Best Barbecue & Picnic Recipes

SUMMER!! It’s time to enjoy the outdoors, whether you’re into hiking, biking, road trips, or just hanging out with family and friends for backyard BBQs and summer picnics. Here in the US, we have 3 “official” BBQ and Picnic weekends – the 3 long-weekends during summer. The grilling season starts off in May with the Memorial Day weekend, followed by the 4th of July, Independence Day weekend. This is when everyone gets creative with the Red, White and Blue theme. Finally, we have the Labor Day weekend at the beginning of September, which marks the end of summer and start of a new school year for the kids.

So whatever the occasion, long weekend or any weekend, here are some of the Best Barbecue Picnic Recipes that’ll add more magic to your next summer BBQ party! This is a collection of some of my own family favorites, along with popular recipes from my fellow bloggers.

Grill Burgers Salads & Sides
Desserts Drinks

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Grill:

FALL OFF THE BONE PORK RIBS Spice Cravings	MARINATED FLANK STEAK Bunnys Warm Oven
JAMAICAN JERK CHICKEN Spice Cravings	GRILLED BEER CAN CORNISH HENS Zona Cooks
BACON SRIRACHA CHICKEN SKEWERS The Organic Kitchen	GRILLED CAJUN CHICKEN Spice Cravings
BEER BASTED BBQ CHICKEN Beyond The Chicken Coop	SPICY THAI BASIL CHICKEN KEBABS The Flavor Bender
BUFFALO CHICKEN WINGS Spice Cravings	CHILI HOT DOG Spice Cravings
TANDOORI CHICKEN Spice Cravings	GRILLED PIZZA WITH 15-MIN DOUGH Zona Cooks
PULLED CHICKEN FAJITA TACOS Spice Cravings	CHICKEN SEEKH KEBAB Spice Cravings
CHICKEN SHAWARMA Spice Cravings	CHICKEN & VEGETABLE SKEWERS Spice Cravings
GRILLED LOBSTER TAILS WITH BOURBON SAUCE Champagne Tastes	LAMB LEG STEAKS IN A HERB MARINADE Elizabeth’s Kitchen Diary

BURGERS:

VEGGIE BEAN BURGER Spice Cravings	JAMAICAN JERK BEEF SLIDERS Mama Latina Tips
AIR-FRYER ORANGE TURKEY BURGERS This Old Gal	PULLED TURKEY SLIDERS Craving Something Healthy
QUINOA VEGGIE BURGERS Spice Cravings	BEER CHEESE BURGERS WITH ONION RINGS Five Marigolds
COCONUT CHICKEN SALAD SANDWICH Life After Wheat	SHREDDED BBQ CARROTS Veganosity
DR.PEPPER PULLED PORK One Happy Housewife	POTATO FRITTER SLIDERS Piping Pot Curry
KIPPER RECIPE: SMOKED FISH SLIDERS Champagne Tastes

Salads & Sides:

KALE MANGO SLAW WITH CHICKPEAS Spice Cravings	VEGAN TOMATO AND FETA PASTA SALAD Dianne’s Vegan Kitchen
MAC N CHEESE PARTY BITES Love Foodies	NECTARINE QUINOA BUCKWHEAT TABBOULEH Rhian’s Recipes
LOADED SOUTHWESTERN BBQ PASTA SALAD Life Currents	THE BEST VEGAN POTATO SALAD Cadry’s Kitchen
BUFFALO CORN ON THE COB WITH VEGAN BLUE CHEESE Cadry’s Kitchen	HOMEMADE QUEBEC MAPLE BAKED BEANS She Loves Biscotti
EASY BLT PASTA SALAD Dinner With The Rollos
WHOLE30 CHICKEN SALAD 24 Carrot Kitchen	HERBED WHITE BEAN PICNIC SALAD Soup Addict
EASY INSTANT POT GREEN BEANS One Happy Housewife	TZATZIKI DIP Spice Cravings
PIGEON PEAS DIP Spice Cravings	SUMMER TORTELLINI SALAD Soup Addict
BBQ RANCH PASTA SALAD Cooking With Carlee	MEXICAN CORN SALAD Life Currents

Desserts:

