JULY 4TH BREAKFAST RECIPES

 
JULY 4TH SIDE & MAIN DISH RECIPES

 
JULY 4TH BEVERAGE RECIPES

JULY 4TH DESSERT RECIPES

[2] Blue cheese crumbles add a large dimension of flavor (photo courtesy Pop Artichoke | N/A).

Our crowd really enjoyed this potato salad with grilled fare on Father’s Day. It was created for grilling season by LongHorn Steakhouse’s executive chefs.
 
 
RECIPE: GRILLED POTATO SALAD WITH BACON, BLUE CHEESE & BACON DRESSING

Ingredients For 4 Servings

 
For The Bacon Vinaigrette

 
For The Garnish

1. CLEAN and oil the grill grates, and heat to 500°F.

2. ADD the potatoes to a large pot of salted water and bring to a boil. Turn down the flame and continue to boil for 12-15 minutes, or until cooked through. Drain the potatoes and allow the water to fully evaporate from the skin. Once the potatoes are cool enough to handle, slice them in half-inch pieces.

3. DRIZZLE both sides of the potatoes with olive oil, and season with salt and pepper.

4. PLACE the potatoes on the preheated grill to get the desired grill marks on both sides of the potatoes. Remove from the grill and place on a serving platter, with the slices overlapping shingle-style.

5. COOK the bacon strips until crisp. Remove from the pan and drain on paper towels; save the bacon fat.

6. COMBINE all the dressing ingredients in a large mason jar or other container with a tight-fitting lid. Shake until well combined. Pour the dressing over the potatoes and garnish with chopped bacon, blue cheese crumbles and sliced green onion.
 
 
For more information about LongHorn Steakhouse or to find the nearest location, head to the company website, LongHornSteakhouse.com.

Artisan Bistro wants to make it easy for everyone to eat delicious, nutrition-rich meals. The company makes lunch/dinner entrees, burritos and breakfasts—single-serving frozen meals made with the best lean proteins, whole grains, vegetables and healthy fats.

We received samples of their Beyond Breakfast line, and it was eye-opening: delicious and only 170 to 200 calories per satisfying serving. And, the entrees are microwave-cooked in just four minutes. It will cook while you’re making a cup of coffee with a single-serve machine.

The vegetarian breakfasts use egg whites only, but you’ll never notice the absence of the yolk because each preparation is so well seasoned and the egg whites are patties shaped like a poached egg.

In five varieties, the Beyond Breakfast options include:

 
All varieties are contain 70% or more organic ingredients, no GMOs and are gluten free.

After a week of Artisan Bistro breakfasts, We’re hooked on the flavor, ease, better nutrition and lower calories than what we usually make.

Learn more at TheArtisanBistro.com, including a store locator.
  

Who needs icing?

Carolina Cupcakery tops this cupcake with a scoop of cookie dough.

Who can top that?

Make your own cookie dough, or top your homemade cupcakes with a slice from a roll of cookie dough.

If you’re concerned with raw eggs, read the label on purchased dough to see if the eggs are pasteurized. If not, make your own cookie dough with Safe Eggs pasteurized eggs.

For more cupcake fun, visit CarolinaCupcakery.com.
 
THE DIFFERENCE BETWEEN FROSTING & ICING

Although the words are used interchangeably, professional bakers know that there’s a difference:

We first made this recipe from Maille with leftover poached salmon from the fridge. Subsequently, we made it as specified, with warm poached salmon. Both are equally delicious.

The recipe serves four as a first course, two as a main course. Prep time is 5 minutes, cooking time is 15 minutes.

RECIPE: SUMMER SALAD WITH POACHED OR GRILLED
SALMON

Ingredients

Poached salmon salad: a taste of summer. Photo courtesy Maille.

1. POACH salmon in large skillet filled with lightly salted water until salmon turns opaque, about 10 minutes. Remove salmon and keep warm.

2. COOK the green beans in medium saucepan filled with lightly salted water until tender, about 5 minutes; drain and keep warm.

3. WHISK together the mustard, lemon juice, lemon peel, olive oil and salt and pepper; set aside.

4. PEEL the skin from the salmon, then flake the salmon into large pieces. Toss the arugula with the green beans, then add the salmon.

5. ADD the dressing and toss lightly. Plate, garnish with almonds and serve.

 
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