(Family Features) While they may not strap on helmets and head to the field for kickoff, football fans often feel like they’re as much a part of the game as the players themselves. When the team is in the locker room laying out the game plan, scores of fans are fueling up with tantalizing tailgate foods.

In fact, many tailgaters believe food is the most important aspect of the pregame festivities, and one trendy way to feed your crowd is with small plates, appetizers, samplers and innovative sides that feature a variety of flavors like these ideas from the experts at Aramark.

An easy hack for your next game day meal can be a recipe you prepare at home before heading to the stadium. The toppings are what set these Korean-inspired Sweet and Spicy Bratwurst Subs apart. Just make the crunchy kimchi, bright mango slaw and spicy sesame mayonnaise up to two days ahead of time so grilling the bratwursts is all you need to do before kickoff.

As tailgate grub continues to trend toward easy and quick, Sweet Heat Foil Packets provide another no-mess, single-serve solution. Load up individual packets with shrimp, chicken, andouille sausage and favorite veggies then head to the game and grill on-site for a hot meal to fire up your fellow fans.

Find more game day recipe inspiration by visiting Aramark’s Feed Your Potential website, fyp365.com.

Sweet and Spicy Bratwurst Subs

Recipe courtesy of Aramark
Servings: 8

Kimchi:

• 1 1/2 cups green cabbage, cut into thick strips
• 1/4 cup water
• 4 teaspoons white vinegar
• 1 tablespoon gochujang paste
• 2 teaspoons fish sauce
• 1/2 teaspoon minced garlic
• 1/2 teaspoon minced, peeled ginger root
• 1/2 cup daikon radish strips
• 1/4 cup shredded, peeled carrot
• 1/4 cup sliced green onion

Mango Slaw:

• 2 cups shredded green cabbage
• 1/3 cup diced mango chunks, thawed from frozen
• 1/4 cup shredded, peeled carrot
• 1/4 cup sliced green onion
• 1/4 cup red bell pepper, cut into thin strips
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons minced, peeled ginger root
• 2 tablespoons white vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon minced garlic

Spicy Sesame Mayonnaise:

• 1/3 cup mayonnaise
• 1 tablespoon sriracha
• 1 1/2 teaspoons sesame oil
• 1 1/2 teaspoons seasoned rice wine vinegar

• 8 bratwursts (4 ounces each)
• 8 hoagie rolls (6 inches), split

1. To make kimchi: Place cabbage in microwavable bowl. Add water. Cover and microwave on high 2 minutes, or until tender-crisp. Rinse with cold water and drain well.
2. In large bowl, mix vinegar, gochujang, fish sauce, garlic and ginger. Add steamed cabbage, daikon, carrot and onion; toss to coat. Cover and chill.
3. To make mango slaw: Mix cabbage, mango, carrot, onion, red bell pepper, cilantro, ginger, vinegar, salt and garlic. Cover and chill.
4. To make spicy sesame mayonnaise: Mix mayonnaise, sriracha, sesame oil and vinegar until well blended. Cover and chill.
5. Heat grill to medium and lightly oil grill rack. Grill bratwursts 8 minutes, or until internal temperature reaches 155 F.
6. Spread mayonnaise on rolls. Place grilled bratwurst on rolls and top with kimchi and slaw.

Sweet Heat Foil Packets

Recipe courtesy of Aramark
Servings: 8

• 1/2 cup cold butter, diced
• 1 cup diced yellow onion
• 1 cup diced, peeled potatoes
• 1 cup diced, peeled carrots
• 1 cup diced red bell pepper
• 2 cups diced skinless, boneless chicken breast
• 16 extra-large shrimp, peeled, deveined and tails removed
• 8 teaspoons Cajun seasoning
• 1 cup diced pineapple
• 1 cup andouille sausage, cut in half and sliced
• 8 frozen mini corn cobs, cut in half (16 pieces)
• 1 cup sliced green onion
• salt, to taste
• pepper, to taste

