Skewer up some delicious kabobs for an easy grilling favorite. A little meat, some veggies and a marinade or two will get you going
Grilled chicken. Check. Grilled burgers and hot dogs. Check check. Grilled dessert? YES! And more!
Dial up your cookout with these extra fun dishes you can cook on your grill.
That yellow ball in the sky is blazing, birds are singing, and things are blooming. It’s time to break out the grill!
You’re probably like, “Hey that’s a great idea, but there are only so many meat logs I can eat before it gets old.”
Well friend, it’s time to expand your horizons with a few of our fave grillables:
Did you know you can grill French fries? Fries, cheese and bacon bits make these spuds summer’s best-bet.
This has to rank on the list of stuff you didn’t know you could grill – kabobs … made of pizza rolls!
Sit down and eat that grilled dinner you just made – and while you do, grill up this fine lookin’ dessert to chow down on later!
Brussels sprouts are delicious. And you know that bacon makes everything 500 times more awesome. Combine these two powerhouses in this one fantastic grilled dish.
If you haven’t grilled pizza yet, give these personal-sized pizzas a try – they’re definitely worth getting fired up about!
Grilled peaches are perfectly complemented by cool, smooth ice cream in this quick and easy perfect-for-summer dessert.
This melty, chocolatey deliciousness cooks easily in a foil pack and will wow any sweet-lover you know.
Honestly, I didn’t know you could do so much with fruit and fire. Apples, caramel topping, some foil and your grill are all you need to make apple magic happen.
Sweet potatoes are SO GOOD, but they’re not just for fall and winter! Now you can get ’em hot off the grill too.
Use the corn’s husk for maximum grilling efficiency – no foil needed! It coddles the kernels and cooks them to perfection. Top the corn off with a herb butter and this is one must-have side for your backyard barbecue.
Cheesy potatoes, your fave winter side, is equally delish in the light of summer. Chunks of tender potatoes are ready to go straight into your face in this easy cheesy potato pack.
It’s the hot dog days of summer, and these cheesy faves are as easy to make on the grill as in your oven. Who knew?
Little pies? On the grill? Yep! These tiny pastries are the perfect way to end a summer cookout.
Asparagus spears make a great mate for almost any meal you’re grilling!
This crispy, cheesy, fluffy loaf will make you master of the universe! Maybe not, but you’ll sure be a grill master the next time you barbecue chicken, burgers or hotdogs.
Ever have nachos at a beachside restaurant? Mmm. There’s something about sun, sand, surf and … salt. It just works. Here’s your DIY version to make outdoors!
17. Campfire Cakes
This one? Well, it’s just plain brilliant. Cook little individual cakes in hollowed out oranges. The fun won’t be lost on your guests, because they can do their own!
Keep the heat outside with munchy nachos. A foil pan takes them from grill to picnic table in just minutes.
2 plum (Roma) tomatoes, chopped
2 medium green onions, sliced (2 tablespoons)
2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)
- 1 Heat gas or charcoal grill. Spray 12×18-inch foil pan with cooking spray. Spread tortilla chips in pan.
- 2 In medium bowl, mix beans, chiles and taco seasoning mix; spoon evenly over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. Cover pan with foil.
- 3 Place foil pan on grill over medium heat. Cover grill; cook 8 to 10 minutes or until cheese is melted. Carefully remove foil.
Enjoy one of summers best-kept secrets: grilled corn on the cob! It is easy when you follow these steps.
- Prep Time 25 min
- Total Time 40 min
- Servings 0
Grilling is a synonym for summer, right?
Okay, so maybe my mental thesaurus isn’t so good but for me, when summer hits, it’s time to fire up that grill. You just can’t beat the flame-broiled taste — or cooking an entire meal without pots and pans or heating up the house. Besides, enjoying a beer with some friends is one of the best parts of summer, too.
All you need are some killer recipes. Lucky for you, I’ve got your side dish covered with this delicious and easy way to grill corn.
There are multiple ways of grilling corn and regardless of how you cook it, whether it be in aluminum foil removed from the husk, or still in the husk (as we’ll do it here), you can guarantee it will be delicious!
Check out this quick video to see how easy it is to grill corn:
Now let’s get to the recipe:
First, gather up some ears of corn with their husks still on, and a big bowl for water — along with some butter, salt and pepper to season your finished corn.
