Independence Day is traditionally celebrated with outdoor fun like a barbecue, fireworks and friends and family. It was at an occasion just like this where our founder came up with the idea for our unique utility gloves with Pillowtop™ protection in every finger.
Here are a few of our favourite, quick and easy recipes for a family celebration from allrecipes.com
Stuffed Jalepeno Firecrackers
A great appetizer (especially with a cold beer) these stuffed jalepenos have a bite, just like the fireworks coming later in the evening, but they're super easy to make for a crowd.
- 12 jalepeno peppers, halved lengthwise (remove the ribs and seeds for a little less heat)
- 1 8 oz. package of cream cheese
- 12 slices of bacon
- Cajun seasoning
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Fill the jalapeno peppers with cream cheese. Sprinkle the Cajun seasoning on top, then wrap each stuffed jalapeno with a slice of bacon. Secure with a toothpick. Arrange the wrapped jalapeno peppers in a single layer, face down on a broiler rack.
- Broil in the preheated oven until the bacon becomes crisp, 8 to 15 minutes on each side.
Grilled Skirt Steak with Asian BBQ Marinade
Skirt steak is a perfect cut for grilling. Paired with a delicious asian bbq sauce, it's even more tender and delicious. Make lots, because leftover meat is great the next day on a salad.
- 1/2 orange, juiced
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 1/2 tablespoons soy sauce
- 1 tablespoon chile paste
- 1 tablespoon fish sauce
- 2 cloves garlic clove, mashed
- 2 lbs trimmed skirt steak
- Preheat grill for medium heat and lightly oil the grate.
- Whisk orange juice, brown sugar, rice vinegar, soy sauce, chile paste, fish sauce, and garlic in a large bowl. Add skirt steak and marinate for 15 minutes.
- Cook steaks on the preheated grill until they are browned and are hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C)
- Slice thinly and serve immediately
Buttermilk Strawberry Shortcake
One of the easiest deserts to make is also one of the most delicious! Strawberries are plentiful at this time of year, so take advantage of the sweet berry freshness and enjoy.
- 1 1/2 teaspoons salt
- 3/4 cup chilled unsalted butter, cut into small pieces
- 1 cup buttermilk
- 2 tablespoons heavy cream
- 1/4 cup turbinado sugar
- 8 cups sliced fresh strawberries
- 1/4 cup white sugar
- Preheat the oven to 425 degrees F (220 degrees C).
- Line a baking sheet with parchment paper.
- Whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt in a mixing bowl.
- Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (If desired, place flour mixture into the work bowl of a food processor with the butter; pulse several times to cut butter into the flour mixture. Transfer mixture to a mixing bowl, and proceed.)
- Stir in buttermilk until the flour mixture is moistened.
- Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.
- Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
- Mix together the sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.
- Serve the strawberries with juice over the biscuits.
Recipes from: www.allrecipes.com