Reagan and I spent our holiday hosting friends for a barbeque. Reagan manned the protein portion of the meal with our new grill, and I of course handled all the (mostly gluten-free) sides.
Our Fourth of July menu included: slow cooked ribs, BBQ chicken, pepperslaw, baked beans, rolls, and skinny margaritas.
I tried out a new coleslaw recipe from Cooking with Paula Deen, and it received rave reviews! To be exact, it was described as "fresh and not swimming in mayonnaise." Can I get an amen?
Pepper Slaw (from Cooking with Paula Deen)
makes 6 servings
1/2 cup mayonnaise
2 Tablespoons white wine vinegar
2 Tablespoons whole grain mustard
1 Tablespoon sugar
1/2 teaspoon celery salt
1/2 teaspoon salt
3 1/2 cups thinly sliced bell peppers (about 4)
3 cups shredded cabbage
1/2 cups matchstick carrots
1/4 thinly sliced sweet onion
**I used one pre-packaged bag of coleslaw instead of the cabbage and carrots.
In a large bowl, whisk together mayonnaise, vinegar, mustard, sugar, and salts.
Stir in bell peppers, cabbage, carrots, and onion. Toss to coat. Cover and chill at least one hour, or until ready to serve.
Like any good barbeque, we had to have baked beans. These came straight from D'Ann Wiley's recipe book. Although, I think most southern moms have their version of this recipe!
Mom's BBQ Baked Beans
makes 8 servings
1/2 onion, chopped
10 slices bacon, cooked and crumbled
2/3 cup brown sugar
3/4 cup BBQ sauce
1 can kidney beans, drainded and rinsed
1 can great northern beans, drained and rinsed
1 can red pinto beans OR pork 'n' beans, undrained
2 Tablespoons molasses
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
Saute the onion (in the bacon drippings if you're brave!) Stir in the other ingredients. Spoon into a baking dish and bake for one hour.
Since Reagan was using the oven to cook his ribs, I put the beans in the crockpot on low for about three hours, and they still turned out great.
Happy 4th of July!
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