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9 Last-Minute 4th of July Barbecue Recipes

9 Last-Minute 4th of July Barbecue Recipes

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There are plenty of other last-minute barbecue recipes that you can have sizzling just in time for the fireworks

We've rounded up a few of our favorite last-minute barbecue recipes.

Prepping a menu for any party can be exhausting and sometimes last-minute. But luckily, the 4th of July has a few standard items, like barbecued kabobs and grilled chicken, that you can whip up in a hurry. There are plenty of other last-minute recipes that you can have sizzling on the grill just in time for the fireworks.

Click here to see the 9 Last-Minute 4th of July Barbecue Recipes (Slideshow)

We've rounded up a few of our favorite last- minute barbecue recipes and, we decided it would be the ideal theme for this week’s SWAT (Sharing With A Theme). We put the Culinary Content Network and our staff to the test to come up with barbecue recipes, and here are some of the highlights:

  • Theresa from Food Hunter’s Guide shared with us her recipe for a tangy barbecue sauce. It is perfect to smother over chicken, ribs, or pork.
  • Bernadette Martin from Rants from My Crazy Kitchen shared with us her recipe for broccoli and Cheddar pasta salad, which is the perfect side for any outdoor barbecue.
  • The winner this week is Lori Yates from Foxes Love Lemons and her recipe for spicy bacon-wrapped hot dogs with a fresh salsa on top for some crunch and texture. These sound like the perfect indulgence for the long weekend.

So, if you’re in a hurry at the last minute this weekend, try out some of these recipes and enjoy the 4th of July the right way — hassle-free and with a delicious barbecue spread!

Miso-Glazed Zucchini Recipe

Try grilling something unexpected this holiday with these miso-glazed zucchini spears.

Click here to see the Miso-Glazed Zucchini Recipe

Basic Vinegar Barbecue Sauce Recipe

This basic sauce can be used for a variety of meats for your barbecue menu.

Click here to see the Basic Vinegar Barbecue Sauce Recipe

Click here to see more Last-Minute 4th of July Barbecue Recipes

Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.

Last Minute 4th of July Party Treats

Impromptu celebrations are often the most fun. But if you’re the one hosting a celebration, it can also be stressful.

When you don’t have a ton of prep time for a 4 th of July party, what should you serve?

Today’s post contains links to all the inspiration and instructions you need. Our team of staffing and employment experts donned their aprons and culled the internet for the best last-minute 4th of July party treats around.

Whip these up in a flash and be the star of your party:

Easy 4 th of July Barbecue Recipes

Forget the fireworks these all-American recipes for the 4th of July, compliments of, will steal the show at your cookout.

Our favorite recipes for a spontaneous get together are the Old Bay Shrimp (5 minutes!) and Grilled Reuben Dogs.

Fast 4 th of July Appetizers to Feed a Crowd

Cookout guests arrive hungry! Be ready to get their party started with some of the most delicious (and easy to make) appetizers from If you’re in a time crunch, our team recommends the Fruit and Cream Cheese Sandwiches or Patriotic Popcorn (perfect for watching a parade or fireworks).

Thirst-Quenching 4 th of July Drinks

Three cheers to the red, white and blue! Cocktails and mocktails are some of the quickest – yet most festive – ways to celebrate our nation’s independence. Woman’s Day staff put together this collection of 20 patriotic drinks that are fun, fruity and only take minutes to make. The Red, White and Blue Sangria also caught our eye.

Quick and Easy 4 th of July Desserts does a fantastic job rounding up dessert recipes for Independence Day. While some require baking, the Firecracker Strawberries and July 4 th S’mores Dip recipes “take the cake” for being delicious and quick.

Don’t have time to bake from scratch? Start with store-bought pound cake or angel food cake. Top it with strawberries, blueberries and whipped topping, or Pillsbury Funfetti Stars & Stripes Frosting to give your dessert a patriotic spin in a snap.

At PrideStaff, we take pride in all we do (so much so that it’s part of our name!). We also take tremendous pride in being part of our great nation. As we prepare to celebrate Independence Day, we hope you have a wonderful – and tasty – time honoring our nation’s independence.

