5-Ingredient Tailgating Recipes

August 23, 2016
Photo: Jose Picayo
When you're eating outside, especially with a crowd, it's best to keep things simple. A simple menu of basic dishes makes the whole process, from planning to cleaning up, easier and focused on the event and experience. These 5-ingredient tailgating dishes couldn't be simpler or more delicious. Most of them can be made ahead of time for extra ease. Kick back, enjoy the game, and go team!
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Mushroom-Potato Salad with Miso "Mayo"

Photo: Jennifer Causey
View Recipe: Mushroom-Potato Salad with Miso "Mayo"

White miso is the umami-bomb base of the dressing that will have you licking the bowl. It's potato salad like you've never had before, guaranteed to steal the show at your next barbecue.

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Chili-Lime Roasted Chickpeas

Photo: Caitlin Bensel
View Recipe: Chili-Lime Roasted Chickpeas

Crunchy roasted chickpeas are a cinch to make and take only about 40 minutes from start to finish. They make for a satisfying salty snack that’s high in protein and fiber. To ensure the crunchiest texture, pat the chickpeas dry before tossing with oil. You can play around with other spices for different flavor combinations—try smoked paprika and cumin, Madras curry powder, or even cinnamon and powdered sugar.

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Barbados Rum Punch

Photo: Caitlin Bensel
View Recipe: Barbados Rum Punch

Barbados, the Caribbean birthplace of rum, has a rum punch recipe as foolproof as it is versatile: "One of sour, two of sweet, three of strong, and four of weak." In our take, fruit juice and ginger ale serve as both sweet and weak, so we don't need to add any brown sugar or simple syrup.

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Spicy Sweet Potato Wedges

Photo: Caitlin Bensel
View Recipe: Spicy Sweet Potato Wedges

Smoky, fiery chipotle powder counters the warm, sweet five-spice powder and the naturally sweet spuds. For less kick, use 1/4 teaspoon chipotle. Be sure to line the pan with parchment paper to help prevent burning.

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Spiced Whiskey Sour

Photo: Caitlin Bensel
View Recipe: Spiced Whiskey Sour

Five-spice powder turns the classic whiskey sour into something special. You can double, triple, or quadruple the spiced sugar syrup and refrigerate for up to two weeks. Use in cocktails, or drizzle over hot oatmeal.

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Umami Popcorn

Photo: Caitlin Bensel
View Recipe: Umami Popcorn

If you’re worried that this crunchy snack will taste like fish, rest your fears. The anchovy paste simply lends rich umami depth and a good salty kick. We use a fair amount of fresh thyme here, too, for even more savory notes; it adds a woodsy, earthy flavor that other herbs just don’t quite have. If you would rather start with prepopped corn, opt for one with little or no seasoning, and use 8 cups.

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Cheesy Sausage Balls

Photo: Randy Mayor
View Recipe: Cheesy Sausage Balls

This classic party appetizer will go quickly, so make double. Unlike typical sausage balls, this recipe has a hidden whole-grain secret: quinoa. That's right. Instead of using store-bought biscuit mix, we use cooked quinoa as the binder. If your guests can handle the heat, don't be afraid to use hot pork sausage. The extra flavor boost is worth it.

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Roasted Asparagus With Walnuts, Parmesan, and Cherry Tomatoes

Photo: Jennfer Causey
View Recipe: Roasted Asparagus with Walnuts, Parmesan, and Cherry Tomatoes

Asparagus is like a poster child for umami, high in the glutamates that create savory satisfaction. Ditto for Parmigiano-Reggiano cheese, which also delights with its signature crunchy salt crystals.

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Cheesy Sausage Roll-Ups

Photo: Greg Dupree
View Recipe: Cheesy Sausage Roll-Ups

Roll corn tortillas around a sausage and seal with creamy, melty cheese. Top with jalapeños, which add a spicy kick to this childhood classic. Ready in just under 15 minutes, this quick weekday snack is also perfect for parties, picnics, and barbecues.

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Grilled Steak with Pineapple Rice

Photo: Jennifer Causey
View Recipe: Grilled Steak with Pineapple Rice

With just five ingredients, this protein-packed meal comes together in a flash. Soy sauce amps up the flavor of beef tenderloin fillets, which pineapple lends tropical flavor to brown rice.

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Grilled Watermelon Pizza

Photo: Greg Dupree
View Recipe: Grilled Watermelon Pizza

Get creative at your next cookout with this handheld take on watermelon salad. This all-star melon creates the perfect base for the bold flavors that are highlighted in the toppings.

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Grilled Sweet Potato and Bell Pepper Toss

Photo: Jennifer Causey; Styling: Paige Hicks
View Recipe: Grilled Sweet Potato and Bell Pepper Toss

Cut the red bell peppers from top to bottom into four panels; then simply discard the core. The wide pepper pieces will take on more char and be easier to maneuver on the grill.

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Beefy Corn and Black Bean Chili

Oxmoor House
View Recipe: Beefy Corn and Black Bean Chili

No one will ever guess that this chili hasn't simmered on the stove all day. (Our secret: it's ready in about half an hour.)

