31 Great Labor Day Grilling Recipes | Kitchen Daily.
Planning on doing some grilling on Labor Day but what to go beyond the usual hamburgers and hot dogs? Kitchen Daily has put together 31 great grilling recipes for you that cover everything from your appetizers and main courses to side dishes and dessert so you can grill every part of your meal and make the most of that last unofficial day of summer. Check out the recipes and find one to try this weekend!
Food That Stays Good Longer Than You’ll Be Around | Kitchen Daily.
It always helps to know the expiration date of items that you store in your pantry and I go through everything ever few months just to check things and use items that may be nearing their expiring date. However, there are a number of things that when you store them correctly can last you for years, making them good items to have on hand all of the time to use whenever you really want them. Kitchen Daily has put together this list of 11 items that can last for a very long time, some even indefinitely when stored right. Check it out!
Sometimes you just want a meal that you know you can pull together in just a few minutes and without much of fuss. Maybe you can even make use of some of those leftover items you have in the fridge for the last few days and don’t really know what to do with them. That is when a meal like this can really come in handy. Making any type of stir fry is always a great way to use items, and having fried rice is always a favorite, but sometimes you would like the flavor without having the extra oil and fat involved in frying the rice itself. This recipe for chicken fried rice is originally from Food Republic, but I did modify it just a little to make it fit better with what I had on hand and what we like. It is still just as easy and tasty.
Chicken Fried Rice
2 cups long-grain riced, cooked and cooled completely
Nonstick vegetable oil spray
4 scallions, finely sliced
1 onion, thinly sliced
1 green pepper, seeded and cut into strips
1 red pepper, seeded and cut into strips
1 carrot, peeled and thinly sliced
4 ounces green beans, cut into 1-inch pieces
1/3 cup frozen peas, defrosted
1 pound boneless, skinless chicken (breast or thigh), diced or cut into thin strips
1 tablespoon light brown sugar
2 tablespoons chicken broth
2 tablespoons soy sauce
2 tablespoons sweet chili sauce
1/2 bunch cilantro, roughly chopped
Preheat the oven to 400 degrees. Line a shallow baking pan with a sheet of parchment paper. Turn the rice out onto the parchment paper, breaking up any lumps, and spray the surface with the nonstick vegetable oil. Place the pan in the oven and cook the rice for 12 minutes, it should be crisp on the surface. Season the rice to taste with salt and freshly ground black pepper and set the pan aside to keep the rice warm.
Meanwhile, in a large, nonstick skillet with a good coating of vegetable or canola oil set over high heat, fry the scallions, green pepper, red pepper, onions, carrot and green beans for about 2 minutes, stirring continuously until the vegetables are crisp-tender. Add the peas and the chicken and fry to give the chicken a little color and cook it through, about 3 to 4 minutes. Sprinkle over the brown sugar and then add the rice, breaking up any lumps along the way. Add the chicken broth, soy sauce and chili sauce and mix to blend everything well. Stir fry everything for about 3 to 4 minutes. Toss in the cilantro and serve.
Of course, as with any stir fry you can add just about any type of vegetable or protein that you like or have on hand. This would work well with shrimp, pork, beef or even just with the vegetables if you like. The rice does come out nice and crisp without having to deal with all of the frying of it. You do want to make sure that the rice is dry before you put it in the oven so that it doesn’t just steam once it is in there. The whole dish comes together very easily, gives you a great one pot meal and has some great flavor with the chicken stock, chili sauce and soy sauce. This is an easy one you can use anytime.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
For me, finding new and different ways to cook ribs mostly means finding a new sauce or glaze to use on the ribs themselves. Since I am limited to just the use of my oven, I don’t have the options of a gas grill, charcoal grill or smoker at my disposal to use different methods to bring out different flavors. When I saw this recipe for Alton Brown’s backyard baby back ribs, I knew I wanted to try it, but I didn’t have the backyard methods to use like he does in the recipe. I also didn’t have any baby back ribs on hand; I only had some St. Louis spareribs in the freezer. I really liked the sound of the rub and the marinade on the ribs however so I decided to adapt it for my purposes. I’ll show you the original recipe here and then tell you what I did to change things around after.
