Have A Happy Southern 4th of July

Hey Y'all!

Hope y'all have something special going on today to help celebrate our country's birthday!

We're going over to my sister-in-law's for a cookout and then watch an amazing fireworks display. 

Now tell me what cookout would be complete if there wasn't yummy Potato Salad or scrumptious Banana Pudding!  

That's what I thought.....so I'm going to make them both to share with our family and friends.  

I'm sharing the recipes with you too!  Click on the links below the pictures to see the recipes. 

{Banana Pudding}

 {Dill Potato Salad}

So what so you do for the 4th of July?

Enjoy your fun, family and fireworks!!! HaPpY!! 4th of JuLy!!!!!

Food For The Soul ~

Blessings ♥ 

Betsy

Roasted Broccoli

Ingredients:

• 1 big bunch of Broccoli Florets
• 2 sliced Garlic Cloves
• 1 T. Olive Oil
• 1/4 t. Red Pepper Flakes
• Kosher Salt

Directions:

• Toss Broccoli, Garlic, Olive Oil, Red Pepper Flakes and Kosher Salt together until Broccoli is completely coated
• Arrange in a single layer onto a sheet of foil
• Fold into a packet
• Grill over Medium-High heat for 10 minutes

This recipe is from The Food Network

~ Southern Dill Potato Salad ~

{Southern Dill Potato Salad}

Ingredients:
10 Potatoes
3 Hard Boiled Eggs
3/4 c. Non-Fat Sour Cream
3/4 c. Light Mayo
1 T. Dill Pickle Juice
1 T. Dijon Mustard (or to taste)
2 t. minced Garlic
Salt & Pepper to taste
1 T. dried Dill Weed

Directions:

1. Peel Potatoes & Cut into bite size pieces
2. Cover Potatoes with water in a large pot.
3. Bring to a boil and cook for 20ish (just fork tender don't over cook)
4. Place Eggs in a small pan and bring to a boil, turn heat off and cover for 20 mins
5. Remove both the Potatoes & Eggs from the heat and drain well
6. Peel & chop Eggs and place in a large bowl
7. Add Potatoes and cool in refrigerator while prepping the remainder ingredients
8. In a bowl mix well Non-Fat Sour Cream, Light Mayo, Dill Pickle Juice, Dijon mustard, Garlic and Dried Dill Weed  
9. Take Potatoes & Eggs out of fridge and add the above mixture and gently mix. It's okay if the Potatoes break up a little but still be careful. 
10. Taste
11. Add Salt & Pepper to your liking 
12. Sprinkle top with more Dried Dill Weed to garnish
13. Cover and Refrigerate for at least 30 minutes...longer is better though to give it time for the flavors to marry
14. Serve COLD

ENJOY!!!

Blessings ♥
Betsy

Potato Gratin

Ingredients:

• 2 Potatoes
• 1/4 c. Parmesan
• 2 T. melted Butter
• Kosher Salt & Pepper to taste
• 1/4 c. Cream (I use half & half to cut down on calories and fat but you could use heavy cream)

Directions:

• Peel Potatoes
• Slice them thinly
• Melt Butter
• Toss Potatoes, Parmesan, melted Butter, Kosher Salt & Pepper together in a bowl
• Arrange in 4 or 5 layers on a sheet of NON-STICK FOIL
• Drizzle the cream over the Potatoes and make a packet
• Grill over Medium heat for 25 minutes  

This recipe is from The Food Network

Zucchini and Tomatoes

Ingredients:

• 2 Zucchini  sliced
• 2 Diced Tomatoes  diced
• 4 Mashed Garlic Cloves
• Olive Oil
• Basil
• Salt and Pepper to taste

Directions:

• Place Zucchini Tomatoes, Garlic, Olive Oil, Basil and Salt & Pepper to tastes onto sheet of foil
• Toss to coat evenly
• Form a Foil Pack 
• Grill over high heat for 10 minutes
• Top with Parmesan

