This July 4th, impress your friends with the perfect party and salute the grand old flag with plenty of red white and blue.
• 2 15-ounce cans beans, rinsed
• 1/2 teaspoon(s) salt
• 1/2 cup(s) minced red onion
• 1/4 cup(s) cider vinegar
• 4 teaspoon(s) honey
• 1 teaspoon(s) peanut or canola oil
• 1/2 teaspoon(s) freshly ground pepper, or to taste
• 8 ounce(s) green beans, trimmed and cut into 2-inch pieces
• 1 pint(s) cherry or grape tomatoes, halved or quartered
• 1/2 cup(s) fresh basil leaves, thinly sliced
• 1 pound(s) tomatoes, sliced
Directions
1. Combine the beans, salt, onion, vinegar, honey, oil and pepper in a large bowl. Stir, cover and refrigerate to marinate for at least 1 hour or overnight.
2. Cook green beans in a large pot of boiling water until crisp-tender, about 5 minutes. Drain, rinse with cold water, and drain again. Pat dry and add to the marinated beans. Stir in cherry (or grape) tomatoes and basil. Season with pepper.
3. To serve, arrange tomato slices around the edge of a serving platter or shallow salad bowl and spoon the bean salad into the center.
Ingredients
• 1 tablespoon(s) dried thyme
• 1 tablespoon(s) dried oregano
• 1 tablespoon(s) ground cumin
• 1 tablespoon(s) paprika
• 1 teaspoon(s) onion powder
• 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) pepper
• 10 (about 3 pounds) chicken thighs
White Barbecue Sauce
• 1 1/2 cup(s) mayonnaise
• 1/4 cup(s) white wine vinegar
• 1 clove(s) garlic, minced
• 1 tablespoon(s) coarse ground pepper
• 1 tablespoon(s) spicy brown mustard
• 1 teaspoon(s) sugar
• 1 teaspoon(s) salt
• 2 teaspoon(s) horseradish
Directions
1. Combine first 7 ingredients. Rinse chicken, and pat dry; rub mixture evenly over chicken. Place chicken in a zip-top plastic freezer bag. Seal and chill 4 hours. Remove chicken from bag, discarding bag.
2. Grill, covered with grill lid, over medium-high heat (350 degrees F to 400 degrees F) 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180 degrees F. Serve with White Barbecue Sauce.
White Barbecue Sauce
Directions
1. Stir together all ingredients until well blended. Store in an airtight container in refrigerator up to 1 week.
4 servings
Ingredients
1 cup(s) pitted fresh or frozen (thawed) cherries
• 1/4 cup(s) fresh mint leaves, plus 4 sprigs for garnish
• 8 teaspoon(s) sugar
• 6 ounce(s) (3/4 cup) dark rum
• 1/4 cup(s) lime juice
• 3 cup(s) cherry-flavored seltzer
Directions
1. Divide cherries, mint leaves, and sugar among 4 glasses. Mash everything together with the back of a wooden spoon. Stir in rum and lime juice. Fill glasses with ice and top with seltzer. Garnish with mint sprigs.
Fireworks Cheesecake
Ingredients
— Blueberry Sauce:
• cup blueberries
• tablespoons sugar
• teaspoon lemon juice
— Crust:
• cup graham cracker crumbs
• 1/3 cup sugar
• 5 tablespoons butter, melted
— Filling:
• 3 pounds cream cheese
• 1/3 cups sugar
• whole eggs
• egg yolks
• 1/3 cup heavy cream
• Small strawberries and blueberries for garnish
Directions
1. To prepare sauce, combine blueberries, sugar and lemon juice in a small saucepan. Cook over medium heat until blueberries begin to release their juices. Mash some of the blueberries against the side of the pan. Let cool.
2. Preheat oven to 250F. Wrap the bottom of a 10-inch springform pan with foil.
3. To prepare crust, combine all ingredients and press into the bottom of pan.
4. To prepare filling, beat cream cheese with a mixer at medium speed until smooth. Add sugar and beat until smooth.
5. Combine eggs and egg yolks in a small bowl. Beat lightly. Slowly add eggs to cream cheese mixture while beating. Add heavy cream and beat, scraping the sides of bowl occasionally, until smooth.
6. Pour one-quarter of the batter into another bowl. Stir in blueberry sauce.
7. Pour half the unflavored batter over crust. Pour fruit-flavored batter on top. Swirl with a spoon or knife. Top with remaining unflavored batter. Swirl again.
8. Place springform pan in a larger baking pan. Place on the center rack of oven. Pour in hot water to a depth of 1-inch. Bake 3 hours. Remove from oven. Let cool. Refrigerate at least 8 hours before serving. Garnish with strawberries and blueberries.
