Diva Tasting: 4th of July Menu..Sides…

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

Ingredients

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

Directions

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

Ingredients

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

Directions

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

Ingredients

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

Directions

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

Ingredients

Cooking Spray

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

Directions

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.

Guacamole

Ingredients

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

Directions

Step 1 Combine the avocado, tomato, onion, serrano chile, salt, pepper, garlic powder, Worcestershire sauce, hot sauce, and cilantro leaves in a bowl and mix. Pour lime and lemon zest and juice over the top of the guacamole. Mix well. Serve immediately. To store for later use, place avocado pit in the bowl with the guacamole and then cover with plastic wrap, pressing the wrap down to the surface of the guacamole and store in refrigerator. Serve with tortilla chips or pita triangles.

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