Make-Ahead 4th of July Menu

I love to entertain! And… I love to cook. But I don’t always enjoy doing both at the same time. Sometimes I just want to kick back and enjoy the party like everyone else! And that’s when I throw something in the crock pot or cook something low-and-slow in the oven.

I thought I’d put together a “game plan” for hosting an amazing Fourth of July gathering where you (the host) get to kick back and enjoy the day as much as your guests!

Here’s a 5-Day plan that will make for an amazing feast with minimal effort on the big day!

The Menu!
Crock Pot Pulled Pork with Buzzy’s Butt Rub
Greasy Rice
Southern Style Green Beans and/or Cowboy Beans
Picnic Pasta Salad and/or Southern Style Coleslaw and/or Southern Style Potato Salad
Deviled Eggs
Chocolate Delight
Italian Bakeless Cake

Sunday
Make the Southern Style Green Beans and/or Cowboy Beans, cool to room temperature then cover and refrigerate until July 4th. Southern Style Green Beans are meant to be cooked all to hell so precooking and then reheating them is just going to help them break down even more (it’s a good thing!)

Monday
Partially make the Deviled Eggs. Boil and slice the eggs. Place the whites in a zip-top bag and refrigerate. Prepare the filling and spoon into a zip-top bag then refrigerate. When you’re ready to assemble the Deviled Eggs, simply plate the egg whites, snip a small hole in the corner of the filling bag then pipe the filling into the egg whites.

Tuesday
Prepare the Italian Bakeless Cake, Picnic Pasta Salad and/or Southern Style Potato Salad and refrigerate all.

Wednesday
Apply Buzzy’s Butt Rub to pork roast and refrigerate overnight. Prepare the Southern Style Coleslaw and Chocolate Delight and refrigerate. You won't want to make the coleslaw or chocolate delight too much earlier than the day before as the cabbage in the coleslaw will start to put out a good bit of water and the crust on the chocolate delight will get soft.

Thursday, July 4th
Cook the Pulled Pork with Buzzy’s Butt Rub in the crock pot.
Reheat the Southern Style Green Beans and/or Cowboy Beans in a crock pot.
Prepare Greasy Rice per microwave preparation method.
Pipe the filling into the Deviled Eggs

There! How’s THAT for an easy-breezy Fourth of July feast! All you have to do the day-of is crank up the crock pots, throw some rice in the microwave and pipe some eggs!

PRINT THE GAME PLAN

Featured at The Weekend Potluck

Mozzarella Stuffed Meatballs

Easy mozzarella stuffed meatballs using individually-wrapped cheese sticks.

Remember when I said all I had left in the freezer was ground beef and I thought I might lose my shiz if I had to cook one more meal with it? Well… guess what??? It’s still not Friday so I still haven’t gotten paid so we’re still eating ground beef.

Ugh.

Determined to do something with it last night, I was staring into the fridge hoping inspiration would jump up and slap me in the face.

And guess what?

It did.

God bless my onions and their lunchboxes. As I was pilfering through my scantily stocked refrigerator I came across the cheese sticks I pack in the lunchboxes. And the wheels started turning…

We had these with spaghetti and pasta sauce but, honestly, I could have eaten these suckers with just about anything. The onions thought they were ahhh-mazing and liked biting in to them to watch the cheese string and ooze out.

Working Class Grocery Budget – 0
Mama – 1

Mozzarella Stuffed Meatballs
1 1/2 pounds ground beef
2 eggs, beaten
1 tablespoon Italian Seasoning
3/4 teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon garlic powder
Pinch of red pepper flakes (optional)
1/4 cup parmesan cheese
1/3 cup Italian dried bread crumbs
3 1-ounce individually-wrapped mozzarella cheese sticks

This method makes quick work out of shaping
meatballs and ensures they’re all uniform in size.

Add ground beef, eggs, Italian seasoning, salt, pepper, garlic and red pepper flakes to a medium bowl. Using your hands, mix ingredients together until just combined. Don’t “squeeze” the mixture with your hands – overworking the meat is what yields that “corky” texture.

Add parmesan cheese and bread crumbs and continue to mix with your hands until all ingredients are just combined.

Turn mixture out onto a cutting board or clean counter and shape into a rectangle. Pat her down good and keep working on it until it’s perfectly shaped. Using a sharp knife, cut the mixture into 24 squares.

Line a baking sheet with aluminum foil (for easy clean-up) and spray with cooking spray; set aside.

