FOR IMMEDIATE RELEASE
Wed, Aug 30, 2017
With Labor Day right around the corner, it’s time to begin planning the menu for your backyard family and friends get-together. You want to celebrate the end of summer with some easy Labor Day recipes and welcome fall with delicious foods. Here are four cookout recipes to get you inspired.
This dish is a delicious main course for your fall event.
- Vegetable oil, for brushing
- 4 pounds chicken wings, split at the joints, tips removed
- Kosher salt and freshly ground pepper
- 3/4 cup Dijon mustard
- 1/2 cup honey
- 3 tablespoons mustard powder
- 1/2 teaspoon finely grated garlic
Place racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Brush 2 large baking dishes with vegetable oil. Pat the wings dry; sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Spread in the dishes and bake, rotating halfway through, until golden, 40 to 45 minutes.
Meanwhile, mix the Dijon mustard, honey, mustard powder and garlic in a bowl. Remove the wings from the oven and toss with the mustard mixture, then continue baking until glazed, 3 to 5 more minutes.
This salad can be served either as a side dish or as a filling yet light main course.
Soak 1/4 cup minced red onion in cold water for 10 minutes; drain. Cook 8 ounces elbow macaroni as the label directs; drain and rinse under cold water. Toss the macaroni, onion, 1 chopped celery stalk, 1 chopped hard-cooked egg, 1/3 cup mayonnaise, a pinch of cayenne pepper, 1 tablespoon each olive oil and white wine vinegar, and 3 tablespoons chopped parsley. Season with salt and pepper and serve cold.
This recipe is fabulous served with hot dogs or hamburgers.
- 2 tablespoons unsalted butter
- 4 ears corn, kernels cut off
- Kosher salt
- 6 scallions, chopped
- 3 to 4 cups leftover Slow-Cooker Texas Chili, recipe follows
- 1 1/2 cups shredded pepper jack or Monterey jack cheese (about 6 ounces)
- 1 (18-ounce) tube precooked polenta, cut into 12 rounds
Make your own chili ahead of time as part of your Labor Day recipe prep with about 2 ½ pounds of ground beef or use leftover chili from another meal.
Preheat the oven to 450 degrees F. Melt the butter in a skillet over medium-high heat. Add the corn and 1/2 teaspoon salt and cook until tender, 5 to 6 minutes. Add the scallions and cook until soft, about 1 minute.
Spread the chili in an 8-inch-square baking dish. Top with half of the cheese followed by half of the corn mixture. Lay the polenta rounds on top, then sprinkle with the remaining corn and cheese.
Bake until the casserole is heated through and the top is golden, about 20 minutes. Let stand 5 to 10 minutes before serving.
End your meal with the perfect fall dessert.
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced
1/2 cup chopped pecans
Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
In a bowl, use an electric mixer fitted with the paddle attachment to beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
Dine at Lady Luck® This Labor Day Weekend!
If you don’t feel like cooking or want to enjoy a night out, enjoy Playing for Eats at Otis & Henry’s® Bar and Grill on August 31 at Lady Luck®! Come in every Thursday and play for discounts. You get $5 off for a 250 tier score and $10 off for a 500 tier score. These discounts go towards the delicious Surf ‘N Turf special!