Entry #575, July 1, 2011
If you are planning out your 4th of July menu, today’s post is for you! From delicious grilled corn on the cob to yummy chicken kabobs, take a look at these ideas from Southern Living for an Easy 4th of July Feast! What a perfect way to celebrate the United States’ birthday.
Grilled Jalapeño-Lime Corn on the Cob
- 8 ears fresh corn, husks removed
- Vegetable cooking spray
- Salt and freshly ground pepper
- 1/2 cup butter, softened
- 1 jalapeño pepper, seeded and minced
- 1 small garlic clove, pressed
- 1 tablespoon lime zest
- 1 tablespoon fresh lime juice
- 2 teaspoons chopped fresh cilantro
- Garnish: lime zest
- 1. Preheat grill to 350° to 400° (medium-high) heat. Coat corn lightly with cooking spray. Sprinkle with desired amount of salt and pepper. Grill corn, covered with grill lid, 15 minutes or until golden brown, turning occasionally.
- 2. Meanwhile, stir together butter and next 5 ingredients. Remove corn from grill, and cut into thirds. Serve corn with butter mixture. Garnish, if desired.
Hot Bacon Potato Salad with Green Beans
- 3 pounds fingerling potatoes, cut in half
- 1 (8-oz.) package haricots verts (tiny green beans)
- 1/2 cup white wine vinegar
- 1 shallot, minced
- 3 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1/2 cup olive oil
- 2 tablespoons chopped fresh dill
- 1/4 cup coarsely chopped fresh parsley
- 4 fully cooked bacon slices, chopped
- 1. Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat, and cook 20 minutes or until tender. Drain.
- 2. Meanwhile, cook green beans in boiling water to cover in a medium saucepan 3 to 4 minutes or until crisp-tender. Plunge in ice water to stop the cooking process; drain.
- 3. Whisk together vinegar and next 5 ingredients in a medium bowl. Add oil in a slow, steady stream, whisking constantly, until smooth.
- 4. Pour vinegar mixture over potatoes. Just before serving, add green beans, dill, and parsley, and toss gently until blended. Sprinkle with bacon. Serve immediately, or cover and chill until ready to serve.
Smoky Chicken Barbecue Kabobs
- 2 pounds skinned and boned chicken breasts
- 1/2 large red onion, cut into fourths and separated into pieces
- 1 pt. cherry tomatoes
- 8 (8-inch) metal skewers
- Smoky Barbecue Rub
- White Barbecue Sauce
- 1. Preheat grill to 350° to 400° (medium-high) heat. Cut chicken into 1-inch cubes. Thread chicken, onion, and tomatoes alternately onto skewers, leaving a 1/4-inch space between pieces. Sprinkle kabobs with Smoky Barbecue Rub.
- 2. Grill kabobs, covered with grill lid, 4 to 5 minutes on each side. Serve with White Barbecue Sauce.
- Smoky Steak Barbecue Kabobs: Substitute 2 lb. top sirloin steak, trimmed, for chicken. Proceed with recipe as directed.
For more 4th of July holiday ideas on Stagetecture, click here.