Mother’s Day 2014 is approaching quickly–if you don’t have exact plans for mom or you would like to take a timeout from breakfast or brunch, try celebrating with a backyard barbecue in the afternoon. Mom will love being outside playing yard games and eating delicious grilled meat and yummy side dishes. If the weather permits, it will be the perfect way to spend time with mom. If rain comes your way, simply move the party indoors with board games instead.
Try this satisfying Mother’s Day backyard barbecue menu.
Grilled chicken legs
Plan for 2-3 legs per guest. Season chicken legs in a large plastic bag with salt and pepper. If you want to marinate the chicken before grilling, divide legs into 3-4 bags and choose a few marinades that will satisfy everyone’s taste. Try a bbq sauce, teriyaki sauce, lemon herb dressing and buffalo sauce. Start grill and cook legs, turning once or twice, until internal temperature hits 155 degrees.
Purchase a pound or two of 15-20 count shrimp. Make sure they are deveined and peeled. If the tail is still attached, that’s OK. Toss shrimp in a plastic bag with salt, pepper and olive oil. Once coated, skewer on pre-soaked wooden skewers. Grill on medium for 3-4 minutes per side or until bright pink. Do not overcook or the shrimp will be rubbery. Serve with lemon wedges and pre-made aioli or pesto sauce.
Chop one-inch pieces of vegetables and toss in a plastic bag with salt, pepper and olive oil. Once coated, place veggies on pre-soaked wooden skewers. Some delicious options for grilling are button or cremini mushrooms, cherry tomatoes, onions, bell peppers, zucchini or summer squash. Grill until vegetables are tender and browned.
Smashed potato salad
This is a great make-ahead salad. Wash two pounds of small red potatoes or fingerling potatoes and toss with salt, pepper and olive oil. Spread out potatoes on a baking sheet in a single layer and roast at 400 degrees for 20-22 minutes, turning once. The potatoes will be brown and crisp, but tender on the inside. Remove potatoes from oven and set aside to cool. In a large bowl, mix 1/2 cup of mayonnaise with a 1/2 cup sour cream and a tablespoon of dijon mustard. Stir in chopped red onion, bacon bits and ¾ grated cheddar cheese. Salt and pepper to taste. Fold in cooled potatoes and serve warm or at room temperature.
If you’re inviting other families to the barbecue, ask them to bring fruit salad, chips, crudite and dips. Don’t forget a bucket of cold drinks and the yard games, of course!