Trust Us: You Can Pull Off a Last-Minute BBQ

Perhaps you didn’t have time to get your act together earlier. Or maybe you decided you’re in the mood to have a few friends over after all. Regardless, trust us: You can pull off a last-minute barbecue.

The key is to keep things simple—no need to mess too much with BBQ classics! And to avoid putting anything on the table that requires advance prep or planning. This menu was born to be enjoyed on a sunny day in the backyard—simply follow our tips for pulling it off like a pro.

The Menu

For something refreshing and festive to sip on, try our red, white and blue-esque Blueberry Spritzer . Snack on skewers of tomato, basil and mozzarella cheese , a creative (and easy-to-assemble) variation on the classic caprese.

Cheeseburgers are traditional for a 4th of July cookout, and our version won’t disappoint—it’s built with a flavorful mix of ground chuck and sirloin, and topped with all the classic condiments, from sliced pickles to your favorite cheese. For another main course option, serve this finger-lickin’-good Bourbon-Molasses Chicken .

On the side, spring for two summer staples that everyone will be excited to see: This Old-Fashioned Macaroni Salad with Sweet Pickles , which adds a tangy component to the menu, as well as a juicy Watermelon and Feta Salad (this one’s got mint and lime). Finish the meal with a homestyle Blackberry Crisp .

The Party Plan

Wait until right before the party starts to begin making Blueberry Spritzers.

Here’s what to do before the crowd comes over:

  • Day of: Make the topping for the crisp and refrigerate peel and core apples. Make the macaroni and watermelon-feta salads refrigerate. Assemble the caprese skewers. Chill additional beverages like juice, wine for beer in a rustic party tub.
  • Just before serving: Grill the burgers and the chicken. Make the blueberry cocktail. Bake the crisp.

Decorate your table outside with red, white and blue for a patriotic touch. These dinner plates come in all three colors, and as a bonus, they’re durable enough for outdoor dining. Use a matching platter or a serving tray in a neutral color and casual, woven texture for serving.

A great barbecue goes from day to night, with guests lingering to enjoy the celebration. As the daylight fades, light flameless candles in pretty outdoor teak lanterns for atmosphere.

10 Things You Can Make for a Last-Minute 4th of July Get-Together

Good news! Even though 4th of July festivities are right around the corner, there are a lot of perfect-for-summer dishes that are super easy to pull together at a moment’s notice. So, whether you’re throwing an impromptu get-together or you didn’t quite have the time you expected to pull off that red, white, and blue jello mold, we’ve got you covered with 10 easy last-minute recipes.

1. Lemon-Garlic Whipped Feta with Pesto

This is an appetizer everyone will swoon over. Feta is partnered with Greek yogurt and a squeeze of lemon, then blended into a gloriously creamy, tangy dip. It comes to together in minutes, and can be paired with veggies, pita chips, and crackers and even used as a spread for burgers.

2. Tomato Chickpea Salad

This simple salad is filled with good things like chickpeas, cherry tomatoes, herbs, and a tangy sherry vinaigrette. Best of all, it can be tossed together in a flash.

3. Minted Summer Couscous with Watermelon and Feta

Bring this summery salad together quickly with pre-cut watermelon. Prep the herbs and whisk together the dressing while the couscous cooks and cools. You can even turn it into a main course by topping it with grilled chicken or shrimp.

4. The Easiest Tangy Cucumber Salad

Not only is cucumber salad a well-loved summertime essential, but it is also one of the quickest and easiest sides to pull together.

5. Hot Corn Casserole

Like all the best casseroles, this one is a crowd-pleaser that comes with the promise of ease and can be pulled together in under 30 minutes. Serve it as a dip, paired with tortilla chips side dish or condiment for topping burgers, brats, and grilled chicken.

6. Tex-Mex Quinoa Salad

Pull this potluck salad together even faster by spreading the just-cooked quinoa over a baking sheet, then popping it in the fridge for about 10 minutes. The grains will cool quickly, and this trick will guarantee they keep their toothsome, chewy texture.

7. Balsamic Glazed Veggie Kebabs

Pull out the skewers and load them up with whatever veggies you have handy — all of summer’s produce is fair game. These tangy kebabs come together quickly and work as main course or side dish with a quickie glaze.

