Chive and Garlic Mashed Potatoes

Courtesy of cookingchanneltv.com
Recipe courtesy of Tyler Florence

Happy 4th Friends,

4th of July would not be the 4th without mashed potatoes. Here's a recipe that will definitely get raves and celebrate independence day your way.

Total: 50 min
Prep: 20 min
Cook: 30 min
Yield: 6 to 8 servings
Level: Easy

Ingredients

• 4 to 6 pounds Yukon gold potatoes, peeled
• Kosher salt and freshly ground black pepper
• 1 cup heavy cream
• 1/2 stick (1/4 cup) unsalted butter
• 4 cloves garlic, lightly crushed
• 3 sprigs fresh thyme
• 2 tablespoons chopped chives

Directions

Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well.

Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives.

Serve immediately.

Bon Appétit...

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Yvonne

Bacon, Cheddar and Chive Biscuits

Courtesy of cookingchanneltv.com
Recipe courtesy of Kelsey Nixon

Happy 4th Friends,

Try these mouth-watering biscuits, they will compliment your 4th of July meal and beyond.

Total: 40 min
Prep: 20 min
Cook: 20 min
Yield: 18 biscuits
Level: Easy

Ingredients

• 7 slices bacon
• 3 cups flour
• 3 tablespoons sugar
• 4 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces or grated
• 1 1/2 cups shredded Cheddar cheese
• 1/4 cup chopped fresh chives
• 1 cup buttermilk

Directions

Preheat the oven to 425 degrees F.

Line a baking sheet with parchment paper.

In a heavy-bottomed skillet over medium-high heat, cook the bacon until crisp and brown. Transfer to paper towels and drain. Chop and set aside.

Whisk the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl.

Using a food processor, pastry cutter, or fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal.

Add the Cheddar cheese, fresh chives, and cooked bacon. Mix to distribute the ingredients evenly. Add the buttermilk and stir just until moistened.

Using 1/2 cup dough for each biscuit and using a cup measure or an ice cream scoop, drop the biscuits onto the prepared baking sheet, spacing the mounds about 2-inches apart.

Bake until the biscuits are golden brown on top, about 15 to 20 minutes or until a tester comes out clean. Serve the biscuits warm with melted butter.

Bon Appétit...

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Yvonne

Tangy Maple Baked Beans with Applewood Smoked Bacon

Courtesy of cookingchanneltv.com
Recipe courtesy of Kelsey Nixon

Happy 4th Friends,

BBQ ribs and chicken cannot stand alone on the 4th. Here's a delicious tangy maple baked beans recipe that will have your family and friends taking home leftovers.

Total: 1 hr 25 min
Active: 15 min
Yield: 8 to 10 servings
Level: Easy

Ingredients

• 4 thick strips applewood smoked bacon, diced
• 1 tablespoon canola oil
• 1 red onion, cut into small dice
• 1 green pepper, diced
• Kosher salt and freshly cracked black pepper
• 5 (14 1/2-ounce) cans great Northern beans, drained and rinsed
• 1 1/2 cups Carolina-style barbecue sauce
• 1 cup maple syrup
• 1/2 cup cider vinegar
• 4 tablespoons whole grain mustard

Directions

In a large, heavy-bottomed pot or Dutch oven, add the bacon and canola oil, turn the heat to medium-high and cook the bacon until it starts to crisp, 4 to 5 minutes.

Add the red onions and green pepper, season with salt and pepper and saute over medium-high heat until the vegetables have softened, about 5 minutes. Add the beans, barbeque sauce, maple syrup, vinegar and mustard. Bring to a simmer, cover, reduce the heat to low and continue to cook the beans, about 45 minutes. Remove the lid and cook uncovered until the sauce has reduced and thickened and the flavors have developed, about 15 minutes. Just before serving, adjust the seasoning with salt and pepper.

Bon Appétit...

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Yvonne

Beer Can Chicken with Cola Barbecue Sauce

Courtesy of cookingchanneltv.com
Recipe courtesy of Steven Raichlen

Happy 4th Friends,

Ribs are known as the star of the 4th grilling celebration but lets not leave out the poultry. Here is a recipe we're sure will impress your family and friends. Give it a try...

