Celebrate independence with delicious recipes that are perfect for a picnic, boat outing, BBQ, and everything in between!
Slow Cooker Pulled Chicken Sandwiches
Perk up your 4th of July with easy chicken burgers that will please any crowd.
Serves 4
Adapted from Ambitious Kitchen
Ingredients
For the chicken
- 1 1/2 pound boneless skinless chicken thighs
- 1/2 cup ketchup
- 1/2 cup of your fave bbq sauce
- 1/4 cup water or chicken broth
- 1/2 tablespoon Worcestershire sauce
- 1/2 tablespoon apple cider vinegar
- 1 teaspoon yellow mustard
- 1/2 teaspoon cumin
- 1/8 teaspoon cayenne pepper
For the slaw: Purchase your fave pre-made coleslaw, or make it
- 1/2 cup shredded carrots
- 1/2 cup shredded red cabbage
- 1/4 cup chopped cilantro
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon toasted sesame oil
- 1 teaspoon pure maple syrup
- Freshly ground salt and pepper
For serving
- 4 hamburger buns of your choice
Directions
- Add ketchup, bbq sauce, water, Worcestershire, apple cider vinegar, yellow mustard, cumin and cayenne pepper to the slow cooker and stir to combine.
- Place chicken thighs on top and flip over to coat the chicken thighs with the sauce. Cook on low for 6 to 7 hours or on high for 3 hours.
Once done, shred chicken and place back in the slow cooker and stir with the sauce. Serve immediately or turn slow cooker to the warm setting and serve later. - Make the slaw while the chicken is cooking: In a medium bowl combine carrots, cabbage, cilantro, apple cider vinegar, maple syrup, sesame oil and salt and pepper. Set aside to marinate until you are ready to serve.
- Once ready to serve, use a slotted spoon to add chicken to bun, top with slaw and remaining bun. You can also serve these with sliced cheese if you prefer. Serves 4.
Avocado Strawberry Mango Salsa
Level up your salsa with a twist! Featuring refreshing fruits, it pairs deliciously with your favorite chips or crackers!
Serves 6
Adapted from Ambitious Kitchen
Ingredients
- 1 cup diced strawberries (a little more than a half pound of strawberries)
- 1 cup diced ripe mango (from 2 large mangoes)
- 1 avocado, diced
- 1 jalapeno, seeded and diced
- 2 tablespoons finely diced red onion
- 2-3 tablespoons diced cilantro
- 1 small lime, juiced
- 1/4 teaspoon salt, plus more to taste
For serving
- Multigrain pita chips, crackers, etc., for serving/dipping
Directions
- Place all ingredients in a medium bowl and mix to combine. Garnish with extra cilantro. Serve with your fave chip/cracker for dipping. Also great served on salmon, fish tacos or shrimp. Serves 4-6. Double the recipe to serve 10-12.
Red, White & Blue Trifle
Put a patriotic spin on your 4th of July dessert!
Serves 8-10
Adapted from The Pioneer Woman
Ingredients
- 8 oz. cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 lb pound cake, cubed
- two, 6 oz. containers blueberries (about 2 cups)
- two, 6 oz. containers blackberries (about 2 1/2 cups)
- 1 1/2 qt. strawberries, stems removed, sliced
Directions
- In the bowl of a stand mixer with a paddle attachment, combine the cream cheese and granulated sugar. Beat on medium-high for 1 to 2 minutes until smooth. Scrape the sides and bottom of the bowl. With the mixer on medium, slowly add the heavy cream and vanilla and mix until combined. Switch to the whisk attachment and whip at medium speed until soft peaks form and the mixture is easy to dollop.
- In a large trifle dish (about 12 to 14 cups), place a single layer of cake cubes. Top with two-thirds of the blueberries and blackberries, then one-half of the whipped cream (about 2 cups), then two-thirds of the strawberries. Repeat the cake and cream layers once more, then decorate the top with the remaining berries. Serve immediately or make in advance and store for up to 24 hours in the refrigerator.
Watermelon Wine Coolers
Nothing says "summer" more than watermelons! Turn this sweet fruit into a refreshing cocktail that you can enjoy throughout the season.
Serves 8
Adapted from The Pioneer Woman
Ingredients
- one, 4-pound seedless watermelon
- one, 750-ml bottle dry white wine or Rosé
- one, 12-ounce can watermelon- or berry-flavored seltzer
Directions
- Scoop 8 to 16 small balls from the watermelon; set aside for garnish.
- Cut the remaining watermelon into 1-inch chunks, removing the rind. Puree in a blender until smooth. Set a fine-mesh sieve lined with a damp paper towel over a pitcher; strain the puree into the pitcher.
- Stir in the bottle of dry white wine or Rosé, then add the watermelon- or berry-flavored seltzer and stir. Serve over ice and garnish with the watermelon balls.
