My 4th of July Menu

For the last 3 years we have done a BBQ at our house for 4th of July. We have a great view from our deck to watch all the fireworks! I LOVE to cook and am always looking forward to trying new recipes and entertaining! So I thought I would share my menu that I am serving this year.

Grilled Chicken w/Lemon, Garlic, and Oregano

Ingredients:

1/4 cup fresh lemon juice,1/4 cup finely chopped fresh oregano, 2 tablespoons minced garlic, 2 tablespoons kosher salt, 2 teaspoons black pepper, 1/3 cup olive oil, 12 whole chicken legs (7 lb) 8 chicken breast halves with skin and bones (8 lb) 5 lemons, cut crosswise into 1/3-inch-thick slices

To Prepare:

Whisk together lemon juice, oregano, garlic, 1/2 tablespoon salt, and 1/2 teaspoon pepper in a large bowl and add oil in a slow stream, whisking.

Transfer legs to bowl with lemon dressing and turn to coat, add remaing salt and pepper. Sear chicken breasts, starting with skin sides down, turning once, until well browned, 6 to 8 minutes total. Grill lemon slices, until grill marks appear, about 3 minutes on each side, and transfer to platter with chicken.

Great Grilled Vegetable Sandwich

Ingredients:

1 Japanese eggplant sliced on an angle in half-inch thick slices, 1 small zucchini sliced on an angle in half-inch thick slices, 1 red pepper cut in quarter's lengthwise, 1 small red onion cut into 4 slices, 2 portobello mushroom caps, 1/2 cup extra-virgin olive oil, Salt and pepper, 8 slices crusty peasant style bread cut 1/2-inch thick, 4 pieces red leaf lettuce, and Herbed Mayonnaise. Herbed Mayonnaise: 3/4 cup mayonnaise, 1/2 lemon juiced, A few drop hot sauce, 1 garlic clove crushed and skin removed, 2 tablespoons thyme leaves, 2 tablespoons flat-leaf parsley, leaves 2 tablespoons chopped chives

To Prepare:

Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms. Season them with salt and pepper. Place vegetables on a hot grill and cook until they are tender. Once vegetables are done brush sliced bread with olive oil and grill on both sides. To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with herbed mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread.

Herbed Potato Salad

Ingredients:

2 pounds boiling potatoes, 1/4 cup fresh flat-leafed parsley, leaves2 to 3 teaspoons fresh thyme, leaves3 tablespoons olive oil ,1 tablespoon minced shallot

To Prepare:

In a 5-quart kettle cover potatoes with cold salted water by 2 inches and simmer until just tender. 10 minutes (for small fingerling potatoes) to 25 minutes (for larger boiling or all-purpose potatoes). Drain potatoes in a colander and cool to room temperature.
Chop parsley and thyme. Cut cooled potatoes into 1 1/2-inch pieces. In a bowl gently toss potatoes with herbs, oil, shallot, and salt and pepper to taste. Serve potato salad at room temperature.

Grilled Avocado, Tomato, Red Onion Salad (My Fav!)

Ingredients:

10 tomatoes quartered, 4 avocados peeled, halved, and pitted, Extra-virgin olive oil, for drizzling 1 red onion, sliced 1/2 lemon, 1 cup pesto sauce, 1/2 cup pine nuts, Parmiggiano-Reggiano
To Prepare:

Preheat a grill over medium heat. Cover a large tray with tomato quarters, and set aside.
Place avocado halves in a bowl and drizzle with olive oil. Place each half on a hot open grill for about 30 to 45 seconds. Remove and place on top of the tomatoes arranged on tray. Drizzle with olive oil again.
In another bowl, cover the red onion slices with the juice from the lemon half and olive oil. Place onions in the empty avocado pit holes. Cover with the lemon/olive oil mix. Then, top with pesto, distributing generously on all sides. Sprinkle pine nuts and cheese on top, to taste.