So BBQ season is in full swing and if you’re fortunate or popular enough you have gotten an invite or two. However, instead of the redundant chips, potato salad, and hotdogs most people bring to BBQs think outside the box. Well actually we will save you the time and give you a couple of cool alternative recipes. We found two awesome Paleo side dishes that you can take to the next BBQ. Not only are these tasty dishes but also healthy, so you’re knocking out two birds with one stone as they say. So be different and the hit at the next BBQ. When you show you can add flair to a cookout we guarantee the more invites will come pouring in. All the recipes are provided by Paleomg.com. Visit their site for more great Paleo recipes!
Bacon Wrapped Smoked Salmon Stuffed Sweet Peppers
Prep Time 10 Minutes | Cook Time 20 Minutes | Total Time 30 Minutes
- 5 strips of bacon, cut in half lengthwise and widthwise
- 10 sweet peppers, cut in half lengthwise
- 3-5 ounces of smoked salmon
- pinch of salt
- sprinkle of smoked paprika
- Preheat oven to 350 degrees.
- Cut bacon in half lengthwise and widthwise so you have 4 strips of bacon per 1 piece.
- Cut sweet peppers in half, pull out the excess seeds.
- How much salmon you use will be based on how big or small the peppers are. Take a small pieces of smoked salmon, roll in up, push it into the sweet pepper, then wrap a small piece of bacon around the sweet pepper. Try to tuck the sides of the bacon under the sweet pepper to keep it in place as you bake it.
- Place all bacon wrapped peppers on a parchment paper lined baking sheet. Put in oven and bake for 15-20 minutes until bacon is crispy, but not burnt.
- Let cool slighty because they will be HOT.
- Eat up!
Chunky Pineapple Guacamole with Grilled Sweet Potato Chips
Prep Time 20 Minutes | Cook Time 20 Minutes | Total Time 40 Minutes
- 2 avocados, cut in half, pits removed
- ½ pineapple, diced
- 1 skinny yam or sweet potato, sliced thin into chips
- 1 plantain, ends removed, peeled and sliced into ¼ inch pieces, smashed with the bottom of a mug (use a ripe one-brownish color)
- ½ jalapeno, finely diced
- ¼ red onion, finely diced
- 2-3 tablespoon cilantro, diced
- 2 garlic cloves, finely diced
- 1 teaspoon granulated garlic
- ½ teaspoon cayenne pepper
- salt and pepper, to taste
- 1-2 tablespoons coconut oil, melted
- aluminum foil
- Heat up your grill.
- Place sliced sweet potatoes on aluminum foil and use a brush to brush on some coconut oil on each sweet potato and top off with some salt.
- Place on grill to let cook. You will need to flip them after about 8-10 minutes depending on how hot your grill is. I kept the temperature down low to make sure to not burn the chips.
- While you sweet potatoes are cooking, heat up a large skillet under medium heat with enough coconut oil to coat the bottom on the pan.
- When oil is very hot, add your smashed plantains to the oil and let cook for 3-5 minutes per side. Once they are cooked through on both sides (browned) place on a paper towel to soak up the excess oil.
- Now add your insides of your avocados to a large bowl and use a fork to mash up the avocado.
- Then add your pineapple, jalapeno, red onion, garlic, cilantro, spices, and salt and pepper to the avocados.
- Mix thoroughly.
- Once your plantain chips have cooled and your sweet potato chips have charred a bit and cooled on a piece of a paper towel, start dipping.
- I love guac. Especially with sweetness added to it.