July 4th Recipes & Ideas

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Salmon with Lemon-Caper Sauce

4 Salmon Fillets, about 6 oz. each
1/8 tsp Salt
1/8 tsp freshly ground Black Pepper
2 large Lemons
4 tsp Capers, drained
2 cloves Garlic, minced
1/4 Low-sodium Chicken Broth
1 tsp Cornstarch or Arrow Root (to thicken sauce)

Warm a large non-stick skillet over medium-high heat until hot. Add the salmon fillets and sprinkle with salt and pepper. Cook the salmon for about 10 minutes, or until the fish flakes easily when tested with a fork. Make sure to turn the fish at least once, about halfway through cooking. Transfer the salmon to a serving platter and keep warm. Meanwhile, grate about one-half teaspoon of zest from one of the freshly washed lemons. (The zest is the colored portion of the lemon rind, with none of the white pithy part.) Slice one of the lemons in half and squeeze out one brimming tablespoonful of lemon juice. Slice the remaining lemon into wedges for garnish, and reserve. Reduce the skillet heat setting to medium, and add the capers to the skillet. Cook the capers for a few minutes to warm through, stirring constantly. Add the minced garlic and cook a minute longer, until golden. Add the chicken broth, lemon zest, and lemon juice. Add cornstarch or arrow root, stir again. Heat the sauce through, stirring occasionally. To serve, spoon some of the sauce over the warm salmon and garnish each piece with a lemon wedge. Great with deep green vegetables or red potatoes. Serves 4.

Crab Bisque

1 stalk Celery, thinly sliced
1 small Onion, chopped
1/2 cup Green Bell Pepper, chopped
3 Tbs Butter or Margarine
1 14-oz cans Cream-style Corn
2 10-oz cans Condensed Cream of Potato Soup, undiluted
1 1/2 cups Whole Milk
1 Heavy Cream
1/2 cup Water
2 Bay Leaves
1 T fresh Thyme, chopped
1/2 tsp Garlic Powder
1/4 tsp White Pepper
3 6-oz cans Crabmeat, drained and flaked

In a large saucepan or stock pot, saut the celery, onion, and green pepper in the butter or margarine over medium heat until tender. Add the creamed corn, condensed cream of potato soup, milk, heavy cream, and water; stir to combine. Add bay leaves, fresh thyme, garlic powder, and white pepper. Check seasonings after stirring, and adjust to taste. Add crab meat and stir. When the crab is heated through, remove the bay leaves and serve warm. Great with a salad and flavored biscuits. Serves 4 to 6, twice.

Taco Soup

1 package Taco Seasoning Mix
1 can prepared Chili
1 can Corn, drained
1 can Diced Tomatoes, drained
1 can Black Olives, sliced
1 cup Water
1 cup Nacho Chips, crushed
1 cup Cheddar Cheese, grated
Salsa and Sour Cream for garnish

Simply combine the taco seasoning mix with the prepared chili, corn, tomatoes, black olives, and water in a soup pot over medium heat. Stir to combine all the ingredients, then bring the mixture to a boil. To serve, ladle portions into soup bowls and top with a handful of crushed nacho chips and grated cheddar cheese. Spoon a bit of salsa and sour cream on top, too, if desired. You can serve this recipe for a quick summertime lunch, or make it a full meal with a side of refried beans and warm tortillas. Serves 4.

Shrimp Scampi

8 oz. dry Angel Hair Pasta
1 3/4 cups Chicken Broth
2 cloves Garlic, minced
1/4 tsp. Salt
1 Tbs. fresh Lemon Juice
1/8 tsp. Black Pepper
1/4 cup Green Onions or Scallions, chopped and divided
1/4 cup fresh Parsley, minced and divided
1 lb. raw Shrimp, peeled and deveined

Prepare the Angel Hair Pasta as directed on the manufacturer's packaging and reserve. Meanwhile, in a heavy skillet over medium-high heat, combine the chicken broth, garlic, salt, lemon juice, and black pepper with 3 or 4 tablespoons each of the green onions and parsley. Bring the mixture to a boil and add the shrimp. Cook the shrimp for 3 to 5 minutes, or until the semi-transparent shellfish turn white and pink. Serve portions of the drained pasta with the shrimp sauce topping. Sprinkle some of the remaining parsley and green onions over the top of each service. Serves 4.

Roasted Moroccan Spiced Chicken

3 1/2 lb chicken
4 garlic cloves
1 lemon, halved
1/2 teaspoon cumin, ground
1/2 teaspoon coriander, ground
1/2 teaspoon paprika
1/2 teaspoon pepper, fresh grind
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
3 tablespoon olive oil

Preheat oven to 400F. Pat chicken dry. Rub with flattened garlic cloves; place garlic in cavity. Squeeze lemon into small bowl; place lemon in cavity. Brush chicken with half of juice. Mix spices and salt and rub over and inside chicken. Tie legs together. Heat oil in large ovenproof skillet.Add chicken, breast side up. Add remaining lemon juice to skillet. Baste chicken withpan juices. Transfer to oven, and bake until juices run clear. Baste occasionally. Roast about 1 hour...

Shrimp & Wild Rice

1/2 cup uncooked wild rice
1 cup water
1/4 teaspoon chicken flavored bouillon granules
2 tablespoon white wine vinegar
1 tablespoon chablis or dry white wine
1 teaspoon vegetable oil
1/8 teaspoon sugar
1/8 teaspoon curry powder
1 centiliter garlic minced
3/4 lb large shirmp peeled & deveined
2 tablespoon thinly sliced
1 green onion tops

Wash Wild Rice in 3 Changes Of Hot Water. Drain. Combine Rice, 1 C. Water & Boullon Granules in A Small Saucepan. Bring To A Boil. Cover, Reduce Heat & Simmer 40 Min. OR Until Rice Is Tender. Drain & Set Aside. Combine Vinegar, Wine, Oil, Sugar, Curry Powder in A Small Bowl. Stir Using A Wire Whisk Until Well Blended, Set This Mixture Aside. Coat A Medium Nonstick Skillet With Cooking Spray. Place Over Medium Heat Until Hot. Add Shrimp. Saute 4 Min. Stirring Constantly. Add Vinegar Mixture; Cook An Additional Minute.Combine Rice, Shrimp Mixture & Green Onions in A Medium Bowl & Toss Well. Spoon Onto A Serving Platter. Sprinkle 2 t. Sliced Toasted Sliced Almonds On Top. Serve Warm. Serves 2.


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