4th of July Water

4th Of July Berry Ice Cubes and Water

  • Raspberries
  • Blueberries
  • Water

This is a simple way to add to your 4th of July festivities. Kids can make this with the cooled water and it costs very little to make considering you will be likely buying berries anyway,  which are in season this time of year. If you do not have access to fresh berries, you can substitute frozen. 

  1. Boil the water for the ice and let it cool. 
  2. Wash the berries and place 1-2 in each slot in the ice cube tray
  3. Pour the cooled water on top and fill
  4. As the ice melts the berries sink to the bottom of the jar or glass. 

 

Enjoy!

Refreshing Pineapple Water

  • 1 Half of a Fresh Pineapple (skin and spines removed)
  • 2 Quarts of Cold Fresh Water
  1. Add the pineapple to your pitcher in slices large enough so that they will not fall into the glasses when pouring. 
  2. Add the water and let it sit for 24 hours 
  3. You may keep adding water as you need to fill the pitcher throughout the week. 
  4. Discard the water and fruit as it begins to breakdown, usually after 5-6 days. 

 

Grilled Corn on the Cob

  • 6 Ears of Corn
  • 1 Tablespoon of Kosher Salt
  • 1 Tablespoon of Sugar

 I like a Chili Lime Butter (recipe below) but if you prefer yours plain, the grill will impart lots of flavor into the corn.  If you are looking for lots of smokey flavors, add a smoke box to your grill or if you have a smoker, by all means, cook it on the smoker.

Chili Lime Butter Recipe

  • 1 Stick of Butter
  • 1 Teaspoon of Chili Powder
  • 1 Teaspoon of Cayenne Pepper
  • 1 Cup of Butter
  1. Pull some of the silk and husk off but not all of it.
  2. This will add flavor, help the corn steam,  and protect it from burning.
  3. Fill a small tub or clean sink filled with cold water.
  4. Add the salt and sugar.
  5. Soak the corn cobs for at least 30 minutes and up to a couple of hours before grilling.

For The Chili Lime Butter 

Mix all the ingredients at room temperature or melt in the microwave (when melting butter in the microwave cut the butter into small pieces). 

Herb Butter Sauce

This lovely compound butter can be served room temperature or heated.  At room temperature, it is a wonderful spread and heated it becomes a lovely sauce. 

  • 3/4 Stick of Salted Butter (softened)
  • 1 Tablespoon of Fresh Rosemary (minced)
  • 3 Tablespoons of Fresh Parsley (minced)
  • 1 Tablespoon of Fresh Basil (minced)
  • 1 Clove of Garlic
  • 1/4 Teaspoon of Salt
  • 1/4 Teaspoon of Lemon Juice
  1. Mix together.
  2. Apply when your steak is still hot it will melt all over. Yum!

If doing a reverse sear on a steak

  1. Simply rub onto the steak just before the sear and it will help it to brown and crisp up nicely.

Tomato Caprese Frittata

  • 8 Medium Eggs
  • ¼ Cup of Milk
  • 1-1/2 Cups of Cherry or Grape Tomatoes (washed)
  • (You can use sliced if you remove seeds)
  • 1 16 Oz. Ball or Log of Mozzarella Cheese (Sliced)
  • ¾ – 1 Cup Fresh Basil (washed)
  • 2 Tablespoons of Parmigiano Reggiano (grated)
  • Cooking Spray for Pan
  • Salt and Pepper to Taste
  1. Preheat the oven to 350 degrees F.
  2. Spray a 9X13 or a 10X14 baking pan with cooking spray.
  3. Mix the eggs and milk together, pour into the pan.
  4. Add the tomatoes, mozzarella, and half the basil.
  5. Sprinkle the grated cheese on the top.
  6. Cook for 20 – 25 minutes until it does not jiggle on the top. 

Eggplant Caprese

This is one of our summer vegetarian favorites. You can serve this as a meal, appetizer, or as a side dish.

  • 2 Eggplants (sliced thick) 
  • 1/4 Cup Olive Oil (and a bit more for brushing on the eggplant)
  • 1/4 Cup of Balsamic Vinegar
  • 1/4 Tablespoon of Salt
  • 10-12 Fresh Roma Tomatoes 
  • 4 Cloves of Garlic
  • 2 Balls of Fresh Mozzarella Cheese
  • 1 Half Cup of Fresh Basil

The trick to making eggplant is to set it out on towels (paper is fine) to let it dry for an hour before cooking it. 

