Labor Day is right around the corner, and it’s time to start thinking about what great meals you will prepare. \u00a0Picnic and barbecue fare top the list, but you must also be prepared for a rainy outing. \u00a0If you can’t barbecue chicken on the grill due to a monsoon outside, try an alternative like Southern fried chicken. \u00a0You may also precook your ribs, brats or what have you indoors in a slow cooker or oven. \u00a0Then you can run outside to the grill, get a nice sear on your meat, and swim back inside before you become a human lightning rod.<\/p>\nI’m sure you have many recipe ideas for a delicious Labor Day lunch or dinner. \u00a0Here are some of my easy recipes for Labor Day that you might want to try, inclement weather or not.<\/p>\n
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Easy Steak Supper<\/p>\n<\/span><\/u><\/b>What you need:<\/p>\n<\/span><\/b><\/span><\/p>\n
\n- 1.5 lbs chuck steak, 1 inch or more thick<\/span>
\n<\/span><\/li>\n- 3 carrots, cut in bite size pieces<\/span>
\n<\/span><\/li>\n- 2 celery stalks, cut in bite size pieces<\/span>
\n<\/span><\/li>\n- 3 potatoes, quartered<\/span>
\n<\/span><\/li>\n- 1\/2 c chopped onion<\/span>
\n<\/span><\/li>\n- 3 T butter, melted<\/span>
\n<\/span><\/li>\n- 1\/2 t salt<\/span>
\n<\/span><\/li>\n- 1\/8 t pepper<\/span>
\n<\/span><\/li>\n- 1 T chopped parsley<\/span>
\n<\/span><\/li>\n- 1 envelope onion soup mix<\/span>
\n<\/span><\/li>\n<\/ul>\n
\n<\/span>What you do:<\/p>\n<\/span><\/b><\/span><\/p>\n
\n- Place beef on large piece of heavy duty foil (3′ x 18″). \u00a0<\/span><\/li>\n
- Rub on <\/span>onion <\/span>soup mix; sprinkle excess on beef. \u00a0<\/span><\/li>\n
- Cover steak with <\/span>vegetables. <\/span><\/li>\n
- Mix <\/span>butter, salt, pepper and parsley. \u00a0<\/span><\/li>\n
- Pour mixture <\/span>over vegetables. \u00a0<\/span><\/li>\n
- Wrap <\/span>up in foil. \u00a0<\/span><\/li>\n
- Place on grill and cook over <\/span>warm coals or on low <\/span>heat for <\/span>about 1 hour. \u00a0<\/span><\/li>\n
- Check after 1 hour <\/span>to <\/span>see if meat and <\/span>vegetables are <\/span>tender. \u00a0<\/span><\/li>\n
- If not quite done, <\/span>place <\/span>back on grill and <\/span>check again every 15 <\/span>minutes.<\/span>
\n<\/span><\/li>\n<\/ul>\n <\/p>\n
<\/p>\n<\/span>Camp Potatoes<\/p>\n<\/span><\/u><\/b>What you need:<\/p>\n<\/span><\/b><\/span><\/p>\n
\n- 4 large potatoes, sliced thin with peels on<\/span>
\n<\/span><\/li>\n- 2\/3 c half and half<\/span>
\n<\/span><\/li>\n- 3\/4 c shredded sharp cheddar cheese<\/span>
\n<\/span><\/li>\n- 1 medium onion, sliced<\/span>
\n<\/span><\/li>\n- 1\/3 c butter<\/span>
\n<\/span><\/li>\n- 2 T parsley, chopped<\/span>
\n<\/span><\/li>\n- salt and pepper to taste<\/span>
\n<\/span><\/li>\n<\/ul>\n
\n<\/span>What you do:<\/p>\n<\/span><\/b><\/span><\/p>\n
\n- Combine all ingredients in a large bowl and mix thoroughly. <\/span><\/li>\n
- \u00a0Pour <\/span>mixture onto a large sheet of heavy duty aluminum foil. \u00a0<\/span><\/li>\n
- Bring up <\/span>edges of foil together to tightly seal potatoes. \u00a0<\/span><\/li>\n
- Place on a gas or <\/span>charcoal grill and cook over medium heat for 40 – 50 minutes, or <\/span>until <\/span>potatoes are tender. \u00a0<\/span><\/li>\n
- Turn foil packet over a few times <\/span>during <\/span>grilling <\/span>to make sure all potatoes are evenly cooked.<\/span>
\n<\/span><\/li>\n<\/ul>\n <\/p>\n
<\/p>\n<\/span>Flank Steak on the Grill<\/p>\n<\/span><\/u><\/b>What you need:<\/p>\n<\/span><\/b><\/span><\/p>\n
\n- 2 lbs flank steak<\/span>
\n<\/span><\/li>\n- 1\/3 c lemon juice<\/span>
\n<\/span><\/li>\n- 1\/4 c red wine<\/span> or red wine vinegar<\/span>
\n<\/span><\/li>\n- 1 t liquid smoke<\/span>
\n<\/span><\/li>\n- 1<\/span>1\/2 <\/span>T Worcestershire sauce<\/span>
\n<\/span><\/li>\n- 2 T soy sauce<\/span>
\n<\/span><\/li>\n- 1 garlic clove, minced<\/span>
\n<\/span><\/li>\n- 1\/4 c onion, diced<\/span>
\n<\/span><\/li>\n- 1\/4 t pepper<\/span>
\n<\/span><\/li>\n- 1\/2 c olive oil<\/span>
\n<\/span><\/li>\n<\/ul>\n
\n<\/span>What you do:<\/p>\n<\/span><\/b><\/span><\/p>\n
\n- In a bowl, combine all ingredients except for steak and mix well. \u00a0<\/span><\/li>\n
- In <\/span>a <\/span>gallon size plastic bag, add steak. \u00a0<\/span><\/li>\n
- Pour mixture into bag, <\/span>close <\/span>and <\/span>shake to coat. \u00a0<\/span><\/li>\n
- Refrigerate for 24 hours. \u00a0<\/span><\/li>\n
- Grill steak <\/span>over <\/span>medium <\/span>heat; <\/span>6 – 7 minutes per side.<\/span>
\n<\/span><\/li>\n<\/ul>\n <\/p>\n
<\/p>\n<\/span>Grill Roasted Chicken<\/p>\n<\/span><\/u><\/b>What you need:<\/p>\n<\/span><\/b><\/span><\/p>\n
\n- 3-4 lb whole roasting chicken<\/span>
\n<\/span><\/li>\n- 1 medium onion, quartered<\/span>
\n<\/span><\/li>\n- 2 garlic cloves, minced<\/span>
\n<\/span><\/li>\n- 1\/4 c olive oil<\/span>
\n<\/span><\/li>\n- 1\/4 t thyme<\/span>
\n<\/span><\/li>\n- 1\/4 t rosemary<\/span>
\n<\/span><\/li>\n- salt to taste<\/span>
\n<\/span><\/li>\n- black pepper to taste<\/span>
\n<\/span><\/li>\n<\/ul>\n
\n<\/span>What you do:<\/p>\n<\/span><\/b><\/span><\/p>\n
\n- Wash and dry chicken inside and out with paper towels. \u00a0<\/span><\/li>\n