This recipe is from The Food Network

Almond Green Beans

Ingredients:

• 1 package Frozen Whole Green Beans
• 1 Low Sodium Beef Bullion Cube
• 2 t. Dehydrated Minced Onions
• 1 T. Smart Balance "Butter"
• 1/2 c. Water
• 3 T. Slivered Almonds 

Directions:

• In a medium size pan put in Water, Low Sodium Beef Bullion Cube, Dehydrated Minced Onions, Smart Balance "Butter", and Green Beans
• Cook on high heat until boiling
• While Green Beans are waiting to boil, place Almonds in a shallow oven safe dish and toast in oven at 350 º  just until turning a light golden color
• When the Green Beans start boiling turn down heat and simmer Green Beans just until they start to get tender. They should still be a bright green 

Mexican Brown Rice

Serves 2

Ingredients:

• 2 c. Instant Brown Rice (cooked )
• 2 T. Taco Seasoning
• 1/2 t. Cumin
• 1/4 c. Salsa

Directions:

• Cook Brown Rice according to directions on package.
• Add Taco Seasoning, Cumin and Salsa to cooked rice
• Stir

Enjoy  ❤
Betsy

Perfectly Easy Grilled Corn on the Cob

Grilled Corn on the Cob

Ingredients:

• Ears of Corn in husks
• Butter
• Lemon Pepper Seasoning

Directions:

• Place un-husked ears of corn into either the sink or a large pot filled with water.
• Let corn soak for about 30 minutes
• Take corn out of water and place onto the top shelf of the grill.  I place my on there when I start to preheat my grill.  That away its done when the meat is!
• Cook 15-20 mins and turn Cook another 15-20 minutes You want the outside of the corn husks begin to turn a dark brownish black color
• Now take off the grill and put on a cutting board.
• With a sharp knife cut off the end that was attached to the stalk (not the end with the corn silks coming out "wink-wink"
• With a cup towel hold the corn in your hands and squeeze at the corn silk end to make the corn come out of the husk. 
• And amazingly the corn comes out clean and no corn silk are on the corn!
• Now rub each piece of corn with butter real well
• Sprinkle on the Lemon Pepper
• ENJOY!!!

Betsy ♥

Easy Pasta Salad

Ingredients:

• 8 oz. Bow Tie Pasta
• 1/4 finely chopped Red Onion
• 1/4 finely chopped Sweet Red Pepper
• 1/4 c. chopped Black Olives
• 1 small bottle of Kraft Catalina Dressing

Directions:

• Cook pasta according to package directions
• Chop Red Onion, Sweet Red Pepper and Black Olives( you could just buy these already chopped) and place in a bowl
• Run cold water over cooked Bow Tie Pasta to cool down
• Add entire bottle of Kraft Catalina Dressing and gently mix until evenly coated
• Put plastic wrap over top of bowl and place inside refrigerator for about 1 hour or longer. This is to give the flavors time to marry and bring out all the flavors. 

This could very easily be turned into a full meal by simply added a meat such as grilled chicken, pepperoni or even grilled steak!

Enjoy!

Blessings ♥

Betsy

Sweet Potato "Fries"

Servings 2

Ingredients:

2 small Sweet Potatoes (you can also use white potatoes)

2 T. Great Value Olive Oil

2 t. Mrs. Dash Southwest Chipotle Seasoning

• Place Great Value Olive Oil into a gallon size zip bag.
• Peel Sweet Potatoes using a veggie peeler.
• Cut Sweet Potatoes into small chunks.
• Place Sweet Potatoes into zip bag and moosh (I know it's my word for mix..."wink" "wink") until completely coated with oil and seasonings.
• To make cleanup a breeze cover a cookie sheet with parchment paper or aluminum foil.
• Place Sweet Potatoes on cookie sheet
• Place in a preheated 375 º  oven for 30 minutes or until completely soft and just beginning to brown around the edges.
• Enjoy!

Nutritional Info Per Serving:

coming soon