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4th of July Food Ideas

The Vineyard Mom shares a delicious dinner idea for the holiday weekend.

Peach Bourbon Pork Chops

INGREDIENTS:

4 Pork chops 

1/2 tsp each salt and pepper 

GLAZE:

1 cup peach preserves 

3 tbsp Bourbon 

1 tbsp apple cider vinegar 

1/4 tsp each salt and pepper 

DIRECTIONS:

- Heat grill to medium high heat 

- Season both sides of the pork chops with salt and pepper

- Grill pork chops on each side for 4-7 minutes depending on the thickness of the pork chop

- Do a quarter turn half way through

- Turn pork chop over and repeat

- Pork chop should read 145 degrees internally with a digital cooking thermometer

- Meanwhile, stir together peach preserves, apple cider vinegar, salt and pepper in a small saucepan

- Bring to a boil on the grill or on the stove top and then turn down to let simmer for 5-7 minutes

- During the last minute of cooking the pork chops, glaze both sides of the pork chop using a brush

- Serve pork chops with extra sauce.

Red, White and Blue Cheesecake

INGREDIENTS:

1 10 inch graham cracker pie crust 

1 cup frozen or fresh raspberries 

1 cup frozen or fresh blueberries 

3/4 cup sugar, plus 2 tbsp, divided 

2 tbsp water, divided 

3 8-oz. Packages of cream cheese, soften 

1/4 tsp salt 

2 large egg whites 

1 large egg 

3/4 cup sour cream 

2 tbsp all purpose flour 

1 tsp lemon juice 

2 tsp vanilla extract

DIRECTIONS:

- Combine raspberries and 1 tbsp each sugar and water in a small saucepan

- Turn heat to medium high and bring to a boil

- Stir and mash the raspberries until thickened. This will take 7-8 minutes

- Place mixture in a fine mesh strain over a bowl

- Press mixture through until there is about 3 tbsp of raspberry puree in the bowl

- Discard solids in the strainer

- Repeat the process with blueberries

- Cool both purees completely before using

- Using a mixer, mix together softened cream cheese, salt and ¾ cup sugar on medium speed until smooth

- Add egg whites and egg one at a time to completely incorporate into the mixture

- Add sour cream, all purpose flour, lemon juice and vanilla extract to the mixture

- Mix on low speed for another minute or two

- Pour batter into pie crust

- Drop teaspoon dollops of both puree mixtures on to the top of the cheesecake

- Gently swirl through the dollops with a knife

- Bake for 30-32 minutes

- Cool for at least 4 hours or overnight before slicing

Recipes courtesy of: Leslie Dabney, The Vineyard Mom @thevineyardmomliving on Instagram.

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