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I am sure some of you are in full effect and celebrating the 4th of July with style. If you are still looking for some fun recipes and things you can bring to the BBQ, look no further because I’ve got you covered.

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Cheese Stuffed Burgers

Cheese Stuffed Burgers are easy to make as long as you follow a few rules. Make the patties thin, press the edges together well, don’t press down on the burgers as they cook, and turn them only once on the grill.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 6 servings

Ingredients:

  • 2 pounds 85% ground chuck
  • 1 teaspoon seasoned salt
  • 3/4 cup shredded Havarti cheese
  • 1/2 cup shredded provolone cheese
  • 1/4 cup grated Parmesan cheese
  • 6 onion buns, split and toasted
  • 1/3 cup Miracle Whip salad dressing
  • 1/3 cup mild Dijon sandwich spread
  • 2 avocados, peeled and sliced

Preparation:

Sprinkle seasoned salt over the ground chuck and divide into six equal parts. Divide each part into 2 balls. On waxed paper, flatten the balls into 1/3″ thick rounds, making sure there are no holes in the rounds.In small bowl, combine all of the cheeses and toss to mix. Divide cheese mixture among half of the beef rounds. Top with remaining rounds. Press edges to seal.Prepare and preheat grill. Refrigerate burgers while the grill is heating. Grill burgers over medium coals, turning just once, for 8-11 minutes until well done.Assemble burgers by spreading bottoms of buns with Miracle Whip. Add burgers, Dijon spread, and avocados, then tops of buns. Serve immediately.

melonsalad16-1Melon Salad

This fresh and delicious salad recipe is good any time of the year, because melons are usually available throughout the year.

Prep Time: 25 minutes

Total Time: 25 minutes

Ingredients:

  • 1/3 cup honey
  • 1 tablespoon sugar
  • 1/2 cup raspberry or orange juice
  • 3 Tbsp. lemon juice
  • 2 Tbsp. chopped fresh mint leaves or 1/2 tsp. dried mint
  • 4 cups cantaloupe balls
  • 2 cups honeydew melon balls
  • 2 cups watermelon balls

Preparation:

In a small microwave-safe bowl, combine honey with sugar. Microwave on high power for 30 seconds; remove and stir. Microwave 30 seconds longer until sugar dissolves.

Stir and let stand for 10 minutes. Add raspberry or orange juice, lemon juice, and mint and mix well.

Place melon balls in large serving bowl and pour honey mixture over. Toss gently to coat and serve immediately or cover and refrigerate until serving time. Serves 12.

 

 

Unknown-5Shrimp & Black Bean Salad

This is the most delicious salad; plump and tender shrimp combines with fresh tomatoes, corn, black beans and a honey mustard salad dressing. Yum.

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 4-6 servings

Ingredients:

  • 1 (16 ounce) package frozen fully cooked shrimp
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 2 cups frozen white and gold corn
  • 2 cups cherry tomatoes
  • 1 cup chopped tomatoes
  • 1/4 cup lemon juice
  • 3 tablespoons olive oil
  • 1/2 cup honey mustard salad dressing
  • butter lettuce leaves

Preparation:

Thaw shrimp as directed on package; remove shells if attached. Place in large bowl with black beans, corn, and both kinds of tomatoes. In small bowl, combine lemon juice and olive oil and mix until blended. Add honey mustard salad dressing and whisk to blend.Pour over shrimp mixture and gently toss. Serve immediately, or cover and chill for 2-4 hours to blend flavors. Serve salad on butter lettuce leaves.

Unknown-1Marinated Greek Salad

You can probably find the vegetables needed for this salad already prepared at your grocery store’s produce counter or at the deli. Add some cooked cubed chicken, canned tuna or cooked shrimp for a main dish meal.

Prep Time: 25 minutes

Total Time: 25 minutes

Ingredients:

  • 2 cups cauliflower florets
  • 2 cups broccoli florets
  • 1 cup sliced fresh cremini mushrooms
  • 1 cup pitted Kalamata olives
  • 1/2 cup green olives
  • 1 pint grape tomatoes
  • 1 cup Italian or Greek salad dressing
  • 1 cup crumbled feta cheese
  • 1/2 cup pine nuts

Preparation:

In large glass bowl, combine all ingredients except pine nuts, cover and refrigerate 4-6 hours to blend flavors. Sprinkle with nuts just before serving. Makes 8 servings.
Unknown-3Red, White & Blue Potato Salad
This patriotic salad is fun to make and serve. For the red potatoes, use red thumb or tiny red new potatoes. The white potatoes can be German butterball, or small new white potatoes. And the blue potatoes you find in the market are usually Peruvian fingerlings.

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Yield: 8 servings

Ingredients:

  • 1 cup dry white wine or vegetable broth
  • 2 cloves minced garlic
  • 1/2 lb. small red skinned potatoes
  • 1/2 lb. small white skinned potatoes
  • 1/2 lb. small blue potatoes
  • 1 Tbsp. kosher salt
  • 3 stalks celery, thinly sliced
  • 1/4 cup white wine vinegar
  • 2 Tbsp. grainy mustard
  • 1/2 tsp. salt
  • 1/8 tsp. white pepper
  • 1/2 cup extra virgin olive oil
  • 2 Tbsp. minced flat leaf parsley
  • 2 green onions, sliced

Preparation:

Place the wine or vegetable stock and garlic into a large heavy saucepan. Slice the potatoes into 1/4-inch-thick rounds and add to the saucepan along with 1 Tbsp. salt. Add cold water to cover by 1 inch. Bring to a boil over medium-high heat. Adjust the heat to maintain a simmer, and cook until the potatoes are tender but not mushy, about 5 minutes. Drain the potatoes and return to the hot pan; do not set over heat again.Meanwhile, make the dressing: In a large bowl combine the vinegar, mustard, salt, and pepper. Gradually whisk in the oil to make a smooth dressing.Add the warm potatoes to the dressing and toss very gently to combine, taking care not to break up the potatoes. Add the celery, parsley, and green onions, stir gently, and serve.