Tag: #holidays

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Here are“7 Delicious July 4th Southern Foods” that my family enjoys on Independence Day in the United States. I thought it would be fun to share these dishes. They will make your taste buds happy.

The day commemorates the signing of the Declaration of Independence in 1776. That proclaimed, “all men are created equal.” This established the United States as a nation.

This month we’re celebrating the Fourth of July by eating lots of red, white, and blue foods. We’ve got plenty of recipes for burgers, hot dogs, and other Southern summertime food favorites. Enjoy!

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1. BBQ Pulled Pork Sliders

This recipe is perfect for celebrating July 4th. It is easy to make and tastes amazing! This delicious barbeque is slow cooked in chicken broth, cider vinegar, and barbecue sauce and is topped with a crunchy slaw for a tasty easy dish. This will help you and your kitchen stay cool.

Ingredients for Pork:

• 3 tablespoons packed brown sugar
• 3 tablespoons chili powder
• 2 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 3 1/2 lb boneless pork shoulder, trimmed of excess fat and cut into 2-inch pieces
• 3/4 cup chicken broth (from 32-oz carton)
• 1/2 cup apple cider vinegar
• 1/2 cup barbeque sauce

Slaw:

• 1/4 cup mayonnaise
• 3 tablespoons apple cider vinegar
• 2 tablespoons packed brown sugar
• 1/4 teaspoon salt
• 4 cups coleslaw mix

Buns:

You will need 10 buns

Steps:

1. In a small bowl, mix 3 tablespoons of brown sugar, the chili powder, 2 teaspoons of salt, and the pepper. Rub mixture all over pork. Place in 4 1/2- to 5-quart slow cooker.

2. Pour broth and 1/4 cup of vinegar over pork. Cover and cook on High heat setting for 4 hours.

3. In a medium bowl, beat mayonnaise, 3 tablespoons vinegar, 2 tablespoons brown sugar, and 1/4 teaspoon salt. Stir in coleslaw mix. Cover and refrigerate for 30 minutes. Do not extend past 4 hours.

4. Remove pork to a cutting board, and shred using 2 forks. Reserve 1 cup of the cooking liquid. Discard the remaining cooking liquid. In a medium bowl, mix the reserved cooking liquid with barbecue sauce and the remaining 1/4 cup vinegar; return to slow cooker with shredded pork. Cover and cook on a low heat setting for about 20 minutes. (Until warmed).

5. Using a slotted spoon, spoon about 1/2 cup of pork mixture on the bottom half of each bun. Top each with about 1/4 cup coleslaw. Cover with the top halves of buns. NOTE: Pork mixture can be kept warm on a low heat setting for up to 2 hours. Stirring occasionally.

Tips from Nana’s Kitchen:

1. If you like for your pork to have a smokey taste, try adding 1/2 teaspoon of smoked paprika to the pork rub.

2. If you have no time to make the slow, store-bought is a suitable alternative and saves you some time.

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2. Nana’s Brunswick Stew

This is the perfect recipe to complement your Barbeque Sliders and other side dishes that you have. The flavors of this Brunswick stew are out of this world delicious. You can cook extra pork along with the Barbeque sliders in the above recipe to help save time. I promise you won’t be disappointed. This will quickly become one of your favorite July 4th southern foods.

Ingredients:

• 3 1/2 to 4 pounds of pork trimmed of fat and already cooked (See the above recipe for the Barbeque Sliders.)
• 4 large chicken breasts baked in the oven with 3/4 cup of chicken broth and seasoned to taste ( I use the Tony Chachere’s Original Creole Seasoning.) Amazing seasoning. Bake the chicken in a preheated 350-degree oven for approximately 45 minutes.
• 2 pounds of lean ground beef or turkey
• 1 roll of Birds Eye McKenzie Yellow Cream Corn, Frozen, 20 oz
• 1 roll of Birds Eye McKenzie White Cream Corn, Frozen, 20 oz
• 1-2 cups Barbeque Sauce (I love Sweet Baby Ray’s Original Barbeque Sauce)
• 2 tablespoons of Hot Sauce
• 2 tablespoons of Worcestershire sauce
• 1 whole Vidalia onion chopped up
• The juice of 2 lemons
• 1-2 large cans of diced tomatoes
• Salt to taste

Steps:

1. Get your large stock pot ready to use-NOTE: Go ahead and remove the frozen corn from its wrapper and place it in the stock pot with a small amount of water. Turn your stove eye on about #3 or #4 and start to slowly thaw out the corn.

2. Shred your cooked pork and cooked chicken using 2 forks or if you have a Kitchen Aid mixer, you can use the Whisk attachment to shred the pork and chicken. This will save you a great deal of time. Go ahead and place it in the stock pot.