8. Firecracker Rice Krispies Treats

Bring a tray of these no-bake treats to your 4th of July shindig and I guarantee it’s a dessert your friends will talk about for days to come. Red and blue Pop Rocks not only make these Rice Krispies treats more festive, but they also are seriously fun to eat.

The Best Last Minute Fourth of July Recipes!

As America’s most patriotic holiday is just around the corner, we all need some fun new summer food recipes, both for the holiday and in general. We would love for you to consider recipes from Glen Clove-based celebrity caterer Andrea Correale, the founder and president of Elegant Affairs. Andrea serves up fun, festive and delicious recipes daily for events in the Hamptons, New York City and the Gold Coast of Long Island.

Andrea has been producing custom designed, award-winning New York catered events for more than 20 years, careering for such A-listers as Brooke Shields, Mariah Carey, P. Diddy, Billy Joel, and Jimmy Fallon – to name a few!

Andrea shares her favorite recipes for gorgeous, delicious, easy to make patriotic selections with KDHamptons below..

All American Blueberry Crumble!
Yields: 6 Servings.
Blueberry Filling Ingredients: 4 Cups Blueberries, 1/3 Cup Honey, 3 TBSP Orange Juice, 2 TSP Almond Extract, 1/8 Tsp Salt, Zest from One Orange.
Crumble Ingredients: 1 Cup Almond Flour, ½ Cup Coconut Flour, ¼ Cup Shredded Sweetened Coconut, 2 TSP Baking Powder, ½ TSP Cinnamon, 1/8 TSP Salt, ½ Cup Sweetened Apple Sauce, 1 TSP Almond Extract.
Directions: 1.Preheat oven to 350 degrees. 2. Mix the blueberries with all the ingredients minus the crumble ingredients. 3. Add the coated blueberries to a cast iron skillet or Pyrex dish and pat down lightly until the mixture is evenly distributed. 4. In a separate bowl, mix the crumble ingredients together. 5. Using your hands, crumble the mixture on top of the blueberries in the pan. 6. Bake uncovered for 40 minutes. The top should be slightly browned.
7. Remove from the oven. Let sit for 25 minutes, then serve and enjoy!

Cotija Mexican Corn

Corn on the Cob is a delicious summer time staple. We serve it at many of our backyard barbecues but with a Mexican flair. It is absolutely unbelievably awesome. You must try it. Let me inspire you. Ingredients: 4 ears corn, shucked . 1/4 cup melted butter . 1/4 cup mayonnaise . 1/2 cup grated cotija cheese. Salt and pepper to taste . 4 wedges lime .
Directions : Preheat barbecue on high heat . Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter,and then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

Grilled Zucchini Poppers

Serve up healthy delicious appetizers for your Memorial Day gathering.Grilled Zucchini Poppers are stuffed with either pesto scented ricotta or goat cheese combined with julienne vegetables and greens then drizzled with lemon thyme vinaigrette. YUM!!

Ingredients: 1 green zucchini, thinly sliced brushed with olive oil, aged balsamic and salt and pepper , 1 red pepper julienne raw , 1 bunch of arugula or greens , 5 ounces goat cheese, 1 ounce sour cream , (Substitute Goat cheese and sour cream for Ricotta ), 1/2 teaspoon of Basil, Pesto , Lemon thyme or Balsamic vinaigrette . Directions: Lightly grill zucchini. On a sheet of plastic wrap lay out zucchini strips. Mix goat cheese and sour cream with pesto and spread a thin layer on top zucchini strips. Lay the peppers and a pinch of greens on the end of the strip and roll it up in plastic wrap. Refrigerate for up to two hours. To serve, slice into 1/4 inch pieces and drizzle top with vinaigrette.

Root Beer Float

Yields: 6 Servings
Ingredients: 4 Cups Root Beer, 6 Cups Vanilla Ice Cream, 3 Tablespoons Root Beer Extract
Directions:1. Lay out 6 tall clear glasses in a line. 2. In a blender, over medium speed, mix together 3 cups of ice cream, 2 cups of the root beer, and the root beer extract. Mix until thoroughly blended. 3. Pour mixture into each glass, filling slightly above halfway.
4. Using an ice cream scooper, add one scoop of ice cream into each glass. 5. Top off each glass with the remaining root beer. Serve & enjoy.

