Here are some of our favorite
Labor Recipes
Prefect for Red White Blue theme
Just click the
​
And it take you to the Recipe.
Click the
​
and it take you back to the list.
Here are some of our favorite
Labor Recipes
Prefect for Red White Blue theme
Just click the
​
And it take you to the Recipe.
Click the
​
and it take you back to the list.
Air Fryer Buffalo Cauliflower
Ingredients:
-
4 heaping cups cauliflower florets (410 grams/about 1/2 a large head)
-
2 large eggs
-
3/4 cup almond flour
-
1/4 cups + 2 tablespoons tapioca flour
-
1 teaspoon chili powder
-
1/2 teaspoon paprika
-
1/2-1/4 teaspoon cayenne pepper (depending on spice preference)
-
salt and pepper, to taste
-
avocado oil
-
1/2 cup buffalo sauce
Instructions:​
-
In a small bowl mix together the almond flour, tapioca flour, chili powder, paprika, cayenne, and salt and pepper. In another small bowl, whisk the eggs. Set up an assembly line with cauliflower florets, eggs, and flour mixture.
-
Bread the cauliflower by dipping it in the egg mixture, making sure it is fully coated and getting into the nooks and crannies. Roll in the flour mixture, fully coating and shaking off any excess. Place on a plate or large baking sheet and repeat with remaining cauliflower.
-
Spray the bottom of your air fryer basket with oil. Place breaded cauliflower in your air fryer basket, evenly spreading out and leaving room in between pieces so the air can easily flow through. Spray cauliflower with a light coating of avocado oil. Close drawer, set air fryer on manual at 375°F for 15 minutes. Depending on the size of your air fryer, you will probably have to cook the cauliflower in two batches to make sure they are not overcrowded.
-
When the cauliflower is almost done, heat up the buffalo sauce.
-
Once cauliflower is done, add to a large bowl and pour buffalo sauce over cauliflower. Carefully mix to coat the cauliflower. Make sure to mix carefully as you don't want the breading to come off.
-
Serve with ranch or blue cheese, carrots, celery, and more hot sauce and enjoy!
Red, White, and
Blueberry Yogurt Popsicles
Ingredients:
-
1 heaping cup raspberries
-
1 cup blueberries
-
1 cup vanilla flavored Greek yogurt
Instructions:
-
Using a small 4 cup food processor, or blender, puree the raspberries until smooth. Set aside.
-
Do the same with the blueberries. (If your blueberries are super purple, add a little blue food coloring.)
-
Put the yogurt and each of the berry purees in small measuring cups with spouts. The goal is to thin them just a bit so they are pourable. Use water for the yogurt and the raspberries, and, depending on the color of your blueberries, you can use water, or yogurt if you need to brighten up your 'blue'. Keep these cups chilling in the refrigerator when you are not using them.
-
To layer your pops, start by pouring a little of the blueberry in the bottom of each mold. The only tricky part to these popsicles is getting the layers in without too much spillage to mar your stripes. Use my photos as a rough guide for how much blue you want. Don't get too fussy, it should look rustic!
-
Put the mold in the freezer and freeze till firm, at least an hour, or more.
-
Layer a little bit of yogurt into each mold for the next stripe. You will be able to see through the side of the mold to check your progress. At this point, cover the top of the mold with foil, and insert the popsicle sticks. Make sure to get the stick a little bit into the frozen layer so they will stand straight. Put back into the freezer until solid.
-
Remove the foil at this stage, you won't need it since the stick is in and you need to layer. Next comes your raspberry stripe, and so on until the molds are filled. Make sure to freeze each stripe until solid before adding the next. Don't worry if the stripes are uneven, but do try to clean up any dribbles as you go. I used a popsicle stick to scrape down the insides of the mold after each stripe.
-
Once filled and completely frozen solid, you can un-mold your pops. Fill the sink with hot water. Remove the foil, and immerse the mold just up to the lip, being careful not to let any water splash onto the top. Hold it for a few seconds, remove, and try to pull the pops out. If they don't slide out, immerse again for just a few seconds.
-
I recommend keeping the popsicles in the mold until you are ready to serve, or, if you are working in batches, wrap each pop quickly in waxed paper or put into a baggie and put back in the freezer. I don't recommend making these more than a day in advance.
