A Toast to 2014 | Tuxedo Cocktails

I pretty much hit the "pause" button on blogging for over a week {with the exception of yesterday's teaser for my grand debut on the Lilly Pulitzer blog}. As weird as the mini-break felt, it was much needed! Taking a little breather allowed me to spend time with my family and friends, work on pending projects and, of course, cook {and eat!} lots of good stuff. ;)

{P.S. Are we friends on Instagram? Because I feel like we should be. Let's stop this coy exchange and make it official already. Go here & click "Follow" if you're up for seeing my daily adventures.}

Now that I'm rested up and rebooted, I can't wait to get back to cooking... especially since Santa left me a few new cookbooks/cooking-related books for renewed inspiration. 

Plus, I have so much stuff to tell you guys about! My amazing experiences at the Palm Beach Food & Wine Festival; my foray into the world of fashion with my gal pals at Rapunzel's Closet and the talented mavens at Rae|Francis and Allegra Fanjul Designs; my attempts at Paleo baking. {what!?!?}

Obviously, we have a whole lot of catching up to do. 

It is incredibly hard for me to wrap my brain around the fact that a new year is starting in just a few hours. Where 2013 went I'll never know. It's true that the older I get, the faster the years fly by... but this year felt particularly swift -- a likely result of having every month be jam-packed with things to look forward to.

Among my foodie highlights of 2013 were:

- Getting to check out local spots and talk about them here. Echo, Field of Greens, Tin Fish Clematis... delicious food and great people. It just doesn't get any better. I would love to continue this in 2014!

- The ridiculously fun Blue Bell Ice Cream/The Ancient Olive event with ice cream, olive oil and vinegar pairings. I know. It sounds weird. But trust me, it was pure genius! 

- Touring Taru Gardens with Chef Lindsay Autry & Pastry Chef Sara Sipe. Such talented & passionate women, and the grounds of the Sundy House... oh, those grounds! Paradise.

- Being on the judging panel for FLAVOR Palm Beach. Because being served an endless array of sumptuous bites from amazing chefs {in an Aston Martin showroom} is never a bad thing.

- My stay at the PGA National Resort & Spa for their Ice Cream Festival Weekend. Sheer decadence.

- Food Blog Forum Orlando {Yes, each one of those words is a link to a separate recap post}-- The food. The friendships. The fairy tale that is Walt Disney World. Enough said.

- The Palm Beach Food & Wine Festival. Everything about it. I know I haven't even written about it yet, but it is worthy of much fanfare. 

- My partnerships and collaborations with some incredible bloggers including: La Petite Fashionista, the ladies of Brunch Week, Palm Beach Lately, The Average Girl's Guide, NoshOn It, What Micky Eats, A Southern Fairytale; fabulous brands & companies like Sugarfina, Hellmann's, The Container Store, Tastefully Simple, Electrolux, BigKitchen, Rosner's Appliances, Prosciutto di Parma, Swanson, Miami Culinary Tours, Whole Foods Market Palm Beach Gardens and Lilly Pulitzer; and wonderful event/marketing professionals like It! Events + Media, Seligman Brand Strategies, Bottom Line Black Marketing, The Baddish Group, not to mention my friends at Clever Girls Collective, Honest Cooking Magazine and Kitchen Daily. 

{That's probably not everyone, but I'm feeling like the music is going to start and someone's going to tell me to get off the stage...}

I'm so glad I just took a second to write these things down, because in the blur that was 2013, I didn't even realize how many unbelievable things I've gotten to be a part of thanks to the blog and, most importantly, thanks to you.

All this wonderfulness calls for a fancy celebration. The kind with crystal stemware, silver trays and tuxedos...

I didn't say WE had to wear the tuxes!

Isn't this a fun idea? The most appropriate touch for a New Year's Eve party, if you ask me. The process is simple {albeit a bit time consuming} and, depending on the contents of the glass, it's a little detail that can be enjoyed by all ages!