Alton Brown’s Backyard Baby Back Ribs
2 full racks/slabs (about 4 1/2 pounds) baby back pork ribs
Kosher salt
6 tablespoons Rub Number Nine, recipe follows
1/2 cup orange juice (not fresh squeezed)
1/2 cup margarita mix
1/3 cup honey
1/3 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon espresso powder or instant coffee powder
1/8 teaspoon cayenne pepper
Rub Number Nine:
1 1/4 cups dark brown sugar
3/4 cup chili powder
1/4 cup garlic powder
2 tablespoons ground thyme
1 tablespoon cayenne pepper
1 tablespoon allspice
Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season the rib racks liberally with kosher salt and sprinkle each rack with 3 tablespoons of the rub. Turn the ribs, meat side down, and tightly seal each foil pouch. Place on a half sheet pan and refrigerate the ribs overnight.
The next day, heat the oven to 250 degrees.
Combine the orange juice and margarita mix in a liquid measuring cup. Open 1 end of each pouch and evenly divide the liquid between the 2 pouches. Reseal the pouches and place the sheet pan in the oven for 2 hours. Remove the ribs from the oven, carefully open 1 end of each pouch and pour the braising liquid into a heatproof measuring cup. Reseal the pouches and place them and the measuring cup of liquid into the refrigerator for up to 8 hours.
The fat in the braising liquid will have solidified on the top and can be removed at this time. Transfer the liquid to a small saucepan and add the honey, ketchup, Worcestershire sauce, espresso powder and cayenne pepper. Whisk the ingredients until they are well combined. Set the saucepan over medium-high heat and reduce the mixture to a glaze, about 10 minutes.
Set a gas grill to medium-high and allow it to heat for 10 minutes. Cut each slab of ribs in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium. Leave everything alone for 3 minutes. Flip and cook the ribs for another 3 minutes. Flip and cook the ribs for 3 minutes on each side 1 more time or until each rib has a nice char. Remove the ribs from the grill to a cutting board. and cut the slabs into 2 rib portions, using kitchen shears. Add the ribs and half the glaze to a large serving bowl and toss the ribs to thoroughly coat them. Serve the remaining glaze on the side.
For the rub, place all of the ingredients in an airtight container and shake to combine. Store for up to 3 months.
Really the only change I made in the recipe comes in the final step. I heated the glaze in a small saucepan while I baked the ribs in a 375 degree oven for 25 minutes. I then glazed the ribs, turned the heat up to 400 and baked them for another 15 minutes before glazing them a final time and putting them under the broil for 2 or 3 minutes to get the char on them. Keep in mind I was using the St. Louis ribs, which are thicker and larger than baby back ribs, so they do take longer to cook through properly. It may not turn out the same as it would with a gas grill, but the ribs were still cooked well and tasted great. I really love the glaze and although I was skeptical with the use of the margarita mix in the whole thing, it did work quite nicely along with the orange juice, honey and the espresso powder. I would certainly give these ribs a try again. I apologize for the fuzzy picture; I didn’t realize it had not turned out well and didn’t take another one, but trust me, they are good!
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
My family loves English muffins. Of course, we all grew up eating the English muffins from the store and they are fantastic as a breakfast alone, with some eggs and bacon and are especially great with a hamburger for lunch or dinner. I have even made some Homemade English Muffins that were great and easy to make. When I came across this recipe from America’s Test Kitchen for English muffin bread, I was a little skeptical myself. I didn’t really see how a simple recipe like this would turn out and taste like an English muffin, but I was very pleasantly surprised. This is one of the easiest bread recipes you will come across and it is a great one to make for any occasion. This recipe makes 2 loaves of bread so you can always freeze one for another day.
English Muffin Bread
Cornmeal
5 cups bread flour
4 1/2 teaspoons instant or rapid-rise yeast
1 tablespoon sugar
2 teaspoons salt
1 teaspoon baking soda
3 cups milk, heated to 120 degrees
Grease two 8 1/2 by 4 1/2-inch loaf pans and dust each pan with cornmeal. Combine the bread flour, yeast, sugar, salt and baking soda in a large bowl. Stir in the hot milk and mix until everything is combined, about 1 minute. Cover the dough with greased plastic wrap and let the dough rise in a warm place for about 30 minutes or until the dough is bubbly and has doubled in size.
