TASTY 4TH OF JULY OFFERINGS

Everybody loves the 4th of July. It's a family holiday filled to the brim with delicious food, good company and everyone's favorite: fireworks!  If your families are anything like ours, than you know a good 4th of July menu will make or break the holiday weekend. Fortunately for you, we've reached deep into our vault of tasty recipes and pulled out a few of ours favorites to make what we believe is a tasty 4th of July smorgasbord...

For starters...

Bango Margaritas

3 3.5 ounce cups defrosted “Bangos®” Tastybaby Frozen Organic Baby Food (1 box)
(follow defrosting instructions on individual cups)
1/2 cup water
1/4 cup natural sugar
3 cups ice
4 ounces tequila (optional)*
2 ounces triple sec (optional) *
Juice of 2 limes
Lime wedges for garnish
Mint Salt (recipe follows)

*If making virgin drinks (no alcohol), add ¾ cup of citrus juice

Put Bangos, water, sugar, ice, and lime juice in a blender. Add tequila and triple sec if desired.lend until smooth. Taste and add sugar or lime juice, depending on your personal preference. Rub the rim of a margarita glass with a lime wedge and dip into Mint Salt to coat rim. Fill glass and enjoy!

Tasty Tip for the kids: Replace tequila and triple Sec with ½ cup of fresh-squeezed orange juice and ¼ cup of pineapple juice

Mint Salt:
1 cup fresh mint leaves
1 cup gray salt or coarse sea salt

Clean and dry mint and chop roughly. With a mortar and pestle, crush equal parts fresh mint and salt.

Tasty Appetizers...

Grilled Shrimp with Peach BBQ Sauce

Ingredients:

1 lb. of peeled, deveined shrimp
    Olive Oil
    Salt
    Pepper

Brush shrimp with olive oil and season with salt and pepper.  Grill on each side for 2 minutes until shells are hot pink and shrimp is opaque. 

For BBQ Sauce:
6 containers of Tastybaby Life's a Peach®
    1 ½ cup of vinegar
    1 cup of cooking oil
    1 cup of brown sugar
    ¾ cup of maple syrup
    3 tablespoons of fresh lemon juice
    2 tablespoons of Dijon mustard
    1 tablespoons of Worcestershire sauce
    1 clove of garlic, minced
    1 tsp cinnamon
    ½ tsp black pepper
    ½ tsp of ground ginger
    2 tablespoons of corn starch

Our Tasty Recipe: Dissolve cornstarch in water.  Combine all ingredients in saucepan and bring to a slow boil.  Reduce heat and simmer for 30 minutes, stirring frequently to prevent burning.

Dee Dee's Summer Salad

Ingredients:

serves 4-6...

3 cups oranic seedless watermelon, formed into balls using melon baller
3 cups of organic yellow tomatoes, cleaned & stems removed
3 teaspoons sugar
1/2 tsp. salt
1 small organic red onion, peeled, quartered, and thinly sliced
1/2 cup red wine vinegar
1/4 cup good, extra virgin olive oil
2 tablespoons of thinly sliced, fresh organic mint

Our Tasty Recipe:  Toss the melon and tomatoes with sugar and salt.  Let sit for 15 minutes. Then fold onions, vinegar, and oil.  Garnish with fresh mint. Serve very cold.  

Bollywood Baby® Lentil & Goat Cheese Crostini Spread

Tasty Ingredients
    1 cup red lentils
    3 containers of Tastybaby Bollywood Baby®, defrosted
    3 ½ cups organic vegetable stock
    1 organic onion
    3 cloves of garlic, minced
    2 tablespoons of olive oil
    1 teaspoon of balsamic vinegar
    1 teaspoon of thyme
    1 teaspoon of parsley
    1 teaspoon of basil
    1 teaspoon of salt
    ½ cup of minced garlic
    ½ teaspoon black pepper
    6 oz. soft mild goat cheese
    Fresh baked baguette, sliced

Our Tasty Recipe
   
For spread: Placed washed red lentils and vegetable stock in saucepan and bring to a boil.  Reduce heat and let simmer for 20 minutes with cover on.  When finished cooking stir vigorously to mash lentils.
   
In a large skillet simmer onion, garlic and herbs over medium heat for 10 minutes.  Stir in Tastybaby Bollywood Baby® and mashed lentils.  Season with salt, pepper, and vinegar. 
   
Preheat oven to 400 degrees.  Brush sliced baguette pieces with olive oil and season with salt.  Bake until slightly browned and crispy, about 7-10 minutes. 
   
Generously spread lentil mixture over baguette slice and top with goat cheese.

Main Entrees...

Grilled Chicken Sandwich with Goat Cheese, Bacon and Pea Tendrils

Chicken:

1 whole boneless, skinless organic chicken breast
Extra-virgin olive oil, as needed
2 teaspoons chopped fresh organic rosemary leaves
Kosher salt and freshly ground black pepper

Sandwiches:

4 ounces of soft organic goat cheese
1 package of smoked uncured bacon(12 pieces)
1 box of organic pea tendrils (sprouts)
1 3.5 ounce serving of Tastybaby “Peas on Earth®” Frozen Organic Baby Food (may use basil pesto if Tastybaby is sadly not available in your area)
2 (6-inch) loaves ciabatta bread, or your favorite long and crusty bread, halved lengthwise
2 teaspoons chopped fresh rosemary
Kosher salt and freshly ground black pepper

Pre-heat the oven to 450 degrees and the grill to med-high heat

Make the chicken: Using a knife, butterfly the chicken and pound thin between 2 layers of plastic wrap. Transfer the chicken to a shallow dish, drizzle with olive oil, and sprinkle with the rosemary. Season the chicken with salt and pepper and refrigerate for at least 2 hours and up to 2 days. When ready to cook, grill the chicken, turning once, until just cooked through.  

