perayaan 4 Juli

Dolly Parton, the beloved Queen of Country, brings a taste of summer to your July 4th celebrations with her delicious recipes for grilled chicken and strawberry shortcake. Featured in her cookbook, *Good Lookin’ Cookin’: A Year of Meals*, these dishes are perfect for backyard gatherings, ensuring you enjoy both great food and good company while watching the fireworks. If you’re looking for quick and flavorful recipes that won’t take up your entire day, Dolly’s got you covered. As she puts it, “I’m not as patient as my sister Rachel is in the kitchen — I don’t always want to take the time she does. But a nice marinade doesn’t take long to make, and it does all the work!” The marinade is the secret to elevating the chicken’s flavor, making it a standout dish at any summer barbecue. Grilled Chicken with Zesty Marinade *Serves: 6 to 8* Ingredients: – 4 garlic cloves, minced – 1 small onion, finely chopped – ½ cup chopped fresh cilantro – ½ cup extra-virgin olive oil – ¼ cup fresh lime juice – 1½ tsp paprika – 1 tsp ground cumin – 1 tsp minced fresh parsley – ½ tsp salt – ½ tsp red pepper flakes – 3 boneless, skinless chicken breasts – 1 medium onion, unpeeled Instructions: 1. In a small bowl, combine the garlic, chopped onion, cilantro, olive oil, lime juice, paprika, cumin, parsley, salt, and red pepper flakes. Mix until well combined. 2. Pour the marinade into a resealable plastic bag. 3. Rinse the chicken under cold water and pat it dry. Cut the breasts in half lengthwise and add them to the marinade. Seal the bag and refrigerate for at least 1 hour or up to 3 hours, turning the bag occasionally. 4. Preheat the grill to high, reaching a temperature of at least 500°F. 5. Slice the whole onion in half (top to root) and skewer one half with a long grilling fork. Rub the cut side over the grill grates to clean and season them. 6. Reduce the grill heat to medium. Remove the chicken from the marinade (discard the marinade) and grill until the internal temperature reaches 165°F, about 3 to 4 minutes per side. Remove from heat and serve. Strawberry Shortcake *Serves: 6 to 8* This classic summer dessert is a must-have for any Independence Day celebration. Dolly recalls, “In our childhood, when the time came every year, Daddy would take us down to a place called Tellico Plains, where there were fields of strawberries. We gathered up baskets of them to bring home, though of course we’d eat more than we picked.” This recipe celebrates that nostalgia, featuring a delightful biscuit topped with fresh strawberries and whipped cream. Ingredients: *Shortcake:* – 2½ cups all-purpose flour, plus more for dusting – ¾ cup granulated sugar – 1 tsp baking powder – ½ tsp salt – ½ cup (1 stick) cold butter, sliced, plus more for greasing – 2 eggs, beaten – 1 cup heavy cream, or ¾ cup whole milk – ½ tsp vanilla extract *Strawberries:* – 4 cups washed, hulled, and halved strawberries (reserve a few whole for garnish) – 1 tsp powdered sugar *Whipped Cream:* – 1½ cups cold heavy cream – ¼ cup powdered sugar – 1 tsp vanilla extract *Glaze:* – ¼ cup (½ stick) butter – 1 cup powdered sugar – 2 tsp whole milk Instructions: 1. Preheat the oven to 350°F. Grease and flour an 8-inch round cake pan. 2. In a food processor, combine the flour, granulated sugar, baking powder, and salt. Pulse until mixed. Add the sliced butter and pulse until crumbly. 3. Add the eggs, heavy cream, and vanilla. Pulse until just combined; avoid overprocessing. 4. Turn the dough onto a floured surface and knead gently four or five times. Pat the dough into the prepared pan and bake until lightly golden, about 30 minutes. A toothpick should come out clean when inserted into the center. 5. Cool the shortcake on a rack for about an hour. 6. While cooling, sprinkle the halved strawberries with powdered sugar and set aside. 7. For the whipped cream, combine the cream, powdered sugar, and vanilla in a chilled bowl. Whip until soft peaks form. 8. To prepare the glaze, melt the butter in a saucepan over medium heat. Stir in the powdered sugar and add milk gradually until the desired consistency is reached. 9. Once the shortcake is cool, slice it in half horizontally. Place the bottom layer on a cake plate, add half of the whipped cream, and top with half of the strawberries. Drizzle with glaze. 10. Add the top layer of the shortcake and cover with the remaining whipped cream and strawberries. Garnish with reserved whole strawberries if desired. Drizzle extra glaze on top. Dolly’s recipes not only celebrate the flavors of summer but also evoke cherished memories of family traditions. As you prepare for your holiday festivities, these dishes will surely delight your guests and create new memories around the grill and dessert table. Enjoy the flavors of summer, and happy Independence Day!