A Laborless Labor Day!

There are many reasons to love Labor Day, the main one being that there is no work!  But, there is also barbequing and celebrating outside with friends and family.  I love barbeque food, but this time I decided to do something different (especially since I don't have a grill!)  This dinner would be perfect to bring to a picnic and celebrate the end of summer.  Plus it's all really easy - there's no laboring away in the kitchen on Labor Day!

Drink...

Pineapple Upside Down Cake Cocktail

*recipe from Pinnacle Vodka
I'm not gonna lie...I mainly chose this drink because I had all the ingredients in my apartment.  However, I will say that pineapple juice does remind me of summer and it was an easy, delicious drink that would be perfect for a labor day party!
Ingredients:

• 2 oz Cake Vodka
• 4 oz club soda
• splash of pineapple juice
• Maraschino cherry

Directions:

1. Mix the first three ingredients in a glass full of ice.
2. Garnish with a cherry.

Dinner...

BLT Pasta Salad and Fried Pickles

What's better than a pasta salad and some fried food for a Labor Day party? Maybe a hamburger would be better (if you know me, you know I am obsessed with hamburgers), but I can't always make a burger, so this is a great second best :) Plus, Doug was out of town this weekend, so I was trying to take advantage of that and make things that I know he doesn't like and wouldn't eat if he were there.

BLT Pasta Salad

*recipe from: A Bird and a Bean

Pasta salad is a classic side dish for any picnic or barbeque.  This time, the pasta salad can be the main dish.  If you like a BLT, you will like this pasta.  I would add a little more bacon, because more bacon is always a good thing!
Ingredients:

• 12 ounce corkscrew shaped pasta
• 1/2 cup milk
• 12 ounces lean bacon
• 3 medium ripe tomatoes, cut into chunks
• 1 tablespoon chopped fresh thyme
• 1 clove garlic, minced
• Kosher salt and freshly ground pepper
• 1/2 cup mayo (you could use 1/4 cup mayo and 1/4 cup greek yogurt)
• 1/4 cup sour cream
• 4 tablespoons chopped chives
• 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts

Directions:

1. Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside. 
2. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. 
3. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper.  
4. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta. 
5. Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. 
6. Add the lettuce; toss again to coat. 
7. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.  

Fried Pickles with Chipotle Mayo Dip

*recipe from Paula Deen & Modern Mrs. Cleaver

I am somewhat new to fried pickles since I have only had them a few times.  But, the times I have had them, I LOVED them!  These pickles were good, but I think I'll stick to getting them at restaurants rather than making them at home.  If you do make them (and don't get me wrong - they were good, I ate all of them!), I might leave out the cornmeal and I would definitely make the chipotle mayo again.  But watch out, because the chipotles can be really spicy!

Ingredients: 

for the pickles:

• 1 24-ounce Jar Kosher dill pickle spears or slices
• 1 tsp garlic powder
• 1/2 cup Louisiana hot sauce (I like Texas Pete)
• 1/2 cup buttermilk
• 1 gal peanut oil
• Uncle Bubba's Fry Mix
• 6 cups self-rising flour (If you can’t find self-rising flour, use 6 cups all-purpose flour plus 3 tablespoons baking powder and 1 1/2 teaspoons salt)
• 1 cup self-rising white cornmeal (If you can’t find self-rising cornmeal, use 3/4 cup plus 3 tablespoons white cornmeal, 1 tablespoon baking powder, and 1/2 teaspoon salt)
• 1 teaspoon salt
• 1 teaspoon pepper 

 for the dip: 

• 1 cup mayonnaise
• 1 chipotle pepper (from the can with adobo) 
• adobo sauce (from the can of peppers) 
• 1 teaspoon salt 
• 1/3 cup honey
• 5 drops Worcestershire sauce

Directions: 

for the dip:

1. Combine all the dip ingredients in a food processor or blender. For the adobo sauce, I used all the sauce in the can, but maybe start with a little and work your way up. Blend it all together until it’s thoroughly combined, then place in a bowl and chill until serving.

for the pickles: 

mmm...fried food

1. Make the fry mix by combining all the ingredients in a large bowl.
2. Drain the juice from the pickle jar and refill the jar with the garlic powder, hot sauce, and buttermilk. Marinate the pickles for at least 30 minutes. 
3. In a Dutch oven over medium-high heat, heat the oil to 350 degrees F. Drain the pickles. 
4. Put the fry mix in a large mixing bowl, and toss the pickles to coat thoroughly. Shake off the excess mix by tossing lightly in a strainer and deep fry the pickles in batches for 3 to 5 minutes, depending on the size of the spears.
5. When golden brown, remove the pickles from the oil with a clean strainer or slotted metal spoon and place on paper towels to drain off any excess oil. Serve immediately. 

