Hello and welcome to The G’s Recipes! We’re two girls with a love for food. We’ll be posting recipes regularly, so come back for some delicious ideas.
Labor Day is always a fun time to hang out with your friends and family, but it’s also a great time to eat some amazing food. Here are some of the G’s favorite Labor Day ideas!
We don’t know about y’all, but we never eat breakfast, so here are some snack suggestions we love on Labor Day:
Deviled Eggs are a MUST!
You will need 6 eggs, ¼ cup of mayo, 1 tsp of mustard, 1 tsp of white vinegar, ⅛ tsp of salt, and paprika for garnish.
Boil your eggs.
Once your eggs are boiled, cut the eggs in half and scoop out the yolk into a bowl. Mix the egg yolks with mustard, mayo, vinegar, and salt to make the Gutz.
After the Gutz are all mixed, use a spoon to scoop some of it onto the middle of the halved egg.
Sprinkle paprika onto the top of them if desired.
You can serve immediately or chill until time to serve.
Another MUST HAVE is BLT Bites!
You will need 12 to 14 cherry tomatoes, ¾ of a cup of mayo, ½ of a cup of grated cheddar cheese, ⅓ cup of freshly sliced green onions, and, last but not least, ¼ cup of bacon bits.
Clean the cherry tomatoes, and slice a small part off the top.
After slicing the tomato tops off, scoop the Gutz and the seeds out.
In a small bowl, mix the rest of the ingredients together.
Spoon the mixture of the ingredients into the tomato.
Chill for two hours.
Hopefully, y’all didn’t fill up on those delightful snacks. Here are some main course ideas:
Pulled Pork Sandwiches are messy but delicious.
You will need 3 – 3 ½ pounds of boneless pork shoulder blade roast, 1 tsp of salt, 1 tsp of black pepper, 2 tbsp of vegetable oil, 2 ¾ cups of water, 2 tbsp of white vinegar, ¼ cup of sugar, ½ tbsp of liquid smoke, 8 hamburger buns, and 1 ½ cups of warm barbecue sauce.
Season your roast with salt and pepper.
Heat oil in a 6-quart pressure cooker over high heat.
Add roast and cook until brown on all the sides. Then add water, vinegar, sugar, and liquid smoke.
Lock the pressure cooker. Once the pressure is regulated, begin to rock it. Reduce heat to medium and cook for one hour.
Once the meat is cooked, cool the pressure cooker immediately by running it under cold water until the pressure is completely reduced and there is no more steam coming out of the vent.
Remove the lid and meat. Slice the meat into 1-inch slices. The meat should come apart as you slice.
Divide the meat evenly between the buns and top with barbecue sauce.
A simple meal but with a colorful twist are the Hot Dog Kebabs.
You will need ½ cup chili sauce, 3 tbsp of brown sugar, 2 tbsp of deli mustard, 1 package of quarter-pound of hot dogs, 2 ears of fresh corn, 1 green bell pepper, 1 small red onion, 1 red bell pepper, and last but not least kebab skewers (wood or metal).
First, heat your grill to a medium heat.
In a medium bowl, mix the chili sauce, brown sugar, and mustard; mix well and set aside.
Wash and clean your veggies. Cut your veggies: The green and red peppers will need to be cut into 12 slices each, the corn into 1-inch pieces, and the peeled red onions into half-moons.
Cut the hot dog into 16 pieces each. After cutting your veggies and hot dogs, put them on the skewers in any order your heart desires.
Brush the chili sauce mixture onto the kebabs. Then roast them on the grill for 4-5 mins or until the hot dogs are fully cooked.
Now some side dishes to fill up your table and plate:
Corn on the Cob isn’t very hard but it is very delicious!
Depending on how much of this delicious meal you would like to make, the recipe will vary but for a simple 4 person family, you will need: 4 ears of corn, 1 pint of water, 4 tbsp butter, and a large enough glass to hold your water and butter.
Shuck your corn cobs.
Boil the shucked corn.
While the corn is boiling, fill your glass with water.
Heat butter until it is in a liquid state and pour on top of the water in the glass.
Dip the corn into the glass so that the butter coats the corn.
Another amazing side dish is a lovely Sub-tastic Potato Salad.
You will need: 3 pounds Yukon gold potatoes(cut into ¼ ), 1 cup of sour cream, ¼ cup of mayo, 4 scallions (bulb and stem both sliced), 1 tsp of salt, and 1 tsp of pepper.
In a large pot of boiling water cook the potatoes for about 10 mins or until they are tender. They must be easy to cut with a knife.
Drain the water and add the potatoes to a large bowl while warm. Add the sour cream, sliced scallions, mayo, salt, and pepper. Gently mix together.
This meal can be served warm, or covered in saran wrap and refrigerated for 1-2 hours to be served cold. You can keep it in a sealed container for up to 4 days.
Last but not least, something simple, yummy, and sweet! An American Berry Trifle! (Not an American Meaty Trifle!)
You will need: 1 (16-ounce) pound cake cut into 1-inch cubes, 1 quart of sliced strawberries with 1 cup reserved, 1 pint of blueberries with ½ reserved, and 1 (16-ounce) container of frozen whipped cream, thawed.
In a trifle bowl or in a large glass serving bowl, layer half of the pound cake, strawberries, blueberries, and whipped cream.
Repeat step 1.
On the top layer, coat with whipped cream then create a flag pattern with the strawberries and blueberries.
You can either serve immediately or refrigerate until you are ready to serve.
Now that y’all are stuffed with all of these delicious meals. We’ll see you again soon. Hope you loved our touch of G spice!