HAPPY FOURTH OF JULY

Whatever your plans are, file away these recipes to use all summer; however the White Chocolate Parfaits are a red, white, & blue dessert, true to the Fourth.

There is something about a summer day that is awesome. No matter how old one gets, there is always that school-is-out feeling that you never forget.
And what would summer be without a picnic. There's a spark of adventure in the very notion. And picnics can be relaxing and comforting, even if it's under a tree in your back yard.
So get your blanket out, invite some friends , and indulge in some more memory-making.

Fourth of July Picnic

Sugar Snap Pea & Cherry Tomato Pasta Salad

Picnic Potato Salad

Mixed Grill Shiskabob

Fruit Punch

White Chocolate Parfaits

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Sugar Snap Peas & Cherry Tomato Pasta Salad   

1. Bring a large pot of salted water to a boil for cooking 8 ounces of bowtie pasta, al dente

2. Meantime, make dressing.

  Ingredients:         
 1/2 cup cottage cheese
 1/2 cup buttermilk
 1 tablespoon olive oil
 2 tablespoons dill (fresh is best, but dried dill can be use)
 2 tablespoons fresh or dried parsley
 2 and 1/2 tablespoons grated parmesan cheese
  1 teaspoon grated lemon lest
  1 teaspoon lemon juice
 salt & pepper to taste
 In a blender or mini food processor puree cottage cheese until smooth. Add buttermilk and oil; process till smooth.
 Scrape into a storage container and stir in remainder of ingredients. Cover and refrigerate.


Cook, drain, and cool pasta. 

Cook about a half-pound of fresh sugar snap peas in salted boiling water for no more than 60 seconds, so they remain crisp-tender. Rinse under cold water and drain well.

Place pasta and sugar snaps in a large container and toss with 2 cups of red and yellow cherry tomatoes that you have halved. Add 4 chopped scallions.

Just before serving toss with dressing. (The dressing and salad will keep in a refrigerator or cooler up to 8 hours). Makes 4 to 5 servings.

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Picnic Potato Salad

Ingredients:

                                3 pounds potatoes (new potatoes preferred)

                                1 cup diced cucumber

                                3 tablespoons minced green onions, tops and bottoms

                                1 and 1/2 teaspoons salt

                                3/4 teaspoon fresh ground black pepper

                                2 hard-cooked eggs, cooled and chopped

                Dressing:

                                1 and 1/2 cups sour cream

                                1/2 cup mayonnaise

                                1/4 cup vinegar, cider or wine vinegar

                                3/4 teaspoon celery seed

                                1 teaspoon chopped fresh or 1/2 teaspoon dried dill weed

                                1 tablespoon Dijon mustard

 

Scrub potatoes with a brush. Put in pan with just enough water to cover, add tablespoon of salt. Cook till tender but still firm, about 15-20 minutes. Don't overcook. Cool and cut into cubes. (No need to peel if new potatoes or red potatoes used). Place potatoes in large bowl; add cucumber, onions, salt, pepper, and eggs.

Mix together dressing ingredients and pour over potato mixture, stirring to blend all. Serves 6-8.

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Mixed Grill ShishKabob                                    

 I like combining beef and sausage in shish kabob, with plenty of vegetables. Everything is marinated together, which makes it simple. Cut everything up the night before, make marinade and place all in a large plastic bag to refrigerate overnight.

Marinade:

                3 cups pineapple juice

                1 cup of each; cider vinegar and vegetable or olive oil

                1/4 cup of each: sugar and soy sauce

                1 tablespoon of browning sauce is optional

                1 teaspoon of garlic powder

                1 teaspoon lemon-pepper seasoning (or use some lemon zest and black pepper)

Mixed Grill:

                2 pounds of beef tenderloin, cut into large cubes

                1 pound fully cooked sausage ( I like kielbasa or bratwurst)

                4 medium green peppers, quartered or cut into good-sized chunks

                5 medium onions, quartered

                Portobello mushrooms, cut into large pieces

After marinating overnight, drain and discard marinade.

Alternate meat and vegetables onto metal skewers, or soaked-in-water wooden skewers;

Grill covered, over medium heat, 6-8 minutes on each side, till beef is cooked to your liking.

