What's the DISH?

Join us each month as we highlight and celebrate the JA Team favorites! In honor of Independence Day, this month's Dish features some of JA's favorite summer recipes!

All American Trifle

Who doesn’t love a “super-charged” strawberry shortcake with fresh blueberries?

Ingredients

  • 3 pounds fresh strawberries, hulled and sliced
  • 1/4 cup white sugar
  • 1 quart heavy cream
  • 1 (3.3 ounces) package instant white chocolate pudding mix
  • 1 (6 ounces) container lemon yogurt
  • 2 tablespoons coconut-flavored rum, or to taste, divided (optional)
  • 2 (16 ounces) prepared pound cakes, cubed
  • 2 pints fresh blueberries, or as needed

Directions

  1. In a bowl, sprinkle the strawberries with sugar; stir to distribute the sugar, and set aside. Chill a large metal mixing bowl and beaters from an electric mixer.
  2. Pour the cream into the chilled mixing bowl, and add white chocolate pudding mix, lemon yogurt, and about 1 tablespoon of coconut rum, if desired; beat until fluffy with an electric mixer set on Medium speed.
  3. Spread a layer of pound cake cubes into the bottom of a glass 10×15-inch baking dish, and sprinkle the cubes with another tablespoon of coconut rum. Cover the pound cake with a layer of strawberries; sprinkle blueberries over the strawberries. Spread a thick layer of whipped cream over the berries. Repeat the layers several times, ending with a layer of strawberries sprinkled with blueberries and reserving about 1 cup of whipped cream; top the trifle with dollops of whipped cream to serve. Refrigerate leftovers.

This recipe was provided by All Recipes. If you’d like to visit the original source, please click here.

Red, White, and Blueberry Grilled Chicken

This Patriotic chicken recipe is great for summer barbeques!

Ingredients

  • 1 tablespoon vegetable oil
  • 1 tablespoon kosher salt
  • 1 tablespoon paprika
  • 1 teaspoon ground dried chipotle pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves minced garlic
  • 4 skinless, boneless chicken breast halves

Blueberry Gastrique:

  • 1/3 cup white sugar
  • 1/3 cup apple cider vinegar
  • 2 cups fresh blueberries
  • salt and freshly ground black pepper to taste

Directions

  1. Whisk oil, salt, paprika, chipotle pepper, cayenne pepper, black pepper, and garlic in a bowl to make marinade. Place chicken breasts in marinade and turn to coat evenly. Cover bowl with plastic wrap and refrigerate for at least 2 hours.
  2. Spread sugar in a saucepan set over medium heat. Do not stir, but watch closely as sugar begins to melt after about 1 minute. As sugar melts it will gradually turn a golden color. Continue watching but not stirring. When all sugar has melted and golden color just begins to darken a bit (after 1 minute or less), remove pan from heat. Pour in vinegar and stir until sugar dissolves.
  3. Place pan over medium-high heat and add blueberries to the sugar-vinegar mixture. Bring to a simmer, reduce heat to medium-low, and simmer until blueberries soften and mixture begins to thicken, 4 or 5 minutes. It should be a syrup-like consistency. If sauce seems too thin, simmer a few more minutes. If it seems too thick, add a splash of water. Stir in salt and pepper. Remove from heat.
  4. Set a strainer over a bowl. Strain berries, using a spatula to push through as much juice as possible. Discard skins.
  5. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Drain excess marinade from chicken.
  6. Place chicken breasts on preheated grill. Cook until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and allow to rest a few minutes.
  7. Serve breasts on a swirl of blueberry sauce with more sauce drizzled on top.

This recipe was provided by All Recipes. If you’d like to visit the original source, please click here.

Fourth of July Punch

What would the Fourth of July be without a slight chance of showers and steaming hot weather? This punch recipe will help you cool off this Independence Day.

Ingredients

  • 8 cups cubed seedless watermelon (3 lb.)
  • 3/4 cup granulated sugar
  • 1/2 cup fresh lime juice (from 4 limes)
  • 2 tablespoons grated fresh ginger (from 1 [4-in.] piece ginger)
  • 1 cup pineapple juice, chilled
  • 1 (12-oz.) can club soda, chilled
  • 2 cups (16 oz.) vodka, rum, or tequila (optional)

Directions

  1. Process half of the watermelon in a blender until smooth, about 45 seconds. Pour through a fine mesh strainer into a pitcher; discard solids. Repeat process with remaining watermelon.
  2. Whisk together sugar, lime juice, and ginger in a small bowl until sugar dissolves. Add mixture to strained watermelon in pitcher; stir in chilled pineapple juice. Chill mixture at least 2 hours or up to 2 days.
  3. Fill 8 highball glasses halfway with ice. Stir club soda and alcohol, if using, into watermelon mixture. Pour evenly into glasses.

This recipe was provided by Southern Living. If you’d like to visit the original source, please click here.

**Holiday Hours

  • Our offices will be closed Thursday, July 4. We will resume our normal business hours on Friday, July 5.

We wish you all a happy and safe Fourth of July!

Thanks for joining us for this month’s special holiday Dish!

If you try a recipe or restaurant, be sure to let us know. Don’t forget to come back next month for more yummy favorites!

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