Fourth of July Recipes

Sizzlin' Summer Recipes

Tropical Grilled Vegetable Skewers
Tropical Grilled Vegetable Skewers

Difficulty Level: Intermediate
Prep Time: 30 min
Serves 6-8


Ingredients:
  • ½ teaspoon granulated garlic powder
  • ½ teaspoon granulated onion powder
  • ½ teaspoon paprika
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon lime juice
  • ¼ cup olive oil
  • 2 medium zucchini, cut into ½ inch thick half moons
  • 2 medium summer squash, cut into ½ inch thick half moons
  • 1 green bell pepper, cut into 1 inch squares
  • Half of a red onion, cut into wedges
  • Half of a pineapple, cut into 1 inch chunks
  • 8 6-inch bamboo skewers, soaked in water for 30 minutes
  • ½ pound thick-cut bacon, cut crosswise into 1-inch pieces
  • 1 head iceberg lettuce, cut into 6 wedges
  • 1 basket grape tomatoes, quartered

Instructions:
In a bowl, mix together garlic powder, onion powder, paprika, salt, pepper, lime juice, and olive oil. Pour mixture over vegetables and pineapple, and toss until everything is evenly coated. Skewer the vegetables, alternating to make sure there is a variety of vegetables on each skewer.

Heat a grill pan over medium-high and preheat oven to 400 degrees. When the grill is hot, cook the skewers a few minutes on each side until nice char marks are present. If the vegetables are not yet cooked through, transfer them to a baking pan and place in the preheated oven until cooked through.

Recipe courtesy of Draeger's Cooking School


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Oven-Fried Chicken
Oven-Fried Chicken

Difficulty Level: Intermediate
Prep Time: 40 min
Serves 6


Ingredients:
    Buttermilk Marinade:
  • 6 pieces bone-in, skin-on chicken breast halves
  • 2 cups buttermilk
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper

  • Dredging & Oven Frying:
  • 1 ½ cups all-purpose flour
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper
  • 2 teaspoons fresh thyme leaves, finely chopped

  • Equipment:
  • Olive oil spray or mister
  • 2 parchment-lined half-sheet baking pans
  • 2 cooling racks that fit on top the baking pans
  • 1 basket grape tomatoes, quartered
  • ½ red onion, very thin slices

Instructions:
Preheat an oven to 400°F. Spray a cooling rack with oil and set over a parchment lined cookie sheet. Set aside.

In a large mixing bowl, combine the buttermilk, salt, pepper and cayenne and whisk to combine. Add the chicken to the mixture and ensure that all pieces are evenly immersed and coated. Cover bowl with plastic wrap and refrigerate for 1 hour.

While the chicken marinates, prepare the dredging mixture: In a shallow dish combine the flour, salt, pepper, cayenne and thyme.

Working one piece at a time, remove the chicken from the buttermilk and let the excess liquid drip off for a moment. Working quickly, place the chicken skin-side down into the flour mixture and use your hands to sprinkle flour all over the chicken piece. Pick up the chicken and shake off excess flour. Place on prepared rack over pan. Proceed with remaining chicken pieces. Arrange the chicken pieces on the rack leaving at least an inch in between each piece.

Spray the chicken pieces thoroughly and evenly with olive oil on the top, all sides and the bottom. Let the chicken sit for a minute to absorb the oil and then check to see if there are any spots that look drier. If so, spray the chicken again to coat with oil more thoroughly.

Place chicken in the preheated oven and bake for 20-25 minutes, until the chicken has developed a crust and becomes golden brown. Then, flip the pieces over so that they can get brown and crusty on the bottom as well. Cook for approximately 10 more minutes, until the chicken is medium brown and crusty, and an instant-read thermometer registers 165°F.

Remove from oven and transfer to a large serving platter. Serve hot.

© Copyright Draeger's Cooking School. All rights reserved.


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Iceberg Wedge with Warm Bacon and Blue Cheese Dressing
Iceberg Wedge with Warm Bacon and Blue Cheese Dressing

Difficulty Level: Beginner
Prep Time: 20 min
Serves 6


Ingredients:
  • 1 cup mayonnaise
  • ½ cup buttermilk
  • 2 teaspoons freshly squeezed lemonjuice
  • ½ teaspoon Tabasco sauce
  • Kosher salt and freshly ground black pepper, to taste
  • ¾ cup crumbled blue cheese
  • 2 tablespoons flat leaf parsley, roughly chopped
  • ½ cup cucumber, peeled, seeded and small dice

Instructions:
In a medium-sized mixing bowl, whisk together the mayonnaise, buttermilk, lemon juice and Tabasco sauce. Season the mixture with salt and pepper, to taste. Stir in the cheese, parsley and cucumber. Cover and refrigerate for at least 20 minutes.

In a large skillet over medium heat, cook the bacon until golden brown and beginning to crisp. Remove bacon to drain on a paper towel-lined plate. Cover with foil to keep warm.

Arrange lettuce wedges down on their sides on a large platter. Drizzle the dressing over the wedges and spoon the bacon and tomatoes over each wedge, dividing equally. Top with onion slices.

Recipe courtesy of Draeger's Cooking School


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