Greetings to all on this (hopefully for you) wonderful Fourth of July. Amid all the heat, mosquitoes and other drawbacks to summer, I hope that you are actually enjoying the benefits of a July day off (or if you can’t get Friday off from work, that you get a compensation day shortly). Remember that America is now 248…getting close to the big 250. We celebrate to commemorate the adoption of the Declaration of Independence on July 4, 1776. This declaration officially declared the 13 North American colonies as separate from the Kingdom of Great Britain. It marked the birth of the United States as an independent nation.
The Fourth of July has been a federal holiday in the United States since 1870 and a paid federal holiday since 1941 and is a good day to think about this nation of ours. Sure, it is far from perfect, and maybe all 347+ million of us that call this land home don’t agree on much. Yet, we are in a position to criticize and praise this land as we see fit. All of us can look to the good that we have here, and work to improve what we can. We can also take a moment to reflect on what got our nation to this point, especially those that have, are currently, or will continue, to sacrifice for the freedoms and betterment of this nation. As Americans, we all have our ways of honoring this day, whether it is through a loud parade with flag-waving and fireworks, and a cookout with friends and family. Or, you don’t have to do any of that at all. If the fourth only means to you a day off work and a day to relax, well, that is what the fourth is. There is no law that dictates how you celebrate the 4th, or what you should think about this particular holiday. That’s the fun of freedom in America.
The Salem Fair is in town July 2nd through June 14th and will have fireworks, fair food and pig races. The admission is free but remember the clear bag policy is in effect.
We will celebrate quietly this year. Betsy hates this scary boom-boom day. The fireworks are too scary for her and most animals. We will probably hunker down inside this weekend. I do have several K-dramas to binge watch!
One thing I will do is make some food to eat during the weekend. My must haves include bbq and slaw. I prefer chicken bbq sandwiches with Greek yogurt coleslaw. The Greek yogurt gives it some added protein and a makes a tangy side to the sweet bbq chicken. I have started using sugar free bbq sauce just to cut down on calories and I haven’t been able to tell a difference.
July 4th is a wonderful time to enjoy a long weekend filled with incredible food, drinks, sunshine, music, fireworks, bonfires, friends, and family.
Slow cooker Barbecue Chicken
3 lbs chicken breasts, about 4 boneless, skinless breasts
1 1/2 cups BBQ Sauce, I used Sweet Baby Rays sugar free Honey BBQ
1/2 medium onion, grated (with juice)
1 Tbsp olive oil
1 Tbsp Worcestershire sauce
2 Tbsp brown sugar
Stir together all sauce ingredients in a 5-6 qt slow cooker.
Add chicken and turn to coat. Cover and cook on high for 2 to 3 hours or for 6 to 7 hours on low. Check on the chicken earlier if using smaller chicken pieces, if making a smaller batch, or if you know your slow cooker runs hot. Chicken is done when cooked through to an internal temperature of 165˚F and is easy to shred. Remove chicken to a cutting board and shred each breast using two forks. Place shredded chicken back in the crock pot and stir to coat with the yummy sauce. Makes 8 sandwiches.
Greek Yogurt Coleslaw
1 (10-ounce) bag shredded cabbage (about 4 cups)
1 cup shredded carrots
1/2 cup thinly-sliced green onions
2/3 cups non-fat plain Greek yogurt
1 tablespoon lemon juice
2 Tablespoons apple cider vinegar
2 Tablespoons honey, warmed
1 teaspoon Dijon mustard (optional)
1/4 tsp celery salt
pinch of salt and freshly-cracked black pepper
Combine the cabbage, carrot and green onions in a large bowl, and toss to combine. In a separate bowl, whisk together Greek yogurt, lemon juice, vinegar, honey, mustard celery salt, and a pinch of salt and pepper until combine. Taste, and season with extra salt and pepper if needed. Pour the Greek yogurt mixture into the cabbage mixture, and toss until evenly combined. Serve immediately, or cover and refrigerate for up to 4 hours.
