Hooray for the Red White and Blue!!

AVOCADO DIP

So easy and so addictive!

The acidity of the Salsa Verde will keep the avocados from turning brown… so this dip will last in the fridge for a day or two after you make it. Serve with chips of course! 

I also love it with a Cheese Quesadilla or topping a Steak Fajita. A topping for your Burger… Yes!

Ingredients

• 6 avocados, chopped
• 1 can of black beans drained and rinsed
• 1 can of corn, drained
• 1/2 red onion finely minced
• 1 cup of Salsa Verde
• 1/2 teaspoon to 1 teaspoon salt

Directions

Combine all ingredients and mix well.

Thank you…lovelylittlekitchen

BLT PASTA SALAD

I love Pasta salad and I love BLT’s and I love Spinach.  SO this is probably a salad I could eat… 

until it is ALL gone! 

Perfect for family gatherings and the 4^th of July!

This salad is so Delicious…easy to prepare 

and kind of fancy.

What more could you want?

Ingredients

• 3/4 cup sour cream
• 1/2 clove garlic pressed through a garlic press
• 3 tsp. dry ranch dip mix
• 9 ounces fresh cheese tortellini
• 2 tbs. crumbled bacon, divided
• 3 cups fresh baby spinach
• 1/2 cup grape tomatoes, halved

Directions

1.    In a small bowl mix together sour cream, garlic, ranch dip mix and 1 tablespoon of the crumbled bacon. Refrigerate until you are ready to assemble the salad. It tastes best when it has had at least an hour to sit so the flavors can blend together.

2.  Cook pasta according to directions, then strain and rinse with cold water, and strain again.

3.  Mix pasta with dressing, and then toss with baby spinach and tomatoes. Sprinkle the remaining 1 tablespoon of crumbled bacon on top. Serve immediately, or refrigerate until ready to serve.

** I used about 3/4 of the dressing for this salad, but I tend to like my salads dressed lightly.

MORE FROM… LOVELY LITTLE KITCHEN

This is your patriotic beverage jar…A refreshing and very patriotic version of flavored water!

Just put layers of frozen blueberries, ice cubes, and fresh strawberries…

             Then fill the jar with water.                             They flavor the water and                 it is just sooo pretty!

Steak and Veggie Kabobs with

Creamy Avocado Dipping Sauce

Kabobs are such an easy, healthy 4^th of July recipe!  How about an easy and yummy Greek Yogurt and Avocado Dipping Sauce to go with your Kabobs???

This sauce is thick, creamy from all the avocado and yogurt, and slightly on the spicy side. I have a feeling it would go with way more than                                          just Steak Kabobs!

Ingredients

For Kabobs—

·    1.5 lbs. sirloin, cut into bite sized chunks

·    2 large red bell peppers cut into 1″ pieces

·     2 large yellow or orange bell peppers cut into 1″ pieces

·     1 red onion, cut into 1″ strips

·     2 zucchini or summer squashes, cut into 1/2″ thick coins

·     12 oz. cremini mushrooms, whole

·     1 bottle Stubb’s Beef Marinade

·     2 tbsp. canola oil

·     1/2 tsp. sea salt

For Sauce—

·     1 whole avocado (preferably Hass)

·     1/2 cup Greek yogurt

·     2 tsp. lemon juice

·     1/4 tsp. cumin

·     1/4 tsp. salt (or, to taste)

·     1 tsp. minced garlic

·     Tiny pinch cayenne pepper

·     8-10 wooden skewers, soaked in cold water for 20 minutes

Directions

1.    Place steak cubes in a large mixing bowl. Pour beef marinade over, toss, then cover with plastic wrap and refrigerate for 1-3 hours.

2.  After the meat has finished marinating, place the veggies in a separate large bowl and drizzle oil over. Add salt and toss well.

3.  Preheat your grill. Place one piece of steak on a soaked skewer followed by a mushroom, a piece of bell pepper, an onion, a zucchini and another piece of meat. Keep at it until your skewer is filled up. Repeat with remaining kabobs.

4. Spray your grill with cooking spray. Grill kabobs for about six minutes per side, until meat has cooked through and veggies are tender and a little charred.

5.  To make the avocado sauce, place all ingredients in a food process or blender (or just use a hand mixer like I did)… Season kabobs with additional sea salt and cayenne pepper to taste.

6.  Serve Avocado dipping sauce with kabobs and enjoy!

eatliverun.com

Pinoy Pork Skewers

Filipino Street Food

 

 These skewers are going to make you a HUGE hit at your next cook out!  That’s all… the end.

