Here are all of the details from plates to eats to gift ideas for a lovely Garden Brunch for our dear, hard-working mothers.

INVITATIONS

Make your own flower invitations. Find the template on Mesetarhaz' blog.

DECORATIONS

For a garden party, flowers are essential and the most perfect decorations. (You can go real or fake.)

Find some seasonal flowers and put them in simple containers - like canning jars or even in an elegant pitcher.

(Source: Catch My Party)

Frame sweet quotes about mothers like this favorite from Abraham Lincoln, used by Catch My Party.

Amanda's Parties To Go has every other printable that you might want to give the party that perfect touch - everything from menus to napkin rings.

Colorful paper lanterns used by Amanda's Parties To Go. (You can find these at most party stores.)

Mother's Day banner from Catch My Party.

Floral plates tie the theme together. (Martha Stewart)

MENU

Most of these tasty delicacies come from our “From Pulled Pork to Peach Pie” cookbook. (This cookbook is packed-full of flavorful recipes that will remind you of home!)

 

BAKED BRIE WITH MIXED MUSHROOMS ON TOASTS OR CRACKERS

An easy Mother's Day classic - CHOCOLATE-COVERED STRAWBERRIES

(Source: Catch My Party)

CRABBY JALAPENO POPPERS

SMOKED SALMON

FRUIT AND SALAD BOWLS

(If you want to go the extra mile, make cute bowls for the fruit out of the orange rind, like Amanda's Parties To Go.)

BAKED HAM

BISCUITS

MOM’S CORN BREAD CASSEROLE

GRILLED SWEET PEPPER SALAD WITH MOZZARELLA AND BASIL

CARROT CUPCAKES WITH CREAM CHEESE ICING

OR

COCONUT MACAROONS WITH CHOCOLATE DRIZZLE

(If you're crafty, take it one step further and turn the cupcakes/cookies into a centerpiece, like this one from My Cool Recipes.)

"Mom-osa" Bar

(Source: Catch My Party)

GAMES/ACTIVITIES

"What's in the Garden" game from funsational.com.

Mother's Day word search from Holiday Party Decorations.

This M&M, Mom and Me Moment game, from Over the Big Moon, involving M&M's and endearing questions is more targeted for the little kids and mom.

GIFT IDEAS

Make her some attractive kitchen containers using decals. Find the instructions on By Wilma's site.

Make these sweet candy bar wrappers for one of the sweetest gals in your life - from Catch My Party.

Have kids make Handprint Flowers. Easy, sweet and a snapshot in time that she can keep forever. (from Amanda's Parties to Go)

Penne Pasta Necklace - this takes macaroni necklaces to a whole new level!

(Instructions on By Wilma)

For many more creative and charming homemade Mother's Day gift ideas, check out By Wilma.com.

With these tips and tidbits, you have the tools to wow your moms/wives and show her that she raised you right!

1. Make it hot. After the fire has been established, preheat your Traeger for a good 10-15 minutes to make sure it's nice and hot. Starting with a hot grill will help keep the meats moist and help prevent food from sticking.

2. Marinate or rub your meat to ensure a flavorful feast. And as if you needed more convincing, the American Institute for Cancer Research have said that marinating or rubbing your meat can inhibit the formation of potentially carcinogenic HCA's (heterocyclic amines). These form when grilling meats like poultry, red meat and fish. Rubbing your meat or throwing it in a marinade can reduce the HCA formation by as much as 70%. Who knew? There's your science lesson for the day.

3. Safety first. When you're grilling outside, don't forget about food safety inside. Avoid cross-contamination by using separate cutting boards, utensils, knives and platters for raw and cooked food. Also, never use your marinade liquid to baste your meat as it cooks. You need to either make extra marinade and only use it to baste or you need to bring the marinade up to a boil to kill bacteria before using it to baste.

