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Ignite Your Outdoor Kitchens with London Bay Homes’ Favorite 4th of July Recipes

by Arelys Alexander

It’s time for America to celebrate its independence and for most that means spending some time by the grill with family and friends. After all, luxury kitchens aren’t just for the indoors and London Bay Homes’ summer kitchens can turn any regular barbecue into a BBQ extravaganza with a little time, a lot of fun, and the top-of-the-line grill, refrigerator, and sink found in the outdoor living areas of our Naples custom homes. That being said, you can’t have an amazing day by the pool, soaking up the sun and eating some delectable dishes without some great recipes to get you started. If your think tank is running on empty, take the time to peruse some of our favorite grilling and outdoor party recipes to ensure you have the best 4th of July party ever.

Mixed Grill with Cilantro Pesto

Some of our favorite grilling recipes have one thing in common and that’s meat. In this recipe from MyRecipes, you can choose your protein and season it up with a delicious cilantro pesto sauce.


For the Meat:

  • 4 (1 1/2-inch-thick) center-cut bone-in pork chops
  • 4 (6-oz.) beef tenderloin fillets (about 2 inches thick)
  • Kosher salt
  • Pepper
  • Cilantro Pesto
  • Garnishes: fresh cilantro sprigs, rosemary sprigs, chives

For the Pesto:

  • 1/2 cup loosely packed fresh cilantro leaves
  • 1/2 cup loosely packed fresh flat-leaf parsley
  • 2 garlic cloves
  • 1/4 cup (1 oz.) freshly grated Parmesan cheese
  • 2 tablespoons pumpkin seeds, toasted
  • 1/4 teaspoon salt
  • 1/4 cup olive oil


For the Cilantro Pesto:

Pulse first 6 ingredients in a food processor 10 times or just until chopped. Drizzle olive oil over mixture, and pulse 6 more times or until a coarse mixture forms. Cover and chill until ready to serve.

For the Meat:

Sprinkle pork chops and beef fillets evenly with desired amount of salt and pepper. Grill chops and fillets, covered with grill lid, over medium-high heat (350° to 400°). Grill chops 8 to 10 minutes on each side or until done. Grill fillets 8 to 10 minutes. Turn fillets over and cook 5 more minutes or to desired degree of doneness. Remove chops and fillets from grill and let stand 5 minutes. Serve with Cilantro Pesto. Garnish, if desired.

Bacon Wrapped Chicken and Apricot Kebabs

We love kebabs, so it’s likely that any grill recipe list we create will feature one. This recipe from WithaBlast mixes a crowd favorite protein with irresistible bacon and tops it off with sweet apricots. The flavor profile is superb and your guests will thank you.

Ingredients (6-8 Kebabs):

  • 500g Chicken Fillets, cubed
  • 150g Soft Dried Apricots
  • 1/4 cup Fresh Lemon Juice
  • 1/3 cup Extra-Virgin Olive Oil
  • Salt and Black Pepper, to taste
  • 125g - 250g Streaky Bacon, strips halved
  • 1 TB Smooth Apricot Jam


Place the chicken and apricots in a marinating container. Combine the lemon juice, olive oil, salt and pepper and then pour the mixture over the chicken and apricots. Marinade for 30 minutes, turning the container once. After that, wrap a strip of bacon around half of the chicken (keep the marinade), then thread the plain chicken, bacon wrapped chicken, and the apricots alternatively onto 6 - 8 skewers. Mix the leftover marinade with the apricot jam and use as a baste during grilling. Grill until the chicken is cooked and the bacon is crispy on the edges.

Grilled Bread With Zucchini, Ricotta, and Basil

If you are not a meat-lover, you can still make some delicious food on the grill. RealSimple features this Grilled Bread recipe with a mixture of zucchini and basil and then introduces some yummy ricotta cheese for a deliciously simple, non-meat appetizer/entree.


