occasion: barbeque

Chipotle Pasta Salad With Mozzarella is the ultimate picnic dish. Here's how to throw it together quickly at home for a fabulous, fuss-free side.

Chipotle Pasta Salad With Mozzarella

rotini

mayonnaise

milk

white vinegar

adobo sauce (from canned chipotle peppers)

Salt and black pepper,

c. red and/or yellow grape or cherry tomatoes, halved

cucumber,

mozzarella (fresh

basil leaves, chopped

Cook the pasta according to the package directions. Drain it, rinse it under cool water, and set it aside in a large bowl.

Combine the mayonnaise and milk in a medium bowl, then add 2 tablespoons of the vinegar and stir until smooth. Add 2 teaspoons adobo sauce, 1⁄2 teaspoon salt, and pepper to taste. Stir the dressing until combined. Give it a taste and add more vinegar if you’d like it to have a little bite. Add more adobo sauce if you’d like it to have a little more heat.

Drizzle the dressing over the pasta, throw in the tomatoes and cucumber, then add the cheese. Stir the pasta around, then add the basil and stir until it’s all combined. Taste and adjust the seasonings as needed, then cover the bowl with plastic wrap and chill it in the fridge for at least 2 hours. Taste and season again before serving.

Have you tried a paloma cocktail? This recipe is made with fresh grapefruit and lime juices, grapefruit soda, and tequila. It's fizzy and refreshing for summer!

Paloma Cocktail

tequila blanco

lime juice

fresh grapefruit juice

salt

ice,

grapefruit soda,

pink

lime wedges,

Divide the tequila and lime and grapefruit juices among the 3 glasses. Add a pinch of salt to each glass. Fill three-quarters full of ice, then stir to combine. Top with grapefruit soda, then garnish with a slice of grapefruit and a lime wedge.

These country-style ribs are fall-off-the-bone tender. They're coated in a simple spice rub recipe and barbecue sauce and slow roasted in the oven.

Country-Style Ribs

tbsp. black pepper

cayenne pepper

lb. country-style pork ribs

c. barbecue sauce,

Preheat the oven to 275°F. In a small bowl, stir together the salt, black pepper, and cayenne. Season the ribs all over with the spice mixture. Line 2 large rimmed baking sheets with aluminum foil. Arrange the ribs in a single layer on the baking sheets. Cover the ribs tightly with foil and bake until tender, 2 to 2 1/2 hours. Carefully uncover the ribs, and drain any liquid from the baking sheet.

Brush both sides of ribs evenly with 1 cup of barbecue sauce. Return to the oven and bake until ribs are fall-apart tender, about 15 to 30 minutes. Serve ribs with additional barbecue sauce.

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Country Style Ribs

Ree Drummond's soft sugar cookies recipe calls for just seven ingredients and is ready in under an hour. The simple cookies have the best light, tender texture.

Soft Sugar Cookies

c. all-purpose flour

baking powder

kosher salt

c. (2 sticks) salted butter,

c. sugar, plus 1/4 c. for rolling

eggs,

vanilla bean paste

Line a baking sheet with parchment paper.

In a large bowl, mix together the flour, baking powder, and salt. Set aside.&nbsp;

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with 1 1/3 cups of the sugar until light and fluffy, 2 to 3 minutes. Add the eggs, 1 at a time, followed by the vanilla. Using a rubber spatula, fold in the flour mixture until just combined.&nbsp;

Put the remaining 1/4 cup sugar on a shallow plate. Using a 1/3-cup scoop, scoop the dough directly into the sugar. Roll to coat well and place on the prepared baking sheet. Press lightly to flatten the tops. Chill the dough in the refrigerator for 15 minutes.&nbsp;

Meanwhile, preheat the oven to 350°F.&nbsp;

Arrange the cookie dough mounds on 2 unlined baking sheets, spacing them about 3 inches apart. Bake, rotating the pans halfway through, until the cookies are just set and the edges are lightly golden, 16 to 18 minutes. Allow to cool slightly on the baking sheets, about 5 minutes, before transferring the cookies to wire racks to cool completely.

