Celebrating the Fourth

Did the Fourth of July sneak up on you like it did me?  Where has the month gone? Can you believe June is O-V-E-R? If you’re like me, busy with countless other things, and suddenly you check the calendar and June is gone……Here are some last minute plans for Celebrating the Fourth of July ….Begin with your front door…this Easy-Peasy Patriotic Wreath is a great place to start.  Nothing says “Fourth of July” better than stars and stripes. This little wreath goes together pretty quickly and you can do it in an evening,  watching TV….;)

Yarn wreath closeup

There are two fruit that scream Summertime: Peaches and Watermelon. What better way to begin a celebration than with a bowl of Watermelon Gazpacho.  It takes time to put it together, but Oh.My.Goodness….YUM!

watermelon gazpacho2

But, if you’d prefer a quick dish to include at your cookout try Marinated Cucumber and Tomato Salad. It’s easy and refreshingly delicious!

marinated cucumber and tomato salad

If  hotdogs and hamburgers  sound a little boring this year…..try  Grilled Sriracha Chicken and you can throw a little pineapple on the grill, while you’re at it. 🙂

grilled sriracha chicken

No matter what kind of meat you decide to grill, Southern Baked Beans with Bourbon are a must! I mean, come on…a cookout without baked beans? and bourbon………..

southern baked beans with bourbon2

There’s no other way to end a Fourth of July celebration than with Homemade Churned Peach Ice-cream. Perfect ending to a perfect cookout. Now, on to the fireworks!

churned peach ice cream3

Even if time has slipped up on you….try one or all of these tried and true recipes for a memorable way to celebrate the Fourth of July.

And everyone ~ Be Safe and Happy Fourth!

 

Marinated Cucumber and Tomato Salad

marinated cucumber and tomato salad

I don’t know about you,  but Summertime in the South means looking for anything to keep me out of the kitchen for very long and lots of light Summery dishes to keep everyone cool. Marinated Cucumber and Tomato Salad is one of my favorite go-to salads of Summer.  It’s quick and easy and cool and delicious..perfect for Summer.   This nutritional side dish complements any meal from hamburgers to steaks and from chicken to seafood.

Raw vegetables are always a healthy choice and when you combine onions with fresh dill weed you’ve added even more nutritional value to the tomatoes and cucumbers, not to mention the health benefits of apple cider vinegar and olive oil.

Begin with one or two cucumbers, peeled and cut into about 1/4 inch slices. 1 cup of cherry tomatoes cut in half. Always cut cherry tomatoes in half,  so they don’t squirt out of  your mouth when you bite them….just saying. You may use fresh tomatoes cut into chunks, if you prefer.

I use Sweet Vidalia Onions. In case you didn’t know….Vidalia is pronounced “VI (long ‘I’)- Dale- Ya”  NOT “Vee DAhl Ya.” I live 40 miles from VI-dale-ya ….. So, for those who want to be ‘in the know’…now you know. 🙂 About a cup of sliced Vidalia Onions…or any sweet onion.

For the marinade use: 1/2 cup fresh dill weed, 1 cup Apple Cider Vinegar, 1/2 Olive Oil,  2/3 cup granulated sugar. You may increase the sugar or vinegar to suit your tastes. Salt and Pepper to taste.

marinated cucumber tomato salad

The amounts will vary,  based on how many people you plan on serving. You can use this amount of marinade for up to double the vegetables listed above. Just splash in some more vinegar and oil, if you need more.

marinated cucumber and tomato salads

If you use cold vegetables out of refrigerator,  it should be ready to serve immediately. If vegetables are at room temperature you may want to chill in fridge at least 30 minutes.

Any variety of vegetables may be included in this recipe. Or you may choose to use ‘cucumbers only.’

 

Marinated cucumber tomasalad

Stay cool this Summer with this Marinated Cucumber and Tomato Salad. Enjoy!

Marinated Cucumber and Tomato Salad

Ingredients

  • 2 Cucumbers, peeled and sliced
  • 1 cup cherry tomatoes, sliced in half
  • 1 medium onion peeled and chopped
  • MARINADE:
  • 1/2 cup fresh dill weed
  • 1 cup Apple Cider Vinegar
  • 1/2 Olive Oil
  • 2/3 cup granulated sugar
  • Salt and pepper

Instructions

  1. Combine marinade ingredients and set aside.
  2. Toss all vegetables together in a bowl.
  3. Pour marinade over top and toss to cover..
  4. Cover with Plastic wrap
  5. Refrigerate until ready to serve, at least 30 mins.
  6. Enjoy!
  7. Vegetables MAY BE DOUBLED. Toss in more vinegar and oil if needed.
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