Make the sandwiches: Spread the bacon on a cookie sheet, so the bacon does not overlap.  Place cookie sheet in oven for 15 minutes, or until bacon is crispy. Toast the bread in the oven or the grill depending on your taste. Spread the Tastybaby “Peas on Earth” on one side of the bread(may substitute pesto), and the goat cheese on the other side. Layer the chicken, bacon and pea tendrils between the bread, sprinkle with a little rosemary and season with salt and pepper…tasty!

Gluten Free Squash 'Em® Mac & Cheese

Tasty ingredients
    6 containers Tastybaby Squash ‘Em, defrosted
    1 pound brown rice macaroni
    4 ounces extra sharp cheddar cheese, finely grated
    4 tablespoons Parmesan Reggiano
    ½ cup part skim Riccotta cheese
    ½ teaspoon freshly grated nutmeg
    Pinch of cayenne pepper
    ¾ teaspoon coarse salt
    Black pepper
    1 teaspoon olive oil

Our Tasty Recipe
   
Preheat oven to 375 degrees.  Heat Squash ‘Em until creamy and mix with nutmeg, cayenne, salt, and pepper in a large bowl.
   
Bring a large pot of water to a boil and cook pasta according to package directions, between 8-10 minutes or al dente.  Transfer noodles into squash mixture and mix with Ricotta, cheddar and two tablespoons of Parmesan. 
   
Lightly coat a 9-inch baking dish with nonstick spray and transfer noodles.  Top with a drizzle of olive oil and remaining Parmesan cheese.  Cover with foil and bake for 20 minutes, remove foil and bake for an additional 30-40 minutes or until top is browned.

Corn in the USA® & Spinach Enchiladas

Tasty Ingredients
    8 organic corn tortillas
    1 can of organic enchilada sauce
    1 cup of organic shredded cheddar cheese
    1 cup of organic shredded jack cheese
    ½ cup of organic cilantro, finely chopped
    For the filling:
    6 containers of Tastybaby Corn in the USA®, defrosted
    1 cup of organic corn kernels
    1 organic white onion, finely diced
    ½ teaspoon of cumin seed
    ½ teaspoon of sweet paprika or chili powder
    ½ cup of organic low-fat sour cream
    1 cup of organic shredded jack cheese
    1 can or organic diced mild green chilies
    1 ounce organic baby spinach leaves, washed and patted dry

Our Tasty Recipe

    Preheat oven to 350 degrees.  Spray a 9x12 inch baking dish with nonstick cooking spray.  In a medium bowl combine all ingredients needed for filling except spinach leaves.

    Separate the tortillas and lay them flat on a work surface.  Spoon equal amounts of filling into the tortillas, top with a few spinach leaves and roll each tortilla to close.  Spoon an even layer of enchiladas sauce on bottom of pan and place rolled tortillas seam side down.  Top with remaining enchiladas sauce, cheddar cheese, jack cheese, and cilantro.  Bake for 20-25 minutes until the cheese has browned and the filling is hot.  

Last but certainly not least:  Dessert...

Life's a Peach® Pound Cake
  

Ingredients:

    6 containers (2 boxes) of Tastybaby’s Life’s A Peach® (defrosted)
    2 organic peaches, finely diced
    1 cup organic butter, softened
    2 cups organic white sugar
    4 organic eggs
    1 teaspoon vanilla extract
    3 cups organic all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt

Our Tasty Recipe:

Preheat oven to 325 degrees. Butter a 10 inch tube pan and coat with white sugar. In a large bowl, cream together the butter and sugar. Add the eggs one at a time.  Stir in 6 containers of defrosted Tastybaby Life’s A Peach™ and vanilla. Sift together the flour, baking powder and salt. Gradually stir in the wet mixture.  Add the diced peaches and stir well. Spread evenly into the prepared pan.  Bake for 60 to 70 minutes. Check for doneness.  Cool for 10 minutes in pan and transfer to wire rack.

Hip 2B Pear® Apple Crisp

Tasty Ingredients
   

3 Granny Smith apples,
    3 McIntosh Apples
    3 containers of Tastybaby Hip 2B Pear®, defrosted
    ½ cup organic sugar
    2 teaspoons cinnamon
    1 teaspoon of nutmeg
    For the topping:
    1 cup of flour
    1 cup of old fashioned organic oats
    ¾ cup of organic sugar
    ¾ cup of organic brown sugar
    ½ teaspoon of kosher salt
    ½ pound of cold unsalted butter, diced

Tasty Recipe
    Preheat oven to 350 degrees.  Butter a 9x14x2 inch glass dish or one of a similar size. Combine apples, Hip 2B Pear®, sugar, cinnamon and nutmeg and pour into prepared baking dish.  For the topping, combine all dry ingredients.  Using your fingers, combine the butter so the topping is clumpy.  Pour the topping over the apple mixture and bake for 1 hour until the top is brown and the apple are soft.  Serve warm by itself or with a scoop of organic vanilla ice cream.