Tastes Like Fireworks | Our Best July Fourth Recipe Roundup

July 02, 2019

Tastes Like Fireworks | Our Best July Fourth Recipe Roundup

With the long weekend coming up I figured why not do a July Fourth recipe roundup! Now that you have your menu set you can sit back, go swimming, eat some burgers, hang out with friends and family, and watch some fireworks! Here are some of my favorite recipes that I thought would be perfect for July Fourth and beyond. I promise this chili will be your new go to any time of the year!

Guests or not, enjoy your holiday this year and this July fourth recipe roundup Prep and Rally style! 
Appetizer: Jerk Chicken Tapas
july fourth recipe roundup meal prep
Warm up those tummies with these yummy chicken tapas. Appetizers are like first impressions- start with something good and they’ll know what to expect next ;)
Yield: 4-6
Ingredients:
Chicken:
2 teaspoons garlic, minced
2 teaspoons ginger, minded
½ cup ketchup
¼ cup soy sauce
¼ cup apple cider vinegar
½ teaspoon nutmeg
1 teaspoon allspice
1/3 cup brown sugar
¼ cup rum
¼ cup lemon juice
¼ cup water
½ teaspoon salt
¼ teaspoon coarse black pepper
3 boneless, skinless chicken breasts
Plantain Chips:
2 plantains, sliced very thinly (1/8-inch) on a diagonal into roughly 20-25 pieces
3 cups vegetable oil
salt
   To garnish:
2 cups of guacamole
¼ cup cilantro, chopped
2 scallions, thinly sliced, green parts only
1 lime wedge
    Directions:
    In a medium pot, combine all chicken ingredients. Bring to a boil and simmer covered for 20 minutes, flipping halfway through. Remove from sauce and shred the chicken using two forks. Return the chicken to the sauce. Remove from heat and let come to room temperature.
    To make the plantains, pour oil into a medium, heavy bottomed pan and heat it to 350 degrees. Fry the plantain slices in batches until crisp and golden, 2-13 minutes. Stir them while frying to keep from sticking together. Remove plantains from the oil and drain on a paper towel-lined plate. Sprinkle a pinch of salt and let cool.
    On a serving plate, layer plantain chips, shredded chicken, guacamole, scallions and chopped cilantro. Repeat all layers, finish with a squeeze of lime and serve immediately.
     
    Main: Loaded Hot Dogs
    july fourth recipe roundup meal prep
    These super summery dogs are perfect for the 4th of July! Whether you’re having guests or it’s just the fam, everyone will love these. You can even turn it into a “hot dog bar” and sort out pesto, garlicky broccolini, chili, and any other desired topping into bowls!
    Yield: 4-5 cups
    Ingredients:
    For Pesto:
    4 cups fresh basil
    2 cloves garlic
    1 cup olive oil
    ¼ cup pine nuts (or sunflower seeds)
    Salt to season
      Directions:
      Blend all ingredients together in a food processor and store in a storage container.
       
      For Garlicky Broccolini:
      Yield: 6
      Ingredients:
      3 bunches broccolini, ends trimmed, cut into 2 inch pieces
      3 cloves garlic, minced
      2-3 tablespoons oil
      Salt to season
        Directions:
        Place broccolini on large baking sheet and coat in garlic and oil. Season with salt and roast at 425 degrees for 15 minutes until cooked through and bright green.
         
        For Chili:
        Yield: 6
        Ingredients:
        2 tablespoons oil
        1 onion, small diced
        1 red bell pepper, small diced
        2 lb ground beef
        1 tablespoon chili powder
        2 teaspoons smoked paprika
        2 teaspoons onion powder
        2 teaspoons garlic powder
        1 ½ teaspoon salt
        3 teaspoons chipotle in adobo sauce
        2 cups marinara sauce (or canned tomato sauce)
        2 tablespoons cocoa powder
        1, 15.5 oz kidney beans, drained and rinsed
          Directions:
          In a medium pot, sauté the onions and peppers together until golden. Next, add the spices and chipotle in adobo sauce and mix for another minute or two. Add in remaining ingredients and bring to a boil. Simmer and cook covered for 20 minutes. Season with additional salt as desired. Let cool and store.
          Grill or boil hot dogs of choice
          Toast buns right before serving and load ‘em as you like!
           