4th Of July Recipes: Fajita Burgers

4th of July is all about parties and family gatherings you can be certain that everyone will love these burgers. They are full of Mexican flavors and are topped with the best fajita fixings. With the grilled vegetables on top the burgers are bursting with bold flavors and spices. If you don&rsquot like your burgers too spicy you can omit the Mexican hot sauce.

Berry Raspberry Icebox Cookies

These cookies will be popular with kids. They are so tasty and each layer has different flavor which blends in so well together with the other layers.

Firework Sugar Cookie Pie

This cookie pie is insanely delicious and it&rsquos perfect for the 4th of July because it will wow everyone.

Patriotic Hot Fudge Cheesecake Trifles

Everyone will enjoy these cheesecake trifles. They are perfect for that sweet treat for your family and guests and they are made as individual servings. They are easy and no bake which means you will have them on the table in no time.

Interested in more 4th of July recipes?

Greek Lemon Orzo Salad

This salad is so delicious and perfect for summer as well. It&rsquos light, comforting, easy and quick to make. It&rsquos made with orzo, tossed through with the fixings of a Greek salad then drizzled with a bright zesty lemon vinaigrette. You can serve it with yogurt or grilled chicken.

4th of July Last Minute Food Ideas: 26 Easy Recipes To Try

Have you settled on your 4th of July party menu? If you are still looking for last-minute 4th of July food ideas and easy dishes for your holiday bash, here are the best recipes for the ultimate Independence Day party.

Take your pick from delectable no-cook appetisers like stuffed avocados and prosciutto and figs with balsamic vinegar. You'll find plenty of succulent burger recipes and cool and refreshing desserts that everyone will love.

Last-Minute 4th: No plan? No problem. Quick and easy fixings will put sparkle in your holiday

SAN FRANCISCO -- Yikes. It's the Fourth of July. If you're like us, the summer has been so hectic that you haven't had a chance to get organized for the holiday. Thinking about what to eat will start about now.

But help is here. Since grilling is to the Fourth what turkeys are to Thanksgiving, the Food staff has put together a batch of last-minute barbecue recipes that will save the day.

If you're relying on hot dogs, you already know what to do. But maybe you'd like something a little different. How about portobello burgers with Gorgonzola? Grilled flank steak with torpedo onions? Grilled vegetables with an Asian marinade? Or a moist citrus-infused salmon? We even have a clam dip to start and baked beans to serve alongside.

While these ideas sound like they take a lot of work, just about everything can be picked up during the day at your local supermarket, and cooked without much effort. Then you can really relax and enjoy the fireworks.

-- RIB-EYE: A nubbin of butter

-- HALIBUT: With lime & capers


This recipe from staff writer Tara Duggan takes about 30 minutes to put together.


4 tablespoons unsalted butter, at room temperature

3 teaspoons minced fresh rosemary

2 teaspoons minced fresh basil

2 tablespoons minced shallots

1/2 teaspoon fresh lemon juice

4 boneless rib-eye steaks (1/2-3/4 pound, each)

Freshly ground pepper, to taste


Prepare a fire in a barbecue grill.

Place the butter in a small mixing bowl. Blend in 2 teaspoons of the rosemary, the basil, shallots, lemon juice and a little salt. Transfer to a piece of plastic wrap and roll into a log, wrapping tightly. Place it in the freezer briefly to chill.

Season the steaks with a liberal amount of salt and pepper rub in the remaining rosemary and the olive oil.

Grill the steaks for about 6 minutes on each side for medium-rare. Transfer to plates and place a slice of the chilled rosemary butter on each steak.

PER SERVING: 495 calories, 47 g protein, 1 g carbohydrate, 32 g fat (16 g saturated), 165 mg cholesterol, 118 mg sodium, 0 fiber.


You can find red torpedo onions at the farmers' market, or just use quartered red onions. Tara Duggan likes to serve this with a blue cheese salad.


2 tablespoons sherry vinegar

1 flank steak, about 1 pound

4 red torpedo onions, trimmed and halved


Prepare a fire in a barbecue grill

Combine the garlic, vinegar and mustard.

