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Tomorrow flags will wave and people all over America will celebrate the Fourth of July holiday. And, as is the American way, families and friends everywhere will enjoy picnics and backyard barbecues to celebrate our freedoms.
I thought it would be appropriate to come up with a barbecue menu of American favorites guaranteed to keep cooks out of the kitchen. The idea is to let the grill do most of the work, allowing even the grill master to take part in the festivities.
Everyone loves barbecued chicken, but it does require turning and basting. Well, not Cola Barbecued Chicken. With a little pre-prep (which can be done on the grill's side burner), this moist delicious chicken bakes to perfection in about an hour on the grill in an oven-proof Dutch oven with minimal fuss.
Cheesy potatoes, made with frozen hash browns, can be prepared ahead and refrigerated until you're ready to bake in the oven. Likewise, Grilled Corn Salad, a delightful combination of fresh grilled corn, bell peppers and green onions with a light citrus dressing can be made ahead and eaten chilled or warm.
For dessert, ice cream is easy and so delicious. And don't forget plenty of cold beverages.
Enjoy the day!
Cola Barbecued Chicken
3 pounds chicken, cut up
1/3 cup all-purpose flour
2 tsps. hickory salt seasoning
1/3 cup vegetable oil
1 cup catsup
1 cup cola
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced green bell pepper
2 T. Worcestershire sauce
1 tsp. chili powder
Directions: Preheat grill to medium-high (350 to 400 degrees F.) Rinse chicken pieces and pat dry. In paper or plastic bag, combine flour and hickory salt. Add chicken to bag, a few pieces at a time, and shake to coat chicken with the seasoned flour.
In a cast-iron skillet, heat the oil. Add the chicken and cook till browned (may have to brown in batches.) Drain chicken on paper towels then place chicken in a 4-quart oven-safe Dutch oven with lid (cast iron is ideal.)
In medium bowl, combine the catsup, cola, onion, celery, bell pepper, Worcestershire sauce and chili powder. Mix well. Spoon the sauce over the chicken to cover. Place on grill, cover and bake about 1 to 1 1/4 hours, or until chicken is fork tender. Turn chicken pieces over several times during cooking.
Remove the chicken to a platter; cover with foil. Let rest for 5 minutes before serving. Serves 4 to 6. Tip: If you don't have a covered grill, this recipe can also be baked in the oven.
Shredded Potato Casserole
1 (10.75-ounce) can cream of mushroom soup
1 cup sour cream
1/2 cup milk
1 cup shredded cheddar cheese
1/2 cup butter, melted, divided
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
1 cup crushed cornflake crumbs
1/4 cup grated Parmesan cheese
Directions: In large bowl, combine soup, sour cream, milk, cheddar cheese, and 1/4 cup melted butter. Stir in the potatoes. Transfer to a greased 13×9-inch baking dish.
In small bowl, combine the cornflake crumbs, Parmesan and remaining butter. Sprinkle over top of casserole. Bake, uncovered, in preheated 325-degree F. oven 45 to 50 minutes or till golden brown and bubbly. Serves 6 to 8.
Grilled Corn Salad
2 red bell peppers
1 green bell pepper
8 ears corn, shucked
2 T. olive oil
Juice of 1 1/2 oranges
Juice of 1 lime
1/4 cup thinly sliced green onions, green and white parts
1/3 cup chopped fresh cilantro, optional
1 tsp. brown sugar
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/8 tsp. cayenne pepper
Directions: Preheat grill to medium-high (350 to 400 degrees F.) Spray generously with grilling spray. Cut bell peppers in half, lengthwise. Remove stems and seeds. Set aside.
Brush the ears of corn with the olive oil and place on the grill. Add the peppers and grill till the peppers begin to char and the corn begins to brown slightly. Remove from grill.
Dice the peppers and place in serving bowl. Cut the kernels from ears of corn and add to the bowl, along with the green onions. In a separate bowl, whisk together the citrus juices, cilantro, brown sugar, salt, pepper and cayenne. Pour over corn, peppers and onions. Toss well. Serve warm or chilled. Serves 4 to 6.