Party Food and Menu Ideas for Your Tailgate or Labor Day

Happy Labor Day Weekend y'all!

Thought I'd put up a few quick links for those of you who might still be searching for some recipes for weekend tailgating or for your Labor Day party.  Some of these are outdoor recipes, some are "cheater" style crockpot, and some are for the oven. I hope you find some inspiration here and have a wonderful break from work!

Tailgate and Labor Day Recipes

Beverages

Southern Sweet Iced Tea

Homemade Fresh Lemonade

Strawberry Lemonade

More Beverages

Adult Beverages

Southern Iced Tea Cocktail

Frozen Watermelon Margaritas

Vodka Slush

Frozen Pina Colada

Perfect Mojitos

More Cocktails

Appetizers



Pimento Cheese Finger Sandwiches

Kickin' Rotel Restaurant Style Salsa

Mississippi "Caviar" Salsa

Basic Humble Deviled Egg

Bacon Wrapped Jalapeno Peppers

Fried Jalapeno Poppers

Crispy Southern Fried Hot Wings with Spicy Dipping Sauce

Grape Jelly Cocktail Meatballs & Little Smokies Sausages

Basic Sausage Cheese Balls

Crab Stuffed Mushrooms

Dips

White Rotel Dip

Hot Corn Dip

Warm Feta and Artichoke Dip

Jalapeno Popper Dip

More Dips

More Appetizers

Salads, Pasta Salads, Coleslaw

Bacon Ranch Pasta Salad

Tri-Color Italian Rotini Pasta Salad

Creamy Pasta Salad

Coleslaw

Old Fashioned Seven Layer Salad

Fire 'n Ice Summer Salad

Spicy, Sweet & Sour Cucumber Salad

Simple Summer Salad

Fresh Corn Salad

More Salads and Pasta Salads

Sauces

Mississippi Comeback Sauce

Homemade Sweet & Spicy Barbecue Sauce

More Sauces

Ribs and Pork

Fall off the Bone Oven Baked Pork Spareribs

Memphis Style Dry Rub Pork Ribs

Grilled Pork Spareribs or Baby Back Ribs

The Easiest (Cheater) Pulled Pork Ever, No Kidding!

 Carolina Style (Cheater) Pulled Pork

Beef

Spicy Sugar Steaks

Southernized Beef and Sausage Goulash

Roast Beef for Po'Boys

More Beef

Chicken

Grilled Backyard Barbecued Chicken

Root Beer Glazed Drumsticks

Southern Fried Chicken

Chicken and Herb Dressing

Cajun/Creole Style

Creole Jambalaya

Crawfish Monica

Southern Red Rice with Shrimp

More Cajun/Creole

Burgers, Dogs and Sandwiches

All American Burger

Cowboy Burger

Onion Burger 

Grilled Hot Dogs with Cajun Dog Sauce

Crockpot Barbecue Beef for Sandwiches

Spicy Italian Beef for Sandwiches

More Burgers and Sandwiches

Side Dish

Southern Style Baked Beans

Corn on the Cob & Compound Butter Blends

Traditional Southern Style Potato Salad

Cold Baked Potato Salad

Summer Squash Casserole

Southern Succotash

Desserts

Homemade Southern Banana Pudding

Homemade Southern Peach Ice Cream

Creamy Peanut Butter Pie

Easy Triple Layer Banana Cream Pie Dessert

Strawberry Pie

To Die For Brownies

Texas Sheet Cake

More Desserts

Perfect for Labor Day leftovers or just for a cool presentation,
try a Barbecue Sundae using your cookout ingredients!

Happy Labor Day!

Photo Credit

Food Safety:

Note: Be sure to check out the Eating Outdoors & Handling Food Safely article at fda.gov for some great tips on outdoor food safety!

It is a common misconception that it is unsafe to eat mayonnaise based dishes at a picnic - but it's just not true! Mayonnaise is very safe, is made from pasteurized eggs that are free of the bad bacteria, and, in fact, mayonnaise contains ingredients such as lemon juice & vinegar that actually hamper bacterial growth. It generally isn't the mayonnaise that is troublesome, but the ingredients that are mixed in with the mayonnaise. Follow guidelines for keeping foods chilled, and don't keep them outside too long!

When serving chilled foods outside, always plan to bring along an oversized dish, and a large bag of ice to fill the dish. Then place your food dish or platter into it.
This will help to not only keep your dish at a cool serving temperature, but it will also help to protect it from spoilage.

Don't forget to get some food covers too!

Did you enjoy this recipe post? Share it with your friends and family using your favorite social media outlet and support Deep South Dish at the same time. Each time you click on one the featured buttons and submit our content by “Liking” it on Facebook, Tweeting it, or clicking on StumbleThis, you are part of helping Deep South Dish to grow and make it possible for me to continue sharing what I love with you. I hope you've found something here that you love. Thank you from the bottom of my heart for your support!  ~Mary

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Slow Cooker Italian Pot Roast

On my last trip to the grocery store I found myself in the mood for beef apparently, because beef cuts were all that I picked up that trip. Guess after all the chicken and shrimp lately, my body was looking for some meat!

There's nothing at all original about this recipe really since just about everybody has probably made it at least a few times in their life, but maybe it'll serve as a reminder about how easy it is to come home to a tasty roast after a long busy day tending to the rest of living.

I do like to use Rotel tomatoes in this recipe personally - y'all know how I love my Rotel! It provides just a bit of heat, but is not overwhelming though you can certainly substitute a can of regular diced tomatoes or tomato sauce instead if you prefer. I don't add any salt to start off, since there is plenty of salt present already between the beef broth and the onion soup mix.

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Slow Cooker Italian Pot Roast
From the Kitchen of Deep South Dish

1 tablespoon of canola oil
1 (approx. 3 pound) chuck roast
Freshly cracked black pepper
1-1/2 cups of beef stock or broth, divided
1 medium Vidalia or yellow onion, quartered and sliced
1 can of mushrooms, drained or use fresh sliced
1 can Rotel diced tomatoes, undrained*
1 package of dry onion soup mix
2 tablespoons of cornstarch
2 tablespoons of water
1/2 small can of tomato paste
Hot cooked rice

Heat oil in a skillet over medium high. Sprinkle roast with the pepper and place seasoned side down into the hot skillet. Sprinkle top with pepper.  Cook just until browned, turn and brown the other side.

Pour half of the broth on the bottom of the crockpot.  Add the onions and the mushrooms and place the roast on top.  To the remaining beef broth, add the Rotel tomatoes and onion soup mix; stir until mixed well.  Pour over and around the roast. Cover and cook on high for 6 hours, or until meat is tender.

Make a slurry of the cornstarch and water; blend with the tomato paste.  Remove the roast from the crockpot and cover loosely with aluminum foil.  Transfer the juices from the crockpot to a saucepan, defatting first if desired.  Then add the tomato and cornstarch slurry and bring to a boil. Reduce heat and simmer until thickened, then return to the crockpot. Alternatively, you can do it all right in the crockpot - it just takes a little longer to do that way. Simply skim off any fat from the top of the liquid in the crockpot and stir in the tomato slurry.  Cover the crockpot and heat over high about 30 minutes, or until mixture begins to boil and thicken.

Cut the roast into serving sized chunks and return to the gravy, turning to coat. Turn crockpot to low or warm, cover and let meat rest in gravy until it is warmed back through and you are ready to serve it.

*Rotel is a brand of diced tomatoes containing green chilies. You may substitute a can of regular diced tomatoes or tomato sauce instead if you prefer.

Source:  http://deepsouthdish.com

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Crockpot Coca Cola Roast Beef
Crockpot Ropa Vieja
Crockpot Beef Chili with Beans


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Mississippi Caviar Salsa

Fall is around the corner y'all - and thank goodness at least for a couple of days here, our temperatures have been much milder.  I said on Twitter the other day that you know you're a southerner when you think the thermometer reading in the 80s is "cool."  It'll be awhile before things really cool down seasonally down here, but one thing is certain - football and party foods are just around the corner, and this salsa is perfect for tailgating or hanging around the big screen tv, come kickoff time. It's also great for holding back the troops for that last Labor Day cookout.

There are loads of "caviar" recipes out there, most of them called Texas Caviar, though quite a few recipes hail from Mississippi too. Even though I can claim roots in both territories, I'm staying out of that debate.  Sort of a take on a bean salad really, it's simply a mixture of canned beans, usually corn, and a variety of chopped raw vegetables, all tossed in some kind of vinaigrette.

