MOTHER'S DAY FOOD IDEAS





































































































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Mother's Day Brunch Ideas
Throwing your mom a special brunch party is a wonderful way to celebrate an intimate Mother's Day.  There are so many delicious food ideas to choose from.  You can make eggs Benedict, an omelette, or scrambled eggs.  Add some bacon, hash browns, home fries, toast, and some fruit.  You can even serve some tea sandwiches like smoked salmon, smoked turkey, tuna salad, or cucumber and cream cheese.  Below, we've chosen a couple of our favorite recipes.  Make sure to tell all your friends about these Mother's Day food ideas.

Homemade Pancakes

Pancakes     Ingredients:

     •  1 1/2 cups of all-purpose flour
     •  3 1/2 tsp. of baking powder
     •  3/4 tsp. of salt
     •  1 tbsp. of white sugar
     •  1 1/4 cups of milk
     •  1 egg
     •  3 tbsp. of melted butter
     •  1 tsp. of vanilla extract


Preparation:

In a large mixing bowl, sift together the flour, baking powder, salt, and sugar.  
Make a well in the center of the mixture, and pour in the milk, egg, melted butter, and vanilla extract.  Mix until you get a smooth consistency.
Heat a lightly oiled frying pan or griddle over medium-high heat.
Pour the batter onto the pan/griddle, using 1/4 cup for each pancake.
Brown both sides and serve hot.

(Serves 8)

Tip:  Cut the pancakes into hearts and slice some strawberries vertically to create heart cutouts as well.  Top with some whipped cream.
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Broccoli Quiche

Broccoli quiche     Ingredients:

     •  2 tbsp. of butter
     •  1/2 onion (minced)
     •  1 tsp. of garlic (minced)
     •  1 cup of chopped fresh broccoli
     •  1 (9 inch) unbaked pie crust
     •  1 1/2 cups of shredded Mozzarella, Swiss, sharp
         white Chedder, or Gruyere cheese
     •  3 eggs (well beaten)
     •  3/4 cups of half-and-half
     •  1 tsp. of salt
     •  1/2 tsp. of black pepper
     •  1 tbsp. of butter (melted)



Preparation:

Preheat the oven to 350 degrees F.
Over medium-low heat, melt the butter in a large saucepan.  Add the onions, garlic, and broccoli.  Cook slowly, stirring occasionally until the vegetables become soft. Combine the eggs and milk.  Add the salt and pepper.  Stir in the melted butter.  Spoon the mixture into the unbaked pie crust, and sprinkle with cheese.  Bake in the oven for 45-50 minutes, or until the center has set, and cheese turns golden brown.

(Serves 6)
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Shrimp Scampi and Spaghetti

shrimp and spaghetti    
    
      Ingredients:

     •  2 tbsp. of extra-virgin olive oil
     •  2 tbsp. of butter (cut into small pieces)
     •  1 large shallot (finely chopped)
     •  1 lemon (zested)
     •  1/3 lbs. of baby shrimp (300 count)
     •  1/4 cup of dry white wine
     •  1/2 cup of grape tomatoes
     •  1/3 pound of spaghetti (cooked al dente)
     •  Salt and pepper
     •  2 tbsp. of parsley flakes


Preparation:

Begin by boiling your water for your pasta.
Start the scampi sauce when you put your pasta into the boiling water.
Heat a large skillet over medium-high heat.  Add extra-virgin olive oil and melt the butter into it.
Add the shallots and cook for two minutes, stirring constantly.
Add the lemon zest and shrimp.  Cook for one or two minutes.
Add the white wine and tomatoes. Cook for another minute or two.
Add the cooked pasta to the pan.  Stir, coating the pasta evenly in the sauce.  Stirring will allow the shrimp to distribute evenly as well.  
Season liberally with salt, pepper, and parsley flakes.

(Serves 2)
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Greek Food Mother's Day Dinner

Saganaki

saganaki
     Ingredients:

     •  1 lbs. (about 1/2 kg) of kefalograviera or
         kefalotyri cheese
     •  1-2 eggs (beaten)
     •  Olive oil (enough to coat the bottom of skillet,   
         thin layer)
     •  2/3 cup of flour for dredging
     •  2-3 lemons (quartered)
     •  1 oz. of Tequila (optional)


Preparation:

Cut the cheese 1/2 inch thick and 3 inches wide.
In a shallow caserole dish, whisk the egg(s).  
Place the flour in a second caserole dish.
Dip the cheese into the egg mixture and remove.  
Dip the egg-coated cheese into the flour.
On a medium-large cast iron skillet, heat olive oil on high heat.
Sear each side until golden brown.
If desired, pour 1 ounce of tequila on top of the cheese and light it on fire.  NOTE: Be careful around fire - make sure to have an extinguisher on hand.
Extinguish the cheese with lemon and serve on skillet immediately.

(Serves 6)
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Greek Salad

greek salad
    
     Ingredients:

     •  1/4 cup of red-wine vinegar
     •  1 tsp. of salt
     •  1/2 tsp. of dried oregano
     •  Freshly ground pepper
     •  1/2 cup of olive oil
     •  12 oz. of romaine hearts (leaves separated)
     •  1/2 cup of pitted & drained Kalamata olives
     •  2 medium tomatoes (cut into wedges)
     •  2 Kirby cucumbers (cut into pieces)
     •  1 medium red onion, halved lengthwise and
         crosswise, thinly sliced
     •  4 oz. of crumbled feta cheese


Preparation:

To make the dressing, you Whisk together the vinegar, salt, and oregano.  Season with pepper.  Add the olive oil slowly, whisking until emulsified.  Set aside.
Arrange the lettuce in a salad bowl.  Scatter the olives, tomatoes, cucumbers, onion, and feta cheese over the lettuce leaves.  Drizzle with the dressing.

