Parents' Day is a time to express love and gratitude to the people who have raised you. This day allows children to take on the role of chefs and prepare delectable food for their parents. For this occasion, we provide you with some helpful recipes to assist you in preparing some quick and easy yet delicious BBQ foods to serve to your parents.
- All-American Hamburgers
Planning a nice camping trip with the parents? Well, then consider saving this recipe since it might be the quickest and easiest recipe for any type of cookout.
- 1 pound ground beef
- 2 tablespoons finely chopped onion
- 2 tablespoons chili sauce
- 2 teaspoons Worcestershire sauce
- 2 teaspoons prepared mustard
- 4 slices American cheese or cheddar cheese, halved diagonally
- 2 slices Swiss cheese, halved diagonally
- 4 hamburger buns, split and toasted
- Optional: Lettuce leaves, sliced tomato, sliced onion, cooked bacon strips, ketchup and mustard
- Combine first 5 ingredients, mixing lightly but thoroughly. Shape into 4 patties. Grill burgers, covered, on an oiled rack over medium direct heat until a thermometer reads 160° and juices run clear, about 6 minutes on each side.
- During the last minute of cooking, top each patty with 2 triangles American cheese and 1 triangle Swiss cheese. Serve on buns. As desired, top with lettuce, tomato, onion, bacon, ketchup and mustard.
- Grilled Ribeye with Garlic Blue Cheese Mustard Sauce
A steak as the main meal of a celebration supper is always a good choice. Plus, it's incredibly quick and simple to prepare.
- 1 cup half-and-half cream
- 1/2 cup Dijon mustard
- 1/4 cup plus 2 teaspoons crumbled blue cheese, divided
- 1 garlic clove, minced
- 2 beef ribeye steaks (1-1/2 inches thick and 12 ounces each)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- In a small saucepan over medium heat, whisk together cream, mustard, 1/4 cup blue cheese and garlic. Bring to a simmer. Reduce heat to low; whisk occasionally.
- Meanwhile, rub meat with olive oil; sprinkle it with salt and pepper. Grill steaks, covered, on a greased rack over high direct heat 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; let stand for 10 minutes while sauce finishes cooking. When sauce is reduced by half, pour over steaks; top with remaining blue cheese.
- Asparagus and Tomato Skewers with Honey Mustard-Horseradish Sauce
Grilled spring asparagus and cherry tomatoes create a delicious side dish for your Parents' Day dinner.
- ¼ cup Dijon mustard
- ¼ cup clover honey
- 3 Tbsp prepared horseradish, drained
- 2 Tbsp finely chopped fresh mint leaves
- Salt and freshly ground black pepper
- 1 pt cherry tomatoes on the vine
- Wooden skewers soaked in water
- 1 lb(s) asparagus, trimmed
- Olive oil
- Preheat the grill. Whisk together the mustard, honey, horseradish and mint in a bowl and season with salt and pepper, to taste. Let sit at room temperature for at least 15 minutes to allow the flavors to meld.
- Thread the tomatoes onto skewers and put them into a large bowl. Add the asparagus and drizzle with a little oil. Season with salt and pepper, to taste. Put the tomatoes on the grill and cook until charred on both sides. Grill the asparagus for about 2 minutes per side. Put the vegetables on a platter and drizzle them with the mustard sauce. Serve hot or at room temperature.
- 25-Minute Grilled Pork Chops with Succotash
Succulent grilled pork chops will liven up your backyard BBQ. They cook quickly and make a complete dinner when served with a summery side like fresh corn succotash.
- 2 medium yellow tomatoes, cut into 1/2" thick wedges (about 1 lb)
- Kosher salt and freshly ground black pepper
- ½ cup sour cream
- Zest and juice of 1 lime
- ¼ tsp cumin
- ¼ cup extra-virgin olive oil, plus more for oiling the grill grates
- 4 bone-in pork chops, 1" thick (about 3 lbs)
- 4 ears yellow corn, shucked
- 1 large red onion, sliced into 1/2" rounds (about 8 oz)
- 1 15-oz can black-eyed peas, drained and rinsed
- ½ cup roughly-chopped fresh parsley
- Prepare a grill or large grill pan for medium-high heat.
- Put the tomatoes into a large mixing bowl. Sprinkle with salt and pepper and let sit at room temperature while you prepare the rest of the ingredients.
- Put the sour cream, lime zest and juice, cumin and a pinch of salt and pepper in a small bowl and whisk to combine. Reserve.
- Lightly oil the grill grates. Brush the pork all over with 2 tablespoons of the oil and sprinkle liberally with salt and pepper. Arrange the pork on one side of the grill (leave room for grilling the vegetables) and cook until lightly charred on both sides and an instant-read thermometer inserted into the deepest part of a chop registers 140ºF, about 5 minutes per side. Remove from the grill and let rest for 5 minutes before serving.
- Meanwhile, brush the corn and onion liberally with the remaining 2 tablespoons of oil, sprinkle with salt and pepper and arrange them on the grill. Cook the corn until lightly charred, 6 to 8 minutes, rotating the ears so that they cook evenly. Cook the onion until charred and tender, 6 to 8 minutes, flipping as needed. Transfer the vegetables to a cutting board and cool for 2 to 3 minutes. When cool enough to handle, cut the corn away from the cobs and quarter the onion rounds. Add the corn, onion, black-eyed peas and half of the parsley to the same large bowl with the tomatoes. Gently toss to combine. Season to taste with salt and pepper.
- Divide the succotash among 4 large dinner plates and top with a dollop of the reserved sour cream mixture. Place 1 pork chop on each plate next to the succotash. Garnish the succotash with the reserved parsley and serve immediately.
- Tofu Peanut Satay and Cucumber Skewers
Got a vegetarian parent? Choose this tofu based recipe!
- 1 lb brussels sprouts, halved
- 1/2 red onion, sliced into 1-inch squares
- 3 Tbsp extra virgin olive oil
- 3 Tbsp balsamic vinegar
- 1 Tbsp maple syrup
- 1 Tbsp dijon mustard
- 1/4 tsp sea salt
- Drizzle of maple syrup
- Squeeze of lemon juice
- Chopped fresh parsley
- Bring a large pot of water to a boil, toss in the brussels sprouts for 1 minute until tender. Remove them, rinse under cold water and pat dry with a towel.
- Place the brussels sprouts in a bowl with red onion and the rest of the ingredients, toss so the veggies are well coated in the marinade.
- Arrange the sprouts onto the skewers with red onion in between them – there should be about 4 brussels sprouts per skewer. If using wooden skewers, soak them first.
- Pour any remaining marinade left in the bowl over the skewers.
- Place the skewers onto your BBQ or grill that’s set to medium heat. Cover and grill for about 5 minutes per side, until a nice browning forms.
- Brush with a little extra maple syrup, a squeeze of lemon juice, fresh parsley and enjoy.