This new spin on the classic green goddess salad recipe features crunchy cabbage tossed in a vibrant dressing made with avocado, spinach, lemon, and parmesan. 

Green Goddess Salad

c. baby spinach (about 2 ounces)

basil leaves

parsley leaves

lemon juice (from about 2 lemons)

olive oil

c. grated parmesan cheese (about 1 ounce)

kosher salt,

black pepper

garlic

avocado

shallot, quartered

sugar

green onions, thinly sliced

English cucumber, finely chopped (about 2 cups)

green cabbage, finely chopped (about 4 cups)

For the dressing: In a blender, combine the spinach, basil, parsley, lemon juice, oil, parmesan cheese, salt, pepper, garlic, avocado, and shallot. Blend until smooth, 1 to 2 minutes.

For the salad: In a large bowl, toss together the snap peas, green onions, cucumber, and cabbage. Add the dressing and toss to coat well. Taste for seasoning and add more salt if you like.

Cornbread casserole is an easy side dish that's ready in an about an hour. This recipe is just as delicious with a Thanksgiving turkey as it is with burgers! 

Cornbread Casserole

c. (1 ½ sticks) salted butter, melted,

c. sour cream,

creamed corn

corn muffin mix

whole kernel corn, drained

c. shredded pepper jack cheese (about 8 oz.)

chives

honey,

Preheat the oven to 350°F. Butter a 13-by-9-inch baking dish.

In a large bowl, stir together the butter, sour cream, creamed corn, and eggs. Add the muffin mix and seasoned salt, stirring until just combined. Fold in the whole kernel corn and 1 cup of the cheese.

Pour the corn mixture into the prepared baking dish. Sprinkle the top with the remaining 1 cup cheese.

Bake until the center is set and golden brown, 45 to 50 minutes.&nbsp;

Allow to cool for 10 minutes before slicing. Sprinkle with chives and serve with hot honey for drizzling, if desired.

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Creamy Southern potato salad is a summer potluck staple. This recipe calls for hard-boiled eggs, crunchy celery, sweet pickle relish, and green onion.

Southern Potato Salad

lb. Yukon Gold potatoes, peeled and cut into 1-in. pieces

sour cream

dijon mustard

apple cider vinegar

celery

green onion,

c. sweet pickle relish

Paprika,

Place the potatoes in a large pot and cover with water by 1 inch. Bring the water to a boil and cook until the potatoes are fork tender, 12 to 15 minutes. Drain the potatoes, spread them onto a sheet tray or plate, and let them cool.

In a large bowl, whisk together the mayonnaise, sour cream, mustard, vinegar, salt, and pepper. Fold in the potatoes, celery, green onion, relish, and eggs until well combined. Cover and refrigerate for at least 30 minutes. Sprinkle with paprika and more green onion before serving, if you like.

https://streaming.hearstdigitalstudios.com/6ab8d51f-18c2-41a2-ac4c-3e5cdf3a1826/video_rover_16x9_1080p_hd_1684185775_29790.mp4

The Pioneer Woman's Southern Potato Salad Recipe

Nothing says summer quite like a glass of fresh, homemade elderflower cordial. Top this recipe off with sparkling water or Champagne for special occasions.

Elderflower cordial recipe, plus tips on the best time of day to pick elderflowers

kg Granulated sugar

water

lemons

Put the sugar in a bucket or basin with the boiling water and stir to dissolve. Add the citric acid or lemon juice and the lemon zest.

 Shake the elderflowers to remove any insects and add the flowers to the sugar syrup. Cover and leave to stand for 1-2 days, stirring morning and night.

 Strain the elderflower cordial through muslin and decant into sterilised bottles. It’s now ready to use.

Add to water and ice for a refreshing, long drink or top up with Prosecco or Champagne for a summer fizz. Yum!

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We’re back with Sara from Hen Corner making elderflower cordial – the perfect summer drink.

