4th of July Backyard BBQ

Non Alcoholic ‘Apple Pie’ Sangria

2 cups of lemonade

2 cups apple juice or apple cider

2 cups of seltzer water (plain or lemon lime)*

2 sticks of cinnamon

2 cloves

1 granny smith apple sliced

1 orange sliced

Mix all ingredients together.  Enjoy served with ice.

*replace seltzer water with bottle of white wine

For marinade:

1 cup of extra virgin olive oil

½ cup of balsamic vinegar

Juice of 1 lemon

2 tbs. of chopped rosemary

2 tbs. of thyme

4 garlic cloves, minced



Crushed red pepper

Separate into 2 bowls – one for marinade, one for dipping

Beef Tenderloin Kebabs

2 lbs. of beef tenderloin cut into 1 inch cubes

1 lb. of small golden potatoes



Boil potatoes in salty water for 10 minutes to par cook.  Drain potatoes.  Set aside and cool.

Assemble kebabs alternating beef and potatoes.  Season heavily with salt and pepper.  Marinade for 1-2 hours in fridge.

Chicken Kebabs

2 lbs. or boneless chicken thighs or breast cut into 1 inch cubes

1 pint of small sweet tomatoes, or cherry tomatoes

1 bag of pearl onions, peeled

Assemble kebabs alternating chicken, onions, and tomatoes.  Season heavily with salt and pepper.  Marinade for 1-2 hours in fridge.

Under medium heat, grill chicken and beef kebabs for 5 minutes on one side.  Continue to baste kebabs with marinade during cooking.  Flip and cook for another 3 minutes.

Prosciutto Wrapped Asparagus

Bundle of Asparagus

8 oz. of prosciutto, or pancetta

Olive oil for drizzling



Balsamic glaze

Cut off lower ends on asparagus.  Dress asparagus with olive oil and season with salt and pepper.  Take bundles of 2-3 asparagus stalks and wrap tightly with prosciutto leaving top and bottom ends of asparagus unwrapped.  Grill on low heat, or on top rack of grill, for 20 minutes rotating frequently to avoid burning.  Dress with balsamic glaze on plate.

Potato Salad with Mustard Dressing


1 tbs. Dijon

1 tbs. of whole grain mustard

1 garlic clove, minced

¼ cup of white wine vinegar

½ cup of olive oil

2 tbs. chopped parsley



Drizze of honey

Toss dressing with leftover potatoes, onions, and tomatoes from kebabs, and with rough chopped leftover wrapped asparagus.  Top with more chopped parsley.  Enjoy cold.

WFLA.com provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s