Comfort food is comfort food, as far as I'm concerned.
But tasteofhome.com has 25 recipes it calls the best summer comfort foods.
Here are a few. They are easy, as well as delicious.
BEST-EVER FRIED CHICKEN
1 3⁄4 cups all-purpose flour
1 tablespoon dried thyme
1 tablespoon paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon pepper
1 large egg
1⁄3 cup whole milk
2 tablespoons lemon juice
1 broiler/fryer chicken (3 to 4 pounds), cut up
Oil for deep-fat frying
In a shallow bowl, mix the first 6 ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture.
In an electric skillet or deep fryer, heat oil to 375 degrees. Fry chicken, a few pieces at a time, 6 to 10 minutes on each side or until golden brown and chicken juices run clear. Drain on paper towels.
CHILI CONEY DOGS
1 pound lean ground beef (90% lean)
1 can (15 ounces) tomato sauce
1⁄2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon dried minced onion
1⁄2 teaspoon garlic powder
1⁄2 teaspoon ground mustard
1⁄2 teaspoon chili powder
1⁄2 teaspoon pepper
Dash cayenne pepper
8 hot dogs
8 hot dog buns, split
Optional toppings: Shredded cheddar cheese, relish and chopped onion
In a large skillet, cook beef over medium heat 6 to 8 minutes or until no longer pink, breaking into crumbles; drain. Stir in tomato sauce, water, Worcestershire sauce, onion and seasonings.
Place hot dogs in a 3-qt. slow cooker; top with beef mixture. Cook, covered, on low 4 to 5 hours or until heated through. Serve on buns with toppings as desired.
TEX-MEX SUMMERSQUASH CASSEROLE
7 medium yellow summer squash, sliced (about 10 cups)
2 1⁄4 cups shredded cheddar cheese, divided
1 medium onion, chopped
1 can (4 ounces) chopped green chiles
1 can (4 ounces) diced jalapeno peppers, drained
1⁄4 cup all-purpose flour
1⁄2 teaspoon salt
3⁄4 cup salsa
4 green onions, sliced
1⁄4 cup chopped red onion
Preheat oven to 400 degrees. In a large bowl, combine squash, 3⁄4 cup cheese, onion, chiles and jalapenos. Sprinkle with flour and salt; toss to combine.
Transfer to a greased 13-by-9-in. baking dish. Bake, covered, until squash is tender, 30 to 40 minutes.
Spoon salsa over top; sprinkle with remaining 1 1⁄2 cups cheese. Bake, uncovered, until golden brown, 10 to 15 minutes longer. Let stand 10 minutes. Top with green and red onions before serving.
SMOKY BAKED BEANS
1 pound bulk spicy pork sausage
1 medium onion, chopped
2 15-oz. cans pork and beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) butter beans, rinsed and drained
1 can (151⁄2 ounces) navy beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, drained
1⁄2 cup hickory smoke-flavored barbecue sauce
1⁄2 cup ketchup
1⁄2 cup packed brown sugar
1 teaspoon ground mustard
1 teaspoon steak seasoning
1 teaspoon liquid smoke, optional
In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.
In a 5-qt. slow cooker, combine the beans, tomatoes and sausage mixture. In a small bowl, combine the barbecue sauce, ketchup, brown sugar, mustard, steak seasoning and Liquid Smoke if desired. Stir into bean mixture.
Cover and cook on low for 7 to 8 hours or until heated through.
BANANA SPLIT SUPREME
2 cups confectioners' sugar
1 cup evaporated milk
3⁄4 cup semisweet chocolate chips
3⁄4 cup butter, divided
24 Oreo cookies, crushed
3 to 4 medium firm bananas, cut into 1⁄2-inch slices
2 quarts vanilla ice cream, softened, divided
1 can (20 ounces) crushed pineapple, drained
1 jar (10 ounces) maraschino cherries, drained and halved
3⁄4 cup chopped pecans
Whipped topping, optional
In a large saucepan, combine sugar, milk, chocolate chips and 1⁄2 cup butter. Bring to a boil over medium heat; cook and stir for 8 minutes. Remove from the heat and cool completely.
Meanwhile, melt the remaining butter; toss with cookie crumbs. Press into a greased 13-by-9-in. pan. Freeze for 15 minutes. Arrange banana slices over crust; spread with 1 quart of ice cream. Top with 1 cup of chocolate sauce. Freeze for 1 hour. Refrigerate remaining chocolate sauce. Spread the remaining ice cream over dessert; top with pineapple, cherries and pecans. Cover and freeze overnight.
Remove from the freezer 10 minutes before serving. Reheat the chocolate sauce. Cut dessert into squares; if desired, serve with whipped topping and chocolate sauce.