Dessert... 

 

Lemon Brownies

*recipe from: Rita's Recipes
These are soooooo good.  I almost ate the whole pan at once.  Mine turned out really thin, so they were more like soft lemon cookies.  But still, soooo good.  And, if you want them thicker and more like a brownie, just use a smaller pan the correct size pan (oops - see my note below).  They are also really refreshing which is perfect for a hot Labor Day party.  Mmmm....if you like lemon, make these - you will be so happy!  I think I'm going to go eat one right now :)
Ingredients:
for the brownies:

• 3/4 C flour
• 3/4 C sugar
• 1/4 t salt
• 1 stick butter, soft
• 2 eggs
• juice from 1/2 lemon (about 1T) *I added WAY more because I like it very lemony.  Taste the batter and add more lemon to taste*
• zest from 1/2 lemon (about 1t)*I added more of this too - zest of 1 whole lemon*

for the glaze:

• 1/2C powdered sugar
• 1 T lemon juice *I used way more!*
• additional lemon zest

Directions:
for the brownies:

1. Combine the flour, sugar and salt in a large bowl.
2.  Mix in the softened butter.
3. In another bowl whisk the eggs with the lemon juice and zest.  Add to the larger bowl and mix well.
4.  Pour into prepared 8X8 brownie pan. (ohhh...whoops - I used the 9x13 pan which I now see is for the doubled recipe)
5.  Bake at 350 for 25 minutes.
6. You can double the recipe and bake in a 9X13 pan for 30 minutes.
7. Remove and let cool, then glaze.

for the glaze:

1. Stir all ingredients together. 

Birthday Dinner

This is my big birthday—not only is it my 30th, but it was also my Golden Birthday!  I had a great day and to celebrate, I made myself a special birthday dinner.  Hmmm . . . I'll have to remember next year to have a guest blogger and have Doug make my birthday dinner :)

Drinks...

Birthday Drink

*recipe adapted from Sweetapolita
The original recipe was for birthday shots, but I decided that I would prefer a whole drink.  Also, I did not buy all of the ingredients, so I left a few things out.  Despite all the changes, it was still a great drink.  It kind of reminded me of a chocolate martini.  It also had quite a kick since it was made of almost all alcohol.  We even had a candle in it at one point for an extra special birthday treat!
Ingredients:

• 3 ounces cake flavored vodka (e.g. Pinnacle or Three Olives)
• 1 1/2 ounces whipped cream flavored vodka (e.g. Pinnacle) or chocolate liqueur (I used chocolate liqueur)
• 1 ounce half & half
• whipped cream (for topping)
• sprinkles (for topping)

Directions:

1. Pour all the ingredients in a shaker with ice.
2. Shake, strain, pour.
3. Sing "Happy Birthday"
4. Enjoy!

Dinner...

Scallops with Linguine

*recipe from Maureen K.
When I was a kid, my mom always let us choose what we wanted her to make for our birthday dinners.  I had a few recipes of hers that were my favorite, but I frequently chose Shrimp and Linguine.  So, for this dinner, I thought I would make an old classic birthday dinner (that I still love).  I did change one thing . . . Doug doesn't like shrimp and I wanted us to both be able to eat it, so I made is with Bay Scallops (or Small Scallops as they call them here in NYC).  It was just as good as the old days!
Ingredients:

• 1/2 cup margarine or butter (I went with butter . . . it is my birthday after all!)
• 1/4 cup olive oil
• 6 cloves of garlic (this is a lot, but I love garlic)
• 1/2 lb – 1 lb of Bay Scallops or Shrimp
• 1/4 cup parsley
• 1/4 tsp dried basil
• 1/4 tsp dried oregano
• 1/4 tsp salt
• dash black pepper
• 1 lb linguine (Trader Joe's only has whole wheat spaghetti, so I used that.  But, I missed the linguine)
• grated Parmesan cheese

Directions:

Scallops cooking in a yummy bath

1. Melt butter in a saucepan, add oil and heat.
2. Saute garlic and scallops/shrimp in the oil mixture over medium heat 2-3 minutes.

