barbeque

Bring this Keto Broccoli Salad to your next picnic to please all your special-dieting friends. Find the recipe on Delish.com.

Keto Broccoli Salad

kosher salt

broccoli,

c. shredded Cheddar

red onion, thinly sliced

c. toasted sliced almonds

bacon,

tbsp. chives

mayonnaise

apple cider vinegar

dijon mustard

Kosher salt

black pepper

Amazing salad! Will become one of our staples now. Just made a few substitutions to suit our tastes... blue cheese instead of cheddar, walnuts instead of almonds, red wine vinegar instead of apple cider and we also added in thinly sliced radish. 

I always make triple amounts now for left over for days!!!

I added roast chicken to throw more protein in there. Delicious salad and dressing.

This was indeed delish! My husband asked to put this in our regular rotation.

This came out wonderful, but being on "stay home" due to the health issues, I had to substitute a yellow onion for a red and real bacon crumbles from Costco. Still a great success.

The boiled broccoli was much too watery for me. Will do the same recipe but with raw next time!

First I am not into keto, just like the recipe.  "3 heads of broccoli" is ambiguous - recipe should be in cups.  Broccoli can grow in various sizes - recipe should be more specific AND provide nutritional info for those that need it - just like other sites do - might be an improvement to be incorporated into the New Year.  In my case, I used approximately 6 cups, cooked slightly longer than recommended, half a large red onion, splash more vinegar as it is a personal preference.  Dressing recipe was adequate, might up the measurements next time.  And I used roasted pecans.  Everyone loved it and I had leftovers for the following day.  Will be making often!

Made it for the first time and it was good. Didn't have bacon so skipped that and used Trader Joe's "Everything but the Bagel" Seasoning instead of salt and pepper and it was really good! I did add a small handful of dried cranberries which probably "un-Keto-ed" it and a handful of sunflower seed kernels. Would make it again.

Really enjoyed this.  Very easy to make and super tasty!  I didn't have any ACV so I subbed for for Trader Joe's Orange Muscat Champagne Vinegar.

Wonderful flavor & healthfully satisfying, but I found the dressing recipe was too much. Perhaps cut in half.

I only had yellow mustard, so thinking it made need a little kick I added garlic powder and cayenne pepper to the dressing. It’s delicious!

This was delicious and it lasted for three days.

Simple. I like how you cook the broccoli so it's software.
Thanks for the recipe!

https://streaming.hearstdigitalstudios.com/3f235ea0-9abd-4c02-bfbd-63a113e93cdd/video_rover_16x9_1080p_hd_1587585797_36559.mp4

Keto Broccoli Salad Makes An Incredible Lunch

You would never know this BBQ sauce from Delish.com is Whole30 approved. 

Whole30 BBQ Sauce

tomato sauce

c. balsamic vinegar

tbsp. coconut aminos

garlic powder

tsp. black pepper

onion powder

paprika

Good. However, I backed off the vinegar just a little and added 2 Tbs powdered Swerve for sweetness. BBQ sauce should be a little sweet.

This was delish :) there is a lot of vinegar, but cooked down it lessens it, and makes it sweeter

I used to live by a yakitori restaurant that I (no joke) went to every week. I am addicted to the depth of flavor this sauce brings to anything it touches. Try this recipe with any veggies or meat and you will be happy you did.

Yakitori Style Grilled Chicken with Scallions and Asparagus

1 1/2-2 lbs. boneless skinless chicken thighs

scallions

asparagus (ends trimmed)

mirin

soy sauce

sake

brown sugar

bouillon cube

shichimi togarashi OR red pepper flakes

skewers

Add the scallion greens, mirin, soy sauce, sake, bouillon and brown sugar to a sauce pan. Bring to boil. Lower to simmer. Simmer until reduced by 1/2.

If using wooden skewers, soak skewers for 5 minutes in water. (Skewers aren't mandatory. You can grill the chicken without skewers.)

Layer the chicken and scallions alternating (as you see in the photo) on the skewers. Sprinkle with the shichimi togarashi/red pepper flakes.

The chicken: Grill for 10-12 minutes, flipping every 3-4 minutes. Brush with the yakitori sauce and cook for 2 more minutes.

The asparagus: Grill for 8-10 minutes (until tender but still bright) brushing liberally with the yakitori sauce 2 minutes in.

Let the chicken rest for 5 minutes before serving.

Turn an open sandwich into a filling and easy meal, with this fast and flavoursome recipe

Paprika chicken ciabattas

chicken breasts

lemon

tbsp smoked paprika

olive oil

ciabatta

garlic

romaine lettuces leaves, torn

Cut the chicken breasts in half horizontally and lay each between two sheets of cling film. Bash with a rolling pin until about 1cm thick.

