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Labor Day Recipes!
Taco Dogs
Recipe by: Good Housekeeping, found here
Ingredients
8 oz. ground beef sirloin
1 tbsp. chili powder
1/2 c. salsa verde
6 hot dogs
6 hot dog buns
shredded Cheddar
crushed tortilla chips
Shredded lettuce
- Using a grill pan, grill 6 hot dogs. Toast 6 hot dog buns. Set aside.
- In a 10 inch skillet, heat 2 teaspoons olive or canola oil on medium-high. Add 8 ounces ground beef sirloin, and 1 tablespoon chili powder. Cook for 2 minutes or until cooked through, breaking up the meat with a thin, stiff spatula or wooden spoon.
- Stir in 1/2 cup prepared salsa verde and cook for 1 minute.
- Divide this mixture among the 6 hot dogs.
- Top each hot dog with 3 tablespoons shredded Cheddar, a handful of crushed tortilla chips, and shredded lettuce.
Chili Lime Grilled Corn
Recipe by: Good Housekeeping, found here
Ingredients
4 ears corn, husked
1 tbsp. olive oil
1/2 c. Spicy Cilantro Pesto
1/4 c. grated pecorino
- Brush corn with olive oil.
- Grill on high until slightly charred, 8 to 10 minutes, turning occasionally.
- Brush with Spicy Cilantro Pesto and sprinkle with grated Pecorino before serving.
Campfire Baked Beans
Recipe by: Good Housekeeping, found here
Ingredients
6 slices bacon
1 onion, chopped
1 green pepper, chopped
1/4 tsp. Kosher salt
3 (15-oz.) cans navy beans, drained
1 1/4 c. GH Original Homemade Ketchup
1/4 c. molasses
4 tsp. dry mustard
1/2 tsp. Freshly ground black pepper
- In a 12″ oven-safe skillet, cook bacon on medium heat until fat is rendered. Transfer to plate; coarsely crumble.
- To skillet, add onion, green pepper, and salt. Cook for 8 minutes.
- Off heat, stir in bacon, navy beans, GH Original Homemade Ketchup, molasses, dry mustard, and black pepper. Bake, covered, in oven at 325 degrees F for 1 hour.
Rainbow Veggie Kabobs
Recipe by: Good Housekeeping, found here
Ingredients
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. smoked paprika
6 tbsp. extra-virgin olive oil
2 lb. small green and yellow summer squash, cut into 1″ chunks
1 pt. grape tomatoes
12 oz. small broccoli florets
8 oz. cremini or button mushrooms, halved if large
1 lime
- Heat grill to medium. In a small bowl, combine cumin, coriander, paprika, and 1 teaspoon salt; set aside.
- In a large bowl, toss squash and tomatoes with 2 tablespoons oil. In another bowl, toss broccoli with 1 tablespoon oil. In third bowl, toss mushrooms with 1 tablespoon oil. Thread vegetables onto skewers. (If using bamboo skewers, soak them 30 minutes first.)
- Grill broccoli and mushrooms 6 to 10 minutes, turning over once. Grill squash and tomatoes 6 to 8 minutes, turning over once. Transfer skewers to a large platter or cutting board and squeeze lime juice all over vegetables. Drizzle with remaining 2 tablespoons oil, then sprinkle all over with half of spice mixture. Cover platter tightly with foil; let stand, covered, at least 5 minutes before serving. Sprinkle with additional spice mixture, if desired.