Cooking with Kate: Take the Labor Out of Labor Day, PART II
BACK BY POPULAR DEMAND—recipes you can make ahead for your Labor Day get together! Whether you’re hosting a backyard barbeque with family or enjoying a day at the lake with friends, your local Brookshire Brothers has everything you need for some fun, make-ahead recipes that are sure to please any crowd! 
Labor Day Weekend Make-Ahead Recipes
Don’t forget to check out last year’s recipes for Ultimate Baked Potato Salad and Honey Lime Fruit Salad!

Cobb Salad Dip

Makes 8-12 servings
This quick, layered dip incorporates all of the flavorful ingredients of the traditional Cobb salad!
2 (8 oz) pkgs cream cheese 
16 oz sour cream 
2 packets dry ranch dressing mix 
1 (8 oz) package shredded lettuce 
1 (8 oz) shredded cheddar cheese 
1 (6 oz) cup crumbled blue cheese 
1 (9 oz) package crumbled bacon pieces 
1 carton grape tomatoes, halved 
1 can grilled corn, drained well 
    • In a medium bowl, mix cream cheese, sour cream, and ranch dressing mix until smooth.
    • Spread evenly into the bottom of a medium-large serving dish.
    • Layer on top – shredded lettuce, shredded cheese, blue cheese crumbles, bacon pieces, tomatoes, and corn.  
    • Refrigerate for at least 2 hours or until ready to serve. Serve dip with assorted chips and crackers.
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!

Quick Grilled Asian Chicken

Makes 4 servings
This succulent grilled chicken is delicious paired with fried rice and stir-fried vegetables or chilled and shredded for Asian chopped salad.

Buckley Farms Boneless Skinless Chicken Breasts

¼ cup regular or low sodium soy sauce
1 ½ tablespoons sesame oil
1 tablespoon seasoned rice vinegar
2 tablespoons honey
1 teaspoon fresh ginger root, grated
2 cloves fresh garlic, minced
4 boneless, skinless chicken breasts
    • In a medium microwave-safe bowl, combine all ingredients except the chicken breasts. Cook for 1 minute in the microwave; stir well.
    • Heat for an additional 30 seconds, watching closely so that the mixture does not boil over. Let marinade cool for 5 minutes.
    • Add chicken breasts and cooled marinade to a gallon zipper bag. Seal tightly and shake bag to ensure that all the chicken is coated in the mixture.
    • Marinate the chicken for 15-20 minutes. Preheat your grill to medium-high heat or heat a skillet or griddle pan on your stove over medium-high heat.
    • Remove chicken from marinade and cook chicken on preheated grill or skillet for 6-8 minutes on each side or until chicken is cooked through and browned. Chicken should be cooked to an internal temperature of 165°F.
Sweet tooth? Check out the cheesecake recipes in "Cooking with Kate: National Cheesecake Day" — a perfect make-ahead dessert!

Crunchy Asian Chopped Salad

Makes 8-12 servings
1 recipe Quick Grilled Asian Chicken, cooked and chilled, small diced or shredded
4 cups shredded coleslaw or romaine lettuce or a combination of both
4 green onions, thinly sliced
2 cups shredded carrots
½ bunch fresh cilantro, stems removed and roughly chopped
2 cups cooked, shelled edamame
1 cup slivered almonds, toasted
2 cups crunchy chow mein noodles
Sesame Dressing:
½ cup olive oil
¼ cup seasoned rice vinegar
2 tablespoons regular or low sodium soy sauce
2 tablespoons sesame oil
2-3 tablespoons honey, to taste
1-2 tablespoons toasted sesame seeds
    • In a small bowl or Mason jar, combine all the dressing ingredients. If using a jar, screw lid on tightly. Whisk or shake dressing until combined. Set aside.
    • In a large bowl, mix chopped/shredded chicken, coleslaw, lettuce, green onions, carrots, cilantro, edamame, and almonds. Add enough of the sesame dressing to lightly coat all ingredients. (Leftover dressing can be stored in an airtight container in the fridge for up to one week.)
    • Serve immediately with crunchy chow mein noodles sprinkled on top.
To make salad in advance – Mix and chill all ingredients – waiting to add the dressing and chow mein noodles until right before serving.
Visit your local Brookshire Brothers for all your Labor Day needs!

