Celebrate July Fourth with all-American cookout
Time for some good old fashioned red, white and barbecue
There's no better way to celebrate July Fourth than with an all-American cookout. We offer a delicious menu, drinks and activities to get you started. (Gary Moss/Disney FamilyFun magazine/MCT)
1. Combine the marinade ingredients in a large Ziploc bag, then add the tenderloins and toss them to coat. Place the sealed bag in the refrigerator and allow the tenderloins to marinate for at least an hour, but preferably overnight.
2. Prepare the grill for cooking. Brush the onion skewers and bell peppers with olive oil. Grill the vegetables until they are soft, about 20 minutes, and the tenderloins, turning them occasionally, until the centers register 145 degrees, also about 20 minutes. Transfer all the food to a baking sheet and allow the tenderloins to rest for 5 minutes.
3. Meanwhile, remove the onion slices from the skewers. Chop them and the bell peppers, then arrange the vegetables on one side of a large serving platter. Slice the tenderloins into strips, then arrange them beside the vegetables.
4. Heat the foil-wrapped tortillas on the coolest part of the grill, turning them several times until they are warmed through. Serve the grilled vegetables, tenderloin strips, and tortillas with small bowls of the Fresh Pineapple Salsa, guacamole and sour cream. Serves 8.
FRESH PINEAPPLE SALSA
2 cups fresh pineapple, chopped
2 tablespoons fresh lime juice
1/2 cup cilantro
1/2 jalapeno pepper, seeded and chopped
1/2 teaspoon crushed red pepper flakes (or less for a milder taste)
Place all of the ingredients but the salt in a blender or food processor and pulse until the ingredients are mixed but still chunky. Transfer the salsa to a bowl, salt it to taste, then cover and refrigerate it until ready to serve. Makes 2 cups.
BASIL CHICKEN BURGERS WITH PESTO MAYONNAISE
Ken Haedrich, cookbook author and FamilyFun contributor, came up with this extra juicy burger that's made with ground chicken -- often a leaner alternative to ground beef. Pesto, used both in the burgers and in the special sauce, adds a savory, garden-fresh flavor to his version of a cookout classic.
For the burgers:
1 1/2 pounds ground chicken
3/4 cup grated sharp Cheddar or 1/2 cup finely grated