I'm doing a cookout party for my son's birthday and i need a few side dish ides?

Question

So were cooking out for my son's party like steaks and chicken, that kind of thing and i was thinking of making white rice with veg's in it but i want one more side but can't figure out what to fix. Automatically beans come to mind but i'm kind of tired of the same old thing. Anyone have any ideas? Thanks!!!!

Answer 1

Macaroni, potato salad, coleslaw, onion rings, corn on the cob, salad -- or brush some portobellos with olive oil, grill & fill with a cube of mozzarella.

Tomato-Mozzarella Skewers

sweet grape tomatoes or very small cherry tomatoes
fresh mozzarella boconccini (little balls), drained and rinsed
1/2 cup good quality French vinaigrette
red wine vinegar
olive oil
salt and pepper
chopped fresh herbs, your choice (optional)
artichoke bottoms, marinated mushrooms, olives, etc., your choice (optional)

Several hours or up to a week in advance, marinate the cheese. Halve or quarter the drained boconccini. The size should correspond to the tomatoes, so if you can get grape tomatoes instead of just cherry, you'll want smaller pieces of cheese. Marinate in vinaigrette, plus a splash of additional olive oil and red wine vinegar and salt and pepper to taste.

Only assemble what you plan to eat at one sitting. Skewer a tomato, a chunk of cheese on each toothpick. Add a veggie (small olives, marinated mushrooms, or a chunk of cut-up artichoke bottoms) if you like. Garnish with chopped herbs, a drizzle of olive oil, and salt and pepper.
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Tomato, basil and mozzarella skewers
20 small mozzarella balls (bocconcini), about 1/2 lb total
1/2 t salt
40 vine-ripened cherry tomatoes
1 bunch basil leaves
40 cocktail picks

Halve the mozzarella balls and place in bowl. Season with 1/2 t salt. Skewer one half mozzarella ball, one basil leaf, and one cherry tomato on each cocktail pick. Serve immediately, or refrigerate the picks for up to 2 hours. Makes 40 bites.
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MOZZARELLA S'MORES

16 sun-dried tomato halves*
2 to 3 tablespoons extra-virgin olive oil, if needed
1 ball of fresh mozzarella (8 to10 ounces), cut into 16 pieces (cut the cheese into 4 thick slices, then cut each slice into quarters), or 16 bocconcini (bite-sized mozzarella balls)
16 fresh basil leaves
16 garlic rubbed grilled bread slices or 32 crackers
2 to 6 long barbecue forks or skewers

*NOTE: Sun-dried tomatoes come in two forms: oil-packed and dried. Oil-packed tomatoes just need to be drained before you use them. The dried kind need to be soaked in water and marinated in olive oil. To reconstitute the tomatoes, place them in a heatproof bowl and add boiling water to cover. Let soak for 1 hour. Drain the tomatoes well and blot dry. Toss with the olive oil.

1. Place the tomatoes in an attractive serving bowl.
2. Arrange the mozzarella, basil leaves, and grilled bread or crackers in bowls or on a platter.

3. Set up the grill for direct grilling and preheat to high. In the best of all worlds, you'd use a charcoal grill, raking the embers into a pile at the bottom of the grill and leaving off the grill grate. If using a gas grill, preheat it superhot.

4. Skewer a cube of mozzarella. Roast it over the fire, turning the skewer to evenly melt the cheese. If using a gas grill, you'll need to bring it as close as possible to the fire without touching the grate. When the mozzarella begins to melt and brown, after 1 to 2 minutes over charcoal, a little longer over gas, use a knife or fork to scrape the cheese off the skewer onto a piece of grilled bread. Top the cheese with a basil leaf and a piece of sun-dried tomato and place a second piece of grilled bread on top. Eat at once.

Makes 16 pieces; serves 4 to 6 as an appetizer, 2 as a light lunch.
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This goes well with chicken for a BBQ or picnic.

Tomato Pie

1 garlic bulb
3 T. olive oil
All-purpose flour for dusting
1 package pie crust, or make one from scratch
6 oz. (about 1 c.) fontina (or mozzarella) cheese, grated
3 lbs. firm ripe tomatoes cut into ¼-inch slices
Coarse sea salt and freshly ground pepper
Fresh basil leaves cut into very thin strips for garnish

Bake the garlic clove by placing on a baking sheet and drizzling with 1 T. olive oil. Bake at 350° for about 45 minutes. Remove the skins and put cloves in a small bowl and mash with a fork or spoon. Raise temperature in the oven to 450°. Lay out your dough over a 16-inch pie dish or use a cookie sheet pan. Let cool in refrigerator for about 15
minutes.

Spread the roasted garlic over the dough, add about half of the grated Fontina and arrange tomato slices so they slightly overlap. Season with the salt and pepper and the remaining 2 T. olive oil. Bake for 30 minutes. Reduce the heat to 350° and top with the remaining cheese and bake until the crust turns a golden brown. If the crust edge begins to darken too much, cover with tin foil. Bake for an additional 20 to 30 miunutes. Pull from oven and let cool slightly, garnish with the fresh basil.

Answer 2

I would make a very simple dip that is a jar of marshmallow fluff and an 8 oz package of softened cream cheese stirred up until well blended. Then take strawberries, pineapple chunks, grapes, and banana slices, put toothpicks in each piece so it's easy to pick up and dip without a fork, and arrange the fruit around the bowl of dip.

