Barbeque Side Dishes

Although I don’t talk about it often or generally make recipes specifically with it in mind my husband has been a diabetic for almost two years and has had some really scary stuff he had to go through due to this. One of the things he had to do is learn his trigger foods and cut these out of his diet which he did. One of the things we have done as a couple is educate ourselves on what option are out there and make adjustments to the way we cook certain things. For example grains are a bad one for him and many diabetic so he simple cut them mostly out we switched the family over to sourdough bread so he still gets some.

Another thing we found was the natural sweetener agave nectar made from the plant they make tequila out of (no alcohol involved here) but it is a wonderful blend and taste wise kind of like honey meets white sugar it is great in almost everything (he hates it in coffee) but he has mainly switched to tea so no issue there. So when I set out to do this coleslaw recipe I wanted to make one he could enjoy with barbeque which we all love and I didn’t want to use sugar of course or mayo as these are not great so I took and came up with the following recipe that use agave and no mayo.

I also purposely kept out the carrots which can sometimes have a bit too much sugar in them so I went with a strait cabbaged based slaw and the dressing is kind of a sweet and sour kind of taste. I used white wine vinegar which has a bit more depth and smoother then some of the other vinegars because what is slaw without the acid part of the dressing. Now a word I am not a nutritionist so if in doubt ask yours before taking my word but I am pretty sure your diabetic friend should be fine with this. It is the perfect dish to serve as a side dish at any barbeque and would be really great with a pulled pork sandwich. Continue reading


As you know as a working mom myself, I love using the crockpot to make great meals and let me write new recipes and run my websites while all the while having guy friendly dishes on the other end. Of all my sites this is the site that probably has the most testosterone and as such I have the perfect test table with five hungry guys from 12 to more mature will say. So if any of my sites better be spot on guy food it is this one and no faking salad here this is guy food at its best.

Now next to grilled anything my guys love hardy side dishes that fill any blanks the meat left behind and what historic dish is a more fitting then good old cowboy beans. I mean you want to talk about guy sized appetites at the end of a hard day’s work what better example than the legendary heroes of the west the cowboys. Now there is good reason why the cowboys ate loads of beans and today that is not much of a reason but the place in our food lure for this dish is cast in many a dusty path.

Although your (well mine at least) have not been out riding and rounding up the heard they still have that one common thing all young men have and that is appetite and a need to have good food to fill it. When setting out to do this recipe I asked myself what things would my guys want in this kind of recipe and first of all beef, second (a bit of mom in them) bacon and then the beans and what makes great cowboy beans but a sweet and spicy sauce that packs as much heat as you are willing to put into them. I tell you right up front adjust to your little cow folks liking. Continue reading

This side dish is quick and easy to make. You can use red and yellow bell peppers (although, by all means, feel free to use other ones like orange and/or green bell peppers) along with extra-virgin olive oil, balsamic vinegar, garlic, and some herbs if you want. The flavor is clean and simple, and you will find these peppers go with all kinds of barbequed foods whether you are cooking beef, chicken, fish, seafood, or just a variety of meats and fish. Offer this as a side dish and the colorful, tempting presentation will tempt everyone to take a spoonful, and the cooked peppers are tender and succulent, while the oil, vinegar and garlic marinade gives them a lovely fragrant flavor. If you are looking for something unusual and different, but healthy, nutritious and tasty, this might be the perfect recipe to make.

The peppers are baked in the oven until the skin chars, because once it gets like this you can peel the skin off easily. The hot peppers go in a bowl which is then covered by plastic wrap. The result is the steam gets trapped in there and that makes the skin come off easily. Are you out of plastic wrap? No problem – you can simply put the cooked bell peppers in a paper bag and roll the end up so it is pretty much airtight. After 20 minutes or so, open the bag and the skin will come off. To get it off, you just need to rub it with your fingers, to reveal the tender flesh underneath. Although this side dish could be served warm, the peppers do soak up the aromatic flavors of the marinade when you give them chance to sit in the mixture for a while, so we suggest you refrigerate them for half an hour or more, then serve them, and you will enjoy a smoother, richer flavor. Perhaps you are not keen on raw garlic, in which case, lightly sauté the garlic in the oil for a minute or so, then use that in the marinade instead of using the raw garlic and oil. The flavor will be a little lighter and softer if you do.