          Salad: Fresh Grilled Corn Salad
          july fourth recipe roundup meal prep
          This salad is perfect for your July 4th BBQ because it will perfectly pair with anything you grill. It tastes colorful and is definitely vibrant to look at! Enjoy!
          Yield: 4-6 
          Ingredients:
          Carrots:
          8 medium heirloom carrots, sliced vertically
          Drizzle with oil and salt and grill for about 7-8 minutes per side
          Roughly cut
          Corn:
          Peel and clean 4 ears of fresh corn
          Drizzle in oil and salt
          Place on grill and rotate until evenly cooked on all sided
          Peaches:
          5 firm peaches
          Cut around the pit into half moons and place on the grill for 4 minutes
            Dressing:
            ¼ cup fresh tarragon
            ¼ cup fresh basil
            ¼ cup extra virgin olive oil
            3 tablespoons apple cider vinegar
            ¼ teaspoon salt
            1/8 teaspoon pepper
            1 clove garlic peeled
            1 teaspoon Dijon mustard
            1 tablespoon fresh lemon juice
              Directions:
              In a bowl, place 2 bunches of baby arugula
              Cut off corn from the cob and place in the bowl
              Cut carrots into bite sized pieces and place in the bowl
              Cut peaches into bite sized pieces and add to bowl
              Add in 1/3 cup sunflower seeds and toss with dressing. Serve immediately.
               
              Side: Smoky Buffalo Potatoes with Avocado Dip
              july fourth recipe roundup meal prep
              Who doesn’t love a side of roasted potatoes with guacamole twist! These yummy potatoes have that smoky BBQ flavor and literally taste like summer.
              Yield: 4-6 servings
              Ingredients: 
              Potatoes:
              2 24 oz bags petite red or white potatoes, washed and halved
              2 tablespoons olive oil
              1 teaspoon garlic powder
              1 ¼ teaspoon kosher salt
              1 ½ teaspoon chili powder
              6 tablespoons Frank’s hot sauce, divided
              2 tablespoons of your favorite BBQ sauce, divided
              Dip:
              2/3 cup Daisy sour cream (can use dairy free sour cream!)
              1 ripe avocado, scooped out and pit removed
              ¼ cup freshly torn cilantro
              1 teaspoon salt
              3 teaspoons white vinegar
                Directions:
                To make the potatoes: Preheat oven to 425 degrees, and line a baking sheet with parchment paper. Spread potatoes evenly on the parchment paper and top with oil, garlic powder, salt, chili powder, 3 tablespoons of the Frank’s hot sauce and 1 tablespoon of BBQ sauce. Massage all together, spread out evenly again and roast for 25 to 30 minutes until potatoes are golden brown and crisp.
                Prepare the dip: In a food processor or using an immersion blender with a cup attachment, blitz together the sour cream, avocado, cilantro, salt and vinegar. Pour into a serving bowl and set aside.
                Remove potatoes from oven and immediately toss with remaining 3 tablespoons of hot sauce and 1 tablespoon of BBQ sauce. (For a less spicy potato simply skip this step.)
                Serve hot potatoes alongside avocado sour cream dip for a delicious side dish.
                 
                Dessert: Homemade Ice Cream Cupcakes
                july fourth recipe roundup meal prep
                Cool off from the summer heat with these delicious cupcakes. The kids love them and they’re perfect for the post swim snack!
                Yield: 6 cupcakes 
                Directions:
                6 sugar cones, roughly broken
                1 pint ice cream of choice
                Bottles of cake icing with different shaped tips
                Fun cake decorations and candies
                  Ingredients:
                  In a food processor, blend the ice cream cones until well chopped but not completely powder. Place about 2 tablespoons of the cone mixture in the bottom of each muffin tin. Distribute the ice cream among the 6 cupcake molds and press down with a spoon or offset spatula to adhere to the cone crumbs. Smooth out with a spoon and freeze for at least 30 minutes. Remove from freezer using a small rubber spatula, gently lift the cupcake out of the tin and place on a serving plate. Decorate as desired- have fun with the kids!
                   
                  Drink: Coconut Pineapple Floats
                  july fourth recipe roundup meal prep
                  Nothin' says summer like a good ol' pineapple cocktail!
                  Yield: 2 servings
                  Ingredients:
                  6 Tbsp canned, crushed pineapple with juice
                  2 Tbsp coconut cream (top white layer in can) or coconut meat from fresh virgin coconut, scraped and pureed
                  ½ cup chilled almond milk
                  2 tsp maple syrup
                  2 scoops vanilla or coconut ice cream
                  Rum
                  Toasted coconut flakes
                  Coconut shell for serving

                  Directions:
                  Prepare 2 serving glasses or coconut shells for serving.
                  Fill each glass with 3 tablespoons pineapple (include both juice and pineapple pieces), and whisk one tablespoon of coconut milk or blended coconut meat in each. Add the almond milk to each, and mix in the maple syrup. Add ice cream and rum if desired. Top with toasted coconut. Serve with a big bubble tea straw.