Grilling - need side ideas!

[LovesDoomBuggies]

We're having two other couples over on Friday to grill out. It's BYOM, but I said I would provide the sides. I happen to have a great baked beans recipe from a neighbor, but at the same time I'd really like to do something different than the typical potato/pasta salad and baked beans sides. Any ideas?

 

[piratesmate]

In addition to tossed salad, veggies & dip, one of those 7-Layer dips, or a regular pasta salad with a balsamic dressing, we've had these...

Wild Rice and Apricot Salad

6 oz wild rice
4 oz dried apricots, chopped
2 oz almonds, sliced or slivered
6 oz yogurt, plain or vanilla
3 oz raisins or Craisins ®
2 Tbl parsley

Make rice according to directions, using no seasonings or butter. Cool slightly & toss with remaining ingredients. Chill & serve cold.

Or if you don't mind a pasta salad that's different...
Hearty Macaroni Salad

2 c cooked chicken, cubed (or shredded)
2 c cooked ham, cubed
2 c salad shrimp
7 – 8 oz macaroni shells**
½ c celery, diced
¼ c sweet red pepper, diced
¼ c green pepper, diced
¼ c onion
1 tsp salt
½ tsp pepper
½ tsp sugar
½ c mayo
1 tsp dill weed, dry or
1 Tbl fresh dill weed
½ c sour cream
2 Tbl vinegar

Cook pasta according to package directions & drain. Toss pasta, veggies, meat, salt & pepper together. Mix sugar, mayo, dill, sour cream & vinegar. Pour over salad & chill.
**The person who gave this to me uses a type of macaroni that is tube-like (like elbows) but is also a corkscrew shape with ridges - I don't know what it's called, but it's really good.
[NOTES: Do not use leftover baked ham, esp if you stud it with cloves. It becomes overpowering. Try using a slice of ham steak. And the Perdue shortcuts work if you don’t do chicken ahead.]

Someone here posted a fruit pasta salad that's really good.
Pasta Fruit Salad

3 c uncooked medium pasta shells
20 oz unsweetened pineapple chunks, drained
1 lg navel orange, peeled, sectioned & halved
1 c halved green grapes
1 c halved red grapes
1 med apple, chopped
1 lg firm banana, 1/4" slices
8 oz plain yogurt
1/4 c orange juice concentrate

Cook pasta. Drain and rinse in cold water.
Place in a large bowl. Add the fruit.
Combine the yogurt and orange juice concentrate. Pour over salad and toss to coat.
Cover and chill for several hours.

Substitutions:
Raspberry pieces - dried raspberries
Mandarin oranges
2 Fresh peaches
vanilla yogurt
orange-strawberry juice blend

 

[TinkerKat]

Our favorite "Side" is a Taco/bean layered salad.

Ingredients: Can of Refried Beans
Envelope of your favorite Taco seasoning.
Sour Cream
Salsa (try to choose a not so watery one)
Shredded lettuce
Shredded Taco cheese or just plain cheddar
Tostitos, either the small round or the scoops are best

In a baking dish or aluminum pan you assemble as follows

Mix 1/2 taco mix with refried beans (I buy the spreadable kind)
you mash it down and cover the whole bottom of your dish with it.
Next is the Sour Cream just spread it on top of bean spread. (don't mix it in)
Next layer is your Salsa. If it seems too watery, drain some of the liquid.
Then you add your shredded lettuce
Top with the cheese.

Refrigerate up to an hour. Serve cold with chips. My friends and Family LOVE this! In the summer, I make it while DH grills the steaks!
Less filling than Potato salad but very satisfying!
Kathy

 

[piratesmate]

Or maybe one of those Pampered Chef Cool Veggie Pizzas?

Oh, and I forgot this one: (It originally had raisins instead of cranberries.)

Broccoli Cranberry Salad

4 c broccoli flowerettes, chopped small
¼ c diced celery or onion (opt)
8 oz dried cranberries
¼ c shelled sunflower seeds
8 slices bacon

Dressing:
1 c mayonnaise
¼ c sugar
¼ c vinegar

In a large bowl, combine broccoli, cranberries, sunflower seeds and celery. Pour dressing over and toss. Keep refrigerated.

 

[Trish Bessette]

I love to grill veggies as well as potatos for sides! I use those Reynolds foil bags and in one I put zucchini, yellow squash, mushrooms, onions, and pats of butter. The other bag I slice up potatos with sliced onions and pats of butter. Cook them right along with your meats. Veggies take about 20 minutes (not on high heat or they will burn) Potatos take a bit longer.

They are so good, not to mention no mess to clean up!

They are calling for a beautiful sunny weekend near 60 degrees coming up so I'm thinking of what to grill as well!

 

[piratesmate]

I love to grill veggies as well as potatos for sides! I use those Reynolds foil bags and in one I put zucchini, yellow squash, mushrooms, onions, and pats of butter. The other bag I slice up potatos with sliced onions and pats of butter. Cook them right along with your meats. Veggies take about 20 minutes (not on high heat or they will burn) Potatos take a bit longer.

