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• 4th of July Fruit Pizza

• Brat Stop Brats – At Home

• Cantaloupe, Prosciutto, and Mozzarella Salad

• Chicken Skewers and Cucumber Raita (Yogurt Dip)

• Cucumber Raita

• Gluten Free Shake and Bake Chicken

• Pimms Cup

• Tortellini and Tomato Salad

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4th of July Fruit Pizza

Ingredients

• Pillsbury Sugar Cookie Dough (from the refrigerator section)

• 8 ounces of Cream Cheese

• 1 Cup Powdered Sugar

• 1 Teaspoon Vanilla

• Fresh Blueberries

• Fresh Strawberries

• Sprinkles

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Directions

Spread the sugar cookie dough into a circle on a pizza pan and bake for 15 minutes in a 350 degree oven.
Cream the Cream Cheese, Powdered Sugar and vanilla together in a medium bowel until it is smooth and spreadable.
After the cookie has cooled, spread the cream cheese mixture over around and completely cover.
Top the cream cheese with strawberries, blueberries and sprinkles. Cut into pieces and Enjoy!

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Brat Stop Brats – At Home

Us Northerners have surely been to or at least heard of the Brat Stop in Kenosha. Well, you can now enjoy their world renowned brats right in the comfort of your own home or patio. These are very simple to make and all the ingredients can be found at our local Sunset Foods on Waukegan Road. Beware though that the ingredients listed are for those who can withstand a little heat. For those who cannot or if for children, replace the toppings as needed. My kids love the brats just cut up into pieces with a side of ketchup.

Ingredients

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• 2 (4 count) packs of Brat Stop Brats – fresh or frozen

• 1-2 (6 count) packs of S. Rosen French Rolls

• Silver Spring Beer n’ Brat Mustard

• Huy Fong Sriracha Sauce

• Ditkas Mild or Hot Giardiniera

• Vienna Sport Peppers

• Vienna Kosher Dill Pickle Spears

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Directions

• If brats are frozen, then thaw in the fridge for 24 hours. If fresh, then you are good to go. No further preparation for the brats is needed as the Brat Stop has done that beautifully for us already.

• Heat your grill to high and keep it high. The high heat will keep the brats crispy enough on the outside while keeping all the moisture in the inside.

• Cook the brats on the grill for around 4 mins on each side. This will vary depending on your grill, so keep a good eye on it.

• Wrap the buns individually in a moist paper towel and heat them in the microwave for 45 secs to 1 min. This will give you a nice steamed and fluffy bun to work with.

• Place your brats inside the still warm buns and begin to add your toppings as you see fit; Beer n’ Brat Mustard, Siracha Sauce, Mild or Hot Giardiniera, Sport Peppers and Vienna Pickle Spears.

• For your sides, this is discretionary but I usually pair them with air fried French fries or tater tots, as well as a side of watermelon.

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This last bit is the easy part, ENJOY! (but beware of the heat)

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Cantaloupe, Prosciutto, and Mozzarella Salad

 

Ingredients

• 1 Whole Cantaloupe cut into cubes

• 1 Package Fresh Mozzarella Pearls

• 1/4 Lb Prosciutto

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Directions

Place individual slices flat on a baking sheet, place into 350 degree preheated oven, bake until crispy, and cut into strips. Combine cantaloupe, mozzarella, and prepped prosciutto into a mixing bowl. Toss with champagne vinaigrette. Transfer to serving dish and top with fresh sliced basil.

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Chicken Skewers and Cucumber Raita (Yogurt Dip)

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Ingredients

• • 2.2 lbs of boneless chicken, cubed

  • 500g plain yogurt

  • 4 garlic cloves crushed/paste

  • 1 lemon, juiced

  • 2 tbsp olive oil

  • 1-2 tsp cumin powder

  • 1-2 tsp salt

  • 1-2 tsp paprika powder

  • 1 pinch turmeric powder – optional

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Directions

Adjust spice quantities per your own taste. Marinate the chicken in remaining ingredients for at least 4 hours or overnight. Skewer chicken pieces and grill as usual. Alternatively, cook in the oven at 200C/395F for 45 minutes or until golden brown. Serve with naan or choice of bread and cucumber raita.

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Cucumber Raita

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Ingredients

• • 250g plain yogurt

  • 1/2 tsp salt and black pepper to taste

  • 1 scant tsp dried mint

  • 1 mini seedless cucumber shredded (I use a box grater with care!)

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Directions

Mix all ingredients, et voila! Enjoy with pita chips or as a condiment with grilled meats and rice.

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Gluten Free Shake and Bake Chicken

 

Ingredients

• • 4 pounds chicken drumsticks or a mix of chicken pieces

  • 1/2 cup almond flour

  • 2 1/2 teaspoon kosher salt

  • 1/2 teaspoon ground pepper optional

  • 2 teaspoons paprika

  • 1 teaspoon cumin

  • 1 teaspoon sage

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • Olive oil

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Directions

• Preheat oven to 450F.

• In large zipper storage bag, combine all ingredients except chicken and oil.

• Line 2 13×9-inch pans with aluminum foil for easy cleanup.

• Drizzle olive oil over each pan.

• Place a couple pieces of chicken in the seasoning bag and shake until coated.

• Place coated chicken on lined pans. Bake, uncovered, for 30 minutes. Turn over and bake 15-20 minutes longer.

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Pimms Cup

 

Ingredients

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• • 2 ounces Pimm’s No. 1

  • 1/2 ounce lemon juice, freshly squeezed

  • Ginger ale, to top

  • Garnish with: cucumber slice, mint, strawberry, lemon wheel (optional), orange wheel (optional)

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Tortellini and Tomato Salad

 

Ingredients

• • 2 (9 oz) packages refrigerated cheese-filled tortellini

  • 1/2 cup olive oil

  • 1/2 cup freshly grated Parmesan cheese

  • 3 tbsp fresh lemon juice

  • 2 garlic cloves

  • 1 tsp Worcestershire sauce

  • 1/2 tsp salt

  • 2 cups baby heirloom tomatoes (halved)

  • 1 cup fresh corn kernels

  • 1/2 cup thinly sliced green onions

  • 1/2 cup coarsely chopped fresh basil

  • Salt and Pepper to taste

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Directions

Prepare tortellini according to package directions. Process olive oil, parmesan cheese, lemon juice, garlic, Worcestershire sauce, and salt in a blender until smooth. Toss olive oil mixture with hot cooked tortellini, tomatoes, corn, green onions and basil. Season with salt and pepper to taste, and enjoy!