Fill your dashing drinks with milk {or almond milk as pictured here} for the kids... or maybe something a little stronger for the grown ups. Here are a few recipes that yield a white cocktail:

The Winter Wonderland Martini from Single Minded Women
The Snow White Cocktail from Bryton Taylor
The UV White Christmas Cocktail from SheKnows
Tommy Bahama's Coconut Cloud Martini from Blisstree

So, let's raise a dolled-up drink to 2014! Happy New Year, friends!

"Tuxedo" Cocktails

Dark chocolate or chocolate chips
Coconut oil or oil of choice
A small bowl
Champagne glasses or any glass

This is more of a process than a recipe, so I don't have any "real" measurements. Simply melt a few tablespoons of dark chocolate in the microwave or over a double boiler until it reaches a consistency that can be drizzled.

If your chocolate is too thick, add a few drops of oil at a time {I used coconut oil} to thin it out. Trust me, thinner chocolate will make the process easier!

Carefully spoon about a tablespoon of melted chocolate into a champagne glass. Holding the glass over a bowl to catch any drips, tip the glass so that the chocolate pours down one side, then rotate the glass to make the "back" of the tux. Repeat with the other side. {The goal is to leave an open space for the buttons & bow tie.} *You may need to add more chocolate in order to coat the entire glass.

Place glass in the freezer for about 5 minutes or until the chocolate is set.

Using a toothpick dipped in melted chocolate, carefully create "buttons" and a "bow tie", painting the shapes on the inside of the glass. Freeze once again and allow the chocolate to set.

Repeat with as many glasses as desired. Better yet, recruit some friends to help you!

Pour milk or white cocktail into glasses and serve to delighted guests!

Avocados + Tequila: The Sip & Dip Challenge

Um, blog life is really tough. I'm considering writing a rap song about it {a la "Thug Life"} to discuss the challenges I face on a daily basis.

I know it would become a huge hit and maybe even have its own video featuring leggy models eating copious amounts of Biscoff drinking overflowing glasses of champagne. {Do they even make videos anymore? I'm about to turn 32, I'm not up to date on these things.}

But I digress.

The point is, sometimes I'm asked if I'd like to participate in a project or challenge for the blog. Some of those challenges even require that I host a party, spend a gift card at Whole Foods, leaf through amazing cookbooks, and sample tequila.

I know, right? So much trouble. But who am I to turn them down?

I'm obviously totally kidding about being put out. {But, sadly, not about turning 32 and having no idea what's happening out there with the exception of Miley's frightening televised romp in plastic undies.}

Anyway, there are times when some things just aren't a good fit for me and other times when I can't answer "yes" fast enough because it's so perfect.

The Sip & Dip Challenge happened to be one of those times. Why? Well...

1. I LOVE AVOCADOS. Like, pink puffy heart love.
2. Feeding people is one of my favorite things to do.
3. Parties are fun.
4. Tequila! Need I say more?

I totally dragged my poor, unfortunate friends {and husband, but he doesn't get a choice} into this and made them have to endure an afternoon of avocado-y, tequila-y goodness.

They look super upset about it, don't they?

So, this party was all in honor of National Guacamole Day {officially September 16}. If you don't have this marvelous occasion marked on your calendar, you should be totally ashamed of yourself.

If you're anything like me, guacamole has a place at every meal. Slathered on toast for breakfast; in a sandwich or a salad for lunch; as part of a dip for a snack; blended into a tangy sauce for dinner. Clearly, asking me to celebrate guacamole is no personal sacrifice.

Here's the menu I created for my Guacamole Gathering:

Ok, let's talk about some of these dishes. First of all, I created this spread in under 2 hours. I woke up on Sunday, went grocery shopping {With the gift card that Farley decided to snack on. Scroll to bottom of page for the picture proof. Thank you, Whole Foods, for humoring me.}, came home and cranked out this deliciousness all while chatting with friends and having these two stare at me.

Oh, hi. Is lunch ready yet???

I was going to get all crafty with my cocktails, but I had to hit the "easy" button somewhere, so instead I created easy spritzer cocktails using Whole Foods' Italian Sodas and Piedra Azul Tequila Blanco. 

