3 Easy Side Dishes for a Great BBQ

3 Easy Side Dishes for a Great BBQ

Make your summer entertaining quick and easy with these yummy side dishes that your friends and family will want the recipe for! Grab our cute summer recipe card printable to share them!

Crockpot Cornbread

  • 2 Tbsp unsalted butter 
  • 1 ½ cups cornmeal
  • 1 ½ cups all-purpose flour
  • 2 Tbsp sugar
  • 1 Tbsp baking powder
  • 1 Tbsp kosher salt
  • 2 cups milk
  • 2 large eggs

Melt unsalted butter in a 5-6 quart slow cooker on high heat.
Stir together cornmeal, flour, sugar, baking powder, and salt in a medium mixing bowl. Then stir in milk and eggs. The batter should be thick. Spread melted butter around in slow cooker so it coats the bottom of the cooker. Pour in cornbread batter and spread evenly. Cover the slow cooker and cook on high for 2 hours. Let cornbread cool slightly and serve with a spoon. (If totally short on time, use 3-4 boxes of Jiffy brand cornbread mix and follow directions on box. Pour into crock pot with melted butter, cover, and cook on high for 2 hours.

Ranch Beans

  • 1 lb ground round beef
  • 1/2 medium onion, diced
  • 1 can black beans
  • 1 large can baked beans
  • 1 tbsp paprika
  • 2 tsp garlic powder
  • 1 tsp ground mustard
  • 1 tbsp chili powder
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp cumin
  • 1/2 cup loosely packed brown sugar

Brown beef in a large heavy or cast iron pot very well, burning off all fat. At the end of browning the beef, but before the grease is completely gone, add onions and sauté until clear. Add both cans of beans and add all spices and sugar and stir over low heat or add to crockpot and let sider on low for at least an hour prior to serving.

Summer recipe cards printable, Tandem For Two

Quick Pickled Vegetables

  • 1 pound fresh vegetables, such cucumbers, baby carrots, asparagus, summer squash, cherry tomatoes
  • 2 sprigs fresh herbs, such as thyme, dill, or rosemary 
  • 1 to 2 teaspoons whole spices, such black peppercorns, coriander, or mustard seeds 
  • 2 cloves garlic, smashed or sliced 
  • 1 cup vinegar, such as white, apple cider, or rice
  • 1 cup water
  • 1 tablespoon kosher salt or 2 teaspoons pickling salt
  • 1 tablespoon granulated sugar (optional)

Wash 2 wide-mouth pint jars, lids, and rings in warm soapy water and rinse well. Set aside to dry, or dry completely by hand. Wash and dry the vegetables and cut into desired shapes and sizes. Divide the herbs, spices, or garlic into the jars. Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Combine the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary. Place the lids over the jars and screw on the rings until tight. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open. These pickles are not canned. They can be stored in the refrigerator for up to 2 months. Makes 2 pint-sized jars

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