  • 4 1/2-inch-thick slices country bread
  • 2 tablespoons olive oil
  • 4 small zucchini (about 2 pounds), thinly sliced lengthwise
  • 1 cup fresh basil, leaves torn
  • 1/4 teaspoon crushed red pepper
  • kosher salt (to taste)
  • 1 cup fresh ricotta


Heat grill to medium-high. Brush the bread with 1 tablespoon of the oil and grill until golden and crisp, about 1 minute per side. Transfer to plates. Grill the zucchini until tender and slightly charred, about 3 to 4 minutes per side. Toss the zucchini in a large bowl with the basil, red pepper, ½ teaspoon salt, and remaining tablespoon of oil and then top the bread with the zucchini and ricotta.

Strawberry Shortcake Three Ways

Okay, so technically we’re cheating as this dessert is not made on the grill, but who can resist a light and fresh strawberry shortcake from BudgetGourmetMom? Not we and so we’re adding this recipe to the list because its refreshing taste is the perfect way to end a delectably grilled meal and its various methods of presentation will please any guest at your event. Here’s a tip: We love to add blueberries to the dish to complete the red, white, and blue color scheme of the day.


For the Strawberry Shortcake Spoons or Individual Parfaits:

  • 1 sheet puff pastry, thawed
  • 1 lb strawberries
  • 1 tablespoon sugar
  • whipping cream, fresh or store bought

For the Strawberry Shortcake:

  • 1 sheet puff pastry
  • 1 lb strawberries
  • 1 tablespoon sugar
  • Whipping cream, fresh or store bought


For the Strawberry Shortcake Spoons or Parfaits:
*Depending on how many servings you need, use 1/3 of the sheet of puff pastry. Each 1/3 should yield 24 cubes.

Using a sharp knife, cut each 1/3 into 3 equal long strips. Cut each strip into 8 equal squares. Place the squares onto a baking sheet and bake according to the directions on the package watching closely not to burn. Then, in a medium bowl slice the strawberries and add 1 tablespoon of sugar. Toss together and allow to sit for a bit.  Once the puff pastry is baked and cooled, assemble the spoons by placing a puff pastry crouton on the bottom. Place a dab of whipped cream on top of it. Place a few slices of strawberries on a toothpick and stick one end into the puff pastry. Serve.

To assemble the individual parfaits, place a generous spoonful of strawberries in a dessert dish, top with whipped cream and a few more strawberries, then place a few croutons on top. Place another dollop of whipped cream on top and a sprig of mint, if desired.

For the Strawberry Shortcake:

Cut the puff pastry sheet into thirds along the creases. Place on a baking sheet and bake according to the instructions.  In a medium bowl slice the strawberries and add 1 tablespoon of sugar. Toss together and allow to sit for a bit. Once the puff pastry is baked and cooled, assemble the strawberry shortcake by placing one rectangle of puff pastry on a platter. Place whipped cream on top of it and place a generous spoonful of strawberries over it. Place a second rectangle gently on top of the whipped cream and strawberries. Top with whipped cream and another scoop of strawberries. Place the last rectangle on top, drizzle with chocolate, if desired, and serve.

American Berry Trifle

We’ve added this dessert recipe from MrFood simply because sometimes you want a light and fresh dessert without having to individualize the servings. The recipe already calls for blueberries to be added for that pop of blue, so a short time in the kitchen will yield this crowd-pleaser.


  • 1 (16-ounce) pound cake, cut into 1-inch cubes
  • 1 quart strawberries, sliced, with 1 cup reserved
  • 1 pint blueberries, with 1/2 cup reserved
  • 1 (16-ounce) container frozen whipped topping, thawed


In a trifle bowl or large glass serving bowl, layer half the pound cake, strawberries, blueberries, and whipped topping. Repeat layers once more then garnish with reserved berries in a flag pattern. Serve immediately or refrigerate until ready to serve.

Don’t have an outdoor kitchen to celebrate in style? London Bay Renovation team can outfit your home to your exact specifications with their award-winning architectural and design professionals so that you can experience luxury living at its finest during your next family barbecue. 

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