Stir the dough and divide it evenly between the two prepared loaf pans, pushing the dough into the corners with a greased rubber spatula. The loaf pans should be about two-thirds full when you are done. Cover the loaf pans with greased plastic wrap and let the dough rise in a warm place until it reaches the edge of the loaf pans, about 30 minutes. Meanwhile, adjust an oven rack to the middle position and preheat the oven to 375 degrees.
Discard the greased plastic wrap and transfer the loaf pans to the heated oven. Bake in the oven until the bread is well browned and registers 200 degrees on an instant-read thermometer inserted into the loaf, about 30 minutes, rotating and switching the pans halfway through the baking process. Turn the bread out onto a wire rack and allow it to cool completely, about 1 hour. Slice the bread and toast and serve or just slice and serve.
With just a few ingredients you can get a great loaf of bread. I have to say the texture of the bread is very much like that of an English muffin and while it may not have the nooks and crannies you love in an English muffin, everything else about it is perfect. The bread has great flavor and I served it with our dinner last night and then had some toasted this morning with my coffee and it was spectacular. This would be ideal to serve with a breakfast or brunch buffet or just to have when you feel like having a simple bread with any meal.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
Sean had been asking me to make turkey burgers one night for dinner because he really wanted to try them out. I figured it was a great alternative to ground beef and was happy to oblige, but I really needed to figure out how to get some great flavor into the turkey burgers. To me, ground turkey has a tendency to be somewhat flavorless unless you add something to it. I love to use it in chili and meatballs, so I really wanted to find a good combination of spices and vegetables to add to the burgers to make them great. I looked at a lot of recipes and really just ended up taking what I liked best from all of them and putting them together to make my own turkey burgers.
Turkey Burgers
1 1/2 pounds ground turkey
1 shallot, diced
1 egg yolk
2 tablespoons chopped parsley
1 clove garlic, minced
1 tablespoon hot sauce
1 tablespoon McCormick’s Montreal Chicken seasoning
1/4 cup chicken broth
Salt and freshly ground black pepper
Your favorite slices of cheese, optional
Hamburger rolls, for serving
Sliced red onion, for serving
Sliced pickles, for serving
Combine the ground turkey, diced shallot, egg yolk, chopped parsley, minced garlic, hot sauce and Montreal chicken seasoning with clean hands until everything is well blended but not overmixed. Add a little bit of the chicken broth at a time and mix it into the turkey mixture (you can add a little bit more if it seems like it needs more moisture). Shape the turkey mixture into 4 or 5 equally sized patties. Season both sides of the patties with salt and freshly ground black pepper.
Heat 2 tablespoons of vegetable oil in a large skillet set over medium heat until the oil is shimmering. Place the patties into the skillet and cook the turkey burgers until they are golden brown and cooked all the way through, about 5 to 7 minutes per side. If you are using any cheese, place slices of cheese on the burgers and cover the skillet for 1 minute or until the cheese is completely melted. Transfer the burgers to a clean plate and serve, along with the hamburger rolls or buns, sliced red onion, pickles or any other accompaniments that you like with your burgers.
I think everyone was a little skeptical as to how flavorful these burgers would turn out, but I have to say that I thought they were great. The turkey burgers were moist and had great flavor. I think the seasonings and that little bit of chicken broth really helped to make a difference. Of course, the great thing about any type of burger is that you can always add whatever you like best to the mix and get the flavors you want. I think the little bit of heat from the hot sauce combined well with the shallots and garlic. You could easily add other vegetables to the mix instead, like grated carrot or some spinach and it would be very good.
That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!
Homemade Condiments – Photo Gallery | SAVEUR.
Sure condiments are easy to buy at the store, but sometimes making your own can save you some money and taste better than anything you can find in a jar or squeeze bottle since you have control over what is going into it. Saveur Magazine has put together 25 great condiment recipes for you to try on your own from basic ketchup right on up. Check it out!
