top of page

4 Great Backyard Summer Recipes

Here are a few yummy recipes to try this summer that can be perfect for a backyard BBQ, potluck, or an evening at home with family and friends.



· 1 ½ cups barbeque sauce, or more as desired

· ½ cup chopped white onion

· ¼ cup ketchup

· ¼ cup brown sugar

· 1 teaspoon salt

· 1 teaspoon ground black pepper

· ½ teaspoon chili powder

· 1-pound boneless pork loin, quartered

· 4 onion rolls, halved


· Stir barbeque sauce, onion, ketchup, brown sugar, salt, black pepper, and chili powder in slow cooker; add pork loin and coat with sauce. Cover and cook on High until pork is very tender, about 4 1/2 hours. Shred pork with 2 forks. Keep warm on Low until ready to serve.

· Serve on onion rolls.



· 5 cloves garlic, minced, or more to taste

· ½ cup butter

· 1 tablespoon white sugar

· 1 teaspoon salt

· 1 teaspoon ground cumin

· 1 teaspoon ground black pepper

· ½ lime, juiced

· 2 tablespoons hot pepper sauce (such as Tapatio®)

· 6 ears fresh corn


· Preheat an outdoor grill for medium heat, and lightly oil the grate.

· Heat the garlic and butter in a small saucepan over low heat for 5 minutes to infuse the butter with the flavor of garlic. Do not let the butter simmer. Stir together the sugar, salt, black pepper, and cumin in a small dish. Stir into the butter mixture along with the lime juice and hot sauce until evenly blended. Brush the ears of corn generously with the garlic butter; reserve remaining butter.

· Cook the corn on the preheated grill, rotating occasionally until the corn is hot and tender, 10 to 15 minutes. Brush the corn with the remaining butter as the corn cooks.



· 1 (12 ounce) package dried rice noodles

· 1 teaspoon vegetable oil

· 1 onion, finely diced

· 3 cloves garlic, minced

· 2 cups diced cooked chicken breast meat

· 1 small head cabbage, thinly sliced

· 4 carrot, thinly sliced

· ¼ cup soy sauce

· 2 lemons - cut into wedges, for garnish


· Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.

· Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.


Ingredients for the shortbread crust:

  • 1 cup all-purpose flour

  • ½ cup unsalted butter at room temperature

  • ¼ cup confectioners' sugar

  • ¼ teaspoon vanilla extract

  • ¼ teaspoon salt

Ingredients for the lemon layer:

  • 2 large eggs

  • 1 large egg yolk

  • 1 cup white sugar

  • 2 tablespoons all-purpose flour

  • ¼ cup freshly squeezed lemon juice

  • 1 tablespoon freshly grated lemon zest

  • 1 teaspoon confectioners' sugar, or to taste


  • Place an oven rack into middle position in oven and preheat oven to 350 degrees F (175 degrees C). Lightly oil an 8x8-inch baking dish.

  • Place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. Mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.

  • Moisten your fingers with a little water and press dough into bottom of prepared baking dish. Use a fork to prick holes all over the crust.

  • Bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.

  • Beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. Add lemon juice and lemon zest; whisk for 2 minutes. Pour lemon custard over crust.

  • Bake on center rack until custard is set and top has a thin white sugary crust, 25 minutes. Let cool completely before cutting into bars. Dip knife into very hot water, run around the edge, and cut into 16 squares. Dust cookies with 1 teaspoon confectioners' sugar.


bottom of page