Backyard BBQ Ideas That'll Come In Clutch All Summer Long
Alison Ives is the Director of Content at Brit + Co covering petite girl fashion, anti-inflammatory food, hidden gem travel destination, home decor hacks, buzzy new book releases, and trending news. She serves as the executive podcast producer of several Brit + Co shows: Teach Me Something New and First In Line with Brit Morin. With 10+ years of writing and editing expertise, she oversees the editorial calendar, affiliate and brand partnerships, social and email marketing, and hiring and intern staffing programs.
A graduate of the University of North Carolina's journalism program, Alison has previously held roles as the Editorial Director at Girlboss and Fashion Editor at Refinery29. She's regularly contributed bylines to Refinery29, Vice, NYLON, Girlboss, and more. Alison is based in Los Angeles, California with her husband and papillon rescue and can be reached at ali@brit.co.
Brit + Co co-founder Anjelika Temple invites us into her backyard to share BBQ ideas that will make your next cookout a hosting success. From snack table nibbles with our favorite bold-tasting Tillamook Cheddar to a fresh twist on classic BBQ gingham decor, these tips will satisfy all of your friends and family and get you excited to entertain again. Keep scrolling to watch the full video.
Cheese Crisps Recipe
Ingredients
● 2 teaspoons olive oil
● 2 jalapeños sliced 1/4" thick, seeds removed (or keep for spicier!)
● 6 ounces Tillamook Sharp Cheddar Shredded Cheese
● 1 teaspoon oregano
● 1 teaspoon paprika
● 2 teaspoons garlic powder
Instructions
1. Preheat oven to 400 F and line a baking sheet with parchment paper.
2. Toss jalapeño (2 slices) in olive oil (2 teaspoons) and place in a single layer on the prepared baking sheet. Bake in preheated oven for 10-15 minutes, or until they're soft and starting to crisp.
3. Remove jalapeños from baking sheet and set aside.
4. Place small mounds of Tillamook Sharp Cheddar shredded cheese on the baking sheet and flatten the tops. Sprinkle each with even amounts of oregano (1teaspoon), paprika (1 teaspoon), and garlic powder (2 teaspoons), then place a jalapeño on top of each.
5. Bake in the oven for 5-7 minutes, or until your cheese is crisp and golden brown. Allow your crisps to cool on the baking sheet.
Alison Ives is the Director of Content at Brit + Co covering petite girl fashion, anti-inflammatory food, hidden gem travel destination, home decor hacks, buzzy new book releases, and trending news. She serves as the executive podcast producer of several Brit + Co shows: Teach Me Something New and First In Line with Brit Morin. With 10+ years of writing and editing expertise, she oversees the editorial calendar, affiliate and brand partnerships, social and email marketing, and hiring and intern staffing programs.
A graduate of the University of North Carolina's journalism program, Alison has previously held roles as the Editorial Director at Girlboss and Fashion Editor at Refinery29. She's regularly contributed bylines to Refinery29, Vice, NYLON, Girlboss, and more. Alison is based in Los Angeles, California with her husband and papillon rescue and can be reached at ali@brit.co.
