Celebrating Labor Day Deliciously - South Dade News Leader: Community News | South Dade News Leader | Miami Dade County

Not you?||
Logout|My Account

Celebrating Labor Day Deliciously

Font Size:
Default font size
Larger font size

Posted: Friday, September 1, 2017 11:25 am | Updated: 12:26 pm, Fri Sep 1, 2017.

Linda Ogden Epling
Paul Marcellini

   Labor Day is the first Monday in September and a chance to reminisce about your summertime.

   Plan your menu to celebrate the holiday so you do not have to spend all day in the kitchen.

   These recipes are simple, easy and quick (even if it does rain). They surely will make your last-long weekend of summer more festive and memorable.

With the ribs in the oven, or the brisket for the sliders in the crock pot, both are time-saving and effortless cooking and gives you time to enjoy your family and friends.

Yummy Oven  Baby Back Ribs

Yummy Oven Baby Back Ribs (in oven or grilled)

2 flats of ribs

4 bay leaves, crumbled

1 onion, sliced

1 jar barbeque sauce of your choice

2 cups water

Lay ribs in roaster pan. Crumble bay leaves on top of ribs, and then slice onion onto bay leaves. Pour on barbeque sauce. Pour 2 cups water around ribs. Cover. Bake at 350 degrees for 2 hours. Tender and good! For the outdoor griller, this same recipe can be made on the grill, just as easy. Serves 4 to 6

Brisket Sliders
© Paul Marcellini

Brisket Sliders

1 (4-6) pounds beef brisket roast

1 medium bottle chili sauce

2 bay leaves crumbled

1 small onion, sliced thin

1 medium jar grape jelly

Spread chili sauce and grape jelly over the roast in a crock pot. Add onions and bay leaves. Cook for 8 hours or until tender when pierced with a fork. Shred and serve on sliders, top with Provolone cheese. Serve warm. Serves 20.

Queen’s Tip: Brush melted butter on top of slider buns and sprinkle with fresh chopped parsley for flavor and color.

Black Bean Salad
© Paul Marcellini

Black Bean Salad

2 cans (15 oz.) black beans, drained well

½ cup red bell pepper, chopped

½ cup green bell pepper, chopped

4 scallions, chopped

1 cup white shoepeg corn, drained

¼ cup cilantro, chopped

1 teaspoon salt

1 teaspoon pepper

1 fresh clove garlic, crushed

3 tablespoons lemon juice or lime juice

1 teaspoon cumin

1 jalapeno pepper, chopped (use ½ for mild) or whole pepper for more heat.

Mix together, chill and serve. This can also be used as a dip with corn chips.

For more great recipes go to: www.loepublishing.com, friend The Cooking Queen on Facebook, and follow Linda on Twitter @cookingqueenloe

Rules of Conduct

  • 1 Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
  • 2 Don't Threaten or Abuse. Threats of harming another person will not be tolerated. AND PLEASE TURN OFF CAPS LOCK.
  • 3 Be Truthful. Don't knowingly lie about anyone or anything.
  • 4 Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
  • 5 Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
  • 6 Share with Us. We'd love to hear eyewitness accounts, the history behind an article.

Welcome to the discussion.