Happy Birthday, America!
We will be taking it easy today and having some of our favorites for dinner. I’ll be adding photos during the day as I get things made if I don’t have a photo already on my computer.
First up ~ one of my DH’s favorites:
Beer Burgers with Beer Braised Onions
1 tbsp butter
1 large onion, sliced thin
1 cup beer
1 tsp sugar
1/2 tsp salt
1 1/2 lbs ground chuck
2 tbsps beer
1/2 tsp Tabasco sauce
1/4 tsp Worcestershire sauce
salt and pepper
4 burger buns
4 cheese slices (your choice)
Onions: Melt butter in skillet over medium-high heat. Add onions and saute, frequently stirring, until the onions are tender, about 5-6 minutes. Add 3/4 cup beer, sugar and salt. Cook until the beer has been absorbed by the onions and the onions are beginning to brown, about 18 minutes. Add the remaining 1/4 cup beer and bring to a simmer. Keep onions warm
Burgers: In a large bowl, thoroughly combine the ground chuck, Tabasco, Worcestershire, salt and pepper. Gently form into 4 patties. Do not handle the meat too much or the burgers will be tough.
Grill burgers to your desired degree of doneness. Top with cheese right at the end.
Toast buns on grill and serve burgers topped with the cheese, beer braised onions and your favorite condiments.
I use vegetarian baked beans in this dish but you can use your favorite. I found this recipe on the Southern Living website some time ago.
Root Beer Baked Beans
3 slices of bacon
1 small onion, diced
2 (16 ounce) cans of vegetarian baked beans (I use Bush’s)
1/2 cup root beer, NOT diet
1/4 cup hickory-smoked barbecue sauce
1/2 tsp dry mustard
1/8 tsp hot sauce
Fry bacon in a skillet over medium heat until it is crisp; drain on paper towels, reserve 2 tbsps. drippings in skillet. Crumble the bacon when it has cooled enough to handle and set aside.
Saute onion in bacon drippings over high heat for about 5 minutes or until tender. Stir together the onion, crumbled bacon, beans, and remaining ingredients in a ligthly greased 1-qt baking dish.
Bake, uncovered, at 400º for 1 hour or until sauce has thickened.
Next up is my Mom’s potato salad. I don’t measure anything in this salad so it’s not going to be precise. Add however much of each ingredient you like.
My Mom’s Potato Salad
5 lbs. potatoes, peeled, washed, cubed
green pepper, chopped
3 or 4 hard boiled eggs, chopped
Peel, wash, and cube the potatoes. Place in large pan, cover with cold water, bring to a boil over high heat, boil for 10 minutes. Do not boil longer or you will have mashed potato salad (been there, done that!)
In a large bowl, add all the ingredients except mayonnaise and mix gently. Add mayonnaise ~ I generally start with 2 big spoonfuls and add more from there. I don’t add any salt and pepper to the salad since we salt and pepper at the table. Feel free to add it at this point if you want.
Fourth of July Cupcakes
18 1/4 ounces white cake mix
1 cup water (or as indicated on cake mix directions)
1/3 cup oil (or as indicated on cake mix directions)
3 eggs (or as indicated on cake mix directions)
1/2 teaspoon blue food coloring
1/2 teaspoon red food coloring
1 (16 ounce) can vanilla frosting
red white and blue candy sprinkle
Prepare cake mix according to package directions.
In a small bowl, combine 1 1/3 cups batter with blue food coloring. In another small bowl, combine red food coloring with 1 1/3 cups batter. Leave the remaining batter plain.
Fill paper-lined muffin tins with 2 tablespoons red batter, 2 tablespoons plain batter, and 2 tablespoons blue batter. Do not swirl batter, leave it layered.
Bake at 350º for 20-24 minutes or until a toothpick inserted in a cupcake comes out clean.
Cool 10 minutes in pan and then remove cupcakes to a wire rack to cool completely.
Frost with vanilla frosting and decorate with sprinkles.
Makes about 18 cupcakes
We’ll also be having blue cocktails which I haven’t decided on yet 🙂
Have a happy, safe, delicious Fourth of July!