Since it was a lunchtime, I thought I'd make it casual and interactive by putting together a Create-Your-Own-Taco Bar. 

I made Tequila-Lime Chicken {which I'm providing an approximate recipe for because I just started throwing things in the bowl and wasn't really paying attention}...

...and set up a selection of fixin's like homemade Pico de Gallo, Classic Guacamole, Roasted Cumin Zucchini & Onions, and shredded Monterey Jack Cheese. 

For sides, I made a big bowl of Smoky Chipotle Rice, and a creamy, crunchy Broccoli-Avocado Slaw from Gaby Dalkin's {writer of What's Gaby Cooking? blog} cookbook, Absolutely Avocados. 

To top off the tacos, this easy roasted Tomatillo-Poblano Avocado Sauce did the trick. It has a great zip to it and also makes a fabulous dipper for tortilla chips!

Finally, you know I always have to bake something... so I made savory Pepper Jack Muffins {mine were minis}, and then topped them off with Classic Guacamole to make them look like little cupcakes. I'm still dying over how cute they turned out. {Sometimes I imagine things will be cute & they are disastrous.}

We ate. A lot.

We also may or may not have taken tequila shots. What? It was a celebration!

If the "challenge" was to have an amazing time with friends, then I think the mission here was accomplished. It's a hard job, but someone's gotta do it. ;)

Tequila-Lime Chicken

2-3 medium boneless, skinless chicken breasts, cut into strips or chunks
2 tablespoons tequila
1 lime, zested and juiced
2 cloves of garlic, grated or minced
1 teaspoon onion powder
1/4 cup cilantro, chopped
Liberal pinch of salt
Olive or canola oil

1. In a large bowl, combine chicken with tequila, lime juice, lime zest, garlic, onion powder, cilantro and salt, tossing to coat. Cover with plastic wrap and allow to marinate in the refrigerator for about an hour.

2. Heat about 2 tablespoons of oil in a  large, deep skillet over medium-high heat.

3. Place chicken in skillet, trying not to overcrowd the pan and making sure that each piece is touching the skillet. {If your pan is too small, you may want to do this in two batches.} Cook, without moving for about 4-5 minutes or until chicken pieces are well browned on first side.

4. Stir to flip pieces and finish cooking on the other sides. {About 3-5 more minutes or until chicken is cooked through and no longer pink.}

Serve hot with extra limes if desired.

Avocado-Broccoli Slaw
Barely adapted from Absolutely Avocados

1 {12 oz.} package broccoli slaw
1 Hass avocado, halved and peeled {pit removed}
1/3- 1/2 cup olive oil
1/4 cup fresh cilantro
2 tablespoons apple cider vinegar
2 tablespoons fresh lime juice
Salt and pepper
1 bunch scallions, sliced {optional}

1. Place broccoli slaw in a large bowl.

2. Add avocado to blender or food processor along with olive oil, cilantro, vinegar, and lime just. Blend or pulse until smooth.

3. Pour mixture over broccoli slaw. Toss to coat.

4. Taste and season with salt and pepper, then top with sliced scallions if desired.

Tomatillo-Poblano Sauce

5-6 tomatillos, peeled and halved
2 poblano peppers, halved and seeded
2 avocados, peeled
1 clove of garlic, chopped
Juice from 1/2 a lime
1/4 cup fresh cilantro, roughly chopped

1. Prepare a sheet pan by lining with foil. Drizzle lightly with oil and rub to coat. Set broiler to 500 degrees.

2. Place tomatillos and poblano peppers cut side down on oiled pan, then drizzle a few drops of oil on each piece and rub to coat. Broil for 10-12 minutes or until both the tomatillos and the peppers are charred and blistered in spots. {Keep an eye on them! Thing can get out of hand quickly with a broiler!}

3. Remove pan from oven and place peppers in a small bowl. Cover with plastic wrap and let sit for 5-7 minutes. {This will help loosen the skin and make it easier to peel.} Scoop tomatillos & juices into blender.