Place the steak in a shallow dish and rub the marinade over it. Let marinate for at least 20 minutes at room temperature, or for a few hours in the refrigerator.

Season the steak liberally on both sides with salt and pepper. Grill both the steak and onions for 5 to 6 minutes, then turn the steak and onions and grill another 5 to 6 minutes, until the steak is medium-rare.

When the steak is done, remove it from the grill and let rest at least 5 minutes. Slice the meat thinly against the grain into strips. Serve with the onions on the side.

PER SERVING: 230 calories, 25 g protein, 10 g carbohydrate, 9 g fat (4 g saturated), 59 mg cholesterol, 108 mg sodium, 2 fiber.


Portobellos shrink when you grill them, warns Tara Duggan, so sometimes one is not enough per person.


2 tablespoons red wine vinegar

1/4 pound Gorgonzola cheese

1/4 pound mixed baby greens

Mayonnaise, mustard and/or other condiments of choice


Prepare a barbecue so the coals are medium-hot, then preheat the grill.

Combine the garlic, vinegar, salt and pepper, then whisk in the olive oil. Cut off the stems of the portobellos and use a moist cloth to remove any dirt from the caps. Place the mushrooms in a bowl, then pour the vinaigrette over them. Toss to combine.

Place the mushrooms gill-side up directly on the grill. Grill until they are tender and juicy, about 8 to 10 minutes.

When the mushrooms are almost done, place the hamburger buns on the grill and toast for a few minutes.

Season the mushrooms with a sprinkle of salt and pepper and place in the buns. Top with the crumbled Gorgonzola and some greens. Serve with condiments.

PER SERVING: 380 calories, 14 g protein, 29 g carbohydrate, 25 g fat (8 g saturated), 25 mg cholesterol, 265 mg sodium, 6 g fiber.


Microwaving prepared vegetables in a marinade infuses them with flavor and allows you to finish them on the grill in a matter of minutes. The vegetables may be marinated and microwaved 1 day ahead, stored in the refrigerator, then grilled as needed. Just about any combination of vegetables will work, including asparagus, red onions and carrots. Cooking times may vary. This recipe is from Food editor Michael Bauer.


Asian or Italian marinade (see recipes)

1 red bell pepper, stemmed, seeded, deribbed and cut lengthwise into 8 strips

1 green bell pepper, stemmed, seeded, deribbed and cut lengthwise into 8 strips

2 zucchini, cut lengthwise into 4 slices

2 yellow squash, cut lengthwise into 4 slices

1 eggplant, cut into 1/4-inch rounds

2 portobello mushrooms, cleaned and cut into 1/4-inch strips


Place the bell peppers in a flat, microwave-safe dish and pour in half of the marinade, making sure to coat the pieces well.

Place the zucchini, squash, eggplant and mushrooms in another microwave- safe dish and pour in the remaining marinade.

Tightly cover both dishes with plastic wrap.

Microwave the peppers for 6 minutes microwave the other vegetables for 4 minutes. They should still be a little crisp.

Prepare a fire in a barbecue grill. Let the coals burn down to the gray-ash stage.

Working in batches, place a single layer of vegetables (reserving the marinade) on a vegetable-grilling rack on the barbecue, and cook for 2 to 3 minutes, or until you see charred grill marks on the bottom side of the vegetables. Turn and grill the other side for 2 to 3 minutes longer.

Serve the marinade on the side as a dipping sauce.

The calories and other nutrients absorbed from marinades vary and are difficult to estimate. Variables include the type of food, marinating time and amount of surface area. Therefore, this recipe contains no analysis.



1 teaspoon minced fresh ginger

1 teaspoon rice wine vinegar

1/8 teaspoon Asian sesame oil

1/2 teaspoon fresh lemon juice

2 tablespoons chopped cilantro for garnish


Combine the ginger, garlic, soy sauce, vinegar, sesame oil and lemon juice in a bowl. Mix well.

Sprinkle the cilantro over the grilled vegetables.

PER TABLESPOON: 12 calories, 1 g protein, 2 g carbohydrate, 0 fat, 0 cholesterol, 1,029 mg sodium, 0 fiber.



