Labor Day traditionally marks the last few days of summer. Providing one last chance to fire up the grill and take the boat for a spin before retiring them away for the winter. In my family, Labor Day is often spent surrounded by family and friends eating, drinking, and enjoying our last big bash of the season.
One of my family’s favorite Labor Day meals is Marinated Chicken Sandwiches with Pasta Salad and a Pomegranate Mojito.
Note: This can be made ahead of time and placed in a cooler if desired.
1 cupPomegranate juice
8 oz Bacardi Superior rum
6 tbl sugar
16 oz club soda
In a large pitcher mull the mint, sugar, and pomegranate seeds together. Add the pomegranate juice, rum, and club soda. Stir well. Add ice and serve chilled.
Prep Time: 5 minutes
Total Time: 5 minutes
Herb and Garlic Marinated Chicken Sandwiches
Note: For this recipe I prefer to use the Lawrys Herb and Garlic Marinade but feel free to use any marinade you like. I have also made them with the Caribbean Jerk marinade and they are just as delicious.
¾ cup Lawrys Herb and Garlic Marinade
4 boneless, skinless chicken breasts
8 pck whole wheat hamburger buns
1 head of lettuce
1 tomato, sliced
1 red onion, sliced
4 slices provolone cheese (optional)
Olive Oil drizzle, for onions (0optional)
Garnish with your choice of ketchup, mayonnaise, or a drizzle of balsamic vinegar.
Place the chicken in a plastic bag with the ¾ cup marinade and place in the refrigerator for at least 10 minutes. Remove chicken and place on BBQ until no pink remains, brushing the chicken with the marinade every few minutes. Add the cheese and allow to melt. Remove from heat.
Slice the onion and place in a hot grill pan with a drizzle of olive oil. Allow onions to caramelize, approx 10 minutes. Remove from heat. Slice tomato and lettuce. Place buns on grill to toast.
Place one chicken breast on each bun and garnish with your choice of toppings.
Serve and enjoy!
Prep Time: 10 minutes
Total Time: 30 minutes
Summer Pasta Salad
Note: This recipe had been passed down in my family for generations…The original recipe here can be made more figure friendly by substituting the Bernsteins dressing for a low-fat Italian dressing and opting not to include the feta cheese.
16 oz. Rotini Pasta
13.77 oz can artichoke hearts, chopped and drained
½ cup (4 oz) feta cheese crumbles
14 fl Bernsteins cheese garlic Italian salad dressing
10.5 oz cherry tomatoes
15.25 oz red kidney beans
¼ cup (2 oz) pine nuts
Start by boiling the pasta until al dente. Place in a large bowl and set in fridge for approx 1 hour. Remove cooled pasta from fridge and add chopped artichoke hearts, tomatoes, and kidney beans. Add dressing and toss. Add the pine nuts and feta right before serving.
Note: In my family we like our pasta salad drenched in dressing so we use just about the whole bottle, however you can use as much or as little as you like. If you prefer to serve the pasta salad warm simply add all ingredients immediately after pasta is done cooking
Prep time: 15 minutes
Total Time: 1 hour 20 minutes
Most importantly remember to have a fun and happy Labor Day!