Do you have a 4th of July tradition? We don’t really have one. Every year is different and kind of last minute. When I was young and my Aunt Marie lived nearby, we’d go to her house for a pool party and BBQ with other cousins and family. After she moved we’d do BBQ’s at my parents house or other family members places, but nothing really consistent from one year to the next.
This year, we’re staying put. I’m pulling out the BBQ and cooking a tasty 4th of July meal for me, Rachel, Baby Boy, and whoever stops by. (Which I guess makes that an open invite to you – so long as you bring dessert!)
We don’t have a pool, but that’s ok. We’ll play in Baby Boy’s water table, a kind of conclave plastic table you can fill with water and floating toys. You can’t really put your feet in it, as it is a table and a little size-restrictive if you are taller than 2 feet.
In any event, since I’m responsible for my own 4th of July eats this year I’ll have to do some menu planning. Here is what I’m thinking of cooking.
This fresh, homemade salsa hands down beats anything out of a jar. We regularly make it to go with our tacos, nachos, mexican salad, or just to enjoy with some chips on a hot day. Which is what we’ll be doing on the 4th.
And you can’t have a party without dip. Though the question is which dip to go with. I’ve been addicted to Buffalo Chicken Dip since I first tried Aunt Sherry’s a few years ago. I like mine so hot my tongue wants to fall off. But you don’t need to be a maniac like me to enjoy this dip which isn’t too hot.
The other alternative – or perhaps in addition to – the Buffalo Dip is this hoagie “dip”. Like eating a sandwich only not. The only problem with this recipe is because it’s deli meat and Rachel is pregnant she can’t eat it, so if no one comes to our little shindig I’ll be eating it all myself. And while I totally could, it is bathing suit season isn’t it?
Still one of the my favorite rib recipes, and I’ve tried a couple since first posting this recipe. It does require a slow bake in the oven though, so if it’s too hot I may pass on this one, as tasty as they are.
I think hamburgers and hot dogs are pretty much a requirement of any 4th of July party. I like to make my own burgers as I find the seasonings and care I put into forming them always make a tastier burger. This particular recipe is a favorite and mixes things up a little (pun intended) by using meatloaf meat (lamb, veal, beef) mixture and a bunch of herbs and spices.
A recipe we first shared last year, we’ve made it a couple of times as it’s a great BBQ compliment. This may be gracing our dinner plates tomorrow as well!
Not only is this salad vibrantly colorful and pretty to look at but it’s fresh and crispy ingredients are very satisfying on a hot summer day.
I made this last week, and it was so easy and, best of all, didn’t require me to turn on the oven, that I’ll be making it again. Plus, it’s S’mores. What’s not to love?
So there you have it. A peek at our tentative 4th of July dinner menu. Some of this is dependent upon how many guests we have, but we’ll be going with at least some of it (especially those S’mores Bars).
Have a Happy and safe 4th of July!