1/2 teaspoon fresh lemon juice

1/4 teaspoon freshly ground pepper

2 tablespoons chopped basil for garnish


Combine the garlic, vinegar, olive oil, lemon juice, salt and pepper in a bowl. Mix well.

Sprinkle the basil over the grilled vegetables.

PER TABLESPOON: 65 calories, 0 protein, 1 g carbohydrate, 7 g fat (1 g saturated), 0 cholesterol, 147 mg sodium, 0 fiber.


This is a nice departure from the usual chicken with barbecue sauce, says staff writer Karola Saekel. The recipe may be multiplied to serve any number of diners.


4 bone-in chicken breast halves (leave the skin on)

1 teaspoon sea salt + salt to taste

1/8 teaspoon hot red pepper flakes

2 garlic cloves, peeled and crushed

4 teaspoons coarse-grained mustard


Rinse the chicken breasts under cold running water and pat dry. Put them skin-side up on a chopping board and give them a few hard whacks with the side of a cleaver or a heavy plate to flatten.

Mix together the olive oil, salt, red pepper flakes and garlic on a shallow plate. Dip the chicken breast halves in this, using a brush or your fingers to make sure both sides are coated. Tent with foil and set aside at room temperature to marinate for 30 minutes.

Place the chicken skin-side down on a medium-hot grill, basting after 10 minutes with any oil mixture left on the plate. After another 10 minutes, turn the chicken over, sprinkle lightly with salt and spread 1 teaspoon of the mustard over the skin side of each breast half. Tent loosely with foil and cook until the chicken tests done, another 10 to 20 minutes. Do not overcook.

PER SERVING: 275 calories, 28 g protein, 2 g carbohydrate, 16 g fat (3 g saturated), 73 mg cholesterol, 715 mg sodium, 0 fiber.


Fish is the ideal last-minute barbecue entree. Not only don't you have to marinate it for a long time -- you shouldn't. This recipe works with any firm- fleshed fish, so you can grab whatever your supermarket has on hand -- swordfish, monkfish, halibut, tuna, even salmon, as long as the steaks or fillets are at least 3/4 inch thick. From Karola Saekel.


1 1/2 to 2 pounds firm fish steaks or fillets, at least 3/4 inch thick

4 sprigs of fresh rosemary

1 tablespoon pure maple syrup

Sea salt and coarsely crushed black pepper, to taste

Quick Fish Sauce (see recipe) or lime wedges


Cut the fish into 4 servings. Mix the lime juice and zest with the crushed needles from 3 sprigs of rosemary, the maple syrup and salt and pepper. Add the olive oil.

Brush both sides of the fish pieces with the mixture, reserving the rest. Let marinate for 20 to 30 minutes.

Place the fish on a medium-hot grill and cook to desired doneness, turning after 3 to 4 minutes and brushing with the remaining marinade, using the fourth rosemary sprig as a brush.

Serve with Quick Fish Sauce or lime wedges.

PER SERVING: 215 calories, 23 g protein, 4 g carbohydrate, 11 g fat (2 g saturated), 45 mg cholesterol, 107 mg sodium, 0 fiber.


Make this sauce while the fish is marinating.


1/4 cup extra virgin olive oil

Juice of 1 large lime or small lemon

1 tablespoon chopped Italian parsley

2 tablespoons large capers, rinsed and chopped

1 tablespoon snipped chives or chopped green onion


Spoon the mayonnaise into a small bowl. Slowly add the olive oil, whisking constantly. Whisk in the citrus juice and Tabasco.

Add the zest, parsley and capers stir to mix. Taste for salt and pepper. Refrigerate if not used immediately.

Stir in the chives just before serving.

PER SERVING: 330 calories, 1 g protein, 2 g carbohydrate, 36 g fat (5 g saturated), 14 mg cholesterol, 289 mg sodium, 0 fiber.


This is a loose adaptation of a dish described in "The Tuscan Year," by Elizabeth Romer (North Point Press).


4 cleaned trout, about 1 pound each, dressed weight

4 thick slices sweet French or Italian-style white bread, crusts removed

6 tablespoons white wine, chicken broth or water

1 bunch Italian parsley, thick stems discarded, minced

Sea salt and freshly ground pepper, to taste


Prepare a fire in a barbecue grill, letting the coals burn to the gray-ash stage.

