20 Amazing Labor Day Recipes

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Labor Day is around the corner so I wanted to bring to you
20 Amazing Labor Day Recipes!

I hope everyone has a happy and safe holiday!! 

Salads

Cucumber, Tomato, and Avocado Salad




Fruit Salad with a Red Currant Raspberry Sauce




Springtime Pasta Salad




Summer Corn Salad




Cheese Focaccia Panzanella with Grilled Ratatouille

Main Dishes

Grilled Chili Lime Fish or Chicken Tacos




Jamaican Jerk Chicken Kabobs




The Mushroom Swiss Burger

BBQ Pulled Pork Sandwiches

Grilled Flank Steak in Adobo Tomato Sauce

Grilled Chicken Cordon Bleu

Side Dishes

The Best Grilled Corn Ever!




Grilled Vegetables




Grilled Green Beans




Simple Cheddar Biscuits

Desserts

Grilled Lemon Pound Cake with Strawberries and Vanilla Ice Cream




Banana Pudding Jars




Red Velvet Berry Parfaits




Banana Bundt Cake




Grandma Landon's Strawberry Cake

Sheet Pan Meal: Simple Citrus Herb Chicken and Tomatoes ( and a Product Review )

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Sometimes you just have to give in to it.

Give in to the pressure.  You know the one, using the oven in summer?  Yea, that pressure.  The other night I came home late from work and I was dog tired.  I did not want to stand over the stove or the grill cooking anything.  Nope not today.  So I gave in and cranked up the air conditioner and turned on the oven.  Sometimes you need a break like that and it's okay.  Truly, to save me some work in cooking dinner that night I would stand any extra heat the oven caused.

So with chicken breasts in the refrigerator I decided to make a sheet pan meal.  Love them!  You just throw everything on a large baking sheet pan and cook it all together.  This meal was particularly easy with just chicken and tomatoes.  Yum, golden chicken flavored with citrus and blistered cherry tomatoes bursting with flavor!  You could easily substitute chicken thighs, or pork or fish with this dish as well as changing up the vegetables.  It's all good and easy to put together.

For the chicken I used some help from my favorite store, Williams-Sonoma, by using the Williams-Sonoma Citrus Herb Rub.

It is a dry rub that you sprinkle over your protein and can also be used on vegetables, or mixed in with a salad dressing...yum!  Here is their promo for the rub:

The sweet-tart flavors of orange, lemon and lime mingle with jalapeño peppers for a Latin-inspired rub that brings gentle heat and mouthwatering flavor to everything from beef and pork to poultry and vegetables. The rub is blended with California garlic and Mexican oregano, and finished with pure citrus oils for an aromatic finish.

Ingredients:

California garlic, kosher salt, jalapeno pepper, cane sugar, crystallized orange (evaporated cane juice, citric acid, orange juice, orange oil, ascorbic acid [vitamin C]), lemon peel, cilantro, crystallized lemon (citric acid, evaporated cane juice, lemon oil, lemon juice, ascorbic acid [vitamin C]), crystallized lime (citric acid, evaporated cane juice, lime oil, ascorbic acid [vitamin C]), orange peel, citric acid, Mexican oregano, orange oil.

I always feel confident using Williams-Sonoma's products because of the ingredients.  You can read them...understand them, and they don't use all the chemical fillers/preservatives you find in most commercially produced spice blends.  You can purchase this rub at your local Williams-Sonoma store or online here.

So dinner was a success.  I mean look at this gorgeous meal.  I really must say this was the perfect seasoning for our chicken dinner.  It was light and citrusy and perfect for a light summer dish.  Oh, and the heat from the oven was totally worth it!

Enjoy!

Simple Citrus Herb Chicken and Tomatoes (a Sheet Pan Meal)

serves 4

4 skinless, boneless chicken breasts
citrus herb rub (Williams-Sonoma Brand)
olive oil
salt and pepper to season
2 pints of multi colored cherry tomatoes
cooked rice (optional)

Preheat the oven to 350°F Line a large sheet pan with parchment paper.

