A Fabulous Fourth!

We celebrated the Fourth of July aboard Freedom in the Chesapeake City, MD harbor, a short ride across the C&D canal from our slip. As we awaited the fireworks display we enjoyed  Artichoke Dip; cheese and crackers, steamed shrimp, wine, beer, gin&tonics, soda, and dinghy rides to and from shore. Dinner was Pulled Turkey BBQ, served with coleslaw (because you CANNOT have BBQ without it), and Italian Pasta Salad. I eschewed the traditional strawberry and blueberry 4th of July dessert for Nutella Cupcakes (with strawberries on the side.)  Hey, it's a free country, right!?!

And then we sat back and waited for the show to begin.....

Recipes are below -- all great for year-round gatherings.

Susan's Artichoke-Chili Dip

Sorry I did not get a picture -- there was always a crowd around the serving dish!

Susan wrote this note to accompany the recipe: "This is the easiest recipe ever, its why it is my staple, out of original Main Line Classics which is just what we are":

1 14 ounce can artichoke hearts

1 4 ounce can green chilis (Old El Paso)

1 cup grated Parmesan cheese

1 cup mayonnaise

I usually double this recipe.

Preheat oven to 350 degrees,  Drain and chop artichoke hearts.  Combine all ingredients.  Place in baking dish.  Bake for 30 minutes or until brown and bubbly.  Serve with Tostitos Scoops.   Enjoy on a wonderful day with great friends:)

Pulled Turkey BBQ (adapted from Gourmet Magazine, RIP)
   This makes 16 cups -- maybe 32 small sandwiches. It freezes well too.
   Serve with Potato Rolls -- I buy small Potato Rolls from an Amish Bakery at our local Lancaster County   
Farmers Market in Strafford, PA.
    Cole Slaw on the side,  homemade or store bought, is a must!

• 3 large onions, chopped
• 2 large garlic cloves, minced
• 4 cups cider vinegar
• 1 stick  unsalted butter
• 1 cup ketchup
• 6 tablespoons Worcestershire sauce
• 1 chipotle chili in adobo sauce, chopped (optional)
• 1 1/2 tablespoons salt
• 1 tablespoon freshly ground black pepper
• 1 10 pound turkey, cut up (but not boned), skin discarded (sometimes I keep the skin on the legs&wings)

Finely chop onions and mince garlic.

In a 6-quart heavy saucepan combine onions, garlic, vinegar, butter, ketchup, Worcestershire sauce, chipotle (if using), salt, and pepper and simmer, covered, stirring occasionally, 15 minutes. Add turkey pieces and cook at a bare simmer, covered, 2 1/2 hours. Transfer meat to a cutting board, reserving sauce, and cool until it can be handled. Shred turkey meat, discarding bones, and stir meat into reserved sauce. Adjust seasonings.Simmer barbecue, covered, over low heat, stirring occasionally, 1 1/2 hours more and season with salt, pepper.

Note: You can halve this recipe and just make it with a turkey breast (bone in) or buy turkey pieces. The dark meat adds really good flavor.

Romaine Cabbage Slaw with Honey-Dijon Dressing

This is not the slaw in the picture -- but it is my favorite and would go very well with the Turkey BBQ. 

 1 head Romaine Lettuce

1/2 head Red Cabbage

1/4 cup thinly sliced Green Onions

Honey-Dijon Dressing

1/2 cup Pecan Pieces

Cut Romaine and Cabbage into 1/4 inch strips, combine with green onions. Store in refrigerator until ready to serve.

Just before serving, toss with Honey-Dijon Dressing, to taste, and sprinkle pecans over the top. 

Honey-Dijon Dressing

1/2 cup mayonaise

1/2 cup sourcream

2 Tablespoons Honey

2 Tablespoons Dijon Mustard

Blend ingredients in a small bowl and chill, covered. Add to slaw just before serving.

Lan's Italian Pasta Salad

Declare your Independence from exacting recipes -- this one give you the freedom to adjust your measurements in the pursuit of pasta happiness!

1 lb. shell macaroni or your choice, cooked per instructions on box

sliced black olives

green pepper

tomatoes

Italian dressing (your favorite bottled )--enough to wet it 

Salad Supreme -to  taste - about 1/2 to 2/3 of a jar

Combine all ingredients & enjoy!

Nutella Cupcakes

recipe to follow.......