The summer sun, swimming, fireworks, music, camaraderie, revelry and painted stars and stripes are the essence of Fourth of July. But don’t forget about the food in this all American celebration!

Freshly sliced watermelon and homemade tangy lemonade always make the cut. How about branching out and bringing a new plate to the party this year?

These are our top star-spangled and energy-efficient Fourth of July recipes that are sure to be as big a hit at your party as the fireworks are in the skies.

The All-American Build Your Own Cheeseburger Bar

Grilling outdoors keeps it cooler indoors, reducing the workload on your AC. Gather your favorite burger toppings like guacamole, shredded lettuce, jalapeños, sriracha ketchup and mayo and pop them into little pots. Get creative with the cheese aspect of the dish and offer a few offbeat cheeses like sliced truffle Gouda, goat cheese, crumbled feta, or your classic sliced cheddar.

Fire up some sliders on the grill and don’t forget the small slider buns! Find more inspiration for your burger bar here. 

Jumbo Lump Crab Salad Stuffed Avocados

Seafood sings the flavors of summer. Wow your friends (and yourself) with this dish that doesn’t use up a ton of electricity to prepare, yet packs in a whopping amount of dynamic flavor! The coolness of the salad goes perfectly with summer’s star fruit: the avocado.

For every four avocado halves you’ll make, you’ll want a half a pound of crab. You’ll also need yellow bell peppers, green onions, mayo, sherry wine vinegar, lemons, cherry tomatoes, and a handful of other salts and spices you already have in the pantry.

Chop your peppers and onions, blend the dressings with the spices, and then add the crab meat. Coat the meat and veggies with the dressing and place into the refrigerator.

Prepare the avocados by slicing them in half, and then slicing a piece on the bottom of each half to provide a stable flat surface to stuff them. When you’re ready to serve, gently stuff the avocados with the salad and serve with a lemon wedge and sliced cherry tomatoes.

Look for more info on this dish here. 

Ground Turkey and Bean Chili

Chili is about as Texas as it gets, so why not serve up a Lone Star-sized pot of chili for this great American holiday? It’s an easy way to serve food all day and to keep a pot of something warm in the slow cooker. With the reduced cook time, this recipe puts less work on your stove and your AC.

You can create a buffet with it too and include little bowls of shredded cheese, sour cream, jalapeños, and taking to the Texan extreme, a large bowl of Fritos. Instruct guests with a little spirited sign to put a handful of chips in a bowl, and pop the rest on top for the all American, truly Texan, Frito Pie.

For the heart of your chill you’ll want ground turkey, diced red onions, minced garlic, fresh like juice, masa, butter, and cans of black beans, tomato puree, diced tomatoes, chicken stock and green hot sauce.

Your spice mix is a blend of chili powder, cumin, paprika, sugar, salt, oregano, onion powder, cayenne, and garlic powder.

Brown the onions and garlic in butter, then add the meat to fully brown. Once the turkey is cooked, add the masa and then stir in the spice mix. Allow the flavors to gel for 2-3 minutes. Then you’ll add the beans, tomato puree, diced tomatoes, hot sauce and lime juice. Stir all ingredients and allow it to cook for at minimum 10 minutes prior to serving. Find detailed instructions here.

Tangy Grilled Beef Filet and Veggie Kabobs

Our second grill recipe will again help keep your kitchen cooler and lower your electricity bill during the warm July days and nights.

The bonus with this recipe is you’ll marinate the veggies and the meat at the same time, and will cook them on the one skewer.

For your marinade you’ll gather liquid smoke, Worcestershire sauce, balsamic vinegar, ground mustard, salt, pepper, onion powder, thyme, and fresh lemon juice. Your kabob ingredients are garlic cloves, filet/tenderloin beef, eggplant, red onion, portobello mushrooms, lemons and your skewers.

Whisk together your marinade ingredients, chop your veggies and meat into 1 inches cubes and toss them into the marinade. Allow them to marinate as long as possible. Then thread onto your kabobs in a pattern so that each kabob is evenly balanced. Grill in 2-minute intervals without overcooking them. You’ll find the complete recipe here.

Happy cooking and happy Fourth!