Labor Day Recipes
Recipes and photos courtesy of justapinch.com.
Posted: August 29, 2014 at 6 a.m.
½ cup crushed corn flakes
3 tbsp. grated parmesan cheese
¼ tsp. granulated garlic
1¼ lb skinless, boneless chicken breasts halves
3 tbsp. melted butter
salt and pepper
Preheat oven to 375 degrees.
In a bowl combine crushed corn flakes, cheese and garlic. Salt and pepper to taste.
Dip chicken pieces in butter and roll in corn flakes mixture.
Place on a baking rack in a shallow baking pan.
Bake 30 minutes or until chicken is no longer pink.
When somewhat cooled, stick bamboo stick into strip, similar to a corn dog.
-- courtesy of Stacey Lawson
1 cup self-rising yellow cornmeal
1 cup all-purpose flour
½ tsp. salt
1 tbsp. all-purpose seasoning
½ tsp. cayenne pepper, optional
3 large eggs
¼ cup buttermilk
½ cup salsa or picante sauce (drain juice)
1 large red tomato, peeled, seeded and diced
1 cup fresh okra, chopped
1 cup fresh corn, slice from cob
½ cup chopped bell pepper
½ onion, chopped
¼ cup green onion
vegetable oil for frying
Heat oil in a deep fryer to 375 degrees.
Combine dry ingredients and whisk together to combine.
Stir in remaining ingredients (except oil) to make a thick batter.
Drop batter by the tablespoon into hot oil; fry until a deep golden brown, about 4 minutes. Do not drop by heaping spoonfuls; if they are too big, the centers will not cook completely.
Drain on paper towels and serve hot.
Note: Cook in batches, typically 6-7 at a time. Don't crowd the fryer.
-- courtesy of Diane Hopson Smith
1 large tomato, chopped
1 small onion, chopped
1 tbsp. pickled or fresh jalapenos, chopped
¼ cup fresh cilantro, chopped
½ tsp. minced garlic
1 tbsp. lime juice
½ tsp. Emeril's Southwest seasoning
salt and pepper to taste
1 avocado chopped (optional)
½ cup corn (optional)
1 can kidney beans, rinsed and drained (optional)
Mix together all of the ingredients. Add more seasoning to your preference. Serve with tortilla chips.
-- courtesy of Shawn Chant
7 oz. macaroni pasta, such as ditalini, not elbow macaroni
1 cabbage head, shredded
1 medium onion, finely chopped
2 celery ribs, finely chopped
1 medium cucumber, finely chopped
1 green bell pepper, finely chopped
1 medium carrot, shredded
1⅓ cup mayonnaise
⅓ cup sugar
¼ cup apple cider vinegar
½ tsp. salt
¼ tsp. pepper
Cook pasta, drain, rinse and place in large bowl. Combine remaining salad ingredients and refrigerate.
Blend all dressing ingredients and pour over the top of the salad. Mix thoroughly and refrigerate until ready to eat.
-- courtesy of Shelene Wilhelm
1 lb. lean ground beef
1 lb. ground pork
16 oz. medium cheddar cheese
16 oz Monterey pepper jack cheese
8 oz. small-curd cottage cheese
8 oz. sour cream
1 can sliced black olives
1 large fresh tomato diced
salt, pepper, cumin and garlic to taste
12 fresh corn tortillas
1 can Las Palmas enchilada sauce
Frying oil for tortillas
1 yellow onion diced
Brown the ground beef and ground pork with diced onion. Season with the spices, drain off any fat and set aside.
Fry the corn tortillas whole and flat until crispy, drain on paper.
Grate the two cheeses and set aside about ¼ for the top. Combine the sour cream and cottage cheese to the large amount of cheddar and jack cheeses in a bowl.
Line the bottom of a deep baking dish with a small amount of Enchilada sauce and add a layer of fried tortilla. Add a layer of the meat mixture. Add another layer of tortillas and sauce. Add a layer of the cheese mixture. Add one more layer of tortillas, then sauce, remaining cheese and top with green onions, cilantro and tomatoes.
Bake at 350 degrees for about 30 minutes and serve.
-- courtesy of Robin HearonNAN Dining Guide Kitchen Talk on 08/29/2014