Raspberry-Chocolate Chip Frozen YogurtNo one wants to be stuck on the grill (or the kitchen) on the 4th of July. You want to be chillaxing in your backyard, cold beverage in hand, with your favoritest family and friends. A relaxing dinner is in order, preferably cooked over an open flame, before the fireworks go BANG! With this in mind, we've compiled easy 4th of July recipes for a barbecue you can prepare at home that doesn't involve you getting pulled pork from the local barbecue joint.
Summery Cocktail Starter: Every summer celebration needs a fabulous cocktail. Iced Mint Green Tea is perfect if you have a combination of drinkers and nondrinkers. Get the tea steeping in the morning then refrigerate it 'til party time and let your guests add their own sake. Here's the recipe:
Iced Mint Green Tea
1/2 cup fresh mint leaves
3 green tea bags
2 tablespoons honey
4 cups boiling water
2 cups sake, divided
4 stalks lemongrass for garnish
Combine mint leaves, tea bags, honey and boiling water. Let steep for 5 minutes; remove tea bags. Refrigerate until chilled. Divide among 4 large ice-filled glasses. Add 1/2 cup sake to each glass. Garnish with a stalk of lemongrass. Nonalcoholic variation: Omit the sake.
Appetizers: Everyone loves dips and spreads. Green Olive & Almond Spread takes just 10 minutes to put together. Serve with crackers or pita chips. Feta & Herb Dip with Crudités has a mere 32 calories per 1/2 cup. Serve with your favorite cut-up veggies. (Both can be made at least a day in advance.)
Main Dish: Teriyaki Pork Chops with Blueberry-Ginger Relish is the perfect easy entertaining dish. Get the pork chops marinating in the morning, then 20 minutes before dinner whip up the antioxidant-rich relish and grill the pork chops. Alongside the pork, grill up some corn, red bell pepper quarters and eggplant slices for a simple side dish.
Dessert: Make Raspberry-Chocolate Chip Frozen Yogurt-it takes a mere 5 minutes to get into the ice cream maker, then it will keep in the freezer for up to a week.
By Carolyn Malcoun
When associate editor Carolyn Malcoun came to Vermont to attend New England Culinary Institute, she knew she didn't want to work in a restaurant but knew that she wanted to do something in the food industry. Luckily she discovered EatingWell, where she's able to combine her love of food and writing.
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