I like to use canned red kidney beans and black eyed peas rather than the usual black beans and pinto beans and of course, I have to use The Trinity - Vidalia onion, sweet green bell pepper, and celery, plus plenty of raw garlic.  Then I add in some pimento peppers and chopped, pickled jalapeno. Garden fresh tomatoes round it out and are excellent right now while at their peak, but I also like to use canned Rotel tomatoes too, for their spicy kick - perfect for this salsa.

I also prefer using dry Italian seasoning mix, extra virgin olive oil, apple cider vinegar and just a bit of spicy mustard and Tiger sauce (or hot sauce), instead of the typical bottled dressing.  Then give it a toss and leave it to mingle and marinate together in the fridge for several hours, giving it a gentle stir every now and again, and also before you put it out.

Great on some fancy crackers, or simple saltines, big corn chips or white corn tortilla chips, if you've never tried this poor man's "caviar" watch out! Once you start dipping into it, it really can be a bit addictive. I hope you enjoy my version.

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Mississippi Caviar Salsa
From the Kitchen of Deep South Dish

1 package Good Seasons Italian dressing mix
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 teaspoon spicy mustard
2 teaspoons Tiger Sauce, or hot pepper sauce
1 can black eye peas, drained
1 can light red kidney beans, drained
1 can Mexicorn or whole kernel corn, drained
1 (4 ounce) jar of pimento peppers, drained
1/4 of a Vidalia or other sweet onion, chopped
1 stalk of celery, chopped
1/2 of a green bell pepper, chopped
2 tablespoons of chopped, pickled jalapeno peppers
4 large toes of garlic, chopped
1 large tomato, seeded and chopped
1 can of Rotel diced tomatoes, undrained

Whisk together the Italian dressing mix, olive oil, vinegar, mustard and Tiger sauce; set aside.   In a colander, dump the black eyed peas, red kidney beans, corn and pimentos and let drain.  Add to a large bowl.  To that, add the onion, celery, bell pepper, jalapeno, garlic, chopped tomato and Rotel.  Pour the dressing over and gently toss to coat.  Refrigerate for several hours or overnight, stirring occasionally.

Give the salsa a gentle stir before serving with your favorite crackers, scoop style corn chips or tortilla chips. If serving at a party, set out ramekins and a serving spoon for people to scoop out individual servings.

Mexicorn is a Green Giant brand of canned corn that contains a mix of red and green peppers. Rotel is a brand of diced tomatoes with green chilies.

Source: http://deepsouthdish.com

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Check These Out Too!

Kickin' Rotel Restaurant Style Salsa
Classic 70s 7-Layer Dip
Bacon Wrapped Stuffed Jalapenos


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Marinated Fried Drumsticks

I suppose by now those of y'all who pop by here every so often have probably figured out what my two favorite parts of the bird are. Wings and drumsticks. Love them both, yep I sure do!  Don't get me wrong - I love the rest of the chicken too - those are just my favorites, and drumsticks are a breeze to fry.

This recipe is just a basic fried chicken recipe - yeah, yeah, I know ... it looks like my regular ole Southern Fried Chicken, but I swear it's not! New recipe. New picture. Promise.

Instead of a brine, it is marinated by dipping the drumstick into a mixture of canola and soy sauce, with a bit of hot sauce and seasoned salt for flavor, then dredging it in flour and left to sit in the fridge for awhile. This one was actually inspired by Mama Dip.  It adds a nice, delicate flavor and okay, the truth is, it's just another excuse for chowin' down on some fried chicken!

Depending on your taste for hot sauce and soy sauce, you might want to try it the first time with 1 or 2 teaspoons and adjust to taste the next time.

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Marinated Fried Drumsticks
From the Kitchen of Deep South Dish

8 - 10 chicken drumsticks
1/4 cup of canola oil
1-2 tablespoons of soy sauce*
1-2 tablespoons of hot sauce*
1 teaspoon of seasoned salt
1-1/2 cups of self rising flour
Canola oil for frying

In a medium sized bowl, whisk together the oil, soy sauce, hot sauce and seasoned salt.  Dip the chicken legs into the mixture and then dredge in the flour. Shake off excess and place onto a platter or plate. Refrigerate several hours or overnight.

Fill a 12 inch or larger cast iron skillet about halfway with canola oil (or use a cast iron Dutch oven to cut down on the mess) and using a deep fryer thermometer, heat oil over medium high heat until it reaches around 360 degrees. If you don't have a thermometer, the oil is generally ready when a pinch of flour tossed in sizzles. Very carefully slide the pieces of chicken in, one at a time, and skin side down, slowly laying it into the hot oil. Remember, you are working with extremely hot oil on a fire here, so take care not to allow the oil to overflow as you add pieces, since the oil will rise with each piece you add. Also, don't overcrowd the pan - fry in batches if needed.

