I’m a summer girl and LOVE the Fourth of July!
Bring on the heat, the cocktails, the grills and let the fireworks begin!! I poked around Pinterest today to find great recipes and entertaining ideas for your own fireworks celebration!
For an appetizer or a side course, check this out!
1 pound ground beef
1 medium onion, chopped
1-1/2 cups water
1 can (6 ounces) tomato paste
1 envelope taco seasoning
6 cups tortilla or corn chips
4 to 5 cups shredded lettuce
9 to 10 pitted large olives, sliced lengthwise
2 cups (8 ounces) shredded cheddar cheese
2 cups cherry tomatoes, halved
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Place chips in an ungreased 13-in. x 9-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately. Yield: 8 servings.
For the signature Cocktail, try the Watermelon Summer Splash!
1.5 CUPS SMIRNOFF WATERMELON
3 CUPS TONIC (serves 8)Incredibly delicious Beer and Honey BBQ Chicken Skewers were chosen for the main event! (found from Jo Cooks on Pinterest!)
3 cloves garlic, minced
¾ cup beer
⅓ cup honey
1 tsp red pepper flakes
1 tsp Dijon mustard
¼ cup low sodium soy sauce
1 tbsp olive oil
4 chicken breasts, cut into small cubes
cilantro for garnish
Cut chicken in small pieces, about 1½ inch cubes.
In a medium bowl whisk all the ingredients together. Add chicken, there should be enough marinade to cover the chicken. Cover with plastic wrap and place in fridge. Let it marinate for at least 2 hours to 24 hours.
Fire up the grill.
Thread chicken on skewers, about 5 pieces per skewer. Do not throw away the leftover marinade.
Place chicken skewers on grill and turn every couple minutes or so, at the same time brushing some of the leftover marinade over the chicken. Grill until chicken is cooked through.
Garnish with cilantro and serve.
On the side, try the
Grilled Ranch Potatoes! (from Creme de la Crumb on Pinterest)
2 pounds baby red potatoes
3 tablespoons olive oil (or other oil)
1 packet ranch seasoning
Wash, pat dry, and quarter potatoes (for larger ones you may need to chop into slightly smaller pieces, about 1 inch pieces).
Place chopped potatoes in a large resealable bag. Drizzle olive oil into the bag, seal, and toss to coat the potatoes.
Open the bag, sprinkle in half of the ranch seasoning, seal, toss to coat, then repeat with remaining seasoning.
Thread potatoes on skewers. Grill over low heat for 10-20 minutes (depending on your grill and the size of your potatoes) turning throughout to ensure even cooking. When fork-tender, remove from grill and serve warm with cold ranch dressing if desired. Enjoy!
Dinner wouldn’t be complete without this
Watermelon Arugula Salad with Jicama and Blueberries! (from Two Peas and their Pod on Pinterest)
6 cups baby arugula
2 cups cubed watermelon, 1-inch cubes
1 cup blueberries
1 cup thin jicama strips
1/2 cup crumbled feta cheese
For the Honey Lime Dressing:
1/4 cup olive oil
Juice of 2 large limes
1 tablespoon honey
1 tablespoon finely chopped fresh mint leaves
Pinch of sea salt
AND LAST BUT NOT LEAST……(drum roll, please)
Fourth of July Trifle! (from The Girl Who Ate Everything on Pinterest)
2 cups heavy cream
½ cup white sugar
2 cups milk
2 (3.4 ounce) packages instant cheesecake pudding mix
2 teaspoons lemon juice
½ cup sour cream
2 (10.75 ounce) packages prepared pound cake
2 (16 ounce) carton strawberries, sliced
strawberries for garnish
blueberries for garnish
In a medium bowl, combine cream and white sugar and beat until stiff peaks form. Set aside. You want a stiffer whipped cream for trifle so that it holds up over time.
In another bowl beat cheesecake pudding mixes with milk for 2 minutes or until thick. Mix in sour cream and lemon juice. Fold in one cup of the sweetened whipped cream.
Slice pound cake into one inch cubes.
In a trifle bowl, start by layering ¼ of the pound cake on the bottom of the trifle bowl (A large glass bowl can be used if you don’t have a trifle bowl). Next, layer ¼ of the pudding mixture followed by a layer of ¼ of the strawberries. To make trifle look presentable make sure each layer is distinct and separate especially on the sides of the bowl. Repeat layers four times or until bowl is almost full.
Garnish the top of the trifle with the remaining whipped cream, strawberries, and blueberries.
Chill in refrigerator for at least 4 hours.
SUPER CUTE SERVING SUGGESTIONS INSPIRED BY PINTEREST
My featured image is a cool 4th of July custom cut Patriotic scrapbooking available on Ebay