Fourth of July Recipes

posted by 9 years ago

Coconut Chicken Wings


3 Tbs. vegetable or light olive oil

2 Tbs. Kikkoman gluten free soy sauce

2 Tbs. sugar

1 tsp. mild curry powder

Coarse salt & fresh ground pepper to taste

1/2 tsp. grated lemon zest

1 c. Unsweetened coconut milk

3 lbs. chicken wings

1 c. sweetened, flaked coconut


In a large bowl, whisk together the first six ingredients, then whisk in the coconut milk. Divide the marinade evenly into 2 containers and refrigerate. Cut off the tips of the wings and discard. Halve the wings at the joint before placing them in a bowl with the marinade. Toss to coat. Cover the bowl and refrigerate it for at least an hour, but preferably overnight. Just before grilling the wings, toast the coconut in a medium-size skillet over medium heat, stirring constantly until golden brown, about 10 minutes. Pour the flakes onto a plate and allow them to cool, then lightly crumble the flakes with your fingers and set them aside. Prepare the grill for cooking over medium-high heat. Grill the wings 8 to 10 minutes per side, turning once, or until the meat is no longer pink inside. Use one container of the reserved marinade to baste the meat at each turn. While the wings are cooking, warm the other container of reserved marinade in a small saucepan until heated through.
Transfer the cooked wings to a platter and coat them with the warmed marinade. Sprinkle the wings with the toasted coconut and serve immediately. (Serves: 6)

Chicago-Style Hot Dogs


John Morrell - Bistro Naturals Uncured Beef Franks, as needed

Rudi's Gluten-Free Multigrain Hotdog Rolls as needed


Grilled sliced onions, as needed

Diced tomatoes, as needed

Mild banana peppers, as needed

Sweet relish, as needed

Ketchup, as needed

Mustard, as needed

Celery salt, as needed


Grill the hot dogs until well browned and hot. Transfer the hot dogs to gluten free buns and top with the toppings of your choice.

Oven Baked Sweet Potato Fries


2 lbs. sweet potatoes, about 3 large

1/4 c. olive

1-2 Tbs. sugar

Salt, as desired

1-2 Tbs. spice or spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, Cajun seasoning, etc.


Preheat oven to 450?F. Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise and then, if they are very long, in half crosswise. Cut each piece into wedges. Alternately, you can slice the peeled sweet potato into discs either with a mandolin or a sharp knife. Place sliced sweet potatoes into a large bowl; drizzle with oil. Mix well to combine. Sprinkle with salt, sugar and spices of your choice. Use your hands to mix well, so all pieces are coated with oil and spices. Spread the sweet potatoes out in a single layer on a baking sheet. Bake 15 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. (Serves 4-6 as a side dish)

Cucumbers with Oregano, Feta and Pine Nuts


1 shallot, minced

1/4 c. red wine vinegar

1/4 c. extra virgin olive oil

Coarse salt & fresh ground black pepper

3 English cucumbers, peeled, seeded and sliced

3 sprigs fresh oregano, stems removed

1/2 c. crumbled feta cheese

1/4 c. pine nuts, toasted


Combine shallot, cucumbers and vinegar in a small bowl. Let stand about 30 minutes. Add olive oil, salt & pepper, whisking well. Pour over cucumbers and toss well. Before serving, sprinkle with oregano, cheese and pine nuts.

Fruit Salad


2 cups green grapes

2 cups sliced strawberries

2 cups sliced plums

1 cups sliced peaches

1 cup orange segments

1 cup kiwi, peeled and sliced

1/2 cup Grand Marnier?