From there it’s easy:
Remove the first few layers of the corn husk, then peel the remaining husks back to pull off the corn silk (that stringlyg stuff on the corn). When you’ve cleaned off all the silks, place the pulled-down husks back over the corn and tie it in place at the top.
Fill a large dish with water and soak the corn for 15 minutes. Preheat grill on high heat. Reduce grill heat to medium and, using tongs, remove corn from water, draining it before placing it on the grill.
How to Grill Corn
- 1 Remove the first few layers of the outer corn husk. Peel the rest of the corn husk back far enough to clean off the corn silk, making sure the husks are still attached to the base of the corn cob. Remove the corn silk (the stringy stuff on the corn) by pulling it off with your hands. Once all silk is removed, place the husk back over the corn.
- 2 Fill a large dish or pan with enough water to cover the corn. Completely submerge the corn for 15 minutes in the water. If necessary, weigh the corn down so that it is fully submerged. While corn is soaking, preheat your grill on high heat. Once corn has finished soaking and the grill has preheated, reduce heat to medium and, using tongs, remove corn from water, allowing it to drain before placing it on the grill.
- 3 Cook corn for 10-15 minutes, rotating every five minutes. Once corn is cooked, remove to a dish, allowing it to cool enough to handle. Once cooled, peel back corn husks and serve, seasoning to taste with butter, salt and pepper.
score big with these game day eats
Not sure what to serve on Super Bowl Sunday? We’ve got you covered with our 10 best game day recipes.
Whether your Super Bowl party guests are watching their weight, prefer things extra-spicy or stick to more traditional choices, we’ve got something for everyone with this Super Bowl recipe roundup.
Football is rife with tradition, even when it comes to food. For those that can’t imagine a Super Bowl party without the classic appetizers, these are for you.
Chicken wings and football go hand in hand, but these recipes amp up this old favorite with 5 variations of marinades. Margarita chicken wings, anyone?
Instead of Buffalo wings, try Buffalo rings! These bite-size onion rings with the classic spicy flavor we all love won’t last long on game day.
Spice it up
Can’t get enough of the addictively hot Sriracha sauce? Set your menu on fire with these spicy additions.
Who can say no to a crispy eggroll? Change things up by using cheesesteak fillings and a spicy dipping sauce.
Fire up the grill for these mini pork tenderloin sandwiches, piled high with tangy red cabbage coleslaw and a kick of Sriracha.
Just because it’s a football party doesn’t mean the food can’t be classy. We think even the toughest guys will love these gourmet bites.
Gourmet food doesn’t have to take all day! Delicious bites like beer and bacon glazed nuts and chipotle queso nachos come together in no time, but are sure to impress your guests.
Keep the gourmet theme going with these gussied up bites. Meat-lovers will go crazy for bacon-wrapped potatoes, BLT dip and mini bacon-spinach quiches.
If you’re watching your waistline, don’t let all the fried foods derail your diet. These healthy options are just as tasty!
We all love to indulge in nacho cheese, but these guilt-free dips taste even better! Skip the chips and dip veggies instead.
Watching your carbs? These mushroom “pizza” give you all the delicious toppings without the crust.
Smart choicesNo party is complete without a few cocktails and a sweet ending. Keep the football theme going with these festive recipes.
You can’t watch the Super Bowl without a beer! Lighten up your favorite brew by turning it into a citrusy punch.
After all this food, a small dessert is your best bet. These chocolate-covered strawberries decorated like footballs are too cute!
Source: buzzfeed.com – Rachel Sanders
Seven-layer dip is fine, if you’re some kind of BABY. The Super Bowl calls for a BIG DIP.
What could possibly match the epic drama of the year’s biggest Beyoncé show (or whatever) better than an appetizer that weighs more than a human baby? This dip weighs 17 lbs. This dip has 47 DIFFERENT layers of food. This is a gosh darn touchdown in a bowl.
5. So how do you make it?
A little advice, should you dare to attempt it:
DON’T DO THIS ALONE. That is something only a maniac would do. Instead, make it potluck style: Ask your friends to each prep a few ingredients and bring them over on game day. Then you can assemble the beast together.
The chicken nuggets (aka nugs) and French fries are unquestionably the heart and soul of this operation. We highly recommend buying the authentic article at McDonald’s. Michael Pollan, if you’re up there listening, I’m sorry and I hope I can still go to Chez Panisse when I die.