STRAWBERRY SHORTCAKES Elizabeth’s Kitchen Diary	4-INGREDIENT BROWNIES Spice Cravings
EASY APPLE PIE BITES My 3 Little Kittens	SKINNY CHEESECAKE Spice Cravings
STRAWBERRY BLUEBERRY ICEBOX CAKE Sweet Spicy Kitchen	CHOCOLATE FROSTED ALMOND BROWNIES Chocolates & Chai
RED WHITE AND BLUE CHEESECAKE SINGLES This Old Gal	NO BAKE LEMON BLUEBERRY CHEESECAKE JARS Cooking With Carlee
STRAWBERRY OATMEAL COOKIES Natalie’s Happy Health	SOUR CHERRY CHIA JAM CORNBREAD Natalie’s Happy health
EGGLESS ALMOND SPICE COOKIES Spice Cravings	CRANBERRY ORANGE CORNBREAD Spice Cravings
RED WHITE AND BLUE WINE POPSICLES Five Marigolds	RASPBERRY AND WHITE CHOCOLATE CHEESECAKE Love Foodies
RED WHITE AND BLUE CHEESECAKE BARS A Wicked Whisk	RED WHITE & BLUE CAKE WITH MASCARPONE CREAM Rock Recipes
STAR MERINGUES WITH FRESH BERRIES What A Girl Eats	PATRIOTIC WHITE CHOCOLATE PRETZELS Beyond The Chicken Coop

Drinks

CHERRY LIMEADE Who Needs A Cape	STRAWBERRY PEACH SANGRIA A Gouda Life
HARD PEACH ICED TEA Dinner With The Rollos	INDIAN SPICED VODKA MOJITO Spice Cravings
PINEAPPLE MINT SHRUB COCKTAIL Mother Would Know	BUCKY’S BLACKBERRY LEMONADE My No-Guilt Life

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May 24, 2018

Cajun Chicken Salad

Summertime!! Like many of you, summer is my family’s favorite season! It means more road-trips, hiking, picnics and a ton of fresh, delicious and colorful salads. My husband and I have a salad for lunch almost everyday. Since we both prefer chicken as our protein, we get creative with seasonings, mix-ins and salad dressings to avoid monotony. Cajun Chicken Salad is one of our most loved salad.

Cajun Chicken Salad:

I start with grilling Cajun spice rubbed chicken, to toast those earthy spices. I use a cabbage spring mix for this salad, which provides a nice cool contrast to the Cajun seasoning. But, you can use any lettuce mix you like. I add toasted almond chips, which provide a nice crunch, and strawberries, which compliment and balance this salad with their sweetness. The chicken is so moist and flavorful that I don’t even use a salad dressing most of the time. But when I do, I like to have an Apple Cider-Honey Mustard Vinaigrette with it. This salad is perfect for any weather really, and the best part is, it’s Low-carb.

Cajun Spice Blend:

Cajun Cuisine, which is best known for it’s spicy and earthy flavor tones, is a regional cuisine from the southern part of Louisiana. The first time I had Cajun chicken was in New Orleans, the real deal. I fell in love immediately. It was more than a decade ago, my husband was attending a conference there and I tagged along. I visited the flea market at the famous French market, where I bought my first Cajun Spice blend. I was so eager to try it, that the first thing I did when we returned home was to grill some chicken and shrimp using this spice blend. It was UNBELIEVABLY good. Based on the ingredients on that spice pack, I started putting together my own blend.

The spice mix that I put together, tasted authentic and most of all, I was able to adjust the heat level in the mix. When I make a new batch, I store it in an air-tight container, and keep it in my spice drawer, away from heat and light.

When I make it from scratch, here’s what I use:

1 tablespoon salt
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Fennel Powder, crushed or powdered
1 teaspoon Cumin Powder
1 teaspoon Dried Oregano
3/4 teaspoon Dried Thyme
1 teaspoon Ground Black Pepper
2 teaspoons Paprika
1/2 teaspoon Cayenne Pepper

May 18, 2018

Tandoori Chicken Recipe

Tandoori Chicken recipe is probably one of the most flavorful and popular recipes from the Indian subcontinent. In this recipe, I marinate the chicken in yogurt, lemon juice, aromatics and bold Indian spices. Then, I grill it to a perfect crispy golden brown. The result is tender, juicy and a to-die-for flavor! If you’ve never tried it before, just trust me on this and go for it!