If you're doing rice, I would try a recipe with cheese and broccoli in it. If you do a potato dish, try a cheesy hash brown type recipe.

Answer 3

Corn on the cob is great on the grill and the kids think it's fun to eat. You could also grill some colorful peppers and onions on the grill, then slice them up with the meat for fajitas. What about fresh pineapple rings on the grill?

For indoor side dishes, I like steamed broccoli with a velveeta sauce...also a pasta salad would be great with that meal if you wanted to do that instead of the rice thing.

Answer 4

How about homemade Mac and Cheese!
Here is my favorite recipe, it looks like a lot of ingredients but it comes together very easily! It bakes in the oven in a cast iron skillet. You can use any combo of cheeses that you like, or use all cheddar.
SOOOO delicious!

Skillet Macaroni and Cheese

Ingredients

4 tablespoons unsalted butter, plus extra for the skillet
1 large yellow onion, cut in small dice
1 tablespoon minced garlic
3 tablespoons all-purpose flour
4 cups whole milk
1 teaspoon paprika
1/2 teaspoon ground nutmeg
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup grated extra-sharp Cheddar cheese
3/4 cup grated Asiago cheese
3/4 cup grated Parmesan cheese
1 pound elbow macaroni, cooked and drained
2 plum tomatoes, sliced
1/2 cup fresh breadcrumbs
1 tablespoon chopped parsley
1 tablespoon chopped thyme
1 tablespoon chopped chives

Cooking Instructions
Preheat the oven to 400 degrees.

Melt the butter in a large pot over medium heat. Add the onions and garlic, and cook until they are softened, about 2 minutes. Whisk in the flour and cook, stirring constantly, until the mixture turns light brown, about 3 minutes. Gradually whisk in the milk. Add the paprika, nutmeg, salt, and pepper. Reduce the heat to low and cook, stirring, until the sauce is thickened, about 5 minutes. Add the cheeses, and stir until they are melted. Add the macaroni, and stir until the noodles are thoroughly coated. Remove from the heat. (Do not allow the macaroni to sit at this stage as it will dry out.)

Butter two 6-inch cast-iron skillets or one 12-inch skillet. Transfer the macaroni mixture into the skillets. Top with the sliced tomatoes. Sprinkle bread crumbs on top.

Bake until the cheese is bubbling and golden brown, about 30 minutes. Garnish with the chopped herbs.

Answer 5

You could make a nice tossed salad or maybe some cole slaw. Potatoes would be good, but you are having rice and that would be too much starch. Another thing would be a nice pasta salad, I use the tri-colored spirals and cook them, after they are cooked I cool them to a cold, cold. Then I add my favorite Italian dressing and sliced black olives and then add parmesean cheese, mix and serve. It is a cool and delicious side. I hope that these ideas help you. Good luck!

Answer 6

One of our all time favorites is called either funeral potatoes or wedding potatoes. They are always a hit. Take a bag of frozen hashbrowns, a container of sour cream, a 12 oz bag of shredded cheddar cheese, large can of cream of chicken soup, and mix together in a baking dish. Cover and either bake in an oven for 1 hour at 350 deg or cook in a microwave on high for 30 minutes. It goes with everything. Sometimes I had cooked ground hamburger to it for a complete meal or chicken breast.

Answer 7

Cookouts make me think of Potato / Pasta salads... or even a fruit salad. I like to have alot of finger foods on hand...
1.. hungry kids waiting for dinner.
2. picky kids.
3. if they are still hungry after the cookout... they can nibble.. with out too much work for you.

I like to do pigs in a blanket...
1 can of cressent roll dough and a package of cocktail wieneis.
cut up dough in small triangles wrap dogs bake for 10-12 min .. enjoy..
or...
mozzerella bites...
Ritz crackers.. layer them in a shallow cookie sheet get an 8oz brick of mozzerella.. cut if half..( long side) then cut smaller squares from the halfs .. place on top of the ritz... and put another ritz on top... bake for 8min or cheese is melted.. serve with maranara sauce... ( I did these @ Thanksgiving and they flew off the plate)

Answer 8

Well, how about a fresh fruit salad made with citrus and bananas. Or, one of a variety of 3- bean salads:

Here is one with a soutwestern flare:
Drain and rinse:
1 can of black beans
1 can of garbonzo beans
1 can of any other bean of choice
1 can of corn

Mix together in a big bowl with 1 chopped red onion, freshly chopped cilantro, the juice of 2 limes, salt and peper to taste.
I also add cumin to taste

Mix and let marinate at least 1 hour.

Other possible options: to make it too your taste:

add halved cherry tomatoes
or chopped red pepper
or dress with sour cream and less lime juice
or toss with salsa

so many options.....too many to name

Answer 9

Good side dishes that compliment a cookout are salads, pasta and potato. Roast some corn

Answer 10

We roast fresh ears of corn on the grill and the kids love them.soak them in water over night ,husk and all and just place them right on the grill , turn them several times.there done when the fibers hang out of the top are black and the husk is turning brown

Answer 11

Deviled eggs, finger sandwiches, baked beans, a meat and cheese tray, or a shrimp platter.

Hope this helps.