4. Remove peppers from bowl {watch out, they're probably still pretty hot!}. Carefully peel off the charred skin and discard. Place flesh from peppers in the blender along with tomatillos.

5. Add avocados, garlic, lime juice, and cilantro to blender. Blend at high speed until smooth. If your sauce is too thick, add a few tablespoons of water until desired consistency is reached.

Serve over chicken or any protein, or use as a zesty dip for chips!

Pepper Jack Muffins with Guacamole "Frosting"
Adapted from Taste of Home

1 cup all-purpose flour
Scant 1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/2 cup buttermilk
2 tablespoons butter, melted and cooled
1/3 - 1/2 cup shredded pepper Jack cheese

1. Preheat oven to 400 degrees. Grease a mini muffin tin with butter or oil. {These little guys like to try to stick... don't let them!}

2. In a medium bowl, combine flour, sugar, baking powder, and salt.

3. In a small bowl whisk together egg, buttermilk, and melted butter.

4. Stir wet ingredients into dry ingredients until just incorporated {don't overmix}, then carefully fold in cheese.

5. Using a mini ice cream scoop, scoop batter into greased tins. Bake for 10-12 minutes or until puffed and starting to become golden on the tops and around the sides.

6. Cool slightly, then using a butter knife, loosen the edges of each muffin to help remove them. Place muffins on a cooling rack and let come to room temperature. {Or serve them warm if you aren't planning on "frosting" them.}

For Guacamole

2 avocados
Juice from 1/2 a lime
Finely minced cilantro
Salt

{Or you can make your favorite recipe. I just kept it simple. Remember, if you're planning on piping on the guacamole, chunks will get stuck in the piping tip if you decide to add chopped onion, etc. Keep your guac "frosting" simple for this project for best results!}

1. Using a fork, mush avocados in a small bowl. Add lime juice, cilantro, and salt to taste and mix until well incorporated.

2. Place in a piping bag fitted with desired tip and pipe the guacamole just like you would frosting on top of cooled muffins.

Enjoy!

Disclosure: I was provided with a Whole Foods gift card, a bottle of Piedra Azul Tequila, and Gaby Dalkin's cookbook, Amazing Avocados, to use in hosting this party. As always, the opinions here are all my own!

The gift card that was half digested by Farley.

The Ultimate Tailgate Food Guide

If you've popped in from time to time since last year, you may remember a little series I put together called "Tailgate Thursday". It was created out of my love for Fall, football season, fashion, and tailgate food {And cocktails. Let's not leave out the cocktails.}

Every Thursday {or, um, Friday. Or following Monday. Things got busy, ok?}, I'd feature one SEC college football team and create a few recipes fitting for a themed tailgate. My friends Carla & Liz helped me out with the cocktail creations and fashionable game day gear.

It was one of my first "big" blogging projects, meaning it was one of the first times I made a commitment to post on a specific day of the week and work with other bloggers. It was also one of the first times I thought, "Man, this whole blogging thing can be exhausting!"

Guess what happened about half way through my series? I totes ran out of steam.

As a result, I barely cranked out 5 more Thursday posts... and never got around to sharing the 12th and last post of the series, which happened to be dedicated to my beloved Gators!

The shame.

I still have that post in my drafts and I'm putting a few final touches on it so I can finally give it all the fanfare it deserves because...

COLLEGE FOOTBALL IS BACK!!!

I have no idea why I'm so jazzed about every Saturday for the next 12 weeks being pretty much shot of any chance at productivity. Or about exceeding our monthly entertainment budget throughout Fall {because you can't go watch a football game without buying beer and/or wings}. 

Despite the many hours that will be spent not doing things I should be doing, I love it just the same. :)

You know I couldn't let you start college football season without some tailgate goodies... so I've put together a comprehensive list of recipes {organized by team, of course!} to ensure you "kick off" the season deliciously! {Just click the name of the school to head over to the post containing the recipes!}

And for my Gator friends... I promise I'll be sharing that post from the archives very soon!

Happy Football Season, friends!