Squeeze lemon juice over the chicken and dust with the paprika. Season with salt and pepper, and drizzle with a little olive oil. Lay on a hot griddle pan or barbecue and cook for 3-4 mins on each side until charred and cooked through.

Halve the ciabatta horizontally and lay, cut side down, on the pan for 1 min. Mix the crushed garlic and mayonnaise, then spread over the cut side of each ciabatta half. Top with the lettuce and chicken, then season with a little salt and pepper. Cut in half to serve.

Bacon Ranch Pasta Salad is the perfect side for all your summer meals! Creamy, easy to prepare, this is a hit at BBQ's and picnics!

Bacon Ranch Pasta Salad 

rotini pasta

bacon, cooked & crumbled

dry ranch salad dressing mix

t Lawry's seasoning salt

tomato

(2.25 oz) sliced black olives

cheddar cheese

Salt & pepper

Cook pasta according to package directions. Drain and...

Cook pasta according to package directions. Drain and rinse with cold water.

In a large bowl, mix mayonnaise, ranch dressing...

In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and Lawry's. Stir in milk until smooth.

Place pasta, bacon, tomato, black olives and cheese...

Place pasta, bacon, tomato, black olives and cheese in bowl and toss to coat with dressing.

Cover and chill at least 1 hour in...

Cover and chill at least 1 hour in the refrigerator. Add additional milk if the salad seems a little dry.

Our Mexican street corn recipe is one of our favorite ways to prepare corn on the cob. It takes grilled corn to a whole new level and even non-mayo fans love how it melts into the corn with the spicy chili seasoning.

Elote: Mexican Street Corn

corn,

Chili powder

c. Grated cotija cheese

chopped cilantro

Lime wedges,

On the cob! Elotes style or slathered in butter.

I prefer a 50/50 mayo and Mexican sour cream. Gives it's something extra for sure.

As purple pizza stated. No chili powder, lime and tajin for the real deal. I also prefer queso fresco to cotija, lighter, less salty, cheaper and easier to find. Do not sub with Parmesan, Its way too dense unless your hand grating from an actual wheel of Parmesan, if you are you’re awesome, but I think park is way too sharp for other flavors here

The way i make mine is 
1.Get the corn
2.Put mayo on it
3.Put the cheese 
And thats it :/

So easy to make and SO delicious!!!  Have made it all summer!!

Replace the chili powder & lime with Tajiń and it is just perfect!

I mix the Mayo with cayenne pepper and grated Parmesan cheese. After grilling corn, I brush the mix on and enjoy. Cilantro is added as per eater!

Ok, so the recipe has many different variations depending on the region in the USA where it is being made. Southwest USA will be flavorful and spicy, Northeast will slather the mayo on and put maybe one grain of chili powder on it and say it is nuclear hot. I prefer a more authentic iteration of this corn that is well grilled and spicy. So here is what I can say from my own recent experience after just eating it in Playa Del Carmen, MX. They grill the corn over very high heat (charcoal) until it is done and a bit charred, not blackened, all over. It looked like 3-4 minutes on 4 sides. They "lightly", not liberally, brushed mayonnaise on the corn. They did not slather it onto the corn with a butter knife. They then sprinkled finely crumbled Cotija cheese, also known as "Queso Cincho" all over the corn. After that, every vendor I saw making it lightly sprinkled the Mexican seasoning, "Tajin", all over the corn and offered a lime wedge. All flavors complimented the other with not overpowering the flavor of roasted corn. It was DELICIOUS! The appearance was nice to look at and wasn't just all white with mayo and cheese. I loved it!

It does not I repeat does not use cilantro

I will be trying this! I recently had it at Gulf Gate Food & Beer in Sarasota Fla. It was delicious!! And just to note I love cilantro.

Liked! I’m not a cilantro fan but did put a little on, was good. Will do again.

https://streaming.hearstdigitalstudios.com/delish/5744ba2ee694aa52345eceb3/mp4/MEXICAN_STREET_CORN_V3_1464121918_4000_hd_v3.mp4

This is how everyone will be eating corn on the cob this summer!

Elote Has Always Been The Best Way To Eat Corn On The Cob

Veggies needn't feel left out at barbecues with these Indian-spiced kebabs

Tikka skewers

tbsp tikka paste

tub yogurt

tsp cumin seeds

fresh root ginger

bag small new potatoes

paneer cheese,

red onions

red peppers

mango chutney

mint leaves, leaves picked

bag salad leaves

chapatis

Soak 12 wooden skewers in water for 30 mins (this helps to stop them burning). In a large bowl, mix together the tikka paste with half of the yogurt, the cumin, ginger and seasoning. Boil the potatoes in a pan of boiling salted water for 7 mins, then drain well and tip into the tikka mixture with the paneer. Gently mix into the marinade, then chill for at least 2 hrs to take on flavour.

