Written on July 3, 2013 at 8:30 am , by Kristin Porter
Got any big plans for the 4th of July this year?
My birthday is the day after, on the 5th (turning the big 3-0 this year!) so the holiday has always held a special place in my heart. As a kid it was fun to pretend that the colorful sparklers and crackling firework displays were a celebration meant just for me. As an adult I still revel in the dazzling light displays, but also look forward to a fabulous birthday feast with my family each year on the 4th.
Usually served potluck style, I know exactly what I’m bringing this year - Corn and Blueberry Salad. If there was ever a dish that shouted summer, this is it!
The season’s sweetest corn is quickly cooked and sliced off the cob, then tossed with garden-fresh cucumbers and juicy blueberries. Tossed in a light dressing of lime juice, honey, and a dash of smokey cumin, each bite is summery bliss.
A pop of jalapeno, cilantro, and red onion help balance out the sweet flavors, making this crunchy side dish appealing to all. It can be made in about 30 minutes, too, making it easy to whip up the day of your 4th of July cookout.
Start by placing 6 ears shucked sweet corn into boiling water for 5 minutes. Drain and cool slightly, then cut the kernels off the cob.
There are a variety of ways to get kernels off a corn cob, but here’s my no-fuss way: Lay the cob down on a cutting board then use a sharp knife to slice off an entire side. Rotate the corn so the cut side is now flat against the cutting board then make your way around the cob, slicing and rotating. No corn kernels flying around the kitchen, AND you get those coveted “sheets” of kernels!
Meanwhile, add 1 cup fresh blueberries to a large bowl.
Tip: Place leftover washed-then-dried blueberries (or any berries, for that matter) on a sheet pan lined with parchment paper then freeze for fresh blueberries throughout the colder months!
To the blueberries add 1 sliced cucumber, 1/4 cup each minced red onion and cilantro, and 1 seeded then chopped jalapeno pepper.
Add 2 Tablespoons each olive oil and fresh lime juice, 1 Tablespoon honey, and 1/2 teaspoon cumin then toss to combine.
Add the cooled corn kernels then toss again.
Serve right away for refrigerate for up to 24 hours.
Hope you enjoy this refreshing, cooling, sweet and savory summery side dish this 4th of July!
Written on June 27, 2013 at 8:45 am , by Michael Wurm, Jr.
Okay, first things first. Doesn’t Trisha Yearwood look gorgeous on the cover of the July issue of BHG magazine?
I have been a Trisha fan ever since one of her first big hits, “She’s in Love with a Boy“. Remember that one? While I do miss her singing, I am so excited to see her find success in the kitchen. She’s always whipping up something delicious, and it was about time I gave one of her recipes a try.
Since the Fourth of July is just around the corner, I thought her red velvet cupcakes would be perfect! Lately, I’ve been having a love affair with red velvet, and the color is so appropriate for the holiday.
Her recipe is for classic red velvet cupcakes. What really intrigued me about this recipe was what she did with the frosting. A cup of chopped pecans are stirred into a classic cream cheese frosting. They add texture, crunch, AND flavor. In my opinion, making a classic recipe special and new is all about these little details.
To make these cupcakes extra special, I used red, white, and silver cupcake liners. I also added some patriotic sugar candies as a finishing touch. And as much as I appreciate fancy, ornate deserts, what I love even more is keeping things simple and homemade looking.
I think these will do the trick, right? And trust me on this one, they taste as delicious as they look! You can bet I’ll be whipping up another batch to take to my family’s Fourth of July festivities!
Happy baking and Happy Independence Day!
Michael Wurm, Jr – Inspired by Charm
Written on June 25, 2013 at 1:00 pm , by BHG Guest Blogger
America’s birthday is just around the corner and I couldn’t be more excited to celebrate. As much as I love fireworks and working a red, white and blue color scheme into my attire for the day, my favorite part about Independence Day is by far the food. If you haven’t started planning your menu for the upcoming holiday, we’ve got a couple of suggestions from some of our favorite blogs.
2. I’m a sucker for a savory-sweet combo and these Hawaiian Hot Dogs with Mango Salsa from Damn Delicious look well, delicious. Not only are they topped with a spicy mango salsa, they also have a slice of fresh avocado. Yum!
3. Burgers with Roasted Tomatoes, Pesto and Mozzarella? Yes, please! This recipe from Confections of a Foodie Bride takes a basic burger to a whole new level with garden-fresh tomatoes and herbs.
4. Switch up the salad section on your buffet table with this Potato Salad with Dill and Horseradish Aioli from A Thought for Food. This simple side dish is topped with a homemade horseradish dressing that’s sure to awaken your taste buds.
7. If you’re serving a crowd, this Triple Berry Sangria from Eclectic Recipes is perfect for your get-together. Prep the simple drink beforehand and spend your time socializing instead of in the kitchen.
12. Host the most patriotic party on the block with this Festive Fruited Cheesecake Flag from Mel’s Kitchen Cafe. Now for the difficult decision: Choose a piece with blueberries, strawberries, or raspberries?
Enjoy the friends, fireworks and food!
-Kenzie, BHG Social Media Editorial Assistant
Categories: Delish Dish | Tags: 4th of July, 4th of July dessert recipes, 4th of July recipes, Baking, chicken recipe, Desserts, drinks, Fireworks, Food, Fourth of July, grilling, Patriotic, Potato Salad, Recipe, Red, White and Blue