They are so good, not to mention no mess to clean up!

They are calling for a beautiful sunny weekend near 60 degrees coming up so I'm thinking of what to grill as well!

Oh I agree! I forgot about those - not yet grilling weather here. I just use regular foil though. For the potatoes, I slice potatoes, peppers (yellow or red usually) & onion. Spray with oil. Sprinkle with whatever spices appeal to me when I open the cupboard. no-salt all season, ground celery seed, garlic, cardamom, paprika, chili powder, cumin, coriander....any or all of those with a little bit of beef bouillon crystals instead of salt.

 

[TN Traveler]

What about corn on the cob? Or fried corn? Both are good. If you want a fruit salad that is more dessert than salad, I have an awesome frozen fruit salad called Pink Panther salad. Try this:

1 large can of cherry pie filling
1 large tub of Cool Whip
can of Sweetened Condensed milk
small can of crushed pineapple (can use larger if like more)
1-2 Cups chopped pecans.
Mix all ingredients together in large bowl. You don't have to drain the pineapple juice if you don't want. Pour into a jello mold and freeze a min of 3 hours. Serve frozen!! YUM!!!!
**If you don't have a jello mold you can use a regular Rubbermaid
container or glass pan but don't use metal. Being frozen, it makes
the salad taste "funny"!

ENJOY!

Karen

 

[Limmer]

I really like tomato salad. I always think "summer" and "grilling". This one is a recipe by Alice Waters.
1 pound ripe juicy tomatoes, heirloom varieties if possible
1/2 clove garlic
1 tablespoon balsamic or red wine vinegar
2 to 3 tablespoons olive oil
salt and freshly-ground pepper to taste
2 ounces fresh mozzarella cheese
handful fresh basil leaves
garlic croutons (optional)

1. Wash and core tomatoes and cut into thick slices or wedges.

2. Peel the garlic. In the salad bowl or platter you wish to use, rub the garlic, using the tips of a fork, to make a puree. Add the vinegar and oil. Then add the tomatoes, tossing gently to coat with dressing. Season to taste with salt and pepper.

3. Slice mozzarella and tuck decoratively in and around the tomatoes. Scatter top of salad with basil leaves.

4. Add croutons, if using, to soak up the delicious juices.

Serves 4.

 

[sweet maxine]

Okay ya'll, it's been pouring down rain here today, but ya'll have me hungry for something cooked on the grill and those yummy sides too!

Karen, where I live there's a restaurant that makes a frozen fruit salad that sounds a lot like yours. It's called Pink Velvet, and boy, does it taste good! I've tried to recreate that recipe before, and I've done it with a lower calorie version. I love that stuff!

Deb, my mother makes that same broccoli salad except she uses raisins instead of the dried cranberries. I'll have to tell about your recipe. I know she'll want to give it a try.

I'm printing all of these off to give to her when she comes to visit me in May. She's going to love that!

 

[piratesmate]

Actually, I always made it with raisins, too. Then I notices that at the Cape May Buffet at the Beach Club the recipe had craisins. Oh my! I like it that way much better! Also, the original had onions which I left out because I'm allergic to them. But the celery works for me - that's also from the Beach Club's recipe.

I love Disney recipes!

 

[DebMcDonald]

I'm not a love of asparagus,but I even eat this one.

Asparagus with olive oil, salt and pepper, grilled, you want the asparagus a little blacked, makes it a little sweeter.

Another one of my favorites again on the grill with olive oil, is zuccini (sp), yellow squash, and red pepper, cut juliened style.

 

[Rafikifan]

These can be done in the oven or on the grill.


Broiled Ranch Mushrooms

1 pound
Medium mushrooms, cleaned

1/4 cup
Vegetable oil

1/4 cup
Water

1 tablespoon
Balsamic vinegar

1 packet/1 oz.
Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix



Place mushrooms in a gallon size Glad® food storage bag. Whisk together oil, water, vinegar and seasoning & salad dressing mix until dissolved. Pour over mushrooms; seal bag and marinate in refrigerator for 30 minutes, turning occasionally. Place mushrooms on broiling rack. Broil 4 inches from heat for about 8 minutes or until tender.

Makes 4 to 6 servings.

 

[heathrow42]

We usually slice up veggies, brush them with olive oil, sprinkle a little sea salt on them and grill them up! (a veggie basket is awesome for this) These are some other things we'd make if you were comin' to bbq at our house:

Asparagus
========
Asparagus is the best this way.. wash and cut off the ends, put them in a large ziploc with olive oil and a little sea salt, close the bag and let set them aside while you are prepping everything else. Toss them on the grill for 10 min or so (depends on how fat they are) and they are incredible! I never liked asparagus before a friend made them this way. We even opened the grill to make them for the whole family on Easter!