Rinse the trout and pat dry. Sprinkle the inside of the fish with the lemon juice set aside.

Tear the bread into very small pieces, place in a bowl and sprinkle with the wine. Add the parsley, garlic and pine nuts and mix well, rubbing together with your fingers. Season generously with pepper and add salt as needed.

Stuff the trout with this mixture, patting down firmly. Close the cavities of the fish, securing them with skewers or toothpicks.

Brush the fish with a little oil and sprinkle with salt. Place on the grill

grill for 8 minutes. Using a wide spatula, carefully turn the fish, brush with oil and cook until fish tests done, about 10 minutes. Time depends on heat of coals and thickness of fish. To test for doneness, make a small slit in one trout right down to the filling the meat should be cooked through and flaky.

Remove the fish to serving plates and brush with oil. Serve with lemon wedges alongside.

PER SERVING: 520 calories, 67 g protein, 13 g carbohydrate, 20 g fat (5 g saturated), 178 mg cholesterol, 222 mg sodium, 1 g fiber.


"This recipe," says Food staffer Lesli Neilson, "is adapted from my parent's neighbor, Helen Williams. The marinade is especially good with London broil but may be used with other cuts of meat."


2 tablespoons vegetable oil

2 tablespoons brown sugar

1 tablespoon red wine vinegar

1 teaspoon powdered ginger

1/4 teaspoon minced garlic

1 London broil (21/4 to 3 pounds)


Combine the oil, soy sauce, brown sugar, vinegar, ginger and garlic in a bowl stir until the sugar dissolves. (Yields about 1/2 cup marinade.)

Place the London broil in a container that can be flipped, or into a heavy- duty sealable plastic bag. Pour the marinade over the meat. Place in the refrigerator and let marinate for 4 hours, turning two or three times.

Grill the London broil over gray ash-covered coals to desired doneness (timing depends on thickness of meat).

PER SERVING: 490 calories, 52 g protein, 9 g carbohydrate, 26 g fat (9 g saturated), 127 mg cholesterol, 1,559 mg sodium, 0 fiber.


This irresistible dip, along with Ruffles potato chips, is a staple at every one of Lesli Neilson's family get-togethers.


1 (61/2-ounce) can chopped clams

8 ounces cream cheese, at room temperature

1/2 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

1 teaspoon finely chopped parsley

Ruffles or other ripple-cut potato chips


Drain the clams in a strainer, reserving the liquor.

Put the cream cheese in a medium-size bowl. Add the clams, Worcestershire, lemon juice, garlic powder and onion salt. Using a hand mixer, blend well (the mixture will be stiff).

Gradually add clam juice (about 2 tablespoons at a time) until the dip has the consistency you want.

Garnish with parsley and serve with potato chips.

PER TABLESPOON: 35 calories, 2 g protein, 1 g carbohydrate, 3 g fat (2 g saturated), 12 mg cholesterol, 57 mg sodium, 0 fiber.



1/2 cup chopped green bell pepper

2 cans (28 ounces each) baked beans, drained

1/2 cup hickory-smoke barbecue sauce


Cook the bacon thoroughly. Transfer to paper towels to drain. Let cool to room temperature, then crumble into medium-size pieces.

Heat the oil in a medium-size skillet. Add the bell pepper and onion and saute for 5 to 7 minutes, until softened.

Combine the sauteed vegetables, the beans, mustard, ketchup, barbecue sauce and brown sugar in a Crock-Pot or similar electric casserole. Add half of the bacon. Cook on low heat for 6 to 8 hours, stirring occasionally.

Add the remaining bacon and serve.

PER 1/2-CUP: 195 calories, 6 g protein, 30 g carbohydrate, 7 g fat (2 g saturated), 12 mg cholesterol, 632 mg sodium, 6 g fiber.

A dressed-up, extra-large sandwich is the easiest way to feed a hungry crowd. So for your Fourth of July gathering, make one (or several) yourself instead of ordering out. In this recipe, we use some of our favorite toppings, but you can remix it to suit your tastes. Serve the sub with a few sides (potato salad, veggie chips and pickles should do the trick) and you&rsquoll be sure to get the party started.

