4th of July Menu-Sides
Along with your hot dogs and hamburgers here are a few suggestions…
In the South we have to keep a list of good things for pot lucks, funerals, and luncheons. Here is a good one any Southern Belle can show up with in pride. Namaste, The Queen Cronista
Take it to Church Banana Pudding
1 (8 Ounce) Package Cream Cheese, At Room Temperature
1 (14 Ounce) Can Sweetened Condensed Milk
1 (5 Ounce) Package Instant Vanilla Pudding Mix
3 Cups Cold Skim Milk
1 Teaspoon Vanilla Extract
1 (8 Ounce) Container Frozen Whipped Topping, Thawed
4 Bananas, Sliced
½ (12 Ounce) Package Vanilla Wafers
Step 1 In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
Step 2 Line the bottom of a 9×13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.
Sweet Cole Slaw
1 (16 Ounce) Bag Coleslaw Mix
½ Diced Diced Onion
1 Cup Creamy Salad Dressing or Mayonnaise
3 Tablespoons Vegetable Oil
¼ Cup White Sugar
1 Tablespoon White Vinegar
¼ Teaspoon Kosher Salt
½ Teaspoon Poppy Seeds
1 Cam Pineapple Chunks; Juice Reserved
Step 1 Combine the coleslaw mix, pineapple chunks and onion in a large bowl.
Step 2 Whisk together the salad dressing, vegetable oil, sugar, vinegar, Pineapple juice, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving. Serves 8
Grilled Corn on the Cob
6 ears ears corn on the cob
3 tablespoons Greek seasoning, divided
nonstick cooking spray
½ cup grated cotija cheese
2 tablespoons Mexican crema, crema fresca
1 tablespoon minced fresh cilantro, or more to taste
Step 1 Preheat an air fryer to 400 degrees F (200 degrees C) for 7 minutes. Or if ON Grill: Wrap each cob in sprayed foil and wrap up around the sides.
Step 2 Sprinkle each with salt and pepper
Step 3 Spray each corn cob with non-stick spray. Sprinkle 2 tablespoons of seasoning over the corn ribs.
Step 4 Place each on grill in the middle. Cook in foil boats for about 20 minutes.
Step 5 Drizzle crema con sal over corn ‘ribs’ and sprinkle with cotija cheese and remaining seasoning. Garnish with chopped cilantro.
Loaded Baked Potato Salad
4 Pounds Potatoes, Unpeeled, Cut Into 1-Inch Cubes
Kosher Salt And Ground Black Pepper To Taste
1 Pound Bacon Crisped and Drained
2 Cups Shredded Colby-Monterey Jack Cheese, Divided
1 Onion, Minced
½ Cup Sour Cream
¾ Cup Mayonnaise
1 Bunch Chives, Diced, Divided
Step 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13-inch baking pan with cooking spray.
Step 2 Season potatoes with salt and pepper and spread in the baking pan.
Step 3 Roast potatoes in the preheated oven until easily pierced with a fork, 25 to 35 minutes. Let cool, 10 to 15 minutes.
Step 4 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble into smaller pieces.
Step 5 Combine 3/4 cup Colby-Monterey Jack cheese, onion, sour cream, mayonnaise, and most of the chives in a large bowl. Stir in potatoes and crumbled bacon. Garnish with remaining 1/4 cup Colby-Monterey Jack cheese and chives.
Step 6 Refrigerate salad before serving, 4 hours to overnight.
6 Avocado – Peeled, Pitted, And Diced
4 Roma (plum) Tomato, Diced
1 Large Red Onion, Diced
1 Serrano Chile Pepper, Seeded And Minced (Optional)
1 Teaspoon Kosher Salt
½ Teaspoon Ground Black Pepper
1 Teaspoon Garlic Powder
3 Teaspoon Worcestershire Sauce
1 Teaspoon Hot Sauce
1 Bunch Cilantro Leaves, Minced
1 Tablespoon Fresh Lime Juice
1 Lemon Juiced and Zested