3. Next, take your cooked and drained ground beef or turkey and crumble it up into your stock pot.

4. Pour in your can(s) of diced tomatoes, barbecue sauce, spicy sauce, Worcestershire sauce, chopped-up onion, lemon juice, and salt.

5. Mix all ingredients thoroughly and bring to a boil.

6. Reduce heat to simmer. Cook for about 45 minutes and stir often to avoid the stew sticking to the bottom of the pot.

7. Serve in bowls with crackers, and cornbread, or eat by itself. Enjoy!

Tips from Nana’s Kitchen:

1. Store leftovers in the fridge in a tightly sealed container. The Brunswick stew is good for a week.

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3. Grilled Corn on the Cob with Parmesan-Herb Butter

If you’re looking for some current ideas for grilling food this summer, try grilled corn on the cob. You can grill the corn right in the husk. Serve with Parmesan-Herb butter. This will add a spark to your grilled corn. A terrific addition to your July 4th Southern Foods.

Ingredients:

• 6 ears of fresh sweet corn, husks removed, cleaned
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh dill
• Fresh ground pepper to taste
• 1/2 cup butter, softened
• 1/2 cup shredded Parmesan cheese (2 oz)

Steps:

1. Go ahead and heat gas or charcoal grill. In a small bowl, mix butter, cheese, dill, and pepper with a fork; set aside.

2. While the grill is heating up, fill a large pot with water. Heat to boiling and submerge corn in water; cook for 3 to 4 minutes.

3. Now remove corn from the boiling water; cool slightly. Drizzle each ear of corn with oil; rub over corn.

4. Next, place the corn on the grill over medium heat. Cover grill: cook, turning ever so often until all sides of the corn are browned. Remove from grill, immediately top corn with butter mixture. Once the butter has melted slightly, serve.

Tips from Nana’s Kitchen:

1. You can cook the corn in its shuck on the grill. Cooking it for several minutes before grilling gives the corn a succulent texture. And this adds the flavor of flame-cooked goodness.

2. It is best not to husk your corn until you are ready to grill it. For the freshest ear of corn, leave it wrapped in its husk until minutes before you’re ready to serve it. It is messy, but boy is it delicious!

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4. Nana’s Lighter Potato Salad

Don’t let this lighter potato salad fool you. It is chocked full of flavor and oh so satisfying! Easy to make and will save you lots of fat and calories. Your guest will not have a clue it is on the lighter side. You will be making this one of your favorite July 4th southern foods.

Ingredients for salad:

• 6 medium red potatoes (2 lb.), unpeeled
• 2 hard-cooked eggs, chopped
• 2 medium stalks of celery, thinly sliced (1 cup)
• 1 medium onion, chopped (1/2 cup)

Dressing for the salad:

• 3/4 cup reduced-fat mayonnaise
• 1/2 cup fat-free sour cream
• 1 tablespoon yellow mustard
• 1 teaspoon cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Steps:

1. Place potatoes in a 4-quart saucepan; add enough water just to cover the potatoes. Heat to boiling. Reduce heat to low. Then cover and simmer for 20 to 30 minutes or until tender. Drain; let stand until cool enough to handle. Cut potatoes into cubes.

2. Next, in a large bowl, place potatoes, eggs, celery, and onion; toss gently to mix. In a small bowl, mix dressing ingredients until well incorporated.

3. Lastly, add the dressing to the potato mixture. Toss gently to coat. Cover; refrigerate for 1 hour or until serving time.

Tips from Nana’s Kitchen:

1. If the dressing is too thick, stir in 1 to 2 tablespoons of skim milk just before serving.

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5. Homemade Peach Cobbler

Just like your grandma used to make! This recipe is full of deliciousness and staple Southern dessert to add to your July 4th menu. Your guest will thank you. Oh, don’t forget to top it with vanilla ice cream for an extra delicious treat.

Ingredients:

• 1/2 stick of butter
• Boil 8-10 fresh peaches and peel
• 3 cups of sugar
• 1 & 1/4 cups of boiling water
• 1 heaping tablespoon of Cornstarch
• 1 & 1/2 cups of Self-Rising flour
• 2 teaspoons of vanilla flavoring
• Milk
• 1/2 teaspoon of Cinnamon

Steps:

1. Preheat the oven to 400 degrees F.

2. Melt a 1/2 stick of butter in a metal baking pan

3. In a heavy saucepan, combine fresh peeled peaches, 1 cup of sugar, and 1/2 cup of water. Bring to a boil.

4. In a small bowl, combine 3/4 cup of water and 1 heaping tablespoon of cornstarch and add it to the peach mixture. Return to boil.

