BBQ season is officially in full swing. Likely, some coleslaw, burgers, hot dogs, and a freeze pop or two will make their way onto your paper plate this Summer. While there is nothing wrong with the basics, it’s always fun to switch things up.
The recipes we’ve compiled below feature a unique spin on your favorite Summertime treats. Not only can you elevate your basic paper napkin thanks to MY DRAP, but also your Summer BBQ menu. Bon Appetit!
Amp up your traditional chicken drumstick with this sweet, sticky, tangy, and fiery version, featuring ingredients like chile sauce, hoisin sauce, rice vinegar and ginger.
2 tablespoons vegetable oil
1 teaspoon Chinese five-spice powder
16 chicken drumsticks (3 pounds)
Salt and freshly ground pepper
3/4 cup hoisin sauce
1/4 cup sweet Asian chile sauce or hot pepper jelly
1/4 cup unseasoned rice vinegar
1/4 cup chicken stock or broth
2 tablespoons minced fresh ginger
2 large garlic cloves
1 teaspoon toasted sesame oil
1 cup toasted sesame seeds
1. Preheat the oven to 425°. In a large bowl, mix the vegetable oil with the five-spice powder. Add the chicken, season with salt and pepper and toss. Arrange the chicken on a foil-lined baking sheet. Roast for about 35 minutes, turning twice, until cooked.
2. Meanwhile, in a blender, combine the hoisin sauce, chile sauce, rice vinegar, stock, ginger, garlic and sesame oil and puree until very smooth. Transfer to a saucepan and simmer until slightly thickened, 5 minutes.
3. Transfer the chicken to a bowl and toss with the sauce, until completely coated.
4. Preheat the broiler and position a rack 8 inches from the heat. Return the chicken to the baking sheet and broil for about 10 minutes, brushing with the sauce and turning occasionally, until glazed and sticky.
5. Add the sesame seeds to a bowl. Dip the chicken in the seeds to coat; serve.
Source: Food & Wine
This easy whole salmon recipe can be thrown on the grill and is a huge crowd-pleaser. And the ingredients are things you probably already have in your cabinet.
1 1/4 cups extra-virgin olive oil
1 large shallot, thinly sliced
1/4 cup chopped dill
Freshly ground pepper
One 4 1/4-pound wild king salmon filet with skin
1/2 cup sour cream
1/4 cup whole-grain mustard
1/4 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
2 tablespoons Champagne vinegar
1. In a bowl, whisk 1 cup of the oil with the shallot and dill; season with salt and pepper. Pour two-thirds of the marinade onto a rimmed baking sheet; add the salmon skin side up. Spread the remaining marinade over the skin. Cover. Refrigerate for 2 to 4 hours.
2. Meanwhile, in a medium bowl, whisk the sour cream with the mustard, lemon zest, lemon juice, vinegar and remaining 1/4 cup of oil; season with salt and pepper. Refrigerate the sauce until chilled, about 15 minutes.
3. Preheat the broiler and position a rack 6 inches from the heat. Scrape the marinade off the salmon and transfer it skin side down to another large rimmed baking sheet. Season with salt and pepper. Broil the salmon for about 12 minutes, until an instant-read thermometer inserted in the thickest part of the fillet registers 125°. Let the salmon rest for 10 minutes, then transfer it to a platter. Serve with the mustard sauce.
Source: Food & Wine
A Thai take on the traditional burger, these turkey burgers are seasoned with lemongrass, ginger, and basil, and are served with a Crunchy Asian Slaw and Spicy Aioli. Serve on a freshly grilled bun, or for a healthier option try it in a lettuce wrap or over grains and greens for a healthy bowl.
1 lb ground turkey
3 tablespoons shallot, very finely diced ( or red onion)
1 ½ teaspoon fresh grated, or chopped ginger
2 garlic cloves- finely minced ( or 1 teaspoon granulated garlic)
1 tablespoon finely chopped lemongrass
2 tablespoons chopped Thai basil (or reg basil, cilantro, or mint)
1 teaspoon lime zest
1 scallion, chopped
½ – 1 jalapeño, seeded, finely chopped ( or substitute 1 Tablespoon sriracha sauce, or red chili sauce)
1 tablespoon fish sauce (or sub soy sauce)
1 teaspoon sugar
¼ teaspoon white pepper– optional
1 cup grated carrots
1 cup shredded purple cabbage
1 scallion, thinly sliced
2 tablespoons lime juice ( or rice wine vinegar)
1 tablespoon olive oil
1 teaspoon sugar
¼ teaspoon salt and pepper
1/4 cup mayo, vegan mayo or tartar sauce
1–2 tablespoons sriracha or chili garlic sauce
Optional Additions: Toasted Buns, Cucumber Ribbons, pickled red onions, Pickled radishes, spicy greens like watercress, sprouts, avocado
Source: Feasting at Home
Lamb-based merguez sausages add a distinct, juicy flavor to the traditional hot dog. This flavorful recipe is sure to be a hit amongst the hot dog connoisseurs at your BBQ.
