It is hard to believe that Labor Day weekend is here! I always feel like I missed it here in TN because the kids have all been in school for weeks and school doesn’t begin in MI until after Labor Day! It looks as though we are in for a great weekend as far as the weather goes here so it will be perfect for grilling. If you just happen to decide to head to Mackinaw City MI to walk the bridge for Labor Day the weather looks perfect other than you will need a sweatshirt quite possibly. I have only walked the Mackinaw Bridge once on Labor Day but it was an amazing experience!
So, what are you cooking over the weekend? Here are a few ideas:
- 1/4 cup packed brown sugar
- 1/4 cup lemon juice
- 1/4 cup canola oil
- 1/4 cup soy sauce
- 2 garlic cloves, minced
- 3 whole cloves
- Dash dried basil
- 2-1/2 pounds beef top sirloin steak, cut into 1-1/4 inch pieces
- 24 cherry tomatoes
- 24 large fresh mushrooms
- 1 large green or sweet red pepper, cut into 1-1/2-inch cubes
- 2 small zucchini squash, cut into 1-inch slices
- 1 medium onion, cut into wedges
- Hot cooked rice
- In a large bowl, combine first seven ingredients; set aside. On metal or soaked wooden skewers, alternately thread meat and vegetables.
- Place in a large glass dish. Pour marinade over kabobs; cover and refrigerate for 6 hours or overnight, turning several times. Discard cloves.
- Grill over medium-hot heat until the meat reaches desired doneness and vegetables are tender. Serve with rice. Yield: 10 servings.
- 4 pounds pork baby back ribs
- 1/2 cup red wine vinegar
- 1/2 cup honey
- 1/2 cup prepared mustard
- 2 tablespoons canola oil
- 4 teaspoons Worcestershire sauce
- 2 teaspoons butter
- 2 teaspoons coarsely ground pepper
- 1 teaspoon salt
- 1 teaspoon hot pepper sauce
- Cut ribs into serving-size pieces. Place ribs meat side up in a roasting pan. Bake, uncovered, at 325° for 2 hours; drain.
- Meanwhile, combine the remaining ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for about 30 minutes or until slightly reduced. Remove from the heat; cool at room temperature for 1 hour.
- Brush sauce over ribs. Bake, uncovered, for 1 to 1-1/4 hours longer or until ribs are tender, basting occasionally. Yield: 6-8 servings.
- 1/4 cup chopped onion
- 1 tablespoon butter
- 2 packages (8-1/2 ounces each) corn bread/muffin mix
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- In a small skillet, saute onion in butter until tender; set aside. Prepare muffin mixes according to package directions; fold in the onion. Fill greased or paper-lined muffin cups two-thirds full. Combine sour cream and cheese; drop by rounded teaspoonfuls onto each muffin. Bake at 400° for 15-20 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack. Yield: 1 dozen.