July 4th marks Independence Day in the United States, a time when friends and family from near and far gather to celebrate with fireworks, parades, picnics, concerts, family reunions, and baseball games, but most importantly - FOOD!!
But who wants to spend the day toiling in the kitchen when they could be out celebrating and socializing along with everyone else? Not me, that's for sure, and I LOVE to cook! But not to worry my American friends and family....I've got you covered! You don't have to spend hours slaving over the food you serve at your gathering for it to tick all of the boxes - versatile, easy, delicious, healthy, inexpensive AND Patriotic!
To start, why not lay out serving trays of blue corn tortilla chips topped with an ooey gooey good melted mix of white cheddar cheese and mozzarella, and a vibrant red tomato salsa on top!
For your main? How do Bourbon Brat Kabobs with a Healthy Hearty Potato Salad sound? And for dessert, an easy, nutiritious Red White and Blue Trifle, with blueberries, strawberries, angel food cake and whipped dessert topping. It doesn't get much easier, or colorful, than that!
For the Bourbon Brat Kabobs, you'll need:
1/2 c. reduced sodium soya sauce
1/2 c. bourbon
3 Tbsp. brown sugar
1/2 tsp. salt
1/4 tsp cayenne pepper
2 c. whole fresh button mushrooms
2 medium sweet red peppers, cut into 1 inch pieces
1 medium green pepper, cut into 1 inch pieces
1 medium onion, cut into wedges
1 pk. of bratwurst, or 6 large German Sausages
In a resealable bag, combine soya sauce, bourbon, brown sugar, salt and cayenne. Add vegetables, seal, toss to coat, refrigerate for 1 hour. After 1 hour, drain, saving marnade to baste with when grilling. On metal or pre-soaked wooden skewers, alternately thread vegetables and sausage. Brush with marinade. Grill on medium high heat, lid closed except to turn and baste with marinade, turning frequently for even cooking, about 15-20 minutes, until sausage is no longer pink and the veg are tender. Makes 6 skewers.
For the Healthy Hearty Potato Salad, you'll need:
6 medium red potatoes, washed but unpeeled
2 hard cooked eggs, chopped
2 medium stalks celery, thinly sliced
1 medium onion, diced
3/4 c. reduced fat mayonnaise or whipped salad dressing
1/2 c. fat free sour cream
1 Tbsp yellow mustard
1 tsp. cider vinegar
1/4 tsp salt
1/4 tsp. freshly ground black pepper
Place washed potatoes in a 4 quart pot. Add enough water just to cover potatoes. Heat to boiling. Reduce to low, cover and simmer for 20-30 minutes, or until tender. Drain, let stand until cool enough to handle. Cut into cubes.
In large bowl, place potatoes, eggs, celery, and onion; toss gently to mix. In small bowl, combine all ingredients for dressing, blend well. Add dressing to potato mixture, toss gently to coat. Cover and refrigerate at least 1 hour or until serving time.
And last, but certainly not least, for the Red, White and Blue Trifle, you'll need:
1 premade angel foodcake, cut into 1 inch pieces
2 pints of blueberries
2 pints of strawberries, sliced
2 x 8 oz. tubs of Cool Whip Lite
In a large trifle bowl, place half of angel food cake, top with 1/2 blueberries, then one tub Cool Whip Lite, then 1/2 of the strawberries, repeat. Cover and refrigerate for one hour or until serving and enjooy!
Happy July 4th Everyone!!