4 onions, minced
30 ml (2 tbsp.) butter (or dairy-free butter substitute)
30 ml (2 tbsp.) cider vinegar
6 merguez sausages
35 g (1 cup) flat-leaf parsley, chopped
15 ml (1 tbsp.) olive oil
60 ml (¼ cup) old-fashioned mustard
6 hot dog buns
1. In a nonstick skillet over medium heat, brown the onions in the butter, about 15 minutes. Salt and pepper. Deglaze with 15 ml (1 tablespoon) of the vinegar. To book.
2. Preheat barbecue on high. Oil the grill.
3. Reduce the intensity of the barbecue to medium heat. Grill the sausages for 8 to 10 minutes, turning them regularly, or until cooked through. Toast the buns.
4. Meanwhile, in a small bowl, mix the parsley with the remaining vinegar and oil. Salt and pepper.
5. Spread the mustard on the buns. Top with sausages. Top with caramelized onions and parsley mixture. Serve with a green salad, if desired.
A colorful take on an old BBQ favorite, this red cabbage coleslaw is crunchy, vibrant, flavorful, and oh so easy to make!
1 head red cabbage, cut into shreds
1 cup shredded carrots
3/4 cup mayonnaise
1 1/2 tablespoons apple cider vinegar
1/2 teaspoon celery seed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1. Add shredded cabbage, carrots, onions, parsley and sunflower seeds to a large bowl.
2. To make the dressing, stir together mayonnaise, apple cider vinegar, celery seeds, salt and pepper in a small bowl.
3. Pour dressing over slaw and toss to coat.
4. Serve immediately or store in the refrigerator.
Source: Food Lovin’ Family
Sweet corn, light herbs, and a fresh dressing come together to create this elevated Summertime classic. This salad is super easy to make, and works as both a refreshing side dish and a topper for hot dogs.
4 ears fresh sweet corn
1/2 cup cherry tomatoes cut in half
1/2 cup diced cucumber
1 green bell pepper, diced
1/4 cup diced red onion
1/2 cup fresh basil, chopped
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
Mix all of the salad ingredients together in a medium bowl. In a separate bowl or jar, whisk together dressing ingredients. Pour over salad and toss.
Source: Food Lovin’ Family
Perfectly tangy and sweet dressing, not overcooking the macaroni, and plenty of veggies and hard-boiled eggs is what you need to elevate your ordinary macaroni salad. The perfect BBQ side!
3 & 1/2 cups dry elbow macaroni*
1 tablespoon salt, for the boiling water
4 eggs, hard boiled
1 & 1/2 cups mayonnaise
1/3 cup granulated sugar
3 tablespoons yellow mustard
1 tablespoon apple cider vinegar
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon celery seed
1/8 to 1/4 teaspoon cayenne pepper, optional
1 tablespoon or more to taste sweet pickle relish
1 tablespoon fresh lemon juice
1 (4-oz) jar pimientos, drained
2-3 medium carrots, peeled and shredded
1/2 green bell pepper, chopped very small
2 stalks celery, chopped very small
2 tablespoons red onion, chopped small
2 tablespoons yellow onion, chopped small
1-2 tablespoons fresh dill, chopped
1 tablespoons chives, chopped
a little more mayonnaise, for after chilling
1. Bring about 10 cups of water to a boil in a large pot set over high heat. Once boiling, add 1 tablespoon salt and 3 and 1/2 cups dry elbow macaroni. Boil for about 7-9 minutes, until the pasta is al dente. Try not to overcook it. Nobody wants mushy macaroni! When it is al dente, drain immediately and return to the pot. Drizzle with a bit of oil and stir so that the pasta doesn’t stick to itself.
2. If you have a steamer, steam 4 eggs over boiling water set over high heat for 11 minutes. (Don’t put the eggs in the basket until the water is boiling.) Cool in an ice bath. If you don’t have a steamer, cover eggs with 1 inch of cold water and bring to a boil, then turn off heat and let sit with the lid on for about 12 minutes, then put in ice bath to stop the cooking. Once cool, peel the eggs and chop roughly.
3. Meanwhile, make the dressing. In a large bowl, add 1 and 1/2 cups mayonnaise, 1/3 cup white sugar, 3 tablespoons yellow mustard, 1 tablespoon apple cider vinegar, 2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon celery seed, 1/8 or 1/4 teaspoon cayenne pepper (this adds great flavor and not much heat, if you are nervous just add a pinch), 1 tablespoon sweet pickle relish, and 1 tablespoon fresh lemon juice. Whisk it all together.
