Join Man of the Month creator, New York Times bestselling author J. Kenner, and USA Today bestselling Southern food expert Suzanne Johnson as they guide you through their favorite bar bite and drink recipes served at The Fix on Sixth. And don’t forget to spend some time learning a little bit more about the private lives of your favorite characters in all new snippets and short stories! Brought to you by 1,001 Dark Nights, BAR BITES is now available! Grab your copy today!
About BAR BITES:
Before Austin’s hotspot, The Fix on Sixth, became known for its sexy and fun Man of the Month calendar contest, the fictional downtown bar had already developed a reputation for fabulous drinks and mouthwatering bar bites—exactly the kind of venue to take a date and strike up a romance. Now it’s your chance to see exactly what’s on the menu … and to get a peek at the private lives of the men and women who not only work at The Fix, but who’ve made it the place to be in Austin, Texas.
Join Man of the Month creator, New York Times bestselling author J. Kenner, and USA Today bestselling Southern food expert Suzanne Johnson as they guide you through their favorite bar bite and drink recipes served at The Fix on Sixth. Learn how to make the delicious bar bites that Tyree’s bar has become famous for. Whip up your favorite cocktail with the same flare as Cameron or Eric. And don’t forget to spend some time learning a little bit more about the private lives of your favorite characters in all new snippets and short stories!
Most of all, come share a drink, a bite, and a laugh with us! We’re so glad you’re here.
So pull up a chair, raise a glass, and dig in with your favorite Man of the Month characters, and meet a few new ones, too!
Britt’s taste test of the recipes!
I was so excited when I got the opportunity to try out a few of the recipes featured in Bar Bites. As a constantly busy Mom with three picky eaters who’d rather snack than eat full meals I had the perfect taste testers to experiment on. I’ll tell you now even my veggie phobic middle child and husband loved every recipe they tried! All three we made were a hit and my husband has actually made the sliders multiple times now just for himself.
The first recipe I tried out was the white chocolate cranberry cookies. I already knew they’d be a hit so I figured I’d start there to hook the picky eaters into being my guinea pigs on doing the unthinkable to them *gasp* trying new food.
I actually loved this recipe. Baking is my favorite and as someone who’s baked thousands of cookies over the years I can tell you some dough is a pain to work with. These were easy to get gorgeous cookies and the recipe is super easy to follow (something I discovered all the recipes are so don’t be afraid if you’re not an experienced cook, you’ll love all these!)
White Chocolate Cranberry Cookies
1 stick butter, softened
1 1/2 cups sugar
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups white chocolate chips
1 cup dried cranberries
Preheat oven to 350 degrees. In a large bowl, using a hand mixer, cream together butter and sugar until smooth, then add egg and vanilla. Slowly add flour, baking soda and baking powder until blended. Stir in the white chocolate chips and cranberries. Place 1 tablespoon at a time on a greased cookie sheet. Bake for 12-14 minutes.
After having them convinced Mom isn’t totally crazy and this could be fun I ramped it up to veggie territory. This is where I REALLY put these recipes to the test. If they can sell picky eaters on the dreaded vegetables you’re guaranteed it’s delicious. And what do you know? Success came in the form of veggiedillas with avocado dipping sauce.
These were an all around favorite! Fast, easy, and delicious I’ve ended up making them for lunches for all of us at least four more times since we first tried them. Even the veggie phobic members love them.
Veggiedillas with Avocado Dipping Sauce
4 tablespoons butter
1/4 cup water
1 cup sliced onion
8 burrito size flour tortillas
1 cup sliced baby bella mushrooms
Nonstick cooking spray
1 cup sliced bell pepper (red, yellow or green)
2 cups shredded Mexican cheese blend
1 packet taco seasoning mix
In a medium skillet over low heat, melt butter and sauté onions, mushrooms, and bell pepper for 8-10 minutes. Add taco seasoning and water. Simmer for 5 more minutes and remove from heat. In a medium skillet over low heat, coat with cooking spray and lay a tortilla flat in the skillet. Cover half of the tortilla with sautéed veggies and cheese. Then fold the empty side on top of the mixture and allow to cook for 2 minutes, pressing down with a spatula. Next, flip the quesadilla and cook for an additional 2 minutes. Remove from heat and repeat this process with remaining ingredients. Cut quesadillas into thirds and serve with Avocado Dipping Sauce.
AVOCADO DIPPING SAUCE
1/2 cup plain Greek yogurt
1 teaspoon minced garlic
1/2 teaspoon salt
Juice of 1 lime
In a stand-up mixer, add avocado, yogurt, garlic, salt, and lime. Blend on low for 1 minute. Serve with Veggiedillas.
