Independence Day is this weekend. I am excited for one of my favorite Fourth of July traditions: the cookout. Each summer, I search for new and delicious fare to serve for this festive occasion. This year, I found some great recipes on Good Housekeeping’s website and also on azcentral.com.
Firecracker Buffalo Chicken Sandwiches[caption id="attachment_3158" align="alignnone" width="480"] Photo courtesy of Good Housekeeping[/caption]
If you’d like to add a little spice to your holiday lineup, this sandwich will really hit the spot.
- ½ c. hot sauce
- ¼ c. unsalted butter
- 3 tbsp. ketchup
- 4 boneless, skinless chicken breasts
- Hamburger buns
- ½ c. ranch dressing
Bleu Cheese-Apple Slaw
- 1 c. packed shredded Savoy cabbage
- 1 small apple
- 2 celery ribs
- 1½ oz. bleu cheese
- ¼ c. coarsely chopped fresh flat-leaf parsley
- 1 shallot
- 3 tbsp. olive oil
- 1½ tbsp. apple cider vinegar
- ½ tsp. sugar
- Preheat grill to medium-high.
- Combine the first three ingredients in a bowl; reserve 1/4 cup of the mixture. Add chicken to the remaining mixture and toss to coat. Marinate for 20 minutes. Remove the chicken from marinade; discard marinade.
- Grill chicken, covered, until the internal temperature reaches 165 degrees F, 5 to 7 minutes per side. Grill buns until lightly toasted, 1 to 2 minutes. Spread dressing on buns.
- Serve chicken topped with Bleu Cheese-Apple Slaw and drizzled with reserved sauce between buns.
- To make the slaw:Combine all slaw ingredients in a large bowl.
Smoky Barbequed Shrimp & Peach Kabobs[caption id="attachment_3159" align="alignnone" width="480"] Photo courtesy of Good Housekeeping[/caption]
For lighter fare, these flavorful skewers kick it up a notch.
- 12 metal or bamboo skewers
- 1 tbsp. packed dark brown sugar
- 1 tsp. chile powder
- 1 tsp. sweet paprika
- ½ tsp. ground cumin
- ¼ tsp. cayenne pepper
- 1 lb. shelled de-veined shrimp
- 3 medium peaches
- 1 bunch green onions
- Lime wedges
- If using bamboo skewers, soak skewers in cold water at least 30 minutes to prevent burning. Prepare outdoor grill for direct grilling on high.
- In large bowl, combine brown sugar, chile powder, paprika, cumin, cayenne, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add shrimp, peaches, and onion; toss until evenly coated.
- Thread shrimp, peaches, and onion alternately onto skewers.
- Grill 3 to 4 minutes or until browned and shrimp become opaque throughout, turning once. Serve with lime wedges.
Red, White, and Bleu Potato Salad[caption id="attachment_3160" align="alignnone" width="400"] Photo courtesy of Good Housekeeping[/caption]
This fresher version of a traditional staple is a welcome accompaniment to any summer barbeque.
- 3 lb. red potatoes
- Kosher salt
- ¼ c. aged sherry vinegar
- 1 small shallot
- 2 tsp. Dijon mustard
- ½ c. bleu cheese
- ⅓ c. olive oil
- 3 tbsp. extra-virgin olive oil
- 14 oz. watercress
- 2 green onions
- Place potatoes in an 8-quart saucepot. Add water until potatoes are immersed. Add 2 tablespoons salt and heat to boiling on high. Reduce heat to medium. Boil 10 to 20 minutes or until potatoes are just cooked through, but not soft. Test by piercing a potato with a thin skewer or toothpick; when skewer meets some resistance but can slide all the way through, drain potatoes immediately. Potatoes can be drained and set aside at room temperature up to 4 hours ahead.
- In a medium bowl, whisk together the vinegar, shallot, mustard, bleu cheese, and 1/3 cup oil. This vinaigrette can be covered and refrigerated up to 4 hours ahead.
- Prepare outdoor grill for direct grilling on high.
- Cut potatoes into 1/4-inch-thick slices. Brush both sides of each slice with the remaining 3 tablespoons of oil, then sprinkle with a 1/2-teaspoon of salt and a 1/4-teaspoon of freshly ground black pepper.
- Place potato slices on the hot grill grate. Grill 5 to 10 minutes or until the potatoes are lightly browned on both sides, turning over once.
- Place watercress on large serving platter. Top with the potatoes and green onions. Drizzle the vinaigrette on top. Serve immediately.
Firework Fruit Skewers[caption id="attachment_3161" align="alignleft" width="350"] Photo courtesy of Rachel Van Blankenship/Gannett[/caption]
The kids (and adults) will love these colorful and festive fruity fireworks.
- 1 set of 10-inch skewers
- Star cookie cutter
- Mini marshmallows
- Red grapes (optional)
- Raspberries (optional)
- Wash fruit and skewers.
- Slice watermelon into 1-inch pieces that fit your cookie cutter’s width.
- Cut out stars from the watermelon using your cookie cutter.
- To assemble the skewers, slide a blueberry onto a stick. Follow with a mini marshmallow.
- Repeat, rotating between berries and marshmallows until there is about an inch of stick left.
- Place a star-shaped watermelon slice at the top of each skewer, making sure the pointed stick is not exposed.
- If desired, add red grapes or raspberries after the marshmallows to make a red, white, and blue pattern on the stick.
Star-Spangled Sangria[caption id="attachment_3162" align="alignnone" width="350"] Photo courtesy of Rachel Van Blankenship/Gannett[/caption]
Don’t forget a crisp and refreshing beverage to beat the summer heat.
- 1 bottle white wine
- 3 oz. elderflower liqueur
- 2 c. blueberries, washed
- 2 c. strawberries, washed and quartered
- 3-4 Granny Smith apples
- 12 oz. sparkling water
- Combine the first four ingredients in a pitcher.
- Slice the apples into 1/4-inch pieces, wide enough to fit your cookie cutter.
- Cut out stars from the apple slices using your cookie cutter.
- Chill beverage for at least 4 hours.
- Just before serving the sangria, add sparkling water.
- Serve sangria in a tall glass with ice and garnish with an apple-star cutout.