••••COSTA RICAN BREAKFAST••••

(Source: joythebaker.com & photo also)

Costa Rican Breakfast

Serves 2

What You'll Need

1. 3 cups warm white rice
2. 1 cup black beans, drained and heated through
3. 4 large eggs, scrambled
4. 1 ripe Haas avocado, pitted and sliced
5. 1/2 fresh tomato salsa
6. 1 plantain, peeled, sliced, and fried in a bit of olive oil
7. sliced pickled jalapeños
8. salt, pepper, and hot smoked paprika to taste

Instructions

1. This breakfast is more about assembly than anything. Gather together your ingredients: fluff the rice, warm the black beans, season and scramble the eggs, slice the avocado, potion out salsa, and fry the plantains.
2. Divide the rice between two shallow bowls or plates. Top each portion of rice with black beans. Season with salt, pepper, and smoky paprika. It's all about building layers of flavor. Top the beans salsa followed by scrambled eggs. Top with avocado slices, pickled jalapeños, and fried plantains. Again season with salt, pepper, and hot smoked paprika. Enjoy immediately!

By Joy the Bkaer

••••MORE 4TH OF JULY••••

(photo-google+)

••••DILL MACARONI SALAD••••

(Source: recipe curio.com & realsimple.com)

••••FRESH RASPBERRY AND GIN SLUSHIES••••

(Source: joythebaker.com & photos also)

Fresh Raspberry and Gin Slushies

Serves 6

Ingredients

1. 2 1/2 cups ice cubes
2. 1 to 1 1/2 cup(s) sparkling water
3. 1/2 cup gin
4. 6 to 8 tablespoons granulated sugar (depending on the sweetness of your berries and your sweet tooth)
5. 1/4 cup fresh lime juice
6. 10 ounces fresh raspberries, frozen
7. Lime wheels for garnish

Instructions

1. In a blender, combine ice, sparkling water, gin, sugar, lime juice, and frozen raspberries. Blend until thick and smooth. Serve immediately with straws and lime rounds.
2. I've found that these slushies can also be blended, divided into cups, and frozen overnight. The consistency will be different, much more of an ice-y than a slushy. In this case serve with a spoon.

By Joy the Baker 

Adapted from Cooking Light, June 2015

••••CHEDDAR BUTTERMILK WAFFLE BLT SANDWICHES••••

(Source: joythebaker.com & photos also)

Buttermilk Waffle BLT Sandwich

makes 6 sandwiches

For the Waffles:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

pinch of black pepper

1 tablespoon granulated sugar

1/3 cup melted unsalted butter

2 large eggs

1 1/4 cup buttermilk

1/2 cup grated sharp cheddar cheese

For the Sandwich:

1/2 cup mayonnaise

2 tablespoons whole grain mustard

fresh cracked black pepper

12 slices thick bacon

2 ripe tomatoes, sliced

romaine lettuce leaves

sea salt for sprinkling the tomatoes

To cook the bacon, place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a rimmed baking sheet with foil and arrange bacon slices in a single layer across the pan.  Bake for 13 to 17 minutes, or until desired crispness is reached.  Remove from the oven and transfer to a plate lined with paper towels to drain some of the oil.  When cool enough to handle, slice the bacon in half.

To make the waffles, in a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and  sugar.

In a medium bowl, whisk together melted butter, eggs,  and buttermilk.  Add the wet ingredients, all at once to the dry ingredients.  Stir until just incorporated.  Stir in the cheese.  Try not to over-mix the batter.  If a few lumps remain in the batter, that’s ok.

Cook according to your waffle machine instructions.  Allow cooked waffles to rest on a wire rack to they don’t get soggy.

To assemble the sandwiches, in a small bowl stir together mayonnaise, mustard, and black pepper.  Spread the mixture on each waffle.  Top each waffle with four half slices of bacon, a few leaves of lettuce, and a few slices of tomato.  Top with another waffle.  Slice and half and serve!  

••••MORE 4TH OF JULY RECIPES••••

(Source: cupcakeblog.com)

••••MINI PEANUT BUTTER AND CHOCOLATE BAKED DONUTS ••••

(Source: joythebaker.com & photos also)

Mini Peanut Butter and Chocolate Baked Donuts

Yields 18

For the Doughnuts

1. 1 cup all-purpose flour
2. 1/4 cup unsweetened cocoa powder
3. 1/2 teaspoon baking soda
4. 1/4 teaspoon salt
5. 1/2 cup light brown sugar, packed
6. 1/2 cup buttermilk
7. 1 large egg
8. 4 tablespoons unsalted butter, melted until just browned
9. 1 teaspoon pure vanilla extract

For the Peanut Butter Glaze

1. 1 1/2 cup powdered sugar
2. 1/4 cup creamy peanut butter
3. big pinch salt
4. 4-6 tablespoons whole milk
5. 2 teaspoons pure vanilla extract
6. color and/or chocolate jimmies

Instructions

1. Place a rack in the upper third of the oven and preheat oven to 325 degrees F. Spray a mini doughnut baking pan with nonstick cooking spray and set aside.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and brown sugar.
3. In a small bowl, whisk together buttermilk, egg, melted butter, and vanilla extract until thoroughly combined.
4. Pour the wet ingredients into the dry ingredients and fold together until all of the ingredients are well combined. Scrape the bottom of the bowl to ensure that you’re not leaving any flour behind. Stir well to ensure that there are no lumps. Use a small spoon to portion batter into the prepared doughnut baking pan. Each doughnut mold should be about two-thirds full. Bake doughnuts for 8 to 10 minutes or until a skewer inserted into one of the doughnuts comes out clean. Remove from the oven. Allow to rest for five minutes before inverting doughnuts onto a wire rack to cool completely. Allow doughnuts to cool completely before glazing.
5. Repeat the baking process until all of the batter is turned into doughnuts.
6. To make the glaze, in a medium bowl whisk together powdered sugar, peanut butter, and salt. Add 2 tablespoons of milk and all of the vanilla extract. Whisk to combine. Mixture may be thick. Add milk, a tablespoon at a time, until the glaze is thick and just pourable.
7. Dip each doughnut (I dipped the bottom side) into the peanut butter glaze. Shake off some of the excess glaze. Return to the wire rack and sprinkle with jimmies. Allow to rest a few moments for the frosting to harden slightly. These doughnuts are best served within two days of baking.

By Joy the Baker