1. Heat grill to medium. Place eight 18-by-18-inch squares heavy-duty aluminum foil on work surface.
2. On half of each foil square, evenly layer butter, onions, potatoes, carrots, red bell peppers, chicken, shrimp, seasoning, pineapple, sausage, corn cobs and green onions.
3. Fold foil in half over filling. Fold edges of foil tightly toward filling to seal packets.
4. Place packets on baking sheet.
5. Grill 15 minutes with lid closed until chicken and shrimp are cooked through. Season to taste with salt and pepper.

Source: Aramark

(Family Features) Gear up for a game day experience to remember with satisfying snacks that energize your crowd. As almost everyone’s favorite part of homegating, the foods you serve can elevate your watch party from benchwarmer to all star status.

Delicious snacks that include salsa offer an easy-to-make option that keeps fans cheering the entire game. According to the Game Day Eats Report from Fresh Cravings, 22% of guests would insist on running out to pick up salsa if it wasn’t available for the feast; 18% would even be devastated and consider leaving.

Consider these Stuffed Peppers from chef Anthony Serrano, a simple snack he makes for his family on game day for a crowd-pleasing solution that scores high fives from the opening play to the final whistle.  

Made with the bold flavors of Fresh Cravings Salsa and its combination of vine-ripened tomatoes, crisp vegetables, zesty peppers and spices, it’s a vibrant way to add some authentic homemade taste to the table.

Visit FreshCravings.com for more homegating appetizers and snacks.
 

Stuffed Peppers

Recipe courtesy of chef Anthony Serrano

• 6          bell peppers, halved lengthwise and deseeded
• 1          tablespoon avocado oil
• 1          teaspoon sea salt
• 16        ounces Fresh Cravings Chunky Style Salsa
• 2          cups riced cauliflower (fresh or frozen)
• 2          cups shredded cheddar cheese, divided
• 2          pounds 80% lean ground beef, cooked, lightly seasoned and drained
• 1          bunch cilantro, chopped

1. Heat grill to medium-high heat.
2. Brush both sides of bell peppers with avocado oil and season with salt. Grill peppers on each side 2-3 minutes, or until grill marks appear. Remove from heat and allow to cool slightly.
3. Add salsa, riced cauliflower and 1 cup cheddar cheese to cooked ground beef. Stir and return to heat until cheese begins to melt.
4. Place bell peppers on sheet pan or casserole dish. Use large spoon to fill peppers with ground beef mixture. Top stuffed peppers with remaining cheese.
5. Return to grill and grill approximately 15-20 minutes, or until cheese begins to caramelize.
6. Remove from heat and let cool slightly. Garnish with cilantro.

Source: Fresh Cravings

(Family Features) As summer grilling season sets in, Americans grab their tongs to take advantage of backyard barbecue opportunities.

In addition to classic cookout fare like ribs, steak, chicken, burgers and hot dogs, the experts at Dole recommend giving fruits and vegetables a shot on the grill to bring out new tastes and ways to enjoy everyday favorites. For example, many barbecue enthusiasts know about grilling corn, asparagus, Brussels sprouts, onions, zucchini and artichokes, but consider trying cauliflower, portobello mushrooms, yellow-black plantains and even pineapple on the grill this summer.

In fact, this recipe for Smoked Hasselback Pineapple with Spiced Turkey Chorizo and Onion provides an easy way to make grilled fruit a fun addition to your backyard barbecue.

For other flavorful ideas, try grilled Romaine lettuce for a delightfully smoky salad or side dish, or skewer peeled and sliced bananas, chicken, shrimp and veggies for a tropical kebab. You can even throw an unpeeled banana on the grill for a uniquely caramelized dessert.

Visit dole.com for more summer grilling recipes featuring fresh fruits and vegetables.

Watch video to see how to make this recipe!

