If you are still scrambling trying to think of last minute Fourth of July cook out or picnic ideas, here are 5 to consider starting with Strawberries with Chocolate ganache above.
To make, break 200g chocolate into individual pieces and place in a bowl. Heat 125ml cream on the stove until almost boiling. Pour the cream over the chocolate pieces and stir until chocolate is thoroughly melted.
|Ladies Home Journal|
Pepper, Olive Relish and Smoked Mozzarella Panini
Makes: 4 servings
Prep 25 mins
Start to Finish 40 mins
1/2 cup finely chopped pitted green olives
2 teaspoons fresh-grated lemon zest
2 tablespoons extra-virgin olive oil, plus additional for drizzling
1 18 inch large Italian loaf, halved horizontally and cut crosswise into 4 equal pieces
8 ounces smoked (or regular) mozzarella, cut crosswise into 1/4-inch-thick slices
4 roasted jarred red peppers, rinsed and drained
12 large fresh basil leaves
1. Toss olives with zest and oil, and salt and pepper to taste.
2. Scoop out some of the inside from top half of bread and spread with olive mixture. Drizzle 1 teaspoon oil on each bottom half of bread then divide remaining ingredients evenly starting with mozzarella, peppers, and then basil. Top with remaining piece of bread and toast in a panini machine following manufacturer’s instructions
|Stolen Moments Cook|
Pasta Salad Skewers
1 lb. cheese tortellini; cooked, drained and rinsed in cold water
1/2 lb. grape or cherry tomatoes
1 cucumber, peeled and cut into cubes
1/2 lb. pepperoni
Salt and pepper, to taste
1 bottle Italian dressing
1. Alternately thread tortellini, tomatoes, cucumbers and folded pepperoni onto skewers. Season to taste with salt and pepper. Place in a large casserole, bowl or big plastic bags and cover with salad dressing.
2. Refrigerate until serving, but at least 4 hours to allow the flavors to develop.
Minty Melon Balls
4 cups melon balls
3 tablespoons finely chopped fresh mint
2 tablespoons honey
Pinch of salt
Have your kids combine all ingredients in a large airtight container.
Keep refrigerated until ready to pack.
1 medium onion, chopped
1 tablespoon canola oil
2 tablespoons ketchup, divided
2 tablespoons low-fat mayonnaise
2 teaspoons dill pickle relish
1 teaspoon distilled white vinegar
1 pound lean (90% or leaner) ground beef
2 tablespoons Worcestershire sauce or steak sauce
1/2 teaspoon freshly ground pepper
4 sesame-seed or other hamburger buns, toasted
4 slices tomato
4 leaves green-leaf lettuce
Preheat grill to medium-high (or see Stovetop Variation).
Combine onion, oil and 1 tablespoon ketchup in a medium saucepan. Cover and cook over medium-high heat, stirring often, until the onion is softened, 5 to 7 minutes. Reduce heat to medium-low, uncover and cook, stirring occasionally, until very soft, 5 to 8 minutes more. Transfer to a medium bowl and let cool for a few minutes.
Meanwhile, combine the remaining 1 tablespoon ketchup, mayonnaise, relish and vinegar in a small bowl. Set aside.
Add beef, Worcestershire (or steak sauce) and pepper to the onion and gently combine without overmixing. Form into 4 patties, about 3/4 inch thick.
Oil the grill rack (see Tip). Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165°F, 4 to 5 minutes per side.
Assemble the burgers on toasted buns with the ketchup-mayonnaise sauce, tomato slices and lettuce.
TIPS & NOTES
Make Ahead Tip: Prepare ketchup-mayonnaise sauce (Step 3) and refrigerate for up to 1 day.
Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)