It seems like a no-brainer to celebrate festive desserts. If you're looking for a creative take on some of your traditional barbecue favorites, these 5 recipes are the only ones you'll need come July 4th. From cake to corn on the cob, we've got you covered!with some all-American eats like hamburgers, potato salad, and a smorgasbord of
1 cup unsalted butter, at room temperature
1 cup loosely packed fresh basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
8 ears corn, husked, washed and dried
1-2 tablespoons vegetable oil
Salt and pepper, to taste
Preheat grill for medium-high heat. Place the ingredients for the basil butter in the bowl of a food processor and pulse until blended. Transfer to a small bowl and set aside. Brush the corn with vegetable oil and season with salt and pepper. Grill for about 10-15 minutes, turning frequently, until corn is charred and tender. Serve hot with basil butter.
1-1/2 pounds 80/20 ground beef
1/3 cup shredded cheddar cheese
1/4 cup salsa
1/4 cup chopped cilantro
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon chipotle chile powder
6 slices pepper jack cheese
6 soft buns
Sliced avocado, salsa, chopped cilantro - for topping
In a large bowl add ground beef, shredded cheddar cheese, salsa, cilantro, cumin, smoked paprika, chili powder, garlic powder, kosher salt and chipotle chile powder. Using your hands mix together until fully combined. Shape into 6 patties. Grill or pan fry your patties until almost done and top with cheese. Once the cheese is melted add burgers to buns and top with desired amount of sliced avocado, salsa and chopped cilantro.
1.5 cups sugar
1 cup softened butter
4 large eggs
2 tsp. pure vanilla extract
1/2 tsp. pure almond extract
3 cups cake flour or sifted all purpose flour
1 tbsp. baking powder
1/2 tsp. sea salt
1 cup whole milk
2 sticks unsalted butter (room temperature)
16 oz. mascarpone (room temperature)
3 cups powdered sugar
1 tbsp. pure vanilla extract
Preheat oven to 325 degrees. Whisk together flour, baking powder and salt in a small bowl. Beat sugar and butter until creamy. Add eggs and beat in vanilla and almond extracts. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Beat at medium-low speed just until blended after each addition. Divide mixture evenly to three 8" cake pans and bake for approximately 40 minutes. Allow to cool. Gently remove cakes from their pans by turning them upside-down onto a plate. Allow to cool completely.
For buttercream, beat butter, mascarpone and vanilla in a large bowl until smooth and creamy. Slowly add powdered sugar. Mix until combined and creamy.
Layer the cakes by adding strawberry jam and buttercream to each layer, stacking them until complete. Top with assorted berries and refrigerate until serving.
2 pounds baby red fingerling potatoes, halved or quartered
6 slices bacon
1/2 cup small diced red onion
1/3 cup mixed herbs (like chives, tarragon, and dill)
1/4 cup parsley
1/4 cup olive oil
2 cloves garlic
1 tbsp. whole grain Dijon mustard
1 tbsp. red wine vinegar
Kosher salt and pepper, to taste
Add potatoes to a medium-sized pot and cover with cold water. Add to the stove, bring to a boil and cook until soft for about 10 minutes. Remove from the stove, drain and let cool. While the potatoes are cooking add the bacon to a skillet and cook until crispy. Then chop up the bacon and set aside. In a large bowl add cooled potatoes, chopped bacon and red onion, set aside.
In a blender or food processor add herbs, parsley, olive oil, garlic, Dijon mustard and red wine vinegar. Process until smooth and season with the desired amount of kosher salt and black pepper. Pour the herb mixture over the potatoes and stir to combine.
7 hot dogs (slow smoked hickory would be best)
7 hot dog buns
7 uncooked strips of bacon
1/3 cup honey BBQ sauce
1 medium yellow onion
1 cup of buttermilk
1.5 cups of flour
Salt, fresh cracked black pepper
2-3 cups of vegetable oil for frying
Slice the onion, width-wise, thinly. Submerge sliced onion in buttermilk and set aside for about 30 minutes. Mix four, salt and pepper in a large shallow bowl. Heat up oil in the large pot, on medium-high heat. Take out sliced onions from buttermilk and throw them in the flour mixture. Fry onion straws in heated oil until golden brown. Take out and spread them out on a paper towel to soak up excess oil.
Toss hot dogs in bbq sauce in a large bowl. Wrap each hot dog in uncooked bacon strips. Grill until bacon is crispy and hot dogs are cooked. Place cooked hot dogs in warm buns and top them off with crispy onions.
8 ounces farfalle pasta
10 ounce bag baby spinach
1/3 cup dried cranberries
1/3 cup walnuts or sliced almonds
1 can (4 oz.) mandarin oranges, drained
1/2 cup Sweet Baby Ray's Sweet Teriyaki Sauce and Marinade 1⁄3 cup rice wine vinegar
1/2 cup vegetable oil
Cook pasta per package instructions. Drain and set aside. Meanwhile, add all the ingredients for the dressing in a mason jar with lid. Shake well until combined. 3. In a large bowl toss pasta with spinach, dried cranberries, walnuts and oranges. Before serving drizzle desired amount of dressing over salad and toss to coat.