fourth of july

Barbecued Chicken on the Grill

chicken parts (legs, thighs, wings, breasts), skin-on

Salt

Extra virgin olive oil oil

barbecue sauce, store-bought

Grilled Corn on the Cob

corn,

Butter (or an herb butter)

Easy Grilled Salmon

salmon

Extra virgin olive oil

soy sauce (use gluten-free soy sauce if cooking gluten-free)

garlic cloves,

ginger root, grated

garlic,

brown sugar

mirin (sweet Japanese rice rice vinegar

garlic

ginger

green onions

vegetable oil

chili pepper flakes

sake

mirin

red chili pepper flakes

white sugar

Beer Can Chicken

chicken

extra virgin olive oil or other vegetable oil

opened, half-full can of beer, room temperature

salt salt

thyme thyme

black pepper

Santa Maria Style Tri Tip

Tbsp Kosher salt

Tbsp black pepper

garlic powder

onion powder

cayenne

oregano

dry rosemary (or fresh, finely minced)

dry sage

Grilled Marinated Flank Steak

extra virgin olive oil

red wine vinegar

soy sauce

honey

flank steak

This simple Peach Crumble from Delish.com makes the most of what the summer season has to offer: a little cinnamon and ground ginger goes a long, sweet way!

Peach Crumble

large peaches, sliced (about 2 1/2 lb.)

c. sugar

lemon

cinnamon

kosher salt

c. all-purpose flour

c. (1 stick) melted butter

Vanilla ice cream,

I'm making this recipe using the frozen peaches we got from some quarantine food relief. It's the first time I see these peaches, they come chopped in round 4.4 oz plastic containers, Wawona frozen foods brand. After thawing in the fridge, they look and taste fresh, NOT in syrup, so these are working out good for this peach crumble!

So I made this and it was very easy and delicious, the only problem I had was that about 40% of the crumble ended up getting swallowed by the juice from the peaches while baking so there wasn’t a crunchy crumble topping over the whole dish, so I will definitely add extra crumble to the recipe next time I make this!!! Which will be soon!

Made it twice now with fresh peaches. Both times it turned out great. The 2nd time I used a whole stick of butter for the topping and everyone agreed it was better. Otherwise the crumble is a little dry.

Most amazing recipe ever for peach crumble.10/10 would recommend!

Delicious!!  I used homemade whipped cream instead of ice cream.  I’m typically the only one in my family who likes desserts like this.  However, with this one they all went back for seconds!

Wonderful recipe! I usually hate cooked fruit but I had some left over peaches and this was SO GOOD!!! Cant believe how perfect the crumb to peach ratio was and this is SO easy to make! Will definitely be making this recipe again!

Brought this to work for a birthday party and was nervous bc I had never made it before. It was a total hit and people took it home and asked for the recipe! Simple/easy to make and tasty! It was hard to resist digging in when it was warm.

This might be the best thing I've ever made. Peaches are in season right now and we bought a big container of them, too many to eat before they started going bad. Decided to turn them into a crumble and it was SO GOOD. Peaches got nice and soft, so much flavour. Will be making this again!

This was so incredibly good and ridiculously easy to make. Wouldn’t change a thing. Made last night and it’s gone today.  Will be making this again at the beach later this summer - wrote it down so it’s definitely a keeper!

Delish indeed! Used very ripe wrinkled peaches and voila! Amazing!!! With French vanilla ice cream- better than we could have bought at the bakery! We will use this recipe again.

This was fabulous, just as written! I made it last night and served with a scoop of vanilla ice cream....honestly it doesn&#39;t even need the ice cream, it&#39;s perfect all on its own!

Recently, I was on a cruise and had peach crumble for dessert.  It was fantastic, but this recipe is even better. It's easy to make, and uses only half the butter that peach crisp calls for, thereby cutting fat and calories. If I could give this recipe six stars, I would!