Tandoori Chicken Recipe:

Skinless chicken is the traditional choice in this recipe. Start by making a marinade including yogurt, fresh ground ginger, garlic, garam masala, red chili powder and fresh lemon juice. Marinate the chicken anywhere from 30 minutes to overnight. Thread it on to skewers and grill it. Most restaurants grill it in a high-heat clay-oven called Tandoor (tun-dur). Tandoor is typically heated with charcoals. That is what gives the chicken a slightly smoky flavor. But, since most of us don’t have a clay oven in our backyards, an oven broiler, or an outdoor grill can achieve a similar flavor!

Tandoori Chicken in Instant Pot (pressure cooker):

May 15, 2018

Cauliflower Potato Garlic Sauce

This creamy cauliflower potato garlic sauce is simply magical. It’s like mashed potatoes met cheese fondue! I steam the potatoes, cauliflower and garlic together, and add heated heavy cream, or half-and-half, with butter, tangy goat cheese, salt and pepper, and whisk it till I get a silky smooth sauce! The addition of goat cheese adds a tanginess which cuts through the richness, and balances this sauce perfectly. Parmesan cheese compliments the goat cheese and makes this sauce absolutely delicious.

Finally nailed it!

Years ago, at a middle eastern restaurant, I had a garlic sauce that was served with grilled chicken and lamb kebab. It was hands down, one of THE most delicious sauces I have ever had! Since then, I’ve been trying to imagine a mash-up between that garlic sauce and creamy garlic mashed potatoes. I also wanted to make this sauce lighter and healthier, so that I wouldn’t have to feel too guilty about loading up on carbs. So, I decided to do a half and half of potatoes and cauliflower. After a few ‘almost there’ attempts, I finally nailed it. Continue Reading…

May 12, 2018

Thai Massaman Curry

Thai food is always on repeat menu in my home, especially on weeknights. It is quick and super easy to make, delicious and very easily customizable to our palette. Thai Massaman Curry, or, Thai Masaman Curry, is one of the milder curries in Thai cuisine, which is perfect when you’re making this for kids. I love the flavor combination in this curry. It’s a nice blend of sweet and spicy and the coconut milk adds a touch of creaminess to the curry. I finish this dish with a light squeeze of lime and it ties all the flavors together really well.

Easy and Perfect for Weeknights:

Thai Massaman Curry, or any other Thai curry, is one of the easy dinners that I make during weeknights. Like most of you, during weeknights, I don’t have enough time to make this curry paste from scratch, so I combine store-bought curry paste with coconut milk, add protein and a ton of veggies, cook it on the stove-top for 10-12 minutes, or a quick 5 minutes in my Instant Pot , and it’s done! I like using Maesri brand for curry pastes. I find the taste of this brand to be the most authentic. My local favorite Thai restaurant also uses Maesri pre-made curry pastes to make their curries:-)

I buy the curry paste from Amazon, or my local asian supermarket. My pantry is always stocked with one of these curry pastes, coconut milk and a can of baby corn. It makes life much easier for times when you don’t feel like doing take-out, but still want to eat something delicious. I combine the curry paste with coconut milk, add the baby corn, plus about a cup of any frozen veggies I have on hand, and dinner comes together with minimum effort! Continue Reading…

May 8, 2018

Cinco De Mayo Recipes

Cinco De Mayo is just around the corner. Incase you’re wondering what it is, Cinco de Mayo means ‘5th of May’ in Spanish, and it is pronounced as Seenkoh-de-Maayo. It is the annual celebration to commemorate the Mexican Army’s victory over the French Empire at the Battle of Puebla, on May 5, 1862. Like with any celebration, it is an opportunity to get together with family and friends, and enjoy some amazing Mexican food and delicious margaritas! So, if you’re hosting a party, or going to attend one, I have put together a list of some quick and easy Cinco De Mayo recipes that will add tons of flavor to your party! They’re super easy to make, can be made ahead, and are great for potlucks and get togethers.