{And GO GATORS!}

Alabama
- Crimson Cooler
- Shrimp & Grits Bites
- "Roll Tide" Elephant Ears

Auburn
- Eye of the Tiger Cocktail
- Blueberry-Glazed Crock Pot Ribs
- Auburn Orange Blondies

Tennessee
- Tennessee Rose Cocktail
- "Smokey Got" Sauced Pulled Chicken Sliders
- Rocky Top Bites

Kentucky
- The Tipsy Wildcat Cocktail
- Kentucky Hot Brown Dip
- Boozy Bourbon Mini-Bundts

Arkansas
- The Woo-Woo Pig Cocktail
- Hog Hugged Sweet Potato Wedges with Honey-Scallion Dipping Sauce
- Piggy Print Cookies

LSU
- Purple Tiger Dream Cocktail
- Cajun Tater Bites
- Tiger Butter Candy

South Carolina
- Garnet Kamikaze Cocktail
- Cocky Pockets
- Sweet Tea Cookies

Georgia
- The Georgia Bulldog Cocktail
- Georgia Caviar
- Bourbon-Peach Turnovers

Ole Miss
- 'Sippi Sipper Cocktail
- Rebel Raspberry Wings
- Mississippi Mud Dip

FSU
- The MimOsceola Cocktail
- PB&J Breakfast Rolls
- Dill & Cheese Beer Bread

Florida
- Orange & Blueberry Cake
- More Florida recipes coming soon!! ;)

Bachelorette Bash: Cookies & Cocktails!

Love is in the air.

Two of my friends have gotten engaged within the past month and the party planning is in full swing!

It's totally fitting that my guest post today over at Palm Beach Lately is all about celebrating the Bride-to-Be!

What happens when a group of girls hops on a plane and head to the Hamptons for a weekend of bachelorette fun?

They drink champagne and dance on the table, of course.

I'm sharing an extremely fun cocktail that I named the UnBRIDALed Passion Float...

... and my favorite cut-out cookie recipe for any party that needs a touch of sweetness. {Which is every party, in case you were wondering.}

Hop over to Palm Beach Lately for the recipes!

What do you think is the ideal way to celebrate the "final fling before the ring"? I'm helping to plan a bachelorette party and I need ideas! :)

Spinach & Artichoke Orzo

One of my sweet friends recently got engaged and asked me to be part of her bridal party. She did it in such a cute, Pinterest-y way that I just couldn't turn her down!

Plus, she's kind of a cool chick, too. ;)

The planning has already begun... engagement party, bridal shower, bachelorette... and, oh yeah, the wedding!

I had forgotten how much work it can take to get everything in order for a wedding. Steve and I got married over 4 years ago and I've since then suffered wedding amnesia. I think it was a defense mechanism from all the long-distance-planning, 180-person-guest-list, DIY-induced stress. {We were living in Texas at the time, but were getting married in Ft. Lauderdale.}

I'm really excited that the other girls in the bridal party are 1. Organized,  2. Nice, 3. Helpful, and 4. Are giving me complete control over the menu. Hehe.

We met up with the bride-to-be a few days ago to help her get her bearings and plan the food options for her upcoming engagement party. It can be really tough to feed people good things on a budget, so we started to brainstorm how we can get the most bang out of each buck without sacrificing quality and, of course, flavor.

Some of the things are going to be purchased pre-made so that it doesn't leave one individual running ragged the day of the party. I think that's just smart planning and is so worth putting a few extra dollars aside. But the girls and I volunteered to fill out the rest of the menu with our cooking services.

Since some of the menu items were already Italian foods, we decided to stick with the cuisine for ease of planning.

So... what's cheap, easy to make, delicious and simple enough to multiply for a crowd?

Pasta!

Specifically, orzo.

I started thinking of crowd pleasing party foods and immediately the idea of Spinach & Artichoke Dip popped into my head. Incidentally, the bride-to-be is not a fan of cold pasta salads; she'd rather pastas that are hot and rich... sort of like she prefers her men. Haha!

A simple garlic-infused Parmesan white sauce comes together in a snap, and one little box of orzo makes a GIANT bowl of pasta. Plenty for a crowd! The taste of this comforting dish reminded me of grown up Mac & Cheese. Mmm.

