Red, White & Blue Recipes

It’s a couple of days late (what isn’t now-a-days!) but I came across some great Red, White & Blue themed recipes from Cafemom.com and thought I’d share!

As of right now, we don’t have a grill. Apparently the city doesn’t allow them on porches or balconies. Some sort of fire hazard thing, I guess! But we’re really looking forward to buying one when we arrive in Gilbert and doing a lot of grilling year round in the wonderful weather. Burgers and steak tips are my favorite on the grill. They recommended Red, White & Blue Burgers, made with Tomatoes, Onions and Blue cheese. You can plate it with a festive potato salad:

Ingredients
  • 2 cups fingerling potatoes, halved lengthwise (about 10 ounces)
  • 2 cups small red potatoes, quartered (about 10 ounces)
  • 2 cups small blue potatoes, halved lengthwise (about 10 ounces)
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 3 hard-cooked large eggs, finely chopped
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1 1/4 teaspoons salt
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1 garlic clove, minced

Preparation

  • Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl.
  • Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.
  • Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.
Note: Blue potatoes are starchier than the others and tend to bleed, so cook them separately. If you need to, prepare this dish a day ahead, but add the blue potatoes just before serving. If your potatoes are larger than the ones we call for, cut them to a uniform size.
 
And nothing beats the heat like a delicious summer cocktail on the patio. Sangria is always a favorite, and this Blueberry Sangria sounds-to die-for. I would probably still add some melons, raspberries or strawberries to the blueberries, to keep a good variety, and maybe even go with a white wine base for summer.

Blueberry Sangria
Make red wine sangria, then add fresh blueberries instead of the typical lemons, limes, fruit chunks, etc. My go-to recipe: Combine 1 bottle red wine, 1/2 cup brandy, 1/4 cup sugar, and 1 cup fresh blueberries. Chill until ready to serve. Stir in 2 cups lemon-lime soda. Serve over ice. (You can also substitute fruit punch for wine/brandy for a non-alcoholic version.)

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