7. Here’s what you’ll need:
Get a big-ass bowl/vessel to hold everything, about as wide as it is deep, preferably with a flat bottom, and definitely clear so that you can see the beauty of the layers. I used THIS, which is technically an ice bucket. You’ll also need the following:
• a flexible spatula to smooth layers • a very long serving spoon (or a couple) • lots of small bowls, Tupperware containers or small Ziploc bags to hold prepped ingredients (47 of them!)
9. PREP: 2 DAYS BEFORE
Crush enough Fritos, Cool Ranch Doritos, and Nacho Cheese Doritos to get 1 cup of each. To crush, put one type of chips in a Ziploc bag, press out as much air as you can, then whack at them with the back of a spoon until they’re mostly small crumbs.
Cook about 8 to 10 slices of bacon until crispy, and crumble it into ½-cup bits. The best, easiest way to do it is to spread the bacon out on a wire cooling rack set in a sheet pan. Bake in the oven at 375 degrees for 15 minutes or until crispy. You could also just buy bacon bits.
Chop yellow onions and sauté with a little oil and salt until they’re golden-brown.
Cook each type of rice — brown, white, and yellow (from a Goya box) — according to directions. Set aside 1 cup of each.
Sauté 1 cup frozen corn in a nonstick pan until water evaporates and it starts to brown.
Hard-boil 3 or 4 eggs.
Stash everything in small containers or Ziploc bags and refrigerate.
10. PREP: 1 DAY BEFORE
Finely chop enough of these veggies and other things to yield the amounts indicated:
Hard-boiled eggs (1 cup) Red cabbage (1 cup) Iceberg lettuce (1 cup) Bell pepper (1 cup) Fresh tomatoes (1 cup) Mango (1 cup)
Dill pickles (½ cup) Pickled okra (½ cup) Black olives (½ cup)
Pickled jalapeños (¼ cup) Fresh jalapeños (¼ cup) Red onion (¼ cup) Scallions (¼ cup) Cucumber (¼ cup)
Grate cheddar cheese and Pepper Jack cheese and crumble feta/cotija cheese — 1 cup each.
Sauté ground beef with ½ packet taco seasoning (according to instructions). Cook ground turkey with the remaining ½ packet.
Sauté ½ lb. chorizo (about 2 to 3 sausages) until it’s browned and fully cooked, then chop finely.
Bake cornbread according to instructions. Once it cools, crumble enough for 1 cup.
Stash everything in small tupperware containers or Ziploc bags and refrigerate.
12. PREP: GAME DAY
Round up the jars or measure out 1½ cups of these saucier ingredients:
Pico de gallo Red salsa Green salsa Salsa con queso Guacamole Sour cream Ketchup (just 1 cup)
Thoroughly drain black beans and pinto beans.
Chop avocado and drizzle with lime juice to keep it from browning.
Finely chop chicken nuggets and French fries to yield 1 cup each. Or a little more. No such thing as too many nugs.
Heat up refried beans and beef chili in microwave or on the stove in small saucepans.
Cook mac ‘n’ cheese according to instructions and set aside 1 cup (you can eat the rest!).
Bake ½ bag frozen Tater Tots according to instructions (you can do this last-minute, while you’re assembling the rest of the dip).
Start with brown rice at the bottom of the bowl and work your way up in the order shown. Sprinkle each ingredient over the last and then use a spatula to smooth out into even layers. Remember that you want to make sure each layer reaches the edge of the bowl so you can see it from the outside.
Squeeze the juice from half a lime and sprinkle a pinch or two of salt every 10 layers or so.
At the very end, top with about 1 cup fresh cilantro leaves and drizzle with your favorite hot sauce.
Use a paper towel to wipe the side of the bowl after adding a messy layer to maintain a clean, stratified look.
This was a dipscavation attempt using a custom-crafted plunging tool. Results mixed.
You’ll have to develop your own signature approach to actually consuming this monster, but it works pretty well to excavate a vertical cross section like so:
Find the longest/largest serving spoon or spatula you have. Use it to carve out a section of the dip, going down from the top all the way to the bottom. Then, pressing against the side of the bowl to hold the layers together as you go, pull it up and out onto a plate.
17. YOU DID IT! YOU WIN THE SUPER BOWL!
“Some bites are great, and some bites are like you’re being punished.” —Cheer Squad Leader/Food Editor Emily Fleischaker
18. You don’t even have to care about football to enjoy this miracle.
BIG DIP GIF