A close up of some eggs with bacon on them

Perfect summer party recipes

By Paula Dream (AKA Kale Haygood)

Happy rainy summer, everyone! I can’t believe we are already into the second half of the year. Planning a party?

In this issue, I share with you two appetizer recipes that are great party pleasers. The Dill Pickle Dip will either be a huge success or a great flop — it’s one of those “love it or leave it†dishes, kind of like the Avocado Bacon Stuffed Eggs. Having a couple over for dinner and need a main course? The sausage dish is always a big hit.

Finally, we are coming out of the woods on the pandemic situation so that we can be somewhat social again.  Continue to be safe and see you on the next issue, maskless!

AVOCADO BACON STUFFED EGGS
4 slices bacon, cut into small pieces
1 avocado, pitted
6 eggs, hard-boiled
1 tablespoon mayonnaise
2 teaspoons yellow mustard
1 splash of lime juice
1 pinch red pepper flakes

Cook bacon in a skillet, and then drain on a paper towel before chopping it into smaller pieces. Mash avocado in a large bowl with a fork. Cut eggs in half. Mix bacon, yolks, mayo, mustard, and lime juice. Fill egg white halves with yolk mixture and garnish with pepper flakes.

DILL PICKLE DIP
1 block cream cheese
1 cup dill pickles, finely chopped
1/4 cup onion, finely chopped
2 tablespoons pickle juice
1 teaspoon dill weed
1/2 teaspoon salt
1 pinch pepper

Combine all ingredients in a mixing bowl, and then whisk together until creamy. Refrigerate and serve cold.

SAUSAGE, PEPPERS, ONIONS, AND POTATO BAKE
¼ cup plus 2 tablespoons olive oil
2 pounds Italian sausage links, cut into pieces
4 large potatoes, thinly sliced
2 large green bell peppers, seeded and cut in wedges
2 large red bell peppers, seeded and cut in wedges
3 large onions, cut into wedges
1/2 cup white wine
1/2 cup chicken stock
1 teaspoon Italian seasoning
Salt and pepper to taste

Preheat oven to 400 degrees. Heat two teaspoons of olive oil in a large skillet over medium heat. Add sausage and stir until browned. Transfer sausage to a baking dish.

Pour one-quarter cup olive oil into the skillet. Add potatoes and cook stirring occasionally until browned, for about 10 minutes. Place potatoes in a baking dish, leaving some oil in the skillet. Add peppers and onions and cook until they are just beginning to get soft, for about five minutes. Add to baking dish. Pour wine and chicken stock over ingredients in a baking dish and sprinkle Italian seasoning, salt, and pepper. Stir, and then bake 20 to 25 minutes.

Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email barrykale@yahoo.com.

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