Smoked Hasselback Pineapple with Spiced Turkey Chorizo and Onion

Total time: 2 hours
Servings: 4

• 4          cups favorite wood chips
• water
• 1          pound 93% lean ground turkey breast
• 1          small DOLE® Red Onion, diced
• 2          tablespoons olive oil
• 2          teaspoons fresh thyme leaves
• 2          teaspoons smoked paprika
• 1          teaspoon ancho chile powder
• 1          teaspoon ground cumin
• 1/2       teaspoon kosher salt
• 1          large Dole Pineapple, top on, peeled and halved lengthwise
• chopped fresh cilantro, for garnish (optional)

1. In large bowl, cover wood chips with water; soak as label directs. Prepare outdoor grill for indirect grilling over medium heat.
2. In medium bowl, stir turkey, onion, oil, thyme, paprika, chile powder, cumin and salt.
3. Drain wood chips; place 2 cups in foil boat or pie tin and place on hot grill rack over lit side of grill (place chips directly on coals for charcoal grill). Place pineapple halves, flat side down, on cutting board; cut crosswise slices into pineapple halves, about 1/2 inch apart, cutting only 3/4 of the way through. Place medium bowl upside down; one at a time, place pineapple halves, flat side down, over bowl to separate slits. Fill slits with turkey mixture.
4. Place pineapple halves, flat side down, on hot grill rack over unlit side of grill; cover and cook 1 hour, 45 minutes, or until turkey mixture is golden brown and internal temperature reaches 170 F, rotating once and adding remaining chips halfway through cooking.
5. Transfer pineapple halves to cutting board; cut crosswise in half. Serve pineapple garnished with cilantro, if desired.

(Family Features) Casual and diehard sports fans alike can all agree one of the best parts of game day is the tailgate. Whether you’re heading to the game to take part in the action or tuning in on the big screen, you can light up the scoreboard this season with these tips for a fun, easy and downright tasty tailgate (or home-gate).

Start early. There’s likely no easier way to send a tailgate spiraling out of control than to get a late start, which puts the party in a rush ahead of game time. Prepare early, and if you’re heading to the stadium, leave yourself plenty of time to find the ultimate parking spot, light the grill and enjoy the atmosphere.

Keep it simple. A true tailgate experience starts with flavorful foods fit for a crowd, which calls for ready-to-go ingredients like Eckrich Smoked Sausage, crafted with just the right blend of spices for a rich, savory and smoky taste. Because it’s pre-cooked, just heat it up and pair with other simple ingredients, such as a hoagie bun and some peppers for an easy Grilled Smoked Sausage and Pepper Hoagies.

Share the responsibility. Preparing shouldn’t fall on one person’s shoulders. Instead, ask each attendee to bring something useful for the entire group, such as plasticware, trash bags, napkins, cups, drinks and games.

Make it customizable. Especially if you’re bringing a large group, creating a spread that allows for personalization can help ensure everyone leaves happy. These Deluxe Nacho Dogs call for an abundance of topping options, giving guests full freedom to concoct their own creations, and they pair perfectly with Nathan’s Famous Beef Franks – made with 100% premium beef, no artificial flavors or colors and no fillers or by-products. 

Ensure an easy cleanup. When the tailgate is winding down and the game is about to start, it’s almost inevitable there’ll be a rush to pack up and head to the stadium (or the couch). Make things simpler and quicker by using disposable plasticware, plates and cups, and strategically placing trash bags in easily visible areas for everyone to clean up as the party continues, rather than scrambling to pick everything up at once.

For more recipe ideas and tailgating inspiration, visit nathansfamous.com and eckrich.com.

