4th of July Recipe Roundup

What does the 4th of July look like for you this year? Are you traveling or doing a barbecue with friends? Maybe you are flying solo this year due to coronavirus still being very much a concern in our country. My whole family had a trip planned to Santa Barbara that we had been looking forward to since February. The 4th is always a bit of a flop for me, so I was looking forward to being with family this year. Plans have obviously changed and we are staying home.

I’m laying very low this year, but hope to be meeting up with a few friends by a pool at some point this Saturday. I’m thinking festive Perfect CCC’s or S’mores Cookies and The Baker Mama’s American Flag cheese board will be my contributions. I rounded up those + some favorite summer recipes from my site and a few from websites I trust. Hopefully, this list will help make your holiday a little more special no matter what your celebration looks like.

Sweets
S’mores Cookies
Cherry Peach Pie with Homemade Vanilla Bean Ice Cream
Berry Cobbler
3-Ingredient Individual Strawberry Trifles
Sugar Cookie Pizza with Strawberry Icing or M&M Cookie Pizza (with festive M&Ms)
Perfect CCC’s (with festive sprinkles)

Sides
Watermelon and Heirloom Tomato Salad
Shaved Cauliflower Salad
Brussels Sprouts Salad with Avocado and Pistachios
Charred Corn Salad with Feta, Basil, and Jalapeno
The Mix
Watermelon Feta Pistachio Salad

And now a few recipes I’ve made or recommend from sites I trust!

The Baker Mama’s American Flag Cheese Board
Broma Bakery’s S’mores Rice Krispie Treats
Half Baked Harvest’s Bourbon Peach Baked Beans (I love this recipe!)
Barefoot Contessa’s Flag Cake (a 4th of July staple. I’ve made this exact recipe and is insanely good)
Elisabeth & Butter’s Blackberry Cobbler Ice Cream
The Defined Dish Whole 30 BBQ Ribs (I’ve been craving ribs, is that weird?)
A Peony For Your Thoughts Red Potato and Sweet Corn Salad (APFYT was my sister’s old blog, we havne’t made this recipe in forever, but it is so good and I always think of it when it comes to barbecues).

I hope you have a wonderful and safe 4th!
Annie

Annie's Espresso Martini

Y’all, people in Dallas, TX love them a good espresso martini. I swear it’s the brandy ice of Texas. Like most things, I’ve jumped right on board. A late night at The Mansion for live music and an espresso martini is a recipe for a great night and a hangover - ha! However, here’s my caveat with espresso martinis, I can’t do caffeine. I can’t do caffeine in the morning - jitter sister, and I sure as heck can’t do caffeine around 10:00 o’clock at night.

So, enter Annie’s Espresso Martini! I use a decaf shot of espresso and the best coffee liqueur. Disclaimer, there is a little caffeine in the liqueur, but it’s fine, I’m fine. And now don’t at me for not garnishing with coffee beans, once you garnish with chocolate shavings you’ll never go back.

Annie’s Espresso Martini
yields 1 martini

Ingredients:
.75 ounce Tito’s Vodka
.75 ounce Patrón XO Cafe (coffee liqueur)*
1 decaf espresso shot, or 1 ounce of instant coffee*
1/8 tsp vanilla extract
coffee beans or chocolate shavings for garnish

Directions:
Run your martini glass under water and shake off any excess, then place in the freezer. This will help keep your martini extra cold. Pull your shot of espresso and let it cool while you prepare the other ingredients. Into your martini shaker add the vodka, coffee liqueur, and vanilla extract. Add in your cooled espresso shot and fill halfway up with ice. Shake until the shaker is freezing cold, about 12-15 seconds. Strain into a martini glass and top with 3 coffee beans or chocolate shavings. Cheers!

Bartenders notes:
*I prefer Patron’s coffee liqueur, it has a deep chocolate-like flavor that is crazy good. To avoid buying a huge bottle for one drink, you can often find them in mini airplane shot sizes at most big-box liquor stores. Kahlúa or any coffee liqueur will do.

