The perfect side dish for any cookout is always baked beans. I am just keeping it real here, usually I just open up a can and heat it up. Ain't no shame in my game! Hey, I like to keep things simple. From time to time I will throw a curve ball at the family and just make them myself. And when I do, they go crazy for them.
This really is a dump and go kind of recipe. No bowls were needed. I just dumped it all in the casserole dish and mixed it right in there. If I can use one less dish I am a happy girl. Plus, to make this recipe even easier, I used fully cooked bacon. So easy y'all!
Happy Grilling!
Easy Baked Beans
3 - 15 oz cans of pork and beans
1 small onion, finely chopped
2 teaspoons of mustard
8 slices of bacon, cut into small pieces
1/2 cup brown sugar, packed
1/2 cup barbecue sauce
2 tablespoons of butter
Optional: bacon slices for top
Mix all ingredients together and place in a 9 x 13 inch casserole dish. Bake at 400 degrees for 25 minutes.
We have a small garden every year with a few vegetables and
an herb garden that I tend to cook with a lot throughout the year.
I just love
being able to walk out to the garden to grab what we need to make a delicious
meal. Some years we have a great crop and other years it can be a flop. We
have a slopped yard so all our planting is done in raised beds.
What we can’t plant, we purchase at our favorite road side stands from local farmers. On a recent trip to one of our favorite road side stands, I picked up an assortment of vegetables for the week. My eyes immediately are drawn to all the colors of the vegetables. There were several pints of cherry tomatoes, red and yellow in color. So of course, a pint of each of those came home with me. Instead of just popping them in my mouth to snack on, I decided to whip up this salad to eat on for a couple of days. During the summer I could seriously turn vegetarian because I just can't get enough veggies. Am I the only one?
Marinated Cucumber and Tomato Salad
2 pints of
cherry tomatoes (1 1/2 pounds tomatoes, diced)
1 large
cucumber, chopped
5 large
basil leaves, thinly sliced
3
tablespoons olive oil
1 1/2
tablespoons balsamic vinegar
1 teaspoon
sugar
1/2 teaspoon
salt
1/4 teaspoon
freshly ground black pepper
1/8 teaspoon
onion powder (optional)
Combine tomatoes and cucumbers in a large bowl. Combine the
remaining ingredients in a separate bowl, whisk until combined. Pour mixture over the
tomatoes and cucumbers and stir until coated. Serve
immediately or cover and refrigerate until ready to serve.
Sometimes when I think of recipes to share, I think to
myself “everyone knows how to make that” but then I have to remind myself that
not everyone does. Macaroni and potato salads are those kinds of recipes that
you just expect everyone to know how to make. Everyone’s mom or grandma has
their special family recipe that gets passed down through the generations. It’s
a way of life for some families but I have to remind myself that not everyone has those kinds of recipes. So
if your grandma made the best, I am sure this one doesn’t compare to the love
she put into her salad.
We tend to buy macaroni salad at the grocery store when we have a BBQ and every now and again I skip that and just make this recipe. Macaroni salad is always a favorite at potlucks and BBQ’s. It is really a “dump in what you have” kind of recipe. Cheese cubes are also a great addition to this summer salad. Have tomatoes?Dump them in. The possibilities are endless with this recipe.
Macaroni Salad
1 lb
macaroni, cooked and drained
1 1/2 cup
mayonnaise
2 stalks of
celery, chopped
1/4 cup
shredded carrots
3 green
onions, chopped
1/2 green
bell pepper, chopped
Salt and
pepper to taste
Cook the macaroni noodles according to package directions.
While that is cooking, prepare the vegetables and green onions and place in a
large bowl. Add in the mayonnaise, salt, and pepper. Once the macaroni is done,
drain and rinse with cold water. Dump
into the bowl with the vegetables and mayonnaise mixture and combine until
noodles are fully covered. Place in the fridge to chill.
This post was sponsored by Smithfield as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Let the grilling season begin! As soon as the weather breaks we are dusting off the grill and putting it to good use. My husband is the grill master of the family. Anything he throws on there comes out lip-smacking good and I can never get enough. It allows for me to prop my feet up and relax while someone else cooks for a change, which is why I love grilling in the summertime.