Ingredients:

• 2 Lbs. of Pork butt or belly 
• (if using pork belly remove the skin)
• 1 Cup of soy sauce
• 1 Whole garlic peeled & smashed
• 1 Small onion minced
• 2 Lemons
• 1/2 Cup of 7UP
• 1 Tsp. Ground black pepper
• 5 Tbs. Dark brown sugar
• 1 Cup ketchup

Directions:

1.     Soak bamboo skewers in water for at least 30 minutes before putting meat on.

2.   Cut pork into 1/2 thick x 1 inch wide x 1 1/2 inch long pieces.

3.   Slide pork onto skewers and set aside.

4.  In a large bowl combine soy sauce, garlic, onion, juice of 2 lemons, 7-UP, ground black pepper, dark brown sugar and ketchup.

5.   Using a whisk, mix and dissolve ingredients really well and pour marinade mixture onto the pork. Cover and set in the fridge overnight or at least 4 hours before grilling. Grill on direct heat until pork is done.  Flipping as necessary to obtain char marks on both sides.

*** These skewers are even better if you take the remaining marinade as a basting sauce. Because this was the original marinade, make sure you remember to give the marinade time to cook off and get to temp on the grill.

By Robyn  Medlin  Lindars

JALAPENO CHEDDAR BURGERS

This burger has layers of flavors. I like layering flavors in food. This burger can pack some heat! But oohhh…         is it good… no it is awesome!!

Burgers

·     2 pounds ground beef

·     1 small onion, chopped (about 1 1/4 cups) 

·     1/4 cup chopped fresh parsley 

·     2 tbs. Worcestershire sauce 

·     1 tbs. chopped seeded jalapeño chile 

·     1 tsp. salt 

·     1 tsp. ground black pepper 

·     1/4 tsp. cayenne pepper

Worcestershire Glaze

·     1/3 cup light corn syrup 

·     2 tablespoons Worcestershire sauce 

·     2 tablespoons ketchup 

·     2 teaspoons (packed) golden brown sugar 

·     3 tablespoons butter

Spicy Ranch Sauce 

·     1 cup mayonnaise 

·     1 cup sour cream 

·     1/2 cup chopped fresh cilantro 

·     6 tablespoons fresh lime juice 

·     4 green onions, finely chopped 

·     2 tablespoons minced seeded jalapeño chile 

·     1/2 teaspoon cayenne pepper
Also…

·     8 bacon slices 

·     8 hamburger buns or 3 to 4 inch square focaccia rolls, split

·     8 lettuce leaves 

·     8 slices extra-sharp cheddar

·     Assorted additional toppings 

For burgers

1.   Gently mix all ingredients in large bowl.

2.  Form mixture into eight 1/2 to 3/4 inch thick patties.

3.  Place on small baking sheet.(Cover & chill at least 2 hours & up to 1 day.) 

For glaze

1.   Stir first 4 ingredients in small saucepan over medium heat until brown sugar is dissolved.

2.  Remove from heat. Whisk in butter.

3.  Season glaze to taste with salt and pepper.

For spicy ranch sauce

1.   Whisk all ingredients in medium bowl to blend.

2.  Season sauce with salt and pepper.

3.  Prepare barbecue (medium-high heat).

4.  Working in batches if necessary, cook bacon in large skillet over medium-high heat until crisp and brown.

5.  Transfer bacon to paper towels to drain.

6.  Spray the grill rack with nonstick spray.

7.  Toast buns until golden, about 2 minutes per side.

8.  Transfer buns, cut side up, to plates. Place lettuce on each bun bottom.

9. Grill burgers 5 minutes, basting with glaze. Turn burgers, baste with glaze, and grill until cooked to desired doneness, about 5 minutes longer for medium. Press cheese atop each burger and allow cheese to melt. Add bacon. Top with desired additional toppings. Cover with bun top. Serve with remaining sauce.

Recipe source… Bon Appetite

Fruit and Brownie Kabobs…

·     Blueberries

·     Strawberries

·     Small brownie squares

·     Blueberries

·     Marshmallow

·     Repeat…

Frozen Strawberries 

and Cream Dessert

This frozen dessert seemed like the perfect one to share since it SCREAMS WARM WEATHER!!  

It is Crumbly… Cold…Sweet and is waiting to be made by you all!!

Preheat your oven to 325 degrees F. Coat an 8 x 8-inch square baking dish with cooking spray and set aside.

