Happy 4th of July! : Golden Nuggets Blog

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Happy 4th of July!

by Golden Age Staff on 06/29/18

Happy July 4th!

Who is ready for the holiday? America will be celebrating another birthday.  How exciting! This federal holiday has been around since 1961.  If you are in charge of all the cooking, here are some recipes to take a look at:


Grilled Eggplant and Roasted Red Pepper Sandwich with Halloumi


·    oil

·    salt and pepper

·    1 medium eggplant, sliced 1/4 inch thick

·    8 slices bread

·    8 ounces halloumi, sliced 1/4 inch thick

·    roasted red peppers, cut into 4 slices

·    2 cups salad greens

·    2 large beefsteak tomatoes, sliced 1/4 inch thick

·    4 tablespoons basil pesto

·    1/2 lemon, juice


1.    Lightly brush the eggplant and bread with oil and season the eggplant with salt and pepper.

2.   Grill the eggplant over medium high heat until tender, about 2-4 minutes per side.

3.   Lightly grill the bread and haloumi on both sides and then hit the halloumi with the lemon juice.

4.   Assemble the sandwiches and enjoy!




·       1/2 medium onion

·       1 medium carrot, peeled

·       4 cups (1 L) thinly sliced green cabbage (about 1/4 medium head0

·       1/4 cup (50 mL) cider vinegar

·       1 1/2 tbsp (22 mL) canola oil

·       2 tsp (10 mL) caraway seeds

·       1 tsp (5 ml) sugar

·       1/4 tsp (1 mL) each salt and ground black pepper



1.    Prepare the grill for direct cooking over medium-low heat. 

2.   Slice the onion using the Simple Slicer on the #2 setting. Cut the carrot into strips with the Julienne Peeler

3.   Combine the onion, carrot, cabbage, vinegar, oil, caraway seeds, sugar, salt, and pepper in the Rockcrok® Everyday Pan; toss to coat using the Large Chef’s Tongs.  

4.   Cover the pan with heavy-duty aluminum foil. Place on the grid of the grill. Grill for 20–30 minutes, or until the cabbage is tender and the liquid is evaporated, stirring occasionally.

Mexican corn on the cob



·       12 ears corn, husks and silk removed

·       1/2 cup (125 mL) light mayonnaise

·       1 cup (250 mL) finely grated Parmesan cheese, divided

·       1 tbsp (15 mL) lime juice

·       1 tsp (5 mL) ground cayenne pepper

·       1/4 cup (50 mL) snipped fresh cilantro



1.    Bring 8 qt. (7.6 L) of water to a boil in Covered Stockpot (12 qt./11.4 L). Trim ends from ears of corn. Carefully add corn to boiling water. Bring water back to a boil; cover, turn off heat and let stand 10-12 minutes. (Corn can be held in Stockpot until ready to serve.)

2.   Meanwhile, in small mixing bowl, combine mayonnaise, 1/2 cup (125 mL) of the cheese, lime juice and cayenne pepper. Combine remaining cheese and cilantro in shallow dish. Spread about 1 tbsp (15 mL) of the mayonnaise mixture onto each ear. Roll coated corn in cheese and cilantro mixture. Serve immediately.

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