Have your dessert and cocktail magically come together in these Boozy Banana Puddings from Delish.com

Boozy Banana Puddings

vanilla pudding

c. milk

c. rum

(8-oz.) container whipped topping

bananas, sliced

c. crushed Nilla wafers

Whole Nilla wafers,

https://streaming.hearstdigitalstudios.com/c7fa429f-7a92-42cc-abbb-26eb5ae73156/video_rover_16x9_1080p_hd_1563314417_44367.mp4

Your summer party guests will go crazy for Boozy Banana Pudding

Boozy Banana Pudding Is Not For The Kids

Ground beef and porcini grilled burger, topped with Swiss cheese and sautéed onions and shiitake mushrooms.

Grilled Beef and Mushroom Burger

beef

mushrooms

Worcestershire sauce

kosher salt (add

large onion, sliced thin (about 2 cups)

Swiss cheese

Burger buns

"Will the recipe still work if I leave out the worcestershire sauce?  I usually don't have it because I don't like the flavor."

"Oh.....I forgot to add, I mixed up a little mayo and whole grain dijon mustard as a bun spread.  The flavors went great with the burger!"

"This is delicious! I don't have a coffee grinder and used a food processor to grind the \"flower mushroom\" from Asian store (I just remove the stalk and they are so much cheaper)  It keeps the burger moist despite no need for oil in the meat.  Grilling the buns with olive oil is such a great idea too!  This is a keeper!  Thanks Elise!"

Process the dried mushrooms in a food processor, or a clean coffee grinder (grind some raw rice to clean out coffee grinds), until ground into a powder. Remove any large mushroom pieces that didn't grind down, a few small pieces will be fine.

Make the burger mixture: In a large bowl, use your clean hands to gently mix together the meat, salt, mushroom powder, black pepper and Worcestershire sauce. Mix just until everything is mostly combined, a minute or two. Do not overwork the meat mixture or it will become tough and meatloaf-like.

Form into patties: Shape the meat into 3-4 patties, using about a quarter to a third of a pound per patty, creating a slight indentation at the centers of the patties (this will help keep the patties fairly flat when they cook, as the sides tend to contract more than the center).

Sauté the mushrooms, then the onions: Prepare your grill for high, direct heat. While the grill is heating up, heat a large sauté pan over high heat for 1 minute. Add the mushrooms and dry-sauté them until they release their water, about 2-3 minutes.
Add the onions and the olive oil, toss to combine and continue to sauté over high heat 1 minute. Add salt to taste and cook until the onions soften and begin to brown. Turn off the heat and place in a bowl.

Grill the burgers on high, direct heat to the desired doneness, between 5-8 minutes per side, depending on the thickness of the burgers and how hot your grill is.

Add the cheese: When the burgers are almost done, lay the Swiss cheese over them and allow the cheese to melt.

Grill the buns: Paint the burger buns with a little olive oil and toast them on the griddle or grill grates.

Assemble the burgers: To assemble, put a burger on the bun and top with the sautéed onions and mushroom mixture.

"I've had some good burgers in my time. That is HOT STUFF! You can get that at a number of different places."

"We grilled these up last night.  I only used a half ounce bag of dried Chanterelles in the burger because they were pretty expensive at my local grocery store, but they still gave the burgers a wonderful taste.  The burgers were so juicy! I did use fresh Shitakes with the onion to top, creamy havarti cheese and grilled brioche buns......yum! A keeper for sure, thanks!"

Biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb. Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for sorghum syrup, molasses or honey. They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits. Biscuits are easy to make. (A food processor makes easy work of this recipe. If you're looking to buy one, check out <a href="http://thesweethome.com/reviews/the-best-food-processor/">this guide from our colleagues at The Sweethome</a>.)

All-Purpose Biscuits

all-purpose flour,

baking powder

sugar

salt

cold, unsalted butter,

milk

Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.

Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.

Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.

Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.

