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| Photo credit:salmagundi.org |
LEMONY OREGANO DRUMSTICKS
RED WHITE AND BLUE POTATO SALAD
CORN MUFFINS WITH BACON AND CHEDDAR
PATRIOTIC TRIFLE
WATERMELON MARGARITAS
FLANK STEAK WITH SALSA VERDE
(Adapted from Food Network Magazine)
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| Photo Credit:Food Network |
2 cups loosely packed fresh parsley
3 scallions, coarsely chopped
2 TBSP capers, drained
Zest and juice of 1/2 lemon
2 anchovy fillets
2 cloves garlic, smashed
1/2 tsp dijon mustard
1/3 cup extra-virgin olive oil, plus more for the grill
Kosher salt
1 flank steak (about 1 1/2 pounds)
Freshly ground pepper
2 or 3 medium tomatoes
Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky.
Pour into a bowl and season with salt.
Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.
Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.
I adore this dish! It’s easy to marinate in advance; it’s a snap to grill, and you don’t need a knife or fork to eat them. AND THEY ARE DELICIOUS!!!
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Photo Credit: Cate Bogue
Whisk first 6 ingredients in small bowl.
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Photo Credit: Cate Bogue
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Photo Credit: Cate Bogue
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Photo Credit: Cate Bogue
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RED WHITE AND BLUE POTATO SALAD
(Adapted from Cooking Light)
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| Photo Credit: Cooking Light |
2 cups small red potatoes, quartered (about 10 ounces)
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| Photo Credit: Cate Bogue |
Place potatoes in a large bowl. Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly.
Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
Pour over potato mixture; toss gently to combine.
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| Photo Credit: Cate Bogue |
Serve warm, at room temperature, or chilled.
Note: Blue potatoes are starchier than the others and tend to bleed, so cook them separately. If you need to, prepare this dish a day ahead, but add the blue potatoes just before serving. If your potatoes are larger than the ones we call for, cut them to a uniform size.
(Adapted from Martha Stewart)
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| Photo Credit: Martha Stewart |
1 TBSP extra-virgin olive oil
2 TBSP grated Parmesan
1 tsp honey
2 cups corn kernels (from 3 ears corn)
1/2 English cucumber, sliced into 1/4-inch half-moons
1 small head radicchio, cut into 1-inch pieces
Coarse salt and ground pepper
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| Photo Credit: Cate Bogue |
In a large bowl, whisk together vinegar, olive oil, Parmesan, and honey. Add corn, cucumber, and radicchio; toss to combine. Season with salt and pepper and serve.
CORN MUFFINS WITH BACON AND CHEDDAR
(Adapted from Rachel Ray)
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| Photo credit: gastronomy blog |
6 slices bacon, chopped
1 box corn muffin mix plus ingredients according to package directions to make 1 batch muffins
1 rounded tsp smoked sweet paprika
3 to 4 TBSP finely chopped chives
1/3 pound sharp Cheddar, chopped into 1/4-inch dice
2 TBSP sour cream
Saute bacon in a hot pan until crisp, 5 to 6 minutes. Remove from pan and drain on a paper towel. Set aside.
Prepare the muffin mix (but do not bake!) and muffin tin to package directions.
Stir in paprika, chives, chopped cheese, sour cream and crisp bacon bits to the muffin mixture. Fill muffin tins and bake until golden brown. Makes 6-8.
PATRIOTIC TRIFLE
(Adapted from Hungry-Girl)
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| Photo Credit: Hungry-Girl |
One 8-oz. container Cool Whip Free (thawed) I use fat free so NO TRANS FATS!
1 sugar-free vanilla pudding snack with 60 calories or less
Half of a 13-oz. angel food cake, cut into 1-inch cubes (about 5 cups cubed)
2 cups chopped strawberries
2 cups blueberries
2 cups raspberries
In a medium-large bowl, thoroughly fold pudding into Cool Whip.
In a large glass bowl (or trifle dish, if you’ve got one), evenly layer half of each ingredient: cubed angel food cake, Cool Whip mixture, strawberries, blueberries, and raspberries.
Repeat layering with remaining ingredients. Serve, or chill until ready to serve!
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| Photo Credit: Martha Stewart |
1/2 cup sugar
1/2 cup water
3 wide strips orange zest
12 ounces watermelon cubes (about 2 cups)
1/4 cup fresh lime juice
3/4 cup white or silver tequila
Lime wedges
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| Photo Credit: Cate Bogue |
In a small saucepan, bring sugar, water, and orange zest to a boil over high. Reduce to a simmer and cook until sugar dissolves, 3 minutes. Let syrup cool in a bowl.
In a blender, puree watermelon cubes until smooth. Strain through a fine-mesh sieve, pressing on solids, into a pitcher (you should have about 1 cup juice).
Stir in syrup, lime juice, and tequila. Fill salt-rimmed glasses with ice, then pour margarita mixture over top. Garnish with lime wedges.
Here’s what we served for lunch on this Independence Day:
Bloodies!