A lot of these recipes are made in my electric pressure cooker, Instant Pot DUO, but I plan to add some stove-top, oven-cooked, and, even some ‘no-cook’ recipes to this list, so be sure to bookmark it! Continue Reading…

May 3, 2018

Thai Red Curry Soup

Hearty, healthy, rich and creamy, Thai Red Curry Soup is perhaps one of my favorites meals to make when I’m in the mood for something sweet and spicy. This delicious and nutritious soup is filled with protein, has tons of veggies and the creamy yum coconut milk gives it a smooth and velvety texture . A squeeze of lime towards the end, cuts through that richness and balances this soup really well. I make quite a few variations of this soup. I switch the proteins and make it with chicken or shrimp, and a vegetarian version with Extra Firm Tofu.

Thai Red Curry Soup is quick and easy to make, and it’s just perfect for weeknights:

Thai recipes come together in a flash, especially when I use a store-bought curry paste. I’m all about making things from scratch, but when I found out that my local favorite Thai restaurant uses these pre-made curry pastes, I just had to try them. There are many brands for Thai curry paste in the stores, and I’ve tried a fair share of them. I found Maesri brand to be the most authentic in terms of flavors and consistency. I always keep these curry pastes and a can of coconut milk in my pantry. That makes weeknight dinners a breeze. I put together some fresh or frozen chicken, fresh peppers and broccoli, mix the curry paste with coconut milk, add it all to the Instant Pot (or any pressure cooker), pressure cook it for 5 minutes, and dinner is on the table in under 30 minutes!

Make it vegetarian and customize it:

It is extremely easy to customize this soup to your liking. I switch up the proteins and veggies all the time.

To make this soup vegetarian, simply add firm tofu or Paneer (Indian cottage cheese), instead of chicken! Since tofu/paneer is already cooked, add it after pressure cooking the soup, along with the assorted veggies. This way it doesn’t get overcooked and still absorbs the wonderful flavors of the soup.

I love the crunch and flavor of assorted vegetables in Thai Red Curry Soup. I like to add sliced bell-peppers, onions, baby corn and zucchini, but you can add pretty much any kind of vegetables you like. In this recipe, I add the veggies after the pressure cooking process so they retain a nice crunch and stay fresh. Even frozen vegetables work great in this soup. Simply add them after the pressure cooking process and cook for a few minutes on sauté till they thaw and absorb the soup flavors. You can garnish it with cilantro, Thai basil or even mint. I like to have this soup as-is, but if you love to pair Thai recipes with rice, you can serve this with some white or Brown jasmine rice.

Healthier Carb Option:

May 1, 2018

Paneer Butter Masala / Paneer Makhani (Instant Pot)

Instant pot paneer butter masala, instant pot paneer makhani

Paneer Butter Masala or Paneer Makhani, which literally means, paneer cooked in a buttery rich sauce, is a vegetarian variation of a popular north-Indian dish called Butter Chicken. The original dish was created in the 1950s, in a super popular restaurant in New Delhi called ‘Moti Mahal Delux’.

Traditionally, the paneer is lightly marinated and then grilled in a clay-oven called, Tandoor, and then added to a velvety smooth tomato-cream sauce. But in this recipe I have skipped that step and made it a dump-and-go recipe, with the same incredible taste. The key is cutting paneer into small, bite-size cubes so that they absorb the flavors of the sauce, and, a little extra garam masala to compensate for the flavors lost in skipping marination. This is one of the tastiest, and most requested Indian vegetarian recipes by my kids.

Click here to see some of my other dump-and-go recipes.

Serving Suggestion: I like to pair this rich and creamy curry with Spinach Rice. The buttery soft spinach and aromatic basmati rice compliment this Paneer Butter Masala really well. It feels like a restaurant style Indian meal, in the comfort of my home. Paneer Butter Masala also goes well with Cumin Rice and Naan, store-bought or homemade!

Click here for Spinach Rice recipe!

March 30, 2018

Kale and Mango Slaw with Chickpeas

Kale and Mango Slaw with Chickpeas is a hot favorite dish in my home currently. It screams SPRING, in looks as well as flavor. I lightly sauté my favorite kale slaw mix (from Trader Joe’s), with chickpeas, juicy mango, and top it with crunchy slivered almonds. All the flavors come together really well in the end. My family enjoys it as a side with Jamaican Jerk Chicken, Mediterranean Lamb Chops and Black Pepper Shrimp, and, leftovers make for a delicious power-packed lunch.

