Fourth of July BBQ's galore

Most of you will have or attend a July 4th BBQ or even one BBQ sometime this summer. Here are some great recipes that will save you hassle and are quite delish! Start with the perfect summer cocktail: The Pineapple Margarita. Move on to a hot dog with a twist: the Nacho Dog and finish with a refreshing and tasty frozen lemonade pie.

Pineapple Margarita recipe from Ina Garten @Thefoodnetwork.com

Ingredients:

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• 2 cups lime juice, about 20 limes
• 2 cups white tequila
• 2 cups Triple Sec
• 2 1/2 cups fresh pineapple juice
• Fresh pineapple slices, for garnish
• Ice

Directions:

Combine the lime juice, tequila, Triple Sec, and pineapple juice. Fill a cocktail shaker or blended 1/2-way with ice and fill 2/3 full with the margarita mixture. Shake for 30 seconds or blend and pour into glasses. Decorate with fresh pineapple slices and serve ice cold.

Nacho Dog recipe from Bobby Flay @ Thefoodnetwork.com

Ingredients:

Guacamole:

• 2 ripe Hass avocados, peeled, pitted and coarsely chopped
• 1 large jalapeno, finely diced
• 3 tablespoons finely diced red onion
• 1 lime, juiced
• 2 tablespoons canola oil
  
• 3 tablespoons chopped fresh cilantro leaves
• Salt
• Freshly ground black pepper

Grilled Tomato and Chipotle Salsa:

• 4 plum tomatoes
• 4 tablespoons canola oil
• Salt
• Freshly ground black pepper
• 3 tablespoons red wine vinegar
• 2 teaspoons chipotle in adobo puree

Hot Dogs:

• 8 kosher beef, turkey or chicken hot dogs
• 8 hot dog buns, split 3/4 of the way through
• 1 1/2 cups grated white Cheddar
• 8 pickled jalapenos, thinly sliced
• Fried blue corn tortilla chips, coarsely crumbled

Directions:

Guacamole:

Combine the avocados, jalapeno, onion, lime juice, oil and cilantro in a bowl and gently mix until combined. Season with salt and peppers.

Salsa:

Heat the grill to high. Brush tomatoes with 2 tablespoons of the canola oil and season with salt and pepper. Place on the grill until charred on all sides. Remove from the grill, slice the tomatoes in half, remove the seeds and coarsely chop. Whisk together the remaining 2 tablespoons of oil, vinegar and chipotle puree in a small bowl, add the tomatoes and stir to combine. Season with salt and pepper.

Hot Dogs:

Heat the grill to high. Grill dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds. Place hot dogs in the buns, top with cheese, jalapeno, guacamole, salsa and tortilla chips.

Make Bobby's recipe REALLY easy by using your favorite pre-made salsa and guacamole.

Frozen Lemonade Pie recipe from The Neely's @ TheFoodNetwork.com

Ingredients:

Graham Cracker Crust:

• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 7 tablespoons butter, melted
• OR pre-made pie crust
  

Lemonade Filling:

• 1 (14 ounce) can sweetened condensed milk, chilled
• 1 (12 ounce) container whip topping, thawed
• 1 (6 fluid ounce) can frozen lemonade concentrate, keep frozen
• 1 teaspoon candied lemon peel (Optional)

Directions:

Preheat oven to 350 degrees F.

In medium bowl, combine cracker crumbs, 1/4 cup of sugar, and the melted butter. Press firmly on bottom and up sides of pie plate. Bake for 7 minutes and let cool completely.

In a medium bowl, add chilled sweetened condensed milk and cool whip and fold gently. Add frozen lemonade and continue to gently fold. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight. Garnish with candied lemon peel.

To make this recipe SUPER easy buy a pre-made graham cracker pie crust at the supermarket