Don’t know what to bring to the summer BBQ? Try one of these simple side dish recipes!
Smoked Baked Beans
Ingredients:
10 slices bacon, halved
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 large cans (28 ounces each) pork and beans
1 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled vinegar
2 1/2 teaspoons dry mustard
Directions:
- Start by adjusting your oven rack to the lower-middle position and pre-heat oven to 325 degrees.
- Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels.
- Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer.
- Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan.
- Top with bacon, then bake for about 2 hours until beans are bubbly and sauce has a syrup consistency. Let stand to thicken slightly and serve.
Crazy Toasted Coleslaw
Ingredients:
1 (16 ounce) package coleslaw mix
7 green onions, chopped
1/2 cup butter or margarine
1 head fresh broccoli, cut into florets
2 (3 ounce) packages chicken flavored ramen noodles
1 cup slivered almonds
3/4 cups unsalted sunflower seeds
1/2 cup white sugar
1/4 cup apple cider vinegar
1/2 cup vegetable oil
1 1/4 teaspoon soy sauce
Directions:
- In a large bowl, mix the coleslaw mix, green onions and broccoli. Set aside for later.
- Melt the butter in a large skillet over medium heat.
- Crumble the ramen noodles into another bowl, and mix with the almonds and sunflower seeds. Sprinkle the seasoning packets over all.
- Add to the skillet; cook and stir until noodles and nuts are toasted, about 8 minutes.
- In a jar with a tight fitting lid, combine sugar, vinegar, oil and soy sauce. Seal, and shake vigorously to blend.
- Just before serving, combine the slaw mixture with the nuts and noodles. Pour the dressing over all, and stir briefly to coat.
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