Whether you are throwing a backyard barbecue or hosting a house party, the O'Colly found 10 recipes online that will complete your Labor Day festivities.
- Beer Burgers
All good barbeques require beer and burgers but www.allrecipes.com shows us what happens when you combine these two cookout classics.
1 lb. ground beef
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup beer
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Mix the ground beef, onion, garlic, Worcestershire sauce, salt, and pepper in a bowl. Mix in the beer until absorbed by the meat mixture. Form into patties.
Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about five minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees.
This Food Network recipe is simple and a sure way to win over any guest. It is also vegetarian friendly and a healthier option compared to other party foods.
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated.
Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic.
Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for an hour and then serve with tortilla chips.
3. Buffalo Chicken Dip
Hormel gives another classic tortilla chip pairing with this tangy chicken dip.
2 (8-ounce) packages cream cheese, softened
1 cup ranch salad dressing
¾ cup hot buffalo sauce
1½ cups shredded Cheddar cheese
2 (10-ounce) cans HORMEL® Premium Chicken Breast, drained
Heat oven to 400 degrees. In large bowl, combine cream cheese, dressing, hot sauce and shredded cheese until well blended. Gently stir in chicken.
Spoon dip into 2-quart casserole. Bake 20 minutes or until hot and bubbly. Serve with crackers, tortilla chips, bread and celery sticks for dipping.
4. Crescent Dogs
These hot dogs from Pillsbury.com, stuffed with melted cheese and wrapped in a fluffy crescent, make the average cookout hot dog jealous.
8 hot dogs
4 slices (3/4 oz each) American cheese, each cut into 6 strips
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
Heat oven to 375 degrees. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.
Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.
Bake at 375 degrees. for 12-15 minutes or until golden brown.
5. Grilled Garlic Herb Shrimp Skewers
These shrimp skewers from Isabeleats.com combine the mastery of the grill and flavorful herbs that are sure to impress. They can be served as a main dish or a snack.
1 1/2 pounds extra-large shrimp, peeled and deveined
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon lime juice
1 tablespoon orange juice
1 1/2 teaspoons paprika
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon dried rosemary
15 wooden skewers
15 cherry tomatoes
1 large yellow onion, sliced into bite-sized squares
1 green bell pepper, sliced into bite-sized square
In a large bowl combine shrimp, olive oil, garlic, lime juice, orange juice, paprika, basil, thyme, sage, oregano, black pepper, salt and rosemary. Toss together until evenly coated. Cover and marinate in the refrigerator for 15 minutes.
While shrimp is marinating, soak the wooden skewers in water for 15 minutes to prevent them from burning on the grill.
Preheat grill to medium heat.* Thread 3 shrimp, 1 cherry tomato, 1 onion slice and 1 bell pepper slice onto each wooden skewers until all 15 skewers are prepared.
Cook the shrimp skewers on the grill for three minutes per side or until they turn pink and are cooked through.
Garnish with chopped cilantro and fresh lime juice.
*Don't have a grill? No problem! These shrimp skewers can also be roasted in a 450 degree oven for about five to seven minutes, until fully cooked through
6. Pool Party Punch
This punch provided by the Tipsy Bartender (@tipsybartender on Instagram) is a refreshing as taking a dip in the pool.
1 Part Vodka
2 Parts Lemonade
Splash of Blue Curacao
Add ice to punchbowl and drop lemon wheels and orange wedges.
Add vodka and lemonade before drizzling in blue curacao.
Serve and enjoy responsibly.
7. Lime Beer Cocktail
This Food Network cocktail recipe combines two favorites, beer and lime, into a slush that ensures your “cold one” stays cold.
1 six pack of light beer
1 can of frozen limeade
1 lime, sliced in half
Pour beer into a large pitcher. Add still-frozen limeade and stir to combine (stirring with a metal utensil can reduce foam). Allow foam to settle. Squeeze half a lime into pitcher.
Finely slice the other lime half and place into pitcher, for garnish. Pour into chilled glasses and serve cold.
8. Watermelon Shooters
These refreshing shots from Tipsy Bartender will help Labor Day partiers say goodbye to summer in style.
1 oz. (30ml) Tequila
½ oz. (15ml) Watermelon Pucker
2 oz. (60ml) Watermelon Juice
Rim a tall shot with green sugar.
Combine all alcohol in a shaker then pour into the shot glass.
Serve and enjoy.
9. Jamaican Rum Punch
Use this tropical drink recipe from tablespoon.com and bring an island paradise to your backyard.
1 cup lime juice (preferably freshly squeezed)
1 cup simple syrup
1 cup grenadine (either homemade or store bought is fine)
3 cups rum (can mix and match types if you like)
1 cup orange juice
1 cup mango juice
2 cups pineapple juice
A few dashes of cherry vanilla bitters (optional)
Fresh pineapple (for garnish)
Fresh lime wheels (for garnish)
Combine all ingredients (except for garnishes) in a pitcher and store in refrigerator until ready to serve.
To serve, garnish each glass with a pineapple wedge and lime wheel and pour in the punch!
10. White Wine Vodka Sangria
This sangria from tipsybartender.com is a great choice because it does not force you to choose between wine and vodka. Raspberries and kiwi are recommended but add different fruits to mix up the flavor.
1 oz. (30ml) Citrus Vodka
1 oz. (30ml) Raspberry Vodka
1 Bottle of White Wine
3 oz. (90ml) Soda Water
Combine fruit into a large pitcher.
Then pour alcohol over fruit and top with soda water.