The Dog Days of summer are coming to a close, which means Labor Day, the unofficial end of summer, is creeping up on us.
Most Americans celebrate with a barbecue, inviting friends and family for one final celebration before the leaves begin to change color.
This year, instead of just throwing burgers and hot dogs on the grill, wow your guests with these easy, yet tasty, recipes that will leave them with fond memories of the sultry season.
- 1-1/2 cups fresh blueberries
- 3/4 cup chopped fresh strawberries
- 3/4 cup fresh raspberries
- 1 medium tomato, seeded and chopped
- 1 small sweet yellow pepper, chopped
- 1/4 cup finely chopped red onion
- 1/4 cup minced fresh cilantro
- 1 jalapeno pepper, seeded and minced
- 2 green onions, chopped
- 1 tablespoon cider vinegar
- 1 tablespoon olive oil
- 2 teaspoons lime juice
- 2 teaspoons orange juice
- 1 teaspoon honey
- 1/4 teaspoon salt
- Baked tortilla chip scoops
- In a large bowl, combine the first nine ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salsa; toss to coat. Chill until serving. Serve with chips. Yield: 22 servings (1/4 cup each).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
- 2 1/4 pound(s) baby back ribs
- Salt and freshly ground pepper
- Granulated garlic, for sprinkling
- Extra-virgin olive oil, for drizzling
- 1 tablespoon(s) whole cloves
- 1 12-ounce bottle of lager
- 1 cup(s) ketchup
- 1 cup(s) peach or apricot jam
- 3 tablespoon(s) fresh lemon juice
- Preheat the oven to 300 degrees. On a rimmed baking sheet, season the ribs with salt, pepper, and garlic. Drizzle with oil and scatter the cloves over the ribs and in the pan. Pour the beer over the ribs, cover with foil, and bake for 2 hours, until the meat is tender.
- Strain the pan juices into a saucepan. Whisk in the ketchup, jam, and lemon juice and boil over high heat until reduced to 1 1/2 cups, about 20 minutes.
- Preheat the broiler. Set the ribs meaty side down on the baking sheet, brush with glaze, and broil 4 inches from the heat for 7 minutes. Turn the ribs and brush with half of the remaining glaze. Broil for 10 minutes, until starting to char. Brush with the remaining glaze and broil until browned, 10 minutes. Let rest for 10 minutes and serve.
- 2 pounds chicken thighs
- 1 (16 ounce) bottle zesty Italian dressing
- 1 (16 ounce) jar salsa
- To Marinate: Place chicken in a nonporous glass dish or bowl; pour dressing and salsa over chicken and turn to coat. Cover with lid or aluminum foil and refrigerate to marinate for at least 2 hours, or overnight.
- Preheat oven to Grill/Broil.
- Remove chicken from dish or bowl, discarding any remaining marinade, and grill/broil for about 20 minutes or until cooked through and juices run clear. Serve immediately.
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 7 tablespoons unsalted butter, melted
For the Filling:
- 2 cups heavy cream
- 1 14-ounce can sweetened condensed milk, chilled
- 1 6-ounce can frozen lemonade concentrate (do not thaw)
For the Topping:
- 1 cup blueberries
- 1 cup raspberries
- 2 tablespoons sugar
- 1 tablespoon fresh lemon juice
Preheat the oven to 350 degrees. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.
Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight.
About an hour before you serve the pie, make the topping: Toss the berries in a medium bowl with the sugar and lemon juice. Set aside until ready to serve.
Let the pie come to room temperature for 10 minutes before cutting. Top each slice with berries.