Cool Ways to Beat the Heat
Nobody wants to cook on hot summer days and nights in Georgia, so we’ve put together some recipes that can take you through a meal from start to finish without ever turning on your oven. Whether you’re enjoying a poolside luncheon or taking a salad or dessert to a family potluck, these tasty dishes always get rave reviews.
Caprese Stack
Ingredients:
1 medium to large vine-ripe tomato
4 oz. fresh mozzarella cheese
¼ c. basil leaves
4 tsp. balsamic or red wine vinegar
1 Tbsp. olive oil
salt and pepper to taste
Directions:
Slice tomato in approximately ¼” thick slices. Do the same with the mozzarella. Stack layers of tomato, mozzarella and basil leaves, beginning and ending with tomatoes. Drizzle with olive oil and vinegar. Season with salt and pepper, if desired. (If you want to add some more delicious summer flavor, steam some fresh asparagus in the microwave, allow to cool, then add to layers of stack.)
Fresh Corn, Tomato & Avocado Salad
Yields about 5 cups.
Ingredients:
3 ears fresh sweet corn – cut kernels from cob to make 2-2½ c. corn
1 pint of grape or cherry tomatoes, quartered (about 1¼ c.)
1 avocado, cut into chunks
1 Tbsp. extra-virgin olive oil
1¼ tsp. kosher salt
1 tsp. lemon juice
1/8 tsp. black pepper
Directions:
In medium bowl, combine corn, tomatoes and avocado. In small bowl, combine olive oil, salt, lemon juice and black pepper. Whisk well to combine. Pour dressing over corn mixture and stir gently. Taste for seasoning and add salt if flavors aren’t vibrant. Let sit until serving.
Chilled Cucumber Soup
Yields 6 servings
Ingredients:
2 c. Greek yogurt
1 c. vegetable broth
2 English cucumbers, peeled, diced
4 green onions, sliced
2 Tbsp. dill, chopped
2 Tbsp. parsley, chopped
4 tsp. lemon juice
2 tsp. salt
Directions:
In large bowl, combine Greek yogurt and vegetable broth; set aside. In food processor, add dill, parsley, half of the diced cucumbers and green onions, and purée. Add cucumber mixture, lemon juice, and salt to yogurt mixture; whisk to combine. Stir in remaining half of the diced cucumbers and green onions. Refrigerate for at least one hour. Garnish with chopped dill and croutons, if desired.
New Orleans-Style Muffuletta
Yields 8-10 servings
Ingredients:
½ c. celery, finely chopped
½ c. pimento-stuffed olives, drained & sliced
½ c. ripe olives, drained & sliced
½ c. giardiniera (Italian vegetable relish)
1/3 c. onion, finely chopped
1/3 c. olive oil
¼ c. green onions, finely chopped
¼ c. parsley, fresh, minced
3 Tbsp. lemon juice
1 tsp. dried oregano
1 garlic clove, minced
1/8 tsp. pepper
1 round loaf unsliced Italian bread (approx. 24 oz)
¼ lb. hard salami, thinly sliced
¼ lb. provolone cheese
¼ lb. deli ham, thinly sliced
Directions:
In large bowl, combine all ingredients except bread, meats and cheese. Cover and refrigerate at least 6 hours. Drain, reserving 2 Tbsp. liquid. Cut loaf of bread in half. Hollow out top and bottom, leaving 1” shell. Brush inside with reserved liquid. Layer bottom of bread shell with salami, half of olive mixture, cheese, remaining olive mixture and ham. Replace bread top. Cut into wedges.
Spicy Asian Chicken Salad Lettuce Cups
Yields: 12 cups
Ingredients:
1 rotisserie chicken (approx. 2 lb.) – skinned, deboned & meat pulled into bite-sized pieces
½ c. mayonnaise
2 tsp. Chinese chili paste (sambal oelek) or chili-garlic sauce
1 tsp. Dijon mustard
½ tsp. Asian sesame oil
1/3 c. water chestnuts, coarsely chopped
2 scallions, thinly sliced
salt and pepper to taste
12 Bibb or iceberg lettuce leaves
1 Hass avocado, peeled and cut into 12 slices
lime wedges
Directions:
In medium bowl, mix mayonnaise with chili-garlic sauce, mustard and sesame oil. Stir in chicken, water chestnuts and scallions. Season with salt and pepper. Spoon chicken salad into lettuce cups and top with slice of avocado. Serve with lime wedges.
Éclair Cake
Ingredients:
2 (3.4oz) pkg. vanilla instant pudding mix
3½ c. milk
12 oz. Cool Whip
2 (14.4 oz.) pkg. graham crackers
For frosting:
6 Tbsp. butter
6 Tbsp. milk
6 Tbsp. cocoa
2 c. confectioner’s sugar
Directions:
Blend milk and pudding mix for about 2 min. Fold in Cool Whip. In 9x13” pan, layer graham crackers to cover entire bottom of pan. You may have to cut or break graham crackers to fit. Pour half of pudding mixture on top and level. Put another layer of graham crackers to cover entire surface. Put second half of pudding mixture on top and level. Place final layer of graham crackers on top with smooth side of crackers facing up. For frosting: microwave butter and milk just enough to melt together. Add cocoa and confectioner’s sugar and blend. Pour over top of graham crackers and smooth. Refrigerate overnight before serving.
Frozen Key Lime Margarita Squares
Yields 16 squares
Ingredients:
Crust:
2 c. graham cracker crumbs
2 Tbsp. sugar
3 Tbsp. butter, melted
Filling:
16 oz. cream cheese, softened
½ c. sugar
½ c. key lime juice
1 lime zested
2 Tbsp. tequila
Whipped cream to top
Directions:
Line 8x8” baking pan with foil. Combine graham cracker crumbs, sugar and melted butter. Press into bottom of pan. Freeze while preparing filling. In large bowl, add cream cheese, sugar, key lime juice, lime zest and tequila. Beat on low until mixture starts to blend together. Beat on medium-high for 5 min. until smooth and fluffy. Pour filling over prepared crust. Freeze overnight. To serve, let bars sit at room temperature for 20 min. Slice and top with whipped cream.
Summer Fruit Daiquiri
Yields 6 servings
Ingredients:
3 c. peaches (peeled, sliced), strawberries, mango (cubed), or watermelon (cubed) (**use any of these fruits or a combination to make 3 c.**)
½ can (12 oz.) frozen limeade (or lemonade) concentrate, thawed
¼ c. light rum or orange juice
2 Tbsp. confectioners sugar
2 c. ice cubes
fresh peach chunks, small fresh strawberries, mango cubes or watermelon cubes
Directions:
In blender, combine 3 c. fruit, limeade concentrate, rum (or juice for non-alcoholic version) and confectioners sugar. Cover and blend until smooth. With blender running, gradually add ice cubes through opening in lid until mixture is desired thickness. Serve in glasses with garnish of fresh fruit pieces on wooden skewers.
