33 Crowd-Pleasing July 4th Recipes

June 28, 2013 at 9:29 AM | Posted in Food, grilling | Leave a comment
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Here’s some Crowd-Pleasing July 4th Recipes from the Eating Well web site! I left the link to the site at the end of the post.

 

 

Eating Well

 

 

33 Crowd-Pleasing July 4th Recipes
We’ve got all the great-tasting, healthy recipes you’ll need for your 4th of July, healthier pasta salads and potato salads, juicy burgers and flavorful grilled meat recipes. But the real star is dessert. This gorgeous flag cake, made with a lightened cream cheese frosting and fresh summer berries, is sure to have everyone ooh-ing and ahh-ing. And don’t miss our easy red, white and blue recipes featured on NBC’s Today show!
Put a fresh twist on your classic American fare with this selection of easy, healthy July 4th recipes. Make a festive menu for your July 4th cookout with delicious coleslaws and potato salads, juicy burgers and grilled chicken and of course, fresh summer desserts. These All-American recipes for the 4th of July are healthier versions of classic picnic favorites that everyone at your cookout will enjoy.

 

Peach Custard Pie
We use low-fat milk along with nonfat Greek yogurt in the creamy custard for this peach pie. The yogurt gives the custard a smooth texture without using cream or too many egg yolks. A slice is just as delicious served warm from the oven as it is chilled. For an added treat, serve topped with fresh blueberries….

 

Beer-Barbecued Chicken
Here’s our spin on the roast-a-chicken-on-top-of-a-can-of-beer technique that’s popular with barbecue aficionados. To simplify things, we just pour a little beer inside the chicken as it cooks. The beer keeps the meat juicy and a smoky-flavored spice rub both under and over the skin gives it extra flavor. Barbecuing poultry with the skin on helps prevent the meat from drying out. To keep calories and fat in check, remove the skin before serving…..

 

Get these and more Eating Well recipes by clicking the link below!
http://www.eatingwell.com/recipes_menus/recipe_slideshows/all_american_4th_of_july_recipes?sssdmh=dm17.676642&utm_source=EWTWNL&esrc=nwewtw062513_Blinktop

American hot dog revolution

July 4, 2012 at 12:32 PM | Posted in Food, Hot Dogs | Leave a comment
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American hot dog revolution
Let’s be frank: Nowadays, it’s what’s on top that inspires a region

 

Written by
Polly Campbell

 

Any list of All-American foods being prepared this Independence Day would have to include the hot dog. It’s a friendly little dish that’s easy to grill, cheap to buy and beloved across the country.

You know what else is All-American? Ingenuity – and taking a good thing and making it better.

That’s what’s been happening to hot dogs lately, as chefs at all levels get creative with the tube steak. They’re topping them with ingredients that likely have never shared a bun with a frank.

At Senate Restaurant on Vine Street in Over-the-Rhine’s Gateway District, they make a new hot dog every day and name it after whatever pop buzz is in the air.

At nearby Tot Dogs, they expand the repertoire by offering Italian, chicken and andouille dogs along with salsas, slaws and all kinds of cheeses.

The Good Dog on Main Street, Downtown, starts with old-fashioned natural casing dogs and goes from there.

Mayday in Northside has beefed up its hot dog menu lately (if that’s the right terminology for a place that includes a vegan dog) with all kinds of toppings, including a house apricot ketchup.

There are two food trucks, Mr. Hanton’s and Gene’s, that specialize in topped dogs (though their toppings are fairly traditional).

Even Great American Ball Park has added fancy dogs at the Machine Room, including one based on a Vietnamese banh mi.

So, for your summer grill-outs, take a tip from those eateries. Keep the grilling simple, but get elaborate with the toppings. You can put out a random selection and let your friends create their own hot dog – and own names.

To get your imagination started, we asked restaurant owners to share with us a their favorite dog topping recipes. They are loosely re-created in our photos.

Note: lot of local restaurants use the all-beef dogs made right downtown at Avril-Bleh & Sons on Court Street. They also make an all-pork and a natural casing wiener.

 

Read the entire article by clicking the link below:

 

http://communitypress.cincinnati.com/article/AB/20120704/LIFE01/307040018/American-hot-dog-revolution?odyssey=nav%7Chead

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