Customize it: I use cooked chickpeas in this recipe. You can use canned, or pre-cooked chickpeas. I typically, pressure cook about a cup of chickpeas for 30 minutes in my Instant Pot, and use them in different recipes throughout the week. Chickpeas add a nice earthy and creamy flavor, and, boost the protein and fiber content of any dish. That being said, you can choose to use other kinds of beans instead, like black beans, kidney beans, or, skip them entirely to make a simple kale and mango slaw. The same goes for soycutash too. I personally, love the contrast of flavors that soycutash brings to this slaw, with the sweet corn, crunchy edamame and juicy peppers. But, you can use frozen corn or peas instead, or, skip it entirely. On another note, I have used mango in this recipe since I love the combination of kale and mango. You can easily switch that with a pear or a juicy granny smith apple too.

One-Skillet Wonder: The easy of putting this slaw together is a big bonus for me. Everything happens in one skillet, so no extra dishes to wash! I sauté cooked chickpeas in cumin and paprika, add soycutash and saute it till it thaws. Then add the Kale slaw mix, salt and vinegar, and sauté it for 30 seconds, and turn off the heat. Add chopped mango, garnish with roasted slivered almonds, and just like that, this nutrition packed slaw is ready!

Here’s how to make Kale & Mango Slaw with Chickpeas:

March 30, 2018

Jamaican Jerk Chicken Recipe (Instant Pot/Oven/Skillet)

Jamaican Jerk Chicken was probably one of the first recipes that I cooked with my husband when we were newly married! It was an adaptation of one of Bobby Flay’s recipe. I remember, I made the spice rub from scratch, marinated the meat overnight, and we grilled it on a charcoal grill. It was juicy, spicy, sweet and simply amazing!

Traditional Marinade: In the traditional recipe for Jamaican Jerk Chicken, a wet marinade is prepared with fresh thyme, scotch bonnet pepper, ginger, garlic, spring onions, oil, soy sauce, orange juice, red wine vinegar, brown sugar and a unique spice-rub that includes cinnamon, cloves, all-spice, nutmeg, black pepper and salt. Everything is blended together in a food processor and the chicken is marinated in it for 30 mins-12 hours. Whenever I have time, I like to make this marinade from scratch, but on busy days, I love to take a shortcut and use a dry pre-mixed Caribbean Jerk Seasoning. I combine a few tablespoons of the pre-mix with orange juice, soy sauce, olive oil, red wine vinegar and brown sugar, and marinade is done.

Cooking methods: Oven/Skillet/Grill/Instant Pot: I have cooked Jerk Chicken in the oven, in a skillet, on an outdoor grill, and now, in my electric pressure cooker, Instant Pot. It takes about 15-20 minutes to grill it on the stove, outdoor grill or under the broiler (oven). With an Instant Pot, it takes about 30 minutes, BUT, that’s hands-free time. You don’t have to monitor it, or flip it half way through, you just dump it in and walk away for the next 30 minutes. However, after cooking it in the pressure cooker, I do like to do an optional extra step which takes another couple of minutes. I heat a grill pan on medium-high heat, and then sear the cooked chicken for 30 secs-1 minute on one side, to get the nice grill marks on the chicken. By doing that, the sugars in the marinade caramelize and create a nice char on the chicken, that tastes heavenly and looks phenomenal.

Serving suggestion: Jamaican Jerk Chicken goes really well with a simple mango salsa, or my favorite, Kale & Mango Slaw with Chickpeas. The crunchy slaw and the ripe and juicy mangoes compliment the sweet and spicy chicken really well. Click on the following link to get the recipe of this spring-time favorite, Kale & Mango Slaw.

Here’s how easy it is to put Jamaican Jerk Chicken together:

March 29, 2018

Older Posts

Instant Pot Magic

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Grill:

BURGERS:

Salads & Sides:​

Desserts:​

Drinks

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Cajun Chicken Salad:

Cajun Spice Blend:

When I make it from scratch, here’s what I use:

Tandoori Chicken Recipe:

Tandoori Chicken in Instant Pot (pressure cooker):

Finally nailed it!

Easy and Perfect for Weeknights:

Thai Red Curry Soup is quick and easy to make, and it’s just perfect for weeknights:

Make it vegetarian and customize it:

Healthier Carb Option:

Here’s how to make Kale & Mango Slaw with Chickpeas:

Here’s how easy it is to put Jamaican Jerk Chicken together:

Salads & Sides:

Desserts: