Easy recipes to kick off summer BBQ season

May is officially National Barbecue Month. As the weather starts getting nicer, it’s the perfect time to try some new recipes to share (or not) with those at home.

For the side dish…

This is my grandma’s recipe, and it is simple as simple could be. I took it to a dental class potluck, and the bowl was empty in 15 minutes — it’s that good. Add the Fritos last-minute so they don’t get soggy!

Corn salad

2 cans whole kernel corn, drained
2 c. shredded cheddar cheese
1 c. mayonnaise (not Miracle Whip!)
½ red onion
½ green pepper
1 bag chili cheese Fritos

  1. Chop onion and pepper.
  2. Put all ingredients (except Fritos) into a large bowl and mix. 
  3. Crush Fritos into small pieces in the bag. Add to mixture immediately before serving and mix. 
  4. Enjoy!

For an easy dinner…

This recipe came from one of my favorite bloggers, and it is unbelievably easy. I like to serve with a little bit of cheese on Hawaiian rolls. Try this slow cooker BBQ chicken recipe from the Lately with Lex blog.

For a can’t-mess-it-up classic treat…

There’s nothing that ends a BBQ feast better than apple pie. And this one (my grandma’s creation) is phenomenal. The perfect balance of tart and sweet, I dare you to have just one slice. 

Gammy’s Dutch apple pie

9-inch unbaked pie shell 

⅔ c. flour
⅓ c. light brown sugar, firmly packed
⅓ c. unsalted butter

2 lb. Granny Smith apples
1 tbsp. lemon juice
2 tbsp. flour
¾ c. sugar
A dash of salt
1 tsp. cinnamon

  1. Place pie shell into 9-inch pie pan and place in refrigerator. 
  2. To make topping, combine flour and sugar in a medium bowl. Cut in the butter (with a pastry blender or two butter knives) until it is the consistency of cornmeal (basically just get out all of the big chunks) and refrigerate. 
  3. Preheat oven to 400°F. 
  4. To make filling, peel and core apples, then thinly slice into a large bowl. Sprinkle with lemon juice. 
  5. In a medium bowl, combine flour, sugar, salt and cinnamon. Mix well. Add mixture to apples and toss. 
  6. Place filling into unbaked pie shell, spreading evenly. Cover with topping and bake 40-45 minutes. 
  7. Serve with vanilla ice cream.

For the hottest of days…

In my book, a hot day calls for a pitcher of sangria. Here’s a great one! 

Red sangria

1 c. pomegranate arils
1 c. blackberries
1 large apple, cut into large cubes 
2 tbsp. honey
1 cinnamon stick
⅔ c. Calvados
1 bottle red wine (whichever is your favorite)
1 c. chilled club soda

  1. Place fruit, honey and cinnamon stick into a pitcher. Add Calvados and wine. Stir. 
  2. Refrigerate for an hour or overnight. 
  3. Add club soda and ice and stir. Enjoy!

For the BBQ enthusiast…

I will be the first to admit that I am much more comfortable cooking in the kitchen than outside. I have not yet mastered the art of the grill, but for those of you who have (or have a friend who will help you), this is the holy grail of pulled pork recipes. The recipe was originally published in the July 1999 issue of Bon Appetit, and my mom has used it ever since then.

Be prepared to impress whoever you share it with. Try Bon Appetit’s Carolina pulled-pork sandwiches.

~Bri Schmiegelow, Missouri-Kansas City ’21, ASDA Contributing Editor

Brianne Schmiegelow

Brianne Schmiegelow is a fourth-year student at the UMKC School of Dentistry from Lockwood, Missouri. Her favorite part of dental school has been meeting patients and giving them a chance to have a healthier smile.

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