I went to good old Pinterest for most of the recipes for our backyard bbq this past weekend and a lot of people have been asking for them. Without further a-do...
CROCKPOT CHICKEN TACOS
SERVES 12
**disclaimer: i'm totally making these again for us to eat off all week...great for quesadillas, soup, etc.
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| VIA |
INGREDIENTS
1 1oz envelope taco seasoning
6 boneless, skinless chicken breasts (thawed)
1 16oz jar salsa (I used Costco's 'real' salsa in the cold section)
INSTRUCTIONS
Dump all ingredients into a crockpot and give it a little stir to blend the seasoning with the salsa. Do not add water as you normally would with taco seasoning. Cook on high for 4-6 hours or on low for 6-8 hours. When done, the chicken will shred easily with speared with a fork.
CREAMY CILANTRO-LIME SLAW
SERVES 6-8
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| VIA EPICURIOUS |
INGREDIENTS
1/3 cup fresh cilantro
2 garlic cloves
**I used minced garlic
8 cups green cabbage
**I used one bag precut coleslaw
1/4 cup green onions, minced
1.5 tsp lime peel
1 serrano chile
**I used a jalepeno
3 tbsp fresh lime juice
1/2 cup mayonnaise (Dukes)
1/2 cup sour cream
INSTRUCTIONS
Mix garlic, lime peel, chile, lime juice, mayonnaise and sour cream together. Add slaw, cilantro and onions to mixture and blend together. Let chill for 4-6 hours before serving.
BLUE CHEESE SLAW
SERVES 2-4
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| VIA KACEY'S KITCHEN |
INGREDIENTS
2 cups precut coleslaw mix
1/4 cup mayonnaise (Dukes)
1/4 cup sour cream
2 tablespoons grainy mustard
**forgot mustard at the store so did not use
1 lemon juice
salt and pepper to taste
1/4 cup crumbled blue cheese
**I used Publix brand
1 handful chopped parsley
INSTRUCTIONS
Mix the mayonnaise, sour cream, mustard, lemon juice, salt and pepper, and cheese in a bowl. Add coleslaw mix and combine together. Cover and let chill in fridge for 4-6 hours before serving. Garnish with parsley.
MOMMA JEAN'S HASHBROWN CASSEROLE
VIA MY MOMMA
SERVES 10-12
INGREDIENTS
2 lbs frozen hashbrowns (thawed)
1 can cream of chicken soup
1 pint sour cream
1/2 cup white onion, peeled and chopped
2 cups grated cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
INSTRUCTIONS
Preheat oven to 350 degrees and spray an 11x14 baking dish with cooking spray. Mix all ingredients together, place in prepared pan, top with extra cheese, and bake for 45 minutes or until brown on top. **We make this all the time in Virginia with family. Its inexpensive and feeds a large group.
MEXICAN RICE
SERVES 4-6
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| VIA JUST A PINCH |
INGREDIENTS
1 can chicken broth
1 cup sour cream
4oz can diced green chiles
1 cup shredded monterey jack cheese
1 can canned yellow corn
1/4 cup cilantro, chopped
1 cup uncooked white rice
INSTRUCTIONS
In a large pot, bring rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes. Preheat oven to 350 degrees. Spray 1.5 quart casserole dish with non-stick spray. Mix the sour cream, green chiles, 1/2 cup monterey jack cheese, corn, and cilantro with the cooked rice. Season with salt. Transfer to the casserole dish, top with remaining 1/2 cup of cheese. Bake uncovered for 30 minutes, until cheese is bubbly and lightly browned.
EASTERN NORTH CAROLINA VINEGAR BARBEQUE SAUCE
(I.E. THE ONLY BBQ SAUCE THERE IS)
SERVES 10
INGREDIENTS
1 cup apple cider vinegar
1 tablespoon salt
1/2 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon brown sugar
INSTRUCTIONS
Mix all ingredients together in bowl (I use a salad dressing shaker/bottle). Let sit for a couple of hours before serving on pulled pork or chicken.
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