We’re all cooking at home more than ever thanks to COVID-19, and with summer just around the corner, it’s a great time to cook outdoors. Use these tasty recipes for delicious sides to complement whatever is sizzling away on the grill.
Delicious bite-sized nuggets of happiness. Make plenty, because nobody can eat just one.
Photo by Gina Moore
MINI CORNBREAD POPPERS
MAKES 24 MINI MUFFINS
Make plenty of these—nobody can eat just one!
1 cup cornmeal
1 cup all-purpose flour
2 tablespoons sugar, optional
2 teaspoons baking powder
½ teaspoon salt
1 large egg, lightly beaten
1 cup milk
¼ cup canola oil
Preheat oven to 400 F. Spray a 24-cup mini muffin pan with cooking spray.
In a large mixing bowl, combine cornmeal, flour, sugar, baking powder and salt. Make a well in the center and add egg, milk and oil. Mix until just combined. Using a small scoop or tablespoon, fill each cup ¾ full. Bake for 12–15 minutes until golden brown. Serve hot or room temperature.
Baked beans medley
Flavored with ground beef or sausage, this hearty side can also be a satisfying entree.
Photo by Karen Hermann
SERVES 10–12
2 tablespoons olive oil
1 pound ground sausage or ground beef
1 pound thick-sliced bacon, cut into ½-inch pieces
1 large sweet onion, chopped
1 large red bell pepper, chopped
2 large garlic cloves, minced
1 15-ounce can black beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
1 15-ounce can small red or kidney beans, rinsed and drained
1 15-ounce can lima or butter beans, rinsed and drained
1 cup chili sauce
1 cup barbecue sauce
½ cup packed brown sugar
2 tablespoons apple cider vinegar
2 tablespoons molasses
½ teaspoon Worcestershire sauce
1 teaspoon blackened or Cajun seasoning
¼ teaspoon fresh-chopped oregano, for garnish
¼ teaspoon fresh-chopped basil, for garnish
Preheat oven to 350 F. In a very large skillet or Dutch oven over medium-high heat, heat oil and brown sausage. Using a slotted spoon, remove sausage to a paper towel-lined platter. Pour off excess fat. Cook bacon until fat is rendered but still slightly limp. Remove to platter with sausage. Saute onions and bell pepper until onions are translucent, about 2–3 minutes; add garlic and cook an additional minute. Add beans, sausage and bacon.
In a medium bowl, combine chili sauce, barbecue sauce, sugar, vinegar, molasses, Worcestershire and seasoning. Pour over beans, mix thoroughly and heat until warm. Pour into a 9-by-13-inch baking dish (or larger if needed) and bake uncovered 30–40 minutes or until bubbly and heated through. Sprinkle with oregano/basil combination. Keep warm until ready to serve.
Roasted mustard bacon potato salad
With no mayo to go bad, this tasty side can stand up to the heat of outdoor summer dining.
Photo by Karen Hermann
SERVES 4
4 slices thick bacon
2 pounds small waxy potatoes (Yukon Gold or red), halved or quartered
Kosher salt
Black pepper, freshly ground
1 large clove garlic, minced
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
1/3 cup olive oil
4–5 scallions, sliced diagonally
2 tablespoons parsley, chopped flat
Preheat oven to 400 F. On a parchment or foil-lined rimmed baking sheet, lay bacon slices and bake for 12–15 minutes until crisp. Exact time will vary based on thickness of slices. Move to a paper towel-lined platter; crumble when cool. On same baking sheet with bacon grease, toss potatoes and bake, cut-side down, until just fork tender, 20–25 minutes. Size of potato chunks will determine exact baking time. Remove from oven and place on paper towel, cut-side down, to cool.
In a medium measuring cup with a spout, combine salt, pepper, garlic, vinegar, mustard and honey. Using a small whisk, slowly drizzle and whisk in olive oil until emulsified.
In a large serving bowl, add potatoes, bacon, scallions and half of parsley. Toss with enough dressing to desired coverage. Garnish with remaining parsley and serve.
Spicy tomato jalapeno mac and cheese
Everyone’s favorite comfort food gets a spicy attitude adjustment.
Photo by Iuliia Nedrygailova
SERVES 8
7 tablespoons unsalted butter, divided
1 pound mini penne pasta
4 tablespoons all-purpose flour
4 cups milk, room temperature
Kosher salt
White pepper
Pinch nutmeg
1 teaspoon mustard powder
1 teaspoon dried thyme
1 large jalapeno pepper, seeded and finely chopped
1 28-ounce can diced fire-roasted tomatoes, well drained
2 cups pepper jack cheese (Monterey Jack, for less heat)
2 cups sharp white cheddar cheese
½ cup seasoned breadcrumbs
1 cup grated parmesan cheese
Preheat oven to 350 F. Butter a 9-by-13-inch baking dish with 2 tablespoons butter. Cook pasta according to package instructions until al dente, about 5 minutes. Drain and toss in 1 tablespoon butter, to prevent pasta from drying out and sticking together.
In a large skillet or Dutch oven over medium heat, melt remaining butter. Sprinkle with flour and using a flat whisk, stir to combine and cook for 2–3 minutes. Do not let brown. Slowly add milk and whisk continuously until sauce starts to thicken, about 2–3 minutes. Add salt, pepper, nutmeg, mustard, thyme, jalapeno and tomatoes, and cook an additional 2–3 minutes. Remove from heat and stir in cheeses. Pour into baking dish.
In a small bowl, combine breadcrumbs and parmesan; sprinkle over top of mac and cheese. Bake 30–35 minutes or until bubbly. Let rest 15 minutes and serve warm.
Fresh corn avocado salad with lime dressing
Nutritious and delicious, this cool summer salad might become a family favorite.
Photo by Gina Moore
SERVES 4–6
1 cup arugula
2 cups fresh corn kernels (2–3 ears)
1 pint grape tomatoes, halved
2 avocados, diced
½ small red onion, sliced
½ cup crumbled feta
2 tablespoons garlic olive oil
2 tablespoons lime juice, freshly squeezed
1 tablespoon cilantro, freshly chopped
1 tablespoon basil, freshly chopped
Kosher salt
Black pepper, freshly ground
In a large serving bowl, combine arugula, corn, tomatoes, avocados, onion and feta. In a glass measuring cup, mix together oil, lime juice, cilantro, basil, salt and pepper. Pour over the salad and gently mix until well-coated. Keep refrigerated until ready to serve.
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Chef’s tips
Salt to pepper ratios. When seasoning food dishes with salt and pepper, the rule of thumb is a 2-to-1 ratio—meaning twice as much salt as pepper, for attaining a balanced flavor profile. Of course, always let your palate be your guide in seasoning to your taste preferences.
Prevent avocados from turning brown. As soon as avocados are cut or sliced, put in a bowl and sprinkle with freshly squeezed lemon juice. Cover with plastic wrap and store in refrigerator until ready to add to your salad or dish.
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