[donotprint]I love having friends over.  I love feeding my friends and I get a special thrill when I see them devouring and loving the food that I’ve prepared. So, Friday night we had friends over for a BBQ.

 

We grilled some wicked pork chops

We flame broiled grilled up some amazing chicken quarters

I served Summer Breezes

We made crazy drool-worthy bbq side dishes that were cool, zingy, tangy and downright tonguegasmic

In case you can’t tell, the sun was setting and I was scrambling to capture the golden light

Today, y’all are getting the recipes for both the side dishes that I created for this BBQ.

I love fresh, crisp, chilled foods for barbecue side dishes when it’s hot outside.  This Chilled Confetti Salad was a massive hit with everyone, even the kids.  One friend was even eating this with chips like an appetizer! I think you should definitely serve this confetti salad with fresh limes so everyone can squeeze lime over their serving. [/donotprint]

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: Chilled Confetti Salad

1. 8 to 10 whole ears of corn, shucked, cooked and kernels removed
2. 2 jalapenos, diced
3. 1 sweet green bell pepper, seeded and diced
4. 1 sweet red bell pepper, seeded and diced
5. 1 bunch green onions, chopped
6. 6 limes

1. Shuck the corn and remove all the strands of silk
2. Cook corn according to your favorite way: boil or grill
3. Cool corn and remove kernels from cob
4. Dice sweet peppers and jalapenos (remove seeds and ribs from jalapenos if you’re heat sensitive)
5. Chop green onions all the way down to just before the crisp white bulb.
6. Toss all ingredients together.
7. Cut 3 limes in half and squeeze the juice over your corn salad.
8. Refrigerate
9. Prior to serving, slice limes into quarters and place next to salad for serving

 

[donotprint]  Potato Salad is sort of an iconic BBQ and Picnic side dish-I however, am not a huge fan of the potato salads that are over saturated with mayonnaise or mustard.  You know the ones that make that ‘schnock’ sound when you remove them from their dish.  So for this BBQ I wanted to make my own take on German Potato Salad, a vinaigrette based potato salad that is traditionally served warm.  My potato salad combines green onions, a bit of spicy mustard, fresh cracked black pepper and red wine vinaigrette.

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: Chilled German Potato Salad

1. 4 lbs small potatoes (I use red)
2. 1 bunch green onions
3. Red Wine Vinegar
4. Zesty Spicy Mustard
5. Fresh Cracked Black Pepper

1. Wash potatoes and cook to fork tender
2. Drain and cool
3. Rough chop potatoes and toss in a medium size bowl
4. Small chop green onions down to just before the crisp white bulb
5. Toss in the green onions
6. Add 1/4 C red wine or balsamic vinegar (your taste)
7. Add in 1/4 C spicy mustard
8. Toss together
9. Chill
10. After 2 hours, remove from fridge, top with fresh ground black pepper and taste
11. Add more vinegar or mustard or pepper, to taste

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Friday night was filled with laughter and games, good food and friends, all the things that a great evening are made of.

Today’s post wasn’t sponsored but, tomorrow’s is and tomorrow, you have a chance to win this

and a $50 Gift Card for your own amazing Grillin’ Party.

So, stay tuned.

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A few of my favorite from last week’s link-ups

• Fruit Salsa
• Tiramisu
• Pink Lemonade Cake
• Grilled Buffalo Wings

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