To assemble the kebabs, alternately thread the marinated potatoes and paneer onto the skewers with the onions and peppers, then cover on a tray until you are ready to barbecue.

Heat the barbecue or a grill. Mix the mango chutney into the remaining yogurt, and the mint leaves into the salad leaves. Barbecue or grill the kebabs for 10-15 mins, turning, until the veg are charred and softened. With a few minutes to go, add the chapattis to the barbecue in batches to warm through. Serve the kebabs with the minty salad, cooling mango yogurt and chapattis, and let everyone assemble their own wraps.

This Rosemary Garlic Stuffed Steak from Delish.com may look fancy, but it’s incredibly easy to make.

Rosemary Garlic Stuffed Steak

Vegetable oil,

yellow onion, finely chopped

garlic cloves, thinly sliced

baby spinach

tbsp. balsamic vinegar

rosemary

Dijon mustard

flank steak, (1 1/4 lb.), trimmed of excess fat

https://streaming.hearstdigitalstudios.com/ea5d04e0-e6f0-4235-a1c7-561ab53efa6f/video_rover_16x9_1080p_hd_1620399066_19843.mp4

Take this Rosemary Garlic Stuffed Steak, or as we call it a spinach-stuffed gift straight from the grill.

This Rosemary Garlic Stuffed Steak Is Deceptively Easy To Make

Pulled Pork can now be enjoyed by everyone! Vegetarian Pulled Pork is about as close to the real thing as you&#039;re ever going to get! Look at those fibers; doesn&#039;t it look like real meat? Unlike real pulled pork, this vegetarian version is much cheaper and takes only 40 minutes from start to finish!

Vegetarian Pulled Pork

jackfruit, (packed in water, drained)

onion, (finely chopped)

garlic, (minced)

chili powder, (adjust for desired heat)

cumin

salt

bbq sauce, (see notes)

Begin by draining the jackfruit and rinsing well under cold water. Using your fingers, massage the jackfruit and break the pieces apart; set aside

In a large sauté pan, heat the olive oil, add the onion and jackfruit; sauté until the onion is slightly caramelized

Add the remaining ingredients with the exception of the bbq sauce.&nbsp; Continue to sauté over medium heat for 10-15 minutes. Stir often because brown sugar will burn easily.

Once cooked, use a fork to press the remaining larger pieces of jackfruit so that the pieces fall apart and resemble the fibers of cooked pork.

Add one cup of your favourite bbq sauce and stir into the pork.&nbsp; Continue to cook until sauce is heated through.

No beans from a can for you—make Campfire Mac & Cheese on your next camping trip.

Campfire Mac & Cheese

(16-oz.) box elbow pasta

evaporated milk

c. (1 stick) melted butter

mustard

cayenne pepper

c. shredded yellow cheddar

c. shredded white cheddar

c. crushed Ritz crackers

c. Parmesan

Which is your favorite mac and cheese noodle?

https://streaming.hearstdigitalstudios.com/8c887b54-a02c-4033-a250-cc9052a34e1a/video_rover_16x9_1080p_hd_1562805426_65795.mp4

This easy Campfire Mac and Cheese is so simple to make over the fire!

Campfire Mac and Cheese Is The Ultimate Camping Food

This easy charred corn salad recipe is perfect for your summer cookout. 

Charred Corn Salad

red onion, finely chopped

red chili,

lime juice

c. fresh cilantro, chopped

queso fresco, crumbled (about 1 cup)

No grill, like GoldLeaf, I tweaked recipe to work for my family, they loved it! Great salad or side for our hamburger and turkey burger.

Sooo good - especially with BBQ. I used frozen corn and tweaked the seasoning a bit and it turned out great!

A zesty dipping sauce somewhere between Freddy&#8217;s Fry Sauce and Chick-Fil-A Sauce made with a splash of pickle juice, that&#8217;s perfect for everything from French fries to chicken tenders to burgers to fried shrimp!

Shut Yo' Mouth Sauce

ketchup

barbeque sauce

dill pickle juice

Skip the premade patties and eat a far better burger by learning to do it yourself. Break out the ground beef and get grilling.

How to Make a Burger Patty — And Cook the Perfect Burger

lb. 80/20 ground beef

salt and black pepper

spices,

Canola oil,

Follow my tips for perfectly cooked, crispy barbecue chicken legs and you won't go wrong. 

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