Want to add a bit of sophistication to your summer cookout? You need to try these.

4th of July Backyard Barbecue

Emmett and I are celebrating 4th of July with our family this year and all of our friends are traveling to different parts of the country for the holiday. We decided to have everyone over in advance, to celebrate early! After just furnishing our backyard and patio, it was a great excuse to host a casual 4th of July barbecue for our favorite people. Click through for some peeks at our patriotic backyard party…

Before I move along to the yard- our front porch planters are getting BIG! Look how much they’ve grown since I planted them in this post.

I wasn’t kidding when I said casual. Our friend group is really laid back and to be totally honest- being in the middle of a kitchen renovation kind of has Emmett and I exhausted. I took the easy route, grabbed a few last minute patriotic accessories, made good food, and called it done. It was really the perfect afternoon and evening catching up with friends before everyone heads their separate ways for the holiday next week.

I even dressed up the pups for our little barbecue. Aren’t they adorable in their matching bandanas? They left them on alllllll day (proud dog mom)…. until an intense game of chase, where they pulled the other’s off. I swear- sometimes they plot against me, like that. Ha!

Even though we had our backyard treated for mosquitoes, I still like to put out my citronella candles! If you’re interested in the DIY, check that out here. They’re really fun to make! I reuse the containers year after year.

I added a pleated fan to the outdoor bar cart to keep things festive. This is what it looked like at the beginning of the day…

Then… I set up the margarita station. My friends ALWAYS request these pitcher margaritas. They immediately show up and ask for one, so I’ve just started making them for every party in the spring & summer. I guess that’s my “thing” now. I’m the margarita-making lady. Haha! I haven’t decided if that’s a good or bad thing?

Emmett and I try to have date night once a week and a few weeks ago- we ended up at Lowe’s. I can’t tell if that’s amazing or lame for date night, but he ended up with a new Pit Boss smoker. It has quickly become his new hobby!

That man is smoking EVERYTHING now. Seriously- below he’s popping a mac & cheese into the smoker. I don’t even know how much money he has spent on meat the past month, but whatever makes him happy. I’m honestly not a fan of the smokey flavor (or most meat, for that matter), but I’m trying to embrace it for him because he wants me to taste test everything. Our friends said it was really tasty!

Emmett made easy grilled food for lunch, while the smoked dinner menu was finishing up. He woke up at 5am to prep everything… I’m telling you- the guy is committed!

I found these cute little picnic serving baskets at Lowe’s, of all places, and thought they’d be perfect for our backyard BBQ.

In addition to the margarita station at the bar cart, I also filled a galvanized tub with iced beverages. I’m not even going to lie… I removed all of the bottled water and beer to get a pretty 4th of July themed shot of the Jones Soda. I know, I know… I’m a crazy person. Those beverage buckets are a must for backyard parties, though!

Again, I didn’t feel like going all out with decor, but I did want to be patriotic and add pops of red & navy to the yard. Flags were an easy and inexpensive solution.

01: independence flags // 02: weber genesis copper grill // 03: blue rhino serving baskets // 04: mayne window planter box // 05: allen + roth planter // 06: pit boss pro smoker // 07: three wick citronella candle // 08: independence pleated fan // 09: urn planter

I also added a pop of red to our already blue & white window flower box. My plan is to repot the red ones elsewhere, but they worked super well for 4th of July!

As the sun set, we started the fire pit and gathered around before a thunderstorm rolled in and moved us all indoors.

Luckily, we were also able to squeeze in some sparklers before the storms unleashed… because is it really a 4th of July party without sparklers? I think not!

I hope you all have an amazing 4th of July next week spent with family and friends! We’re headed home to Kentucky and our friends are taking advantage of our home and the dogs while we’re away. Having good house sitters makes traveling so much easier! What are you all up to for the holiday? Any big plans?

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  1. Kele

    I think you cheated.

  2. Arashiktilar

    you are not mistaken

  3. Zulkizshura

    I suggest you visit a site that has many articles on the subject.

  4. Salvador

    As is curious. :)

  5. Nell

    Striking! Amazing!

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