It’s almost time to celebrate the U.S. of A’s independence, and in what better way than with red, white, blue & BBQ?! Whether you’re hosting a 4th of July get together or going as a guest, here are some patriotic dishes that everyone will love!

Patriotic Potato Salad

What You’ll Need

2 pounds small Red potatoes
1 bunch cilantro, finely chopped
1 bunch rosemary, finely chopped
Black pepper
1/4 cup extra-virgin olive oil
Pinch of sugar
4 tablespoons red wine vinegar
1 white onion, sliced into 1/4-inch slices
2 tablespoons dijon mustard
1 tablespoon capers, plus 2 teaspoon brine from the jar
5 gherkins, chopped, plus 1/2 tablespoon brine from the jar

Preheat the oven to 350 degrees F.

Spread potatoes evenly onto a baking sheet and place in the center of your oven. Bake them about 50 minutes until tender to the poke of a knife.

While your potatoes are baking, combine the cilantro and rosemary in a blender (or food processor if you have one). Add in salt and pepper, 2 tablespoons of water, then blend. As the blender is running, slowly pour in the olive oil, then add a pinch of sugar. Pulse to combine. NOTE: Does not need to be smooth.

Grab a large bowl and mix in the vinegar, onions, dijon, capers (brine), and gherkins (brine). Then mix in half of the puree.

Take out the potatoes and let cool for a few moments, then peel about half of them while still warm. Cut the potatoes in half and put them in the bowl with the dressing. Add some salt and pepper, then serve room temp. with the remaining puree!

Adapted from Alex Guarnaschelli

Frank’s Red, White & Blue Burgers

What You’ll Need

Olive oil
3 pounds lean ground beef (Makes six patties)
Salt and black pepper
Frank’s Red Hot Buffalo Sauce
6 ciabatta buns
One stick of unsalted butter, melted
Pepper-jack cheese, sliced
Sliced Banana Peppers

Cover the bottom of frying pan with olive oil and place over medium-high heat. While the oil is heating, put the beef in a large bowl and season with salt/pepper. Then, add 1/3 cup of Frank’s Red Hot Buffalo. Mix the ingredients together.

Next, start forming the patties! Split the meat into six even 1-inch portions. Make sure the oil is hot, then put your patties into the pan, two at a time, three minutes on one side then flip the patties and do three on the other.

While you’re waiting for your burgers to finish cooking, preheat another small frying pan over medium heat. Grab a small bowl and mix your melted butter with two tablespoons of left over Frank’s. Spread the butter mixture on each side of the ciabatta buns and toast the buns with the butter mixture.

Once the buns are toasted, place them on a plate and begin building your burgers!

Adapted from Ree Drummond

Summery Pasta Salad

What You’ll Need

1/3 cup extra-virgin olive oil
1 cup fresh lemon juice
1/2 White Onion, diced
1 small clove garlic, minced
Salt and pepper
2 pounds of tomatoes, cubed
2 ears of corn
Black olives, sliced
1 pound Rotini pasta
2 cups of fresh mozzarella, cubed

1/4 cup chopped fresh thyme

Combine the olive oil, lemon juice (1/3 cup), onion and garlic in large bowl, then season with salt and pepper. Gently stir in the tomatoes and leave to sit for 15 minutes in room temperature.

While you marinate the tomatoes, bring two large pots of water to a boil. Salt one pot heavily, in the other, dump in your remaining lemon juice. In the salted pot, stir in your noodles and cook according to box directions. In your lemon pot, turn off the heat and submerge your corn in the water for ten minutes.

Once the pasta is tender, drain it and put it into a large bowl. Use a kitchen knife to cut the corn off of the cob. Stir in your olive oil mixture, cheese, thyme and vegetables into the bowl with the noodles, then refrigerate until it is ready to serve!

Adapted from Joe and Jill Biden

Classic Coleslaw

What You’ll Need

1 firm head purple cabbage
2 large carrots, peeled
1/2 sweet onion, such as a Walla Walla, chopped
2 Dill Pickles, diced into small pieces
3/4 cup mayonnaise
1 teaspoon dijon mustard
Black pepper

Rinse the cabbage and dry with a paper towel or air-dry. Then. cut the cabbage into four pieces and use a cheese grader to shred the cabbage into a large bowl. Next, use the same grader to shred the carrots. Combine the cabbage, carrots, onion, pickles, mayo and mustard. Season to taste with salt and pepper. Chill for as long as possible (at least an hour) before serving.

Adapted from Trisha Yearwood

Homemade Hot Dogs

What You’ll Need

1 cup cream cheese
3/4 cup mayonnaise
1 cup chives, diced
2 tablespoons unsalted butter
48 cocktail hot dogs
1/2 cup hot pepper sauce (Frank’s can be used here too!)
24 classic dinner rolls
1/3 cup finely chopped white onion
1 cup “Cool Ranch” Doritos, crushed

Mix the cream cheese and mayonnaise in a small saucepan over medium heat for about three minutes or until smooth. Take off the heat, let cool and stir in the chives.

Heat butter in a large skillet over medium heat. Once melted, add the hot dogs and stir occasionally, until cooked through. After about 5 minutes, add in the hot sauce and cook for one to two more minutes.

Place two dogs in each roll, then top them with the cream cheese drizzle, hot sauce, onions and Doritos! They are ready to serve!

Adapted from Food Network Kitchens

Whether you’re keeping it cool or spicing it up, we have the perfect dish for your 4th of July party!


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