#barbecueeats

This Creamy Summer Pasta Salad is the perfect side dish for picnics, barbecues, or any summer gathering. It's loaded with fresh vegetables and herbs, all tossed in a creamy and tangy dressing that's sure to please your taste buds.

Ingredients: 8 oz rotini pasta. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red bell pepper, chopped. 1/2 cup red onion, finely chopped. 1/2 cup fresh corn kernels. 1/4 cup fresh basil, chopped. 1/4 cup fresh parsley, chopped. 1/2 cup mayonnaise. 1/4 cup sour cream. 2 tablespoons white wine vinegar. 1 tablespoon Dijon mustard. 1 teaspoon sugar. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta. Afterward, rinse it and drain it. Put the pasta, cherry tomatoes, cucumber, red bell pepper, red onion, corn, basil, and parsley in a large bowl. Mix the mayonnaise, sour cream, white wine vinegar, Dijon mustard, sugar, salt, and pepper in a different small bowl using a whisk until the mixture is smooth. Put the creamy dressing on top of the pasta salad and mix everything together until it's well covered. Put it in the fridge for at least 30 minutes before you serve it. If you want, you can add more basil and parsley as a garnish. Cheers to your summer pasta salad with cream!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Vegan Potato Salad with Maple Mustard Dressing is a delightful combination of creamy, tangy, and slightly sweet flavors. Perfect for picnics, barbecues, or as a side dish for any occasion!

Ingredients: 4 medium potatoes, diced. 1/4 cup vegan mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon maple syrup. 1 tablespoon apple cider vinegar. 1/4 cup finely chopped red onion. 1/4 cup chopped fresh parsley. Salt and pepper to taste.

Instructions: In a pot of salted water, boil the diced potatoes for about 10 to 12 minutes, or until they are soft. Let it cool down after draining. Use a whisk to mix vegan mayonnaise, Dijon mustard, maple syrup, and apple cider vinegar in a small bowl. Put the cooked potatoes, chopped red onion, and chopped parsley in a large bowl. Add the dressing to the potatoes and mix them together gently until they are all covered. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. If you want, add more parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Cheddar Chicken Ranch Burgers are a delightful twist on the classic chicken burger. Packed with cheddar cheese and ranch dressing, they are bursting with flavor and perfect for your next barbecue.

Ingredients: 1 lb ground chicken. 1/4 cup breadcrumbs. 1/4 cup grated cheddar cheese. 1/4 cup ranch dressing. 1/4 cup chopped green onions. 1/2 teaspoon garlic powder. Salt and pepper to taste. 4 hamburger buns. Lettuce, tomato, and additional ranch dressing for topping optional.

Instructions: Ground chicken, breadcrumbs, grated cheddar cheese, ranch dressing, chopped green onions, garlic powder, salt, and pepper should all be mixed together in a bowl. Combine the parts until they are well mixed. Split the mixture in half and shape each half into a burger patty. Warm up your grill or pan on the stove by setting it on medium-high heat. They should be cooked all the way through and have a nice char on the outside after about 6 to 8 minutes per side. No need to: For about a minute or two, toast the hamburger buns on the grill until they get a little crispy. Put a chicken patty on the bottom half of each bun to make a burger. If you want, you can add more ranch dressing, lettuce, and tomato slices on top. Put the top bun on top of each burger, and serve them hot. Have fun with your tasty Cheddar Chicken Ranch Burgers!

Prep Time: 15 minutes

Cook Time: 15 minutes

Experience the perfect combination of smoky barbecue flavors and the crispiness of a cob oven-baked pizza. This recipe brings together classic BBQ toppings on a homemade crust for a mouthwatering culinary delight.

Ingredients: 1 batch pizza dough. 1 cup tomato sauce. 2 cups shredded mozzarella cheese. 1/2 cup sliced pepperoni. 1/2 cup sliced black olives. 1/4 cup chopped fresh basil. Olive oil for brushing.

Instructions: Preheat your cob oven to 600F 315C. Roll out the pizza dough to your desired thickness on a floured surface. Spread a thin layer of tomato sauce over the dough, leaving a small border around the edges. Evenly sprinkle the shredded mozzarella cheese over the sauce. Top the pizza with sliced pepperoni, black olives, and chopped fresh basil. Carefully transfer the pizza to a pizza peel or flat surface for easy transfer to the cob oven. Slide the pizza into the preheated cob oven, positioning it on the hot oven floor. Bake for 8-10 minutes or until the crust is golden and the cheese is melted and bubbly. Using a pizza peel, carefully remove the pizza from the cob oven. Brush the crust with olive oil for added flavor and shine. Allow the pizza to cool for a few minutes before slicing. Serve hot and enjoy your delicious BBQ pizza from the cob oven!

Prep Time: 30 minutes

Cook Time: 10 minutes