-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).

Fresh herbs vs. dried herbs make a definite difference in flavor.  There are a lot of herbs out there to choose from! It can be overwhelming and difficult, with limited space, to choose which ones to plant. Well, let us help you out by making a few suggestions! (Definitely check out the USDA Plant Hardiness Zone Map to make sure that each plant will grow well in your location. If not, you may need to grow it inside in a pot.)

PARSLEY

This is an extremely versatile herb that can be used in a variety of recipes. It has mild, bright notes of flavor. It's especially great with fish and beef. (In many cases parsley can be used in place of cilantro and other herbs.) Overall it's a hardy plant that will come back for a second summer. I prefer to use flat leaf parsley as opposed to curled parsley. Flat leaf parsley has more flavor and holds up better in the heat. You can sprinkle some freshly chopped parsley on almost any dish to liven the flavors.

Here are some recipe ideas with parsley to get your wheels turning and your trowel planting:
Grilled Pork Chops with Citrus Vinaigrette
Smoked Beef Tenderloin Steaks with Blue Cheese and Peppercorn Butter

ROSEMARY

In my personal opinion, every grilled recipe is made better with rosemary. It's a woody herb that holds up well in high heat, both in flavor and in texture. It pairs so well with olive oil and that smoky-char grill flavor. Furthermore, rosemary and vegetables were meant to be together. (Try it with some carrots, beets or other root vegetables. Delish!) Rosemary has a piney, almost lemon-like taste. But it has a strong flavor, so use it with a deft hand.

Just a few ideas for some ways to break out that rosemary:
Stuffed Crown Roast of Pork
Lemon & Rosemary Roast Chicken
Rosemary Cashews

THYME

There are quite a few different kinds of thyme. (lemon thyme, mint thyme, juniper thyme, silver thyme, etc.) Common thyme is the most popular type used for cooking. It has a slightly sweet flavor and so works well with a number of vegetable dishes. This herb also tastes great with lamb and pork.

Try practicing your hand at some of these enticing thyme-featured recipes:
Sherry-Roasted Root Vegetables
Pork Roast with a Beer and Honey-Mustard Glaze

BASIL

Admittedly, when you think of basil, you don't exactly think of meat. Basil has light herb notes. It's a bit sweet and reminiscent of licorice. Basil is typically considered for combinations like tasty caprese salads (a favorite!), pastas and pesto sauces. But perhaps less known is that it goes great with fish and poultry.

Check out some of these tempting basil recipes:
Chicken and Parmesan Sliders with Pesto Mayonnaise
Grilled Chicken Alfredo Pizza
Mahi-Mahi Shish Kabobs

CHIVES

Chives are the end-all of garnishes. They give that needed hint of onion and fresh herbaceousness to the finish of any dish. They are perennials and will keep coming back each year. You'll probably have enough to supply chives for the neighborhood. I've had my chive plant for 5 years and it keeps popping up each year. Keep in mind that their flavor will be lost if you cook them. They are best highlighted by using them raw as a fresh addition.

Use chives to add some zest with these recipes:
Roasted New Potatoes with Mustard Seeds and Chives
Smoked Rib Eyes with Bourbon-Flavored Butter

Take a chance and plant some herbs this year! They literally are the gift that keeps on giving...as long as you water them.

Smoked Coleslaw

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves 6
Recommended Pellets: Hickory

INGREDIENTS:

3/4 cup mayonnaise (for the dressing)

1/2 cup sour cream(for the dressing)

Juice from one lemon, about 1/4 cup(for the dressing)

2 tablespoons Dijon-style mustard(for the dressing)

1 to 2 tablespoons sugar(for the dressing)

1 to 2 tablespoons prepared horseradish(for the dressing)

Salt and pepper to taste(for the dressing)

8 to 10 cups finely shredded cabbage (for the slaw)

1/3 cup diced red onion (for the slaw)

1 large carrot, grated (for the slaw)

1 red or green bell pepper, seeded and finely diced (for the slaw)

Smoked paprika or regular paprika (for the slaw)

PREPARATION:

Combine the ingredients for the dressing in a small mixing bowl, cover, and refrigerate.