4. Now prep your veggies. The reason this is my favorite macaroni salad is because there are no giant chunks in it. Make yours according to your preference, but I always prefer smaller pieces of veggies that blend into the salad rather than sticking out. Drain the pimientos. Shred 2-3 carrots. Chop up half a green bell pepper, 2 stalks of celery, and mince 2 tablespoons each red and yellow onion. Chop up 1-2 tablespoons dill and a tablespoon of chives.
5. Add the pimientos, shredded carrot, green bell pepper, celery, red onion, yellow onion, dill, chives, cooked pasta, and chopped eggs to the bowl with the dressing.
6. Stir it all together and taste it. Add more salt, pepper, or other seasonings to taste.
7. Let the macaroni salad chill for 2-4 hours until cold. Get it out of the fridge and let it sit on the counter for about a half hour before serving, to take the chill off. Just before serving, stir a spoonful of mayonnaise in to make it extra creamy!
8. This recipe can me made 24 or even 48 hours in advance! When serving, be prepared with a bit of mayonnaise and maybe an extra squeeze of lemon just before serving, to loosen it up and brighten the flavor a bit.
This macaroni salad will keep in the fridge for about 1 week.
Source: The Food Charlatan
All you need is a box of Bisquik mix, some readily available pantry ingredients, and your guests will think you spent hours slaving away at the stove. This minimum effort, maximum impact cornbread is the perfect accompaniment to your BBQ spread.
2 cups Bisquick baking mix
½ cup white sugar
½ cup cornmeal
½ teaspoon baking powder
2 whole eggs
1 cup water
½ cup melted butter
1. Preheat oven to 350 degrees Fahrenheit.
2. In a mixing bowl, whisk together dry ingredients. Add eggs, water, and butter and whisk until just combined and no dry spots remain. There’s no need to get the lumps out, over mixing will make your cornbread dry and tough.
3. Pour batter into a greased 8×8 pan or 10″ cast iron skillet and bake for 25-30 minutes until golden brown on top. A toothpick should come out clean when inserted in the middle when done.
Souce: Heather Likes Food
A classic, this rustic, summertime dessert is the perfect way to cap off your BBQ. It’s also a great way to put your juicy, sweet, seasonal peaches to good use!
6 large peaches, sliced (about 2 1/2 lb.)
1/4 c. granulated sugar
Juice of 1/2 lemon
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
Pinch kosher salt
1 1/2 c. all-purpose flour
1 c. packed brown sugar
1/2 tsp. kosher salt
1/4 tsp. ground cinnamon
1/2 c. (1 stick) melted butter (can substitute for dairy-free butter)
Vanilla ice cream, for serving (optional)
1. Preheat oven to 375°. Make peaches: In a large bowl, combine peaches, sugar, lemon juice, cinnamon, ginger, and salt.
2. Make topping: In a medium bowl, combine flour, brown sugar, salt, and cinnamon. Pour in melted butter and stir until mixture resembles coarse crumbs.
3. Pour peaches and juices into a large baking dish. Sprinkle crumb topping evenly over peaches.
4. Bake until topping is golden and peaches are bubbling, 45 to 50 minutes.
5. Serve warm with ice cream, if desired.
Simple yet delicious, this cake recipe requires no baking or mixing! This old-fashioned icebox cake consists of layers of cookies (such as graham crackers, Oreos, or wafers) with whipped cream filling in between the layers. They need to be refrigerated for over 4 hours or overnight to turn into a delicious cake. That’s why it’s also called a refrigerator cake.
15 sheets graham crackers (16 oz)
1 1/2 cups milk add more if needed
7 oz vanilla instant pudding mix (2 small boxes)
8 oz cream cheese softened
3 cups whipped cream or whipped topping
3 cups fresh strawberries chopped (plus 12-15 halved for topping)
1 1/2 cups fresh blueberries optional
1. Wash strawberries and pat dry with paper towel. Chop them into small pieces
2. In a medium bowl, mix the instant pudding with softened cream cheese.
3. Add in milk and whisk until smooth.
4. Fold the whipped cream into the pudding mixture. Mix until thoroughly combined.
5. Grease a 13×9 inch dish and add a thin layer of pudding mixture onto the bottom.
6. Add a single layer of graham crackers on top. Break the cookie if needed to fit the dish.
7. Spread a 1/2″ thick layer of pudding mixture on top of the graham crackers to cover using a spatula.
8. Arrange 1/3 of the berries on top of the pudding layer.
9. Repeat the graham cracker / pudding mixture / strawberries layering two more times, finishing with the berries.
10. Cover the dish with plastic wrap and chill for at least 4 hours up to 2 days before serving. Enjoy!
Source: Izzy Cooking