This year, for the 4th of July, let's take a step back and depart from the usual hot dogs and potato salad.
I know, I know. It seems like sacrilege. But I propose we plan a 4th of July BBQ menu that is a little bit unexpected, a little bit familiar, and a whole lot of delicious. Are you with me?
Appetizer: Stuffed Mini Peppers
Everyone needs something to munch on while people arrive and you get the rest of the meal ready to go. Those appetizers are just as important as anything else you serve – they set the tone for the meal! This year, try this Stuffed Mini Peppers recipe. Adorable mini peppers are stuffed with tangy goat cheese and herbs. They're flavorful but still light enough for summer.
Stuffed Mini Peppers Recipe
Ingredients
- 1/2 cup panko breadcrumbs
- 4 teaspoons olive oil, divided
- 25 mini bell peppers, washed
- 10 ounces goat cheese, room temperature
- 4 ounces fat free cream cheeses, room temperature
- 2 tablespoons chives, chopped
- black pepper, to taste
Directions
- Preheat oven to 350°F.
- In a small skillet, heat 1 teaspoon of olive oil over medium/low heat. Add panko bread crumbs and saute until crumbs are golden brown. Remove from heat and set aside.
- Slice peppers in half lengthwise, taking care to leave the stems intact whenever possible. This is purely for presentation, so if you lose a stem or two, don't worry. Remove spongy ribs and seeds. Arrange peppers on a rimmed baking sheet, drizzle with remaining 3 teaspoons (1 tablespoon) of olive oil and set aside.
- In a small bowl, mix together goat cheese, cream cheese, herbs and pepper with a fork until well combined. Spoon or pipe the cheese mixture into the hollowed out peppers. Sprinkle toasted panko bread crumbs evenly over peppers and bake for 12-15 minutes or until peppers are tender and the goat cheese is warm.
Notes
You may use any fresh herb you like in place of chives.
Drink: Basil Gin Smash
While everyone is milling about, it is always nice to have a drink in hand. In addition to beer or wine, try providing a creative mixed drink, such as a Basil Gin Smash. This drink is herbaceous and refreshing, and provides a great opportunity to use up some of the excess basil from your yard.
Basil Gin Smash Recipe
Ingredients
- 10 fresh basil leaves
- 2 ounces simple syrup
- 2 ounces lemon juice, freshly squeezed
- 4 ounces good quality gin
- ice cubes
Directions
- In a cocktail shaker add basil leaves, simple syrup and lemon juice.
- Using a wooden muddler, crush the basil till bruised and fragrant. You will notice the liquid will start to turn slight green in color.
- Pour in gin and ice cubes. Add top to the shaker and give the drink a good shake until the outside of the cocktail shaker is freezing cold. I always know when to stop because it starts to get too cold to hold any longer.
- Strain into a short cocktail glass, add additional ice and garnish with basil leave if desired.
Main: Grilled Pork Loin and Pineapple
Now it's time to think about the main event: Grilled Pork Loin and Pineapple. Grilled pork loin is an unexpected choice, but it pairs well with rosemary and sweet grilled pineapple, making this main dish a hit with crowds.
Grilled Pork Loin Recipe
Ingredients
- 1 1/2 pounds pork loin, boneless and silver skin removed
- 1/2 cup pineapple juice
- 1/4 cup olive oil
- 2 cloves garlic, minced or pressed
- 1 sprig fresh rosemary
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/2 pineapple, peeled, cored and cut into 8 long spears
Directions
- Combine the pineapple juice, olive oil, garlic, rosemary and salt and pepper in a long shallow bowl or large ziplock bag.
- Place pork in the marinade, seal and refrigerate for 1 hour.
- Heat grill to medium. Remove pork and pat dry, discard marinade. Grill pork tenderloin about 3-5 minutes on each side. Turn heat to low and cook another 10 minutes until inside reached 140°F. Remove from grill and cover with foil, let sit for 10 minutes before slicing.
