By the end of summer, you start to recognize the same dishes at all of your weekend barbecues. While the traditional dishes are crowd pleasers for a reason, why not mix it up as wow your family and friends with a new staple? By adding new ingredients to your favorite dishes or trying new combinations, your next barbecue will be one to remember.
Coleslaw is a barbecue side dish staple, but the traditional version can be sloppy and drenched in unhealthy mayonaise. Try this recipe AllRecipes instead for a creamy and tangy taste without the high fat content. Mixing greek yogurt in with the mayo has all of the texture with half of the fat.
- 12 ounces plain Greek yogurt
- 1/2 cup mayo
- 1/4 cup white vinegar
- 2 tablespoons honey
- 2 12 ounce packages of coleslaw mix
- Salt and pepper to taste
Directions: Stir yogurt, mayo, vinegar, and honey together in a large bowl. Add coleslaw mix and toss to coat. Season with salt and pepper. Chill in the refrigerator for at least an hour or until ready to serve.
2. Grilled Corn
Corn on the cob is one of the parts of summer, but the sweet juicy corn is made even better when smoked on the grill. This recipe from Food Network uses paprika to add some heat, but your favorite spice will work too.
- Ears of corn with the husks on
- Salt and paprika
Directions: Peel back the husks, leaving them attached at the base of the ear of corn. Remove any excess corn silk and rub with butter, then sprinkle with salt and paprika. Pull husks back over the kernels and place on a grill with low heat for about 15 minutes, rotating occassionally.
3. Tortellini and Tomato Pasta Salad
Pasta salad is a regular dish in the barbecue buffet line, but the addition of tortellini make this dish from Southern Living stand out. The decadent cheese-filled pasta are livened up with fresh tomatoes and a bright herb dressing.
- 2 (9-ounce) packages refrigerated cheese-filled tortellini
- 1/2 cup olive oil
- 1/2 cup freshly grated Parmesan cheese
- 3 tablespoons fresh lemon juice
- 2 garlic cloves
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 2 cups baby heirloom tomatoes, halved
- 1 cup fresh corn kernels
- 1/2 cup thinly sliced green onions
- 1/2 cup coarsely chopped fresh basil
- Salt and pepper
Directions: Prepare tortellini according to package directions. Meanwhile, process olive oil and next 5 ingredients in a blender until smooth. Toss olive oil mixture with hot cooked tortellini, tomatoes, and next 3 ingredients. Season with salt and pepper to taste.
4. White Bean Salad
Everyone expects baked beans at a barbecue, so surprise the crowd with The Kitchn’s light, vegetable-filled salad and you’re sure to have some fans on your hands. This recipe requires more time than doctoring up a can of ready-made baked beans, but trust us, it’ll be worth it.
- 1 each red and yellow bell pepper, seeded and chopped into 3/4-inch pieces
- 1/2 large red onion, peeled and chopped into 3/4-inch pieces
- 3 large garlic cloves, peeled and smashed
- 2 tablespoons olive oil, divided
- 2 15.5 ounce cans cannellini beans, drained and rinsed
- 3 tablespoons red wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- Salt and pepper, to taste
- Finely chopped fresh parsley, to taste
Directions: Preheat oven to 425 degrees Fahrenheit. Toss the bell peppers, onion, and garlic cloves with 1 tablespoon olive oil; season with salt and pepper. Roast the vegetables for 25 minutes, stirring occasionally. Toss the still warm vegetables with the cannelloni beans, red wine vinegar, lemon juice, and salt and pepper to taste. Allow the salad to sit at room temperature for at least one hour to allow the flavors to combine. Discard garlic cloves and stir in chopped parsley.
5. Shrimp Taco Bites
This Mexican-inspired appetizer is the perfect bite-sized dish to serve as family and friends mill around your backyard. The mini bowl-shaped tortilla chip holds the shrimp and dip for a no mess bite.
- 24 large raw shrimps, peels and tails removed
- Non-stick cooking spray or olive oil spray
- 1 teaspoon salt, divided
- 1 teaspoon grated lime zest plus 1 tablepsoon lime juice
- 2 teaspoon chili powder
- 1 avocado, diced
- 1/3 cup sour cream
- 1 teaspoon chipotle chilies in adobo sauce, finely minced
- 2 tablespoons freshly chopped cilantro
- 24 tortilla chip scoops
Directions: Preheat oven to 375 degrees Fahrenheit. Spray a large baking sheet with non-stick cooking spray or olive oil spray, set aside. Combine 1/2 teaspoon salt, lime zest, and chili powder in a small bowl. Sprinkle all over the raw shrimp. Lay the shrimp on the cookie sheet and spritz with the non stick cooking spray or olive oil spray. Bake for 5-8 minutes or until the shrimps turn pink and curl in on themselves. Meanwhile combine the diced avocado, lime juice and remaining salt in a small bowl. Combine the sour cream and minced chipotle pepper in a different small bowl. Assemble your shrimp taco bites by placing a teaspoon of avocado mixture in a tortilla chip, followed by a 1/2 teaspoon of sour cream mixture, then top with a chili-lime shrimp. Then, sprinkle with the chopped cilantro and serve.