I first met Lauren when I moved to South Carolina to go to the USC. The first time I met her she was with her sister, Kelly, and I was taken aback by their wit, sarcasm, and bluntness. I instantly knew I wanted to be friends with these two, and sure enough, Lauren and I moved in together less than a year later. We lived together for two years but you can imagine how much bonding took place during those years full of change, confusion, and excitement. I have so many great memories with Lauren, but funny enough, most revolve around food or drinks (many with alcohol). In fact, my first ever sip of alcohol actually occurred in the her presence (thanks, lady!). Reflecting on all of that, it made the most sense to ask Lauren to share some of her favorite drinks and appetizer perfect for a day full of 4th of July celebrating.
Lauren: One of my new favorite cocktails that’s great for the summer is something that a friend came up with while at a dinner party. 2oz. Skinny girl Coconut Vodka, 4-5 oz of pineapple juice and one squirt of lime juice (The plastic, squeezy bottle that’s shaped like a lime works great). I’m not typically a big fan of coconut, but in this drink, you taste more of the pineapple juice with a bit of a twist. It’s delicious and would be perfect for sipping on your 4th of July pool day!
Photo Credit to Every Day Maven. She also has a similar drink if you want to check it out.
My next drink to independence would be the Greyhound cocktail: 1 1/2 oz. vodka, 4 oz grapefruit juice (My favorite is to use freshly squeezed pink grapefruit- strained of all the pulp, of course), and a lime wedge to garnish. This tasty drinks fits perfectly into a 12oz highball glass and is perfect for an evening watching fireworks on your deck.
photo and recipe credit to the drink chef
With all this alcohol, a great all american snack is chicken lettuce wraps–the best part is that they are low-fat!
photo credit to fabulous foods
1 tablespoon olive oil
1 lb. ground chicken breast
2 tablespoons all natural or low-fat peanut butter
2 tablespoons low sodium soy sauce
2 tablespoons low sodium teriyaki sauce
1 small can drained water chestnuts
1/2 chopped onion
Handful of cashew nuts
4-6 leaves romaine lettuce
1. In a pan, heat olive oil. Add ground chicken and brown; stir occasionally to separate the meat.
2. Add peanut butter, soy sauce; and teriyaki sauce to the chicken until well mixed.
3. Add water chestnuts, onion; and cashews.
4. After chicken is completely brown, let simmer for about five minutes; stirring every couple of minutes. Uncover and cook until a thick consistency.
5. Cool and serve on large lettuce leaves.
recipe credit to delish
What will you be drinking or eating this 4th of July?