While browsing in my local Food Lion store I came across SmithfieldⓇ Hickory Smoked Brown Sugar Marinated Pork Chops and just knew it was what we needed to grill up this Memorial Day weekend. Plus, there is a $1.00 off coupon for Smithfield Marinated Fresh Pork so it was a win-win in my book.
Smithfield Marinated Fresh Pork is slow-marinated and perfectly seasoned right in the bag, so no need to worry with marinating in enough time to grill it. If you are anything like me, this is a lifesaver! You can enjoy Real Flavor, Real Fast and spend less time preparing and more time relaxing on the patio. Its made from 100% fresh pork and has no artificial ingredients, you just got to love that.
If only you could smell these babies cooking!
We could have made these Smithfield Grilled Hickory Smoked Brown Sugar Marinated Fresh Pork Chops into something totally different but with something this good, why change it. They were super flavorful and so tender. The knife cut through it like butter!
Side dishes tend to be quick, easy, and simple when it comes to grilling. Usually I make the sides while my husband is manning the grill. We like to tag team like that. This time though, I decided he needed to cook it all. I did prepare the potato packets but other than that, he grilled it all. We went with the trusty potato as a side. Garlic, Parmesan cheese, and potatoes go so well together and worked very well in these grilled potato packets. Between these delicious pork chops and those potatoes, our bellies were full.
One last thing before you go. Do you have a tip to get dinner on the table in 30 minutes or less? Head to Smithfield Real Flavor Real Fastto enter the “What Can you do with 30?” sweepstakes for a chance to win a trip to Napa Valley. Doesn't that sound like fun?
I would love to know, what is your favorite food to throw on the grill in the summer?
Grilling tips for the perfect pork chop
Heat charcoal or gas grill to medium. Cook chops 7-9 minutes per side.
Cook to an internal temperature of 160 degrees when measured in the thickest part of the meat.
Let stand 3 minutes before serving.
Garlic Parmesan Potato Packets
4-6 red potatoes, chopped
1 teaspoon chopped garlic, divided
juice of half a lemon
1/4 cup Parmesan cheese, grated, divided
1/4 teaspoon Italian seasoning, divided
4 Tablespoons butter, divided
You will need 4 sheets of nonstick aluminum foil squares to make the packets. On each of the four squares, divide up the cubed potatoes and place a tbsp. of butter on top. Evenly sprinkle minced garlic over each of the four servings. Squeeze half a lemon over each of the four packets (one 1/2 lemon for all) Sprinkle grated Parmesan cheese and Italian seasoning over each packet. Fold up the sides and top and place on the grill for about 25 minutes or until fork tender. Careful opening the packets when done, steam is going to come out of these fast.
Apple butter and sweet potatoes are two of my favorite fall flavors. I just never thought to add the two together!! But man oh man are these Apple Butter Twice Baked Sweet Potatoes so good!
My blogger friend Jackie from Syrup & Biscuits just released her second cookbook and it is all about sweet potatoes!! Sweet Potato Love is filled with all things sweet potatoes and her beautiful family, including her adorable basset hounds!
Jackie gives us all the ins and outs of sweet potatoes. From planting, harvesting, and storing, everything you could possible know about a sweet potato. Then each season is broken down into the best recipes to enjoy that season - Fall, Winter, Spring, and Summer!! Sweet Potatoes are not just for fall y'all!!
These Apple Butter Twice Baked Sweet Potatoes were super easy to make. Especially since I had a jar of Crock Pot Apple Butter in the freezer that I made a few months ago. Now I have another amazing recipe to add to our Thanksgiving day menu.
And because I love this book so much, I have a copy to give away to one of our readers so you can enjoy all the sweet potatoes too! Make sure to enter below!
Wrap the sweet potatoes in aluminum foil. Bake at 400 degrees for one hour or until
soft.
When they’re cool enough to handle, remove the aluminum foil
and split them in half lengthwise. With
a spoon, gently scoop out the flesh, leaving a thin layer in the shell, and put it in a bowl. Add apple butter, melted butter and stir
until smooth.
Refill the potato shells with the mixture. Lightly sprinkle with ground cinnamon. Place back in the oven for 10 minutes or
until reheated.