- Over a medium high grill, place pineapple spears on the grates. Cook about 3 minutes on each side until nice grill marks have formed and the pineapple is warmed through. Serve with sliced pork tenderloin.
Sides: Crock Pot Baked Beans and Brussels Sprout Salad
For our sides, Crock Pot Baked Beans are a familiar dish made even easier for the host or hostess in the slow cooker. Brussels Sprout Salad is an unexpected way to use an oft-forgotten vegetable, with a tangy vinaigrette and additions such as walnuts, avocado and blueberries making this a lighter option that does not disappoint on flavor.
Crock Pot Baked Beans Recipe
Ingredients
- 1 15 oz can navy beans, drained
- 1 15 oz can black beans, drained
- 6 ounces pork belly
- 1 medium red onion, sliced
- 1/4 cup molasses
- 3 tablespoons brown sugar
- 2 teaspoons stone ground mustard
- 1 tablespoon rib rub
Directions
- Drain the beans and add them to the crock.
- Remove the hard portion of fat from the pork belly, and then cube the rest and add it to the crock.
- Add the onion, molasses, brown sugar, mustard, and the rib rub.
- Add 2 cups of water and stir to combine all the ingredients.
- Cover and cook in the slow cooker for 4 hours on high or until the beans are tender and the pork is cooked through.
- Remove the lid from the crock and continue cooking for an additional 45-60 minutes until the sauce has thickened.
Brussels Sprout Salad Recipe
Ingredients
- 3 tablespoons walnut oil
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 2 teaspoons stone ground mustard
- 1/4 teaspoon salt
- 5 cups brussels sprouts, shaved
- 1 large fuji apple, cored and chopped
- 1/2 cup red onion
- 1/2 cup blueberries
- 1 avocado, diced
- 3/4 cup walnuts
- feta cheese, for serving
Directions
- Preheat the oven to 400°F.
- Spread walnuts on a cookie sheet and bake until they have some color to them and are fragrant, about 5 to 8 minutes. Allow walnuts to cool enough to chop.
- In a large salad bowl or mixing bowl, whisk together the walnut oil, lemon juice, lemon zest, cider vinegar, mustard and salt until smooth.
- Wash the Brussels sprouts, chop off all of the hard stems and remove the leaves that fall off easily.
- Slice Brussels sprouts from tip-to-tail (not length-wise). Stop slicing once you get to the hard white part – this part you can either discard or chop finely.
- Using your hands, break apart any slices of sprouts that are stuck together (this can usually be achieved by simply tossing the shaved Brussels sprouts)
- Add shaved Brussels sprouts to the bowl with the dressing and toss together until Brussels are completely coated.
- Add the remaining ingredients and toss together.
Serve as a side salad for a delicious and healthy meal!
Dessert: Blueberry Crisp
For dessert, let's bypass the traditional apple pie or flag cake and turn to an easy, delicious Blueberry Crisp recipe. Tart-sweet blueberries and a crispy topping make for the perfect summer dessert. Topped with whipped cream or vanilla ice cream, this is the perfect way to end a fabulous BBQ meal.
Blueberry Crisp Recipe
Ingredients
For the Filling:- 4 cups blueberries, fresh
- 1/4 cup granulated sugar
- 1 lime, zested
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup quick oats
- 1/4 cup unsalted butter, softened
- 1 lime, zested
- 1 cup heavy cream
- 1/3 cup granulated sugar
Directions
- In a bowl, combine the blueberries, granulated sugar and the zest of one lime. Pour into the bottom of a 2 qt casserole dish.
- For the crumble, combine the sugar with flour, oats, butter and zest of lime. Mix until the butter is incorporated and the mixture becomes like "crumbs."
- Spread over top of blueberries, pressing until it becomes firm.
- Bake in a 375°F oven for 35 minutes.
- For the whipped cream, beat the cream and sugar on high with an electric mixer for 3 minutes, until stiff peaks form. Refrigerate until ready to use.
- Serve the hot crumble with a spoonful of whipped cream. ENJOY.
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