Aug 28
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!