Ahhhh . . . Labor Day. The last unofficial weekend of summer usually involves cookouts, grilled meats… chilled salads and refreshing cocktails. Celebrate the end of summer with these recipes that won’t weigh you down.
Spinach Dip Wraps
This spinach dip is made with Greek yogurt and Greek cream cheese instead of sour cream and cream cheese. It is just as creamy and delicious as you’d expect, but with less fat, more protein, and lighter texture. It comes together in just a few minutes which makes it perfect for a party!
Serves: 8-12
INGREDIENTS:
2 cups fresh spinach
1 teaspoon canola or vegetable oil
1 clove garlic, minced
8 ounces Greek yogurt cream cheese
2 tablespoons plain full fat Greek yogurt
3/4 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
1/2 teaspoon Kosher salt
1/2 teaspoon LadyRen Chef’s Blend Seasoning
1 teaspoon lemon juice
2 (2-ounce) jars diced roasted red bell peppers, drained well
3 strips uncured turkey bacon, cooked and chopped small, optional
5 , 10-inch flour tortillas
INSTRUCTIONS:
1. Cook the spinach: add 1 teaspoon canola or vegetable oil to a large skillet and heat over medium heat. Add the minced garlic and sauté for 30 seconds. Add the fresh spinach and cook for 2-3 minutes, stirring frequently, until the spinach has wilted.
2. Let the spinach cool slightly then transfer to a paper towel and squeeze out any excess water.
3. Place the spinach on a cutting board and roughly chop.
4. In a large bowl, combine the Greek cream cheese, yogurt, salt, LadyRen Chef’s Blend, and lemon juice; mix well.
5. Stir in the mozzarella and parmesan cheeses.
6. Stir in the spinach, roasted bell peppers and bacon bits.
7. Spread mixture on tortillas, distributing evenly. Roll up jellyroll fashion; wrap each in plastic wrap.
8 Chill 1 to 2 hours, or until ready to serve. Cut into half-inch thick slices and serve.
Chef’s Tip:
Frozen Spinach can be used instead of fresh. You’ll need 1 package (10-ounce). Make sure to defrost and drain well to remove as much moisture. Instead of sautéing, just add into the mixture along with 1/4 teaspoon garlic powder. Continue with remaining steps.
Salad Kebobs
Impress your guests with this delicious and bite-size summer salad on skewers. Perfect to take along to a picnic, potluck, and Labor Day barbecue.
Yields: 5
Ingredients
· 1/2 head iceberg lettuce chopped into 10 bite-size chunks
· 2 ounces sliced ham or roast beef, cut into quarters
· 2 ounces sliced oven roasted turkey, cut into quarters
· 5 hard-boiled eggs, peeled and halved
· 10 cherry tomatoes (can do a mix of yellow and red)
· 1 small cucumber peeled and diced in half-inch chunks
· 10 cubes of cheddar cheese
· 10 large croutons
· Creamy Ranch or Blue Cheese dressing for dipping
. 5 large skewers
. 1/4 teaspoon LadyRen Chef’s Blend seasoning
INSTRUCTIONS:
1. Using the skewers, thread salad ingredients using about 2 pieces of each ingredient.
2. Begin with crouton, then added add cucumber, tomato, lettuce wedge, folded sliced ham or roast beef {stack a few slices together}, cube of cheese, folded sliced turkey {stacked}, half a boiled egg. Then repeat until the skewer is filled.
3. Repeat steps with the remaining skewers.
4. Place on a serving tray, sprinkle with 1/4 teaspoon LadyRen Chef’s Blend seasoning.
4. Serve with a side of your favorite ranch or blue cheese dressing to dip or drizzle with.
Blackberry Jalapeño Margarita
You’re going to love this pitcher of sweet and spicy (not peppery or hot), blackberry-jalapeño margarita. Made with seasonal blackberries, fresh jalapeños, and fresh squeezed lime juice. It is the perfect summertime drink that’s fit for your next cookout.
Serves: 4
INGREDIENTS:
· ¾ cup tequila
· ½ cup triple sec or grand Marnier
· ½ cup freshly squeezed lime juice
· 1 cup blackberry Jalapeno Syrup (see below)
· 1 cup granulated sugar
· 1 cup water
· 1 cup fresh or frozen blackberries, more for garnish
· 1 ½ - 2 jalapeno peppers, seeded and minced
· ice cubes
· Lime wedges and about ¼ cup granulated sugar, for garnish
INSTRUCTIONS:
1. To make the Blackberry Jalapeno Syrup: Combine the sugar and water in a small saucepan and bring to a boil over medium heat. Remove and set aside.
2. To a blender, add the blackberries and jalapenos. Pour in the simple syrup and blend until smooth. Strain mixture through a fine mesh strainer into an airtight container or mason jar. Refrigerate until ready to use. Note: mix can be refrigerated up to 1 week.
3. To make the margaritas: Rim 4 glasses with a lime wedge and then dip them into a dish filled with the 1/4 cup sugar. Upright the glasses and fill them with ice.
4. Fill a cocktail shaker or pitcher with a cup of ice. Add the tequila, triple sec or grand Marnier, lime juice and 1 cup of the chilled Blackberry Jalapeno syrup. Shake or stir vigorously then strain the ice and pour margaritas into the prepared glasses.
4. Garnish with fresh blackberries and lime wheel.