Cook on the first side about 8 minutes, trying to keep the oil between 350 and 360 degrees by adjusting the temperature up or down; turn and cook another 6 minutes or until golden brown. Drain on a rack over paper towels. Hold the first batch in a low oven while you finish the next batch if needed. Serve immediately.

*Depending on your taste for hot sauce and soy sauce, you might want to try it the first time with 1 or 2 teaspoons and adjust to taste the next time.

Source: http://deepsouthdish.com 

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Check These Out Too:

Southern Fried Chicken
Fried Chicken Seasoning Mix
Old Fashioned Chicken Pot Pie


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Creamy Peanut Butter Pie

It'd be a rare southern cook who didn't have some form of peanut butter pie in his or her dessert repertoire and there are several popular varieties, including a favorite of mine that is what we consider an old fashioned peanut butter pie. Made in layers, beginning with a layer of whipped peanut butter, then topped with a layer of homemade custard and then, of course, meringue. Now that's old school, scratch cookin' and boy is it delicious!  There's also the more popular version that combines peanut butter with often large amounts of non-dairy topping. Quick, easy and also good.

I've had a few requests lately though for a peanut butter pie that is not so heavy on the whipped topping and more cheesecake-like, and I think that this one achieves that.  While it does use some heavy cream, it is only 1/2 a cup, a mere drop in comparison to some of the cream cheese based recipes that call for as much as eight times that!  I used nut mix leftover from my banana splits to top my pie, so while peanuts would be most appropriate, use whatever you have on hand.  Also, where many recipes use powdered sugar, making them sometimes a bit too sweet, we've used brown sugar here instead, which seems to soften that sweetness a bit.  Don't worry, even though this pie is also quick and easy, it is still plenty rich and sweet.

Use a commercial pre-made chocolate pie crust if you like. I used the chocolate sables that I made the other day, which were very rich and didn't need much in the way of additional moisture from the melted butter to bind them. If you are making a homemade cookie crust using plain chocolate wafer cookies, you may need more towards the 4 tablespoons of melted butter.

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Creamy Peanut Butter Pie
From the Kitchen of Deep South Dish

*For the Crust:

1-1/2 cups of crushed chocolate cookie crumbs
2 - 4 tablespoons of melted butter, more or less, or
    just enough to moisten the crumbs

For the Filling:

1/2 cup of heavy whipping cream
1 overflowing teaspoon of pure vanilla extract
1/2 cup of packed light brown sugar
3/4 cup of creamy peanut butter
1 (8 ounce) block of cream cheese, softened to room temperature
1/4 cup of finely chopped peanuts, to garnish
Chocolate syrup, to garnish

If making a homemade crust, preheat oven to 350 degrees.  In a small bowl, combine the cookie crumbs with some of the melted butter until the crumbs begin to bind. You may or may not need all of the butter, depending on the type of cookie you are using. Turn the crumbs out into a 9-inch pie plate and press into the bottom and sides of the pie plate to form a pie crust. Bake at 350 degrees F for 10 to 15 minutes. Let cool completely on a wire rack before filling.

Beat the heavy whipping cream with a mixer on medium until it begins to get frothy and thicken slightly.  Add in the vanilla and then the brown sugar, a little at a time, until fully incorporated. Increase speed and continue whipping until cream stiffens and soft peaks form. Scrape out into a separate bowl and set aside.  In the same mixing bowl, add the peanut butter and cream cheese; beat on medium until smooth and well blended. 

Add 1/2 of the whipped cream into the peanut butter mixture and fold in by hand until blended. Add the remaining whipped cream; fold in.  Transfer to the prepared and cooled chocolate crust and swirl or smooth out top. Sprinkle with nuts, cover with plastic wrap and refrigerate for several hours or overnight.

Remove from refrigerator, allow to sit for about 5 to 10 minutes before slicing.  Drizzle each serving with the chocolate syrup before serving, or simply drizzle all over the top of the whole pie before slicing, if preferred.

*Can substitute a commercial chocolate pie crust.

Source: http://deepsouthdish.com

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Old Fashioned Apple Pie
Old Fashioned Buttermilk Chess Pie
Classic Southern Pecan Pie


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