Just a taste for me, please. I've got a bridesmaid dress to squeeze into! ;)

Spinach & Artichoke Pasta

1 tablespoon butter
1 tablespoon olive oil
2 tablespoons all-purpose flour
2 cups milk
2 cloves garlic, smashed {but not into tiny pieces so that they're retrievable}
1/2 cup grated Parmesan
1/2 cup quartered marinated artichoke hearts, chopped
4-5 cups {2 huge handfuls} fresh spinach
1 1/3 cups orzo pasta
Salt & pepper to taste

1. Cook orzo in salted water according to package directions. Leave slightly al dente.

2. Meanwhile, in a deep skillet over medium-high heat, melt butter and olive oil together. Add flour, whisking constantly. Whisk until flour is incorporated into butter and oil {try not to have any lumps}.

3. While whisking, pour in milk. Bring to a boil, then reduce to a simmer. Drop in smashed garlic cloves and allow to simmer lightly until sauce starts to thicken, about 4-5 minutes. Remove garlic cloves and discard.

4. Add in Parmesan and stir until smooth. Add artichoke hearts and fresh spinach, and fold in gently until spinach leaves are coated with sauce and begin to wilt. {Taste and season to desired saltiness. Remember, the salted pasta water will add some extra salt, too, so don't overdo it.}

5. Strain cooked orzo and put in a large serving bowl. Pour in a bit of sauce at a time until desired "sauciness" is reached. This made enough pasta to use all of the sauce when I made it.

6. Sprinkle with extra cheese if desired.

Serve hot. {Keep covered if not serving right away, sauce and starchy pasta tend to get very sticky together once cooled.}

Serves 6-8 depending on serving size. For a larger group, multiply recipe.

Raspberry Jalapeno Chicken Cornbread Cups & A Giveaway!

How many of you associate "summer" with "grilling"?

The two things just go together naturally. Like "peanut butter" and "jelly". "Grilled cheese" and "tomato soup". "Nutella" and "spoon". ;)

We love to use our electric grill... but there is concrete evidence that our grill doesn't love us.

Case in point: A few years ago, I was prepping to grill some stuffed portobello burgers while chatting on the phone with a good friend. Multitasking usually isn't a problem for me, it's sort of a way of life. 

As I opened the sliding glass door to step out to the grill -- phone balanced delicately on my shoulder, plate of filled portobellos firmly grasped -- I misjudged the height of the grill's power cord while I stepped over it.  

I imagine that what was observed by anyone watching was a jumbled mass of arms, legs, mushrooms, and plate shards. Like a game of double dutch gone terribly wrong. The {hot} grill came toppling down on top of me!

Luckily, I lived to tell the tale, but that wasn't the last of our grill fiascoes. 

One time, Steve decided to use some cedar planks for grilling during our annual tailgate trip up to our college town. I'm pretty sure I've mentioned that when we tailgate, it's a day-long event with multiple courses of food and plenty of beverages. Somehow or another, in the midst of cocktails and friends and {beer fueled} collegiate excitement, it slipped Steve's mind to actually soak the cedar planks before putting them on the grill.

BIG oops.

We ended up with more of a bonfire than a cookout, but thank goodness the only casualties were a dry cedar plank, a few burger patties, and perhaps a stray eyebrow or two.

There haven't been any grill shenanigans in a while... which I attribute to the fact that Steve chained his bike to the grill and accidentally lost the key to the lock. Needless to say, we haven't done any real "grilling" this summer.

I have great news for you: You don't actually have to risk your life to enjoy summer cooking! 

Today, I've got a spectacular summer giveaway brought to you by the kind folks at Tastefully Simple. They let me try out a few of their products, and best of all, they gave me a few summer essentials to share with you!

