Fourth of July Recipe Round-Up!!

Well, the 4th of July is less than a week away! I think it’s time we all start menu planning, don’t you? Of course I’m saying this while being a slight hypocrite; were I to be spending the holiday at home, I’d probably already know what I’d be making. However, Matt and I are spending the 4th on vacation in a cute little beach cottage, and I’m making it a point to get to know the local fishmongers and farmer’s markets/stands in the next few days. Then I’m sure I’ll play it by ear. But I wanted to post some ideas, some of which I may use myself! Enjoy!

Spicy Coleslaw – The Texan New Yorker
Red chile hot wings – The Homesick Texan
Fried Summer Squash with Horseradish Dipper – The Texan New Yorker
Fried Green Tomatoes – The Texan New Yorker
Cornmeal Fried Okra – The Texan New Yorker
Baked Beans – See Aimee Cook

Classic Barbecue Chicken – The Texan New Yorker
Pulled Pork Sliders – The Texan New Yorker
Grilled Salmon with Strawberry Salsa – The Texan New Yorker
Baby Back Ribs with Honey Mustard Glaze – See Aimee Cook
Chopped Beef Sandwich – The Homesick Texan
Dr Pepper Ribs – See Aimee Cook
Sweet Tea Brined Chicken – Baked Bree
Smoked Pork Butt – Juanita’s Cocina

Cherry Sorbet – The Texan New Yorker
Chocolate Topped Peanut Butter Pie – What Megan’s Making
S’Mores Pie – Gimme Some Oven
Peanut Butter and Jelly Cupcakes – Brown Eyed Baker
Strawberry Lemonade Bars – The Way the Cookie Crumbles
S’Mores Whoopie Pies – The Texan New Yorker
Flag Cake – Smitten Kitchen
Lemonade Cake – Juanita’s Cocina

Cherry Limeade – The Texan New Yorker
Dr Pepper Cocktail – The Texan New Yorker
Raspberry Margaritas – Confections of a Foodie Bride
Strawberry Lemonade – See Aimee Cook

3 responses to “Fourth of July Recipe Round-Up!!

  1. Thank you SO much for including some of my recipes. Now…I’m going to the farmer’s market tomorrow, and I’m making your fried squash!

    • Texan New Yorker

      Oh you’re welcome, those recipes of yours look so amazing! I hope you love the fried squash, they’re a family fave. 🙂

  2. Pingback: Pissaladiére with White Anchovies | The Texan New Yorker

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