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Jalapeño-Lime Slaw

Photo: Quentin Bacon
View Recipe: Jalapeño-Lime Slaw

This citrusy take on coleslaw is fresh and pleasantly spicy, an ideal side dish or burger or brat topping. Leave the seeds in more peppers for added fire, or seed all of them for a milder dish.

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Mesquite-Smoked Beer Can Chicken

Photo: Justin Walker
View Recipe: Mesquite-Smoked Beer Can Chicken

If using a charcoal grill, heap lit coals to the right side of the grill and add chips directly to the coals. Place chicken on left side of grill rack. Add additional charcoal to the fire as needed during grilling.

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Grilled Teriyaki Shrimp Kebabs

Photo: Randy Mayor
View Recipe: Grilled Teriyaki Shrimp Kebabs

Tender and juicy, shrimp are a quick pick for a fresh meal. These brightly flavored kebabs feature chunks of fresh pineapple, teriyaki sauce, shrimp, and red onions.  Serve with mashed sweet potatoes and grilled asparagus for a complete meal.

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Hickory Pulled Pork

Photo: Justin Walker
View Recipe: Hickory Pulled Pork

As many Southerners know, hickory wood chips offer an almost magical alchemy, yielding sublime flavor when combined with four simple ingredients. Serve with potato salad, coleslaw, and iced tea for a delicious summer supper.

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Refried Bean Poblanos with Cheese

Oxmoor House
View Recipe: Refried Poblanos with Cheese

You'll love the ease of this microwaveable dish. Pop the chiles in the microwave for three minutes, and prepare the filling while they cook. Serve with Creamy Chipotle Wedge Salad.

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Chicken, Bean, and Blue Cheese Pasta Salad with Sun-Dried Tomato Vinaigrette

Oxmoor House
View Recipe: Chicken, Bean, and Blue Cheese Pasta Salad with Sun-Dried Tomato Vinaigrette

Leftover chicken, pasta, or any cooked green vegetable can go into this salad, making it a great fridge-clearer. Pungent blue cheese breathes new life into the rest of the ingredients. But even if you start from scratch, it's superfast and supereasy to make.

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Grilled Asian Drumsticks

Photo: Oxmoor House
View Recipe: Grilled Asian Drumsticks

Smoky, sweet, and spicy, these drumsticks will be on your short list of favorites in no time. Serve with Spicy-Sweet Broccoli.

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Grilled Corn on the Cob With Roasted Jalapeño Butter

Photo: Anna Williams
View Recipe: Grilled Corn on the Cob with Roasted Jalapeño Butter

Charring the pepper eases the heat, yielding a versatile, not-too-spicy butter.

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Summer Pea, Watermelon, and Farro Salad

Photo: Iain Bagwell
View Recipe: Summer Pea, Watermelon, and Farro Salad

This unusual yet delicious combination of flavors makes a good substitute for traditional pasta salad at your next cookout.

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Grilled Okra and Tomato Skewers

Photo: Howard L. Puckett
View Recipe: Grilled Okra and Tomato Skewers

Assemble skewers the night before; brush them with the oil mixture before grilling. Flavor oil mixture with dried ground herbs to suit your taste. Look for okra pods of similar size to assure even grilling.

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Salmon, Asparagus, and Orzo Salad with Lemon-Dill Vinaigrette

Photo: Oxmoor House
View Recipe: Salmon, Asparagus, and Orzo Salad with Lemon-Dill Vinaigrette

This savory salad epitomizes the concept of fresh food fast. It's quick and easy and loaded with flavorful ingredients such as crisp-tender asparagus, perfectly cooked pink salmon, red onion, and a refreshing lemon juice–based vinaigrette. It received our highest Test Kitchens rating.

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Corn and Bacon Chowder

Oxmoor House
View Recipe: Corn and Bacon Chowder

Our taste testers gave this 16-minute recipe our higest rating. Frozen corn blended with low-fat milk creates the sweet, summery base of this creamy chowder. Bits of bacon add a punch of flavor.

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Chicken-Tortilla Pie

Oxmoor House
View Recipe: Chicken-Tortilla Pie

This recipe can be further streamlined by substituting rotisserie chicken for the cooked chicken breast, and jarred salsa for the 4-ingredient Fresh Salsa, but both shortcuts will increase the amount of sodium in the dish.

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Shredded Chicken Tacos with Tomatoes and Grilled Corn

Photo: Iain Bagwell
View Recipe: Shredded Chicken Tacos with Tomatoes and Grilled Corn

These light and fresh tacos—full of protein and veggies—come together in a snap.

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BLT Pasta

Photo: Justin Walker
View Recipe: BLT Pasta

We love the look of mezze penne, a smaller version of regular penne, but you can use any short pasta you like. The “lettuce” in this BLT is actually tender baby spinach. You could also substitute peppery arugula or even baby kale.

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Tzatziki Chicken Salad

Photo: Jose Picayo
View Recipe: Tzatziki Chicken Salad

A classic Greek sauce of creamy yogurt and cucumber makes the base of this tangy salad. Make this part of a salad plate combo—offer a mixed green salad and a fruit salad to go with it.

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