Their Raspberry Jalapeno Sauce makes such a fantastic addition to a summer menu. You can use it for slathering over grilled meats, spreading over crackers with cheese, mixing into dressings and marinades, or as a dip for just about anything! {Check out my recipe below for Raspberry Jalapeno Chicken Cornbread Cups and see how I was inspired to use the sauce!}

Speaking of dipping, what summer gathering is complete without chips and dip? Tastefully Simple's Corn, Black Bean Salsa served with Blue Aztec Chips with Blue Corn & Sesame is a major crowd-pleaser. I could barely keep it from Steve long enough to take a picture!

Meat isn't the only thing that tastes great grilled; veggies can also be the star of the show with just a little TLC. TS's Roasted Garlic Infused Olive Oil punches up the flavor of any dish, but is especially tasty on grilled veggies, mixed into homemade hummus, or straight up with dried herbs served with lightly charred bread. Mmm...

Let's not forget the drinks! As if Tastefully Simple wasn't already generous with the goodies they're sharing, they've also thrown in an Insulated Tub Cooler to make sure your beverages stay frosty while you soak in the sunshine. Bottoms up!

Want to get your hands on these summer goodies? Enter below using the Rafflecopter widget, and you just might be the lucky winner of all these great products! You'll have a head start on your summer cookout... just add sunshine!

Disclosure: Tastefully Simple provided me with the items mentioned above to sample and review. As always, the opinions written here are all my own!

a Rafflecopter giveaway

Raspberry Jalapeno Chicken Cornbread Cups
Cornbread adapted from Katie's Cucina

1/2 cup all purpose flour
1/2 cup yellow cornmeal
1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk {I used coconut milk, but you may use whatever you prefer}
2 tablespoons butter, melted and cooled
1/4 cup applesauce
3 tablespoons honey

1. Prepare a muffin tin by spraying each well with olive oil or non-stick cooking spray. Preheat oven to 400 degrees.

2. In a medium bowl, combine flour, corn meal, baking powder, and salt.

3. In a separate bowl, whisk together milk, melted butter, applesauce, and honey.

4. Add wet ingredients to dry, whisking until they are just moistened.

5. Fill muffin tins with about 2 tablespoons of batter {you want them to bake up only half way}. I use a heaping cookie scoop-full to measure.

6. Bake for approximately 10 minutes, until tops just begin to become golden and the sides start to pull away from the tins. You can also insert a toothpick in the center to ensure they are cooked through.

7. Remove from tins and cool slightly on a rack.

For Chicken:

You may grill, oven bake, or pan fry your chicken... it's totally up to you! I used 2 boneless, skinless chicken breasts seasoned with salt, a light sprinkle of garlic powder, onion powder, and paprika and cooked in a skillet on the stove top until a nice crust was formed and the chicken was completely cooked through. 

Once the chicken is cooked using your preferred method, let it rest for about 5 minutes. Place chicken in a bowl and, using a hand mixer {or your actual hands!} shred the chicken. Stir in about 1/2 cup of the Raspberry Jalapeno Sauce, or more to taste.

For Assembly: 

Place a cornbread round on a dish or serving tray. Top with shredded chicken and a dollop of extra sauce. Garnish with a piece of jalapeno {I used pickled from a jar, but you can use fresh if you prefer!}. Insert a decorative toothpick if desired. Continue with remaining cornbread and chicken. Makes 12.

Fourth of July Cocktails at Tin Fish West Palm Beach

The Fourth of July is just around the corner {already!}.

Every year I find myself in the same predicament: Trying to come up with creative and festive recipes... extra points for a red, white, and blue color scheme.

This year, I got a little help from my friends over at Tin Fish Clematis in downtown West Palm Beach. They invited me over to test out some of their Independence Day cocktails, which will be available at the Top of the Fish bar {upstairs} and main dining room starting this Thursday {June 27}, and will run until July 8.

I got to chat for a second with the mastermind behind these fabulous Fourth-themed concoctions, bartender Kelsey. She let me sample two out of three of their special patriotic drinks and even gave me recipes to share with you!

Creative AND adorable!

First up: The Star Spangled Martini

A true salute to the red, white, and blue, The Star Spangled Martini {$9} combines muddled raspberry, citrus vodka, blue curacao, and a white sugar rim {plus, check out that cute fish!}. Since I know that vodka is not my best friend, I took a little sip and let my husband {who came along for the ride} sample the rest.

