Home » Uncategorized » Labor Day Weekend Tasty Tuesday Palooza

Are you ready for Labor Day?  Check out this super, yummy menu!  This

Labor Day Weekend Tasty Tuesday Palooza will leave your guests wanting more.

Appetizer ~ Best Bruschetta Ever

INGREDIENTS

  • 2 tomatoes, cubed
  • 1 teaspoon dried basil
  • 4 tablespoons grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 clove garlic, crushed
  • Seasoning salt to taste
  • Ground black pepper to taste

DIRECTIONS

In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, seasoning salt and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving.

Footnotes

  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Main Menu ~ California Grilled Chicken

INGREDIENTS

  • 3/4 c. balsamic vinegar
  • 1 tsp. garlic powder
  • 2 tbsp. honey
  • 2 tbsp. extra-virgin olive oil
  • 2 tsp. Italian seasoning
  • Kosher salt
  • Freshly ground black pepper
  • 4 boneless skinless chicken breasts
  • 4 slices mozzarella
  • 4 slices avocado
  • 4 slices tomato
  • 2 tbsp. Freshly sliced basil, for garnish Balsamic glaze, for drizzling

DIRECTIONS

  • In a small bowl, whisk together balsamic vinegar, garlic powder, honey, oil, and Italian seasoning and season with salt and pepper. Pour over chicken and marinate 20 minutes.
  • When ready to grill, heat grill to medium-high. Oil grates and grill chicken until charred and cooked through, 8 minutes per side.
  • Top chicken with mozzarella, avocado, and tomato and cover grill to melt, 2 minutes.
  • Garnish with basil and drizzle with balsamic glaze.

Cheddar Bacon Ranch Corn

INGREDIENTS

  • 1/2 c. (1 stick) Butter, softened
  • 1 packet ranch seasoning
  • Freshly ground black pepper
  • 10 ears corn
  • 2 c. shredded Cheddar
  • 6 slices cooked bacon, finely crumbled
  • freshly chopped chives
  • Ranch, for drizzling

DIRECTIONS

  • Heat grill to medium high. In a small bowl, stir together butter and ranch seasoning and season with pepper. Rub ranch butter on corn.
  • Grill until lightly charred, 10 minutes. Top with cheddar and cover grill to melt, 2 minutes.
  • Top with cooked bacon and chives and drizzle with ranch.

Summer Panzanella

INGREDIENTS

  • 2 large baguettes, cut into 1-inch cubes
  • 1/2 c. extra-virgin olive oil, divided
  • 3 tbsp. red wine vinegar
  • 1 tsp. honey
  • kosher salt
  • Freshly ground black pepper
  • 1 large, seedless cucumber, roughly chopped
  • 2 pt. cherry tomatoes (preferably multi-colored), halved
  • 1 red onion, chopped
  • 1 clove garlic, minced
  • 1 bunch basil, torn

DIRECTIONS

  • Pre-heat a large skillet over medium-high heat.
  • Meanwhile, in a large bowl, toss bread with 1/4 cup olive oil. Add bread to skillet and toast until golden and crisp, about 10 minutes. Drain and set aside to cool.
  • Make dressing: In a small bowl, whisk together red wine vinegar, remaining 1/4 cup olive oil and honey. Season with salt and pepper.
  • To large bowl, add crispy bread, cucumber, tomatoes, onion and garlic. Toss with dressing until evenly coated and season with more salt and pepper.
  • Garnish with basil and serve.
We want to say thank you to Delish.com for helping create this menu!  Visit their site for more delicious recipes.
We wish you all a fantastic Labor Day weekend! Have a great time, be safe and enjoy this last summer holiday!

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