Put the cabbage and other vegetables in a metal kitchen colander or spread it out on a rimmed baking sheet.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Smoke the cabbage for 30 minutes.

Using this awesome food scoop from Chef's Planet transfer the veggies to a large mixing bowl.

Add the dressing and stir to coat the cabbage.

Taste for seasoning, adding more sugar, horseradish, or salt and pepper as needed.

Dust the top lightly with paprika. Refrigerate until serving time. Enjoy!

We're so glad that you asked and we've got your back, Traeger Nation.

One of the best solutions to an easy all-in-one dish is a roll-up. These Stuffed Flank Steak Roll-ups only take a little over 30 minutes to complete. You could even prepare your vegetables the day before or use fresh vegetables that don't need cooking and make it even faster. The layer of flavors between the balsamic glaze, which brings out the sweet caramelized notes in the meat, the Prime Rib Rub, and the vegetables are so satisfying and succulent.

Stuffed Flank Steak Roll-ups

Pellets: Hickory, Mesquite or Maple
Prep Time: 5-10 minutes
Cook Time: 22-25 minutes, combined

INGREDIENTS:

1 onion, thinly sliced
1 green pepper
1 red pepper
1 portobello mushroom
1 bunch of asparagus, ends trimmed
2 large flank steaks
Traeger Prime Rib Rub
Balsamic glaze (you can buy it or reduce it yourself by boiling balsamic vinegar in a pot until it thickens)

Start your Traeger on Smoke with the lid open for 4-5 minutes, or until the fire is started. Set to High and let preheat for 10-15 minutes.

Grill the vegetables (spreading the onion slices out on a baking sheet) in your Traeger for about 10 minutes. Slice the portobello mushroom and peel and slice the peppers into thin slices.

This recipe is completely customizable. You can use whatever vegetables you love/happen to have on hand. Throw in artichoke hearts and olives and make a Mediterranean roll-up. Or you could add in some jalapenos, avocados and tomatoes for a Mexican flare. It's a great way to use up produce that might go bad soon. Make it whatever you want!

Lay the flank steaks on a cutting board and season on both sides with Traeger Prime Rib Rub. Layer your favorite grilled vegetables in the middle, lengthwise, of each flank steak and then careful roll them up.

We used Fusionbrand's TheFoodLoop Flame to secure the roll-ups. It made the rolling up process about 200 times easier. Simply slip a loop around each end (and you can include one in the middle if the steak is fairly long) and then tighten and secure. No fussing with tying knots or strings breaking. Get 15% off the Food Loop Flame till May 14th 2013 by entering promo code TGLOOP at check out. 

Baste with the balsamic glaze and arrange the stuffed steaks on the Traeger. Grill for 12-15 minutes (for rare/medium rare) on High.

After you take the steaks off the grill, let them to rest for 5-10 minutes to allow the juices to redistribute. Then slice and serve!

If you have picky kids, you could even thread one of the slices onto a skewer (cut off the sharp tips) and tell them it's a steak lollipop! Then you can claim that it's dessert too.

The ideal steak to grill for this worthwhile endeavor is our Beef Denver Steak. It's quick, easy to pull off and has an unbelievable marinade/wet rub.

Beef Denver Steak

Prep Time: 5 minutes plus several hours for marinating
Cook Time: 15-20 minutes
Recommended Pellets: Hickory, Mesquite or Maple

INGREDIENTS:

2-4 Denver Steaks
1 tablespoon Olive Oil
1/4 cup Brown Sugar
1 tablespoon Worcestershire Sauce
1/4 cup Dijon Mustard
1 teaspoon Traeger Beef Rub
1 teaspoon Traeger Blackened Saskatchewan Shake

Tenderize steak with a wooden mallet. Mix the remaining ingredients together and use to marinade the meat overnight.

