Who doesn’t love a good Holiday?! But why do we celebrate Labor Day?
Well, I'm glad you asked.
Labor Day was a creation of the labor movement and is dedicated to the social and economic achievements of American workers. We celebrate the contributions that workers have made to the strength, prosperity, and well-being of our country.
So, whether you spend it at the beach, cleaning your house, or working. Just known that Labor Day is Your Day and it calls for a party!
I’m here to give you some great food and drink ideas for any Labor Day celebration.... or ANY CELEBRATION :)
1. Chicken Salad Sandwiches
2 1/2 cups cooked chicken diced
1/2 cup celery finely chopped
1 small onion finely chopped
1 cup red seedless grapes halved or quartered
1 cup chopped walnuts or pecans
1/2 tsp salt or to taste
1/4 tsp pepper or to taste
1/2 tsp ground mustard
1 tsp dry dill
1 tsp Worcestershire sauce
3/4 cup mayonnaise
12 slices of your favorite bread
lettuce and/or Tomatoes
In a medium size bowl combine all ingredients together.
Toast bread if desired, then spread the salad on bread, top with other veggies such as cucumbers, tomatoes or lettuce and serve.
2. Crawfish Tomato & Avocado Salasa
2 bunches of cherry tomatoes
1 ripe avocado
1/3 pound (150g) of cooked and peeled crawfish (shrimps are fine if you don’t have crawfish at hand)
1/2 small red onion, finely diced
1 small bunch of basil for garnish
Freshly squeezed lime juice
3 tablespoons olive oil
5 spices powder
Wash the cherry tomatoes and cut in halves or quarters
Halve avocado and remove the pit. Score the avocado halves using a knife, cutting lines in both directions to make a grid. Be careful not to cut through the skin. Collect the flesh with a large spoon.
Chop the red onion and the basil leaves.
Divide all the ingredients and crawfish into individual serving bowls. Drizzle with lime juice and olive oil.
Add the chili sauce and toss together. Sprinkle with coarse salt and 5 spices powder.
3. Radish, Watercress & Arugula Salad
¼ cup finely crumbled feta cheese
3 tablespoons extra-virgin olive oil
2 tablespoons white-wine vinegar
1 tablespoon finely chopped shallot
¼ teaspoon salt
¼ teaspoon freshly ground pepper
3 cups baby arugula
3 cups watercress, any tough stems removed
2 cups halved and sliced radishes (from 2 bunches)
3 tablespoons chopped fresh tarragon
¼ cup coarsely chopped almonds
Whisk feta, oil, vinegar, shallot, salt and pepper in a large bowl until well combined. Add arugula, watercress, radishes and tarragon; toss to coat. Top with almonds just before serving.
4. Maple-Bacon Beer Burger
1 pound Ground Beef (96% lean)
1/4 cup beer
1 tablespoons Worcestershire sauce
4 whole wheat hamburger buns, split
4 slices reduced-fat Cheddar cheese
4 extra-thick slices Maplewood-smoked bacon, cut in half, cooked crisp
Combine Ground Beef, beer, and Worcestershire in medium bowl, mixing lightly but thoroughly. Shape into four 1/2-inch thick patties.
Place patties in center of grid over medium, ash-covered coals; arrange pineapple slices around patties. Grill, uncovered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. About 2 minutes before burgers are done, place buns, cut-side down, on grid. Grill until lightly toasted. During last minute of grilling, top each burger with cheese.
Place burgers on bottom of buns; top with bacon slices. Close sandwiches.
5. Grilled Ranch Potatoes
2 lb. baby potatoes, halved
1/4 tbsp. extra-virgin olive oil
Juice of 1/2 a lemon
1/2 packet ranch seasoning
Freshly ground black pepper
Ranch dressing, for drizzling
Chopped fresh chives, for garnish
Preheat grill to medium heat. In a large bowl, toss potatoes with olive oil, lemon juice, and ranch seasoning. Season with salt and pepper.
Thread potatoes on skewers and grill until tender and lightly charred, 15 minutes.
Drizzle with ranch and garnish with chives.
1. Peach'y Keen
2 oz Knappogue 12 Year Irish Whiskey
.75 oz Bianco/blanc vermouth (Dolin or Contratto preferred)
.75 oz Fresh lemon juice
.5 oz Simple syrup (1:1)
.25 oz Creme de Peche (Giffard preferred)
1 oz Club soda
Pour all ingredients (minus club soda) into an ice-filled cocktail shaker and shake until well-combined strain into a highball/collins glass. Top with club soda and garnish with lemon wheel.
2. Frozen Sangarita
4 cups ice
1/2 cup tequila
1/4 cup orange liqueur, such as Grand Marnier or Cointreau
1/4 cup fresh lime juice (about 4 limes)
1 tablespoon agave
Quickie Frozen Sangria:
4 cups ice
1/4 bottle red wine, chilled
1/2 cup fresh orange juice
1/4 cup lemon juice (about 2 lemons)
1 tablespoons agave
For the frozen margarita: Add to a blender the ice, tequila, orange liquor, lime juice and agave. Blend until combined, adding more ice to make thicker. Remove to a pitcher.
For the frozen sangria: Add to a blender the ice, red wine, orange juice, lemon juice and agave. Blend until combined, adding more ice to make thicker. Remove to a pitcher.
3. Gins & Roses
.5 oz lemon juice
.5 oz Rose & peppercorn infused syrup
.5 oz Aperol
1.5 oz Tanqueray gin
Combine all ingredients into a shaker. Shake vigorously. Double strain into a rocks glass with cubed ice. Garnish with a rose bud and lemon slice.
4. Grey Goose Le Grand Fizz
1.5 oz Grey Goose Vodka
1 oz St-Germain Elderflower Liqueur
½ oz freshly squeezed lime (approx. half a lime)
3 lime wedges
2 parts chilled soda water
Build in an oversized cabernet wine glass with lots of ice.
Add Grey Goose Vodka and St-Germain. Then squeeze fresh lime and discard. Top with chilled soda water. Stir and garnish with fresh lime wedges and a Grey Goose stirrer.
5. Summertime Spice
1.5 oz Casamigos blanco tequila
.75 oz Ancho Reyes
.75 oz lemon juice
.25 oz agave syrup
Add all ingredients into shaker. Shake with ice and strain into rocks glass over fresh ice. Garnish with lemon twist.
I hope you have enjoyed this Labor Day themed post. I know it’s a few days overdue, but none-the-less fun! :)
Keep in touch! Let me know what you think! :)