4th of July Recipes

Independence Day is just around the corner and many of us will be spending the long weekend with friends and family, enjoying time in and around the pool. The Fourth of July and grilling out go hand-in-hand, so we hope you’ll be making good use out of your Primo ceramic grills this weekend!

If you’re hosting or attending a cookout this year, consider trying out one of these delicious recipe ideas! From appetizer to dessert and everything in between, there’s something for everyone on this list of recipes.

Appetizer: Grilled Brie

-1 wheel of brie
-1/4 cup olive oil, divided
-1 cup chopped strawberries
-1 French baguette, sliced
-2 tablespoons thinly sliced basil
-2 tablespoons balsamic glaze

Heat grill to medium-low. Place brie on a large piece of foil and drizzle with a tablespoon of olive oil. Top the brie with the strawberries, then fold foil to cover the cheese completely. Brush baguette slices with remaining olive oil. Place the foil-wrapped brie and bread slices on the grill. Grill the cheese until melted, about 5-10 minutes. When it feels loose and soft to touch, remove from grill. Flip the bread slices as they turn golden brown, about 2 minutes and transfer to a platter. Drizzle the melted cheese with balsamic glaze and top with basil. Serve with the grilled bread.

Serves: 8 | Recipe from Delish

Drink: Red, White and Blue Sangria

-2 cups strawberries, halved
-2 cups blueberries, halved
-1/2 cup lemon juice
-1 cup Triple Sec
-1 bottle white wine
-Club soda

Put the strawberries and blueberries in a pitcher. Pour in the lemon juice, triple sec and white wine, then top with the club soda.

Serves: 4 | Recipe from Country Living

Entree: Grilled Buttermilk Chicken

-1 1/2 cups buttermilk
-8 cloves garlic, chopped
-1 tablespoon paprika
-1 1/2 teaspoons salt
-3/4 teaspoon black pepper
-6 pounds bone-in chicken pieces

In a small bowl, combine the buttermilk, garlic, paprika, salt and pepper. Divide the buttermilk mixture and chicken between two large resealable plastic bags. Let marinate in the refrigerator, turning the bags occasionally for at least an hour and up to overnight. Heat grill to medium-low. Remove the chicken from the marinade (discard the marinade) and grill, covered, turning occasionally, until cooked through, 30 to 40 minutes.

Serves: 8 | Recipe from Real Simple

Side: Grilled Potato Salad

-6 red potatoes, partially boiled and quartered
-3 teaspoons olive oil
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-2 teaspoons red pepper flakes
-1/2 onion, thinly sliced
-2 strips bacon, cooked and crumbled
-chives, chopped, for garnish
-1/4 teaspoon stone-ground mustard
-1/4 cup mayonnaise
-2 teaspoons red wine vinegar

Preheat grill to medium. Place potatoes in a large bowl. Drizzle with olive oil and add salt, pepper and red pepper flakes. Combine until well coated. Put the potatoes directly on the grill and close grill top. Turn potatoes onto the other side after 3 to 5 minutes. When ready, place back into the bowl and add the onions and bacon.Whisk together the mustard, mayonnaise and red wine vinegar to make a dressing. Drizzle potatoes with dressing, toss and serve garnished with chives.

Serves: 4 | Recipe from Food Network

Dessert: Red, White and Blue Layered Dessert

-2 packages (8 ounces each) cream cheese, softened
-1/2 cup sugar
-1/2 teaspoon vanilla extract
-1/2 teaspoon almond extract
-2 cups heavy whipping cream, whipped
-2 quarts strawberries, halved, divided
-2 quarts blueberries, divided

In a large bowl, beat cream cheese, sugar and extracts together until fluffy. Fold in whipped cream. Place a third of the mixture in a large bowl. Reserve 20 strawberry halves and 1/2 cup blueberries for garnish. Layer half of the remaining strawberries and blueberries over cream mixture. Top with another third of the cream mixture and the remaining berries. Spread the remaining cream mixture on top. Arrange the reserved strawberries and blueberries to make a “flag” on top.

Serves: 18 | Recipe from Taste of Home