Almost nothing beats a barbecue pulled pork sandwich, but this faster and leaner spin, which is made with roasted chicken thighs and breasts and a quick barbecue sauce, is a delicious alternative that only tastes like it took all day to cook. Serve on buns with a <a href="https://cooking.nytimes.com/recipes/1016256-pickleback-slaw?action=click&amp;module=Global%20Search%20Recipe%20Card&amp;pgType=search&amp;rank=1">vinegary slaw</a> and <a href="https://cooking.nytimes.com/recipes/1019546-classic-ranch-dressing?action=click&amp;module=Global%20Search%20Recipe%20Card&amp;pgType=search&amp;rank=8">ranch</a> or buttermilk dressing, if you like. For a smokier flavor, use a combination of sweet and smoked paprika. Like most barbecue recipes, this is even better reheated the next day.

Barbecue Pulled Chicken

bone-in, skin-on chicken thighs

chicken breasts

sweet paprika

ground cumin, plus more as needed

Kosher salt and black pepper

olive oil

canola oil

shallots

(12-ounce) bottle stout beer

cider vinegar

tomato paste

dark brown sugar

Dijon mustard

garlic cloves, finely grated

Heat the oven to 375 degrees. Pat the chicken thighs and breasts dry and place them on a sheet pan. In a small bowl, combine 1 teaspoon paprika with the 1/2 teaspoon cumin, cayenne, 2 teaspoons salt and 1 teaspoon black pepper. Whisk in the olive oil, then pour over the chicken and toss to coat.

Roast the chicken for 35 to 45 minutes, depending on the size of the pieces, until an internal thermometer registers 165 degrees in both the thighs and breasts. Set aside until cool enough to handle, reserving the pan drippings.

Meanwhile, heat the canola oil in a medium saucepan over medium. Add the shallots and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the beer, vinegar, Worcestershire, tomato paste, brown sugar, honey, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper, plus the remaining 1/2 teaspoon paprika and a pinch of cumin; whisk until smooth. Bring to a boil, then turn the heat to medium-low and cook for 20 to 25 minutes, stirring occasionally, until reduced and thickened.

Remove the meat from the thighs and breasts, discarding the bones and skin. Tear the meat into bite-size pieces and place in a large bowl. Add a few tablespoons of the reserved drippings and toss to coat.

If serving immediately, add the chicken to the sauce, toss and warm through over medium heat. If making in advance, add the sauce to the chicken, toss well, and refrigerate for up to 3 days. Reheat in a saucepan set over medium heat before serving, or partly covered in a 350-degree oven for 20 minutes.

Brownies recipe | Epicurious.com

unsalted butter

chocolate

all-purpose flour

eggs

vanilla

walnut pieces, coarsely chopped (1 1/2 cups)

Barbecued chicken isn’t, really: It’s grilled rather than smoke-roasted at low temperature. But it requires a similar attention to technique. You’ll want to move the pieces around on the grill to keep them from burning, and flip them often as well. Cooking barbecued chicken benefits from a basting technique used by the chef and outdoor cooking maven Adam Perry Lang, who thins out his sauce with water, then paints it onto the meat he’s cooking coat after coat, allowing it to reduce and intensify rather than seize up and burn.

Barbecued Chicken

barbecue sauce

chicken legs

Kosher salt and black pepper,

Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one of the burners down to low or off, lower cover and heat for 15 minutes.)

Meanwhile, combine barbecue sauce with 1 cup water and stir to combine. Set aside.

Sprinkle the chicken pieces generously with salt and pepper, then put them on the grill directly over the coals and cook for about 15 minutes, turning once every 5 minutes or so, and brushing with the thinned barbecue sauce. When the chicken skin starts to crisp and darken, move the pieces to the cooler side of the grill and let them cook for 15 to 20 minutes more, or until a peek inside shows that the meat no longer has any red at the center.

Move the chicken back onto the hot side of the grill and baste with sauce again, turning the meat a few times. Remove to a warmed platter and serve.

How to cook barbecued chicken on a grill.

How to Cook Barbecued Chicken

"You can drink a mojito without really thinking about it, and that's a pretty good recommendation for a summer cocktail," William Hamilton wrote in a 2002 article about the cocktail and its increase in popularity in the United States. The mojito originated in Cuba as a farmers' drink in the late 19th century as Cuba's rum industry modernized, making the mojito as common as beer. Only the rich drank it with ice and soda. This version is straightforward and simply perfect for a hot day. Muddle a handful of fresh mint leaves and some lime juice in the bottom of a glass. Then add rum, sugar, ice and a bit of club soda. Shake and serve.