Makes about 10 servings

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Fruit Punch      

 Ingredients:

                2 quarts cranberry juice

                3 cups pineapple juice

                3 cups orange juice

                ¼ cup lemon juice

                1 liter cold ginger ale

                1 naval orange, thin sliced

                1 small can pineapple chunks (optional)

Combine juices in a large container and refrigerate. Just before serving stir in ginger ale and fruit. Makes 5 quarts

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Red, White, & Blue White Chocolate Parfaits  

               

Ingredients:

                ¾ cup whipping cream

                ¼ cup sugar

                2 teaspoons cornstarch

                2 egg yolks

                4 ounces white baking chocolate

                1 teaspoon vanilla extract

                3 cups whipped topping

                1 and ½ cups fresh blueberries

                2 cups fresh strawberries, sliced

In a saucepan, heat cream just to a boil. In a bowl, combine sugar and cornstarch; stir in yolks until combined. Stir a small amount of hot cream into yolk mixture; than put all in the saucepan. Cook and stir for 2 minutes or until mixture is thickened. Stir in chocolate until melted, add vanilla. Cool to room temp., about 15 minutes. Fold in whipped topping. Place ¼ cup in each parfait glass or dish. Combine blueberries and strawberries; place ¼ cup in each dish. Repeat layers so you have 3 layers ending with fruit on top. Garnish with a small dollop of whipped topping if desired, and/or sprig of fresh mint.

Makes 4 servings (Use clear plastic glasses if serving outdoors)

HAPPY FATHER'S DAY ; Enjoy Spicy Grilled Beef Gyros with a Sophisticated Cole Slaw

Since the early 2000s I have watched the newest Dads in my family raise their young children. Chris, Steve, Ed, Todd, Dave, James, Dan, Paul, Eric and Craig inspire me. They not only work many hours at their jobs, but they are active partners in parenting. They diaper, soothe their crying baby, attend school and sports events, and stay very involved. I see them parent with encouragement, support, and lots of affection, play and fun.

Being a Mother, I never paid a lot of attention to Father’s Day, but these young fathers deserve the honor of their day, they continue to earn it, and they have my respect.

GRILL YOUR OWN BEEF GYROS

These spicy grilled beef slices are tucked inside pita bread or bread wrap of your choice.

The cucumber sauce is just the right topping for the hot beef, tomatoes, and onion. When you serve these sandwiches, expect them to go fast.

This recipe can make 8 to 10 half-pita sandwiches using the large pita bread rounds.

The marinade and cucumber sauce can be made ahead of time and kept tightly sealed in the refrigerator.

SPICY GRILLED BEEF GYROS     

Ingredients:  1 boneless beef sirloin tip roast (2-3 pounds will make 8-10 sandwiches); cut into 1/4 " thick slices (ask the meat man at the market to do this).

                        5 whole large-size pita breads, warmed and halved

                        chopped onions and chopped tomato

        Marinade:         1 medium onion, cut into chunks

                        2 cloves of garlic

                        1 tablespoon ground mustard

                        1/2 teaspoon ground ginger (or 2 teaspoons if you prefer to use fresh)

                        1 and 1/2 teaspoons pepper

                        1/2 teaspoon cayenne pepper

                        2 tablespoons sugar

                        1/2 cup soy sauce

                        1/4 cup water

Put first seven ingredients for marinade into a blender or food processor. Process till onion is finely chopped.

 Add soy sauce and water, process until blended. Place sliced beef in a resealable plastic bag, add marinade and refrigerate for 2 to 4 hours.

            Topping: Cucumber sauce:

                        1 medium cucumber; peeled, seeded, cut into chunks

                        4 garlic cloves

                        1/2 teaspoon salt

                        1/2 teaspoon pepper

                        1/3 cup cider vinegar

                        1/3 cup olive or vegetable oil

                        2 cups (16 ounces) sour cream

Combine cucumber, garlic, and salt in blender; process till cucumber finely chopped. Add vinegar and oil, process till blended. Put into bowl; stir in sour cream. Refrigerate till serving.

Drain and discard marinade. Grill beef, covered, over medium hot heat until meat done to your preference. Place beef in warmed pita halves. Top with chopped onion, chopped tomatoes, and cucumber sauce.

This coleslaw recipe won first prize in a recipe contest for using cabbage, out of more than 3,000 entries. 

Believe me, it is good, different, and has been very popular in my newspaper food columns.

               

Sophisticated Coleslaw

Ingredients:

 1 medium green cabbage, outer leaves removed and finely shredded

½ small red onion, thinly sliced

 1 cup loosely packed fresh cilantro leaves, coarsely chopped

 1 medium jalapeno, seeded and finely chopped

 1/3 cup olive oil

4 tablespoons fresh lime juice

 4 tablespoons red wine vinegar

 1 ½ teaspoons sea salt or kosher salt

  1 teaspoon fresh ground black pepper

 large pinch of sugar, or more to taste

Place shredded cabbage in large bowl. Add onion, cilantro, and jalapeno and toss to mix. Sprinkle with oil, lime juice, vinegar, salt, pepper, and sugar and toss to coat. Let slaw sit for 1 hour, tossing a couple of times. Taste and adjust salt, pepper, and sugar to taste. Wait another hour before serving at room temperature. Drain before serving.

Makes 8-10 servings