7 Bean Salad

I love bean salads. That nice vinegar hit, crunchy vegetables, and a little sweet. And of course, lots and lots of beans. I make this 7 bean salad (which makes a big batch) and keep it on hand for days and days. It’ll keep up to two weeks, so it makes the perfect side dish for an easy lunch. Just toss some burgers or dogs on the grill and serve them up with this great salad.
7 Bean SaladThis salad is also the perfect way to use up any old cans of beans you might have in the back of the pantry. I usually stock up on canned beans before winter (they are perfect to have on hand in case of emergencies), and try to use them by the end of the following year. You can use just about any beans (or peas) that you have on hand in this salad.

7 Bean Salad
Recipe type: Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-18 servings
 
Ingredients
Beans
  • 2 cans cut green beans
  • 1 can wax beans
  • 1 can dark red kidney beans
  • 1 can light red kidney beans
  • 1 can pinto beans
  • 1 can black eyed peas
  • 1 can navy beans
Dressing
  • 1 medium red onion, diced
  • 1/2 medium green bell pepper, diced
  • 3/4 cup sugar
  • 3/4 cup white or red wine vinegar
  • 1/2 cup vegetable oil
  • 1 1/4 teaspoon (plus more) kosher salt
  • 1/2 teaspoon (plus more) freshly ground black pepper
Instructions
  1. Rinse all of the beans and drain well. place into a large bowl.
  2. Combine the dressing ingredients and stir until the sugar dissolves. Add to the beans and toss to coat. Season with more salt and pepper as needed.
  3. Refrigerate for 12 hours before serving. Check seasoning again.

 

Fire-Eater Mexican Corn

This is my take on grilled Mexican corn. Normally, you season corn-on-the-cob with cayenne pepper, but I prefer something with a little more flavor (but still have some heat). Steven Raichlen’s fire-eater rub is the perfect mix for this corn (and wings, and steak, and just about everything you make!).
Fire-Eater Mexican CornThis could easily wind up being my favorite way to cook corn-on-the-cob. Creamy butter and cheese with a nice spicy kick. Very, very good and so easy! If you don’t have Cotija cheese, substitute queso blanco or crumbled feta.

Fire-Eater Mexican Corn
Author: 
Recipe type: Side
Prep time: 
Cook time: 
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Ingredients
  • Corn on the cob, whole or halved
  • Unsalted butter
  • Lime juice
  • Cotjia cheese
  • Fire-Eater rub
Instructions
  1. Tear off a few pieces of foil (more or less, depending on how much corn you're cooking).
  2. Place the corn on the foil. Add a small pat of butter over each.
  3. Drizzle with freshly squeezed lime juice and top with crumbled cheese.
  4. Sprinkle with desired amount of rub.
  5. Seal foil into packets and place on grill over medium-high heat for 15 minutes.

 

Sriracha Oyster Cracker Bites

After making (and devouring) a big batch of my Sriracharitos (Sriracha-flavored tortilla chips) the other day, I still had Sriracha snacks on the brain. I noticed a bag of oyster crackers in the pantry, so the next step was pretty obvious: Sriracha oyster cracker bites. Easy to make, and addicting as anything you can imagine. A great crunch and of course, a little Sriracha kick. Don’t like a lot of heat? Just cut back on the amount of spice mix. But, I think more is definitely better on these snacks.

Sriracha Oyster Cracker BitesIf you love oyster cracker snacks, check out my spicy version, or the barbecue, ranch, or nacho cheddar bites. Or my all-time favorite, mini-churro oyster crackers. Did I mention how much we love oyster cracker snacks?

Sriracha Oyster Cracker Bites
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Cook time: 
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Serves: 5 cups
 
Ingredients
  • 12 ounce bag oyster crackers
  • 1/4 cup olive oil
  • 2-4 tablespoons Sriracha salt or rub
Instructions
  1. Preheat oven to 350 F.
  2. Place crackers in a large bowl.
  3. Drizzle with oil.
  4. Add Sriracha salt or rub and toss to coat evenly.
  5. Place crackers on a large baking pan and bake 15 minutes.
  6. Turn crackers over and bake another 10 minutes.
  7. Serve warm or cooled.

 

Shot Glass Sliders

One of the latest fads is beer can burgers. They’re hollowed-out burgers stuffed with whatever you like, normally wrapped in bacon. Sort of like open-faced Juicy Lucy burgers. The BBQ Pit Boys do them up right as they do a lot of things. I decided to make my own twist on them. And since I prefer sliders over full-sized burgers, I went with a smaller version, my shot glass sliders.

I stuffed these lil bad boys with sauteed mushrooms and onions, then topped them with cheddar. They were flat-out delicious. The perfect little bites!

Shot Glass SlidersFeel free to wrap yours in bacon and stuff them with whatever you love!

Shot Glass Sliders 2

Shot Glass Sliders
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
 
Ingredients
For the stuffing
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 8 ounces mushrooms, sliced
  • 1 medium onion, sliced thin
  • 1/4 teaspoon garlic salt
  • 1 teaspoon Worcestershire sauce
For the burgers
  • 6 slider buns
  • 1 pound ground beef
  • Salt and pepper
  • 1/4 cup shredded extra sharp cheddar
Instructions
For the stuffing
  1. Melt the butter with the oil in a medium skillet over medium heat.
  2. Add the remaining ingredients and cook, stirring often, for 20 minutes or until the mushrooms are golden and the onions are softened. Remove from heat.
For the burgers
  1. Fire up your grill for indirect cooking.
  2. Divide the beef into 6 2 1/2 ounce meatballs. Pack tightly so they stay together.
  3. Take a shot glass and push it down into the middle of each ball, wrapping the meat around the outsides of the glass. Don't press down so far that you puncture through the bottom - you'll want about 1/3" of meat all around. Push the glass down gently onto a flat surface to flatten the bottom.
  4. Season the patties with salt and pepper and place onto the grill over indirect heat. Grill until the meat is almost at the desired doneness, 45 minutes or longer.
  5. Spoon in the mushroom topping and add the cheese. Continue cooking until the cheese is melted.
  6. Toast buns as desired.
  7. Top buns with the sliders and serve.