Labor Day Weekend 2020

I hear summer is winding down? Can't relate... here in SoCal we don't get much of an Autumn. Doesn't mean I don't absolutely love all things fall. I personally won't be making anything fall related until after Labor Day Weekend. 

I will be relaxing this Labor Day Weekend, not cooking too much and just enjoy the time with my family.

Grilled Chicken Caesar Salad Printable Recipe

4 Chicken Breast, cut in half horizontally 

Salt

1 1/2 Tsp. Freshly Ground Black Pepper

4 Anchovy's Smashed to a Paste 

8 Cloves of Garlic, minced

3 Tbsp. Mayo

1 Tbsp. Dijon Mustard

1 Tbsp. Extra Virgin Olive Oil

8 Shallots, halved horizontally

Salad
4 Anchovy's, smashed to a paste

2 Lemons

2 Tbsp. Mayo

5 Tbsp. Dijon Mustard

1 Tbsp. Olive Oil

2 Oz. Parmesan Cheese

Salt

Freshly Ground Black Pepper

2 Romaine Hearts, roughly chopped

1 Loaf of Country Style Bread, sliced on a diagonal

In a medium sized bowl, add in the anchovy paste, garlic, mayo, mustard, Olive Oil, and the 1 1/2 Tsp. freshly grated black pepper, and mix until combined. 

Season front and back of each chicken breast with salt and place into the mayo making sure each piece is evenly covered, set aside.

Pre-heat your grill or grill pan and place the halved shallots and chicken on top of the grill. Grill the chicken 2-3 minutes on each side or until fully cooked through. Grill Shallots until slightly softened about 6-8 minutes total, making sure to turn often. Slice the chicken and shallots after resting for 5 minutes.

Cut your bread pieces on a diagonal and lightly drizzle with olive oil, salt, and pepper. Grill each piece of bread until lightly toasted. Set aside.

In a large bowl, zest and juice your lemons, add in the anchovy paste, mayo, mustard, olive oil and whisk to combine. Stir in the parmesan cheese, taste, and season with salt and pepper. Add chopped romaine and toss to combine. 

Plate the salad, top with sliced shallots, chicken, and a piece of crostini on the side. Serve and enjoy.

Berry Cheesecake Trifle Printable Recipe

8 oz. Cream Cheese, softened

1 Cup Sour Cream

1 Cup Powdered Sugar

1 Tsp. Vanilla Bean Paste (vanilla extract works if you don't have the paste)

1 Tsp. Powdered Vanilla Pudding Mix

Pinch of Salt

6 Graham Crackers, crushed (about 1 cup)

4 Tbsp. butter, melted

2 Tsp. Sugar

1/2 Cup Berry Preserves

1/2 Cup Assorted Fresh Berries

4 Sprigs of Fresh Mint

In a bowl add in the cream cheese, sour cream, pinch of salt, vanilla paste, powdered sugar, vanilla pudding mix and using an electric whisk mix until well combined, about 3 minutes.

Combine crushed graham crackers, melted butter, and sugar and stir.

Spoon the graham crackers into the bottom of four 6 oz. glass jars, don't press down. top with 1/4 cup cream cheese mixture, 2 Tbsp. berry preserves, then another 1/4 cup  of the cream cheese mixture. Repeat for the other three jars. Refrigerate until ready to eat, top with fresh berries and mint.

Serve and enjoy.

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I have kind of been in a food rut whilst quarantining these past couple of weeks. What is your go to easy dinner? Let me know in the comments down below.

Also if you have any Netflix recommendations cause your girl has been stuck re-watching The Office, not that it's a bad thing. Just looking for something new. :)