In a food processor, combine:

·     1/4 cup pecans, toasted

·     4 whole graham crackers, broken into pieces

1.   Process until finely ground.

Add the crumbs to a large bowl, along with:

·     10 tablespoons butter, melted

·     1 cup all-purpose flour

·     1/3 cup brown sugar

1.   Mix well. Spread the crumbs evenly on a rimmed baking sheet lined with parchment paper.

2.  Bake in the preheated oven for 20 minutes, stirring once half way.

Meanwhile, in a medium bowl, combine:

·     2 egg whites

·     1/2 cup sugar

1.   Using a hand-held mixer…mix on medium speed for 3 minutes. 

Add:

·     1 cup heavy whipping cream

1.   Mix on medium speed for an additional 6 minutes.

Add:

·     Juice from 1 lemon

·     4 oz. cream cheese, softened

1.   Mix on low speed until creamy.

2.  Coarsely chop 2 cups of hulled strawberries.

3.  Gently fold the strawberries into the cream mixture.

4.  Press half of the crumb mixture into the bottom of the prepared baking dish.

5.  Top with the strawberry-cream mixture.

6.  Top with the remaining crumbs.

7.  Cover with foil and freeze for a minimum of 3 hours before serving.

8.  I made another pan of this, substituting the strawberries for blueberries. Both were fresh and totally yummy!

(Recipe adapted from: SHE WEARS MANY HATS)

Red White & Blueberry

Cheesecake Jars

When it comes to summer desserts, the only requirement I have is that it doesn't involve 

turning on the oven.  

                     It is even better if I                         can make it ahead of time. 

That’s exactly what makes these 

Mason jar cheesecakes so perfect.

You get all of the rich deliciousness of                               a cheesecake                            without all the work, baking or mess.

Main Ingredients

• 1- 10.75 ounce frozen pound cake, thawed and cut into ½ inch cubes
• 1 can Lucky Leaf raspberry pie filling
• 1 can Lucky Leaf blueberry pie filling

Streusel

• 9 cinnamon graham crackers, crushed into crumbs
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted

Cheesecake Filling

• 24 ounces cream cheese, softened
• 3/4 cup sugar
• 1-1/2 cups COOL WHIP, thawed
• 1 cup Lucky Leaf lemon pie filling 

Instructions

1.   To make the streusel, mix together graham cracker crumbs, sugar, salt and butter. Use a fork the incorporate the ingredients.

2. To make the cheesecake, in an electric mixer, whisk together cream cheese and sugar until light and fluffy. Add COOL WHIP and pie filling, mix just until incorporated.

3. In mason jars, create layers in the following order. Streusel, blueberry pie filling, cheesecake mixture, pound cake, streusel, raspberry pie filling, cheesecake mixture.

4. Put the lid on the jars and refrigerate until ready to serve.

Author: Cat Davis | FoodFamilyFinds.com

Patriotic Rice 

Krispy Treat Pops

For Fourth of July or other patriotic parties… these are the perfect grab and go treat!  And mighty festive!

Ingredients

·    6 cups Rice Krispies Cereal

·    3 tbsp. Butter

·    10.5 oz. Marshmallows

·    Red and Blue Food Coloring

·    8-12 Popsicle Sticks

Directions

1.     Line a loaf pan with parchment paper and lightly spray with nonstick spray.

2.  In a medium saucepan, melt 1 tbsp. butter over low heat. Then add 1/3 of the marshmallows and enough red food coloring to make it your desired shade of red.

3. Add 1/3 of the Rice Krispies cereal and stir until cereal is well coated.

4.  Press the mixture into your pan with buttered hands.

5. Repeat the process with one more tablespoon of butter and marshmallows only. Then add cereal.

6. Press this mixture on top of the red layer.

7.  Melt the remaining butter and marshmallows. Stir in blue food coloring until it reaches your desired shade of blue.

8. Stir in cereal and press into the pan on top of the white layer.

9. Insert Popsicle sticks at equal distances. Cool completely before cutting into individual pops.

Recipe source…Bakingbeauty.net

RASPBERRY AND 

BLUEBERRY CRISP

You will be very popular if these little jars of Berry Heaven grace your 

4^th of July table!

I imagine some folks will eat two…          

so maybe… make a lot!

   A little scoop of Ice-cream and…

Berry awesomeness!

INGREDIENTS

• 2 1/2 C blueberries
• 2 1/2 C raspberries
• 5 Tbsp. sugar
• 2 Tbsp. cornstarch (for thickening if using frozen berries)
• 1 C flour
• 1 C oats
• 3/4 C packed brown sugar
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 C butter

INSTRUCTIONS

• Preheat oven to 350 degrees
• In a bowl combine berries and sugar. Mix and set aside.
• If using frozen berries add in 2 Tbsp. of cornstarch for thickening.
• In another bowl mix together flour, oats, brown sugar, cinnamon and nutmeg.
• Add in butter using a pastry mixer until crumbly.
• Put berries into a 9 x 13 pan and add crumble on top.  (I halved the recipe and it filled 6 half pint mason jars.   A full recipe will make a 9 x 13.)
• Bake for 30-40 minutes or until the fruit is bubbly and the topping will be golden brown

**This recipe can be made with any combination of berries – choose your favorites.  If you use frozen berries make sure they are drained well and add some cornstarch into the sugar you put over the berries to help thicken it up because it will make a runnier crisp with frozen berries.                
YourHomeBasedMom