Grilled Smoked Sausage and Pepper Hoagies

Cook time: 22 minutes
Servings: 4

• 1          package Eckrich Smoked Sausage
• 1          red or green bell pepper, halved and seeded
• 4          slices (1/2-inch thick) large red onion
• 1/4       cup bottled hickory or spicy barbecue sauce
• 4          hoagie rolls or 8-inch French bread rolls, split

1. Heat grill to medium-high heat and oil cooking grates. Cut each sausage link in half crosswise.
2. Grill sausage, peppers and onions, covered, 5 minutes. Turn; continue grilling, covered, 5 minutes, or until sausage is heated through and vegetables are crisp-tender.
3. Brush barbecue sauce over both sides of sausage and vegetables. Arrange rolls, cut-sides down, around edges of grill. Continue grilling, covered, 2 minutes, or until rolls are lightly toasted. Cut bell peppers into strips; separate onion slices into rings.
4. Serve sausage and vegetables in rolls.

Deluxe Nacho Dogs

Prep time: 15 minutes
Servings: 4

• 1          head lettuce
• 1          tomato
• 1          red onion
• 2          jalapeno peppers
• chives
• 1          package (8 hot dogs) Nathan’s Famous Skinless Beef Franks
• cheese sauce
• 1          package hot dog buns
• sour cream

1. Heat grill to medium-high heat.
2. Wash and dry lettuce, tomato, red onion, jalapeno peppers and chives. Chop lettuce. Dice tomato and red onion. Remove jalapeno stems then slice. Chop chives.
3. Grill hot dogs 4 minutes, turning once halfway to warm through.
4. Heat cheese sauce according to package directions.
5. Personalize hot dogs with desired toppings. Spoon cheese sauce over entire dog then layer lettuce, tomatoes, onions and jalapenos. Add sour cream and garnish with chives.

Tip: To add heat, slice jalapenos and fry in skillet over medium heat with olive oil, salt and pepper. Cook until slices begin to blacken.

Source: Nathan’s Famous Eckrich

Burgers, brats, steak, chicken, pork chops and all the flavors of fresh meat get all the love on the grill, but a well-rounded meal calls for sides and veggies.

Before you plan your next backyard barbecue, incorporate tasty vegetables – peppers, asparagus, onions, tomatoes, zucchini and more – for an all-out blitz of fresh-grilled flavor. Consider these simple steps to properly grill your crispy veggies:

1. Light the grill. Step one, of course, is to prep a hot grill. For the best cooking experience, you’ll want medium-high heat or even high heat for quick, direct grilling. By lighting the grill ahead of veggie prep, you’ll allow plenty of heating time to complete your other tasks.
2. Prepare vegetables. Depending on what you plan to cook, there’ll likely be some preparation to undertake, such as cutting off stems and blemishes or removing pits and seeds. In addition to cleaning up your ingredients, you may want to chop, dice or slice based on the recipe.
3. Coat vegetables with olive oil. Drizzling just a small amount of olive oil over your vegetables and tossing to coat adds a couple benefits. First, it helps the outer layer crisp rather than dry out, plus it aids in seasonings – like salt and pepper – sticking to the vegetable instead of falling off while on the grill or in a pan.
4. Consider using foil packets or skewers. If char marks aren’t your thing, tossing chopped or diced veggies into a foil packet before hitting the grill steams them for a bit of a softer texture. Alternately, wooden skewers soaked in water (to prevent burning) can help keep smaller chunks of veggies from slipping through the grill grates while still achieving a crispy exterior.
5. Pay attention to grill times. Different types of vegetables and preparation methods call for different cook times, but 5-10 minutes over direct heat generally gets the job done. The smaller you chunk, chop, slice or dice, the less time it’ll take.

Find more grilling tips at Culinary.net.

Photo courtesy of Getty Images

A sizzling steak is a surefire sound of summer, and the flavors achieved from one that’s perfectly grilled are hard to match.