Poatoes au gratin, on the grill
=======================
Slice up potatoes. Rub the center of a sheet of foil with butter, layer potatoes and butter, pour a little (1 Tbs?) of cream in the middle and add grated parmesian cheese (I used the digiorno kind .. not the kraft powder stuff) wrap securely.. or double wrap and toss on grill.

Corn on the Cob
=============
There are several ways to do this.. just toss it on the grill (low heat) -- some people soak it in water first -- or some even remove the silk..

French Onion Soup tasting Onion
=========================
It's not really soup, it just tastes like it.. Take a large sweet onion (vidalia, if ya got it!) and quarter it, but DON'T cut all the way through to the root end. Seperate the layers and put butter in between each. Put a beef boullion cube on the top, kinda mash it in so it stays in there. Wrap it securely in foil and grill. The onion will get soft and the boullion will melt. This probably isn't that good for you-- but it is darn yummy!

Bruschetta
==========
Chop fresh tomatoes, and sweet onions. Combine with a splash of olive oil, and a really good balsamic vinegar. Add sea salt, and fresh herbs (chopped basil is a must, sometimes rosemary too.. but whatever is on hand) You can crush garlic and add it to the bruschetta or even better toast your bread and then rub the garlic on the bread. Shaved prosciutto is really good with this and some Parrano or Parmesan cheese.

These are staples in our house during the summer. If I can get dh to cook on the grill, so I don't have to cook .. I will! We usually have pita and hummus or tortilla with fresh guacamole instead of potato chips with mayo based dip - oh and always a huge fresh salad.

My favorite dessert lately has been a slice of pound cake with fresh whipped cream (whip it yourself, this is so easy, you don't need the tub stuff!) and fresh fruit (blueberries, strawberries, whatever is available) If you have a Safeway grocery store, they have something called Bakers Cream (by the milk) and it is heavy cream with the sugar already added, just whip it! It's fabulous.

--heather

 

[yummy72]

This is really rich, but very elegant alongside a steak:

Baked Shrimp-Crab Salad

1 green bell pepper, chopped
1 onion, chopped
1 cup finely chopped celery
1 (6-ounce) can crabmeat, picked free of any broken shells
1 (4-ounce) can medium shrimp
3/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Worcestershire sauce
1 cup buttered cracker crumbs or bread crumbs
Preheat oven to 350 degrees F. Grease a medium casserole dish or medium glass baking dish with butter.
In a large bowl, combine the bell pepper, onion, and celery. Add the crabmeat and shrimp, and then the mayonnaise, salt, pepper, and Worcestershire sauce, tossing gently with a plastic spatula to combine. Spoon the mixture into the prepared dish. Sprinkle crumbs over top. Bake until a golden brown crust develops, about 30 minutes
---------------------------------------------------------------------------
Hash Brown Casserole

1 (2-pound) package frozen hash brown potatoes, thawed
½ cup melted butter
1 (10.75-ounce) can condensed cream of chicken soup
1 (8-ounce) container sour cream
½ cup chopped onion
2 cups shredded cheddar cheese
1 teaspoon salt
½ teaspoon pepper
2 cups crushed cornflakes cereal
¼ cp melted butter

Preheat oven to 350 degrees. In a large bowl, combine hash browns, ½ cup melted butter, cream of chicken soup, sour cream, chopped onion, cheddar cheese, salt and pepper. Place mixture in a 3-quart casserole dish. In a medium saucepan over medium heat, sauté cornflakes in ¼ cup melted butter, and sprinkle the mixture over the top of the casserole. Bake covered in preheated oven for 40 minutes.
---------------------------------------------------------------------------

Hominy Casserole

3 cans yellow hominy; drained
salt and pepper to taste
1 small package Mexican-style Velveeta cheese, cubed

Combine all ingredients, place in baking dish. Bake at 325 degrees until cheese is melted and bubbly.
---------------------------------------------------------------------------
this one is like a "sub sandwich in a bowl"

Little King Salad

3 hard rolls
3-4 Roma tomatoes, chopped
1 head Romaine lettuce, torn
1 onion chopped
6 oz. Swiss cheese, shredded
1/4 lb. shaved ham and/or turkey cut in strips
1/4 lb. salami and/or pepperoni thinly sliced

Dressing:

3/4 cup oil
1/4 cup tarragon vinegar
1/8 teaspoon pepper
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon garlic powder
Mix the above well. Shake before pouring

Pull apart rolls into bite-size pieces. Combine everything else for salad. Pour dressing over salad right before serving, mixing in bread pieces just before serving.
---------------------------------------------------------------------------
the ingredients in this one may sound like a strange mixture, but this salad is very good:

Veggie Salad

1 head cauliflower, chopped
1 bunch broccoli, chopped
1 small package carrots, chopped
1 large package shredded mozzarella cheese
1 package bacon, fried and crumbled
1 bottle Seven Seas Creamy Italian salad dressing

Combine the above ingredients and refrigerate for at least 8 hours.