4th of July Grill and Chill

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



  • 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


  1. Soak 7-8 wooden skewers in water, if needed, or use metal ones
  2. Clean the potatoes and parboil for 4-5 minutes. Transfer potatoes into large bowl and let cool
  3. 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
  4. Preheat grill to high heat
  5. Once potatoes have been parboiled, slice each one in half. (If potatoes are larger in size, then you may need to quarter them.)
  6. Skewer potatoes and brush with remaining 1 tablespoon of olive oil
  7. 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
  8. 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
  9. 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



  • 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


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

S’more Kits:

Courtesy: Rustic Rooster


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


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

Bourbon Cherry Cooler:

Courtesy: Honestly Yum


  • 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


  1. Start with a handful of ripe summer cherries.
  2. 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.
  3. Add the lemon juice, Aperol, and bourbon. Fill your shaker with ice, and shake for a full 10 seconds.
  4. Strain into a tall glass over new ice and top with sparkling water. Add a straw and a sprig of fresh mint.