The list is in! I am a little behind with my top recipes of 2015 but better late than never right? 2015 has been the best year yet for Served Up With Love and that is all thanks to you! I could never thank you enough for all the love!
There is a little bit of everything in this list. There is no surprise that some of the most popular were crock pot recipes and desserts. So let's get to it!
My Macaroni & Cheese is expected at all family gatherings. I am not sure they would allow me to come without a dish of this in hand. Can you blame them?
Pineapple and coconut are two of my favorite flavor combos. A little taste of the tropics.
So there you have it, the most popular recipes of 2015! Again, I can't thank you all enough for visiting my little blog. So did some of your favorites make it into to this list?
Ooey, gooey, and cheesy Broccoli Casserole recipe that will make you and your family fall in love with broccoli again. Made with a bag of frozen broccoli, sour cream, cheese, cream of chicken soup, and seasonings.
Broccoli Cassserole
There is some over the top, ooey gooey cheesiness in this Broccoli Casserole. Broccoli and cheese are matches made in heaven.
Sometimes getting the family to eat something green can be quite the challenge. So in order to get them to eat some "green stuff" I have to sometimes disguise it with some cheese. That gets them eating it almost all the time. My son loves broccoli, who knew?
Mr. Picky Pants usually is the one who gives me a lot of flack when it comes to this kind of stuff. When he was younger, I kid you not, he only ate like 5 things for years. I worried so much that this child would never eat "real" food and thrive. Then all of a sudden, he became a teenager. I have never seen someone eat so much stuff in one sitting in my life. If it wasn't nailed to the floor he was eating it. That is when his picky phase kind of went away. Slowly he began to eat more foods and now as an adult he eats a wide variety of foods and has become quite the foodie.
When I made this casserole, I still felt like I had to really talk it up to get everyone to try it. Yeah, I have to do that a lot to get them to try stuff. It doesn't always work, but I gotta try. Everyone loved it! Who needs a fork when you can just dig right in!
WHAT YOU'LL NEED
frozen broccoli, spears or florets cream of chicken soup sour cream sharp cheddar cheese egg mayonnaise onion powder salt and pepper Optional cracker crumbs for crunchy topping
EASY INSTRUCTIONS TO MAKE BROCCOLI CASSEROLE
Cook broccoli until tender in salted water, drain.
In a large bowl, combine broccoli, one cup of the cheese, and all the other ingredients; except cracker crumbs.
Place in a greased 1 ½ -2 quart casserole dish.
Top with the remaining cheese on top. Bake at 375 degrees for 30 minutes.
If you would like more recipes including broccoli, make sure you check out this easy potluck favorite Broccoli Salad and this delicious and easy take-out, fake-out Beef and Broccoli.
Broccoli Casserole
Broccoli Casserolehttps://youtu.be/DzEGn770f7oOoey, gooey, and cheesy Broccoli Casserole recipe that will make you and your family fall in love with broccoli again. Made with a bag of frozen broccoli, sour cream, cheese, cream of chicken soup, and seasonings.https://i9.ytimg.com/vi/DzEGn770f7o/mq1.jpg?sqp=CPHTnPEF&rs=AOn4CLCOTvZP2Zx5YmEdlm2ItU1wDd7TpA01/21/2020
Yield: 4 - 6
Author: Served Up With Love
prep time: 10 Mcook time: 30 Mtotal time: 40 M
Ooey, gooey, and cheesy Broccoli Casserole recipe that will make you and your family fall in love with broccoli again. Made with a bag of frozen broccoli, sour cream, cheese, cream of chicken soup, and seasonings.
ingredients:
1 (22 oz) bag of frozen broccoli (spears or florets)
1 (10 ¾ oz) can of cream of chicken soup
2 cups sharp cheddar cheese, divided
1 egg, well beaten
½ cup mayonnaise
½ cup of sour cream
1 teaspoon of onion powder (or 1 tablespoon of grated onion)
Salt and pepper to taste
Optional-crushed crackers for topping
instructions:
How to cook Broccoli Casserole
Cook broccoli until tender in salted water, drain. In a large bowl, combine broccoli, one cup of the cheese, and all the other ingredients; except cracker crumbs. Place in a greased 1 ½ -2 quart casserole dish. Top with the remaining cheese on top. Bake at 375 degrees for 30 minutes.
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