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

Salt

Pepper

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

Salt

Pepper

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

Salt

Pepper

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

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

Salt

Pepper

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.

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