July Independence Day Celebration - click on all pics
A Mimosa is 1/2 part champagne and 1/2 part orange juice—have each family member serve from table of food buffet style for party!!!
Watermelon Salad—1/2 cup apple or balsamic vinegar * 1/3 cup honey * 2 TBS brown sugar * 1 1/2 tsp pepper * 1 TBS orange juice * MIX ALL then add 1 cup olive oil * add pinch salt * set aside
4/5 cups seedless watermelon cut into bite size * cut 1/4 red onion into 1/4” slivers * 4 cups small leafy spinach
Mix red onion/watermelon add dressing—allow to marinate in refrig 20 min—place all incl. dressing on top of spinach leaves—grind pepper to top
Veggies -- 1 lb broccoli, wash, separate the florets bite sized - steam 10-15 min until slightly firm MEANTIME: melt 3 TBS butter, pinch salt, 2 cloves garlic until golden (8 min) ** mix all ** add lemon juice ** serve immediately * decorate tables w/American Flags & proud USA floating in the air background
Patriotic music
Patriotic music
4th of
July MAIN DISH— 6—8 boneless skinless
chicken breasts ** 1 1/2 cup Italian dressing ** 2 1/2 cups dry bread crumbs **
1 cup broth ** 4 oz swiss cheese ** 1/2 lb sliced mushrooms ** soak
chicken in salted water 1/2 hour then dip ea in salad dressing, then
coat with bread crumbs, brown lightly—put in casserole dish, add mushrooms and
cheese with dab of lemon juice on top COOK 350* 30
minutes- after cooking cover & let rest 10/15 min
Grilled
Chicken – serves 4
1
½ cups chili sauce
¾
cup red wine vinegar
1
½ TBS prepared horseradish
2
small cloves garlic, halved
1tsp
salt
4
bone-in chicken breasts (6 oz. Ea)
** soak chicken in salted water 1/2 hour then dip ea in Mixture: mix
chili sauce, vinegar, horseradish, salt and garlic in bowl – cut mixture in
half, Use
½ mixture to coat chicken and marinate in refri for 5 min.
Have
grill ready or turn on broiler – place chicken on grill or on broiler rack
w/pan – use marinade from refri to baste and turn frequently until juices run
clear when pierced with knife. Heat
other ½ of marinade and spread on top when served.
or do Chimichanga = 8
1st - cook the thighs (can do this day
before):
4 chicken thighs (about 1 lbs)
1/3 cup honey
1 Tbsp apple cider vinegar
1 Tbsp chili powder
1/2 Tbsp garlic powder
1/4 tsp smoked paprika
1/2 tsp cumin
1/4 tsp cayenne pepper
1 tsp salt
Preheat
the oven to 400 degrees. In
a small bowl, combine everything except the chicken thighs (honey, cider
vinegar, chili powder, garlic powder, smoked paprika, cayenne, cumin, and
salt). Stir until combined.
Remove
the skin from the
chicken thighs if desired. Place the chicken thighs either on a roasting pan or
a baking sheet covered with foil. A roasting pan can be simulated by placing
wire cooling racks over a baking sheet to allow juices to fall below the
chicken. Brush the honey spice mixture over the surface of the chicken thighs,
using about half of the total honey mixture.
Place
the chicken thighs in the fully preheated oven. Roast for about 20 minutes.
Remove the chicken thighs from the oven and use the remaining honey spice
mixture to brush on a second coat. Return the chicken to the oven and roast for
another 20 minutes. Discard bones, fat, skin & shred.
2 (10.5 ounce) cans condensed cream of chicken soup
2 (4 ounce) cans diced green chiles
5 pitted green olives
1 jalapeno pepper, seeded and diced
2 Tablespoons fresh lime juice
1 (8 ounce) package cream cheese
1 (8 ounce) package shredded Monterey Jack cheese
1/2 (1 ounce) package taco seasoning
1 pound shredded, cooked chicken
8 (10 inch) flour tortillas
1/4 cup olive oil
Shredded cheddar cheese, for topping
Sour cream, for topping
1 cup diced green onion, for topping
Preheat oven to 350 degrees F.
Pour cream of chicken soup into a blender along
with the green chiles, olives, jalapeno, and lime juice.
Puree until smooth, then pour into a saucepan,
and warm over medium-low heat while proceeding with the recipe.
In a large bowl, stir together cream cheese,
Monterey Jack cheese, and taco seasoning until well blended.
Fold in the chicken and mix until well combined.
Evenly divide mixture among the 8 tortillas.
Fold each tortilla into a rectangular packet around
the filling.
Place all chimichangas in a 9x13-inch glass baking
pan, sprayed with nonstick cooking spray. Brush all sides of each chimichanga
with a small amount of olive oil.
Bake for 15 minutes, pull pan out and turn over
each chimichanga. Bake for 15 minutes more.
To serve, place a chimichanga on a plate, and ladle
the warm sauce overtop. Sprinkle with cheddar cheese, sour
cream and green onions.
Strawberry
Yogurt Pie after the
dance DESERT—
¼ cups Boiling Water
container of strawberries - cut-up,
cleaned
⅓ ounces,
weight Box Of Sugar Free Strawberry Jello Mix
12 ounces, weight Light Strawberry
Blended Yogurt (like Yoplait)
8 ounces, weight Light Or Fat Free
Cool Whip, Thawed
1 whole 9 Inch Prepared Reduced
Fat Graham Cracker Crust (store Bought Or Your Favorite Recipe)
In a medium bowl
dissolve the Jello mix in the boiling water then set
it aside to cool slightly.
Then stir in yogurt until combined and
then fold in the Cool Whip. Spread on top of the prepared pie crust.
Refrigerate for at least 2-3 hours
until set. top with cut-up strawberries
Slice and serve.
Give each guest a sparkler firework! 4th of July swimming pool swim party B4 eating/AFTER eat -start DANCE party - Call Sunshine hall 702—796-4357 for Clogger Party ** OR send Bill an email bwmarketinggroup@gmail.com with details on date, how many people etc for line dancing party * Finish about 8:00 PM—go to mountain top/Sahara w/orange juice to watch fireworks* & dance under the stars
Or take the La Contessa fireworks yacht cruise - patriotic song
