Fourth of July BBQ Menu

The All American Steak

Nothing is more all-American than steak sizzling on the grill. Our All American Steak recipe takes grilled steak to new heights. Check out our flavorful homemade seasoning recipe and awesome creamy Blue Cheese Topping that finishes it off perfectly.

Serves: 4

Cooking time: 20 min

 

 

 

Ingredients

BLUE CHEESE TOPPING

• 4 ounces cream cheese, softened
• 1/3 cup crumbled blue cheese
• 1 tablespoon milk
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

STEAK SEASONING

• 1/4 cup olive oil
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped garlic
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 (8- to 10-ounce) Harter House Strip Steaks or other favorite

Instructions

1. In a medium bowl, combine Topping ingredients; mix well. Cover and refrigerate until ready to use.
   
2. Preheat the grill.
   
3. In a shallow dish, combine Steak Seasoning ingredients; mix well. Evenly coat each steak in seasoning mixture.
   
4. Grill steaks 10 to 12 minutes, or to desired doneness, turning over halfway through grilling. Top with Blue Cheese Topping and serve immediately.

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Grilled Summer Veggies

Got a grill basket for your barbecue grill? Use it or pick one up and get your gang to eat their veggies with this recipe for Grilled Summer Veggies. The unbeatable smoky cookout flavors will turn those finicky eaters into veggie lovers.

Serves: 4

Cooking Time:5 min

Ingredients

• 1 red bell pepper, seeded and cut into 1-inch strips
• 1 green bell pepper, seeded and cut into 1-inch strips
• 2 yellow squash, cut into sticks
• 1 zucchini, cut into sticks
• 1 tablespoon olive oil
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat grill to high heat.
   
2. In a large bowl, combine all ingredients; mix well and place in a grill basket.
   
3. Grill vegetables 5 to 6 minutes, or until lightly browned but still crisp.

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American Berry Trifle

Four simple ingredients are all you'll need for this show-stopping patriotic dessert. Perfect for the 4th of July, our American Berry Trifle is so easy to make and it's big enough to feed a crowd!

Serves: 10

 

 

Ingredients

• 1 (16-ounce) pound cake, cut into 1-inch cubes
• 1 quart strawberries, sliced, with 1 cup reserved
• 1 pint blueberries, with 1/2 cup reserved
• 1 (16-ounce) container frozen whipped topping, thawed

Instructions

1. In a trifle bowl or large glass serving bowl, layer half the pound cake, strawberries, blueberries, and whipped topping. Repeat layers once more then garnish with reserved berries in a flag pattern, as shown.
   
2. Serve immediately or refrigerate until ready to serve.

Thanks to MrFood.com

Delicious Italian Sausage

Do you love Italian Sausage?  I LOVE our Harter House Italian Sausage!

Our Harter House Homemade Italian Sausage is made from a recipe handed down in the Bettlach Family for generations. We sell a Hot, Mild & Sweet Italian Sausage at all six  HH locations.

Here are some super simple recipes for your family to enjoy!

Italian Sausage Sub

1 lb. Harter House Homemade Italian Sausage

Fresh Sub Rolls

2 Green and/or Red Sweet Bell Peppers

1 Medium Onion

Marinara Sauce

Salt, pepper, and garlic for taste

Cook sausage on medium heat in covered pan for the first 10 minutes. Turn sausage over, lower temperature to medium low and cover for and additional 10 minutes. Uncover and cook for 5 more minutes. Serve on fresh sub rolls. With peppers and onions: 2 Green and/or Red Sweet Bell Peppers 1 Medium Onion In separate pan, cut onions and peppers into strips. Add 1/8” oil to pan and steam-cook until tender. Serve with sausage on fresh sub rolls. *When frying sausage you can cook with water, vegetable oil or olive oil. **To retain natural juices, do not pierce sausage.

Italian Sausage Bread

This looks delicious! This is an incredibly easy recipe. Make sure you use good pizza dough and fresh mozzarella. Just brown the sausage and drain on paper towel, spread on dough, layer with cheese and some fresh parsley (on a greased pan), roll it up into a loaf and bake at 375 for about 30 minutes or until dough is golden brown. Serve sliced and warm from the oven with fresh marinara for dipping.

Hot Italian Sausage Skillet

Start with Harter House Fresh Hot Italian Sausage (Remove from casing & crumble/brown in a frying pan). When cooked, remove and drain sausage from pan, set aside. In same pan, fry cut potatoes until tender and brown. In a separate pan, fry your sliced onion & (red & yellow) peppers in a little olive oil until tender and brown. Add cooked potatoes and sausage to the onions and peppers and mix .

