Friday, August 24, 2018
By Betty Kingery
5 Recipes for Labor Day

5 Recipes for Labor Day!

Strawberry-Arugula Salad With Sweet Lime Vinaigrette

Strawberry-Arugula Salad With Sweet Lime Vinaigrette

Total:15 min

Prep:15 min

Yield:4 to 6 servings

Ingredients 

 

Directions

Toss the strawberry slices, arugula and parmesan crumbles in a large bowl.

Vigorously whisk together the mustard, sugar, lime juice and orange juice in a medium bowl, whisking between additions to dissolve all the ingredients. Add the olive oil in a thin stream while whisking with the other hand. (This is a perfect time to ask for an extra hand, or place the bowl in the center of a dish towel curled into a circle around the base to stabilize it.) Taste and season with a pinch of salt, if needed, and a grind or two of pepper. Toss the salad with some of the dressing and serve the rest on the side.

Courtesy of Food Network Magazine

Baked Creamed Corn With Red Bell Peppers and Jalapenos

Baked Creamed Corn With Red Bell Peppers and Jalapenos

Total: 1 hr 5 min

Prep: 15 min

Cook: 50 min

Yield: 6 servings

Ingredients 

Directions

Preheat the oven to 350 degrees F. Slice the corn kernels from the ear in a large, deep bowl with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and the creamy milk. 

Add the red bell peppers, jalapenos, heavy cream, 2 teaspoons salt, a generous amount of pepper and the butter and mix well. Pour into a 9-by-13-inch baking dish. Bake until hot and bubbly, 45 to 55 minutes. 

Courtesy of Food Network Magazine

Ranch Chicken Sandwiches

Ranch Chicken Sandwiches

Total: 25 min

Prep: 17 min

Cook:8 min

Yield:4 servings

Ingredients

Directions

Preheat a grill or grill pan to medium high. Combine 1/4 cup buttermilk, the hot sauce, 1/2 teaspoon salt, and pepper to taste in a large bowl. Add the chicken and turn to coat; let stand 10 minutes.

Meanwhile, make the ranch sauce: Mince the garlic with 1/4 teaspoon salt on a cutting board; mash with the flat side of a chef's knife to make a paste. Combine the garlic paste, mayonnaise, vinegar, the remaining 2 tablespoons buttermilk and the chives in a small bowl. Season with salt and pepper.

Transfer the chicken to the grill, letting the excess marinade drip off. Grill until marked on the bottom, 3 to 4 minutes, then flip the chicken, top each piece with a slice of cheese and continue grilling until just cooked through, 2 to 4 more minutes.

Spread each roll with some of the ranch sauce and fill with the chicken, lettuce and tomato. Serve with potato chips.

Courtesy of Food Network Magazine

Triple B Burgers

Triple B Burgers

Total: 40 min

Prep: 30 min

Cook: 10 min

Yield: 6 servings

Ingredients

For the sweet bourbon sauce: 

For the burgers:

Directions

Make the sauce: In a bowl, mix the cornstarch, confectioners' sugar, cayenne pepper, salt and black pepper. In a large saute pan over low heat, combine the bourbon, 1 cup water, the soy sauce, Worcestershire sauce, maple syrup, sesame oil, vinegar, mustard, garlic, onion, Tabasco, brown sugar and granulated sugar. Bring up the heat to a simmer and slowly add the dry mix to the wet, whisking vigorously as you go. When the mixture is well combined, cook about 1 more minute. Turn off the heat. 

Preheat a grill or griddle over medium-high heat. 

Make the burgers: Form the meat into 6 patties. Lightly season with salt, pepper and garlic salt. Grill the patties to medium, 4 to 5 minutes per side. Add 2 strips of bacon to each patty. Melt a thick slice of smoked cheese over each bacon burger. 

Place the burgers between the buns, drizzling a generous amount of bourbon sauce on each burger. 

Courtesy of Food Network Magazine

Blueberry Cheesecake Galette

Blueberry Cheesecake Galette

Total: 2 hr 45 min

Prep: 2 hr 20 min

Cook: 25 min

Yield: 6 to 8 servings

Ingredients

For the dough:

For the filling:

Directions

Make the dough: Pulse the flour, granulated sugar, vinegar and salt in a food processor until combined. Add the butter and pulse until the mixture looks like coarse meal with pea-size pieces of butter. Whisk the egg with 2 tablespoons water; add to the food processor and pulse until a dough just starts to form. Turn out onto a piece of plastic wrap; shape into a disk, wrap tightly and refrigerate until firm, at least 1 hour.

Mist a baking sheet with cooking spray. Roll out the dough into a 12-inch round between 2 sheets of floured parchment paper. Remove the top piece of parchment and invert the dough onto the prepared baking sheet; remove the other piece of parchment. Refrigerate until ready to assemble.

Make the filling: Toss the blueberries, 1/3 cup granulated sugar, the lemon juice, cornstarch and salt in a bowl. Whisk the cream cheese, egg yolk, the remaining 2 tablespoons granulated sugar and the nutmeg in a separate bowl.

Spread half of the cream cheese mixture over the dough, leaving a 2-inch border. Top with the blueberries. Fold the edge of the dough over the filling. Drizzle the remaining cream cheese mixture over the berries; refrigerate 30 minutes.

Put an inverted baking sheet in the lower third of the oven and preheat to 425 degrees F. Brush the crust with the beaten egg and sprinkle with coarse sugar. Put the baking sheet with the galette directly on the hot baking sheet in the oven. Bake until the crust is golden, 20 to 25 minutes. Let cool slightly before slicing.

Courtesy of Food Network Magazine

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