Feast your eyes on these EASY Labor Day recipes

 

Labor Day is upon us. The day of rest, to relax and pat yourself on the back for all the hard work you do all year long. The day to honor all the working people deserves delicious food. Here are our picks for this years Labor Day festivites. So, when you get a chance to move  – try these easy recipes and then head back to the pool or couch to consume. Enjoy!

1

OVEN BAKED CHILI CHEESE DOGS. recipe

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SWEET AND SPICY BACON WRAPPED MEATBALLS. recipe

1

SPICY SHREDDED CHICKEN BUFFALO SAMMIES. recipe

1

SPICY PINEAPPLE CHICKEN. recipe

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JALAPENO POPPER PIZZA. recipe
1

BALSAMIC GRILLED CHICKEN WITH SPICY HONEY BACON GLAZE.  recipe

and for the sweet tooth folks:

1

HONEY GRILLED WATERMELON. recipe

2

PATRIOTIC PIES IN A JAR. recipe

Click here for more Labor Day stuff

Spicy Fried Pickles from the oven

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1 jar pickle slices 2 eggs 1/3 cup flour 1 Tbsp Worcestershire sauce 1 tsp hot sauce 1 tsp garlic powder 1 tsp Cajun seasoning 1 tsp pepper 1 1/2 cups panko bread crumbs Ranch dressing + hot sauce for dipping

Directions Turn oven broiler on high. In a medium bowl, whisk together eggs and flour. Add Worcestershire sauce, hot sauce, garlic powder, Cajun seasoning, and pepper. Mix well. Place panko bread crumbs in a shallow dish. Dunk each pickle slice into the egg mixture, than dredge it in the panko bread crumbs. Place coated pickles on a rack set above a baking sheet and sprayed with non-stick cooking spray. Place pan in the middle rack of the oven. Broil for about 3 minutes on each side. Serve with Ranch dressing and a dash of hot sauce.

Football Buffalo Chicken Bites

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  • 3 cups shredded cooked chicken
  • 1/4 to 1/2 cup hot sauce (or more to your taste – spicier the better! Try the Hotlicks Serrano Exrtra Hot Sauce)
  • 3 1/2 oz. cream cheese, softened
  • 2 cups sharp or medium shredded cheddar cheese
  • 1 tsp onion powder
  • 1 cup all-purpose flour
  • 4 eggs, lightly beaten
  • 3 – 4 cups Corn Flakes cereal, crushed

Preheat oven to 350˚F. Line a large baking sheet with parchment paper. In a large bowl, mix the chicken, cream cheese and hot sauce until combined. Stir in the cheddar cheese and onion powder.

Using a small cookie or ice cream scoop, spoon out the chicken mixture and roll into about 1 1/2 inch balls. Place on a plate or separate baking sheet until ready to dip.

In three separate bowls, set out the flour, eggs and Corn Flakes. Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes. Place on the prepared baking sheet and bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.

**If freezing for later, place the dipped and uncooked chicken balls onto the parchment lined baking sheet and flash freeze for 15 to 20 minutes. Transfer to a freezer bag and store in the freezer until ready. To bake, place the frozen chicken balls back on a baking sheet and bake at 350˚F for 25 to 30 minutes, until crispy and golden brown.

Photo & Recipe by Pinterest (Plainchicken.com)

How to Cool Your Tongue After Eating Spicy Food

1. Before eating the spicy food, eat something sweet and cold, such as ice cream or fruit.
2. Put sugar in your mouth, and suck on it for about 20 seconds.
3. Drink milk or another dairy product.
4.Drink beer. The carbohydrates in the beer also coat your tongue and decrease the heat levels.
5. Eat something light and fluffy, such as wheat products, bread, muffins, bagels, etc.
6. Chew a good sized slice of lemon or lime with the skin to take away the spiciness. The oil from the citrus skin will strip the oil of the chili from your tongue.
7. Eat tomatoes.

DO NOT

  • Do not drink plain water because water simply spreads the capsaicin around on your tongue.
  • Do not suck out all the saliva!! That helps cool you down too.
Photos courtesy of WikiHow

Buffalo Chicken Beer Cheese Dip Recipe

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Ingredients

  • 2 tbs olive oil
  • 3 boneless skinless chicken thighs, cut into small pieces
  • 8 oz sour cream
  • 16 oz cream cheese, softened
  • 3/4 cup Parmesan
  • 3/4 cup Mozzarella, plus ½ cup mozzarella for top
  • 1/3 cup Franks Red Hot Sauce
  • 2/3 cup IPA beer
  • 1 tsp garlic powder
  • 2 tbs cornstarch
  • ½ cup blue cheese crumbles

Directions

  • Preheat oven to 350
  • Heat the olive oil in a large pan over medium high heat, add the chicken and cook until browned, about 5 minutes.
  • In a food processor, add the sour cream, cream cheese, Parmesan, 3/4 cup mozzarella, Franks Red Hot, beer, garlic powder and cornstarch, process until well combined, about 5 minutes.
  • Pour into an oven safe dish. Stir in chicken pieces, sprinkle with remaining mozzarella.
  • Bake until warm and cheese is bubbly, about 15 minutes.
  • Remove from oven, sprinkle with blue cheese and serve warm with chips.

Photo & recipe courtesy of http://bit.ly/1fu8vua