5. In a mixing bowl, combine 1 1/2 cups of sugar, 1 1/2 cups of self-rising flour, 2 teaspoons of vanilla flavoring, and enough to make a thin batter. (1-2 tablespoons, or a little more if needed).

6. Pour hot peaches into the pan with melted butter and pour the batter all over the peach mixture.

7. Top with cinnamon/sugar mixture, (1/2 cup sugar, and 1/2 teaspoon of cinnamon) and bake for 30 minutes.

Tips from Nana’s Kitchen:

1. If you are pressed for time, then use a 28-ounce can of peaches instead of fresh ones. Note: Make sure you do not drain the juice out of them!

2. I highly recommend using fresh peaches for a delicious homemade taste that you just can’t beat! Don’t forget the vanilla ice cream.

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6. Easy Berry and Vanilla Cream Trifle

This easy recipe has become a staple at my July 4th gatherings. You will not believe just how simple it is to make and how scrumptious it is. It only takes 30 minutes to create this beautiful and delicious dessert of fresh strawberries, blueberries, butter loaf cake, and whipped topping. This one is sure to become one of your favorite July 4th southern foods.

Ingredients:

• 1 purchased butter loaf cake (11.5 oz), sliced
• 1 box (6-serving size) vanilla instant pudding and pie filling mix
• 1 teaspoon vanilla
• 2 cups whole milk
• 1/2 cup sour cream
• 1 container (8 oz) Cool Whip frozen whipped topping, thawed
• 1 lb. fresh strawberries, stems removed, sliced
• 1 pint (2 cups) fresh blueberries

Steps:

1. In a medium bowl, beat the pudding mix, vanilla, milk, and sour cream with an electric mixer on medium speed until soft pudding forms. Cover; refrigerate.

2. In a trifle bowl or large clear bowl, arrange 1 layer of sliced cake to cover the entire bottom of the bowl. Top with a layer of pudding, then a layer of whipped topping, and then a layer of strawberries. Repeat all layers except use blueberries. Continue with layers until the bowl is full.

3. Cover with plastic wrap; refrigerate until ready to serve.

Tips from Nana’s Kitchen:

1. You can do this the day before your barbeque to save you some valuable time.

2. I used my punch bowl to arrange this beautiful dessert and it made a lovely presentation.

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7. Simple Strawberry Shortcake

These cupcakes are made with Original Bisquick Mix and topped with strawberries and cream cheese whipped cream. They’re perfect for celebrating Independence Day. Another one to add to your July 4th southern foods menu.

Ingredients for Cakes:

• 3 cups Original Bisquick Mix
• 1 cup granulated sugar
• 1/4 cup butter or margarine softened
• 1 cup milk
• 2 teaspoons vanilla
• 2 eggs

Topping:

• 1 cup whipping cream
• 1 package (8 oz) of cream cheese, softened
• 1/3 cup powdered sugar
• 1 teaspoon vanilla
• 6 cups sliced fresh strawberries (about 2 lb)

Steps:

1. Heat oven to 350°F. Grease the bottom and sides of a 12-cup muffin pan with shortening; lightly flour (or spray the pan with baking spray with flour). In a large bowl, beat cake ingredients with an electric mixer on low speed for 30 seconds, scraping the bowl occasionally. Pour into pan.

2. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool completely, about 1 hour.

3. In a chilled small bowl, beat whipping cream on high speed until soft peaks form; set aside. In a medium bowl, beat cream cheese, powdered sugar, and vanilla on medium speed until well blended. Fold in whipped cream.

4. Frost top of cooled cake with whipped cream mixture. If desired, frost the cake. It can be refrigerated for up to 6 hours. To serve, cut the cake into squares; place it on individual dessert plates. Top with strawberries.

Tips from Nana’s Kitchen:

1. Make a sheet cake using the 13×9-inch pan if you would rather, then cut it into squares and top with whip topping and strawberries.

2. You can use this recipe and make it with peaches, blueberries, kiwifruit, raspberries, or your favorite fruit combo. The possibilities are endless.

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Conclusion of July 4th Southern Foods-7 Delicious Recipes

I hope you enjoyed “7 Delicious July 4th Southern Foods” and will make these recipes for a delicious 4th of July gathering. I know some of them may look a little challenging, but I promise they are not.

All these recipes can be made a day or two in advance, except for the grilled corn. I would grill it on the day of July 4th for a fresher taste.

Let me know what you think about these recipes when you try them. Enjoy!

**No time to bake? Let me do it for you! Visit Nana’s Bakery to place your order(s). **

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From my family to yours, Happy 4th of July!

Thank you for supporting my small business!

Nana 🍰

Nana’s Bakery (To Place Your Orders)

nana@bakewithnana.com

bakewithnana.com

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Nana’s 5 Favorite Pies of All Time

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