A Guide To Barbeque Sides

 Say that you’re at home getting ready to fire up the old grill for your famous barbeque chicken or just some burgers and dogs. Here are some great side dishes that compliment any backyard cookout.

 Pasta Salad

1 lb. pasta (any noodles will do)

1 cup diced tomatoes

1 cup chopped broccoli

½ cup cut black olives

½ cup chopped scallions

1 roasted red pepper, diced

1 8oz. block of extra sharp cheddar, diced

1 lb. cooked ham, diced

1 cup extra virgin olive oil

2 cup red wine vinegar

Salt and pepper to taste

Boil noodles until al dente, few minutes short of what the package says, and then drain and cool. Add all veggies, cheese and ham. Lightly salt and pepper to taste. Slowly drizzle vinegar over mixture and toss until coated. Do the same with the oil, you don’t have to use all the oil and vinegar. More salt and pepper can be added if taste buds prefer. Refrigerate overnight!  Taste again to add more oil and vinegar if needed for the noodles will absorb the dressing causing it to get a little dry.

Baked Beans

1 can (26 oz. to 36) Pork and Beans (your favorite brand)

1 cup chopped bacon

4 slices of bacon cut in ½

1 cup light brown sugar

1 cup ketchup

1 Tbs. yellow mustard

½ small white onion, diced

In a 9x9 baking pan mix together the beans, brown sugar, ketchup and mustard. Set aside for later use.

In a large frying pan cook off the chopped bacon. About halfway through cooking add in the diced onions. Continue cooking until bacon is fully cooked. Drain grease and add to the beans mixture in baking pan. Mix well and top with the bacon slices. Cook in oven at 350 degrees uncovered for 20-25 minutes. Serve and enjoy!

 Deviled Eggs

12 large white eggs

½ cup mayonnaise

1 Tbs. yellow mustard

Paprika for garnish

In a large stock pot bring about 6-8 cups of water to a boil. Place eggs in boiling water and continue boiling for 8-10 minutes. Place pot directly into a sink and run COLD water on eggs until completely cooled.

TIP: leave water running over eggs while peeling, allowing shells to come off with ease.

Peel all eggs and cut in half. Remove yolks into a separate mixing bowl while laying whites out onto a serving tray for filling later. Smash yolks with a folk until smooth, and then add in mayonnaise and mustard. Add salt and pepper to your taste if desired. Fill each egg white with approximately 1 tsp. of yolk mixture.

TIP: Line one tray with paper towels to absorb any extra water or condensation build up.

Sprinkle with paprika over the top for garnish, cover and refrigerate or serve to enjoy!