The citrus flavor with the fresh raspberries created a sweet, fruity combination that is perfect for those who like their cocktails bordering on candy-like!

Next, I tried out Kelsey's inventive Patriotic Punch {$6/glass, $18/pitcher}. A "punchy" harmony of Pinot Grigio with apricot and peach accents made this drink more my style. Filled to the brim with berries and accessorized with pineapple cutouts, this festive twist on white wine sangria will appeal to wine drinkers and fruit lovers alike.

The last "cocktail" wasn't really a drink at all... but rather, a Jell-O shot for patriotic party-goers! The "My Jell-o Americans" shot {haha!} features berry flavored gelatin with a boozy kick topped off with Pop Rocks. I didn't get to sample this one as the gelatin was taking its time setting, but judging from Kelsey's description, it sounds it is sure to dazzle the taste buds and end the night with a bang!

While you're sipping at Tin Fish, you may also want to munch on some of their most popular menu items. The Fried Clam Strips {$4.95} make a nice crunchy snack, and the ever-popular Fish Tacos {either grilled Mahi, $4.95 each or fried Cod, $3.95 each.} are always a favorite among patrons.

My favorite was the Spicy Kaboom Shrimp {$9.95} featuring flash fried tender shrimp, in a sweet and spicy sauce.

While Tin Fish features many fried classics, Tin Fish also offers a number of delicious dishes that appeal to your lighter cravings, so be sure to peruse their menu!

{Tin Fish Tip: If you like margaritas, ask for the "Kelsarita", a delightful blend of 1800 Coconut Tequila and Chambord [raspberry] liquor... I couldn't get enough!}

Steve and I had a great time hanging out with the Tin Fish crew. While we enjoyed the menu offerings and agreed that we'd return for a fun happy hour, it was the laid back atmosphere and warmth of the owners and staff that would really draw us back in.

If you find yourself near downtown West Palm Beach, stop in to Tin Fish for a bite and a beverage. Kelsey and the crew are sure to take care of you! Visit their Facebook page for special events and promotions!

Meanwhile, you can recreate some of Kelsey's lively libations right at home. They're sure to be a hit at Fourth of July celebrations!

Thanks again, Tin Fish Clematis, for a great evening!

Disclosure: The food and drinks mentioned in this post were provided to me free of charge. As always, the opinions you read here are all my own!

Star Spangled Martini
Created by Kelsey Simon, bartender at Tin Fish, West Palm Beach

4-5 muddled raspberries

2 oz {1 1/2 shots} of citrus vodka 

1/2 oz of lemonade

1 oz blue curacao 

For Rim: Granulated sugar

1.  Dip the rim of a martini glass in a shallow dish of water, then into granulated sugar to create the sparkly rim.

2. Carefully muddle the raspberries in the glass, crushing until broken down. {Alternatively,  you can do this in a sturdier glass and transfer the raspberries over to the martini glass with a spoon.} 

2. In a cocktail shaker filled with ice, combine citrus vodka and lemonade. Shake until frosty and pour over raspberries.

3. Hold a spoon upside down over the glass close to the liquid. Carefully and slowly pour chilled blue curacao over the back of the spoon. It should create a separate layer on top of the vodka. 

4. Serve immediately.

Patriotic Punch
Created by Kelsey Simon, bartender at Tin Fish, West Palm Beach

1 ½ {1125 ml} bottles Pinot Grigio

1 oz Apricot Brandy

1 oz Peach Schnapps

1 oz Pure Cane Syrup/simple syrup {or more depending on how sweet you'd like it}

Splash of Orange Juice

Blueberries

Raspberries

Pineapple slices, shaped with a cookie cutter if desired

1. In a large pitcher, combine Pinot Grigio, apricot brandy, peach schnapps, pure cane syrup, and orange juice. Stir together.

2. Add fruit and refrigerate, ideally overnight to let the flavors marry. 

3. Serve over ice.