Before you fire up your grill, consider these five basics for cooking a chef-worthy steak:

Prepare Your Cut
Taste preferences (and prices) may differ among sirloins, ribeyes, T-bones and more, but the way you prepare steaks likely won’t change much from cut to cut. You’ll want to trim the thickness down to 1/2-1 inch for proper cooking, and setting the meat out ahead of time allows it to warm to room temperature before hitting the grill. Placing a refrigerator-cool slab on hot grates works against you in two ways: first, the cold meat instantly chills your previously warm grill, and second, the inner portion of the steak will take longer to grill.

Add Some Salt
Feel free to add any spices that you prefer, but remember a good steak typically doesn’t require fancy seasoning – a pinch of salt works just fine. Add your salt anywhere between 30 minutes to a few hours before grilling time to help retain moisture and improve flavor.

Aim for High Heat
Grilling a steak correctly actually isn’t just about maintaining a sweltering flame. A two-zone fire is usually the way to go – one side of the grill should be hot (using direct heat) with the other side not quite as warm (indirect heat). This allows you to create a sear over direct heat before finishing cooking through – without burning – over indirect heat.

Sear and Slide
Speaking of searing: Cooking your steak over direct heat 1-2 minutes on each side is normally about right for creating a proper sear. At this point, depending on the thickness of your steak, you’ll want to check for doneness. If it’s not quite to the temperature you’re looking to achieve, simply slide it over to the indirect heat for a finishing touch.

Keep in mind these general guidelines for doneness: 120-125° F is rare, 130-135° F is medium-rare, 140-145° F is medium, 150-155° F is medium-well and 160-175° F is well done.

Let Rest
Finally, as hungry as you may be at this point, resting steaks is an important last step before diving in. Giving your steaks 5-10 minutes (foil or no foil) allows flavors to redistribute and moisture to be retained in the meat.

Find more cooking tips and recipes at Culinary.net.

Photo courtesy of Getty Images

Source: Culinary.net

(Culinary.net) When you think about summer foods and outdoor gatherings, one of the first things that often comes to mind is, of course, grilling. It’s delicious, fun and perfect for the summer heat. Grilling is popular during the warm months simply for the vast amount of different foods that can be created and devoured, plus you’re outside enjoying the sunshine.

Many love to grill kebabs, fajitas and the classics: hamburgers, hot dogs and bratwursts. However, this recipe is far from those signature meats yet you still get that charred, mouthwatering taste you crave every summer (with a sweet, juicy shift).

This Grilled Pineapple with Lime Dip is sweet and tangy but also packs the flavor of summer from a flaming grill. It’s a summertime twist perfect for a change up from the classics.

Begin by creating a marinade for the pineapple and letting it chill. The Lime Dip is simple yet smooth and sweet with cream cheese, yogurt, honey and brown sugar. It also has a hint of lime juice and tangy lime zest to give it that fresh taste every summer meal needs.

Once the dip is complete, it’s time for the best part: firing up the grill. Grill the pineapple wedges on each side until they are ready to be served with the dip. It’s that easy, and all those flavors combine to create an unexpected culinary combination.

Next time the grill is calling your name, think outside the box. This is a light, vegetarian dish many will love during the hottest time of the year. Try something new this season and don’t be afraid, the outcome is wholesome and, simply put, delicious.

Find more summer grilling recipes at Culinary.net.

Watch video to learn how to make this recipe!

Grilled Pineapple with Lime Dip

• 1          pineapple
• 1/4       cup brown sugar
• 2          tablespoons lime juice
• 3          tablespoons honey

Lime Dip:

• 8          ounces cream cheese, softened
• 1/2       cup plain yogurt
• 3          tablespoons honey
• 2          tablespoons brown sugar
• 2          tablespoons lime juice
• 2          teaspoons lime zest

1. Peel pineapple; cut into wedges.
2. In resealable plastic bag, combine brown sugar, lime juice and honey. Add pineapple wedges, seal bag and turn to coat. Refrigerate 1 hour.
3. To make Lime Dip: In small bowl, beat cream cheese until smooth. Beat in yogurt, honey, brown sugar, lime juice and lime zest. Cover and refrigerate.
4. Heat grill to medium heat.
5. Remove pineapple wedges from plastic bag; discard marinade. Grill pineapple wedges, covered, 3-4 minutes on each side, or until golden brown.
6. Serve with Lime Dip.