The last recipe I graced my lovely guinea pigs with was the farmhouse sliders. I already knew they’d be a hit. Living in the south farmhouse burgers are a staple that we all love. Who doesn’t love eggs, bacon, cheese, and burgers?
Another fast and easy to follow recipe we all loved these! My husband actually joined me in the kitchen for these and had fun making them.
2-3 tablespoons butter
1 teaspoon minced garlic
1 onion, thinly sliced
12 small eggs
2 teaspoons soy sauce
Salt and pepper to taste
1 pound ground beef
2 teaspoons Montreal steak seasoning
1/2 cup mayonnaise
12 slider potato buns
12 slices extra sharp cheddar cheese
12 slices bacon, cooked and drained
In a large skillet over medium heat, melt 1 tablespoon butter and add onion and soy sauce. Sauté until translucent, about 3-5 minutes. Remove from heat and set aside. In a large bowl, combine ground beef and Montreal steak seasoning. Form into 2-inch patties. Preheat grill to medium and cook burgers for 5-7 minutes, turning halfway through, or until 160 degrees for medium (170 degrees for well done). In a small bowl, combine mayonnaise and garlic. Using the same skillet as before, over low heat, melt 1/2 tablespoon butter and crack 4 eggs into skillet, making sure to keep separated. Salt and pepper eggs and flip after 1 minute. Continue to cook for an additional 30 seconds to 1 minute and immediately remove from heat for an over easy egg. To build each slider: spread 1 tablespoon of garlic mayonnaise on slider bun, top with beef patty, 1 slice cheddar cheese, 1 tablespoon sautéed onion, 1 bacon slice and 1 egg. Repeat for the remaining 11 sliders.
Grab your copy of BAR BITES today!
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Read an excerpt from Bar Bites below!
Nolan Wood checked his watch as he glanced around the house. Shelby’s house. Or it had started out that way anyway. Now it was his, too. Just as much as she was his.
With a shake of his head, he realized he was smiling. Not that he wasn’t usually—on the whole, he was a pretty laid-back, happy kinda guy. But since he met Shel, it took a rock solid effort to wipe the smile off his face. His Shelby. His paradox. The buttoned-up woman who’d let a loose cannon like him into her life—and in the process had changed him completely.
They’d been together for months now, but he’d known right away that she was special. And that feeling just kept getting stronger, until sometimes when he was around her he thought he might burst if he couldn’t release the pressure.
Then again, that’s one reason why he loved his radio show; that was one hell of a pressure release, after all.
Although it wasn’t quite as good as sex…
The thought seemed to shove him around, and he turned to face the suitcase he’d left by the door. For a second, he frowned. Afraid that maybe he was doing this all wrong.
But it was too late now. He’d already made his decision, his plans, and he was diving in.
He pulled the old-fashioned tape recorder out of his backpack. He’d thought it had a fun vintage flair when he’d found it in the station’s dusty storeroom along with a pack of unused cassettes. He’d snagged the device and the tapes, then recorded the message. Now, he put the cued-up cassette into the recorder, checked that the batteries were good, and added a Post-it note to the top. He left the whole thing on her coffee table. All things considered, much better than a printed note.
Then he drew in a nervous breath, grabbed his suitcase, and gave the inside of the house one last, long look.
This was it, he thought as he headed for the door. For better or for worse, everything was about to change.
BAR BITES Books and Cooking Tour
About J. Kenner:
Julie Kenner (aka J. Kenner and J.K. Beck) is the New York Times, USA Today, Publishers Weekly, and Wall Street Journal bestselling author of over forty novels, novellas and short stories in a variety of genres.
Praised by Publishers Weekly as an author with a “flair for dialogue and eccentric characterizations,” J.K. writes a range of stories including super sexy romances, paranormal romance, chick lit suspense and paranormal mommy lit. Her foray into the latter, Carpe Demon: Adventures of a Demon-Hunting Soccer Mom by Julie Kenner, is in development as a feature film with 1492 Pictures.
Her most recent trilogy of erotic romances, The Stark Trilogy (as J. Kenner), reached as high as #2 on the New York Times list and is published in over twenty countries.
J.K. lives in Central Texas, with her husband, two daughters, and several cats.
About Suzanne M. Johnson:
USA Today bestselling author Suzanne Johnson is family trained, a south Georgia native who’s been cooking all of her life, creating not only some really unique food, but precious memories that re-occur every time she smells something simmering in the oven. In all of her books, Suzanne shows that making a delicious meal doesn’t have to be complicated–it just has to be made with love. So go ahead, don’t be bashful, dive right in. Who knows? You might just make a few memories of your own.