1/2 cup orange juice

2 Tbs. sugar


Thoroughly wash all produce. Combine fruit in large bowl. Whisk together orange juice, sugar and Grand Marnier and pour over fruit. Cover and refrigerate up to 8 hours. (Serves: 8)

New Potato Salad


2 lbs. New potatoes

1 Tbs. plus 1/2 tsp. kosher salt

4 slices bacon

1/2 tsp. Dijon mustard

2 Tbs. Balsamic vinegar

1/4 tsp. freshly ground black pepper

1/4 cup extra-virgin olive oil

1/2 cup fresh corn kernels (from 1 ear)


Place the potatoes in a large pot and add enough cold water to cover by 2 inches. Add 1 Tbs. of the salt and bring to a boil. Reduce heat to medium-low. Simmer until the potatoes are fork-tender, about 15 minutes. Drain and set aside. Meanwhile, in a skillet, over medium heat, fry the bacon until crisp, about 7 minutes, then transfer it to a paper towel lined plate. In a small bowl, whisk together the mustard, vinegar, pepper, and the remaining 1 tsp. of salt. Whisking constantly, slowly add the oil in a steady stream until an emulsion forms. Cut the potatoes into bite-size pieces and place in a bowl. Add the bacon, corn, and vinaigrette and toss. Serve at room temperature. (Serves: 4)

Old-Fashioned Lemonade


2 cups water

1/2 cup sugar

3/4 cup freshly squeezed lemon juice

2 tsp. maraschino cherry juice, optional


Stir all the ingredients in a pitcher. Pour into tall glasses filled with ice cubes or crushed ice. For a sweeter pink lemonade, stir in maraschino cherry juice. This summer classic can also be frozen into ice pops or mixed with other fruit juices, such as orange, pineapple, and white grape. Makes about 3 cups.

The Following Recipe Has Been Provided by Tito's Handmade Vodka?

Garden Party Cocktail


1 ? oz Tito's Handmade Vodka

1 oz lemon juice

? oz simple syrup

Club soda


Combine Tito's Handmade Vodka, lemon juice and syrup. Top with club soda and serve in a Collins glass.

*Garnish with 2 Lemon wheels and sprigs of rosemary and thyme

The Following Recipe Has Been Provided by Bakery On Main

Maple Multigrain Oats Apple Crisp


? tsp. almond extract

5 packets Bakery on Main Maple Multigrain Muffin Instant Oatmeal

1/3 cup almond meal

1 cup butter, cold and cut into cubes

4 large apples, diced

1 cup dried cherries

1 ? cups dairy-free ice cream or yogurt, for serving


Preheat the oven to 375? F. Prepare a baking dish with nonstick baking spray; set aside. In a large bowl, combine almond extract, oats and almond meal. Using hands, add the butter into the oat mixture and mix well; the mixture will clump together when combined. Add apples and dried cherries; mix well to combine. Transfer the apple mixture to the prepared baking dish. Bake for 40 minutes; remove from oven and set aside to cool for 10 minutes before serving. Serve warm with dairy-free ice cream or yogurt, if desired. (Serves: 4-6)

The Following Recipe Has Been Provided by Namaste Foods

Lemon Cream Cheese Bars


1 cup Namaste Foods Perfect Flour Blend

? cup finely chopped walnuts (optional)

? cup packed brown sugar

6 Tbs. butter, softened

1-3 tsp. lemon zest, to taste

1-3 Tbs. lemon juice, to taste

8 oz. package cream cheese

? cup sugar

1 Tbs. milk, any kind

1 egg

? tsp. vanilla


Preheat oven to 350?F. Grease or spray 9x9 baking pan. In medium bowl combine flour, walnuts (if using), brown sugar and butter. Cut with pastry cutter until crumbly. Reserve ? of crumb mixture. Pat the rest into pan. Bake for 10 minutes. Beat lemon zest, lemon juice, cream cheese, sugar, milk, egg and vanilla until well blended. When crust has done initial baking, remove from oven and pour cream cheese mixture on top. Sprinkle with reserved crumbs and bake 25 minutes. Refrigerate until well chilled. The bars are easier to remove from the pan if you let the pan sit out a few minutes.

*Variation: You can substitute orange zest and juice to make orange bars.

tags:  holiday, 4th of july, salsa, spike's santa fe packing co, pamela's
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