*I prefer using decaf here because unless I’m drinking this martini at breakfast 😜I don’t need the caffeine. If you have an espresso machine at home great, if you don’t, you can order a single shot for cheap from Starbucks. Instant coffee also works great here since it’s typically very strong.

*.75 ounce is just shy of a small jigger if you have a double-sided jigger

Does anyone else follow the hilarious @espresso.martinis Instagram account? I give this a 10/10!

Annie

My Cocktail Shaker Kit (under $35)
My Martini Glasses (set of 4 under $15)

Del Corazon Ensalada

When you’re trying to be healthy at a tex-mex restaurant, so you order a salad only to have it change your life. I had this salad from Mesero for the first time last Friday. It comes across very basic on the menu, but I literally couldn’t get enough of it. The Del Corazon reads: bibb lettuce, hearts of palm, avocado, heirloom grape tomato, house-made vinaigrette. I’m having a moment with hearts of palm and artichokes after finding out they are sneaky full of fiber. So when I saw them in this salad I said add chicken and call it dinner.

It was one of those meals that as I was eating I knew I would have to recreate it. I know it sounds strange to have such a draw to a salad, but your girl loves her an entree salad so go with me. I woke up Saturday morning ehhhh slightly hungover after a few too many ranch waters and wanted nothing but said salad. I could have had it delivered but we were looking at $20+ after fees, so I walked my booty to my neighborhood Trader Joe’s and bought enough ingredients to serve four people at the same price delivery would have been.

I’ll wrap it up now and you can keep scrolling for the recipe. Oh and because this is everything, del corazon translates to from the heart, and I love this salad with all my heart.

Del Corazon Ensalada
serves 4

Ingredients:
1 - 7oz bag of butter lettuce
2 cups of spinach
1 avocado, cubed in large chunks
12oz. can hearts of palm, drained and sliced
1 pint cherry or grape tomatoes, halved
1 lb. boneless skinless chicken breasts, cut into 1 inch cubes

Dressing:
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes (if you don’t have red pepper flakes a few dashes of hot sauce works great)
1/4 cup + 1 tbsp. olive oil
3 tbsp. white wine vinegar
1 tbsp. mustard (dijon or whole grain works best)
salt and pepper to taste

Directions:
Start by prepping all of your toppings and salad dressing. The chicken cooks fast, so I like to do it last that way you can add the hot crispy chicken right to the top of the salad.

In a large salad bowl toss the butter lettuce and spinach together. Add the avocado, tomatoes, and hearts of palm on top. In a small bowl or mason jar, add all of the dressing ingredients, reserving 1 tbsp. of olive oil. Whisk or shake to combine, then set aside.

Heat the reserved tablespoon of olive oil in a cast-iron skillet over medium heat. Add the cubed chicken and let cook on one side, without moving, for about 2-3 minutes. You want to get that good crispy crust. Flip and cook for 2- 3 minutes on the other side. From there sprinkle a large pinch of salt over the chicken and stir around in the pan to make sure it is fully cooked through and crispy golden brown. Add the hot chicken to you salad. Pour on the dressing and toss to combine. Finish with some fresh ground pepper and cilantro leaves if you choose.

Annie

Guest Post: Mary Martini

I’m thrilled to introduce you to my friend Mary today. Mary is my Nancy Meyers obsessed, oldies music loving, eye for a perfectly curated Instagram - soul sister. Today she is giving Take A Bite readers a recipe for her signature cocktail with a themed playlist to match. Without further ado, cheers to Mary Martini!

What do Carrie Bradshaw and Betty Draper have in common? A signature cocktail. Read all about the quest for mine.

Somewhere between idolizing Carrie Bradshaw and binge-watching Mad Men, I realized it was imponent I choose a signature beverage (hold the cigarette). These women sophisticatedly bruted with social pizazz and class while sipping cocktails that were not for the faint of heart. I quickly attached to the idea of the martini because the glass was chic, the beverage was timeless, and most every restaurant can serve one. The issue: I hate olives. Half the fun of ordering a martini out is saying you want it “dirty”. It's the type of notion my mother would be just disappointed enough to hear me say that would make me want another. 

