4th of July Part Two

Recipes to make your holiday gathering sparkle. 

Berry Caprese Salad 

Berry Caprese Salad

A fun festive salad, and the balsamic drizzle is just the needed piece de resistance, especially when you use chocolate balsamic.  

Ingredients

• 2 cups halved strawberries, stem removed
• 1 cup fresh blueberries
• 1 cup fresh blackberries or watermelon cubes
• 1 cup fresh raspberries
• 8 ounces fresh mozzarella balls or 1-1/2 cups cubed mozzarella 
• 1/4 cup basil leaves, chopped
• 1 tablespoon olive oil
• Drizzle of dark quality balsamic glaze or chocolate balsamic  

Directions:

• In a large bowl, combine berries, fresh mozzarella, and basil. Drizzle with olive oil and gently stir. Drizzle balsamic glaze over the salad and serve immediately.

Buttermilk Brownies

Cook's notes: Using coffee instead of water adds a depth of flavor to the brownies. Recipe from food.com

Brownie Ingredients:

• 2 sticks of softened butter
• 1/3 cup unsweetened cocoa powder (Dark Hershey)
• 2 cups sugar
• 1 cup of water or 1 cup of brewed coffee
• 2 cups all-purpose flour
• 1/2 teaspoon espresso powder (it amplifies the chocolate flavor) 
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 2 slightly beaten large eggs
• 1/2 cup buttermilk
• 1 1⁄2 teaspoon vanilla
• 1 cup chopped walnuts 
• Optional 1 tablespoon Kahlua

Frosting Ingredients:

• 1⁄4 cup butter
• 3 tablespoons unsweetened cocoa powder
• 3 tablespoons buttermilk
• 2 1⁄4 cups powdered sugar
• 1 teaspoon vanilla

Optional

• Sprinkle crushed nuts over frosting 

Brownie Directions:

• Grease a 13 x 9 pan.
• In a saucepan, combine butter, cocoa, 2 cups sugar, and 1 cup water or coffee.
• Bring to a boil; stirring constantly. Remove from heat and set aside.
• In a large mixing bowl, blend together flour, soda, and salt.
• In a small bowl, combine buttermilk, eggs, Kahlua, and vanilla; whisk lightly with a fork.
• Pour buttermilk mixture into dry ingredients; mix until smooth.
• Add the cocoa mixture gradually with the mixer on low setting.
• Mix until well blended (flour and buttermilk mixture will be thick and likely need to be scraped from sides of the bowl to blend thoroughly). Fold in nuts if using.
• Bake at 350 degrees for 18- 22 minutes. Test with a toothpick for doneness.
• Cool on a wire rack.

Frosting Directions: 

• In a saucepan, mix 1/4 cup butter, 3 tablespoons cocoa, and 3 tablespoons buttermilk.
• Whisk and stir until boiling (mixture will be slightly curdled); remove from heat.
• Beat in 2-1/4 cups powdered sugar, 1 tsp. vanilla and 1 tablespoon Kahlua if using. Add more buttermilk as needed to adjust the frosting consistency. Pour frosting over brownies and sprinkle with chopped walnuts.
• Decorate with sprinkles and a flag.

Chicken Quesadillas with Caprese Berry Salad

Cook's Notes: I raided the refrigerator for this meal. I used leftover chicken and sweet peppers. onions and cheese. You could be even more creative by adding in diced avocados and tomatoes, black beans, corn, or whatever you have on hand. The quesadillas were served with salsa.  I used the griddle part of my panini maker, but a fry pan works just as well. 
This was the perfect amount for 2 for lunch.   
Ingredients:

• Cooked chicken slices or pieces
• Red and yellow mini sweet peppers
• Onions
• Grated Colby Jack cheese (cheddar would work too) 
• 6-inch flour tortillas
• Olive oil

Directions:

• Stir fry onions and peppers in a little olive oil. Add in chicken pieces to warm them up. 

• Heat the pan that has been lightly greased.  Place chicken mixture on one half of the tortilla. Sprinkle with cheese.

• Fold the other half over and cook until warm, the cheese melts, and it is toasted on both sides.