Independence Day also know as the Fourth of July commemorates our Declaration of Independence on July 4, 1776, declaring independence from Great Britain.
Though Independence Day is associated with hot dogs and hamburgers, make sure you have your vegetables. Grilled vegetables and fruit are a great way to amp up your 4th of July barbecue.
Classic Burgers & Fresh Corn on the Cob.
Beef: (eyeballed the measurements)
1 1/2lb ground beef
salt and pepper
1 onion (sliced)
3-4 bacon slices
corn on the cob
american yellow cheese
sesame seed burger buns
Mix together ground beef, salt, pepper, cyan pepper, smoked paprika and Worcestershire sauce until your satisfied. Divide and roll into meat balls, this way you can see if each burger will be roughly the same size.
Once you have prepared the burgers store them in the fridge to firm up. Then slice mushrooms and onions and store in containers.
Fire up the grill, once your charcoal has turned gray your ready. I started with the corn on the cob, mushrooms and onions. *If your corn is fresh is should be slightly moist, no need to soak.Place mushrooms and onions in a small metal pan with cover, *I’ve tried grilling with foil but it gets a nasty metal taste.
Once corn is hot and steamy start your chilled burgers and once burgers are done add your cheese.
*Brush your burger buns with olive oil and toast them so they won’t get soggy when adding tomatoes and condiments.
Slice tomatoes and romaine lettuce. Build your classic burger and peal your fresh corn on the cob, no butter needed. Enjoy!
Chicken Alfredo with Broccoli and What to Expect When You’re Expecting
Expecting a little one at the end of July it was befitting to see this movie. Cook together and have a little comedy, drama and romance. Oh if your wondering our beverage is Natalie’s Orchid Island Orange Juice so good.
Makeup by: Solmaria Santos, Jackie Jefferson, and Elizabeth Garcia-Herrera
A special thank you to Erika and Crystal.
Photography by BWS
This French Onion Green Bean Casserole is sooooooo tasty. This dish was made for a potluck party with friends over the weekend, and did not last long enough for me to take a plated photo. This dish received thumbs up all around.
For the onions:
- 2 tbsp butter
- 2 or 3 yellow onions, sliced
- 1 tbsp sherry vinegar (stirred into the onions after they are caramelized)
- Salt and pepper to taste
For the white sauce:
- 2 tbsp butter
- 2 1/2 tbsp flour
- 2 1/2 cups milk
- pinch of nutmeg
- cayenne to taste
- 1/4 tsp dried thyme
- salt and pepper to taste
- 2 lbs green beans, trimmed, blanched
- salt and pepper to taste
- 4 oz grated gruyere cheese, divided
- 1/3 cup grated parmesan cheese
- 2/3 cup panko or other style bread crumbs
- 2 tbsp melted butter
- 9 x 13 inch casserole dish
1. Cut the the onions with the grain. Once onions are sliced heat a large skillet over medium heat, melt the butter, add onions and a pinch of salt. Cook until caramelized about 15 minutes.
2. Melt butter and add flour, then let it cook for about 3 minutes. Whisk in your cold milk stirring so there are no lumps. Season with salt, pepper, nutmeg, cayenne pepper, and dried thyme to taste. Bring to a simmer on medium heat and the sauce will thicken. Continue to cook for another 3 minutes then turn off heat and put aside it’s done.
3. Cut off each end and half them. Once cut boil them in salted water for about 3-4 minutes. Don’t cook them all the way through we are just trying to get the raw edge off of them. Drain them well, if not the casserole will be soggy.
4. Take half of your caramelized onions and spread in a 9 x 13 inch casserole dish. Next add all the green beans and a little salt and peper (you don’t want bland veggies). Pour the white sauce over evenly, then add half gruyere, grated parmesan cheese and remainder of your caramelized onions.
5. Finally take panko or other style bread crumbs add a little melted butter and sprinkle on top with the remainder of gruyere and grated parmesan cheese (I added a little more grated parmesan than directed).
6. Place in a preheated 375º oven for 30 minutes. Let sit for 10 minutes and serve. Enjoy!
Recipe by: Chantal
- 9 graham crackers, crushed
- 3 tbsp butter, melted
- 4 (8 ounce) packages cream cheese
- 1 1/2 cups white sugar
- 3/4 cup milk
- 4 eggs
- 1 cup sour cream
- 1 tbsp vanilla extract
- 1/4 cup all-purpose flour
- zest of an orange and lemon
- Preheat oven to 350º.
In a medium bowl, mix graham cracker crumbs with melted butter. Then press into bottom of spring form pan.
Once you have rinsed the medium bowl, mix sour cream, vanilla, and flower until smooth.
In a larger bowl, mix cream cheese and sugar, mixing just enough to incorporate.
Mix the remaining ingredients one at a time until they are incorporated.
Before adding the orange and lemon zest mix in sour cream, vanilla and flour mixture.
Pour filling into prepared crust. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hour; this prevents cracking. Cill in refrigerator until serving.
Strawberry Sauce by: Chef John
1 pint fresh strawberries, rinsed, green tops removed
1/4 cup sugar
1/2 tsp balsamic vinegar
2 tbsp water
1 tsp cornstarch dissolved into 2 tbsp water
Once strawberries, sugar, balsamic vinegar and water have been added bring to a boil, then cover turn heat to medium low and cook for 15 minutes.
In the mean time mix cornstarch and 2 tbsp of water; this will thicken the sauce later. Once added cook for 2-3 minutes and turn off the heat.
Add strawberries to a blender to purée. Your sauce is ready. Enjoy!