#bbqside

[forkfulofflavor]

Jalapeno Corn Coleslaw Ingredients: 8 cups shredded Napa or green cabbage 3 ears fresh corn (about 2 cups) 1/2 large jalapeno, minced (about 1/4 cup) 1/2 bunch fresh cilantro, finely chopped (about 1/2 cup) 2 green onions, sliced thin (about 1/4 cup) Dressing Ingredients: 3/4 cup mayonnaise 3 tablespoons sugar 2 tablespoons Dijon mustard 2 tablespoons fresh lime juice 1 teaspoon celery seeds 1/2 teaspoon kosher salt Directions: In a large mixing bowl, combine the shredded cabbage, corn, minced jalapeno, cilantro, and green onions. In a smaller bowl, whisk together the mayonnaise, sugar, Dijon mustard, lime juice, celery seeds, and kosher salt until smooth. Pour the dressing over the cabbage mixture and toss everything together until evenly coated. Serve immediately or refrigerate until ready to enjoy. Prep Time: 15 minutes Cooking Time: 0 minutes Total Time: 15 minutes Kcal: 180 kcal per serving Servings: 8 servings This Jalapeno Corn Coleslaw is the perfect combination of crunchy cabbage, sweet corn, and the zesty kick of fresh jalapeno. The creamy dressing, infused with Dijon mustard, lime juice, and celery seeds, ties everything together with a delightful balance of tangy and sweet flavors. Fresh cilantro and green onions add an extra layer of brightness, making this slaw a refreshing yet bold side dish. It’s a great addition to summer barbecues, picnics, or as a topping for tacos and sandwiches. The heat from the jalapeno can be adjusted to suit your preference, making this coleslaw a versatile and crowd-pleasing favorite.

[gadgetzanauctionhouse]

This Grilled Pepper Potato Salad with Creamy Mustard Dressing is the perfect side dish for any summer barbecue or picnic. The smoky grilled peppers and tender baby potatoes are coated in a creamy and tangy mustard dressing, creating a delightful combination of flavors and textures.

Ingredients: 2 lbs baby potatoes, halved. 2 red bell peppers, quartered. 1/4 cup olive oil. Salt and pepper to taste. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon honey. 2 cloves garlic, minced. 2 tablespoons fresh lemon juice. 1/4 cup fresh parsley, chopped. 1/4 cup green onions, thinly sliced. 1/4 cup crumbled feta cheese.

Instructions: Warm up the grill over medium-high heat. Take two large bowls and add the baby potatoes that have been cut in half. Add two tablespoons of olive oil, salt, and pepper. For about 15 to 20 minutes, turn the potatoes over every so often while grilling until they are soft and have grill marks. Take them off the grill and let them cool down a bit. Add salt and pepper to the red bell peppers and brush them with the rest of the olive oil. Then, put them on the grill for about 10 to 12 minutes, or until they are slightly charred and soft. Take them off the grill and let them cool down. Whip the Dijon mustard, honey, minced garlic, and fresh lemon juice together in a small bowl. This will make the creamy mustard dressing. Add pepper and salt to taste. Remove the red bell peppers from the grill and chop them up into small pieces. Add these to the bowl with the grilled potatoes. Add the creamy mustard dressing to the grilled peppers and potatoes, and gently toss them to cover them all. Chop up some fresh parsley, green onions, and feta cheese and sprinkle them on top. If you want, you can serve the Grilled Pepper Potato Salad warm. Enjoy your creamy potato salad that tastes like it was cooked over a fire!

Prep Time: 15 minutes

Cook Time: 25 minutes

AmsOil-Indy

[spoopy-gaster]

These smoky Southern baked beans are a perfect side dish for your barbecue or family gathering. Packed with flavor from barbecue sauce, molasses, and a hint of smokiness, they'll be a hit at any event.

Ingredients: 4 cans 15 oz each navy beans, drained and rinsed. 1 cup barbecue sauce. 1/2 cup ketchup. 1/4 cup molasses. 1/4 cup brown sugar. 2 tablespoons Dijon mustard. 1 tablespoon Worcestershire sauce. 1 teaspoon liquid smoke. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper. 1/2 cup diced bacon. 1/2 cup diced onion. 1/4 cup chopped fresh parsley for garnish.

Instructions: Set the oven temperature to 175C 350F. Navy beans, barbecue sauce, ketchup, molasses, brown sugar, Dijon mustard, Worcestershire sauce, liquid smoke, onion and garlic powder, black pepper, and cayenne pepper should all be combined in a big bowl. Blend thoroughly. Cook bacon cubes in a skillet over medium heat until they become crispy. Cook the chopped onion in the skillet until it becomes tender. Fill the bowl with beans and top with the bacon and onion mixture. Mix everything together. Spread the bean mixture evenly in a baking dish after transferring it there. Bake for 45 to 50 minutes, or until the top is golden brown and the beans are bubbly, in a preheated oven. Take it out of the oven, allow it to cool down for a little while, and then top with freshly chopped parsley before serving.