Strawberry and Blueberry Panna Cotta
Ingredients:
For Blueberry Layer
-
1 cup blueberries
-
2/3 cup water
-
1/4 cup sugar
-
1 pack unflavored gelatin (approx. 2 1/4 tsp)
For Cream Layer
-
1 cup heavy cream
-
1 2/3 cups milk
-
1/4 cup sugar
-
2 tsp vanilla extract
-
1 pack unflavored gelatin (approx. 2 1/4 tsp)
For Strawberry Layer
-
1 pint strawberry
-
2/3 cup water
-
1/4 cup sugar
-
1 pack unflavored gelatin (approx. 2 1/4 tsp)
Instructions:
STEP I (PREPARE BLUEBERRY PANNA COTTA)
-
Puree the blueberries along with water. Add pack of gelatin, sugar, and let it soak for 2 mins.
-
Then heat on medium heat for 5 mins while stirring continuously. Let return to room temp.
-
Place serving cups in a baking tray (e.g. muffin pan or a 9 x 9 pan lined with kitchen towels) in inclined position. Pour the blueberry mix into serving cups and cool in fridge for at least 2 hrs.
STEP II (PREPARE CREAM LAYER)
-
Combine milk and heavy cream.
-
Add pack of gelatin, sugar, vanilla extract and let it soak for 2 mins.
-
Then heat on medium heat for 5 mins while stirring continuously. Let return to room temp.
-
Remove the serving cups from the refrigerator and place the cups upright in the tray. Pour the strawberry mix into serving cups on top of cream layer and cool in the fridge for another 2 hrs.
STEP III (PREPARE STRAWBERRY PANNA COTTA)
-
Puree the strawberries along with water. Add pack of gelatin, sugar, and let it soak for 2 mins.
-
Then heat on medium heat for 5 mins while stirring continuously. Let return to room temp.
-
Pour into serving cups on top of cream layer and cool in fridge for another 2 hrs.
Blueberry
Green Tea Mojito
Ingredients:
-
4 green tea bags
-
2.5 cups boiling water
-
1 cup ice
-
3 TBSP honey
-
1 cup Blueberries
-
¼ cup packed fresh mint leaves, plus more for garnish
-
½ cup fresh lime juice
Instructions:
-
Steep green tea bags in boiling water for about 5 minutes in a 1-quart glass measuring cup. Stir in honey to dissolve, then add ice to make 3.5 cups of tea (the ice should cool the mixture to room temperature).
-
Add the Blueberries and mint leaves to the bottom of a large pitcher. Use the back of a wooden spoon or a muddler to mash the berries and mint together until fragrant and juicy.
-
Add the lime juice and tea mixture and stir to combine.
-
Pour through a strainer into 4 glasses over ice, then garnish with fresh mint sprigs and serve!
B.L.T.
Pasta Salad
ingredients:
-
1 1/2-ounce package bacon
-
1 16-ounce box fusilli or curly pasta
-
1 c. mayonnaise
-
3/4 c. whole milk
-
1 1-ounce packet ranch seasoning mix
-
Juice of one lemon
-
1/4 c. grated parmesan cheese
-
1/2 tsp. ground black pepper
-
1 pint grape tomatoes, halved
-
2 c. thinly sliced romaine lettuce
-
1/2 c. chopped red onion
-
1/4 c. fresh chopped parsley
Instructions:
-
Cook the bacon in a large skillet over medium heat, turning as needed, until the fat has rendered and the bacon is golden and crispy, 8 to 10 minutes total. (You may need to cook the bacon in two batches, draining the rendered fat from the skillet between batches.) Let the bacon cool to room temperature, then crumble up into bite-sized pieces.
-
Cook the pasta according to package directions. Drain, rinse with cold water, and let cool.
-
Meanwhile, in a large bowl, whisk together the mayonnaise, milk, ranch seasoning, lemon juice, parmesan cheese and black pepper. Add the pasta, tomatoes, lettuce, onion, parsley and half of the crumbled bacon to the bowl with the dressing. Gently fold together to coat. Top with remaining bacon and serve.