Cut each cheese stick into 8 pieces (24 pieces total) and press one into the center of each of the meatball “squares”. Roll each square into a tight ball. Place meatballs onto baking sheet and bake at 400 degrees for 15-18 minutes. Don’t overcook or the mozzarella might bubble out of the meatballs.

Serve immediately.

PRINTABLE RECIPE

Crock Pot Pulled Chicken

Tender perfectly seasoned chicken made in a slow cooker then pulled or shredded for barbeque chicken sandwiches plus a recipe for Alabama White Barbeque Sauce.

We had company coming over this weekend and I was looking for something easy to fix that I could just set out and let everyone help themselves when they got hungry.

I usually make my Crock Pot Pulled Pork or Crock Pot Carnitas when I'm looking for something like that but I wanted to change things up a bit so I decided to cook a big ol' roasting hen in the slow cooker and see what happened!

What happened is that I found a new favorite recipe!

I served the pulled chicken on buns like barbeque sandwiches and had a few different sauces to choose from. This is a great recipe to make when you want to 'fix it and forget it'.

You can throw the shredded chicken back into the crock pot, pour a little of the cooking liquid over it to keep it moist and have supper on stand-by.

I'd never had white barbeque sauce before but everybody in Alabama swears by it so I thought I’d give it a shot!

Since I've never even tasted it, I knew I couldn't try to make my own recipe so I started with the recipe posted all over the internet for Big Bob Gibson’s White Sauce.

I really liked the taste but thought it was way too thin and runny so I omitted the 1/2 cup of apple juice the original recipe calls for then added a teaspoon of sugar.

HOW TO MAKE ALABAMA WHITE BARBEQUE SAUCE

I'll post the recipe in the card below but at a glance, here are the ingredients for Alabama White Barbeque Sauce:

• 2 cups mayonnaise
• 1 cup white vinegar
• 2 teaspoons prepared horseradish
• 2 teaspoons ground black pepper
• 2 teaspoons fresh lemon juice
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon sugar

Try these other 'Fix It & Forget It' slow cooker recipes great for feeding a crowd!

• Slow Cooker Hawaiian Ham – A super easy crock pot recipe with ham, brown sugar and pineapple. Serve as-is or make Hawaiian Ham Sliders!
• Crock Pot Carnitas - Delicious tender, crispy pork carnitas made easy by seasoning a pork roast or Boston butt with Mexican spices, cooking in the slow cooker then getting those famous crispy bits by placing under the broiler.
• Crock Pot Pulled Pork - Tender, juicy pork seasoned with a delicious but simple dry rub recipe then cooked to perfection in a slow cooker.

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dinner, supper, slow cooker, crock pot

Author: Mandy Rivers | South Your Mouth

Crock Pot Pulled Chicken

Tender perfectly seasoned chicken made in a slow cooker then pulled or shredded for barbeque chicken sandwiches plus a recipe for Alabama White Barbeque Sauce.

Prep time: 5 MinCook time: 6 HourInactive time: 30 MinTotal time: 6 H & 35 M

Ingredients

Crock Pot Pulled Chicken

• 1 large chicken
• 3-4 tablespoons Chicken Scratch (below)
• 2 small onions, peeled (optional)

Chicken Scratch

• 3 tablespoons salt
• 3 tablespoons paprika
• 3 tablespoons garlic powder
• 1 tablespoon dried thyme
• 1 tablespoon white pepper
• 1 tablespoon black pepper
• 1 tablespoon cayenne pepper
• 1 tablespoon onion powder

Alabama White Barbeque Sauce

• 2 cups mayonnaise
• 1 cup white vinegar
• 2 teaspoons prepared horseradish
• 2 teaspoons ground black pepper
• 2 teaspoons fresh lemon juice
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon sugar

Instructions

Crock Pot Pulled Chicken:

1. Season chicken all over with Chicken Scratch seasoning. Stuff the onions inside of the chicken, if using. Place chicken in a crock pot (without any water - it will produce its own cooking liquid).
2. Cook on low for 8-10 hours or on high for 5-6 hours. Turn crock pot off and allow chicken to rest for 30-45 minutes, covered.
3. Remove chicken from crock pot (using whatever utensils needed as it will literally pull apart when you remove it), reserving broth for Greasy Rice if desired. Remove skin, bones, etc. then pull/shred the chicken into bite-sized pieces with two forks.
4. Serve on buns with barbeque sauce to make Pulled Chicken Sandwiches or serve as-is with barbeque sauce on the side if desired.
5. Chicken Scratch: Mix all ingredients together and store in an airtight container. I keep mine in a large used spice container that still has its shaker top for easy use. Season chicken or other poultry LIBERALLY with mix (this is made with less than 25% salt so you can rock it out).
6. Alabama White Barbeque Sauce: Mix all ingredients together then refrigerate to store up to 2 weeks.

