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Low-Key Labor Day Recipes

Grilled chicken on a plate for Labor Day

Typically at this point in the summer, we’re celebrating all the fantastic memories. This year, though, our memories are a little different. Summer wasn’t filled with traditional family reunions, beach vacations, etc, but it was still a memorable one worthy of a barbecue (even if it’s small). I’m still determining what I’m going to make, but here are a few Labor Day recipes I’m thinking of for a low-key holiday.

“This adds lots of flavor to an inexpensive cut,” says Pamela Rappaport (The Villages, FL) of her Marinated Flank Steak & Mushrooms recipe. “Be sure to slice it across the grain when serving.”

Slicing against the grain is key when working with a less expensive cut of meat. It breaks up the fibers in the flank steak and makes it tender. Marinating also helps to tenderize the meat. This marinade has sesame oil and I love the flavor it gives dishes. Combined with the soy sauce and other ingredients it helps to make a great marinade for the steak. The mushrooms on top complement the steak perfectly.

The easy balsamic marinade makes Anna Sciancalepore Antoniello’s (Benton, PA) Ciao Bella Balsamic Grilled Chicken deliciously moist and tender.

“I came up with this recipe because I wanted something I could marinate the day before or the morning of the day I would be grilling,” explains Anna. “All the work is done ahead of time.”

Slightly tangy, the marinade does not overpower the chicken. This can be marinated for 4 hours or 24 hours, so it will work with your cookout schedule. If you have a large family, it can easily be doubled. A yummy way to jazz up grilled chicken breasts.

Fresh corn is plentiful right now and I love what Ashley Dawkins (Burrillville, RI) does to hers.

“I am not a fan of mayonnaise, but I could eat this Crazy Corn ALL summer long,” reveals Ashley. “If you really hate mayo, you can sub it out with extra butter.”

This fresh corn is creamy, kicky, and fantastic. Ashley brushes the corn with melted butter and cooks it on the grill. Once done, she spreads a little mayo onto the corn and then sprinkles it with Cajun seasoning and Parmesan cheese. The cheese and seasoning give the corn a bit of spice and salt. It’s so good!

You can’t go wrong serving Robin Parrow’s simple, yet delicious, Easy Potato Salad. She uses red potatoes which make the potato salad creamy but leaves the skins on to give the salad a hearty texture. The dressing is a nice tangy flavor and there’s a bit of saltiness from the olives.

Kathy Griffin’s (Oneonta, AL) Fudge Brownie Cake will take care of anyone’s chocolate craving.

“Made this for our July 4th dinner,” shares Kathy. “One sister said to make a chocolate cake one sister said fudge brownies. They had me so confused I made both, together.”

This cake begins with a boxed cake mix and a brownie mix. They’re mixed with eggs, water, and oil. Melted chocolate fudge icing is drizzled over the Bundt cake once it bakes. You may have all the ingredients for this easy dessert in your kitchen already. It’s chocolaty and delicious.

Consider preparing one of the tasty Blue Ribbon recipes if you’re also having a low-key Labor Day. They’re easy to make and worthy of enjoying while celebrating the unofficial end of summer. Happy Pinching!