Tips for Roasted Bell Peppers

Bell peppers were considered ‘exotic’ until the 1970s in many places but these days they are commonplace and feature in hundreds of different recipes. Although we are roasted them in the oven in the following recipe, it is also possible to roast them on the barbeque, although this means you will need to forgo the marinating time else the main dish you are cooking on the barbeque is going to be ready when the bell peppers are still charring, and that means you will not be able to let them cool, skin them and marinate them in time. If you do want to cook them on there though, you can. Roasting them over a flame makes them juicier and richer in flavor. Cut each bell pepper in half and discard the seeds and white bits, then cook them skin down on the barbeque for 4 minutes per side or until the skin is blistering. If the barbeque is not that hot, it might take up to 7 minutes per side. Then you need to do the insides of the peppers which will take a few minutes. Bell peppers are good for this dish or, for a touch of spice, try Anaheim peppers or another variety. If your main dish is spicy though, stick with bell peppers so you do not end up with too many spicy components on one plate. Although this recipe calls for dried herbs, for the sake of simplicity, if you have the fresh ones by all means use them. Continue reading

There are lots of recipes for potato salad. Perhaps you always make your favorite one or maybe you are looking for inspiration for something a bit different. The following recipe takes classic potato salad to the next level, adding in bacon, cheese, green onions, and using a rich and creamy dressing. Loaded potato skins make a great appetizer and loaded potato soup makes a wonderfully warming dish in the cooler months, but if you want to translate this classic dish into a cool and refreshing side dish for the summer, look no further than the following recipe because it is really good and pairs with any kind of barbequed meat, poultry, fish, seafood, or even grilled vegetable recipes, and it is easy to prepare as well.

Baking the potatoes rather than boiling them gives them a nice earthy flavor and fluffy texture, although you may boil them (or use leftover ones) if you are pressed for time. Use russet potatoes or your favorite type. They will take about 45 minutes to bake, although they might be done in 40 minutes or they might take longer, so check them after 40 minutes (especially if your oven tends to cook things fast) in case they are done. If they are soft and cooked all the way through, it is time to take them out of the oven and let them cool down. Some people like to peel them but that is optional. If any bits of skin do come off, just discard them and leave the rest on. Once the potatoes are cool you can chop them up.

Load It Up for Maximum Impact

The potatoes are the main ingredient in this recipe, of course, but you also have some other goodies in there, namely bacon, cheddar cheese and green onions – ingredients you would also expect to find in a loaded baked potato soup recipe for example. Some people like to use more bacon, swap the cheddar for another favorite type of cheese, or even swap the green onion for red onion. Any of those alterations would be fine, so you should use your own judgment. The dressing is creamy and delicious. We are combining mayo with sour cream and buttermilk to make it, adding a little Ranch dressing powder too if you want to add another dimension to the flavor. If you do not have it though, just leave it out and add some salt and black pepper instead. Gently toss the dressing with the potatoes to finish this rich, creamy dish perfectly. Continue reading

This rich and tasty Amish potato salad goes beautifully as a side dish with any kind of meat or fish. Although you can make a very basic potato salad by tossing chopped cooked potatoes with mayonnaise, sometimes it is nice to make something like this for a change of pace, or when you want something extra-special. Perhaps you are not sure whether to make potato salad or egg salad, so make this recipe and you can expect the very best of both worlds. This is sure to appeal to everyone at your barbeque – adults and kids alike – the flavor is just wonderful. Although we are using white potatoes here you can use red ones if you prefer, and also feel free to tweak any of the other ingredients, to make the salad just as you would like it.

We are using potatoes, hard-cooked eggs, yellow onion and celery as the components of this salad, along with some celery seed if you want to add it. For the dressing, we will be teaming eggs, milk, mayonnaise, vinegar and butter with salt and sugar for seasoning, and cornstarch to thicken it up. This is a really flavorful dressing which suits the flavors in the salad, providing a delightful contrast of both sweet and savory, with some exciting tang thrown in there as well. If you usually make the same potato salad recipe every time, try this Amish take on the dish instead and experience the amazing flavors this salad offers. Refrigerate it for at least a couple of hours, or leave it in the refrigerator overnight so the flavors can really blend.

Curious about Amish Food? Read On…

The Amish have made their home in rural regions of 22 states, along as Ontario, Canada, with Ohio and Pennsylvania being the states with the biggest Amish populations. The oldest Amish community is made up of 16,000 people who live round Lancaster, Pennsylvania, and they are mainly Pennsylvania Dutch (meaning people of German descent) although not all Pennsylvania Dutch are Amish. The German word for German is ‘Deutsch’ which turned into the word ‘Dutch’ and German influences are visible in many Amish food recipes. Home-baked breads and desserts, sauerkraut, soups, and home-grown produce are well-loved. An Amish family would be likely to rustle up a big batch of potato salad. Although hearty soups are popular during the cooler months, salads are popular during the warmer months. Continue reading

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Christine Szalay-Kudra

My name is Christine and I am delighted to welcome you here. Easy Barbeque Recipes aims to demystify the world of barbequing and turn anyone into a brilliant backyard chef regardless of culinary knowledge or past cooking experience. Cooking with fire is not only an easy cooking method but it is the original cooking method. An open fire was used to cook before there were such things as ovens, microwaves or crockpots. Barbequing is not just a cooking method either. It is a social event. Inviting friends over and grilling food for them is always fun and adding home-cooked food to any party is a surefire way to please a crowd. Nothing beats the incredible flavor of flame-grilled food, and you can barbeque all kinds of ingredients and recipes, including meat, poultry, fish, seafood, veggies, and even pizza.

Christine

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