Total: 2 hr 35 min
Prep: 1 hr
Inactive: 5 min
Cook: 1 hr 30 min
Yield: 2 to 4 servings
Level: Intermediate

Ingredients

• One 12-ounce can beer
• One 3 1/2 to 4 pound chicken
• 2 tablespoons Basic Barbecue Rub, recipe follows
• 2 cups Cola Barbecue Sauce, for serving, recipe follows

Basic Barbecue Rub:

• 1/4 cup firmly packed brown sugar
• 1/4 cup sweet paprika
• 3 tablespoons freshly ground black pepper
• 3 tablespoons kosher or sea salt
• 1 tablespoon hickory salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons celery seeds
• 1 teaspoon cayenne pepper

Cola Barbecue Sauce:

• 1 cup cola (recommended: Coca-Cola)
• 1 cup ketchup
• 1/4 cup Worcestershire sauce
• 1 teaspoon liquid smoke
• 3 tablespoon steak sauce (recommended: A-1 Steak Sauce)
• 1 teaspoon onion flakes
• 1 teaspoon garlic flakes
• 1/2 teaspoon freshly ground black pepper

Directions
Special equipment: 3 to 4 handfuls apple or hickory wood chips, soaked in water for 30 minutes.

Pop the tab off the beer can. Using a church key style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Set the can of beer aside.

Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat the grill to high until you see smoke, then reduce the heat to medium.

Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels. Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it.

Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can. Don't worry if it foams up, this is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken's back.

When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees, about 1 1/4 to 1 1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour.

Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer or otherwise burn yourself. Quarter or carve the chicken and serve with the Cola Barbecue Sauce.

Basic Barbecue Rub:

Combine all the ingredients in a mixing bowl and stir to blend together. Store the rub in an airtight jar away from heat or light. It will keep for at least 6 months.

Cola Barbecue Sauce:

Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, about 6 to 8 minutes. Use right away or transfer to a large jar, cool to room temperature, cover, and refrigerate. The sauce will keep for several months.

Bon Appétit...

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Live well,
Yvonne

Neelys' Wet BBQ Ribs

Courtesy of cookingchanneltv.com
Recipe courtesy of Patrick and Gina Neely
Photo By: Tara Donne

Happy 4th Friends,

The Neelys' secret seasoning mix is the final touch in their fall-off-the-bone tender ribs recipe.

Total: 10 hr 25 min
Prep: 25 min
Inactive: 4 hr
Cook: 6 hr
Yield: 4 servings
Level: Easy

Ingredients
Sauce:

• 32 ounces ketchup
• 16 ounces water
• 6 ounces brown sugar
• 6 ounces white sugar
• 1 tablespoon freshly ground black pepper
• 1 tablespoon onion powder
• 1 tablespoon dry mustard powder
• 2 ounces lemon juice
• 2 ounces Worcestershire sauce
• 8 ounces apple cider vinegar
• 2 ounces light corn syrup

Ribs:

• 3 to 4 pounds spare ribs
• 2 ounces Neely's Seasoning Mix, recipe follows

Neely's Seasoning Mix:

• 4 ounces paprika
• 2 ounces sugar
• 1 teaspoon onion powder

Directions
Ribs:
Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 30 minutes. Meanwhile, trim the spare ribs, removing the upper brisket bone and any excess fat; this will produce a St. Louis-style rib. Rinse the ribs and season with Neely's Seasoning, and then cover and refrigerate for 4 to 12 hours.

Indirect cooking in a barbecue pit is recommended to prevent burning. Cook at 250 degrees F (curled side of ribs facing up) for the first 3 hours, and then increase the temperature to 300 degrees F for the final 3 hours. Baste the ribs only during the last 30 minutes of cooking to prevent sauce from burning.

Neely's Seasoning Mix:
Mix all ingredients together in a bowl.

Bon Appétit...

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Live well,
Yvonne

Red, White and Blue Berry Pops for the 4th of July

Courtesy of Mick Telkamp
Photography by Mick Telkamp

Happy 4th Friends,

Spending the day outdoors with friends and family this July 4th? Picnics, cookouts, barbecues and block parties are a great way to spend the holiday, but, man, does it get hot out there after spending a few hours playing softball, wrangling enthusiastic kids or tending to a grill loaded with tasty burgers and dogs. You could take deep, gasping slurps from to hose, but we have a better idea. Help beat the heat in style this 4th of July sharing a frozen treat with a color scheme chosen especially for the holiday.

Made with seasonal berries and creamy yogurt, these cool picnic pops are reminiscent of the red, white and blue “bomb pops” we used to get when the ice cream man trolled through our neighborhood on hot summer days when I was a kid, except we make ours using ingredients even mom will feel pretty good about. Fresh raspberries and blueberry purees flank frozen yogurt for a sweet and tangy delight that is the perfect end to a 4th of July picnic or for pre-fireworks snacking.