If you don't have a copy of our May magazine, here's some more info on making elderflower cordial: https://bit.ly/3beCuIc

How to make Elderflower Cordial at home: THE GOOD LIFE  Part Two

Plumped, sweet apricots nicely complement seared pork tenderloin.  Complete the meal with quick side dishes of spinach and mashed potatoes.

Pork Tenderloin with Apricots

c. dried apricots

lb. medium red potatoes

pork tenderloin

pepper

shallot

apricot preserves

Dijon mustard

microwave-in-bag spinach

margarine

c. low-fat 1% milk

In 2-cup glass measuring cup, combine water and apricots; microwave on High 2 minutes. Remove from microwave and let stand to allow apricots to plump.

Place potatoes in large microwave-safe bowl (do not pierce potatoes or add liquid); cover with vented plastic wrap and microwave on High 14 minutes or until potatoes are fork-tender.

Meanwhile, cut pork tenderloin into 1 1/4-inch-thick rounds; press each with heel of hand to flatten slightly. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.

In 12-inch skillet, heat oil on medium-high until hot but not smoking. Add pork in single layer; cook 4 minutes. Turn pork over, moving to edge of skillet. Reduce heat to medium. Add shallots to center of skillet; cook 2 to 4 minutes longer or until pork is barely pink in the center, stirring shallots occasionally. Transfer pork to plate; cover and keep warm. Add apricots with water to skillet with shallots; heat to boiling. Boil 1 minute. Stir in apricot preserves and mustard and cook 2 to 3 minutes or until sauce is slightly syrupy. Turn off heat.

Remove potatoes from microwave. Place spinach in microwave and cook as label directs. Uncover potatoes and mash lightly with potato masher; stir in margarine and 1/2 cup milk and mash until slightly chunky. Stir in additional milk to reach desired consistency, if necessary.

Arrange pork and spinach on platter; top pork with apricot sauce and serve with potatoes.

Upgrade your burger night with Ree Drummond's smash burger recipe. The beef patties are pressed thin and cooked until crispy. Then they're topped with cheese!

Smash Burgers

beef

Black pepper,

American cheese

hamburger buns

Ketchup and yellow mustard,

Shredded lettuce, sliced tomato, and pickle slices,

Divide the beef into 8 portions (about 2 ounces each) and form into balls. Refrigerate until ready to cook.

Heat a large skillet or griddle over medium-high heat. Working in batches of 2 or 4 if necessary, place the beef balls on the skillet surface and use a large spatula to smash them as flat as they can possibly go, pressing down on the spatula with a measuring cup or coffee mug if necessary. Season with the salt and a pinch of pepper. Cook until the bottoms of the patties are browned and crispy, about 2 minutes. Flip the patties and top each with a slice of cheese. Once the cheese is melted (about 30 seconds), stack half of the patties on top of the other half. Wait a few seconds, then transfer the stacks onto the buns. Repeat with the remaining beef, cheese, and buns.

Serve the smash burgers with ketchup and mustard. Top with lettuce, tomatoes, and pickles, if you like.

Smashed Potato Salad

lb. baby Yukon gold potatoes

bacon

tbsp. salted butter, melted

black pepper,

dill,

parsley

chives,

garlic cloves, grated

c. chopped jarred roasted red peppers

Add the potatoes and a large pinch of salt to a saucepan, then cover with water by an inch. Place over medium-high heat and bring to a boil. Cook until fork-tender, 15 to 20 minutes. Drain the potatoes and set aside.

Meanwhile, cook the bacon in a large skillet over medium heat until crisp, flipping occasionally, 5 to 7 minutes; let cool then chop and reserve.

Grease two sheet pans with 2 tablespoons of the melted butter, then set the potatoes on them. Using the bottom of a glass, squash the potatoes into rough circular shapes, making them as thin as possible with craggy edges. Brush the tops with the remaining 2 tablespoons melted butter, then sprinkle with 1 teaspoon salt and 1 teaspoon pepper.

Bake the potatoes until they are a deep golden color and crispy, 25 to 28 minutes. Remove and let sit while you make the dressing.