Drizzle olive oil on both sides of the chicken.  Sprinkle both sides liberally with rub.  Arrange the chicken breasts on the baking sheet and bake for 20 minutes. Remove the sheet pan and add the tomatoes around chicken.  Place back in the oven and cook another 15 minutes.  Turn on the broiler and broil meat and tomatoes to obtain a little char on it, about 4 minutes.

Serve each chicken breast with the tomatoes over cooked rice if desired.

Slow Cooker Pepper Steak

I am obsessed with my slow cooker!

Here is another meal that I made using my new Breville Risotto Plus, which is a multi-tasker (steams, sauté's, slow cooker etc.) but any slow cooker will work just fine.

I had several bell peppers left over this week and I thought I better put them to good use.  Remembering my mom making Pepper Steak growing up I decided to re-create this for the slow cooker.  This technique allows you to use a tougher cut of meat that will be melt in your mouth tender once it's done!  I used a top round steak, which is perfect since it will hold it's shape in long strips and doesn't shred on you unless you cook it too long.

My version of Pepper Steak doesn't completely have an Asian flavor.  I don't recall my mom's being Asian in flavor, so I guess that why mine turned out a variation on the typical dish.  Mine included a little soy, but the big bang is the tomatoes and the seasoning sauce from Dales, or beef broth that you put in the dish.  Of course the end result is certainly about the peppers and the beef, and it's delicious!

Kitchen Note:  I don't really want soggy peppers in this dish so I put the peppers in the slow cooker about 2 hours prior to serving.  They were slightly tender, so if you want yours more on the crisp side put them in 1 hour before serving. 


**You can find Dale's (low sodium) Seasoning Sauce here.




Slow Cooker Pepper Steak


Serves:  4

Cooking time:  6 hours
Total time:  6.5 hours

1 lb top round steak, cut into strips
1/2 tsp garlic powder
1/2 red onion, diced
1/4 cup water
3 Tablespoons Dale's Low Sodium Seasoning Sauce (or use beef stock)
1 teaspoon cornstarch
1 14oz can of stewed tomatoes, with the juice
3 Tablespoons soy sauce
1 orange bell pepper, cut into strips
1 red bell pepper, cut into strips

In a skillet over high heat add steak and saute 2 minutes until browned on each side.  Add steak to the slow cooker.  Sprinkle garlic powder over the steak.  Add the diced onion.  In a small bowl add water and seasoning sauce plus the cornstarch and whisk to combine.  Add to the slow cooker.  Note:  you can use beef broth in place of the water and seasoning sauce, adding cornstarch to it.

Add the tomatoes and their juice, and the soy sauce to the slow cooker.  Cover and cook on low 6 hours.  2 hours prior to the end time add the bell pepper strips, recover and continue cooking.

Serve over rice, or even mashed potatoes.

Shredded Chicken Week: Slow Cooker Cajun Chicken and Rice

Well Shredded Chicken Week has come to an end and we are going out with a bang!

I love spicy food.  Growing up in Southern California I've been exposed to spice through Mexican food with different types of chilis.  Nothing better than a good salsa, or a dish made with spicy peppers.  Spicy doesn't have to mean heat, although in a lot of cases it does.  But having that kick of spice in your food livens up your palette and your life!

The Easy Shredded Chicken I made earlier in the week can be used into soooo many dishes that we haven't even touched upon.  How about enchiladas, quesadillas, flauta, or taquitos?  You can add them to soups, stir frys, lettuce cups, wraps, and sloppy joes.  Make BBQ chicken sandwiches or a Mediterranean quinoa salad.  The ideas are endless.

Today's recipe is about spice and ease of cooking.  Yes, another slow cooker meal is on the horizon. This one is Cajun style and I love the blend of flavors from the bell peppers and the cajun seasoning. It does have red pepper flakes for a little heat but you can certainly adjust that to your family's taste.  Slow Cooker Cajun Chicken and Rice is the perfect meal the whole family will love. 

This is another dump and go meal that only needs about 4 hours of cooking on low.  Again I used my favorite multi cooker, the Breville Risotto Plus, it saute's, steams, is a slow cooker, and a risotto maker.  It's just awesome!  But you can do this in a regular slow cooker, you don't need anything special here.  

Kitchen Note: I made the rice separate from the other ingredients as I find it doesn't cook all that well in a slow cooker.  (some rice is left crunchy!)  Plus rice has a tendency to soak up all the juices, so leaving it separate allows for better leftovers!

Enjoy!

Slow Cooker Cajun Chicken and Rice

serves 4

1 cup celery, sliced 

1 cup yellow onion, diced 

1 orange bell pepper, diced 

1 tablespoon minced garlic 

1 can (14.5 oz) stewed tomatoes, undrained 

1 can (14.5 oz) diced tomatoes, undrained 

1 cup low sodium chicken broth 

1 tablespoon cajun seasoning 

1/4 teaspoon red pepper flakes 

1 bay leaf 

1 tsp salt 

1/2 tsp ground black pepper

3 cups shredded chicken breast (cooked) 

1 cup long grain rice 

Add cut vegetables to the slow cooker. Add the garlic, tomatoes, broth, cajun seasoning, red pepper flakes, and bay leaf. Cook on low 4 hours. 

About 30 minutes before serving, add the shredded chicken to the slow cooker. Meanwhile, on the stovetop in a medium saucepan cook rice according to package directions. Remove the bay leaf, test for seasoning and serve over hot cooked rice.

Shredded Chicken Week: Easy Slow Cooker Shredded Chicken

Shredded chicken has to be one of my favorite multi-purpose ingredients.  You can use in so many different dishes that it's a great way to plan a week's worth of meals.

Today's recipe for Easy Slow Cooker Shredded Chicken is the perfect shortcut to give you wonderful results and a lot of shredded chicken, all while you are at work or running around for the day!

This is such a simple recipe, you literally just dump and go. You'll have to spend a few minutes putting the chicken ingredients in the slow cooker, and few shredding the chicken when it's done.  No biggie!  When it's done you have beautifully cooked, tender chicken that you shred.  That's it!  

I've deemed this week shredded chicken week.  I'll be posting several scrumptious dishes with shredded chicken that you'll just love.  First up, we'll be looking at the simple technique to making the shredded chicken.

My recipe is for a "small batch" of shredded chicken, which fed 2 people 4 different dishes during the week.  You can double or triple the recipe as you like to feed 4 or more people.  

Kitchen Tips:  

• Use boneless skinless chicken breasts or if you prefer dark meat, use thighs.  Leaving the skin is on is not suggested as it will add a lot of unwanted fat and the results will not be as good.
• Start with fresh or frozen chicken breasts.  If using frozen, thaw before placing in the slow cooker. They are saying it's not safe to put frozen chicken in the cooker as it takes too long to come to temperature without creating bacteria.
• To shred the chicken use 2 forks!  It seems to be the easiest way.
• The chicken will keep in the refrigerator for several days, but you can also divide it into portions and freeze it in containers or freezer bags so you have it handy for quick weeknight meals.

Have fun using your shredded chicken in all kinds of dishes such as soups, rice bowls, salads, enchiladas, chicken salad, tacos, pasta dishes, chili, pizza...the list goes on and on!

Stay tuned this week for some new recipes that use this succulent shredded chicken.

Enjoy!




Easy Slow Cooker Shredded Chicken


Yields:  4 cups of shredded chicken


2 large chicken breasts - about 1 pound
1/2 tsp salt
1/2 tsp pepper
1/4 cup low sodium chicken broth

Place chicken in the slow cookers.  Sprinkle the salt and pepper over the top and add the chicken broth.  Cover and cook on low for 5-6 hours.  Remove the chicken and shred with 2 forks.  

Use immediately or store in a container in the refrigerator or freezer.  

Garlic Spaghetti

Let's face it.  I don't think that side dishes get the attention that they deserve.

I mean, they aren't the main attraction for day to day meals. More of an after thought on what to serve on the side.  At least at my house, I tend to throw my side dishes together.  I do try to compliment my main dish in theme or flavor though but I tend to rotate the same dishes.

Today's recipe is not your ho-hum side dish.  This Garlic Spaghetti will knock your socks off!

The flavors, the simplicity, the ease of cooking this dish!  Oh my!  (need I say more?)

A few days ago I posted a recipe for Chicken Pomodoro.  It's a wonderful Italian style chicken dish that I found in a Cuisine at Home magazine (which I love!).  Along with this chicken dish they suggested this simple side dish of pasta laced with garlic and a little lemon.  It sounded like the perfect accompaniment since it didn't have a sauce but a light coating of flavor infused olive oil.  

I thought that this would keep the whole dish light, and I was right.  The pasta was just lightly coated and was perfect as a side dish.  You could even turn this into a main dish by adding some grilled lemon or garlic chicken cut in small pieces.  It's heaven either way.

Simple to make, but BIG on flavor!

Give this dish a try with or without the Chicken Pomodoro.  It will soon become one of your favorite ways to dress pasta!

Enjoy!



Garlic Spaghetti

Ricotta salata is a salty, mild-flavored cheese with a crumbly texture similar to feta.

Makes: 4 servings; Total time: 25 minutes

8 oz. dry spaghetti
2 Tbsp. olive oil
2 Tbsp. minced garlic
2 Tbsp. minced fresh parsley
1 Tbsp. minced lemon zest
Salt, black pepper, and red pepper flakes to taste
1⁄2 cup crumbled ricotta salata

Cook spaghetti in a large pot of boiling salted water according to package directions. Reserve 1⁄2 cup pasta water; drain remaining water.

Heat oil in same pot over medium-high. Add garlic; cook 30 seconds. Stir in pasta water, parsley, zest, and spaghetti; toss to coat. Season spaghetti with salt, black pepper, and pepper flakes, then stir in ricotta salata.

source:  Cuisine at Home.com

Lynn's Chicken Pasta Salad - An Easter Favorite

Every year I say this, but it's true…

Easter is a favorite holiday of mine!

Memories of shiny shoes and new Easter dresses, Easter egg hunts with all my friends, followed by games...and the special dinner mom would make come to mind.

It's hard to let go of the past and the happiness of being a child. I would say there's nothing wrong with that! (you should see me at Disneyland!) As an adult I tried to incorporate those special feelings into our Easter gatherings as well. For many years I would invite all our friends and set up a wonder party in the courtyard. I would typically make the main course and dessert, while others would bring the side dishes. Potluck style if you will. With the variety of friends we always got so many varied family favorites which made for a wonderful feast. We got to try passed down recipes from wonderful cooks, ethnic dishes which are traditional to their families celebrations, and regional dishes from around the country.

One item that I recall gracing our table quite often was from my long time girlfriend Lynn. She made Lynn's Chicken Pasta Salad for many occasions that it became a 'must have' at our parties. This is super simple to make and very tasty, plus you can adjust it to feed a crowd or a small group of family and friends.

There is something about tradition and the recipes that surround it. You will find that food is associated with certain feelings and they can bring back memories to enjoy over again. This year, I decided to make Lynn's Chicken Pasta Salad for you, to share with on Easter. Bring it to a potluck, or gathering. It's so easy to transport and it keeps well in the refrigerator for several days….if it lasts that long!

Lynn was always partial to leaves so her pasta was always leaf shaped. I switched it up a bit and found some wonderful Easter shaped multicolored pasta from World Market Cost Plus that was just perfect for my dish. The shapes just add that little extra something, but this can be made with another size or shape you prefer!

