Lettuce Wrap – About Food and Stuff

The Labor Day holiday originated in 1882.  The Central Labor Union in New York City wanted to create a day off for working citizens.  It was made into a federal holiday in 1894 by Congress and is celebrated in all fifty states. 

Most Americans view Labor Day weekend as the last weekend of summer.  Up until several years ago, schools and colleges did not start the academic year until the day after Labor Day which made knowing when school started up each year much simpler than today.  It used to be viewed as the last chance for a summer getaway prior to the start of school.

Labor Day is celebrated with picnics, cookouts, barbecues, water sports, and fireworks.  It is a time to get together with family and friends to relax.  School aged children enjoy the day off from school. 

However, Labor Day does mark some important sporting events each year.  It is the beginning of football season for the NFL and NCAA.  The NCAA plays their first games during Labor Day weekend, and the NFL usually the Thursday following Labor Day.

I find that Labor Day is a great way to show off favorite recipes and spend times with friends and family.  We usually have a cookout and make home made ice cream. 

This year we are going to try some new recipes to see how everyone likes them…these are what we decided on.

• Appetizer:

Grilled Shrimp Marinated

1 pound large shrimp (16 – 20)

1/2 cup citrus olive oil 

2 tbs minced red onion

1 tsp minced garlic

2 tbs finely chopped fresh cilantro leaves

2 tbs lemon juice 

metal skewers

salt and freshly ground black pepper

De-vein shrimp.  Put shrimp in a shallow, non-aluminum baking dish.

In a small bowl, whisk together citrus oil, onion, garlic, cilantro, and lemon juice.  Pour over shrimp, cover, and let marinate, refrigerated, 1-4 hours.

Preheat grill.

Thread shrimp on skewers when ready to grill and discard marinade.  Salt and pepper to taste, grill, turning once, until just done, 2-3 minutes.

Serve warm or at room temperature. 

Homemade Salsa & Chips 

Salad:

Marinated Tomatoes (fresh from my garden!!) 

3 tbs chopped fresh parsley

1 tbs sugar

1 1/2 tsp garlic salt

1/1/2 tsp seasoned salt 

1/2 tsp ground pepper

3/4 tsp dried thyme

3/4 cup vegetable oil

1/2 cup red wine vinegar

2-3 green onions, chopped

4-6 large tomatoes, each cut into 6 wedges

Combine all ingredients but tomatoes in a large measuring cup or mixing bowl.  Whisk well.  Place tomatoes in a resealable plastic bag and pour marinade over.  Marinate at room temperature for up to 2 hours, turning the bag occasionally. 

• Main Dish:

Basil Grilled Chicken

3/4 tsp coarsely ground black pepper

4 skinned chicken breast halves

1/4 cup  freshly chopped basil leaves and

2 tbs freshly minced basil leaves

 1/3 cup butter, melted, plus 1 stick butter at room temp

1 tbs grated Parmesan cheese

1/4 tsp garlic powder

1/8 tsp salt

1/8 tsp pepper
 

Heat grill.

Press coarsely ground pepper into the meaty side of chicken breast halves.  Stir chopped basil into the melted butter.  Brush the chicken lightly with this mixture.  In a small bowl, combine the softened butter, minced basil, Parmesan, garlic powder, salt, and pepper.  Beat at low speed with electric mixer until smoothly blended.  Transfer to a small serving bowl; set aside.

Grill the chicken over medium heat for 8-10 minutes on each side, basting frequently with the remaining melted butter mixture.

Serve the grilled chicken with the basil-butter mixture. 

Recipes courtesy of http://www.foodnetwork.com

Enjoy your Labor Day activities!