Make Chef Tanya Holland's Delicious 4th Of July Recipes

Try them for yourself at home!
Posted on Jul 2, 2021 | 11:00am
Chef Tanya Holland visited The Talk and taught the hosts how to make her Grilled Chicken with Stone Fruit Glaze and Relish along with her Dirty Potato Salad for the 4th of July. 

Use the recipes below to make them yourself!

Grilled Chicken With Stone Fruit Glaze And Relish

Relish Ingredients:
½ large red onion, cut into ½-inch thick rings
2 nectarines, halved and pitted
3 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 tablespoons zinfandel or other full red wine
2 teaspoons red wine vinegar
2 teaspoons brown sugar
8 basil leaves, thinly sliced

Preheat the grill to high. Carefully toss the red onion rings and nectarines with 1 tablespoon of the olive oil and season with salt and pepper. Try not to break up the onion rings too much.

Grill until well-marked and onions are soft, and the nectarines are well marked, about 4 minutes per side. Remove from the grill and let cool enough to handle. Dice nectarines followed onions then toss together in a bowl.

Whisk together the zinfandel, vinegar, and brown sugar. Drizzle in the olive oil, while whisking. Season, to taste, with salt and pepper and add the basil. Pour over nectarines and onions. 

Marinade Ingredients:
1/2 cup EVO
1/4 cup. brown sugar
½ teaspoon chili powder
2 nectarines

Slice fresh nectarines, cut and blend. In a small bowl, mix EVO, brown sugar, chili powder, salt and pepper. Add blended nectarines. 

Use this marinade for chicken for 1 hour-overnight.

Grill chicken at 350 degrees at 10 minutes a side. Depending on thickness of chicken.

Dirty Potato Salad
(6 servings)

2 pounds new potatoes, quartered
2 tablespoons grapeseed oil
1 tablespoon plus 2 teaspoons Creole seasoning, divided
1 red bell pepper, stemmed, seeded and chopped
1 green bell pepper, stemmed, seeded and chopped
3 stalks of celery, chopped
1 yellow onion, chopped
¾ cup aioli or store-bought mayonnaise
1 tablespoon mustard
2 tablespoons Worcestershire sauce
¼ cup pickled mustard seeds
1 teaspoon soy sauce
1 teaspoon chopped fresh Italian parsley
1 tablespoon chopped fresh chives

Prep time 20 minutes. Cook time 25 minutes.

Place the potatoes in a large saucepan and cover with cold water by 1-inch. Season with 2 teaspoons kosher salt and 1 tablespoon of the Creole seasoning. Bring to a boil over medium-high heat and boil until the potatoes are just tender, about 15 minutes. Drain the potatoes.

Heat the grapeseed oil in a large sauté pan over medium-high heat. Add the peppers and onions and sauté until softened and just starting to brown, about 8 to 10 minutes. Season with salt and pepper. Remove from the heat.

Place the celery in a small pot, cover with water and bring to a boil. Allow to cook for about 2-3 minutes then drain.

Toss together the potatoes, celery, pepper, and onion mixture.

In a separate bowl, whisk together the aioli, mustard, Worcestershire, Creole seasoning, thyme, and soy sauce.  Season with salt and pepper. Pour the dressing over the warm potatoes and pepper and onion mixture and toss well to coat. Sprinkle with parsley and chives.