4th of July Recipes: Breakfast, Side Dishes, Main Dishes

Theme parties are one of my favorite things. I've been known to put together many a patriotic party, be it for the Fourth of July, Memorial Day or the premiere of "American Idol."

Besides the typical barbecue fare like hamburgers and hot dogs, here's a fun breakfast treat and patriotic-themed side and main dishes.

Breakfast Time

Children and adults alike will love eating red, white and blue pancakes for breakfast. Adorn with blueberries to achieve the "blueness."

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If you make pancakes from scratch:

1. You're amazing.
2. I know where I'm going for breakfast! 

Regular Pancake Recipe (adapted from allrecipes)

• 1-1/2 cups flour
• 2 tablespoons white sugar
• 1 teaspoons baking powder
• 2 egg whites, beaten
• 1 cup milk
• 2 tablespoons canola oil
• 1 tablespoon vanilla extract

Combine all dry ingredients (that includes sugar) in a large bowl. In a separate bowl, combine beaten egg whites, milk, oil, and vanilla. Pour into dry ingredients and mix until just combined.

Pour about 1/3 cup onto medium high griddle and lightly brown on both sides.

Red Velvet Pancakes

• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons white sugar
• 2 tablespoons unsweetened cocoa powder
• 1 large egg
• 3/4 cup buttermilk
• 1/4 cup sour cream
• 1/8 tsp red gel food coloring
• 2 teaspoons vanilla extract

Combine all dry ingredients (flour, baking powder, baking soda, salt, sugar, cocoa powder) in large bowl and set aside. In a separate bowl, whisk together egg, buttermilk, sour cream, food coloring and vanilla.  Add wet ingredients to dry, and mix until just combined.

Pour about 1/3 cup onto medium high griddle and lightly brown on both sides.

Side and Main Dishes

Red White and Blue Potato Salad

• 1 pound small red bliss potatoes
• 1 pound small white potatoes
• 1 pound small blue potatoes (Peruvian or Delta Blues are good)
• 1/2 cup chopped celery
• 1/2 cup chopped white or yellow onion
• 1 cup mayonnaise
• 1/2 cup sour cream
• Kosher salt and white pepper to taste

Cut the potatoes into quarters (if the potatoes are large, cut them into about 1-inch chunks). Cook in lightly salted water until just tender. Drain and rinse under cold water until cool. Allow to drain dry. Combine the celery, onion, mayonnaise, and sour cream. Mix well. Add the potatoes and mix again until the potatoes are coated. Season to taste with salt and pepper. Allow to sit in the refrigerator for at least 4 hours before serving.

This also works well with fingerling potatoes, but instead of cutting and boiling them, leave them whole, toss them with a little oil and roast at 400 degrees until done. Allow to cool, then proceed as directed.

Grilled Chicken with Red & Blue(berry) Salsa

Ingredients

• 4 (6 ounce) chicken breasts, pounded to even thickness
• Olive oil (for grilling the chicken)
• Salt and pepper
• Prepared couscous (optional, for serving)

Red & Blue(berry) Salsa

• 1/2 cup fresh blueberries, chopped
• 1/2 cup fresh whole blueberries
• 1/2 red bell pepper, seed and diced
• 1/4 red onion, diced
• 1 jalapeno pepper, seeded and minced (optional)
• 3 tablespoons fresh minced parsley
• 2 tablespoons fresh minced mint (optional)
• 1 tablespoon lemon juice
• Pinch of salt

In a bowl, stir together all ingredients for the salsa and refrigerate until ready to use. This can be done in advance but the chef recommends adding in the fresh, minced herbs right before serving.

Lightly brush olive oil on both sides of the chicken breast, then season both sides with salt and pepper.  Grill the chicken until fully cooked.

Serve the grilled chicken topped with salsa along with couscous.

Red, White and Blue Garden Salad

Ingredients

• Mixed greens
• Grilled chicken
• Strawberries
• Blueberries
• leu cheese crumbles
• Poppyseed vinaigrette dressing

Sesame Poppyseed Vinaigrette

Ingredients

• 1/3 cup sugar
• 1 teaspoon poppy seeds
• 1 teaspoon sesame seed
• 1 teaspoon grated onion
• 2 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 6 tablespoons white vinegar or apple cider vinegar
• 1 cup vegetable oil

Mix together the sugar and seeds. Whisk in the vinegar and oil, one tablespoon at a time, alternating each one to dissolve the sugar. Whisk in the other ingredients and refrigerate.

Chef Frank's Grilled Watermelon Salad

• 1 small red or yellow watermelon (3 to 4 pounds), preferably seedless and not too ripe (or, a combination)
• 1/4 cup extra-virgin olive oil, plus extra for brushing the melon
• 3 tablespoons fresh lime juice (about 2 limes)
• Juice of 1 large navel orange
• Pinch of kosher salt, or to taste
• Pinch of cayenne pepper; or to taste
• Pinch of freshly ground black pepper, or to taste
• 1/4 cup chopped fresh mint
• 1/4 cup olive oil
• 1 large red onion, julienned
• 1/2 cup crumbled feta cheese (optional)

Preheat your grill, making sure the grate is absolutely clean. Cut the watermelon into quarters, and then into 2-inch thick slices.

Place the slices on the hot grate and grill until they have nice marks on them. Turn and grill the other side, but don't let them overcook—you just want to sear lines on them.

Remove the slices from the grill and allow to cool. In a non-reactive bowl, mix the lime juice, orange juice, salt, cayenne, black pepper and mint. Mix well. Whisk in the olive oil and let set. Cut the cooled watermelon slices into chunks about 1 inch in size. Place in a non-reactive bowl with the onion and feta cheese. Pour the dressing into the bowl and toss gently.