Serve in a generous bowl topped with a melted cheese on top!! (Can serve with scrambled eggs as well)

Italian Quesadillas

2 lbs. Harter House Italian Sausage

1 pkg. Large Flour Tortillas

2 Bell Peppers, Red and Green

1 Red Onion, diced

Virgin Olive Oil

Garlic Powder

Italian Seasoning

Lemon Pepper

Grated Mozzerella/Provolone blend or Italian Blend Cheeses

Brown sausage in skillet. As sausage is browning, crumble with fork, approximately 20-25 minutes. Drain grease from sausage. Sauté bell peppers and onions. Brush each flour tortilla with olive oil on both sides and liberally sprinkle with garlic powder, Italian seasoning, and lemon pepper on both sides of the tortilla. While tortilla is searing in skillet add cheeses, sausage, peppers, and onions. Fold tortilla in half and turn over to brown for 20 seconds. Mango relish is a great compliment for the Quesadillas.

Garlic-Herb Crusted Boneless Pork Sirloin Roast

We love to make pork roast for a company meal because it adapts beautifully to a wide variety of seasonings and sauces, and it always yields great results. This recipe features a simple, flavorful rub made with an ample quantity of garlic and an assortment of fresh herbs. It's fabulous on this boneless cut of pork.

Ingredients:

2-1/2 to 3-pound boneless pork roast (pork sirloin)

For the rub:

3 tablespoons extra virgin olive oil

2 to 3 teaspoons fresh garlic, finely chopped

1-1/2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1-1/2 teaspoons fresh sage, chopped

1-1/2 teaspoons fresh rosemary, chopped

2 teaspoons fresh thyme, chopped

2 teaspoons finely grated orange zest

Boneless Pork Roast Preparation:

Bring the roast to room temperature by removing it from the refrigerator 30 minutes before cooking.

Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme and orange zest in a small bowl.

Preheat the oven to 350°F.

Using your hands, coat the roast completely with the prepared rub. Place on a rack in a roasting pan and pour 1/2-inch of water into the bottom of the pan.

Roast the pork until a thermometer inserted into the center of the roast registers 145°F, 50 to 60 minutes.

Remove from the oven, tent loosely with foil and allow the roast to rest for 15 minutes before carving.

Slice and serve on a platter garnished with sprigs of fresh herbs.

Makes 6 servings

Boneless pork sirloin roasts generally weigh between 2-1/2 and 3 pounds, enough for about 6 servings. If you're having a larger group, simply cook two roasts side by side. This cut cooks fairly quickly, is easy to carve, and, when done to the proper internal temperature, turns out tender, juicy and full of flavor.

It's a great choice for smaller gatherings, or if you're short on time or oven space and you won't be sacrificing quality or flavor.

Buffalo Chicken Roll Ups

 

I love Buffalo Chicken, Frank's Red Hot sauce and also blue cheese, so this recipe really called out to me.  I made it for my husband and he was quite impressed.  And it was SO EASY! ~Shelly

 

 

4-6 chicken tenders

salt and pepper

1/4 cup blue cheese crumbles

1/4 cup frank's red hot

2 Tbsp mayo

1 cup crush cornflakes (you could also use gluten free corn chex)

 

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Stir together mayo and Frank's Red Hot.

 

Crush cornflakes.

 

 

Flatten chicken with meat hammer.

 

 

Season chicken with salt and pepper.

Spoon blue cheese on chicken tender.

Roll up the chicken and close with a toothpick.

 

 

Dip chicken rolls in Frank's Red Hot mixture

then roll in Cornflake crumbs.

 

 

Set in a baking pan and bake on 400 for 30 minutes.

 

 

Serve with extra hot sauce!

 

Herb Lemon Pork Chops

Sometimes you land on a recipe that you instantly know will become a regular on the family menu. These Easy Herb Lemon Pork Chops are smack dab in the middle of that category. While this may be a 30 Minute Meal, there are only about 5 minutes of hands-on prep time. That means that while the pork chops are practically cooking themselves, you can throw together a salad and a pot of rice. Or just sit back and relax, glass of wine in hand.

Bone-In or Boneless Pork Chops, either will work well.

Coat the pork chops with a mixture of oregano, thyme, rosemary, paprika and minced cloves, and toss it all with some fresh lemon juice. Let it all rest for 15 minutes while the broiler heats, then cook for about 10 minutes.



These chops are fantastic straight out of the oven, but also work really well served cold. The second time I made these, I did so first thing in the morning, then stored the pork chops in the fridge for the day. When dinner time rolled around, I thinly sliced the chops and served them on top of a green salad with some quinoa, crumbled feta cheese and a balsamic vinaigrette.

Easy Herb Lemon Pork Chops

 

Prep time - 20 mins

Cook time - 10 mins

 

These Easy Herb and Lemon Pork Chops will become a regular on your family’s menu.

Tender and absolutely delicious!

