29 June 2022
You probably already have plans for a delicious meal but if you need some inspiration, some of these came courtesy of the Pioneer Woman which is a program found on the Food Network.
The grill will probably be in use for a great portion of the cooking, but don’t discount using appliances like your Instant Pot or slow cooker.
Hot dogs are a staple. In fact, before the grill cools down completely, throw a few dogs on. They taste pretty good about 9 p.m. If you feel fun, you can set up a hot dog bar with every topping imaginable.
Hot Dog Relish
Impress your friends with your own version of a store-bought condiment.
- 4 cups chopped onions
- 4 cups coarsely chopped cabbage
- 12 chopped bell peppers
- 10 green tomatoes, chopped
- ½ cup salt
- 2 tablespoons mustard seed
- 1 teaspoon celery seed
- 1 ½ teaspoons turmeric
- 6 cups sugar
- 4 cups white vinegar
- 2 cups cold water
- Place onions, cabbage, bell peppers, and tomatoes in a food processor, and pulse until finely minced. Drain, and remove contents to a large bowl. Sprinkle with salt, cover, and let stand overnight. Pour contents into a colander; rinse, and drain. Return contents to bowl.
- In a separate bowl, stir together mustard seed, celery seed, turmeric, sugar, white vinegar, and water. Pour over vegetable mixture, and stir to combine.
- Pour mixture into a large pot, and bring to a boil over high heat. Boil for 5 to 10 minutes. Store, refrigerated, in sterilized, sealed pint jars.
Tomato-Basil Pasta Salad
Using a vinaigrette dressing, means not having to worry about mayonnaise going bad.
- 3 large ripe tomatoes
- ¼ cup chopped red onion
- 1/4 cup extra-virgin olive oil
- 2 tablespoon red wine vinegar
- 1 teaspoon. minced garlic
- salt and pepper to taste
- 1/4 tsp. dried oregano
- 12 oz. pasta
- 1 c. fresh basil leaves
- Put tomatoes, onion, olive oil, vinegar, garlic, salt, pepper and oregano in a large bowl; toss. Let stand at room temperature at least 30 minutes or until tomatoes release their juices, tossing occasionally.
- Cook pasta according to package directions. Drain, allow to cool to handle, and add to bowl with tomatoes; lightly toss. Let come to room temperature. Add basil; toss. Serve or refrigerate up to 1 day.
Red, White and Blue Trifle
This is one from Ree Drummond, the Pioneer Woman. It will take some patience to assemble and you need to have the correct bowl, which is clear and with straight sides.
- 8 oz. cream cheese, at room temperature
- 1/2 c. granulated sugar
- 1 1/2 c. heavy cream
- 1 tsp. vanilla extract
- 1 lb. pound cake, cubed
- 2 6 oz. containers blueberries (about 2 cups)
- 2 6 oz. containers blackberries (about 2 1/2 cups)
- 1 1/2 qt. strawberries, stems removed, sliced
- In the bowl of a stand mixer with a paddle attachment, combine the cream cheese and granulated sugar. Beat on medium-high for 1 to 2 minutes until smooth. Scrape the sides and bottom of the bowl. With the mixer on medium, slowly add the heavy cream and vanilla and mix until combined. Switch to the whisk attachment and whip at medium speed until soft peaks form and the mixture is easy to dollop.
- In a large trifle dish (about 12 to 14 cups), place a single layer of cake cubes. Top with two-thirds of the blueberries and blackberries, then one-half of the whipped cream (about 2 cups), then two-thirds of the strawberries. Repeat the cake and cream layers once more, then decorate the top with the remaining berries. Serve immediately or make in advance and store for up to 24 hours in the refrigerator.
This is definitely more exciting than lemonade from a powdered mix.
- 1 c. sugar
- 3 large sprigs fresh basil, plus leaves for garnish
- 1 1/2 c. fresh lime juice (from about 12 limes)
- 1 6-ounce container blueberries
- 4 cups cold water
- Heat the sugar and 1 cup water in a small saucepan over medium-high heat, stirring occasionally, until the sugar has dissolved. Add 3 sprigs basil, remove from the heat and let steep 30 minutes. Strain into a pitcher, discarding the basil. This is making a flavored simple syrup.
- Stir in the lime juice and 4 cups cold water; chill at least 4 hours or until ready to serve.
- Add the blueberries to the pitcher. Pour into ice-filled glasses and garnish with basil leaves.
Just be sure to clearly mark that this is an alcoholic beverage.
- 1 whole medium seedless watermelon, washed
- 6 bottles (750 ml bottles) rosé wine, chilled
- 1 bottle (750 ml Bottle) champagne, sparkling wine, or Moscato, chilled
- Slice 2-3 inch slabs of rind from around the outside of the watermelon, making sure there’s plenty of red fruit attached. Slice the rind into 2-inch strips, then cut the strips in the other direction to make large chunks.
- Add the chunks into a large vat and add the rosé wine.
- Cover the vat and stick it in the fridge to let it chill for at least 6 hours or longer if possible.
- Right before serving, stir in the chilled Champagne, sparkling wine, or moscato.
- Serve in wine glasses…and use tongs to remove individual pieces of fruit.