Here on Amelia Island we have lots of 4th of July Fun!

A couple of years ago I had FUN saying the Fourth of July instead of 4th of July…because I love the F in Fourth, Food, Family, Friends and Fireworks!

July 4th fun with friends and fashion photo by Kathy Miller

Photo…last year’s 4th celebration

The Fourth of July is one of my Favorite holidays…It celebrates our country’s independence…our Freedom (again another word beginning with F) and if I try to push this a little bit Further I could say there is a certain Fashion in the Fourth!  Fun red, white and blue Flags, Festive decorations, Fabulous Food, Fellowship with Friends!

July 4th party at Camp Chimney photo by Kathy Miller

photo from Camp Chimney  just a few years ago with lots of special friends!

Since the Fourth of July centers around traditional picnic Foods such as Burgers, Hot Dogs, Ribs and even Low Country Boils with all the usual sides…Baked Beans, Corn on the Cob, Slaw, Potato Salad, Blueberry Cobblers and Watermelon,  I thought you’d like to try a few newer takes on these old standbys.


Baked Feta Cheese Appetizer photo by Kathy Miller

A fellow artist, Cynthia Perryman has a delighful instagram account @cynthiaperrymanart. Click here to visit her web site.  I love her art.  She posted this recipe and I found it to be delicious.  It has lots of olive oil, so can be served with a small spoon on small plates or as a compliment to a simple salad.  The flavors are wonderful!


  • 8 ounce block feta cheese
  • 4 cups grape tomatoes
  • 30 ounce can garbanzos (chick peas), drained  I used a 15 ounce can.
  • 2 cloves garlic thinly sliced
  • salt to taste
  • fresh pepper
  • 1/2 cup virgin olive oil
  • 2 tablespoons chopped parsley
  • 2 tablespoons fresh basil


  1. Preheat oven to 400 degrees.
  2. Combine all in a 9x13 casserole dish.
  3. Roast 20 minutes until tomatoes start to burst
  4. Broil 5-7 minutes until feta starts to brown.
  5. Serve with crackers, tortilla chips or crusty bread or crostini.

Kathy's Tips

This has lots of olive oil.  May want to serve on a small appetizer plate.  Or would be nice for lunch with a green salad. I also decided to use a smaller can of garbanzo beans 15 ounce.

By KathyMillerTime via Cynthia Perryman


Recipe Printed from

Another favorite salad for a picnic, barbeque or tailgate is…


Orzo Salad with Cranberries and Arugula photo by Kathy Miller

Lots of flavor and beautiful color…looks great on patriotic holidays as well as at Christmas.


  • 1 pound orzo pasta
  • 3 tablespoons extra-virgin olive oil, plus another 3 tablespoons
  • 2 cups fresh arugula
  • 1 4 ounce package feta cheese, crumbled
  • 1/2 cup or more dried cranberries
  • 12 fresh basil leaves, torn
  • 1/2 cup or more toasted pine nuts
  • 3 tablespoons lemon juice
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper


  1. Bring water to boil in a large pot.
  2. Add pasta and cook al dente, 8-10 minutes. Drain.
  3. Place pasta on a large cookie sheet and toss with 3 tablespoons olive oil. Let cool.
  4. Once the orzo is cool, place in a large serving bowl.
  5. Add the arugula, feta cheese, cranberries, basil, pine nuts, lemon juice, remaining olive oil, salt and pepper.
  6. Toss lightly.
  7. Keep in refrigerator until ready to serve. This also can be served at room temperature. Delicious!


Great for a tailgate or picnic

By KathyMillerTime


Recipe Printed from

I like to make a corn salad instead of corn on the cob…during the summer using fresh corn of course!…but in off season I have used shoe peg canned corn.


Corn Salad with cucumber and tomatoes photo by Kathy Miller

Corn Salad with Cucumber and Tomato photo by Kathy Miller


  • 2 12 ounce cans of shoe peg corn, drained
  • 1 cup halved cherry or grape tomatoes
  • 2 cups cucumber, diced
  • 1/4 cup diced jarred roasted red bell peppers (plus 2 tablespoons liquid from jar)
  • 1/4 cup Vidalia onions, diced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup julienned fresh basil


  1. Combine all the ingredients except basil.
  2. Mix well.
  3. Chill for at least one hour.
  4. Toss in basil just before serving


I adapted this recipe from another Corn and Cucumber Salad that added sugar to a vinegar vegetable oil mix.  I like this one better using extra virgin olive oil and mayo and no sugar.  I wonder if a squeeze of lemon juice might be nice too.  Think I will try it next time.

By KathyMillerTime
April McGreger of Farmer's Daughter Pickles & Preserves


Recipe Printed from

In my previous post I talked about my mom’s baked beans. You can see it here.

For another interesting baked bean recipe I will include this one from Robin Crawford at The Cashiers Farmers Market in Cashiers, NC.  I love the mixture of beans adding color and taste.


Calico Baked Beans photo by Kathy Miller


  • 1 pound ground beef
  • 6 slices bacon
  • 1/2 cup chopped onions
  • 1/2 cup ketchup or 1/2 cup Bone Suckin' Sauce (bbq)
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 2 teaspoons vinegar
  • 1/4 cup brown sugar (packed)
  • 1 (15 ounce) can kidney beans (or pinto or black beans)
  • 1 (15 ounce) can Bush's Baked Beans
  • 1 (15 oune) can butter beans


  1. Fry bacon until crisp.
  2. Fry ground beef in bacon grease until tender.
  3. Combine onion, ketchup or bbq sauce, salt, mustard, vinegar, brown sugar and partially drained beans in a 3 quart oven container.
  4. Mix well.
  5. Add hamburger and crumbled bacon.
  6. Bake at 350 degrees for 40 minutes.


    Kathy's Comments...You can skip the brown sugar if you prefer less sugar.  The Bush's Baked Beans have brown sugar in them.  I also love the idea of using your favorite barbecue  sauce instead of ketchup.  This can give the beans a regional twist...North Carolina style, Kansas City style...Also add another can of beans or two to stretch.

Robin Crawford of the Cashiers Farmers Market via KathyMillerTime


Recipe Printed from

Patriotic Table Setting photo by Kathy Miller

Red White and Blue table photo by Kathy Miller

4th of July table photo by Kathy Miller

Parks and Kaki celebrating the 4th of July for the first time together.  Red, white and Blue and a PBR bench…but that is a story for another time.

Parks and Kaki celebration the red white and blue and PBR photo by Kathy Miller

Here’s to all the families and friends getting together to celebrate our country’s independence!

Come celebrate with me!  I’ll save you a seat at the table.


  • Cynthia Gaines says:

    I am having a party in August, first time in my new home. I will be making most of these! Perfect for a hot summer evening. Thank you! I adore your cooking and entertaining ideas.

    • Kathy Miller says:

      And I am sure you can use some of your spectacular produce from your garden! I am enjoying watching your work in progress. Thank you Cynthia. ya yas

  • RuthAnne Hicks says:

    Thank you for sharing your yummy recipes. Your grand baby is precious 😊!
    Happy 4th of July to the Miller clan. 🇺🇸 🎆

    • KathyMillerTime says:

      Thank you RuthAnne! Hope you had a great 4th. All these recipes would be great for a tailgate too!

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