Thursday, August 11, 2011

Summer Side Showstoppers

These are a couple of some spectacular summer side dishes that you can serve when arranging your next summer party!! Very easy to assemble and enjoy!!


 Smoky Corn on the Cob

Cooking corn on the grill is easy. Just remove the silk, then fold the husk back up and put the whole ear on the grill.

Picture of Smoky Corn On the Cob Recipe

Total Time:
20 min
5 min
15 min
Peel back the husks from the corn and remove the silk. Butter the kernels and sprinkle with salt and smoked paprika. Fold the husks back over the corn and grill over low heat until cooked through, turning occasionally, 12 to 15 minutes.

  One of my summer staples, is roasted corn on the cob!! Play with different spices, cheeses, hot sauces, etc!! It is a fun treat for the summer!!


 Bell Pepper Slaw

Add some color to your cookout spread with this beautiful side, mixed up with a creamy mustard dressing.
Picture of Bell Pepper Slaw Recipe

Total Time:
15 min
15 min

6-8 servings
  • 3 tablespoons sugar
  • Kosher salt
  • 1/2 cupapple cider vinegar
  • 1 1/2 teaspoons celery seeds
  • 1 1/2 teaspoons mustard seeds
  • Freshly ground pepper
  • 6  bell peppers (red, orange and yellow), cut into thin strips
  • 2 stalks celery, finely chopped
  • 4 scallions, chopped
  • 1/2 head green cabbage, thinly sliced and roughly chopped
  • 3 tablespoons whole-grain dijon mustard
  • 1/2 cup mayo


Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine. Refrigerate at least 1 hour to allow the flavors to develop.
Add the mustard and mayonnaise to the slaw and toss to coat. Refrigerate until ready to serve.

I love recipes that bring on the color!! This is a great dish that does exactly that!! Vibrant bold colors of yummyness!! Enjoy!!

Heirloom Tomato Chow-Chow

Fresh tomatoes take a pickled, Southern spin with this summer salad.

Picture of Heirloom Tomato Chow-Chow Recipe

Total Time:
45 min
25 min
20 min


  • 4 cups apple cider vinegar
  • 1 cup sugar
  • 1 1-inch piece ginger, grated
  • 1 tablespoon dry mustard
  • 1 tablespoon turmeric
  • 3 tablespoons mustard seeds
  • 3 tablespoons celery seeds
  • 1 1/2 tablespoons pickling spice
  • Kosher salt
  • 2 pounds firm heirloom tomatoes (mixed colors and varieties), cut into large chunks
  • 2 medium onions, sliced


Combine the vinegar, sugar, ginger, dry mustard, turmeric, mustard seeds, celery seeds, pickling spice and 1 teaspoon salt in a large pot. Bring to a boil over high heat, then reduce the heat and simmer 15 minutes to extract  the flavors of the spices.
Return to high heat; once the mixture is boiling and steaming, add the tomatoes and onions, stirring to coat everything evenly. Reduce the heat and simmer 5 minutes. Remove from the heat and cool to room temperature.

Tomatoes can be interesting, especially with this recipe!! Heirloom tomatoes are bright, bubbly, and brilliant! Play with different colors, or stick to the original reds! Either way, I love them because they are a bit sweeter and have a fresh bite to them! Enjoy!!

Freckled Foodie

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