4. Use the right equipment. By using a Traeger, 95% of the work is done for you. That's just how we roll. But don't forget to use the right accessories. Check out our post on the best Traeger tools and outdoor accessories. For instance, using a grilling basket for your vegetables and small proteins like shrimp can save you some serious headaches and grill casualties.

5. Make sure it's done. Fully cooking your protein is so important to protect you from those bad bacteria that can come with under-cooked meat. Check that temperature using an instant-read thermometer like our Remote Probe Thermometer to make sure it's safe to eat and won't send you on a trip to the bathroom or even worse, the hospital.

6. Keep your pellets handy. Make sure you always have enough pellets on hand and keep your hopper full. There's nothing worse than running out of pellets in the middle of smoking some ribs or another delicious feast.

7. Keep it closed. Avoid repeatedly opening the Traeger. Each time you open it you lose heat, using more pellets and potentially changing the cooking time. That's where a meat thermometer like our Meat Temperature Probe really comes in handy. You can stick the probe into the meat and then close the lid and set the temperature register on the hopper.

8. Give it a rest. Allow your meat to rest after its finished cooking for a good 10-30 minutes (depending on the size) so the juices can evenly redistribute and not run all over the cutting board as soon as you make the first slice.

9. Clean the grill while it's hot. We mentioned this in our cleaning post but it's worth the repeat. After you're done grilling and while your Traeger is still hot, scrub the grill grate with a wet brass-bristled brush. This will keep it clean and ready to grill the next time.

10. Like anything worth having (or eating), it's worth doing right. Give your meat the time it needs. Let it smoke and roast until it is blackened to perfection. Don't rush it.

Let us know some of your best grilling tips!

 

Sources:

http://www.eatingwell.com/healthy_cooking/healthy_cooking_101_basics_techniques/kitchen_tips_techniques/13_best_grilling_tips

http://naturalmedicinejournal.com/article_content.asp?article=88

 

Bacon Wrapped Jumbo Shrimp

 

Prep Time: 5 minutes
Marinating Time: 30 minutes-1 hour
Cook Time: 18-20 minutes
Serves: 4
Pellet Recommendations: Alder or Oak

INGREDIENTS:
1-1/2 pounds cleaned jumbo shrimp (18 to 20 shrimp), headless, tail on
1/4 cup olive oil or vegetable oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest (the yellow outer rind)
1 clove garlic, finely minced 
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chopped fresh rosemary or parsley
10 strips of bacon

PREPARATION:

Rinse the shrimp under cold running water and dry thoroughly on paper towels. Transfer to a resealable plastic bag or a bowl.

Make the marinade: Combine the olive oil, lemon juice, lemon zest, garlic, salt, pepper, and rosemary in a small jar with a tight-fitting lid and shake vigorously until combined.

Pour over the shrimp and refrigerate for 30 minutes to 1 hour

About 30 minutes before you are ready to cook the shrimp, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.  Lay the bacon strips diagonally on the grill grate and grill for 10 to 12 minutes, or until the bacon is partially cooked but still very pliable. Cut each strip in half width-wise. Leave the grill on.

Drain the shrimp, discarding the marinade. Wrap a strip of bacon around the body of each shrimp, securing with a toothpick.

Arrange the shrimp on the grill grate and grill for 4 minutes per side, turning once. Serve at once. (Diners can remove their own toothpicks.)

JAMAICAN JERK CHICKEN LEGS & GRILLED CORN

Prep Time: 10 minutes plus several hours for marinating
Cook Time: 1 hour 15 minutes to 1 hour 30 minutes
Serves: 4
Recommended Pellets: Oak, Apple, Pecan

INGREDIENTS:

JERK CHICKEN
1 bunch scallions (green onions), trimmed and roughly chopped
2 cloves garlic, roughly chopped
1/2 to 1 Scotch bonnet or habanero chile (these are very hot), seeded, or substitute jalapeno or serrano chiles for a milder marinade
1 lime, juiced
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon brown sugar
2 teaspoons fresh thyme leaves, or 1 teaspoon dried
1 teaspoon salt, or more to taste
1 teaspoon ground allspice
1 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Water, if needed
2-1/2 pounds chicken legs
1 small onion cut into chunks

GRILLED CORN ON THE COB
4-8 ears of corn
Olive oil
1/2 cup water
Traeger Veggie Shake
Traeger Blackened Saskatchewan Shake

Combine all the ingredients for the jerk chicken except the chicken legs in the jar of a blender.

If you haven't handled scotch bonnet or habanero peppers before be very careful. Unless you want your mouth to burst into flames, clean out the seeds and the ribs of the pepper. (see below) Also, the oils they contain are incredibly potent and can practically fry your eyeballs if you forget to thoroughly wash your hands and all of the cutting boards and knives. (You could even wear gloves while cutting the pepper just to be safe.)

Pulse until the mixture is liquefied. (Add a tablespoon or two of water if needed to get the blender blades turning).

Put the chicken legs in a glass baking dish large enough to hold them in one layer. (Alternatively, put the legs in a large resealable plastic bag.) Pour the marinade over the chicken legs, turning them to coat thoroughly. Cover the dish with plastic wrap and refrigerate for 6 hours, or overnight.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). To get that truly authentic Jamaican smoke to mimic the pimiento wood in the style of Yallahs, put a handful of allspice berries (like the ones below) on top of the burn plate.

Arrange the chicken legs on the grill grate and smoke for 30 minutes.

Meanwhile, prepare the corn cobs for grilling. Shuck and clean all of the ears. Lay the corn on a large piece of aluminum foil and drizzle with olive oil. Season all sides with the Veggie Shake and the Blackened Saskatchewan Shake.

Pour in 1/2 cup of water. Pull up the sides of the foil to cover the corn.

After the chicken has smoked for 30 minutes, increase the temperature to 350 degrees F. Transfer the foil-covered corn to the grill (it may be easier to put it on a small baking sheet first) and cook both for 45 minutes to an hour, or until the corn is plumped and the chicken reads 165 degrees F on an instant-read meat thermometer inserted into the thickest part of the leg (but not touching bone).

There was some extra space on the Traeger so I couldn't help but add some Roasted Asparagus. The Jamaican Jerk Chicken seemed incomplete without a steaming side of Jamaican Rice and Peas. (This recipe from Food.com is amazing!) Steel drums are optional.

Artichoke and Parmesan Stuffed Mushrooms

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Serves: 8
Recommended pellets: Alder

INGREDIENTS
8 medium mushroom caps, about 1-1/2 inches in diameter
1 6.5-ounce jar marinated artichoke hearts, drained and finely chopped
1/3 cup Parmesan cheese, finely grated
1/4 cup mayonnaise (preferably Hellmann’s)
1/2 teaspoon garlic salt
A few drops of your favorite hot sauce, such as Tabasco
Paprika

PREPARATION

Clean the mushrooms with a damp paper towel. Remove the stems and discard or save for another use.

Using a small spoon, scoop out and discard the inside (gills, etc.).

Combine the artichoke hearts, Parmesan, mayonnaise, garlic salt, and hot sauce and mix well.

Mound the filling in the mushroom caps. Dust the tops with paprika.

Arrange the mushrooms in an oven-safe baking dish. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Bake the mushrooms (uncovered) until the filling is bubbling and just beginning to brown, about 25 to 30 minutes. Serve immediately. For a simple variation, stuff the mushrooms with your favorite bulk sausage and bake on your Traeger as directed above.

The process is so simple, you might just smack yourself for not thinking of it yourself. (And if you did think of it yourself, you can give yourself a pat on the back for being awesome) Also, we used peppercorns and rosemary to add a little extra something to our olive oil, but feel free to substitute any hardy herb that you prefer. The possibilities are practically endless.

 

Smoked Rosemary Peppercorn Olive Oil

 

Prep Time: 2 minutes
Smoke Time: 3-4 hours
Recommended Pellets: Any

Ingredients:
2 cups Extra Virgin Olive Oil (Select a high quality oil, it will make such a difference)
2 sprigs rosemary (or another herb of your choosing)
1 Tablespoon whole peppercorns

Preparation:

Start your Traeger on Smoke with the lid open for 5 minutes to establish fire. Leave the setting to Smoke and close the lid.

Pour the Olive Oil into a shallow baking dish and add herbs and peppercorns.

Place the pan directly on the grill grate and smoke for 3-4 hours, stirring occasionally. You can smoke longer if the oil hasn't taken on as much smoky flavor as you would like. The oil will begin to darken in color as it smokes.

Remove the pan from your Traeger and allow to cool to room temperature. You can either strain out the herbs and peppercorns or leave them in for a more intense flavor infusion over time. Transfer smoked olive oil to an air tight container.

Add to your favorite Traeger Recipes calling for Olive Oil to give them an extra little hint of that delicious smoky flavor.

 

All-American BBQ Spareribs

 

Prep Time: 5 minutes
Cook Time: around 4-5 hours
Serves: 3-4
Recommended Pellets: Alder, Apple, Cherry, Hickory, Maple, Pecan

 

INGREDIENTS
2 racks pork spareribs, about 6 pounds, trimmed 
2 to 3 tablespoons Traeger Pork and Poultry Rub, or your favorite all-purpose barbecue rub
1 cup apple juice, cider, or beer
1 8-ounce bottle of Traeger BBQ Sauce, or your favorite sauce
You’ll also need: A clean spray bottle

PREPARATION
If your butcher hasn’t done so already, remove the tough membrane on the back of the ribs as it will impede the absorption of spices and smoke, not to mention that it isn’t very appetizing. When trimming your ribs, you can just trim the fat and leave the ribs as is.

Otherwise, you can slice off the end and rib tips, as shown below. This will make your spare ribs into St. Louis Style ribs. Be sure to use a very sharp knife and cut trough the cartilage where your ribs are pliable. Your rib tips can be smoked alongside the rest of your ribs and used later in these Pork Lover's Baked Beans, or as a midnight snack.

Sprinkle the ribs on all sides with the rub, applying it to the ends as well. 

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 250 degrees F and preheat, lid closed, for 10 to 15 minutes.

Arrange the racks of spareribs on the grill grate, bone-side down. Cook for 3 to 4 hours.

After the first hour, spray the ribs with the apple juice, and spray every hour after that. 

When they are tender, the meat will have pulled away from the ends of the bones about 1/2-inch. Another test for doneness is to flex a rack (your hands protected from the heat, of course): the meat at the center should start to shred slightly. Or you can sacrifice an end rib and give it a taste test.

Brush the ribs on all sides with the barbecue sauce and return to the grill for 30 minutes to an hour to “tighten” the sauce. To serve, cut each slab in half or into individual ribs. Offer additional barbecue sauce on the side.

If you weren't already a skirt steak fan, we'll definitely have you singing its praise after you try this masterful recipe, from our Traeger On a Budget ebook.

Skirt Steak Margarita with Black Bean, Corn and Avocado Salsa

PELLETS: Mesquite | PREP TIME: 20 min. plus several hours for marinating the meat | COOK TIME: 10 min. SERVES: 6

INGREDIENTS:

for the Steak
1 lime
1/4 cup tequila
1 tablespoon triple sec or other orange-flavored liqueur
2 teaspoons coarse salt (kosher or sea)
1/4 cup vegetable oil
Freshly ground black pepper
2 pounds skirt steak, trimmed
Flour tortillas for serving

for the Salsa
1 large or 2 medium tomatoes, diced
1-1/2 cups canned corn, drained (see Note below)
1 cup canned black beans, drained, rinsed, and drained again
1/2 cup diced red onions
2 cloves garlic, minced
1 jalapeno pepper, seeded and diced, or diced pickled jalapeno chips
1 lime, juiced
1 tablespoon rice wine vinegar or balsamic vinegar
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1 ripe avocado, peeled, pitted, and diced
Salt and freshly ground black pepper

Remove the zest from the lime, then juice the lime. Put both the zest and the juice in a small mixing bowl. Add the tequila, triple sec, and salt and stir until the salt crystals dissolve. Whisk in the oil. Transfer to a resealable plastic bag and add the meat.

