Labor Day Appetizers
-Watermelon Fire & Ice Salsa
Ingredients
3 cups chopped watermelon
1/2 cup chopped green bell pepper
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon chopped green onions
1 tablespoon chopped jalapeno pepper
1/2 teaspoon garlic salt
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Directions Prep 15 m
In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.
-Grilled Bacon-Jalapeno Wraps
Ingredients
6 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package cream cheese
12 slices bacon
Directions
Prep 10 m Cook 10 m
Preheat an outdoor grill for high heat.
Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
Place on the grill, and cook until bacon is crispy.
Tip Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
-Quick Baked Zucchini Chips
Ingredients
2 medium zucchini, cut into 1/4-inch slices
1/2 cup seasoned dry bread crumbs
1/8 teaspoon ground black pepper
Crushed Red Pepper Flakes
2 tablespoons grated Parmesan cheese
2 egg whites
Directions
Prep 5 m Cook 10 m
Preheat the oven to 475 degrees F (245 degrees C).
In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet.
Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.
Thanks to our friends at All Recipes for the help!