4th of July Recipes!

Happy 4th of July! 

I can't believe it is already July! The summer is flying by. We'll be hosting a BBQ at our house this year and I looking forward to celebrating.

I have three recipes for you this month, all of which would be perfect additions to your 4th of July line-up. Enjoy!

Apricot Glazed Chicken Wings

I've shared this recipe before but these wings are too good to only share once!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the wings:

  • 24 chicken wings
  • 6 T adobo sauce
  • Salt & pepper

For the sauce:

  • 1 c Blue Owl Preserves Low Sugar Jam (I recommend apricot, peach is also fantastic)
  • 2 T apple cider vinegar
  • 2 T soy sauce
  • 3 T Dijon mustard
  • 2 t salt
  • 2 t pepper
  • 2 garlic cloves, sliced
  • 2 t smoked paprika
  • 2 T adobo sauce (or substitute chili powder)
  • 1 T butter

Instructions:

  1. Season chicken wings with a healthy amount of salt and pepper, then rub with adobo sauce.
  2. Arrange in smoker grill with apricot wood and cook at 225°F for 2.5 hours, or until internal temperature is 165°F. Alternatively, if you don’t have a smoker, preheat oven to 375°F and cook for an hour.
  3. Combine all sauce ingredients in a small sauce pan. Bring to a boil and stir until thickened, about 5 minutes.
  4. Serve chicken wings with sauce on the side for dipping, or toss wings with sauce before serving.

Yogurt Filled Dessert Cups

Growing up my mom would always do a pound cake layered with whipped cream and fresh fruit. This is my fresh new twist!

Ingredients:

Instructions:

  1. Spoon yogurt into each of the dessert cups. Try finding a yogurt that has less added sugar. My recent favorite is Siggi's.
  2. Place blueberry rhubarb and strawberry jams in squeeze bottles, or into ziplock bags with a corner cut. Squeeze on top of yogurt in desired pattern.
  3. Serve with fresh blueberries and strawberries.

Red, White and Blue Yogurt Popsicles

Like the firecracker popsicles you ate growing up, only better!

Ingredients:

Instructions:

  1. Divide the yogurt into three bowls. Add strawberry jam to one of the bowls, blueberry rhubarb to another, and leave the third plain. Mix well to combine. If needed, add a small amount of milk to thin the yogurt until it is pourable.
  2. Pour the yogurt mixtures into small mason jars, layering the colors. I started with strawberry, then plain and finally blueberry rhubarb. 
  3. Insert a popsicle stick. I didn't have any so I used small tasting spoons! Get creative if you need to. 
  4. Place in freezer for at least 6 hours. Rinse briefly under hot water to loosen popsicles.
  5. Popsicles can be removed from the mason jars and stored in a sealed container in the freezer for several weeks. 

Did you make any of these recipes? Share your photos with us on Facebook or Instagram!

 

Happy 4th!