4th of July!

Posted on July 5, 2011. Filed under: Appitizers, Deserts, Main Course | Tags: , , , , |

Sorry about the delay in the post, the first recipe is to blame for that. It was probably the most epic holiday cooking I’d ever done. There is still left over food in the fridge, we’re going to be eating pretty well for a week! We ended up making 2 double batches of the sangria. (Which is why this post is today!) Not included in these recipes is my bacon cheddar corn bread. That was just a basic corn bread recipe with shredded cheddar added and slightly cooked and chopped bacon. Enjoy!

(from http://allrecipes.com/Recipe/sangria-sangria/detail.aspx)

1/2 cup brandy
1/4 cup lemon juice
1/3 cup frozen lemonade concentrate
1/3 cup orange juice
1 (750 milliliter) bottle dry red wine
1/2 cup triple sec
1 lemon, sliced into rounds
1 orange, sliced into rounds
1 lime, sliced into rounds
1/4 cup white sugar (optional)
8 maraschino cherries
2 cups carbonated water (optional)

  1. In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.
Pink Lemonade Icebox Pie
(from http://blogs.babble.com/family-kitchen/2011/06/20/summers-best-frozen-dessert-pink-lemonade-icebox-pie/)

8 ounces cream cheese, room temperature

14 ounces sweetened condensed milk

¾ cup thawed pink lemonade concentrate

8 ounces frozen whipped topping

1 graham cracker crust


  1. Whip the cream cheese and condensed milk together in a large bowl until completely smooth. Stir in the concentrate and whipped topping and pour it into the prepared crust. Pour the filling into the pie crust and place it in the freezer for at least 4 hours, or until it is solid. To serve, cut it with a sharp knife and eat cold!
Gorgonzola Stuffed Pork Chops
(My OWN recipe!)
4 Pork Chops
1 container Gorgonzola
Handful of fresh spinach, chopped
Salt and Pepper to Taste
  1. Flatten pork chops with a meat cleaver (if you don’t have that, a rolling pin works, that’s what I used). Salt and pepper each side of the pork chops.
  2. Mix the cheese and spinach together and place a good amount in the middle of each pork chops, then roll the pork chop up. If you have twine, I’d suggest using it to keep it together, we didn’t and they popped open.
  3. Place pork chops on the grill (or you can pan fry them, but they tasted way better grilled), place the cover on, and only flip once.
Potato Salad
(I can’t find the link I used, but I did mix my own stuff up also)
2.5 pounds red potatoes
1 cup mayo
dollap of dijon mustard
2 onions- 1 red, 1 yellow, chopped
1 stalk celery, chopped
Salt and pepper to taste
Paprika to taste
1 green pepper chopped
  1. Boil the potatoes for about 15 mins, they should still be slightly firm. Let them cool then chop into pieces.
  2. Mix the mayo, mustared, spices and veggitables in a seperate bowl while the potatoes are cooling.
  3. Once the potatoes are cooled, mix them into the rest of the mixture, and refridgerate for a few hours before serving.
(From a GQ recpie)
1 cup mayo
1 bag slaw mix
dallop of dijon
salt, pepper, paprika to taste
2 tbsp vinagar
  1. Mix the mayo, dijon, spices and vinagar in a bowl until smooth. If you wish, you can add 2 tbsp of sugar to make it a little more sweet.
  2. Add the slaw mix and put it in the fridge for a few hours so everything soaks together.
( from http://www.simplecomfortfood.com/2010/12/26/popovers/)
4 tbsp unsalted butter, melted
6 eggs, room temperature
2 cups of 2% milk
2 tsp table salt
2 tsp sugar
2 cups of all purpose flour
3 tbsp butter

  1.  Add everything but the flour and additional butter to a large mixing bowl, and do just that, mix until the eggs are nicely beaten. Gradually add in the flour and keep mixing until you have a nice, smooth batter.
  2. Set the mixing bowl aside, and let the batter rest for about ten minutes.
  3. Preheat your oven to 400 degrees. During this time, take the additional butter and grease your muffin tins, making sure you get the butter in and around each muffin tin. Ladle in the batter, about  1/2 or 3/4 up in each muffin tin.
  4. Place the tins in the oven and bake approximately 30-35 minutes or until you they a golden brown. You will notice when taking them out of the oven that they rise above the tin, giving them the name they deserve, the popover.
  5. To plate, I made a garlic basil butter (with fresh basil from my garden!) and brushed each one.

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