Notes

• Use a 6-7 pound roasting hen for this recipe. If using anything smaller, reduce cooking time accordingly.
• Use leftovers to make chicken salad, quesadillas, chicken pot pie or anything thing else you can think of!
• The rendered broth is FABULOUS to make Greasy Rice with.

https://www.southyourmouth.com/2013/06/crock-pot-pulled-chicken.html

Images and text © South Your Mouth LLC 2013

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Bacon Gravy

A simple recipe for country gravy made from bacon drippings served over biscuits or toast.

JUMP TO RECIPE

Bacon grease could be used as currency where I'm from. We save every last drop of the rendered drippings to be used for cooking anything from country-style vegetables to fried eggs.

If you want to lose your Southern Card, pour a pan of bacon drippings in the trash can.

If you want to get cut, throw away somebody's jar of bacon grease.

I tell you all this to say, Bacon Gravy isn't something we cook that often. Those drippings are too precious to be used up on one pan of gravy.

But, Lord, when we do, it is a special treat and it is so insanely delicious!

Serve bacon gravy over biscuits or toast the same way you would sausage gravy.

MORE SOUTHERN BREAKFAST RECIPES TO TRY!

SHRIMP & GRITS - Award-winning Southern Shrimp & Grits recipe with seasoned shrimp sauteed in bacon drippings served over creamy, cheesy grits. 

FRIED POTATOES & SAUSAGE - A simple budget-friendly recipe for a one-pan skillet meal with smoked sausage, onions and southern-style fried potatoes.

HOW TO COOK GRITS - A simple recipe for the best way to cook tender, creamy stone-ground or hominy grits from a Southern cook who knows good grits.

HASH & EGGS - An easy, rustic one-pan recipe for breakfast, brunch or dinner made with ground beef, onions, diced potatoes and eggs. 

SAUSAGE & CHEESE GRITS CASSEROLE - An award-winning Southern breakfast casserole recipe with cheesy grits and pork sausage that's perfect for overnight guests and brunch. 

SOUTHERN SAUSAGE GRAVY - A classic recipe for traditional sausage gravy made with breakfast sausage and milk served the Southern way, over hot biscuits.

Recipe for Bacon Gravy

Bacon Gravy

Yield: 4 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 2 MinCook time: 5 MinTotal time: 7 Min

A rich country gravy recipe made from bacon drippings served over biscuits or toast.

Ingredients

• 1/4 cup bacon grease
• 1/4 cup all-purpose flour
• 3 cups milk
• Salt & pepper to taste
• 3 slices cooked bacon, crumbled

Instructions

1. You’ll want to cook this after you've fried up a bunch of bacon so I want to make sure you don’t cook your bacon too hot or that any of the bits burn in the pan. Your gravy will taste like your pan so take care not to scorch or burn anything in it. Once you've cooked your bacon, pour off all the grease, leaving all the glorious bits that cooked off in the pan.
2. Add 1/4 cup of bacon grease back to the pan and heat over medium heat. Add 1/4 cup flour to the hot oil. Whisk the flour and oil together and cook for 3-4 minutes or until medium brown in color.
3. Reduce heat to medium-low then slowly add milk to pan, whisking constantly until smooth and well combined with the roux. Add crumbled bacon, salt (a fair amount of salt – I think this should be a little on the salty side) and pepper to taste, then cook for 2-3 minutes. Add more milk if needed until desired consistency is reached.
4. Serve immediately over biscuits or toast.

Notes

You can eyeball the bacon grease and flour if you want - you want to have about equal amounts of each. You don't want the roux to be as thick as a paste but you don't want it to be runny either. You want it to be about the consistency of ketchup (I really tried to think of something else to compare it to but that's the best I could come up with!).

https://www.southyourmouth.com/2013/06/bacon-gravy.html

Images and text © South Your Mouth LLC 2013

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breakfast

southern, american

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Southern-Style Coleslaw

A tried-and-true family coleslaw recipe that’s slightly sweet with just the right amount of twang. It’s very similar to KFC's and comes out perfect every time!