Finding fast and easy recipes for potatoes can make cooking up a side dish simple for nearly any type of meal. Sure you could make some simple boiled potatoes easy enough, but you want to try to add a little something to them so you can get some great flavor out of the dish. Potatoes by themselves don’t have a tremendous amount of flavor so if you can add something to them you can really liven them up. I found this simple dish at the Cooking Channel website for State Fair salt potatoes that you can make in about 15 minutes and with just a few simple ingredients that you likely have on hand all of the time.
State Fair Salt Potatoes
2 pounds baby red or Yukon gold potatoes, scrubbed and halved
6 tablespoons butter
1/4 cup mixed chopped herbs, such as oregano, dill, thyme and parsley
Salt and freshly ground black pepper
Place the potatoes in a medium saucepan and cover them with cold water. Heavily salt the water, adding 1 tablespoon of salt per 1 cup of cold water used. Place the pot over high heat and bring the water to a boil. Cook the potatoes until they are fork tender, about 12 to 15 minutes. Drain the potatoes well in a colander. Return the potatoes to the pot and toss them with the butter and the chopped herbs of your choice. Adjust the seasoning with salt and pepper to taste and serve.
These are very easy to make and you get great taste from the salt and the herbs that you use. I chose to use oregano and dill and loved the flavor that came out of the mix. I served these as a side dish with the roasted chicken I made, but I think they would go really well with any pork, beef or chicken dish that you wanted to make. These are perfect for the small red potatoes, but I think you could really use any type of potato that you prefer for this one.
Just a quick recipe for today, but check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
You can never have too many ways to make roast chicken. All you need to do is take a look at some the recipes on my blog and you will quickly see that not only do I make a lot of chicken, but I make a lot of roast chicken. I like the way chicken comes out in the oven with its crispy skin and tender, juicy flavor and if you can get a great sauce out of it as well that is even better. I came across this particular recipe at Food & Wine for a very simple roast chicken with lemon, oregano and vermouth to get a different and fresh flavor.
Roast Chicken with Lemon, Oregano and Vermouth
1 chicken (3 to 3 1/2 pounds) cut into 8 pieces
4 teaspoons olive oil
1 1/2 teaspoons dried oregano
2 tablespoons dry vermouth or white wine
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons water
Preheat the oven to 375 degrees. Coat the chicken with 3 teaspoons of the olive oil. Place the chicken pieces, skin side up, in a large roasting pan or cast iron pan. Sprinkle the chicken with the dried oregano, 1 tablespoon of the dry vermouth, the lemon juice, salt and pepper. Drizzle the remaining teaspoon of the olive oil over the top of the chicken.
Roast the chicken until the breasts are just done, about 25 to 30 minutes. Remove the breasts and wings to a separate plate and cover them to keep them warm. Continue to cook the thighs and drumsticks until they are done, about 5 to 7 minutes longer.
Heat the broiler of the oven. Remove the roasting pan from the oven and return the breasts and wings to the roasting pan. Broil the chicken under the broiler until the skin os golden brown, about 2 minutes. Keep an eye on it to make sure it does not burn. Remove the chicken from the pan to a platter.
Pour off the fat from the roasting pan. Set the pan over medium-high heat and add the remaining 1 tablespoon of dry vermouth and the 2 tablespoons of water. Bring the mixture to a boil, scraping the bottom of the pan to dislodge any browned bits. Boil the mixture until it is reduced approximately to 2 tablespoons. Add any accumulated juices from the platter the chicken is resting on. Spoon the sauce over the chicken and serve.
This recipe is very simple and you get the juicy chicken pieces with really nicely browned skin to go along with it. You also get a really unique pan sauce that has the nice flavor of the vermouth and lemon. It is a quick sauce but it packs some great flavor. You could use white wine instead or even chicken broth if you want to avoid the alcohol altogether, but I do have to say the vermouth adds a nice touch to the dish. You could easily do this dish just with your favorite chicken pieces, like breasts, thighs or drumsticks, instead of using the whole chicken. I served this with some herbed salt potatoes, which I will post the recipe for tomorrow, and some fresh green beans.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
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