Recipes & Cookbook

Stress-free 4th of July Menu Plan

6/30/2017

2 days ahead
About 2 ½ to 3 hours total

Make Potato Salad and refrigerate. 45 minutes
Make Pasta Salad and refrigerate. 45 minutes (Be sure to make a extra jar of dressing to mix in at the picnic. It will help lighten up your salad and give it another layer of flavor.)
Make Jello Salad and refrigerate. 20 minutes
Make Baked Beans and refrigerate. 20 minutes
Pull out all dishes and paper goods needed you will need. 30 minutes

1 day ahead
About 3 hours total

Any green Salads cut and prepare all components and package separately. Refrigerate. 30 minutes
Make Beef Kebabs, marinate, and refrigerate. 1 hour
Cut and skewer Chicken and Pork and refrigerate. 1 hour
Set up tables. 15 minutes
Use Post Its to mark which items will be served in which serving bowls and platters and where they will be on table. 15 minutes

The 4th of July
About 40 minutes total

Place Chicken and Pork in marinade in the morning until ready to grill. 10 minutes
Toss Salads and put in serving dishes just before guests arrive. 30 minutes
Grill Meat and place Beans on BBQ to heat while enjoying your guests with your favorite beverage in hand the rest of the day

6/7/2017

Ingredients

Details
Cooking level… Easy!
Makes 6 portions
Cooking time 30 mins
Plus soak time of 30 minutes if you have time.

Instructions

In a bowl mix paprika, garlic, pepper, salt, cayenne and buttermilk
Add chicken and let soak 30 minutes
Mix flours in a separate bowl
Mix Panko and coconut together in a third bowl
Remove the chicken onto paper towels and reserve buttermilk
Place bowls in order flour bowl, Buttermilk bowl, then coconut bowl
Dredge chicken in bowls in order then place on platter
In a large frying pan heat coconut oil on medium
Cook breaded chicken for 6 to 10 minutes on each side until the flesh is firm after the second side. Do not overcook. If chicken seems to brown too quickly turn heat down.
Remove from pan to paper towels to drain
Serve and enjoy!