13. Classic Southern Deviled Eggs
Every church supper and family reunion has a platter of these, and it’s always the first one empty. The southern way means a creamy yolk filling made with good mayonnaise, mustard and a touch of sweet pickle relish, finished with a sprinkle of paprika. A baby dill pickle slice on top is optional but cute. Eggs that are a week or so old peel much more easily than the freshest ones.
14. Grilled Shrimp Boil Packets
All the fun of a shrimp boil without the giant pot. Baby red potatoes (microwaved first so they cook through), rounds of corn, sliced andouille sausage and large shrimp get piled onto heavy duty foil, then drizzled with butter melted with lemon juice, thyme, garlic and Old Bay. The packets grill at about 425 degrees, and cleanup is basically throwing away the foil. Sprinkle fresh parsley over the top before serving.
15. Southern Broccoli Casserole
Here’s the casserole that gets kids to eat broccoli. The photo shows tender broccoli in a creamy, cheesy filling under a golden layer of buttery cracker crumbs and browned cheddar, with round crackers and a block of cheese on the board behind it. It’s a natural for Thanksgiving and holiday dinners, and just as good next to a weeknight roast chicken. Make it ahead and bake it right before dinner.
