8 classic recipes with a unique twist for your next summer cookout
Homemade Chicken Kabobs with peppers and onions
Photo supplied/Brent Hofacker/Adobe Stock

8 classic recipes with a unique twist for your next summer cookout

Summer is here, and it’s begging you to invite your friends and family over for a barbecue on the back porch.

Shake up those cookout classics with one — or all! — of these unique recipes.


Green Goddess Potato Salad

By: Martha Stewart magazine


  • Salt and pepper
  • 3 pounds (8 to 10) medium red potatoes, scrubbed
  • 1/2 cup mayonnaise
  • 1 minced shallot
  • 1 tablespoon lemon juice
  • 1 cup chopped fresh mixed herbs such as basil, parsley, tarragon and dill


In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.

In a large bowl, combine mayonnaise, shallot, lemon juice, and herbs. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to 1 day.

Potato salad with mustard seeds and white filling
Photo supplied/zia_shusha/Adobe Stock


Fresh Corn Salsa

By: Kraft


  • 4 tomatoes (1-1/2 pound), chopped
  • 1 cup cooked fresh corn kernels
  • 1/4 cup finely chopped red onions
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeno pepper, finely chopped
  • 1/4 cup Italian dressing 


Combine all ingredients except dressing in large bowl. Then add dressing; mix lightly. 


Veggie Tortilla Pinwheels

By: Taste of Home 


  • 8 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 8 ounces sour cream
  • 4-1/4 ounces chopped ripe olives
  • 4 ounces chopped green chilies, well drained
  • 1/2 cup chopped green onions
  • Garlic powder to taste
  • Seasoned salt to taste
  • 5 flour tortillas
  • Salsa (optional)


Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chilies, green onions and seasonings.

Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours. Unwrap. Cut into 1/2- to 3/4-inch slices, using a serrated knife. If desired, serve with salsa. 


Grilled Sweet Potatoes

By: Simply Recipes

Sweet potato ingredients:

  • 2 pounds sweet potatoes
  • 3-4 tablespoons olive oil
  • Kosher salt

Dressing ingredients:

  • 1/4 cup finely chopped fresh cilantro (including tender stems)
  • 1 teaspoon of lime zest or lemon zest
  • 2 tablespoons of fresh lime or lemon juice
  • 1/4 cup olive oil
  • Pinch of salt


Peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4 inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt. Combine dressing ingredients into a small bowl.

Lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3-6 minutes for each side, depending on how hot your grill is.

Toss the sweet potatoes in a bowl with the dressing and serve hot.


Apple Baked Beans

By: Food.com


  • 1/2 cup diced onion
  • 2 (15 ounce) cans pork and beans 
  • 1 cup diced granny smith apple (about 1/2 of a large apple)
  • 1 tablespoon prepared mustard
  • 1/4 cup brown sugar
  • 1/2 teaspoon salt
  • 5 slices bacon


Preheat the oven to 350°F.

Coat a 1 1/2-quart baking dish with nonstick cooking spray.

In a large bowl, combine all the ingredients except the bacon and mix well. Pour into the baking dish and lay the raw strips of bacon on top (cut the bacon into pieces so it will mix in nicely later).

Cover and bake for approximately 45 minutes, or until thick and bubbly. Uncover and bake for 5 more minutes. 


Delicious grilled corn on the cob
Photo supplied/ankad/Fotolia


 Maple-Mustard Grilled Corn with Bacon

By: Country Living


  • 12 ears of corn
  • Olive oil
  • 1/4 cup maple syrup
  • 2 tablespoons Dijon mustard
  • Pinch of allspice
  • 6 slices of bacon


Brush 12 husked ears with olive oil. Grill on medium-high until tender, about 20 minutes. Meanwhile, in a small bowl, combine maple syrup, Dijon mustard and allspice.

Cook slices of bacon until crisp, about six minutes; drain on paper towels. Finely chop bacon and set aside on a platter. During the last three minutes of grilling, baste corn with maple-mustard glaze. Roll corn in bacon. Serve immediately. 


 Fajita Chicken Kabobs

By: Well Plated 


  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons canola oil
  • Zest and juice of 1 large lime, plus additional for serving
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 clove garlic, chopped
  • 1 jalapeño, chopped (remove seeds and membrane if sensitive to spice)
  • 1/2 teaspoon kosher salt
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 large red onion
  • Fresh cilantro, for serving
  • Salsa, sour cream and guacamole, optional for serving


Cut the chicken into bite-sized pieces. Place in a zip-top bag. In a small bowl or measuring cup, whisk together the canola oil, lime juice and zest, chili powder, cumin, garlic, jalapeno and salt.

Pour over chicken, seal the bag and then gently squish the bag so that the chicken is coated with the marinade. Place the bag in a baking dish to catch any accidental drips, then refrigerate for 30 minutes or overnight.

If using wooden skewers, soak the skewers in water for at least 20 minutes prior to use.

When ready to cook, heat your grill to medium-high. Cut the bell peppers and onion into 3/4-inch chunks, then thread onto skewers with the marinated chicken pieces, alternating the chicken with the vegetables.

Lightly oil the grill, then place the kabobs on the grill, cover, and let cook until the chicken is fully cooked and no longer pink, about 6 to 8 minutes, turning the chicken once or twice throughout so that it cooks evenly.

Remove the chicken kebabs to a serving plate and sprinkle with cilantro and a few squeezes of fresh lime juice. Serve warm, garnished with salsa, sour cream, or guacamole as desired. 



 Rosemary-Mustard Pork with Peaches

By: Food Network


  • 2 1-pound pork tenderloins, trimmed
  • Kosher salt and freshly ground pepper
  • Vegetable oil, for the grill
  • 3 firm-ripe peaches, halved, pitted and cut into wedges
  • 1/2 cup dry white wine
  • 1/3 cup packed light brown sugar
  • 1 lemon
  • 2 teaspoons whole-grain mustard
  • 1/4 teaspoon chopped fresh rosemary, plus 1 or 2 small sprigs


Preheat a grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes.

Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan. Remove strips of zest from the lemon with a vegetable peeler and add to the pan; squeeze in the lemon juice. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes. Transfer to a bowl with a slotted spoon.

Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees, 10 to 15 more minutes. Transfer to a cutting board.

Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches. 

Contact digital producer Makenzie Koch at mkoch@standard.net, follow her on Twitter at @makenzie_koch or like her on Facebook at facebook.com/MakenzieKochSE