Summers last hurrah; Labor Day grilling

Leaves are changing color, the morning air has taken a cool, crisp edge and the days are shortening.  Grills everywhere are going to get a workout as friends and family make this one last traveling vacation weekend of the year really count.  It’s the annual “last hurrah” of summer.

Whether you are providing the entire fare for your friends and fam or you are packing a few items that you would like to create and bring to a pot luck gathering, we are going to give you some great ideas this week.

Grilled Chicken Thigh Skewers with Spiced Herb Rub by Cathy Kasey Food Studios.  When the weather is warm and company is coming, the obvious cooking method for me and many others is grilling.  There isn’t even a glimmer of a second option.  The difficult portion is deciding what to throw on the grill.  Steaks, hamburgers and chicken are all incredibly delicious, however, I am careful to feed my guests a dish that I had not prepared for them on a previous occasion.  For those repeat attendees, it can prove to be quite a challenging task to find something new.

I chose this chicken skewer recipe not only because it looks beautiful and is a bit of a twist on grilled chicken, but I like the flavor combinations of the herb mixture marinade.  This recipe serves 6 – 8 and the list of ingredients if fairly basic.  Shopping List; Chicken thighs, salt and pepper, sour cream, cilantro, olive oil, white onion, garlic, cumin seeds, black mustard seeds, fresh lime juice, jalapeno pepper, parsley and fresh mint.  Full recipe and method This recipe was found on She Knows Food & Recipes, with credit to Kathy Casey Food Studios.  Please visit Dishing with Kathy Casey for more delicious ideas.

Grilled Summer Vegetable Medley by Lori Daniels for Taste of Home.  For years the side dish I prepared and brought to every function was a simple potato salad, and it sat on the table with at least eight other bowls of signature potato salads, while they sat next to at least four slow cookers filled with baked beans.  While I am an avid fan of both dishes, I feel it is important to give guests a few options to choose from.

This time of year, gardens and farmers markets are filled with seasonal bounty and sharing these with friends and family is an excellent way to enjoy all Mother Nature has to offer.  This delightful vegetable medley is cooked right on the grill alongside the chicken skewers and if you do not like an ingredient that is on the list, let your garden or local farmers market be your muse and improvise.  Toss out what you don’t want and add the flavors you love. Full Recipe and Method

Strawberry Mezcaritas by Rufus’ Food and Spirits Guide.  I fell in love with this spirited little delight the moment I spied it this evening scrolling through my news feed.  It will be a great addition to Monday’s cookout as it is filled with fresh and seasonal ingredients.    Fresh strawberries, lime, honey, Mezcal and triple sec.

There is also a post on the site for Boston Brown Bread that will  make a great companion to Monday’s menu.   Take a few minutes and head over to Rufus’ Food and Spirits Guide and poke around for a bit.  You will love it there.

Fresh or frozen strawberries work great in this drink, but remember to cut back on the ice if you’re using frozen berries. If you don’t have Mezcal, use tequila but it will not have the same smokey kick. There’s nothing wrong with a nice, fruity margarita though.  -Rufus’ Food and Spirits Guide