Feel free to jazz this up with your choice of vegetables, olive, cheese, or whatever! I kept this in line with Lynn's original recipe here but it certainly is a basis for lots of variety.

I'd love to here what your favorite Easter dishes are. What do you love to make over and over again?

Happy Easter, and enjoy Lynn's pasta salad!

Lynn's Chicken Pasta Salad

Serves 8-10

1 lb. pasta, any shape
Olive oil
2 boneless skinless chicken breasts, roasted or poached
8 oz of cherry tomatoes
1 orange, yellow or red bell pepper
3 Tablespoons of chives or green onion, finely chopped
2 Tablespoons of parsley, chopped
1/2 - 3/4 cup Newman's Own Italian dressing

Cook the pasta in a large pot of boiling water according to package directions. NOTE: Make sure to keep the pasta al dente otherwise you will end up with overcooked mushy pasta salad. Drain and place in a large bowl. Immediately toss with several tablespoons of olive oil to keep the pasta from sticking. Allow to cool about 1 hour.

Meanwhile, cut up the chicken in bite sized pieces. Cut the tomatoes in half. Core the bell pepper, removing ribs and seeds. Slice into small to medium dice pieces. Add to the cooled pasta.

Add chives and parsley. Stir to combine all ingredients. Pour dressing over pasta and stir to incorporate. You may serve at room temperature or chill and serve later.

Asian Style Fried Rice and Beans

I was visiting with some friends recently that are from Louisiana.  A place I've dreamed of going, but haven't had the chance to get there yet.  Bucket list!

Inevitably when the conversation turns to food there is a lot of talk about Red Bean and Rice.  I mean a LOT.  A symbol of Creole cuisine and thought of as major comfort food.  It uses simple ingredients that may even be leftover from a previous meal.

So why not make a variation of this comfort food displaying the comforts of a different global cuisine.  Let's take this to Asia.  Fried Rice is a popular and common dish.  So why not jazz it up, add some beans, and create another comfort dish sensation.  PLUS...let's use leftover rice.

Do you ever make leftovers?  Rice is a great dish to make a little extra.  It keeps well, you can freeze it, and you use it in so many other dishes from soup to salads, to stir fried rice!

This dish came out so well that everyone loved it.  Second helpings were all around.  There might even have been thirds if you are truely counting.

The pineapple lends some sweetness, the bean protein, and the different sauce ingredients used help make the dish.  There are no eggs in this dish as in the typical one.  The beans are the protein substitute.

It's very easy to whip up and good for you.  Hearty enough for a main course dish.  I hope you enjoy the flavors and a new spin on rice and beans.

Asian Style Fried Rice and Beans

Serves 4

8 ounce can pineapple slices

1 tablespoon of vegetable oil

2 medium of carrots, thinly sliced on the bias

4 cloves garlic, minced

2 teaspoons of grated fresh ginger

2 cups of cooked brown rice or white rice

1 14 ounce can of garbanzo beans (chickpeas), rinsed and drained

1 cup of frozen peas, thawed

3 tablespoons of reduced-sodium soy sauce 

1 tablespoon of rice wine vinegar

2 teaspoons of sesame oil

1/3 cup of snipped fresh cilantro, plus more for garnish

1 lime, halved

Quarter pineapple slices. In a large skillet heat 2 teaspoons of the oil over medium heat. Add pineapple; cook about 2 -3 minutes per side or until golden brown. Remove from skillet. 

Pour the remaining 1 teaspoon oil into the hot skillet. Add carrots and cook for about 5 minutes until tender.  Add garlic and ginger; cook for 30 seconds.

Stir in brown rice, garbanzo beans, and peas. Add soy sauce, rice wine vinegar, and sesame oil. Cook and stir about 4 minutes or until heated through. Stir in the 1/3 cup cilantro. Return pineapple to skillet; heat through.

To serve, squeeze lime over rice. If desired, top with additional cilantro leaves.