Right around the time of my search, Hudson House on Lovers Lane opened with a martini and oyster happy hour from 4-6pm. On my first visit, my husband ordered the Bleu and Gold (the beverage I wish I wanted to order) and I ordered the Cabo. It’s a “martini”, but with tequila and jalapeño. After one sip I knew, this is my drink. 

After many failed attempts, I believe I’ve mastered this as my Quarantini, my Monday martini, my usual. Maybe you aren’t headed anywhere beyond the living room, but grab a swanky coupe, turn on this playlist, and TAKE A BITE SIP! 

This is a 3-2-1-GO! Just like any martini, this drink is meant to be strong yet smooth so ingredients matter. The key to this beverage is using Peychaud’s Bitters which gives it the delicious flavor and crucial pink hue. 

Mary Martini
yields 1 cocktail

3 oz high-quality tequila 
2 oz fresh lime juice
1 oz Cointreau
.5 oz jalapeño prepared Peychaud’s Bitters  (see note)
½ jalapeño

Notes/Prep:
Slice ½ jalapeño and place the slices into a shallow bowl. Pour half a bottle of bitters into the bowl. Let bitters and jalapeño soak for at least 4-6 hours ahead of cocktail hour.

Directions:
Pour all ingredients into a cocktail shaker half full of ice. Shake for 15 seconds. Pour the cocktail into a martini glass or coupe and serve immediately. Top with a jalapeño slice, extra style points if you pop the glass into the freezer ahead of time.

If you loved this post by Mary, I encourage you to check out her recent contribution to Over The Moon and past articles written for D Weddings (like her buzzworthy post, How to Get Your Marriage License in Dallas).

Annie + Mary

Martini Glasses

Brussels Sprouts Salad with Avocado and Pistachios

I originally published this recipe in May of 2014. I can honestly say I have never made it again until now. It’s a little hidden gem hiding in the TAB archives and I’m excited to bring it back to life. The recipe has been slightly updated along with the photos and post.

An excerpt from the original post 5/16/14:

Cooking for my parents is one of my favorite things to do! The one night I was gone this week I think my parents went into panic mode and didn't know what to do without me cooking dinner. They had to resort to take-out when their "personal chef" was gone. 

Mom, Dad, looks like 2014 is looking a little like 2020 during quarantine. Would you agree? At this time in May ‘14 I had just finished my junior year of college and was home for a couple of weeks before moving to Washington D.C. for my summer internship with Scout. My parents had just moved into a new house and I was obsessed with cooking in their kitchen. Little has changed, their kitchen is still my favorite place to cook.

How cool that recipes can instantly take you back to a certain time of life. Since I obsessively take photos of almost everything that goes into my mouth, I probably remember meals more than others. But I’m sure some of you can agree that a certain recipe can instantly have you travel back in time.

Brussels Sprouts Salad with Avocado and Pistachios
serves 2 as an entree salad, and 4-5 as a side

Ingredients:
3 tbsp. olive oil
1 lb. brussels sprouts
1 small red onion or ½ of one large onion, thinly sliced
½ cup unsalted pistachios, shelled and coarsely chopped
1 avocado, cubed
¼ cup roughly chopped cilantro
juice of one lime
salt and pepper

Directions:
Trim the ends off the Brussels sprouts and thinly slice, so they look shaved. Cut the ends off of red onion and thinly slice into rings. Heat the olive oil in a non-stick pan over medium heat. Add the Brussels sprouts and onion to the pan. Season with salt and pepper and sauté for 4-5 minutes until both are tender.

Stir in the pistachios and lime juice, and cook for 2 more minutes until the Brussels are lightly browned, the onions are starting to cook down and all the flavors are combined. Remove from heat and gently stir in the avocado and cilantro. Serve warm!

Serve this as a side dish next to fish or even with barbecue. It’s also great as a hearty lunch salad and perfect enjoyed in spring and summer!

Annie