My favorite Red, White, and Blue Recipes

The first holiday of the Summer season: 4th of July. Full of fireworks, cook-outs, grilled hot dogs, burgers, beers, and desserts. It’s a chance for people to get together and celebrate ‘Merica’s independence.  Food and drinks tend to bring people together. So if you’re having some friends and family over this weekend, you want to make sure that you serve them something delicious to remember. Here are 10 of my favorite red, white, and blue recipes:

 

  1. Grilled corn on the cob
    What’s a BBQ without some corn? Granted, this recipe won’t have any “blue,” but it’s still going to be delicious. This is a recipe that I created by combining two of my favorite grilled corn recipes. You want to make sure that you use sweet corn for this recipe.

    8 ears corn, silks removed but husks left on
    2 cups of Huy Fong Foods Garlic Chili Sauce
    1 ½ cups of white, granulated sugar
    4 cloves of garlic, coarsely chopped
    3 tablespoons of sweet soy sauce
    ½ stick of butter, melted
    2 fresh limes, quartered
    ½ cup crumbled queso fresco or mild feta

    Turn those grill up!

    Mix garlic chili sauce, sugar, garlic, soy sauce, and melted butter together. Squeeze lime into mixture.

    Place corn on the grill, cook for about 15-20 minutes. While the corn cooks, turn occasionally, brush mixture on the corns using a brush.

    Sprinkle with cheese. Serve immediately.

  2. Trifle in a Jar (from Unsophisticook.com – thanks for the delicious recipe!)
    2 store bought pound cakes
    1 pint blueberries
    1 pint raspberries
    homemade whipped cream (heavy cream, vanilla extract and sugar).

    Slice pound cake into 1 slices and cut circles to fit jars. Alternately, you could cut the pound cake into cubes.

    Starting with a layer of cake on the bottom, follow with blueberries, whipped cream, raspberries, and top with another layer of cake

    Garnish with more whopped cream and berries if desired

    Side note: Since you’re getting the pound cakes and berries from the store anyways, you can also buy your own whipped cream. I won’t judge.

  3. Mustard Glazed Mushroom Burger (Courtesy of Melissa d’Arabian via the Food Network)

    2 lb. ground beef (85% lean)
    salt and ground pepper
    ¼ cup Dijon mustard
    3 tbs soy sauce
    1 tsp sugar
    6 slices Swiss cheese
    1 tbs olive oil
    8 oz. chopped baby bella or cremini mushrooms
    2 tsp. fresh thyme leaves or 1 tsp dried
    2 cloves garlic, minced
    6 buns

    Preheat the grill to medium-high heat. Form the beef into 6 burgers; sprinkle with salt and pepper. To make the glaze, mix together the mustard, soy sauce, and sugar in a small bowl.

    Grill the burgers until desired doneness, 4 to 5 minutes per side for medium rare, brushing the burgers with the glaze about halfway through. A minute before removing the burgers from the grill, top with the cheese.

    Heat oil in large skillet over medium-high heat. Cook the mushrooms until beginning to soften, about 5 minutes. Add the thyme and garlic and cook until the mushrooms are soft, about 3 minutes more. Season with salt and pepper.

    Toast the buns and serve the burgers with the mushroom topping.

  4. Kid-Friendly Spritzer

    Ginger ale, Pellegrino, Perrier, or any sparkling water or club soda, lemon-lime soda – really, any kind of clear, carbonated drink would workBlueberries
    Blackberries
    Strawberries
    Raspberries
    Blue Gatorade
    Rose syrup (my favorite is the Marjan brand)

    Place fruits in a glass, toss in ice cubes (shaved ice would work well, too!), pour in your syrup (about two small dashes), your choice of clear carbonated drink. Mix well.

  5. Mini Berry Cream Pies: a healthy, red, white, and blue recipe from EatingWell!
    ¼ cup whipping cream
    2 teaspoons sugar
    ¼ cup nonfat vanilla Greek yogurt
    15 frozen mini phyllo cups (1.9-ounce package)
    15 fresh blueberries
    15 fresh raspberries (I’ve substituted this with strawberries as well!)

    Beat cream in a small bowl until soft peaks form. Add sugar; beat until stiff. Fold in yogurt. Divide the yogurt cream among phyllo cups, keeping the cups in their plastic tray. Top each with 1 blueberry and 1 raspberry. Serve immediate, or chill up to 4 hours.

 

If you have any 4th of July recipes that you’d like to share, please comment below.

Have a wonderful 4th of July holiday!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s