Source: Culinary.net

(Family Features) Whether firing up the grill for a pool party, barbecue or even just a weeknight meal, one thing’s for sure: summertime means grilling season. Grilling takes many forms and flavors from casual favorites like burgers and hot dogs to flame-kissed vegetables and the artistry of a perfectly done steak. However, the possibilities don’t end there.

By mixing and matching traditional grilled classics with options that have a variety of textures and flavors, you can shake up your at-home menu and add new favorites to your routine this grilling season.

One ingredient to consider adding to your repertoire is Mrs. T’s Pierogies, which are available in 14 flavors. They’re stuffed with creamy mashed potatoes, cheesy goodness and other big, bold flavors, and you can grill them right alongside your favorite barbecue fare. Consider these tips from grilling expert Susie Bulloch of “Hey Grill Hey” to add some new sizzle to your grill this summer by using pierogies.

• Use good cooking oil to create a crispy exterior. Olive, avocado or canola oil can handle the heat of the grill.
• Try two-zone cooking. Start by cooking on the low-temperature side of the grill (known as indirect cooking) to slowly heat from frozen. Then move to the hot side of the grill (direct) to add a crisp texture and achieve a golden brown exterior.
• Add layers of texture. With a soft interior and crispy exterior, pierogies pair well with juicy, chewy protein and a flavorful sauce, enhancing their texture and flavors. You can create these layers with a recipe like Grilled Pierogies with Steak and Chimichurri.
• Don’t be afraid of color. Grilled to golden brown with aesthetic grill marks, you can add an extra crunch and boost of flavor.

Find more grilling recipes and ideas at mrstspierogies.com.

Grilled Pierogies with Steak and Chimichurri

Recipe courtesy of Susie Bulloch of “Hey Grill Hey”

Pierogies:

• 1          package Mrs. T’s Classic Onion Pierogies
• 1-2       tablespoons olive oil

Tri-Tip Steak:

• 1          teaspoon salt
• 1          teaspoon pepper
• 1/2       teaspoon onion powder
• 1/2       teaspoon garlic powder
• 1          tri-tip steak (2-3 pounds)

Chimichurri Sauce:

• 1          cup fresh Italian parsley, packed
• 1/4       cup fresh cilantro
• 1/2       cup extra-virgin olive oil
• 1/3       cup red wine vinegar
• 3-4       garlic cloves, peeled
• 1          teaspoon crushed red pepper flakes
• 1          teaspoon salt
• 1/2       teaspoon fresh ground black pepper

1. To prepare Pierogies: Toss pierogies in olive oil.
2. To prepare Tri-Tip Steak: In small bowl, combine salt, pepper, onion powder and garlic powder; season steak on all sides.
3. To make Chimichurri Sauce: In food processor, pulse parsley, cilantro, olive oil, vinegar, garlic, red pepper, salt and black pepper until well combined but small pieces of herbs remain. Pour into serving bowl, cover and refrigerate until ready to use.
4. Heat grill to 400° F for two-zone cooking. Grill steak over direct heat 3-4 minutes per side.
5. After flipping steak, place pierogies over indirect heat.
6. Close grill lid and cook 3-4 minutes.
7. Move steak to indirect heat and move pierogies to direct heat.
8. Remove from grill when pierogies are golden brown and steak is cooked to preferred doneness. Allow steak to rest before slicing.
9. Layer one pierogy, one slice steak and drizzle of chimichurri sauce to assemble each bite.

Source: Mrs. T’s Pierogies

(Family Features) Fire up your summer cookouts with crowd-pleasing kebabs, which are easy to prepare and fun to experiment with because you can use nearly any combination of meats and veggies.

