Mid-Week Independence Day Party? Yes, Please!
Looking for some new flavors to add to your 4th of July celebration menu? Look no further. These are our Top-4 Must-Try recipes for your upcoming Independence Day party. Fire up the grill, ’cause it’s gonna be a hot one!
Grilled Corn Salad with Tomato and Avocado
- Eat it with a fork, or dip into it with a tortilla chip. This creamy summer salad is sure to be a Independence Day favorite – so make plenty. With ingredients this good, who needs “moderation” anyway? (recipe)
Spicy Lime Shrimp Pineapple Skewers
- Nothing screams summer quite like pineapple, shrimp and skewers. This recipe from Aberdeen’s Kitchen has us chomping at the bit and we cannot wait to serve these up as a simple (and portable) option this 4th of July! (recipe)
Greek Turkey Burgers with Tzatziki Sauce and Greek Tomato Salad
- We all think of burgers and hotdogs when we think about a classic backyard cook-out, but this elevated approach to a turkey burger is everything that’s been missing in our lives! (recipe)
Grilled Peaches with Cinnamon and Honey Ricotta
- Every single word in this recipe name makes us hyper-salivate so we simply couldn’t leave it off our party menu! Juicy, sweet and savory – this is the perfect dessert for any backyard BBQ and even better – they take only minutes to make. (recipe)
With Thanksgiving just days away, we wanted to drop some holiday day menu inspiration in your inbox. We all have our favorite holiday recipes, but if you don’t mix it up every once in a while you’ll never know what you’re missing out on! Step away from your holiday routine and give one of these incredible recipes a try – we know you won’t regret it!
RECIPE: Brussels Sprouts Gratin
If you’re like us and love all things cheesy – this recipe for Brussels Sprouts Gratin courtesy of SkinnyTaste.com
is the ultimate Thanksgiving addition! Simple, gooey and delicious it checks every
box making it the perfect side dish for the entire family… kids included!
RECIPE: Creamy Garlic Parmesan Mac ‘N Cheese
Mac ‘N Cheese may not necessarily be a classic Thanksgiving staple, but we’ve never met someone who was disappointed to hear it would be on the menu…
This recipe for Creamy Garlic Parmesan Mac ‘N Cheese courtesy of CafeDelites.com
offers a sophisticated twist on an all-time favorite.
RECIPE: No Bake Pumpkin Cheesecake
This simple, smooth and silky No Bake Pumpkin Cheesecake courtesy of TheRecipeRebel.com
offers a scrumptious twist on a dessert classic and tastes like fall!
Courtesy: Threadgill’s Restaurant in Austin, TX
Prep time: 30 minutes
Cooking time: 30 minutes
Serves 10 people
- 2 tablespoons butter or margarine
- 2 cups onion, diced
- 4 pounds yellow squash, sliced ¼ inch thick
- 8 ounces Velveeta cheese cubed in ¾ chunks
- 1 can cream of celery soup
- 1 can green chilies, diced (can use Cajun spices as a substitute)
- 1/2 cup breadcrumbs
- Preheat oven to 350 degrees
- In 14 inch pan, sauté onion in butter. Add squash and cook until slightly softened. Remove and drain. (This is critical. Squash has a lot of water in it)
- Mix squash and onions with soup, green chilies and cheese in a large bowl and put in a large casserole dish.
- Cover with breadcrumbs and bake for about 30 minutes or until it is completely hot. You can add grated cheese on top the last 10 minutes or so.
As we approach Thanksgiving and the holiday season we will be sharing more and more of our favorite cold weather recipes with our blog and newsletter subscribers. Keep reading for two of our all-time favorites — one savory and one sweet!
Bacon ‘N Bleu Potato Casserole
- Preheat oven to 375 degrees F. and coat a casserole dish with cooking spray.
- Heat 1/4 cup butter in a medium pot until melted. Whisk in 6 tablespoons flour, 1/2 teaspoon onion powder, and 1/4 teaspoon salt and pepper. Then whisk in 1.5 cups milk. Continue whisking until thickened.
- Stir 1.25 cups crumbled bleu cheese into mixture and stir until cheese has melted and combined.
- Peel and slice 12 large new potatoes into 1/8-inch slices and place in layers in casserole dish.
- Top with 1 pound cooked and chopped bacon and 1 16-ounce bag frozen broccoli then pour cheese sauce overtop.
- Cover casserole with aluminum foil and bake for 1 hour.
- Remove casserole and uncover. Sprinkle 1/4 cup breadcrumbs overtop then bake another 15 minutes or until potatoes are tender. Let cool 10 to 15 minutes before serving.
Quick Butterscotch Ice Cream Pie
- In a small bowl, combine 1/2 cup pecans, 1 cup graham cracker crumbs and 1/3 cup butter. Mix well and press into a 9 inch pie plate and set aside.
- In a small saucepan combine 1/2 cup sugar and 1/2 cup water over medium heat. Bring to a boil and let boil for 3 minutes before removing from the heat.
- Combine 1 cup butterscotch morsels and sugar mixture in a blender and blend on high for 30 seconds. Add 2 eggs, 1 teaspoon salt, and 1/8 teaspoon nutmeg and blend on high for 1 minute. Cool to room temperature.
- Fold into 1 3/4 cups heavy cream. Spoon 1/2 of the filling onto the crust and sprinkle 1/2 cup pecans on top. Spoon remaining filling on top. Garnish with 1/2 cup pecans and freeze for several hours before serving.
Want to host one more blow out barbecue before the end of summer AND give your friends and family an opportunity to try our delicious foods? Contact us about hosting a tasting party and we’ll come out to your home and prepare all the food you need to ensure your end of summer soiree is a huge success!
We look forward to partnering with our customers at tasting parties to show them new ways to prepare the foods they already love, and give their friends and family an opportunity to see what we’re all about.
Call 800-772-7786 extension 208 or click here to email Steve Fahey for more info!
The Perfect Lamb Dinner
Feel free to whip up your favorite potato recipe as a side, and top off the meal with a rich and delicious dessert like Buttermilk Pie.
- 2 tablespoons barbecue sauce
- 1 teaspoon hickory smoked salt
- 1/2 teaspoon garlic powder
- 1/8 teaspoon celery salt
- 1/4 cup lemon juice
- 2 tablespoons Worcestershire sauce
- 1/4 cup soy sauce
- 1 cup corn oil
- salt and pepper
- 6-pound leg of lamb
Blend ingredients and marinate lamb several hours. Smoke, covered, over low coals about 25 minutes per pound or until meat thermometer registers desired degree of doneness. Baste frequently. Let rest 20 minutes at room temperature before carving.
- 1 pound mushrooms
- 2 tablespoons minced onion
- 1 tablespoon butter
- 1/2 cup heavy cream
- 1 tablespoon sherry
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 teaspoon nutmeg
Remove mushroom stems and mince; saute stems with onions in butter until limp. Add cream, sherry and seasonings and cook slowly until thick, stirring constantly, 10-15 minutes. Fill mushroom caps with mixture and place on greased baking sheet. At this point mushrooms may be refrigerated or frozen. When ready to serve, broil until brown and bubbling.
Plantation Tomatoes (while they’re still in season!)
- 8 tomatoes, at their peak
- 2 fresh green hot peppers, minced, or 1/2 teaspoon cayenne
- 1 to 2 tablespoons minced green or red onions
- salt and pepper to taste
Peel and cut tomatoes into wedges, removing every woody part. Toss with remaining ingredients. Chill several hours. The secret of this dish is to select perfectly ripened tomatoes and to use only the best sections.