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4th Of July Picnic: Treat Your Family And Friends To A New Twist To Some Old Favorites

Jun 14, 2011 08:37PM ● Published by Erin Frisch

Juicy and delicious Red, White, and Blue Burgers

Serves 6

  • 2 pounds ground beef sirloin
  • 1 red onion, diced
  • 1/2 (1 ounce) package dry ranch salad dressing mix
  • 4 ounces crumbled blue cheese
Directions:
  1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  2. Lightly mix together the ground sirloin, onion, ranch salad dressing mix, and blue cheese in a bowl. Form into 6 patties.
  3. Grill the burgers for about 5 minutes per side on the prepared grill, until well done.
 

Shrimp Avocado Pasta Salad

Serves 8

  • 1 (16 ounce) package uncooked penne pasta
  • 1/4 pound bacon
  • 1 pound cooked shrimp, peeled and deveined
  • 2 avocados, peeled, pitted and diced
  • 1 cup shredded Cheddar cheese
  • 1 cup mayonnaise
  • 1/4 cup lemon juice
  • 2 tomatoes, diced
  • 1 teaspoon crushed red pepper
  • 4 cups shredded lettuce
Directions:
  1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Rinse under cold running water to cool.
  2. Place bacon in a skillet over medium high heat, and cook until evenly brown. Drain and crumble.
  3. In a large bowl, gently toss together the pasta, bacon, shrimp, avocados, Cheddar cheese, mayonnaise, lemon juice, tomatoes, and red pepper. Serve over lettuce.
 

Quick Grilled Fajitas

Serves 4

  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 medium green pepper, cut into strips
  • 1 medium red pepper, cut into strips
  • 1 medium onion, cut into thin wedges
  • 1/2 cup barbecue sauce
  • 8 flour tortillas, warmed
  • 1 cup shredded Cheddar cheese
  • 1/2 cup salsa
  • 1/4 cup sour cream
Directions:
  1. Preheat grill to medium-high heat. Toss chicken and vegetables with barbecue sauce. Let stand 5 min. to marinate. Poke holes evenly in bottom of 13x9-inch disposable foil roasting pan with a fork or skewer. Place chicken and vegetables in pan. (Or a grill basket may be used.) Place pan on grill; cover grill with lid.
  2. Grill chicken and vegetables 20 min. or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally.
  3. Spoon mixture evenly onto tortillas; top with cheese, salsa, and sour cream. Roll up.

Fresh Fruit with Poppy Seed Dressing

Serves 6
  • 1 banana, sliced
  • 1/2 cup orange juice
  • 1 tablespoon lime juice
  • 2 tablespoons poppy seeds
  • 1 tablespoon raspberry vinegar
  • 1/4 teaspoon olive oil
  • 1/4 cup raspberries
  • 1/8 teaspoon salt
  • 1 cup seedless red grapes
  • 1 cup cubed watermelon
  • 1 cup halved fresh strawberries
  • 1 cup sliced kiwi
  • 1 cup cubed cantaloupe
  • 1 cup blueberries
  • 1 cup sliced plums
Directions:
  1. In a blender or food processor, combine banana, orange juice, lime juice, poppy seeds, raspberry vinegar, olive oil, raspberries, and salt, and puree until smooth. Cover tightly and refrigerate until ready to use.
  2. Combine grapes, watermelon, strawberries, cantaloupe, blueberries, and plums in a large bowl. Pour dressing over fruit and toss to coat.

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