Fav BBQ side dish

I know it’s a little late but I’m hosting family on both sides and wanted to make a few side dishes. What’s ur fav? And do u mind sharing the recipe?

Re: Fav BBQ side dish

Tortellini salad
And I was craving some today too

Make the tortellini and put it in a bowl when done and pour olive oil into it and mix

Then steam broccoli florets and carrots and red bell pepper until they’re tender. Some people steam them together. I do them each separately cuz Broc usually takes longer.

When they’re done Put them into the same goal as the tortellini and mix them all up with olive oil and I sometimes put some zesty Italian dressing. Right before you serve it chop up a little bit of red onion and garlic and add some cheese on top

Re: Fav BBQ side dish

I have a few sides are my fav


Corn pudding

Preheat oven 350

1 box jiffy corn muffin mix
1 - 16 oz container sour cream
1 can creamed corn
1 can reg. corn (drained)
1 beaten egg
1 stick butter melted

8x8 pan

Melt butter in pan you are cooking with (or in bowl and then put in pan) coat bottom and sides of pan with the melted butter then pour butter into your mixing bowl.
Then Put in corn muffin mix, sour cream, egg, creamed corn and reg corn. Mix until completely incorporated.

Pour mixture into pan. Bake at 350 for 1 hour. Sometimes it's done at 50 minutes (depends on your oven) you can tell by the golden edges. It will it’ll be jiggly looking in the middle but as it cools, it’ll get tighter




Pasta salad:
Tri color rotini - cook too Al dente and cool
Chop up:
Roasted red peppers
Black & green olives
Red onion (very fine)
Giardiniera Salad (I like cento brand)
Use the juice from the salad and olive oil to mix in with the pasta & veggies.
This pasta salad usually has chopped ham, salami & cheeses but I usually leave it plain for a BBQ. And is good for vegetarian option

Healthier option is Quinoa Salad:

1 cup uncooked quinoa, rinsed in a fine-mesh colander
2 cups water
1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
1 medium cucumber, seeded and chopped
1 medium red bell pepper, chopped
¾ cup chopped red onion (from 1 small red onion)
1 cup finely chopped flat-leaf parsley (from 1 large bunch)
¼ cup olive oil
¼ cup lemon juice (from 2 to 3 lemons)
1 tablespoon red wine vinegar
2 cloves garlic, pressed or minced
½ teaspoon fine sea salt
Freshly ground black pepper, to taste

To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.
This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.

Message edited 9/15/2021 9:56:04 PM.

Fav BBQ side dish

Greek quinoa salad- cook quinoa according to package. Add in chopped cucumber, red pepper, kalamata olives, 1 can chickpeas drained and rinsed and crumbled feta. Mix olive oil, fresh lemon juice, fresh dill, s&p to make the dressing. Toss together.

I also make a Mexican street corn pasta salad but I get the specific ingredients from Trader Joe’s- it’s just pasta, a bag of their frozen Mexican street corn, Greek yogurt (you could also use mayo), a can of drained and rinsed black beans and top with cotija and cilantro (if you like cilantro).

Re: Fav BBQ side dish

Fav BBQ side dish

I’ve also been dying to make the skinny taste lobster roll pasta salad but my Trader Joe’s is always out of the langostino tails and I’m not shelling lobster for it to go into a pasta salad.

Re: Fav BBQ side dish

Posted by LuckyStar

Posted by PhyllisNJoe

Healthier option is Quinoa Salad:

1 cup uncooked quinoa, rinsed in a fine-mesh colander
2 cups water
1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
1 medium cucumber, seeded and chopped
1 medium red bell pepper, chopped
¾ cup chopped red onion (from 1 small red onion)
1 cup finely chopped flat-leaf parsley (from 1 large bunch)
¼ cup olive oil
¼ cup lemon juice (from 2 to 3 lemons)
1 tablespoon red wine vinegar
2 cloves garlic, pressed or minced
½ teaspoon fine sea salt
Freshly ground black pepper, to taste

To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.
This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.

Great minds!

Fav BBQ side dish

I always make this pasta salad:
1 lb Rotini (tricolor or plain)
Cut up 1 log of the Belgioso Fresh Mozzarella into chunks
Slice up about 1/2 package of sliced pepperoni (I use turkey pepperoni, but you can use regular)
1 can of chopped black olives
1 container sliced cherry tomatoes
1 bag fresh baby spinach- I put this in a colander and drain my pasta over it to wilt it.
Add all ingredient and use Good Seasons Italian dressing

Also, string bean salad was popular this year:
boil string beans
Add: red pepper hulls (the jarred ones in vinegar), red onion, sliced thin, small pieces of fresh mozzarella (can buy the tiny ones in the container of water). You can add olives and/or tomatoes too. Dress with oil, vinegar, salt & pepper.