Know what’s wicked?
AZ summers. She been sayin’ it for 4 years, and Mama ain’t gettin’ tougher. #preggo #dueinAugust #wasntthinking
But know what’s wicked yummy?
And not like healthy, skinny people, I’ll-just-stick-with-the-veggie-tray BBQ’s.
We’re talking YOLO BBQ’s.
Burgers and dogs on white buns, potato salad, slaw and homemade ice cream BBQ’s.
If a veggie tray shows up, far be it from me to judge — I’ve been known to make a decent dent in the broccoli and carrots — but don’t YOU judge ME when my plate tips the scales with 4 kinds of chips, mmkay?
I have, for your literary and salivary enjoyment, compiled my personal Top 3 BBQ Sides recipes of 2017.
***Oddly reassuring disclaimer: Apart from burning or them trying to make them low-cal, you basically can’t mess these up. I am my mother’s daughter and am not patient enough to deal in real deal measurements, so these are mostly ball-parked… THE GOOD NEWS: They’re probably never made the same way twice, and they end up DELISH every time. So relax! Sip a margarita for preggo me, and wow your next BBQ crowd with these insanely yummy (and easy!) dishes.
Texas Baked Beans
2 cans (15oz each) pork and beans, NOT drained
2 cans (15oz each) Ranch style beans (with or without jalapenos – you pick), NOT drained
1 small onion, diced finely (or 1/3 C dried minced onions)
1/2 C brown sugar
1/3 C ketchup
2 Tbsp yellow mustard
6-8 strips uncooked bacon
Combine all ingredients except bacon. Taste it 🙂 and adjust ketchup and brown sugar to your liking. Pour into greased 9×13. Lay bacon lengthwise on top of beans. Bake uncovered at 350 x45-60 min or until edges just begin to crust and the beans are hot and bubbly. Allow to cool slightly x15 min before serving warm. Feeds 8-10 unless I’m there and then it’s more like 6 (kidding. mostly.).
Green Chile Corn Casserole
2 cans (15oz each) whole kernel corn, drained
1 can (15oz) cream style corn, NOT drained
1 can (4oz) diced green chiles
1/2 C plain breadcrumbs
3 Tbsp sugar
8oz shredded sharp cheddar cheese
Combine all, pour into greased 9×13, and bake at 375 x60min or until top begins to brown slightly. Allow to set x15 min and serve warm. Serves – I don’t know… 10? How hungry are you for insanely yummy corn?
And to show the healthier-minded side of me (confession: I do actually love healthy food.. even sometimes at BBQ’s….), albeit, this “healthy” salad is chock full of salami and provolone sooooooooooo…
This one’s a little on the chopping-heavy side, perhaps hence the name?, but Man Oh Man it is so worth it!! ((Shout out to my girl Leah for this awesome recipe!))
Italian Chopped Salad
1 can (15oz) chickpeas, drained
1 small red onion, peeled and sliced into super duper thin rings
1/2 lb salami, peeled and cut into thin, bite-sized pieces
1/2 lb provolone, sliced into short, thin strips
12-16 rings of deli-sliced pepperoncini (these are in jars near the jalapenos at your store and they are GAME CHANGERS in this salad!! no, they’re not spicy.)
3/4 lb cherry tomatoes, halved if you’re an overachiever
2 hearts of romaine, washed and cut into narrow ribbons
1 small head radicchio, halved, cored and cut into 1/4″ ribbons (over by the cabbages — the little purple one. Yummy and crunchy and a really pretty color addition!)
Sea salt to taste
Gently fold all ingredients together in large salad bowl. Dress lightly with your favorite tangy Italian dressing immediately prior to serving. SO DANG GOOD.
Wishing you a safe, blessed and COOL summer!!
May the monsoons be frequent but the humidity be rare. (I know, that’s impossible. Can’t blame a girl for praying big.) Amen.