Before I get started, it looks like someone may have hacked into this account. If you received a post about a new recipe for homemade Marinara, that post didn’t come from me! I’d like to know if you did receive it.
Anyway, every year, our Forth of July menu stays pretty much the same, just as do Thanksgiving and Christmas. You know, ribs, potato salad, cole slaw, and corn on the cob. Same old, Same old. Maybe it’s time to change things up a bit.
Let’s start with the protein selection. Grilling is still a requirement. After all, it is the Forth of July! Do your kids love their hot dogs? Make those hot dog buns do double duty with Bacon Cheeseburger Rolls. No need to buy a second bag of hamburger buns. The way these all-in-one burgers fit right into those hot dog buns help your condiments stay put. No sliding off the bun. And besides, this presentation is kind of fun!
Not a fan of red meat? How about trying Grilled Bruschetta Chicken? Fresh basil and home grown tomatoes are both coming into season about now, so use them to pack fresh flavor into not so boring chicken breasts. For the juiciest chicken, take it off the grill just before it’s done and tent it with foil. Carry-over cooking will take care of the rest.
Now, about that potato salad…Gotta have it, right? Let’s twist it up a bit and cut out some of those carbs with UnPotato Salad. While this salad still has that old fashioned potato salad taste, the base of it is actually cauliflower, but you’d never know it. Amp up that potato taste and texture by mashing one boiled potato into the dressing. If you’re a mustard fan you can add that, as well.
And now for the kid’s favorite Mac ‘n Cheese. Let’s twist that up a bit, too by serving Mac and Cheese in a Bacon Bowl. Any recipe for mac and cheese will work here, but I like my Low Guilt Mac and Cheese. It’s super creamy, but stands up well in the bowl, Bacon bowl, that is.
Cole slaw? Turn it green by serving a crispy Broccoli Salad in creamy sweet and sour dressing instead. Crumbled bacon and dried cranberries or raisins add interest to the palate. I think the key to this salad is cutting the broccoli into small bite sized pieces. Larger florets are difficult to manage without a knife, and who wants to cut their salad?
If you prefer your broccoli hot, try Grilled Broccoli. The slightly caramelized florets carry a subtly smokey flavor, punched up by a sprinkle of Parmesan cheese and a squeeze of lemon. You just can’t get this flavor out of your oven!
That corn on the cob? Try using grilled corn cut off the cob instead of the canned corn called for in a batch of Southern Caviar. This addictive appetizer recipe does make a large amount, but it stores well in the fridge IF you have any left. Try using diced homegrown tomatoes instead of the recipe’s canned “Ro-Tel” for a wonderful fresh taste.
Of course, no Forth of July celebration would be complete with out dessert! The possibilities are endless. One of our favorites is Fresh Fruit Custard Ice Cream. I make it with whatever seasonal fruit looks the best at the farmer’s market. Dark cherries are available at the grocery this time of year, too. Finely dice or puree the fruit for the best result, and don’t forget the secret ingredient, vodka! Just a tablespoon doesn’t change the taste or make the ice cream alcoholic, but makes a dramatic difference in the texture. Your ice cream scoop will thank you!
Have a happy and safe Forth of July, and don’t forget to be thankful for what life gives you.
The Sticky Menu Plan 