Hi! Long time no see here! My poor blog has been so neglected the last two months starting around Easter and then the end of school, multiple birthday parties, a few trips (I plan to get around to posting about both Big Cedar Lodge and Pine Cove!) etc, etc, etc Anyways, I’m here now and excited to give you an easy 4th of July menu in case you want all the thinking done for you 😉
Each of these recipes are ones that I have made for years now and I must say, I did a test run last week and had sweet Taylor and her husband Anthony over for dinner and everything was so SO good. It all just comes together in the perfect 4th of July flavor combo on your plate!
Appetizer: Mexican Street Corn Dip
•2 C of corn. For added flavor, grill the corn (I used a frozen roasted corn from Trader Joe’s to save time)
•1 jalapeño, seeded and finely chopped (feel free to throw in the seeds if you want the extra heat)
•3 Tbsp cilantro, finely chopped
•1 1/2 tsp chili powder ⠀⠀⠀⠀⠀⠀⠀⠀
•1 Tbsp mayo
• 1 tsp salt
• 1/2 lime, juiced
• 3/4 C cojita cheese (feta works well too if you can’t find cojita)
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Combine all ingredients in a bowl and stir until combined. Taste and adjust seasonings to your liking (i added extra lime and chili powder because i like a lot of flavor). Sprinkle lightly with chili powder and cilantro before serving for a pretty presentation. Serve immediately with tortilla chips
Salad: Watermelon Salad
1 T. lime juice
1 t. red wine vinegar
1/2 t. honey
2 T. olive oil
salt & pepper, to taste
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3 C watermelon cut into small cubes
1 C blueberries
3 oz. feta, crumbled
1/2 C thinly sliced cucumber (avoid using the middle with the seeds)
2 small handfuls of arugula
1/2 C mint leaves, ripped into small pieces ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀
Combine ingredients for dressing and whisk to mix. Put remaining ingredients in a large bowl and pour over dressing. Toss well and serve immediately.
Entree: Baked BBQ Ribs
Oven Baked BBQ Ribs
1 rack of ribs (pork or beef)
BBQ rub seasoning of your choice (I like 4Rivers)
BBQ sauce of your choice (again, 4Rivers)
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•Preheat oven to 275 degrees
•Rinse pork ribs and pat dry with paper towels
•Remove the membrane from the back of the ribs.
•Generously sprinkle the dry rub all over the ribs making sure to cover both sides and press into the meat.
•Wrap ribs tightly in foil, place on baking sheet
•Bake for 3 hours for spare ribs, 2 hours for baby back ribs or until fork tender
•Open foil and drain the liquid from the ribs. Generously brush your favorite barbecue sauce on the ribs, broil for 5-8minutes until sauce is bubbly and thick
•Remove and let the ribs rest 5-10 minutes before cutting. 1 rack Serves 4 people .
Side: THE Mac N Cheese
1 lb. corkscrew pasta
½ c. butter
½ c. flour
4 c. milk
6 c. freshly shredded sharp cheddar
½ T. Kosher or sea salt
½ T. pepper
2 T. butter
½ c. panko bread crumbs
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•Boil pasta in salted water
•Melt 1/2 c. butter in large saucepan over medium heat. Sprinkle in flour and whisk and cook 2-3 minutes. Add in salt and pepper. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
•Slowly pour in 4 c. milk whisking until smooth and heating to a low boil until thickened. Do not stop whisking and cooking until thick. Remove from heat.
•Grease a 9×13″ baking dish and add the hot pasta to the dish. Over the top sprinkle 6 c. of freshly shredded cheese. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
•Pour the thickened cream sauce over the hot pasta and cheese and let it sit until the cheese melts. Stir everything together.
•Melt 2 T. butter over medium heat. Add in panko bread crumbs, stirring constantly 3-5 minutes or until golden brown. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
•Sprinkle the breadcrumbs over the mac and cheese.
•Bake in a preheated 325 degree oven 12-15 minutes.
Dessert: Red White & Blue Berry Trifle
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