(Serves 4)
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Chicken Souvlaki

Chicken souvlaki dinner        
      Ingredients:
     
      •  1 lemon (juiced)
      •  2 tsp. olive oil
      •  1 1/2 tsp. of dried oregano
      •  1/2 tsp. of rosemary
      •  1/2 tsp. salt
      •  1/4 tsp. pepper
      •  4 cloves of garlic
      •  2 skinless, boneless chicken breasts (cut into 1
          inch cubes) bamboo skewers
      •  Cooking spray (if cooking on stovetop)

Preparation:

Combine the lemon, olive oil, oregano, rosemary, salt, pepper, and garlic, in a Ziplock plastic bag.  Seal and shake the ingredients so they are well blended.  
Add the chicken to the Ziplock bag.  Seal and shake to coat the meat.
Marinate the chicken in the refrigerator for 30 minutes (turning once).
Remove the chicken from the bag and discard the marinade.
Soak 4 (8-inch) bamboo skewers in water before threading the chicken.
Thread the chicken onto the skewers.
Heat the BBQ (medium-high heat) and place the skewers on the grill.
Cook until golden brown.
If you are cooking on stovetop, heat a grill pan (coated with cooking spray) over medium-high heat. Add the skewers and cook for 8 minutes (or until chicken is golden brown), turning once.

Serve with tzatziki sauce.

(Serves 2)
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Greek Potatoes

Greek style potatoes
    












Ingredients:

     •  8 large potatoes (peeled, then cut
 
into large wedges) 
     •  4 cloves of garlic 
      •  1/2 cup of olive oil
      •  1 cup of water
      •  1 tbsp. of dried Mediterranean/Greek oregano
      •  1 lemon, (zested)
      •  sea salt
      •  fresh ground black pepper (coarse)



Directions:
Preheat the oven to 420°F
Lightly coat a large baking pan with oil.
Toss all of the ingredients into the baking pan and distribute evenly.  When adding sea salt and black pepper, season generously.  You can also add a bouillon cube (but make sure not to add as much salt).
Bake the potatoes for 40-45 minutes (or until the tops of the potatoes are golden brown).
Stir to bring the white underside up.  Add a bit more sea salt, pepper, and oregano.
Add another 1/2 cup of water if the pan begins to dry. 
Place in the oven to brown the other side of the potatoes.
Bake for about another 40 minutes.

(Serves 6-8)
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Tzatziki Sauce

Tzatziki sauce
     Ingredients:

     •  1/2  cup  of cucumber (peeled, seeded, and
         shredded)
     •  1/2  cup of plain low-fat yogurt
     •  1 tbsp. of lemon juice
     •  1/4 tsp. of salt
     •  1 garlic clove (minced)




Preparation:

To prepare the tzatziki sauce, combine the cucumber, yogurt, 1 tbsp. of lemon juice, 1/4 tsp. of salt, and 1 garlic clove.  Stir well.  Serve with the souvlaki.  You can also serve this meal with pita wedges, if desired.
 


Mother's Day Desserts
Dessert Crepes

Strawberry crepe    
     Ingredients:

     •  4 eggs (lightly beaten)
     •  1 1/3 cups of milk
     •  2 tbsp. of butter (melted)
     •  1 cup of all-purpose flour
     •  2 tbsp. of white sugar
     •  1/2 tsp. of salt




Preparation:

In a large mixing bowl, whisk together the eggs, milk, butter, flour, sugar, and salt, until you achieve a smooth texture.
Warm a medium-sized skillet or crepe pan over medium heat.  
Grease the skillet with a small amount of butter or oil (use a small brush).  
Using a small ladle, spoon about 3 tbsp. of crepe batter into the hot skillet, tilting the pan so that bottom surface is evenly coated.
Cook over medium heat, 2 minutes a side, or until golden brown.
Serve immediately.

(Serves 8)
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New York Cheesecake

New York cheescake
     Ingredients:

     •  15 graham crackers (crushed)
     •  2 tbsp. of butter (melted)
     •  4 (8 ounce) packages of Philadelphia Cream Cheese
     •  1 1/2 cups of white sugar
     •  3/4 cup of milk
     •  4 eggs
     •  1 cup of sour cream
     •  1 tbsp. vanilla extract
     •  1/4 cup of all-purpose flour




Preparation:

Preheat the oven to 350 degrees F.
Grease a 9-inch springform pan.
In a medium-sized mixing bowl, stir the graham cracker crumbs with the melted butter.
Press the mixture onto the bottom of a springform pan.
In a large mixing bowl, stir the Philly Cream Cheese with the sugar until you get a smooth texture.
Blend in the milk.
Mix in the eggs one at a time, mixing just enough to evenly distribute.
Mix in the sour cream, vanilla extract, and flour, until smooth.
Pour the filling into the prepared crust.
Bake in the oven for 1 hour.
Turn the oven off.  
Allow the cake to cool in the oven (door closed) for 5 to 6 hours.  This will keep the cake from cracking.
Chill in the refrigerator until you are ready to serve.

(Serves 12)
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Sorbet and Berries

sorbet and berries
     Ingredients:

     •  2 cups of strawberries (diced)
     •  1 cup of raspberries
     •  2 tbsp. of sugar
     •  2 tsp. of lemon juice
     •  4 cups of lemon sorbet

Preparation:

Toss the strawberries, raspberries, sugar, and lemon juice in a bowl until the berries are coated.
Let the berries stand for 20 minutes until they become juicy.
Spoon the berry mixture into bowls.
Add a scoop of lemon sorbet to each bowl.
sprinkle with additional sugar.

(Serves 8)