No-Fuss Fourth of July Feast
Seeking freedom from party stress? Pledge allegiance to this no-fail festive menu, with liberty and potato salad for all.
Smoky Chicken Barbecue Kabobs
Ingredients
2 pounds skinned and boned chicken breasts
1/2 large red onion, cut into fourths and separated into pieces
1 pt. cherry tomatoes
8 (8-inch) skewers
Smoky Barbecue Rub
White Barbecue Sauce
Smoky Barbecue Rub
Stir together 2 Tbsp. dark brown sugar, 2 tsp. garlic salt, 1 tsp. chipotle chile powder, 1/2 tsp. ground cumin, and 1/4 tsp. dried oregano.
White Barbecue Sauce
Stir together 1 1/2 cups mayonnaise, 1/3 cup white vinegar, 1 tsp. pepper, 1/2 tsp. salt, 1/2 tsp. sugar, and 1 pressed garlic clove.
Preparation
Preheat grill to 350° to 400° (medium-high) heat. Cut chicken into 1-inch cubes. Thread chicken, onion, and tomatoes alternately onto skewers, leaving 1 1/4-inch space between pieces. Sprinkle kabobs with Smoky Barbecue Rub.
Grill kabobs, covered with grill lid, 4 to 5 minutes on each side. Serve with White Barbecue Sauce.
Related: 16 Festive Fourth of July Recipes
Hot Bacon Potato Salad
Ingredients
3 pounds fingerling potatoes, cut in half
1 (8-oz.) package haricots verts (tiny green beans)
1/2 cup white wine vinegar
1 shallot, minced
3 Tbsp. honey
1 Tbsp. Dijon mustard
1 1/2 tsp. salt
1 tsp. pepper
1/2 cup olive oil
2 Tbsp. chopped fresh dill
1/4 cup coarsely chopped fresh parsley
4 fully cooked bacon slices, chopped
Preparation
Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat, and cook 20 minutes or until tender. Drain.
Meanwhile, cook green beans in boiling water to cover in a medium saucepan 3 to 4 minutes or until crisp-tender. Plunge in ice water to stop the cooking process; drain.
Whisk together vinegar and next 5 ingredients in a medium bowl. Add oil in a slow, steady stream, whisking constantly, until smooth.
Pour vinegar mixture over potatoes. Just before serving, add green beans, dill, and parsley, and toss gently until blended. Sprinkle with bacon. Serve immediately, or cover and chill until ready to serve.
Related: 13 Tasty Potato Salad Recipes
Grilled Jalapeño-Lime Corn on the Cob
Ingredients
8 ears fresh corn, husks removed
Vegetable cooking spray
Salt and freshly ground pepper
1/2 cup butter, softened
1 jalepeño pepper, seeded and minced
1 small garlic clove, pressed
1 Tbsp. lime zest
1 Tbsp. fresh lime juice
2 tsp. chopped fresh cilantro
Garnish: lime zest
Preparation
Preheat grill to 350° to 400° (medium-high) heat. Coat corn lightly with cooking spray. Sprinkle with desired amount of salt and pepper. Grill corn, covered with grill lid, 15 minutes or until golden brown, turning occasionally.
Meanwhile, stir together butter and next 5 ingredients. Remove corn from grill, and cut into thirds. Serve corn with butter mixture. Garnish, if desired.
Related: Grilling-It's Not Just for Meat!
Deviled Eggs with Assorted Toppings
Ingredients
1 dozen hard-cooked eggs, peeled
1/2 cup mayonnaise
1 green onion, finely chopped
2 tsp. hot sauce
Salt and freshly ground pepper
Toppings: chopped cooked bacon, smoked salmon, chopped black olives, chopped Spanish olives, sour cream, chopped sun-dried tomatoes, and chopped fresh herbs (dill, parsley, chives)
Preparation
Slice eggs in half lengthwise, and carefully remove yolks. Reserve egg whites.
Mash yolks with mayonnaise, onion, and hot sauce until well blended. Add salt and pepper to taste. Spoon or pipe yolk mixture into reserved egg whites; cover loosely with plastic wrap Serve immediately, or cover and chill up to 1 day. Serve with desired toppings.
Related: 16 Best Summertime Sides
Fizzy, Fruity Ice-Cream Floats
Let guests pour their favorite fruit-flavored soft drinks (such as grape, lime, or black cherry) over scoops of vanilla ice cream. Striped straws add a retro touch. (greenpartygoods.com or jackandlulu.com)
Related: Refreshing Fruit-Filled Cocktails
Shining Centerpiece
Create a festive centerpiece with Queen Anne's lace, vintage bottles, and sparklers.
Find more Fourth of July recipes and decorating ideas!
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