Mojito

mint leaves, torn

lime juice

white rum

club soda

Muddle (crush with a pestle) the mint with the lime juice in the bottom of a tall cocktail glass.

Add the rum, sugar, crushed ice and soda. Cover and shake, and uncover, serving with a lime wedge.

Check out this easy recipe for the best grilled ranch potatoes from Delish.com!

Grilled Ranch Potatoes

lb. baby potatoes, halved

ranch seasoning

Ranch dressing, for drizzling

chives,

What is your favorite thing to dip in Ranch?

I boiled my potatoes until they were just tender then grilled. No, not because I cannot wait 15 minutes but because the kabobs I was making with them cooked faster that that. These were very good!

Really good...I'm a vegetarian & only have a George Foreman grill. They took a lot longer than 15 minutes to cook since the heat isn't as high as a regular grill. I may try them in my air fryer next time. Still, they were delicious!

https://streaming.hearstdigitalstudios.com/5c1ce6ff-a586-4765-9107-26b666014331/video_rover_16x9_1080p_hd_1556314398_47288.mp4

These heavenly little bars, adapted from the Southern cookbook author Julia Reed, are a modern-day, perfect-for-a-picnic version of a traditional custard pie made from flour, cornmeal, sugar, eggs, butter and buttermilk. They are like lemon bars without the lip-puckering citrus: a blanket of egg-rich custard generously laced with vanilla atop a lightly salted, crumbly shortbread crust.

(If you don't have buttermilk, you can make an easy substitute by combining one tablespoon of white vinegar or lemon juice with a cup of milk. Let stand for 5 minutes, then measure out 3/4 cup.)

Chess Pie Squares

confectioners’ sugar

unsalted butter (1 1/2 sticks), softened

unsalted butter (1 1/2 sticks), at room temperature

granulated sugar

vanilla extract

buttermilk,

cornmeal

Make the shortbread crust: In a large bowl, whisk together flour, sugar and salt. Cut in butter with a pastry blender or two forks until well blended and the dough holds together when you press a lump in your hand.

Press dough evenly into the bottom of 9-by-13-inch baking dish. Bake until edges begin to brown, 15 to 18 minutes. Remove shortbread from oven and let cool slightly. Reduce oven temperature to 325 degrees.

Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 5 minutes. Beat in egg yolks, one at a time, until well blended. Switch to the whisk attachment and slowly beat in vanilla and buttermilk until well blended. Beat in cornmeal and flour until just combined.

Pour filling over crust. Bake for 25 to 30 minutes, or until the top is golden and set. Cool in the baking dish on a wire rack and cut the dessert into 24 squares (each about 2 inches) to serve.

This is the kind of dessert worth dreaming about: a buttery yellow cake topped with a chocolate-sour cream frosting, made doubly rich with cocoa powder and melted chocolate. The batter may seem thin when you spread it in the pan, but, once baked, it rises to perfection. It’s not a towering, lofty cake — it’s not meant to be — but when it’s covered with a generous layer of frosting, it makes for the ideal cake-to-icing ratio. For a perfect cake, make sure designated “room temperature” ingredients truly are; this helps ensure that the batter is fully incorporated so the cake bakes evenly.

Yellow Sheet Cake With Chocolate Frosting

Nonstick cooking spray

eggs egg

baking soda

fine sea salt

180 milliliters whole milk

unsalted butter,

cocoa powder

sour cream

bittersweet chocolate, melted and cooled

Sprinkles, for finishing (optional)

Lightly grease a 9-by-13-inch pan with nonstick spray. Heat the oven to 350 degrees.

Make the cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 4 to 5 minutes. Beat in the eggs one at a time, then the egg yolk, scraping the sides of the bowl after each addition. Mix on medium speed until fully incorporated, about 1 minute. Add the vanilla extract and mix to combine, 15 to 30 seconds.

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The most viewed fourth of july recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine