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Celebrate July With A Backyard Summer Bash!
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July 4th Bash Black Bean, Corn, And Avocado Salsa
About Holly Clegg Holly Clegg is author of the successful Trim & Terrific™ cookbook series which includes The Holly Clegg Trim & Terrific™ Cookbook, More than 500 Fast, Easy, and Healthy Recipes, Holly Clegg Trim & Terrific Home Entertaining The Easy Way, Trim & Terrific Meals On The Move: Rush Hour Recipes and A Trim & Terrific Louisiana Kitchen: Southern Favorites. She also has co-authored the book, Eating Well Through Cancer: Easy Recipes & Recommendations During & After Treatment with oncologist, Gerald Miletello, MD. Holly has developed a national reputation for her easy, everyday, and healthier approach to cooking and entertaining. Her television appearances include national television shows such as the Later Today, NBC Weekend Today Show (for six years), Home Matters, Phil Donahue Show, and numerous satellite New York based media tours. She recently completed two QVC appearances. Holly is a wife and mother of three and resides in Baton Rouge, LA. For more information about Holly and how to order her cookbooks go to:
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The hot and sultry summer days are true indication of July. With July,
comes one of the country's most celebrated holidays, July 4th. Whether it is an afternoon
barbecue or an evening event with fireworks, plans are made and menus are created to
commemorate this summer holiday. It is a time to honor tradition with family and friends.
There are many staged parties at downtown's, rivers or clubs but nothing is more fun than
home entertaining. A Fourth of July bash can be a simple backyard barbecue, picnic or a
potluck gathering to include family and friends. Simplicity and ease are key elements to a successful menu. This is one of those holidays that usually includes a large group of people as families, friends, and neighbors come together for the festivities. The menu needs to appeal to all ages because this summer celebration includes everyone from babies to grandmas and usually centers around outdoor activities. There is no easier or better way to serve this crowd than with a buffet, which encourages guests to dine at their leisure. Casual! Don't worry about fine china and proper dishes to complete a Fourth of July party. The practical and popular way to serve your guests is with paper goods. There are sturdy paper products available and my suggestion is to buy the best quality. For napkins, tablecloth and cups, get into the spirit with red, white, and blue paper and plastic. The July 4th theme is a fun way to usher in the day. That way, clean up is kept to a minimum and a large garbage bag becomes your #1 helper for clean up. Many menus include barbecue and most people have their own style and method for the best burgers, ribs or chicken. If you are in a pinch and no one wants to fire up the grill, the Pulled Barbecue Pork is one of my favorite and most talked about recipes. It works on the grill, but equally well in a crock pot or oven….shh…just don’t tell as the secret is in the sauce. I like to serve sides, and of course, the traditional favorites but with an updated twist. Coleslaw shows up on many tables but this trendy Pasta Coleslaw is a throw together make ahead recipe that is absolutely delicious. Purchase a bag of shredded cabbage and the hard part is done. This is a great way to sneak cabbage into a dish to encourage healthy eating. And instead of a potato salad, try Potato and Pepper Kebobs featuring sweet potatoes and potatoes as the starring ingredients. This is great to toss on the grill (provided you have opted to use one) and self-serve. Sweet potatoes offer natural nutrition, and of course I am partial to the sweet Louisiana Yam. Even the young ones love kebobs and you just might be surprised to discover what they will eat. How can an outdoor function be complete without a salsa? Black Bean, Corn and Avocado Salsa doubles as a dip or a side, and always beckons an appreciative crowd with a spoon or chips. If you opt to serve this colorful, healthy, Southwestern-flavored salsa, you might as well double the recipe to insure you don't run out. And for that perfect summer salsa, include Pineapple Mango Salsa which serves as dip or a fabulous compliment to grilled fish or chicken. For dessert, take advantage of summer fruits and make the Berry Trifle. A light, refreshing, fruity dessert appeals to everyone after a heavy outdoor meal. This dessert doubles easily ~ Just serve in a larger glass or plastic bowl to feed a bigger crowd. All of the recipes for this great July Bash are from my entertaining book, Holly Clegg's Trim & Terrific Home Entertaining the Easy Way, which has many more SIMPLE summer ideas. Don't save home entertaining for the fall, when stress free entertaining can be a year round pleasure!
BLACK BEAN,
CORN, & AVOCADO SALSA 1 (15-ounce) can black beans, rinsed and
drained **Caution: Optional salt is NOT included in the sodium count in the nutritional analysis. Do not add salt to this recipe if you are on a salt-restricted meal plan. In a large bowl, mix together the black beans, corn, tomatoes, green onions, red onion, avocado, and garlic. In a small bowl, whisk together the lime juice, lemon juice, olive oil, cumin, and chili powder. Toss the dressing with the black bean mixture. Season to taste with optional salt and pepper, and refrigerate until ready to serve. Makes 24 (1/4-Cup) Servings. Tip: Use vine-ripened cherry tomatoes for that home-grown flavor year round. Per (1/4-Cup) Serving without chips or optional salt: 48 Cal; 2 g Total Fat; 6 g Carb; 00 mg Cholesterol; 58 mg Sodium; 2 g Protein; 2 g Dietary Fiber. Exchanges: 1 Fat.
PINEAPPLE
MANGO SALSA 1 cup cubed mango **Caution: Optional salt is NOT included in the sodium count in the nutritional analysis. In a medium nonreactive bowl (such as glass or plastic), mix together the mango, pineapple, red onion, orange juice, lime juice, cilantro, jalapeņo peppers, sugar, salt and pepper. Refrigerate until ready to serve. Makes 10 (1/4-Cup) Servings. Per (1/4-Cup) Serving without optional salt: 25 Cal; 00 g Total Fat; 6 g Carb; 00 mg Cholesterol; 1 mg Sodium; 1 g Dietary Fiber. Exchanges: 1/2 Fruit.
PULLED
BARBECUE PORK Pork: 1 (4-pound) boneless pork sirloin roast,
trimmed of excess Barbecue Sauce: 1/2 cup chopped onion **Caution: Optional salt is NOT included in the sodium count in the nutritional analysis. Preheat oven to 325°F. Make slits in the roast. Cut the garlic into slivers and stuff into the slits in the roast. In a small bowl, mix together the brown sugar, thyme, cayenne pepper, black pepper, and optional salt. Pat the sugar mixture all over the roast; place in roasting pan, cover, and bake for 3 hours, or until the pork is very tender and the internal temperature reaches 160°F. (You may also cook the pork in a smoker). Using two forks, pull the pork apart into shreds. Spoon the desired amount of Barbecue Sauce over the meat, and toss to combine. Serve with extra Barbecue Sauce. Makes 10 to 12 Servings. To prepare Barbecue Sauce: Coat a medium pot with nonstick cooking spray, and set over medium heat. Add the onion, and cook, stirring, until tender, 3 to 5 minutes. Add the tomato sauce, chili sauce, brown sugar, vinegar, thyme, dry mustard, allspice, salt, and pepper. Bring to a boil, reduce the heat, and simmer for 10 to 15 minutes to thicken. Remove from the heat, and serve. Sodium Alert! This recipe is not suitable for those on salt-restricted meal plans. Note: Nutritional analysis is calculated for 12 Servings. Per Serving (without optional salt): 286
Cal; 9 g Total Fat
PASTA
COLESLAW Salad: 8 ounces fusilli (spirals) or farfalle
(bowtie) pasta Creamy Dressing: 1/3 cup nonfat plain yogurt **Caution: Optional salt is NOT included in the sodium count in the nutritional analysis. Cook the pasta according to the package instructions (omitting salt), drain, and set aside. In a large mixing bowl, mix together the cooked pasta, cabbage, tomato, bell pepper and green onions. Toss with the Creamy Dressing, and refrigerate until ready to serve. Makes 6 to 8 Servings. Creamy Dressing: In a small mixing bowl, mix together the yogurt, mayonnaise, lemon juice, garlic, tarragon leaves, optional salt, and pepper. Note: Nutritional analysis is calculated for 8 Servings. Per Serving: 154 Cal; 3 g Total Fat (1 g Sat Fat); 26 g Carb; 3 mg Cholesterol; 74 mg Sodium (w/o optional salt); 5 g Protein; 2 g Dietary Fiber. Exchanges: 2 Starch; 1 Veg; 1/2 Fat.
POTATO
AND PEPPER KEBOBS 1-1/2 pounds sweet potatoes (yams) Peel the sweet and white potatoes, and cut into 2-inch chunks. Place the potato chunks in a 2-quart casserole dish along with 1/2-cup water. Cover and microwave for 12 to 15 minutes, or until the potatoes are almost done; drain. In a small bowl, whisk together the olive oil, parsley, cayenne, salt, and pepper. Pour over the potatoes, mixing to coat. Thread the potatoes and bell peppers onto skewers, alternating between sweet and white potatoes and colored peppers. When ready to serve, prepare a medium-hot grill. Grill the kebobs, turning frequently, for 15 to 20 minutes, or until a nice brown crust forms. Makes 8 Kebobs. Tip: Instead of metal skewers, try using bamboo skewers for your kebobs. To prevent burning, make sure to soak wooden skewers in cold water for 20 minutes prior to using. Per Kebob: 177 Cal; 5 g Total Fat (1 g Sat Fat); 34 g Carb; 00 mg Cholesterol; 31 mg Sodium (without optional salt); 3 g Protein; 4 g Dietary Fiber. Exchanges: 2 Starch; 1 Fat.
BERRY TRIFLE 1/2 cup sugar In a medium saucepan, stir together the sugar and cornstarch. Gradually add the milk, stirring until smooth. Stir in the beaten egg yolks. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Reduce the heat, boil gently for 2 minutes, and remove from the heat. Transfer to a bowl, stir in the vanilla, and refrigerate until chilled. Cut the pound cake into 1-inch slices. Arrange half of the slices on bottom of a trifle bowl or a deep glass bowl. Spread the raspberry jam over the slices and drizzle with the orange liqueur. Layer with half the berries, half the chilled custard, and half the whipped topping. Repeat the layers with the remaining ingredients, beginning with the pound cake and ending with the whipped topping. Top with the toasted almonds. Makes 16 Servings. Note: Nutritional analysis is calculated using homemade custard. Per Serving: 181 Cal; 2 g Total Fat; 36 g Carb; 27 mg Cholesterol; 98 mg Sodium; 3 g Protein; 2 g Dietary Fiber. Exchanges: 1/2 Fruit; 2 Starch.
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