Skip the typical steak and try an option like Maple Leaf Farms duck breast instead. Because it’s a red meat, duck has a texture similar to steak. Plus, it’s a lighter option that’s lower in fat and calories than other red meats, and its mild flavor easily adapts to a variety of cuisines.

The Asian marinade in this Thai Barbecue Duck Kebabs recipe coats crunchy veggies and chunks of juicy, tender duck with a sweet and tangy glaze. The combination of charred, colorful veggies and smoky, grilled duck can leave your family and friends asking for more.

Find more grilling recipes and tips for cooking with duck at mapleleaffarms.com.

Thai Barbecue Duck Kebabs

Prep time: 25 minutes plus 2-6 hours inactive
Cook time: 10 minutes
Servings: 6

• 1          cup soy sauce
• 1/2       cup rice vinegar
• 1/2       cup brown sugar
• 1/4       cup honey
• 2          teaspoons sesame oil
• 1          teaspoon fresh ginger, minced
• 2          teaspoons fresh garlic, minced
• 2          teaspoons red chili pepper, finely minced
• 1/4       cup cilantro, minced
• 3          Maple Leaf Farms All Natural Boneless Duck Breasts, thawed and skin removed
• 1          teaspoon cornstarch
• 2          teaspoons cold water
• 3          red bell peppers, cored, seeded and cut into 2-inch chunks
• 12        green onions, cut into 3-inch pieces
• 2          zucchini, cut into 1-inch thick slices

1. In bowl, whisk soy sauce, rice vinegar, brown sugar, honey, sesame oil, ginger, garlic, red chili pepper and cilantro. Set aside.
2. Cut duck breast meat into 2-inch cubes and place in container. Pour 1/2 bowl of marinade over duck. Cover and refrigerate 2-6 hours.
3. In small saucepan over low heat, simmer remaining marinade 3 minutes, stirring occasionally. Dissolve cornstarch in water and add to sauce. Simmer 2 minutes. Remove from heat.
4. Heat grill to medium heat.
5. Drain duck and discard its marinade.
6. Thread duck on skewers, alternating with pieces of red bell pepper, green onion and zucchini.
7. Grill skewers 3-4 minutes on each side. When done, duck should be slightly pink in center.
8. Serve kebabs with room temperature sauce.

Source:

Maple Leaf Farms

(Family Features) Summer is typically a busy time for families, making those moments you spend together all the more precious. The hustle and bustle of the season doesn't have to mean sacrificing wholesome meals, however.

Take advantage of the warm weather and step outside the kitchen to focus on enjoying the outdoors with family around grilled favorites, such as burgers. You can even make meals on the grill your own by putting twists on a classic, such as Barbecue Macaroni and Cheese Burgers or Buffalo Macaroni and Cheese Burgers.

Another time-saving tip: Consider refrigerated side dish options like mashed potatoes and macaroni and cheese from Bob Evans Farms, which are ready in just six minutes and provide homemade taste. In addition to topping burgers, these sides can be used as an ingredient in appetizers like Crunchy Jalapeno Potato Poppers and Pulled Pork Mac and Cheese Sliders, which are perfect for snacking on while catching up on the events of the day.

Find more grilling recipes at Bobevansgrocery.com/recipe-ideas/

Watch video to see how to make recipe!

Buffalo Macaroni and Cheese Burger

Prep time: 5 minutes
Cook time: 25 minutes
Servings: 8

• 1 pound ground beef
• 1 pound Bob Evans Original Roll Sausage
• 1 package (20 ounces) Bob Evans Macaroni and Cheese
• 8 hamburger buns
• 1 package crumbled blue cheese (optional)
• 4 teaspoons Buffalo sauce

1. In large mixing bowl, blend ground beef and sausage; divide into eight patties.
2. On grill over medium heat, cook burgers on each side until no longer pink in center and internal temperature reaches 160° F, about 15 minutes.
3. Heat macaroni and cheese according to package instructions.
4. Place patties on buns and top each with 1/4 cup macaroni and cheese, 1/2 teaspoon Buffalo sauce and sprinkle with blue cheese, if desired.

