As summer begins this month, many of us are embracing warmer weather, longer days, and weekend cookouts. One of the most traditional cookout days of the year is July Fourth, as we Americans celebrate our nation and freedoms with fireworks, food and unity.
Due to our nation’s current battle against the COVID-19 pandemic, Fourth of July celebrations may look a little different than years past: though this does not have to stop you from honoring our country— from the comfort and safety of your backyard with a celebratory cookout.
family pleasing menu is the first step to satisfying barbecue, so this month we
have collected some great Fourth of July recipe ideas for you try at your
Mustard-Glazed Mushroom Burger
· 2 pounds ground beef (85-percent lean)
· Kosher salt and freshly ground black pepper
· 1/4 cup Dijon mustard
· 3 tablespoons soy sauce
· 1 teaspoon sugar
· 6 slices Swiss cheese
· 1 tablespoon olive oil
· 8 ounces chopped Baby Bella or Cremini mushrooms
· 2 teaspoons fresh Thyme leaves or 1 teaspoon dried
· 2 cloves garlic, minced
· 6 yeasty buns
1. Preheat the grill to medium-high heat.
2. Form the beef into 6 burgers; sprinkle with salt and pepper.
3. To make the glaze, mix together the mustard, soy sauce and sugar in a small bowl.
4. Grill the burgers until desired doneness, 4 to 5 minutes per side for medium rare, brushing the burgers with the glaze about halfway through. A minute before removing the burgers from the grill, top with the cheese.
5. Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the mushrooms until beginning to soften, about 5 minutes. Add the thyme and garlic and cook until the mushrooms are soft, about 3 minutes more. Season with salt and pepper.
6. Toast the buns and serve the burgers with the mushroom topping.
Recipe and image from Food Network
Grilled Corn on the Cob with Lime Butter
· 12 ears fresh corn, unshucked
· 1/2 pound (2 sticks) unsalted butter, room temperature
· 3 limes, zest finely grated
· 1 bunch fresh chervil, chopped
· Salt and freshly ground black pepper
· 1/2 pound queso fresco, finely grated
· 1/4 cup cayenne pepper
1. Soak the corn in a large container of water for 1 hour. Prepare the grill. Put the soaked cobs on the hot grill and cook for 30 to 40 minutes, turning frequently. The corn is done when it feels soft when you press on it.
2. While the corn is grilling make the lime butter: in a small bowl add the butter, lime zest, chervil, and salt and pepper, to taste. Mix well and spread onto a large plate. Spread the queso fresco onto another plate.
3. Take the corn off the grill and carefully peel back the husks (keep in mind the corn will be hot).
4. Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle. Roll in the lime butter and then roll in the queso fresco; sprinkle with the cayenne pepper.
5. Place on a large platter and serve immediately.
Recipe and image from Food Network
Fourth of July Fruit Pizza
· 1 pkg. (16.5 oz.) refrigerated sliceable sugar cookies
· 1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
· 1/4 cup sugar
· 1/2 tsp. vanilla
· 1 cup sliced strawberries
· 2/3 cup blueberries
· 2/3 cup raspberries
· 1/2 cup blackberries
1. Heat oven to 375°F.
2. Line 12-inch pizza pan with aluminum foil; spray with cooking spray.
3. Place cookie dough slices in single layer on bottom of prepared pan; press to completely cover bottom of pan.
4. Bake 14 minutes or until edge is lightly browned; cool completely.
5. Invert cookie crust onto plate; carefully remove foil. Turn crust over on plate.
6. Beat cream cheese, sugar and vanilla with mixer until blended; spread onto crust. Top with berries.
7. Refrigerate 2 hours.
Recipe and image from Kraft Heinz