Need some ideas for what to cook on July 4th? We got you.
What are you cooking up for Fourth of July weekend?
Firing up the barbecue grill and sticking close to home? Or is a picnic at the beach calling your name?
Perhaps, it’s a pool party with close friends with finger foods and snacks.
If you want to take the party up a notch or two, add a nice, juicy steak and a potato side dish of some sort.
An underrated cut of beef is the tri-tip, which comes from the sirloin area. Tri-tips are great on the grill or in the oven. This is a cut of meat that should not be overcooked. Medium-rare is fine. Just add salt, pepper and garlic, and this entrée is ready to go. It is also a less expensive cut of meat, which is nice these days.
If lighter is better, how about grilled chicken with an avocado-onion salsa or perhaps a jerk chicken. Add a healthy salad and icy beverage, and you are all set.
I suggest an icy Mojito for the adults and real homemade lemonade for the kids. Another cool idea are Kool-Aid slushes, non-alcoholic for the kids and spiked with vodka for the adults.
Whatever July 4th activity is chosen, make it fun. Laughter is good for the mind and body.
Enjoy one of these dishes and add your own touches for Fourth fare.
Pan grilled chicken with avocado and red onion salsa
1 pound boneless chicken breast
Marinade:
2 cloves garlic, pressed
2 tablespoons lime juice
3 tablespoons olive oil
1/4 teaspoon red pepper flakes
Salt
Salsa: 1 avocado, firm but not hard, 1/4-inch dice
1/4 cup red onion, chopped
2 tablespoons olive oil
1 tablespoon lime juice
Salt and pepper
2 tablespoons coriander, chopped
Garnish:
Sliced red onion
Lime wedges
Shredded cabbage
Whisk marinade ingredients together and pour over chicken, marinate 20 minutes.
Add oil and chicken to a hot, heavy skillet and brown on both sides, reduce heat and cook until juice run clear.
While chicken is cooking, mix salsa ingredients together, season with salt and pepper and stir in coriander.
Serve chicken and salsa on individual plates garnished with red onion, lime and cabbage. – From www.food.com/
Sunflower crunch kale cabbage salad
(227 calories)
1 small head green cabbage, copped into a small dice
1 half head purple cabbage, chopped into a small dice
2 medium carrots, peeled and chopped into a small dice
2 cups kale, ribs removed and chopped into a small dice
1/2 cup bacon bits
2 teaspoons salt
1 teaspoon pepper
1/2 cup dried cranberries
1 cup sunflower seeds
1/2 cup mayonnaise
1/4 cup apple cider or apple juice
2 tablespoons sugar
2 cloves garlic, minced
1 1/2 tablespoons apple cider vinegar
In a large bowl, stir together the green and purple cabbage along with the prepared carrots and kale.
Add the salt, pepper, bacon bits, garlic, sunflower seeds and dried cranberries. Stir well to combine. Set aside.
In a small bowl, whisk together the mayonnaise, apple cider, cider vinegar and sugar until smooth. Pour the cider and mayonnaise dressing over the cabbage mixture and stir well to combine. Cover and refrigerate at least 60 minutes for the flavors to marry.
Serve chilled with additional dried cranberries and sunflower seeds to the top, if desired.
Note: This salad is best made ahead and allowed to sit in the refrigerate at least 4 hours, but overnight is best. Stir well before serving. Store in an air-tight container for up to 7 days in the refrigerator. – From www.kudoskitchenbyrenee.com/
Kool-Aid slushies
1 cup water
1/2 cup sweetened Kool-Aid drink mix
3 cups ice
Place 1 cup water, 1/2 cup of your favorite flavor of Kool-Aid and 1 cup ice cubes in a blender container; cover.
Blend on high speed until smooth. Add additional 2 cups ice cubes; cover. Blend using pulsing action, until smooth.
Serve immediately. Store leftover slush in the freezer. Makes 7 (1/2-cup servings).
Note: For an alcoholic drink, add vodka to slush mixture in the blender. – From www.Food.com/
Andrea Yeager can be reached at ayeager51@cableone.net/ and Cooks Exchange, 205 DeBuys Road, Biloxi, MS 39535-4567.