Our red, white and blue berry pops are easy to make using fresh ingredients and popsicle molds of any shape, but requires freezing in 3 stages, so you may wish to make these a day in advance. Both kids and adults will love these. Eat them quick. It’s hot out there!

Red, White and Blue Berry Pops

Yield: 10-12 popsicles

Ingredients

• 2 cups raspberries
• 1 cup yogurt
• 2 cups blueberries
• 7 tablespoons sugar
• 4 tablespoons lime juice
• 2 teaspoons vanilla extract

Directions

1. Puree 2 cups raspberries, 2 tablespoons sugar and 2 tablespoons lime juice in a blender until smooth.
   
   
2. Pour raspberry puree into popsicle molds to fill one third.
   
   
3. Insert popsicle sticks, cover and freeze 1/3 full popsicles for at least 90 minutes until solid.
   
   
4. Stir vanilla extract and 3 tablespoons sugar into yogurt and add to popsicle molds, filling to 2/3 full.
   
   
5. Cover and return to freezer for at least 90 minutes until yogurt is solid.
   
   
6. Puree 2 cups blueberries with 2 tablespoons sugar and 2 tablespoons lime juice in blender until smooth.
   
   
7. Top off popsicle molds with blueberry puree, cover and return to freezer until solid before serving.

Beat the heat in style with this colorful holiday dessert. This frozen holiday dessert is made with fresh berries and creamy yogurt; who could resist?

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Live well,
Yvonne

1st Day of Summer!

Courtesy of The Old Farmer's Almanac

Hi Friends,

We love Summer and wanted to share some information and great ways to celebrate the season with you. First, lets get information on the summer solstice facts-plus, fun ways to enjoy summer!

The timing of the solstice depends on when the Sun reaches its farthest point north of the equator.

The word solstice is from the Latin solstitium, from sol (sun) and stitium (to stop), reflecting the fact that the Sun appears to stop at this time (and again at the winter solstice).

In temperate regions, we notice the Sun is higher in the sky throughout the day, and its rays strike Earth at a more direct angle, causing the efficient warming we call summer.

This summer solstice is the day with the most hours of sunlight during the whole year; check your local Sun rise and set times-and how the day length changes!

Now, 10 Ways to Celebrate Summer...

How will you celebrate the solstice and all that extra daylight? Here are 10 ideas plus, some "summer essentials" from the Almanac.com General Store!

1. Light a bonfire: The solstice day was traditionally celebrated by dancing around the bonfires. Check out our dramatic fire bowls and fire pits.

2. Go fishin': We love to get out on the water. Consult our free Best Days for Fishing chart-plus, tackle-box and bait tips.

3. Plant a seed or a tree: Traditionally, to the farmer, the solstice is the midpoint of the growing season, halfway between planting and harvesting, and an occasion for celebration. Browse our neat seeds kits and containers.

4. Cook outside: There's nothing as tasty as grilled food. Have a big cook-out on the solstice. Get a taste of our mouthwatering Grilling and BBQ sauces.

5. Camp: Plan a camp-out to enjoy the great outdoors whether it's a tent in the backyard or a cabin in the woods! Check out the camping store page for some fun ideas. Don't forget the best natural insect repellent on Earth to enjoy the outdoors in peace.

6. Listen to songbirds: We love our feathered friends. Attact birds to your garden with our beautiful bird feeders.

7. Get pampered. Midsummer Day, near the solstice, was said to make old people look younger. It was also thought that walking barefoot in the dew would keep one's skin from getting chapped. Summer certainly does cure the winter dries. You can also check out popular gardener's lotions and fisherman's soaps to soften calloused working hands. There's even an "annulment of time" rejuvenating cream!

8. Let the light in! With all this extra daylight, hang one of our gorgeous suncatchers or decorative accents for your window or porch. Here is the Almanac suncatcher, shot in our town of Dublin, NH, against the backdrop of Dublin Lake.

9. Read a book. Temperatures rise and lazy days ensue. Relax on the beach or the porch and read up on gardening tips, natural health, and more. See our great books and guides.

10. Watch the night sky! In ancient Egypt, the new year was celebrated when the star Sirius rose around the time of sunrise. This roughly coincided with the summer solstice and the annual flooding of the Nile River. Click for our free monthly Sky Map and explore the night sky fom your own backyard!

Enjoy these lovely hot Summer days...

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Live well,
Yvonne