Start your Traeger on Smoke (or Low) with lid open for 5 minutes to get the fire started. Put the cast iron grill grate in the Traeger. Set the heat to High and let the grate preheat with the grill for 10-15 minutes. (It is essential to let the cast iron grate heat up before you throw that meat on if you want those coveted grill marks.) Right now by clicking the cast iron grill grate link above you can get 10% off from Steven Raichlen when you enter coupon code TUSCAN10.

Place steaks on the grate and turn back to Smoke (or Low) for 15 to 20 minutes.

Remove from grill and enjoy! It is seriously as simple as that.

I couldn't resist adding some Traeger Roasted Asparagus and baked potatoes to play a supportive role to the picture-perfect steak. (The grate grilled those like a boss, too!)

Check out those beautiful grill marks. Good enough to make even your toughest grill critic proud. You can get your own cast iron grill grate here.

We just couldn't resist using the plancha to create the complete culmination of breakfasts with our Bacon Banana Pancakes.

Bacon Banana Pancakes

Recommended Pellets: Apple, Cherry or Maple

Prep Time: 5 minutes

Cook Time: about 5 minutes per pancake

1 cup buttermilk (or make your own, see below)
1 large egg
1/2 teaspoon vanilla extract
2 tablespoons butter, melted
3/4 cup plus 1 tablespoon all-purpose flour
2 tablespoons finely ground cornmeal
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 slices cooked bacon, crumbled
2 bananas
Other optional add-ins: blueberries, nuts, whatever you like
Nonstick cooking spray
For serving: Butter, maple syrup, honey butter, blueberries, etc.

When ready to cook, place the plancha on the Traeger and set to Smoke for 4-5 Minutes or until the fire is established. Close the lid and preheat to 350 degrees F. (It's important that the plancha preheats with the Traeger to make sure it's sufficiently hot.)

In a mixing bowl, combine the buttermilk, egg, and vanilla and whisk thoroughly. Whisk in the melted butter. (If you don't happen to have buttermilk on hand, don't fret. You can make your own by combining 3/4 cup plus 1 tablespoon of whole milk and 2 tablespoons of lemon juice or distilled white vinegar. Let the mixture sit for 5 minutes. The milk will curdle, making your buttermilk clone...or next best thing.)

In another large mixing bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk to mix. Make a well in the center of the dry mixture, and pour in the wet ingredients.

Whisk until the batter is relatively smooth, but don’t over-mix or the pancakes will toughen. Having a few clumps is not a bad thing, especially if you're stirring in mix-ins later.

Cut up bananas. I cut them into big chunks because I like a good bite of banana on each forkload.

Stir in the bananas and crumbled bacon (or whatever add-ins you love).

Lightly spray the plancha with nonstick cooking spray. Make a “test” pancake by pouring a tablespoon of batter on the griddle. When bubbles form, flip with a spatula and continue to cook until the second side is golden brown. If the test pancake turns out perfectly, make the pancakes using about 1/4 cup of batter for each. Or if you're like me, it may end up more like a 1/2 cup of batter.

Cook the first side for about two minutes or until you see the bottom of the pancake start to look bubbly, golden, and firm enough to flip. Then flip and cook for an additional minute or so.

Serve hot with butter and maple syrup and perhaps a few blueberries.

The best moment is when you get the ultimate bite with a hunk of melted banana, a few pieces of salty, crunchy bacon and that tart burst of blueberry.

Italian Beef Sandwiches

Pellet Recommendation: Oak
Prep Time: 10 minutes
Cook Time: 2 hours
Serves: 6 to 8

INGREDIENTS:

1 4-pound lean, boneless beef roast (sirloin or top round)
Olive oil
4 cloves garlic, thinly sliced
1-1/2 tablespoons Traeger Prime Rib Rub (or a mixture of salt and pepper)
2 teaspoons Italian seasoning
1 onion, halved and thinly sliced
6 cups beef broth or bouillon
8 hoagie-style buns (for sandwiches)
2 cups thinly-sliced red or green bell peppers or banana peppers fried in olive oil (for sandwiches)
Few slices of cheese (Provolone was my pick)
1 cup bottled giardiniera (Italian pickled vegetables; optional)

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 300 degrees F and preheat, lid closed, for 10 to 15 minutes.