View other recipes from Kate Rudasill, Coordinator for 1921 Catering by Brookshire Brothers.
Kate knows food. She grew up with the Southern tradition of good food with the hospitality to match.  A graduate of Texas A & M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate’s greatest joy is bringing people together over a scrumptious meal. 
Cooking with Kate: Take the Labor Out of Labor Day!
Labor Day may be just around the corner, but you can keep it labor-free with one of these quick recipes that can be made in advance! Whether you are enjoying a day at the lake or hosting a backyard barbeque, your food will impress your loved ones—and you’ll get to enjoy the party yourself! What’s more, these recipes feature lots of great produce, so get yours farm fresh at your local Brookshire Brothers today!
Read more: Bring the heat this weekend with Kate’s tips on summer grilling!

Ultimate Baked Potato Salad

from Catering with Kate
Makes 8-12 servings


4 lbs small or bite-sized potatoes
any combination of baby gold, red, purple, blue, or fingerling potatoes
1 lb sliced bacon
1 (16 oz) carton sour cream
3 tablespoons mayonnaise
2 cups shredded cheddar jack cheese
3 tablespoons fresh chives, finely chopped
1 tablespoon Montreal steak seasoning
½ teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper


Rinse potatoes under running water to remove any dirt. Cut small potatoes in half and place in a large pot. Cover with water and bring to a boil over high heat. Note: if using larger potatoes, cut into 1-inch cubes before cooking.Reduce heat to medium and cook until potatoes are just tender (about 5-8 minutes). Drain the potatoes, transfer to a large bowl or platter, and place in refrigerator to cool completely.
Read more: There’s a place for that! Find out what the best places are for storing food in your fridge.
While the potatoes are cooling, cut the bacon into ¼-inch pieces and cook over medium heat in a large skillet until crispy. Remove cooked bacon from the skillet with a slotted spoon and drain on a paper towel lined plate. Let cool, and crumble any larger pieces. Set aside.
Read more: BYOB? You’ll definitely need Kate’s recipe for Sweet and Spicy Beer Braised Sausage
In a large bowl, mix sour cream, mayonnaise, shredded cheese, chopped chives, and seasonings. Taste the mixture and add additional seasonings, if needed. Gently fold the cooled potatoes and crumbled bacon into the sour cream mixture until everything is well coated. Cover with a lid or plastic wrap and refrigerate for at least 4 hours or overnight before serving.
Read more: Vegetarians can join the fun too with this recipe for Black Bean Sliders!

Honey Lime Fruit Salad

from Catering with Kate
Makes 8-12 servings


1 large pineapple, peeled, cored, and cut into bite-sized pieces
2 cups red or green grapes, washed and cut in half
1 pint strawberries, washed, stems removed, and cut in half
1 cantaloupe, peeled, seeds removes, and cut into bite-sized pieces
4 stone fruits, pit removed and cut into bite-sized pieces
– any combination of mangoes, nectarines, plums, pluots, peaches
2-4 apples (depending on size), cored and cut into bite-sized pieces
– any combination of Pink Lady, Cameo, Gala, Fuji, Granny Smith, Honeycrisp, or your favorite
1 pint fresh blueberries
Read more: With five different recipes, this blog from Kate is bursting with blueberries!!
¼ cup good quality honey
Zest of 2 limes
Juice of 2 limes


Wash and cut up all fruit and place in a large bowl. Add honey, lime zest, and lime juice. Gently toss to coat. Cover and chill for at least 2 hours before serving.
Read more: Sad summer’s ending? Check out Kate’s recipes for “Cooking Away the Labor Day Blues”!


View other recipes from Brookshire Brothers Catering Coordinator, Kate Rudasill.

Kate Rudasill, Catering Coordinator for Brookshire Brothers, has been in the food-service industry for the past 14 years. As a graduate of Texas A&M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate grew up with Southern tradition in her blood which caused her to have a deep love for bringing people together with food.