Fourth of July weekend is upon us… As we gather with friends and family to celebrate the birthday of our great nation, treat your taste-buds to the American Summer classics, reinvented. We got busy on the grill, testing three great BBQ recipes and added a few little twists of our own. These Fourth of July BBQ recipes are easy to make for multiple guests or just the family at home.
Pasta Salad reinvented: Inspired by Delish.com
1 lb. fresh cheese tortellini- 3/4 c. chopped prosciutto (optional)
- 1/2 c. baby spinach or arugula
- 1/2 c. chopped heirloom tomatoes
- 1/4 c. freshly grated Parmesan
Dressing:
- 1/4 c. Extra virgin olive oil
- 2 tbsp. balsamic vinegar
- kosher salt
- Freshly ground black pepper
Boil tortellini according to package directions. Drain and transfer to large serving bowl. Add a dash of olive oil to the tortellini to prevent sticking. In a separate bowl, whisk olive oil, balsamic vinegar, a dash of salt and pepper, until well combined. In the large serving bowl, add spinach or arugula, chopped tomatoes and prosciutto (optional). Toss while adding dressing, folding gently until completely mixed. Garnish with Parmesan.
Easy Parmesan Grilled Corn: Inspired by Eclectic Recipes
- 4 ears of fresh corn
- 2 tablespoons butter
- 1 clove garlic, grated
- 1/4 cup freshly grated Parmesan cheese + extra for garnish
- 1 tablespoon freshly chopped Italian parsley
Preheat the grill to 500 F. Trim the silk off the tops of each ear but don’t shuck them. Place the ears on the grill with the flames lowered way down so they do not touch the ears. Grill for 30 minutes, turning every 10. Remove from the grill and let cool for at least 10 minutes. While cooling, combine grated garlic and butter in a small bowl and melt down in the microwave for 10 – 15 seconds on high. Pull down the husks and brush garlic butter over corn. Sprinkle extra Parmesan cheese and Italian parsley over the corn and serve immediately.
Strawberry Shortcake Kabobs: Inspired by Diary of a Sugar Apron
- 2 boxes strawberries
- 1 store bought angel food cake
- 1-1/12 cups of water
- 1 bag of white chocolate chips
- Skewers
Cut the stems off of the strawberries and slice in half and set aside. Cut angel food cake into 2-inch cubes. Feed the sliced strawberries alternating with shortcake cubes onto each skewer, leaving enough room for a handle. Set down on a serving tray. Next, fill the bottom half of a double-boiler with the water. Heat the water over medium-high heat until it begins to boil. Reduce the heat to low. Add the chopped white chocolate to the top portion of the double-boiler, repositioning it to sit above the water. Stir the white chocolate continuously until it has melted. Once fully melted, insert the chocolate in a pastry bag. Drizzle the white chocolate all over the skewers and place in fridge to set. Serve when chilled.