  1. Sprinkle salt on a towel. 
  2. Slice the eggplant in thick slices 1/2 inch thick.
  3. Place on the towel and sprinkle more salt on the tops.
  4. Lay a second towel on the top.
  5. Cut the Roma tomatoes in half an scoop all the seeds out.  
  6. Chiffonade your basil and set aside.
  7. Slice the mozzarella cheese.
  8. Before grilling the eggplant drizzle or brush it with some of the olive oil (not too much or you will have a flare up on your grill). You can brush on a bit more as it is cooking. The eggplant absorbs it in quite well.
  9. Wrap the garlic (skin still on) in aluminum foil and drizzle with olive oil. Place it on the grill at a high level or off to the side. You want it to cook but not burn. 
  10. Place the tomatoes on the grill and keep a close watch on them they cook quickly. Turn them as needed. You want them to still be firm enough to pick up. You are only grilling them to reduce the acidity and bring out their flavor. 
  11. Eggplant is done when you can poke it with a fork and feel that it is no longer tough (like the consistency of a cooked potato).
  12. Rough chop your cooked tomatoes and place in a bowl. Set aside.
  13. Pinch or pull the garlic out of its skins and add it to the bowl (it should be mushy).
  14. Add in 3/4 of the basil,  reserving some for plating.
  15. Mix in your balsamic and olive oil.
  16. Add the salt to taste.
  17. Plate by placing the eggplant slice first, then the mozzarella, and then a scoopful of the tomato mixture. Sprinkle the top with a pinch of the fresh basil 
Pineapple Salsa

Pineapple Mango Salsa

  • 1 Fresh Pineapple (spines removed, cored and, cut into small chunks the size of your finger tip or smaller)
  • 2 Fresh Ripe Mangos (peeled and cut into small pieces)
  • 1 Poblano Pepper (chopped finely) 
  • 1 White Onion  (chopped finely) 
  • 1 Teaspoon of Cayenne Pepper (can add more to taste)
  • 1 Teaspoon of Salt. 
  • 2 Tablespoons of Cilantro

Variations:

Add red bell pepper for more color 
If you do not like cilantro simply omit it 
Fresh jalapeno may be substituted for the poblano pepper

 

  1. Combine all of the ingredients in a large bowl.
  2. Chill for at least one hour before serving. 
  3. Taste and adjust the heat with the cayenne pepper and salt.

If you are serving to guests make sure they know there is mango in the dish, Some people may have a sensitivity to mango in their diets.

Cucumber Salmon Bites

This is a perfect appetizer for summer or anytime. My neighbors actually made these wonderful little appetizers that allow you to snack guilt free. Salmon is loaded with nutrients and cucumber is hydrating. 

  • 2 English Cucumbers (peeled and cut into 1″ – 1 and 1/2 circles_
  • 8 Ounces of Smoked Salmon (sliced and cut into bite sized strips)
  • (1) 8 Ounce Package of Cream Cheese (softened)
  • 1/2 tablespoon Horseradish
  • 1/2 Teaspoon of Lemon Zest
  • 1/2 Teaspoon of Lemon Juice
  • 1 Tablespoon of Capers( optional)
  • Fresh Dill Sprigs for Topping
  1. Trim ends from cucumbers and cut into bite-sized rounds. Scoop into one side of each with a spoon, forming a small cup. Drain cucumbers, scoop sides down, on paper towels for 15 minutes.
  2. Mix the cream cheese, lemon zest, lemon juice, horseradish and capers if you decided to use them together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.

Watermelon Cooler

My friend Christy was the first person to serve this beverage to me at one of her fabulous dinner parties. I tease her and tell her that it is her fault that I am addicted to this juicy, sweet beverage. 

When watermelons are in season you will almost always find one sitting on my counter, just waiting to be juiced. I used to make this in the summertime and carry it to the pool. I was always the most popular person when I arrived with this lovely concoction. You can make this kid-friendly or an adult beverage.

  • 1 Ripe Watermelon (peeled and cut into chunks, you can use seedless or seeded. I personally find the seeded watermelon to be sweeter which is ideal for this drink.
  • Cucumber (optional) 
  • Mint or Basil (optional)
  • A Fine Mesh Strainer 
  • A Large Bowl or Very Large Measuring Cup

 

  1. Slice or cube the watermelon meat. 
  2. Add it seeds and all, to your blender and pulse until it is liquid. 
  3. Pour it all through a mesh strainer into a bowl or measuring cup.
  4. Constantly move your spoon back and forth to disperse the pulp so that the juice can flow out through the bottom. 
  5. Discard the pulp and seeds that are left in the strainer and repeat, repeat, repeat until you have made all the juice you want. 

Enjoy! 

Sliced red tomatoes with alternating slices of mozzarella cheese

Caprese Salad w Balsamic Reduction

Sliced red tomatoes with alternating slices of mozzarella cheese

Caprese Salad w Balsamic Reduction

What can be more delightful than freshly sliced tomatoes with basil and light mozzarella cheese drizzled with a balsamic reduction? So simple yet a dish everyone enjoys. Especially in the summer when tomatoes and basil are abundant.

Ingredients
  

  • 2 Vine Ripe Tomatoes
  • 6 Leaves Fresh Basil
  • 1 Ball Fresh Mozzarella Cheese
  • Salt and Pepper
  • Serve with a Balsamic Vinegar Reduction

Instructions
 

  • Wash and slice tomatoes
  • Slice the fresh mozzarella cheese ¼” thick, layer and fan out.
  • Wash basil and pat dry with a towel.
  • Layer leaves on top of each other and roll like a cigar. Hold together and slice very thin.
  • Sprinkle some basil and drizzle the cooled balsamic reduction.

Notes

Get the recipe for Balsamic Reduction
Tried this recipe?Let us know how it was!