Barbecue Macaroni and Cheese Burger

Prep time: 5 minutes
Cook time: 25 minutes
Servings: 8

• 1 pound ground beef
• 1 pound Bob Evans Original Roll Sausage
• 1 package (20 ounces) Bob Evans Macaroni and Cheese
• 8 hamburger buns
• 4 tablespoons barbecue sauce
• 1/2 cup French fried onion straws

1. In large mixing bowl, blend ground beef and sausage; divide into eight patties.
2. On grill over medium heat, cook burgers on each side until no longer pink in center and internal temperature reaches 160° F, about 15 minutes.
3. Heat macaroni and cheese according to package instructions.
4. Place patties on buns and top each with 1/4 cup macaroni and cheese, 2 teaspoons barbecue sauce and fried onion straws.

Crunchy Jalapeno Potato Poppers

Prep time: 25 minutes
Cook time: 15 minutes
Servings: 48

• 1 package (24 ounces) Bob Evans Original Mashed Potatoes
• 1 cup Monterey Jack cheese, shredded
• 1 cup sharp cheddar cheese, shredded
• 4 ounces diced jalapeno peppers, drained
• 8 ounces taco flavored tortilla chips
• 2 large eggs
• 6-8 tablespoons vegetable oil
• 1/3 cup all-purpose flour
• sour cream (optional)

1. Stir together cold mashed potatoes with Monterey Jack and cheddar cheeses and diced jalapenos.
2. Scoop 48 tablespoonfuls of potato mixture and place on parchment- or wax paper-lined baking sheet. Refrigerate 15-20 minutes.
3. In bowl of food processor, pulse tortilla chips to fine crumbs or place chips in large, zip-top bag and smash using rolling pin. Pour crumbs into shallow bowl.
4. Beat eggs and pour into separate shallow bowl. Set aside.
   In fryer or Dutch oven, heat oil to 350° F.
5. Remove mashed potato scoops from refrig­erator and roll into balls. Roll each mashed potato ball in flour, tapping off excess. Once potato balls are coated in flour, dip each into egg, allowing excess to drip off, then into tortilla chip crumbs, making sure to coat evenly. Set on clean baking sheet. Discard excess flour, egg and tortilla chip crumbs.
6. In hot oil, fry small batches of mashed potato poppers until golden brown, 30-40 seconds. Remove from fryer and place on paper towel to drain excess oil. Repeat until all poppers are cooked. Serve hot with sour cream, if desired.

Note: To reheat poppers, bake 6-8 minutes at 350° F.

Pulled Pork Mac and Cheese Sliders

Recipe courtesy of Karly Campbell of Buns in My Oven
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 12

• 1 pound pre-packaged, fully cooked pulled pork in sauce
• 12 slider rolls
• 1 package (20 ounces) Bob Evans Macaroni and Cheese
• 2-3 tablespoons barbecue sauce
• 6 slices cheddar cheese
• 1 tablespoon barbecue dry rub
• 1/4 cup butter, melted
• 1 teaspoon dried parsley

1. Heat oven to 350° F.
2. In microwave, warm pulled pork according to package instructions.
3. Slice rolls in half. Place bottom halves of slider rolls in 9-by-13-inch baking dish and top each with pulled pork.
4. Microwave macaroni and cheese according to package directions and spoon evenly over pork on each sandwich roll.
5. Drizzle barbecue sauce over sandwiches.
6. Lay cheese in two rows of three over sliders.
7. Top with top halves of slider rolls.
8. Stir dry rub into butter. Spoon evenly over tops of sandwiches. Sprinkle with parsley.
9. Bake, uncovered, 10 minutes.

Source: Bob Evans Grocery