Seal and refrigerate for several hours, or overnight.

Make the salsa the day you plan to serve the steak. Put the tomatoes, corn, beans, onions, garlic, and jalapeno in a mixing bowl. When you're doing so much chopping, using an RSVP Endurance Finger Guard can literally save you some skin.

If you're an aggressive chopper or just trying to do too many things at once (guilty), the finger guard will give you a protective barrier between those precious fingers and that blade.

Stir in the lime juice, vinegar, cilantro, and cumin. Gently fold in the avocado with a rubber spatula. Season with salt and freshly ground black pepper.

Cover and refrigerate if not serving immediately.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (High if you have a manual controller) and preheat, lid closed, for 10 to 15 minutes.

Remove the steak from the marinade and dry with paper towels.

Grill for 5 minutes per side, or until the steak is done to your liking. (Skirt steak often varies in thickness within the same piece.)

Transfer to a cutting board and let rest for 2 minutes or more. Slice thinly on the diagonal.

Serve with tortillas and the salsa (which is delicious enough to be standalone!).

 

AllRecipes

 

-Roasted Corn

-Edible Flag Vegetable Tray from Spoonful.com

-Cinco de Mayo Cocktails from Recipe4Living.com

-Coconut Tres Leches Cake from Mel'sKitchenCafe.com

 

The Decorations:

-Tissue Paper Banner from MarthaStewart.com

-Paper Flowers from LittleWondersDays.blogspot.com

The Activities:

-Mini Pinatas Craft from TodaysMama.com

-Free Printables for a fun Photo Booth from TheDatingDivas.com

- Nobody is ever too old for a classic game of Pin the Tail on the Donkey. Check out your local party supply store, they typically run from $5-$8.

The Invitations:

-Printable "Join the Fiesta" Invitations from OneCharmingParty.com

 

Hopefully this roundup of recipes and ideas will help you plan a fastastic party for your family and friends! And as you all know, no party would be complete without food fresh off of your Traeger. So get her fired up and spread some Cinco de Mayo love, Traeger Nation!

We are featuring Traeger's fantastic Carne Asada Marinade, but if you don't have any on hand, check out this fantastic list of Carne Asada Marinades from AllRecipes.com.

 

Carne Asada

 

Prep Time: 5 minutes
Marinade Time: 2-4 hours
Cook Time: 8-12 minutes
Recommended Pellets: Mesquite

INGREDIENTS  
1 flank steak, 1-1/2 to 2 pounds, or substitute skirt steak
1 cup Traeger Carne Asada Marinade
Juice of 1 lime
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon oregano, preferably Mexican 
1/2 to 1 chile in adobo sauce (optional), minced
Warm flour tortillas for serving
Your favorite salsa (red and/or green), for serving

PREPARATION

1. Lay the flank steak in a baking dish large enough to hold it. In a small bowl, combine the Carne Asada Marinade, the lime juice, garlic, cumin, oregano, and chile in adobo sauce, if using. Pour the marinade over the steak, turning to coat, then cover with plastic wrap and refrigerate for 2 to 4 hours.

2. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (High) and preheat, lid closed, for 10 to 15 minutes.

3. Lift the flank steak from the marinade (discard the marinade) and pat dry with paper towels. Arrange the steak at a diagonal directly on the grill grate. Grill for 6 minutes, then turn with tongs. Continue grilling for 4 to 6 minutes more. (The exact time will depend on the thickness of your steak, but flank steak is best medium-rare.)

4. Transfer the steak to a cutting board and let rest for 5 minutes. Slice thinly on the diagonal across the grain. Arrange on a platter. Serve immediately with the tortillas and salsa(s).