In a large bowl, combine the mayonnaise, sour cream, dill, parsley, chives, and garlic. Season with a pinch of salt and pepper. Add the potatoes, half the bacon, and half the chopped roasted peppers. Toss to coat. Transfer to a serving bowl and garnish with the remaining bacon, roasted peppers, dill, and chives.

Grape Salad

pecans

cream cheese,

vanilla extract

brown sugar

grapes

In a medium skillet, toast the pecans over medium heat, stirring frequently, until fragrant and a deep golden brown, 4 to 5 minutes. Transfer to a cutting board to cool slightly, about 5 minutes, then roughly chop. Set aside.

In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat together the cream cheese, sour cream, vanilla, salt, and 2 tablespoons of the brown sugar until light and fluffy, about 2 minutes. Add the grapes and toss to coat.

Transfer to a serving bowl and sprinkle with the remaining 1 tablespoon brown sugar and the toasted pecans.&nbsp;

Pack up this southwestern pasta salad for your next picnic or potluck. This summer side dish recipe is filled with beans, corn, avocado, and zesty dressing.

Southwestern Pasta Salad

corn,

(16-oz.) box medium shell pasta

(1-oz.) packet ranch seasoning mix

to 3 chipotle peppers

lime lime juice

cumin

pt. cherry tomatoes, halved

pinto beans, drained and rinsed

avocados, diced

orange bell pepper, seeded and chopped

red onion, chopped

c. chopped fresh cilantro

c. shredded Mexican cheese blend

Bring a large pot of salted water to a boil. Boil the corn until tender, 4 to 5 minutes. Remove the corn from the pot with a fine mesh strainer and rinse with cold water to cool.

Add the pasta to the same pot of boiling water and cook for 1 minute longer than the package directions. Drain, rinse with cold water, and let cool.

In a blender, combine the sour cream, mayonnaise, ranch seasoning mix, 2 chipotle peppers, lime zest, lime juice, and cumin. Blend until smooth. Taste, and blend in a third chipotle pepper, if you like.

Cut the corn off the cobs. In a large bowl, combine the corn, cooled pasta, tomatoes, beans, avocado, bell pepper, onion, cilantro, and cheese. Fold to combine. Gently fold in the dressing. Serve chilled.

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Street corn pasta salad is full of charred corn, peppers, lime, and Cotija cheese for a side dish recipe that’s perfect for cookouts or make-ahead lunches.

Street Corn Pasta Salad

lb. ditalini pasta

vegetable oil

corn, kernels

poblano pepper, diced

green onions, thinly sliced,

garlic cloves, finely chopped

c. crema or sour cream

limes

c. crumbled Cotija cheese (about 4 ounces)

c. fresh cilantro, chopped,

chili powder

Hot sauce (optional)

Bring a large pot of salted water to a boil over high heat. Cook the pasta 1 minute longer than the package directs. Drain and rinse with cold water.

Top 18 occasion: barbeque recipes from across the web

The most viewed occasion: barbeque recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chipotle Pasta Salad With Mozzarell...

Paloma Cocktail

Country-Style Ribs

Soft Sugar Cookies

Green Goddess Salad

Cornbread Casserole

Southern Potato Salad

Elderflower cordial recipe, plus ti...

Pork Tenderloin with Apricots

Smash Burgers

Smashed Potato Salad

Grape Salad

Southwestern Pasta Salad

Street Corn Pasta Salad

Esquites

Pineapple Pie

Mango Sorbet

Tangy Coleslaw

Top 18 occasion: barbeque recipes from across the web

The most viewed occasion: barbeque recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chipotle Pasta Salad With Mozzarell...

Paloma Cocktail

Country-Style Ribs

Soft Sugar Cookies

Green Goddess Salad

Cornbread Casserole

Southern Potato Salad

Elderflower cordial recipe, plus ti...

Pork Tenderloin with Apricots

Smash Burgers

Smashed Potato Salad

Grape Salad

Southwestern Pasta Salad

Street Corn Pasta Salad

Esquites

Pineapple Pie

Mango Sorbet

Tangy Coleslaw

The most viewed occasion: barbeque recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine