Labor Day Salad & Grilling Recipes

Labor Day is just around the corner. The last weekend before the kids head on back to school. To celebrate the occasion, we have some salad and grilling recipes. Enjoy!

If you have a favorite canning recipe that you would like to share, we would love to hear from you! Recipes, with photo (and a short story/history), if available, can be submitted to ads@thedrummer.com.

Bratwurst and Chicken Kabobs

1/4 c. balsamic vinegar

1/4 c. cider vinegar

2 T. pepper jelly

2 T. stone-ground mustard

1 tsp. salt

1/2 tsp. pepper

1/2 c. olive oil, divided

1 can (15 oz.) peach halves in light syrup, drained and cut into 1/2-in. cubes

2/3 c. minced onion

1 jar (12 oz.) mango chutney

6 boneless skinless chicken breasts (6 oz. each)

1 pkg. (14 oz.) fully cooked bratwurst links

2 ea. med. green pepper, sweet red pepper and yellow pepper

1 lg. onion

3 T. brown sugar bourbon seasoning

Whisk together vinegars, pepper jelly, mustard, salt, and pepper. Gradually whisk in 1/3 cup olive oil until blended. Add peaches, minced onion, and chutney.

Cut chicken into 1-in. cubes and bratwursts into 1-in. slices. Cut peppers into large squares and onion into cubes. Toss with brown sugar bourbon seasoning and remaining oil.

On 12 metal or soaked wooden skewers, alternately thread meat and vegetables. Grill skewers, covered, on a greased grill rack over medium-high direct heat, turning occasionally, until chicken is no longer pink and vegetables are tender, 10-12 minutes. If desired, sprinkle with additional brown sugar bourbon seasoning during grilling. Serve with chutney. Yields 12 kabobs

Cola Burgers

1 lg. egg

1/2 c. cola, divided

1/2 c. crushed saltines (about 15)

6 T. French salad dressing, div.

2 T grated Parmesan cheese

1/4 tsp. salt

1-1/2 lbs. ground beef

6 hamburger buns, split

Optional toppings: Lettuce leaves, sliced tomato, sliced red onion, pickles and sliced cheese

In a large bowl, combine egg, 1/4 cup cola, cracker crumbs, 2 tablespoons salad dressing, Parmesan cheese and salt. Crumble beef over mixture and mix well. Shape into six 3/4-in.-thick patties (mixture will be moist).

In a small bowl, combine remaining cola and salad dressing; set aside.

Grill burgers, covered, over medium heat for 3 minutes on each side. Brush with cola mixture. Continue grilling to desired doneness, 6-8 minutes, brushing and turning occasionally. For medium-rare, a thermometer should read 135°F; medium, 140°F; medium-well, 145°F. Serve on buns. Serve burgers with optional toppings as desired. 6 servings

Grilled Bruschetta

1/2 c. balsamic vinegar

1-1/2 c. chopped and seeded plum tomatoes

2 T. finely chopped shallot

1 T. minced fresh basil

2 tsp. plus 3 T. olive oil, div.

1 garlic clove, minced

16 slices French bread baguette (1/2” thick)

Sea salt and grated Parmesan cheese

In a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 3 tablespoons, 8-10 minutes. Remove from heat. Meanwhile, combine tomatoes, shallot, basil, 2 teaspoons olive oil and garlic. Cover and refrigerate until serving.

Brush remaining oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides.

Top toasts with tomato mixture. Drizzle with balsamic syrup; sprinkle with sea salt and Parmesan. Serve immediately.  16 servings

Grilled Sausage-Basil Pizzas

4 Italian sausage links (4 oz. ea.)

4 naan flatbreads or whole pita breads

1/4 c. olive oil

1 c. tomato basil pasta sauce

2 c. shredded part-skim mozzarella cheese

1/2 c. grated Parmesan cheese

1/2 c. thinly sliced fresh basil

Grill sausages, covered, over medium heat until a thermometer reads 160°F, 10-12 minutes, turning occasionally. Cut into 1/4-in. slices.

Brush both sides of flatbreads with oil. Grill flatbreads, covered, over medium heat until bottoms are lightly browned, 2-3 minutes.

Remove from grill. Layer grilled sides with sauce, sausage, cheeses, and basil. Return to grill; cook, covered, until cheese is melted, 2-3 minutes longer. 4 servings

Sicilian Pasta Salad

1 lb. dried penne, orecchiette, or shell pasta

3T. white balsamic vinegar

1 pt. mixed cherry tomatoes

1 med. head radicchio

1 c. mixed pitted olives

1 c. crumbled Ricotta Salata cheese

Bring a large pot of salted water to a boil. Add penne and cook according to package directions until al dente (cooked to be firm to the bite), about 10 minutes.

While pasta is cooking, whisk 1/3 cup extra virgin olive oil and vinegar in a large serving bowl. Add remaining ingredients and toss until coated.

Drain pasta and add to serving bowl. Season with 1/2 teaspoon kosher salt and freshly ground black pepper to taste. Toss to combine. 4 servings

Zesty Lime Shrimp and Avocado Salad

1/4 c. chopped red onion

Juice of 2 sm. limes

1 tsp. olive oil

1/4 tsp. kosher salt

Freshly ground black pepper

1 lb. peeled & cooked jumbo shrimp cut into bite-size pcs.

1 med. Hass avocado (5 oz., chopped)

1 med. tomato chopped

1 fresh jalapeno pepper seeded & finely chopped

1 T. chopped fresh cilantro

In a small bowl, combine the onion, lime juice, olive oil, salt, and pepper to taste. Let sit for at least 5 minutes.

In a large bowl, combine the shrimp, avocado, tomato, and jalapeno. Add the onion mixture and the cilantro and toss gently. Season with pepper, if desired. 4 servings

S’mores Swirl Cake

Nonstick baking spray, for pan

2 c. all-purpose flour, spooned & leveled

2-1/4 tsp. baking powder

1-1/2 tsp. kosher salt

3/4 c. (1-1/2 sticks) unsalted butter, at room temp.

1-1/2 c. sugar

4 lg. eggs, at room temp.

1 T. pure vanilla extract

3/4 c. whole milk

1/2 c. unsw. cocoa, sifted

1/2 c. fine graham cracker crumbs (from about 2-1/2 crackers)

Chocolate sauce, crushed graham crackers, and mini marshmallows, for serving

Preheat oven to 350°F with rack in the middle position. Coat a 10- to 12-cup Bundt pan with baking spray. Whisk together flour, baking powder, and salt in a bowl.

Beat butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 4 minutes. Add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla. Reduce mixer speed to low and beat in flour mixture and milk alternately, beginning and ending with flour mixture.

Transfer half the batter to a second bowl. Add cocoa; stir until fully incorporated. Fold graham crumbs into remaining batter. Transfer batters to separate plastic zip-top or pastry bags. Cut a 3/4-inch opening in one corner of each bag. Pipe alternating batters into grooves of prepared pan. Squeeze remaining batter in piles on top, alternating colors, then swirl with a butter knife.

Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in pan on a wire rack for 15 minutes, then invert onto a wire rack to cool. Drizzle with chocolate sauce and sprinkle with graham crackers and marshmallows.

Quote of the Week:

“The empty vessel makes the loudest sound.”

~ William Shakespeare