Serves: Serves 4

Ingredients

• 4 (5 oz. each) boneless pork chops
• 4 garlic cloves, minced
• ¾ tsp salt
• ½ tsp ground pepper
• ½ tsp paprika
• ½ tsp dried oregano
• ½ tsp dried thyme
• ½ tsp crushed (dried) rosemary
• Juice of ½ lemon
• 2 tbsp minced flat-leaf parsley

Instructions

1. Trim any fat from the pork chops. Place the pork chops and garlic in a large bowl. In a small bowl, stir together the salt, pepper, paprika, oregano, thyme and parsley. Sprinkle the salt mixture over the pork chops and garlic, and turn to coat.
2. Squeeze the lemon juice over the pork chops. Let rest for 15 minutes.
3. Preheat the broiler. Line a baking sheet with foil. Lightly coat with cooking spray. Place the pork chops on the baking sheet.
4. Broil the pork chops until just cooked through, about 4 to 5 minutes per side.
5. Sprinkle the pork chops with parsley. Serve.

Author: Dara Michalski | Cookin' Canuck

Parmesan Ranch Baked Chicken

I LOVE simple.  This is pretty simple.  ~Shelly

Tender, juicy chicken is topped with Ranch dressing, buttery crackers, and savory Parmesan cheese. This is a baked chicken dish your entire family will be begging for!

A subtle Ranch flavor takes a backseat, letting the Parmesan be the star.

Ingredients

• 4 boneless, skinless chicken breasts (about 2 pounds)
• 1 cup crushed Ritz crackers (about 24 crackers)
• 4 ounces Parmesan Cheese, shredded
• 1 tablespoons dried parsley flakes
• 2 tablespoons Ranch Dressing
• 2 teaspoons garlic salt

Instructions

1. In a seal-able plastic bag, gently pound chicken until it's uniform in thickness. Slice breasts in half, if desired.
2. In a food processor, pulse together crackers, shredded Parmesan and dried parsley. (alternatively, you could crush the crackers by hand and stir together with the cheese and parsley.
3. Spray a 9"x13" pan with cooking spray to prevent sticking. Place chicken in the pan and sprinkle with garlic salt.
4. Brush chicken evenly with Ranch dressing, then sprinkle cracker mixture on top. Press the cracker mixture into the chicken lightly with your hands.
5. Bake in a preheated 400 degree oven for about 20 minutes. Tops should be golden brown. If additional browning time is needed, place chicken under the broiler for a couple minutes.
6. Serve hot.

Serves 6

This recipe found on Yellow Bliss Road

http://www.yellowblissroad.com/parmesan-ranch-baked-chicken/

Enchilada Stuffed Spaghetti Squash

Spaghetti Squash is SO healthy.  It's also well liked by my family. 

This recipe has a little Mexican flare, which we all love.

I cooked the spaghetti squash first in the microwave, which only takes 15 minutes. If you’re partial to roasting it in the oven, by all means do that. You can cook the squash earlier in the day and scoop out all of the strands to use later. This will make dinner prep easy-breezy.

Just before serving, sauté some onions, garlic and red bell peppers, then mix them with black beans, corn and enchilada sauce before scooping the mixture back into the shells of the squash. A couple of minutes under the broiler will make the cheese all melty and golden brown.

This recipe can easily be made vegan (use vegan cheese) or gluten-free (use gluten-free enchilada sauce, such as Hatch). I went the easy route and used a canned enchilada sauce, but making your own enchilada sauce is pretty darn easy.  

A Helping of Healthy

There are more reasons to eat spaghetti squash besides its taste and texture. It’s a great choice when you’re looking for an easy way to replace more calorie-laden foods.

• One cup of spaghetti squash contains only 42 calories and 0.5 grams of fat. Pile it on to your plate!
• It’s a good source of Vitamins A, B6 and C, which are all powerful antioxidants.
• It’s a great source of potassium, which is good news for people with high blood pressure.
• If you’re following a low-carb diet, spaghetti squash may become one of your best friends. It has only 10 grams of carbs per 1 cup serving.

Enchilada Stuffed Spaghetti Squash

Ingredients

• 2 small (2 lb. each) spaghetti squash
• 2 tsp olive oil
• 1 yellow onion, chopped
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 (14 oz.) can black beans (drained & rinsed)
• 1 c frozen corn kernels, defrosted
• 1¾ c enchilada sauce
• ½ tsp salt, or to taste
• ½ tsp ground pepper, or to taste
• ⅔ c grated Monterrey Jack cheese
• 3 tbsp minced cilantro

Instructions

1. Using a large, sharp knife, pierce a spaghetti squash in several places.  Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.
2. Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers.
3. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Let stand at room temperature. Save the shells of the squash for stuffing later.
4. Preheat the broiler.
5. Heat the olive oil in a large nonstick skillet set over medium heat. Add the onion and cook until tender, about 5 minutes. Add the red bell pepper and cook until just tender, about 2 minutes. Add the garlic and cumin, and cook for 30 seconds.
6. Stir in the spaghetti squash strands, black beans, corn and enchilada sauce, and cook until heated through, about 2 minutes. Season with salt and pepper.
7. Scoop the spaghetti squash mixture into the spaghetti squash shells and top with the Monterrey Jack cheese.
8. Place the stuffed spaghetti squash onto a baking sheet and place under the broiler. Cook until the cheese is melted, about 2 minutes.
9. Sprinkle with cilantro and serve.