Combine the Traeger Prime Rib Rub and the Italian seasoning in a small bowl. Coat the meat with olive oil. Season with the spice mixture.

With a paring knife, cut small slits in the roast and insert the garlic slices.

Put the meat on a rack in a 9 x 13 inch baking pan. (If you don’t have a rack, rest the meat on an improvised rack made out of onion wedges.)

Lay the onion slices in the pan and pour in the beef broth.

Roast the meat until it reaches a temperature of 145 degrees F on an instant-read thermometer, 2 hours or more. (Time will depend on the thickness of your roast.) If the bouillon seems to be evaporating too quickly, add a little water to it. You do not want the bottom of the pan to dry out as the juices are a crucial part of the sandwich.

Let the meat and juices come to room temperature. Wrap the meat in plastic wrap and tip the juices into a covered container. (Keep or discard the onions. I kept them and added a pile to each sandwich to up the flavor.) Chill in the refrigerator for several hours, preferably overnight.

Thinly slice the roast across the grain, preferably on a meat slicer if you have one.

Skim any solid fat off the juices. Pour the juices into a skillet and reheat. (You should have at least 3 cups. If not, add a bit more beef broth or bouillon.) Using tongs, dip a few slices of meat into the juice and arrange on the hoagie.

If you like your sandwich very wet, carefully dip the cut sides of the bread in the juice before topping it with meat. I also cut each roll in half, adding some cheese slices to one side and toasted them on the grill for a few minutes to give the rolls a golden crunch.

Add fried peppers and giardiniera, if using. Serve additional juice on the side, if you like to dip your sandwiches.

This recipe can be found with many other marvelous Traeger eats and tips in our From Pulled Pork to Peach Pie ebook.

Barbecued Bacon-Wrapped Water Chestnuts

Prep Time: 10 minutes
Cook Time: 35 minutes
Recommended Pellets: Apple
Serves: 6-8

INGREDIENTS:

2 8-ounce cans whole water chestnuts, drained
1 pound thin-cut bacon, may need more or less
1/3 cup mayonnaise (Hellmann’s)
1/3 cup packed brown sugar
1/3 cup Traeger Texas Spicy Barbecue Sauce or bottled chili sauce

Start your 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.

Line a rimmed baking sheet with aluminum foil (the foil will make clean-up so much easier).  I cut each piece of bacon into thirds or halves. Wrap each water chestnut with a piece of bacon large enough to encircle it and secure the bacon with a toothpick.

Arrange the chestnuts in a single layer on the prepared baking sheet.

Bake for 20 minutes. Leave the grill on.

In the meanwhile, whisk the mayonnaise, brown sugar, and Traeger Spicy Barbecue Sauce in a mixing bowl.

Pour the sauce over the chestnuts and return to the grill to bake for 10 to 15 minutes more.

Transfer to a platter for serving.

You might as well prepare some space on your pantry shelf for a few cases of water chestnuts because you're going to want to make these again. ...and pretty much every day.

Pickle Brined Pork Chops

Serves: 4
Prep Time: 5 minutes
Marinating Time: 4 hours
Cook Time: 1 hour
Pellet Recommendations: Hickory, Oak, or Pecan

INGREDIENTS
4 pork chops, each 1 to 1-1/4 inches thick
About 3 cups dill pickle brine, or the brine from 2 jars of dill pickles
Coarse black pepper

PREPARATION
Put the pork chops and pickle brine in a resealable plastic bag. Refrigerate for at least 4 hours.

Drain well and pat dry with paper towels. Season generously with black pepper.

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 300 degrees F and preheat, lid closed, for 10 to 15 minutes.

Put the chops directly on the grill grate and grill, turning once, for about 1 hour, or until the internal temperature of the chop is at least 145 degrees F. Let rest for 5 minutes before serving.