   
   

3. Stir in parsley, basil, oregano, salt, and pepper.  Simmer 5-10 minutes.
4. Cook spaghetti per package directions and drain well.
5. In a large bowl toss linguine, sauce, and Parmesan cheese to taste. 

Dessert...

Devil's Food Cake with Chocolate Mousse Buttercream 

*recipe from Sticky, Chewy, Messy, Gooey by: Jill O'Connor
This is my new favorite cake.  I have made it a couple times before and it is always a hit!  Beware though, because it tastes good for a reason.  It is probably the worst thing for you I have ever made!  It makes a huge cake and is so good I couldn't resist.  I think I shed a tear when I ended up having to throw a lot of it away because I was just enjoying too much of it!  From now on, I am only making it for a large group so I am only able to have 1 slice!  The recipe is a little involved, but it is well worth it!
Ingredients:
For the cake-

• 1/3 cup cocoa powder
• 1 tsp instant espresso
• 4 oz semisweet or bittersweet chocolate, finely chopped
• 1 cup boiling water
• 2 tsp vanilla extract
• 1 cup buttermilk
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup vegetable oil
• 1 cup firmly packed brown sugar
• 1 cup granulated sugar
• 3 large eggs
• 2 1/4 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• chocolate mousse buttercream

For the chocolate mousse buttercream-

• 6 large eggs
• 1 1/2 cups sugar
• 2 tbs cocoa powder
• 1 tsp vanilla
• pinch of salt
• 1 1/2 lbs cold unsalted butter
• 12 oz semisweet chocolate, melted

Directions:
For the Devil's Food Cake-

1.  Preheat oven to 350 degrees.
2. Spray two 9 inch pans with non-stick cooking spray.
3. In a large bowl, combine the cocoa powder, espresso powder, and chocolate.  Pour in the boiling water and stir until the chocolate is melted and the mixture is smooth.  Stir in the vanilla.  Let the mixture cool, then stir in the buttermilk.
4. In another bowl, using an electric mixer at medium speed, beat the butter and oil together until light and fluffy.  Add the sugars and beat until creamy.  Beat in the eggs, one at a time, beating well after each addition.
5. Sift together the flour, baking soda, and salt.  Add one-third of the flour mixture to the batter and beat at low speed for a few seconds, just until combined.  Beat in half of the chocolate-buttermilk mixture, again beating just a few seconds until combined.  Scrape the sides of the bowl with a rubber spatula.  Beat in another one-third of the remaining flour mixture for no more than a few seconds, just until combined.  Add the remaining chocolate-buttermilk mixture, beating for just a few seconds.  Scrape down the bowl.  Fold in the remaining one-third of the flour mixture by hand, using a spatula, just until no streaks of flour remain.
6. Divide the batter into the two cake pans.  Bake until a toothpick comes out clean, 25-30 minutes.  Transfer onto wire racks to cool.  Let cool completely before frosting.
7. Half each layer horizontally using a long serrated knife for a total of 4 layers.  Top each layer with mousse buttercream and then use the remaining buttercream to frost the top and sides of the cake.  

To make the Chocolate Mousse Buttercream-

1. Whisk together the eggs, sugar, and cocoa powder in a metal bowl.
2. Fill a large saute pan or skillet with water and bring to a simmer.  Place the bottom of the metal bowl in the simmering water and whisk the egg mixture constantly until the sugar is completely dissolved and the mixture is thick and fluffy and very hot, 3–4 minutes.  Use an instant read thermometer to check the temperature of the mixture.  It should be between 120 and 140 degrees.
3. Remove the bowl from the simmering water and using the whisk attachment, beat the eggs until they are tripled in volume and form soft peaks and the bottom of the bowl is completely cool to the touch, about 10 minutes.  Beat in the vanilla and salt.
4. While the eggs are mixing, unwrap the individual sticks of butter and re-wrap them loosely in plastic wrap.  Pound the butter 5–6 times with a rolling pin, or until the butter is soft and malleable but still cool.
5. While the mixer is still on medium high, add the butter approximately 2 tbs at a time, to the egg mixture, beating each addition until it is incorporated.  Don't start to panic if the buttercream seems too liquidy or looks curdled as you beat in the butter.  It will magically emulsify into a smooth, creamy frosting by the time the last bit of butter is mixed in.
6. When the buttercream is smooth and glossy with a subtly brown tint from the cocoa powder, turn off the mixer and using a rubber spatula, carefully fold in the melted chocolate.