Before firing up the grill for the lunch and dinner, prepare plenty of snacks for Labor Day parties, picnic and potluck and from salads to burgers to desserts. Throw a memorable Labor Day Party with family and friends.
Soft Beer pretzel Nuggets:
Image Source: taste of home.com
Better together than beer and pretzels? I can't think of much. They were combined into one recipe. Combining fun flavors is something I am always looking for. This dish was a success.
1 bottle of amber or non-alcoholic beer (12 oz)
1 package (1/4 ounce) active dry yeast
Unsalted butter, melted
2 tablespoons sugar
1 teaspoons salt
4 to 4 cups all-purpose flour
10 cups water
2/3 cup baking soda
1 large egg yolk
1 tablespoon water
Coarse salt, optional
Remove beer from heat once it reaches 110-115 degrees in a small sauce pan. Dissolve the yeast in water. Using a mixer on medium speed, combine butter, sugar, salt, yeast mixture and 3 cups flour. Make a smooth dough from the remaining flour (dough will be sticky).
The dough should be placed floured surface; Knead for 6-8 minutes on a floured surface. Before placing in an oiled bowl, turn the bowl once to grease on the top. After mixture has been placed in a warm place for about one hour, it will have doubled in size.
The oven should be preheated to 425 degrees. Down the dough and divide it into 8 balls and place on a lightly floured surface. Make a 12-inch rope out of each. Each rope should be cut into 1-inch pieces.
Bring 10 cups of water and baking soda to a boil in a Dutch oven. Place 12 nuggets in boiling water. 30 seconds is the recommended cooking time. Remove with a slotted spoon; Dry well on paper towels.
Place oiled trays in a small bowl; mix the egg yolks and 1 tablespoon water. Spread the pretzels. If desired, sprinkle with coarse salt. For golden brown results, bake for 10-12 minutes. Remove the pan from the heat and place on a wire rack to cool.
Image Source: tasteofhome.com
These homemade taquitos are much better than those found in super market. Adjust the seasonings if you want the filling to have more punch.
1 medium onion, finely chopped
1 tablespoon canola oil
2 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
2 cups shredded cooked pork
1 cup shredded Mexican cheese blend
1/4 cup minced fresh cilantro
1/4 cup salsa verde
1 tablespoon lime juice
12 corn tortillas (6 inches), warmed
Using large skillet, sauté the onions in oil until they are soft. Continue cooking for 1 more minute after you add the garlic, cumin, oregano, chili powder and cayenne. Then, add the cheese, cilantro, salsa and lime juice to the pork. Cook and stir, until cheese is melted.
Each tortilla should be topped with 2 tablespoons of filling. Make sure you roll up tightly. Using tooth picks, secure the ends. On greased baking sheets, place the taquitos. After 8 minutes of baking, reduce the heat to 400.
Ensure that wire rack is completely cool before handling. Tooth picks should be thrown away. On a 15x10x1-inch waxed paper-lined baking sheet, arrange taquitos. Frozen food can be kept for up to three months in a resalable plastic freezer bag. Three months can be stored in freezer
Taquitos can be used frozen in the following ways: Spread taquitos on a greased baking sheet in a single layer. In a 400° oven, bake for 12-15 minutes or until golden brown. Add toppings to serve
Mustard Pretzel Nuggets:
Image Source: tasteofhome.com
You can make this quick and fun snack for a fraction of the cost of store bought mustard pretzel. This recipe is prefect for parties and football gathering of all kinds.
6 cups sourdough pretzel nuggets
1/3 cup prepared mustard
2 tablespoons honey
1 tablespoon cider vinegar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
The oven should be preheated to 350 degree. Pretzels should be placed in a bowl. In another bowl, combine the remaining ingredients. Then pour over the pretzels and toss to coat.
Spread in an oiled 15*10 inch pan. Stir every 5 minutes during baking, until lightly browned and crisp. Make sure the pan is completely cool before removing it from the bowl.
Grilled Potato Skins:
These delicious appetizers are easy to love. You can serve them outside for grilled meals when you invite friends over. Potato skins come to my mind when I see them.
2 large baking potatoes
2 tablespoons butter, melted
Fresh rosemary minced or crushed ½ tablespoon died rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese
3 bacon strips, cooked and crumbled
2 green onions, chopped
Each potato should be cut into four wedges lengthwise. Leave 1/4 inch of the white portion in. The potato skins were covered in it. On a microwave-safe plate, place the skins. For tender results, microwave uncovered for 8-10 minutes on high. On the both side of potato skins, brush the butter, rosemary, salt and pepper mixture.
Over direct medium heat, grill potatoes, skin side up, until lightly browned, for 2-3 minutes. Grill potatoes for 2 more minutes over indirect heat. Add cheese on top. Grill for 2-3 minutes longer or until cheese is melted. Onion and bacon should be sprinkled on top. Sour cream should be served with this dish.
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