Backyard barbecue season is here baby! From burgers and brats to low country boils, we’re eating outdoors as much as we can! Anytime we’re heading to a barbecue, we struggle with what to bring as a side dish to share, because we need something that won’t won’t dive into the hosts’s space! That means coming up with side dishes that can stand on their own! No keeping them in the fridge, no plugging in a crockpot once you get there, no throwing it in their oven for 15 minutes – just set it on the counter and voila!
The LIY team is sharing some of our favorites that we find ourselves turning to over and over because they’re both simple and crowd pleasers! And once you take one of these to your next barbecue, be ready to share the recipe because I promise, they’re going to ask!
Summer Fruit Pizza
Summer Fruit Pizza
Ingredients
- 2 16.5 oz Pillsbury Refrigerated Sugar Cookie
- 16 oz Cream Cheese, softened
- 2/3 Cup Sugar
- 1 tsp Vanilla
- 1/4 Cup Orange Juice
- 2 Tbsp Water
- 1 Tbsp Lemon Juice
- 1 1/2 tsp Cornstartch
- Strawberries, Blueberries, Kiwis
Instructions
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Heat oven to 350°F. Grease a 9×13 sheet pan with butter or cooking spray. Place cookie dough in the pan and press dough evenly in the bottom of the pan. Bake 12 to 14 minutes or until golden brown. Cool completely, at least 30 minutes.
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In a small bowl, beat the cream cheese, sugar, and vanilla with an electric mixer on medium speed until fluffy and mixed well. Spread mixture over the cooled cookie crust. Arrange the fruit over the cream cheese mixture.
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In a saucepan, bring the orange juice, water, lemon juice, cornstarch and salt to a boil, stirring constantly until thickened [about 2 minutes]. Let cool a few minutes, and then brush completely over the fruit. Chill. Store in refrigerator. Enjoy!
Pesto Tortellini Skewers
Pesto Tortellini Skewers
Ingredients
- 20 oz Refrigerated Tortellini Pasta spinach and cheese or just cheese
- 1/2 cup Pesto
- 4 oz Sun Dried Tomatoes Jar, julienned
- Small Skewers
Instructions
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Cook pasta to package instructions
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Drain pasta once cooked and place in large bowl
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Mix in pesto to coat pasta
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Drain liquid from sundried tomatoes and place in small bowl
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Skewer tortellini, tomato, tortellini, tomato, tortellini [repeat as much as you'd like]
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Refrigerate and enjoy!
Texas Caviar Chip Dip
Texas Caviar Chip Dip
Ingredients
- 1/2 Cup Olive Oil
- 1 Lime, Juiced
- 1/4 Cup White Wine Vinegar
- 1/8 Cup Sugar
- 1/4 tsp Garlic Powder
- 1 tsp Salt
- 1 15 oz Black Eyed Peas, drained
- 1 15 oz Black Beans, drained
- 2 Roma Tomatoes, Chopped
- 1 1/2 Cups Frozen Sweet Corn
- 1/2 Cup Red Onion, Diced
- 1/2 Cup Green Bell Pepper, Chopped
- 1/2 Cup Red Bell Pepper, Chopped
- 1 Jalapeno, Chopped
- 1/2 Cup Cilantro, Chopped
Instructions
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In a large bowl, whisk together the olive oil, sugar, lime juice, white wine vinegar, garlic powder, and salt.
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Add all remaining ingredients and mix until well stirred.
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Top with cilantro and refrigerate until ready to serve! Enjoy!
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