Prep Time: 20 minutes

Cook Time: 50 minutes

Omma Studio

[easyrecipesdash]

Classic Macaroni Salad

Creamy, Dreamy Comfort Food Delight Classic Macaroni Salad brings a wave of nostalgia straight from my grandma’s kitchen to yours. This creamy pasta dish, with See Recipe & Get the full instructions here!

Classic Macaroni Salad

Enjoy our Classic Macaroni Salad recipe, packed with flavor and perfect for any gathering. Easy to make and deliciously satisfying!

[tamagobuns]

With just four simple ingredients, this coleslaw recipe is very simple to make. This is a great side dish for your next BBQ or picnic, and everyone will love it.

Ingredients: 1 medium green cabbage, finely shredded. 1 large carrot, grated. 1 cup mayonnaise. 1/4 cup white sugar.

Instructions: In a large mixing bowl, combine the finely shredded green cabbage and grated carrot. In a separate bowl, whisk together the mayonnaise and white sugar until well blended. Pour the mayonnaise mixture over the cabbage and carrot, and toss until the vegetables are evenly coated with the dressing. Refrigerate for at least 2 hours before serving to allow the flavors to meld together. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Youphoric Sound

[yourfavisawarcriminal]

The bacon and brown sugar in these baked beans make them taste great. They are perfect for a BBQ.

Ingredients: 6 slices bacon, chopped. 1 onion, finely diced. 2 cans 28 oz each baked beans. 1/2 cup ketchup. 1/3 cup brown sugar. 2 tablespoons molasses. 1 tablespoon Dijon mustard. 1 teaspoon Worcestershire sauce. 1/2 teaspoon black pepper. 1/4 teaspoon garlic powder.

Instructions: Preheat oven to 350F 175C. In a skillet, cook chopped bacon until crispy. Remove excess grease. Add finely diced onion to the skillet and saut until softened. In a large mixing bowl, combine baked beans, ketchup, brown sugar, molasses, Dijon mustard, Worcestershire sauce, black pepper, and garlic powder. Stir in the cooked bacon and onions, ensuring even distribution. Transfer the mixture to a baking dish and spread it evenly. Bake in the preheated oven for 45-50 minutes or until the beans are bubbly and the top is caramelized. Remove from the oven and let it cool for a few minutes before serving.

Prep Time: 15 minutes

Cook Time: 50 minutes

the mudang

[plymouthart]

This grilled potato salad is a delicious twist on a classic favorite. Grilling the potatoes adds a smoky flavor and a nice texture to the dish. The tangy dressing with a hint of sweetness perfectly complements the charred potatoes, making it a great side dish for any barbecue or gathering.

Ingredients: 6 medium potatoes, washed and cubed. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup red onion, finely chopped. 1/4 cup celery, finely chopped. 2 tablespoons fresh parsley, chopped. 2 tablespoons apple cider vinegar. 2 tablespoons Dijon mustard. 2 tablespoons honey. 1/4 cup mayonnaise. 1/4 cup Greek yogurt.

Instructions: Set the grill on medium heat. Add the cubed potatoes to a bowl and mix them with the olive oil, salt, and pepper until they are well covered. Put the potatoes on the grill and cook them, turning them every so often, for 15 to 20 minutes, or until they are soft and lightly charred. Apple cider vinegar, Dijon mustard, honey, mayonnaise, Greek yogurt, and red onion should all be mixed together in a different bowl. After the potatoes are done cooking, add them to the bowl with the dressing. Mix it all together slowly until the potatoes are well covered in the dressing. To taste, add more salt and pepper to the food. Serve hot or cold. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

Welcome to Miss Bosellos Class

[queerlyrepme]

This creamy potato salad is the perfect BBQ side dish that will have everyone coming back for seconds. The combination of tender potatoes, crunchy celery, and tangy pickles in a creamy dressing is simply irresistible.

Ingredients: 4 cups diced potatoes. 1/2 cup mayonnaise. 2 tablespoons sour cream. 1 tablespoon Dijon mustard. 1/2 cup chopped celery. 1/4 cup chopped red onion. 2 hard-boiled eggs, chopped. 1/4 cup chopped dill pickles. Salt and pepper to taste. Paprika for garnish.

Instructions: Boil the diced potatoes until tender, about 10-15 minutes. In a large bowl, mix together mayonnaise, sour cream, and Dijon mustard. Add the cooked potatoes, celery, red onion, hard-boiled eggs, and dill pickles to the bowl. Stir gently to combine all the ingredients. Season with salt and pepper to taste. Chill the potato salad in the refrigerator for at least 1 hour before serving. Sprinkle paprika over the top as a garnish. Serve as a delightful BBQ side dish!

Prep Time: 15 minutes

Cook Time: 15 minutes

MusingZero