Fourth of July Menu Ideas

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 pounds baby potatoes
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1/4 cup chopped green onions
• 1 pint cherry tomatoes
• 8 ounces fresh mozzarella balls
• Fresh basil leaves
• Balsamic glaze for drizzling
• 2 cups strawberries, hulled and sliced
• 2 cups blueberries
• 2 cups whipped cream
• Mint leaves for garnish
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon smoked paprika
• 1 liter sparkling water
• 1 cup cranberry juice
• 1 cup pineapple juice
• Fresh fruits for garnish (lemons, limes, berries)

Instructions

1. In a bowl, mix olive oil, lemon juice, garlic, oregano, salt, and pepper until well combined. Marinate the chicken breasts for at least 30 minutes — if time permits, marinate for 2 hours for an even deeper flavor. Preheat the grill to medium-high heat, ensuring it reaches around 375°F to 400°F. Grill the chicken for 6-7 minutes per side, or until cooked through and juices run clear (the internal temperature should reach 165°F). Once done, remove from the grill and let rest for a few minutes before slicing.
2. Boil the baby potatoes in salted water for about 15-20 minutes or until a fork easily pierces them. Drain and let cool completely. In a large bowl, combine mayonnaise, Dijon mustard, and seasoning until smooth. Add the cooled potatoes and chopped green onions, mixing gently to coat without mashing the potatoes.
3. On skewers, thread cherry tomatoes, mozzarella balls, and basil leaves in alternating patterns. Drizzle with balsamic glaze and sprinkle with salt and pepper to taste.
4. In a large bowl, gently combine the strawberries and blueberries. Just before serving, fold in the whipped cream to maintain its fluffiness and garnish with fresh mint leaves.
5. In a saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and smoked paprika. Bring to a simmer and cook for 15 minutes, stirring occasionally until thickened. Allow to cool before serving.
6. In a large pitcher, mix sparkling water, cranberry juice, and pineapple juice. Stir gently to combine and then add fresh fruits for garnish.