These festive, flavor-packed July 4th recipes save money and impress your guests.
These days eating out is taking a serious bite out of budgets. As food prices continue to soar, the cost of hitting your favorite drive-thru or chain is also skyrocketing. According to the U.S. Department of Agriculture, the price of going to a restaurant is predicted to increase by 4%, so instead of overpaying to eat out this Fourth of July, fire up the grill and cook at home to save money.
The holiday weekend is around the corner but you still have time to get your menu in order and deliver a cost-effective, but unforgettable meal that will impress your guests. From salads to flavorful sides, here are seven food items and recipes from chefs to serve at your Fourth of July bash that beat restaurant prices right now.
1.Tortellini Pasta Salad
Everyone loves a good pasta salad and Dennis Littley, Chef and Recipe expert at Ask Chef Dennis says you can feed eight people for around $12 to $15, which works out to less than $2 per serving with his Tortellini Pasta Salad.
”One of my go-to dishes for the Fourth of July is my tortellini pasta salad, especially when I’m cooking for a crowd,” he says. “It’s a dish that feels a little elevated thanks to the cheese-filled pasta, but it’s surprisingly budget-friendly and easy to pull together.”
Here’s how to make it:
16 oz tri-color cheese tortellini
1 cup extra virgin olive oil
⅓ cup red wine vinegar more or less to your taste preference
2 tablespoon fresh lemon juice
1 cup cucumbers sliced and cut in half
1 cup cherry tomatoes cut in half
1 cup red onion diced
½ cup shredded carrots
1 cup chickpeas optional
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 tablespoon Italian parsley (or basil) finely chopped for garnish
“I start with one pound of cheese tortellini, cook just until tender and then rinse under cold water to stop the cooking process,” Chef Dennis explains. “Once it’s cooled, I toss it with whatever fresh vegetables I have on hand. This is usually a combination of cherry tomatoes, red bell pepper, sliced black olives, and red onion for some bite and color.”
2.Oeufs Diablo (Deviled Eggs)
Deviled Eggs strike a satisfying balance of taste and texture and it’s a go-to dish for Chef Brian Theis. His recipe is around $10 to make as long as you already have some of the ingredients in your pantry and it serves 24 people.
The TV personality and author of “The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond” shares his recipe below.
1 tablespoon salt
2 tablespoons distilled white vinegar
12 large eggs
¼ cup mayonnaise
2 teaspoons Dijon mustard
2 tablespoons butter, softened
1 teaspoon white vinegar
1 teaspoon sugar
1 teaspoon finely ground pepper
1 ½ tablespoons finely minced parsley
Smoked paprika for garnish
1 ½ tablespoons minced chives for garnish
3. Sweet ‘n Sour Picnic Slaw
Slaw is a staple at a Fourth of July get-together and Chef Brian says he calls his Sweet ‘n Sour Picnic Slaw a “tart and tempting recipe picnic because it has no mayo and will last longer in the park on your holiday!”
The Sweet ‘n Sour Picnic Slaw serves eight generous portions and is also around $10 to prepare.
Here’s how to make it:
1/3 cup red wine vinegar
Juice of 1 lemon
1/3 cup light brown sugar
1 generous tablespoon honey
1 tablespoon Tabasco Green Jalapeño Sauce
1 scant teaspoon salt
2 teaspoons freshly ground black pepper
1/2 cup olive oil
1 pound (or a bit more) shredded cabbage, red cabbage, carrots
1 medium red onion, sliced in thin half rings
4. Mexican Corn on the Cob
Mexican Corn on the Cob can be a festive side to serve at your Fourth of July event. It’s delicious and affordable.
“Corn is cheap and abundant in summer, and the toppings are just refrigerator basics,” says Marissa Stevens, recipe developer and founder of Pinch and Swirl who shares her recipe for Mexican Corn on the Cob, which serves four and is around $7 to prepare.
Here’s how to make it:
4 ears fresh corn on the cob husks pulled back and silks removed
2 tablespoons cold butter