What’s better than a 3-day weekend?
To celebrate the end of summer, the Krimson Klover Team is sharing our favorite Labor Day Weekend cookout recipes. Invite your friends and family over—we're serving up 6 simple, crowd-pleasing dishes. Try our go-to dips, sides, mains, cocktails, and desserts. It’s ok to drool a little... (we won’t tell anyone)
Jess
Social Media & Content Coordinator
Cowboy Caviar
The best part about this dish is that you can totally customize it—add or subtract ingredients as you wish!
What you’ll need:
1 can sweet corn
1 can black beans
1 can garbanzo beans
2 cans Rotel
1 red onion
6 jalapeños (5 de-seeded, 1 with seeds)
2 bundles cilantro
6 limes squeezed
Salt to taste
1 teaspoon cumin
Option to add: avocado, bell pepper, cucumber, peach, mango, or pineapple
How to make it:
- Cut fresh ingredients into a small dice and place in a large mixing bowl.
- Drain and rinse black beans and garbanzo beans. Add beans to mixture.
- Drain sweet corn juice into separate cup and set aside. Add corn.
- Add Rotel to bowl of ingredients, juice and all.
- Squeeze limes, add cumin, and salt to taste.
- Mix ingredients and taste test. If too spicy, add half sweet corn juice.
- Enjoy with tortilla chips!
Cat
Design & Product Development
Spicy Mango Jalapeño Margarita
During Covid, my mom and I started to infuse our own tequila with different things such as peppers and fruit. After indulging in our creations (which is not usually a good thing 😂) we ran with the name Not Your Mama's Tequila!
What you'll need:
Not Your Mama's Spicy Tequila (or any type of tequila infused with jalapeño)
Grand Marnier
Agave
Mango
Tajín
Lime
How to make it:
- Cut mango and puree until no chunks are left. Save a few slices of mango on the side for garnish.
- In a cocktail shaker, add Not Your Mama's Spicy Tequila (or any type of tequila infused with jalapeño), Grand Marnier, pureed mango, lime juice, agave, and ice.
- Shake until chilled.
- Rim a chilled glass with lime juice and Tajín.
- Pour cocktail into glass.
- Garnish glass with mango sprinkled with Tajín.
- Enjoy!
Greta
Graphic Designer & Ecommerce Marketing Coordinator
Loaded Baked Potato Salad
The best of both worlds! This is a fun and delicious spin on two classic potato dishes. I’m a firm believer that bacon makes everything better…
What you’ll need:
7 potatoes
Bacon
Green onion
Cheese (cheddar or your preference)
Salt and pepper
How to make it:
- Cut 7 potatoes (Yukon Gold or Russet are great) into cubes.
- Place cubed potatoes into a pot with 1 teaspoon salt, cover with water, and bring to a boil.
- Meanwhile, fry 3 or 4 slices of bacon.
- Once potatoes are fork tender, drain potatoes and place them in the fridge for at least half an hour to cool down.
- Chop cooked bacon, chop 4 stalks of green onion.
- Add ¾ cup sour cream and 6 tablespoons of mayo to the potatoes.
- Add bacon, green onion, ¾ cup of shredded cheese, salt, and pepper to taste.
- Mix well and serve!
Kate
President
Bang Bang Corn
Spicy, salty, buttery… what’s not to like?! Hands down, this is the best way to make grilled corn on the cob. 100% a crowd pleaser.
What you’ll need:
1/2 cup sweet chili sauce
3 tablespoons melted butter
1 tablespoons sriracha
2 cloves garlic, finely minced
Juice of 2 limes
Kosher salt
Freshly ground black pepper
6 ears corn, husks removed
Freshly chopped cilantro, for garnish
How to make it:
- Make bang bang butter: in medium bowl mix together chili sauce, butter, sriracha, garlic and lime juice. Season generously with salt and pepper.
- Heat grill to medium-high.
- Slather butter all over corn and grill, turning occasionally, basting with remaining butter.
- Grill corn until tender and slightly charred, about 10-15 minutes.
- Garish with a light sprinkle of cilantro before serving.
Rhonda
Founder & Creative Director
Grilled Steak Fajitas
This recipe is my absolute favorite go-to for grilled steak fajitas. I’ve made this exactly as directed so many times. The marinade is fantastic! If you’re not a meat eater, it would be great with grilled veggies too.
What you’ll need:
2-3 pounds skirt or flap steak (or flank steak, too!)
4 bell peppers color variety, sliced into strips
1 large onion sliced into strips
12 tortillas
For the Marinade
1/2 cup orange juice
1/4 cup lime juice
1/4 cup soy sauce
2 tablespoons olive oil
2 tablespoons steak fajitas seasoning blend
2 garlic cloves minced
How to make it:
- Mix together the marinade ingredients and add the steak. Toss to coat, cover with plastic wrap and refrigerate 2 hours.
- Grill the steak over medium-high heat and cook for 4 minutes each side. Transfer to a cutting board and allow to rest 5 minutes. Slice against the grain into thin strips.
- While steak is cooking: In a large sauté pan over high heat roast the bell peppers and onions until slightly limp and charred. Set aside.
- Serve sliced steak and vegetables with warm tortillas.
Katie
Brand & Content Strategist
Strawberry Shortcake Ice Cream Bars
Don’t let “ice cream” scare you away from this divine dessert! Surprisingly simple to make, these pops are the perfect way to cool off on a hot day. Because they’re kept in the freezer, you can enjoy them for several days after you make them. Oh wait, we’re sharing these?! 😉
What you’ll need:
3 cups canned coconut milk
1 jar (12-16 ounce) strawberry jam
2 teaspoons vanilla extract
6 ounces white chocolate, chopped
1 tablespoon coconut oil
2 cups freeze dried strawberries
1 cup brown rice crispies
How to make it:
- In a bowl or a blender, blend together the coconut milk, strawberry jam, and vanilla.
- Evenly divide the mix between 8 popsicle molds or use paper dixie cups and stick into the freezer for 2-3 hours or until frozen.
- To make the white chocolate shell, melt the white chocolate and coconut oil together in the microwave. Cook on intervals, stirring every 30 seconds until smooth. Let cool 10 minutes.
- Add the dried strawberries and rice crispies to a blender or ziplock bag. Crush into fine crumbs, then place into a shallow bowl or pie plate.
- Remove the pops from the freezer and cover in white chocolate shell mixture, then roll through the strawberry crumbs. Keep in the freezer until ready to eat!