Cocktails

Although it doesn’t feel like summer here in Chicago, 4th of July is just a few days away. Like most of us, I’m escaping the city lights for a little fun in the sun on the lake in none other than Pure Michigan. Besides looking forward to boat rides and cocktails, I’m excited to spend time outside grilling up some goodies with the family. And, no fireworks show is complete without s’mores by the fire. Here are some of the tasty treats I will be sampling this upcoming weekend.

Garlic and Rosemary Grilled Potatoes

Ingredients:

3 tablespoons olive oil, divided
6 cloves garlic, minced
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 pounds red potato, small
vegetable oil, for grill
fresh chives, chopped, for optional garnish

Directions:

Soak 7-8 wooden skewers in water, if needed, or use metal ones
Clean the potatoes and parboil for 4-5 minutes. Transfer potatoes into large bowl and let cool
Meanwhile, place 2 tablespoons olive oil, minced garlic, rosemary, salt and pepper in a small skillet over medium heat, stirring occasionally. Once garlic begins to turn translucent (~3 minutes), remove pan from heat. Set aside for later
Preheat grill to high heat
Once potatoes have been parboiled, slice each one in half. (If potatoes are larger in size, then you may need to quarter them.)
Skewer potatoes and brush with remaining 1 tablespoon of olive oil
Brush grill grates with vegetable oil and place skewered potatoes cut-side down over the lit burners. Grill potatoes for 2-3 minutes, flip and grill for 2-3 more minutes
Transfer potatoes to the unlit side of the grill. Close cover and allow potatoes to cook for another 5-6 minutes, or until they can be easily pierced with a fork
Remove potatoes from grill and brush with the garlic and rosemary olive oil mixture. Garnish with fresh chives before serving (optional)

(Skinny) Mexican Grilled Corn

Ingredients:

4 ears of fresh Sweet Corn (shucked)
2 T plain Greek Yogurt
2 T lite sour cream
¾ cup shredded Parmesan cheese
1 tsp chili powder
1 tsp Fiesta Lime Mrs. Dash (opt)
Dash of salt and pepper
¼ cup fresh cilantro, chopped
1 lime, cut into wedges
Light Olive Oil or Olive Oil Spray

Directions:

In a small bowl, mix together greek yogurt and sour cream. Set aside.
In a small bowl, mix together chili powder, Mrs. Dash (opt), and salt and pepper. Set aside.
Spray or brush each ear of corn lightly with olive oil
Grill for approximately 10 minutes, turning often to avoid burning. The corn should brown in places and be cooked through
Take corn off of grill and brush with Greek Yogurt mixture
Sprinkle with spice mixture, cheese, and cilantro
Squeeze lime wedges over each piece of corn

S’more Kits:

Ingredients:

Pint size green berrigard produce baskets
Hershey’s milk chocolate bars
Honey Maid graham crackers
Campfire marshmallows
Wooden or metal sticks (long for campfire)

Directions:

Place baskets in a row like an assembly line
Put 2 chocolate bars diagonal in the bin so it will fit across
On one side of the chocolate bars, place a generous amount of marshmallows
On the other side, break the long graham crackers in half and put on the other open space
Serve to your friends and family around the campfire and enjoy!

Bourbon Cherry Cooler:

bourbon.cherry.3.1 — Courtesy: Honestly Yum

Ingredients:

2 oz bourbon
1/2 oz Aperol
1 oz lemon juice
3/4 oz simple syrup (equal parts sugar and water)
2 oz sparkling water
8 cherries

Directions:

Start with a handful of ripe summer cherries.
De-stem and pit the cherries and add them to a shaker. Combine with the simple syrup and muddle until the cherries are thoroughly crushed.
Add the lemon juice, Aperol, and bourbon. Fill your shaker with ice, and shake for a full 10 seconds.
Strain into a tall glass over new ice and top with sparkling water. Add a straw and a sprig of fresh mint.

Lattes With Lipgloss

Drink Up!

4th of July Grill and Chill