JUMP TO RECIPE

You know you’ve come across good coleslaw when you can name the place that has it. I have three favorites and they are all very different.

My #1 favorite is this recipe which tastes an awful lot like KFC’s. It’s tangy and a little sweet with a fine shred and a little bite. It didn’t dawn on me that it tasted like KFC’s until folks started telling me so. I like it a teeniny bit better because I add (optional) horseradish which I think makes it!

My #2 is from a fried chicken joint nearby in West Columbia, SC called Zesto's (I hear they have good burgers too but I couldn’t tell you because the chicken is so good I have never once ordered anything different in all my years). Their coleslaw is unlike anything I’ve ever had anywhere else. The cabbage is chopped into small cubes and there can’t be much more in it than mayo and salt because it’s not one bit sweet or tangy but, my Lord, it’s good.

My #3 is from a place that doesn’t exist anymore. There used to be a Mini-Mart gas station in my hometown of Swansea, SC that had a fried chicken counter. The chicken and tater wedges were great but the coleslaw was fabulous. It must have had a ton of horseradish in it because it had a definite bite. It was sweet and tangy and very finely grated. I’m also pretty sure there was some green food color in there somewhere because it was unnaturally green but, meh, when you’re getting your supper at a gas station in the middle of nowhere, you’re prone to overlook these things. 

I know you can buy the pre-shredded cabbage nowadays but if you want real-deal Southern-style coleslaw, you've got to shred your own. I promise it’s not hard!

You can easily shred a head of cabbage with a hand-held box grater in just a few minutes. If you've never done it before and find the thought a little daunting, just cut the cabbage into eight wedges, cut out the core, then shred each wedge “against the grain”. It’s simple enough that I never bother dragging out my food processor.

MORE SOUTHERN SIDES DISHES TO TRY!

Country-Style Baby Lima Beans - A no-fail Southern recipe for tender baby lima beans (butterbeans) cooked low and slow with bacon.

Southern-Style Canned Green Beans - The trick to making perfectly cooked Southern-style green beans with canned beans - the beans don’t fall apart but taste like they’ve cooked all day!

Slow Cooker Pinto Beans - Dried pintos beans cook up creamy and tender with a smoky, silky sauce that's perfect with cornbread.

Southern-Style Potato Salad - A simple recipe for potato salad with mayonnaise, a little mustard, a bit of pickle relish and boiled eggs.

Collard Greens - A step-by-step recipe for cooking the best authentic Southern collard greens.

Southern-Style Macaroni & Cheese - The BEST baked Macaroni & Cheese EVER. A custard-style recipe for baked southern Mac & Cheese using eggs and evaporated milk.

Recipe for Southern-Style Coleslaw

Southern-Style Coleslaw

Yield: 12 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinTotal time: 15 Min

A tried-and-true family coleslaw recipe that’s slightly sweet with just the right amount of twang. It’s very similar to KFC's and comes out perfect every time!

Ingredients

• 1 head of cabbage, finely shredded
• 1 carrot, finely shredded
• 1/2 cup mayonnaise
• 1/3 cup granulated sugar
• 3 tablespoons white vinegar
• 3 teaspoons grated horseradish (or to taste)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup milk (see notes)

Instructions

1. Add shredded cabbage and carrot to a large mixing bowl; set aside.
2. In a smaller bowl, whisk together remaining ingredients until thoroughly combined.
3. Add dressing to bowl with cabbage and carrots then mix well.
4. Taste for seasoning then add more salt and pepper to taste.
5. Cover tightly and refrigerate until ready to serve.

Notes

• I don't add milk when making this the night before serving as the cabbage will naturally put off moisture when shredded and left to rest overnight.
• I think plain white vinegar is best in this.
• You can easily shred a head of cabbage with a hand-held box grater in just a few minutes. Just cut the cabbage into eight wedges, cut out the core, then shred each wedge “against the grain”. Obviously, a food processor can be used as well but I typically just shred the cabbage and carrot by hand.
• I like my coleslaw with a little horseradish because it has a nice bite but if you want to leave it out, feel free!

https://www.southyourmouth.com/2013/06/southern-style-coleslaw.html

Images and text © South Your Mouth LLC 2013

coleslaw, homemade, kfc, copycat, southern, horseradish, sugar, vinegar, cabbage, best,

side dish, salad

american, southern

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