Mothers Day Recipe - How To Treat Mom

Mothers Day Recipe - How To Treat Mom

If you are still looking for a mothers day recipe, here you go, a few easy ones to treat mom with!

Turkey Burger Pita Wraps

What You Need:

• 1/2 C of mayonnaise
• 2 t curry powder
• 1 lb. ground turkey breast
• 2 oz feta cheese with basil and tomato, crumbled
• 1/2 t salt
• 4 pita flat bread
• 8 red onion slices
• 8 spinach leaves

How to Make It:

1. Set the broiler to preheat.
2. Place the mayonnaise into a small mixing bowl.
3. Add the curry powder and mix until blended together well.
4. Place the ground turkey into a large mixing bowl.
5. Add 2 T of the mayonnaise mixture.
6. Sprinkle in the feta cheese.
7. Add the salt and mix until all the ingredients are well combined.
8. Make into 4 patties.
9. Place the patties on the rack of a broiler pan.
10. Broil 4 inches from the heat for 12 minutes being sure to turn the burger half way through the cooking time.
11. Spread the remaining mayonnaise mixture onto the pita bread slices.
12. Place a patty onto one side of the pita bread.
13. Add 2 slices of onion and 2 spinach leaves on top of the burger.
14. Fold the pita over the top of the burger.

Makes 4 servings

Preparation time: approximately 10 minutes

Cooking time: approximately 12 minutes

Total time: approximately 22 minutes

Mom will love these new style burgers. Add some fried potatoes and a fruit salad and you have the making for a perfect Mother's Day lunch.

Now for another mothers day recipes, an appetizer this time if you are going to serve mom dinner.

Cheesy Rainbow Appetizers

What You Need:

• 1/2 of a large green pepper
• 1/2 of a large sweet red pepper
• 1/2 of a large yellow pepper
• 1/2 of a large orange pepper
• 1 C of Monterey Jack cheese, shredded
• 2 T ripe olive, chopped
• 1/2 t red pepper flakes

How to Make It:

1. Allow the broiler to preheat while preparing the appetizers.
2. Cut each pepper half into 9 strips making 36 strips in all.
3. Place the peppers skin side down on an ungreased rimmed baking sheet.
4. Sprinkle the cheese over the all the peppers.
5. Place the olives over the cheese on each pepper strip.
6. Sprinkle on the red pepper flakes.
7. Broil 6 inches from the heat for 5 minutes or until the peppers are crisp tender and the cheese has melted.

Makes 36 appetizers

Preparation time: approximately 18 minutes

Broiling time: approximately 5 minutes

Total time: approximately 23 minutes

Dazzle Mom with these appetizers before her big meal. If she is not fond of olives you can use mushrooms or pimiento slices instead. If you have trouble finding the different colored peppers use enough whole peppers to equal 36 strips.

The next mothers day recipe will also make a very good starter for a formal dinner.

Fruit Salad with Warm Shrimp

What You Need:

• 1 C Romaine lettuce, rinsed and dried
• 1 bunch of fresh watercress, rinsed, dried and stemmed
• 1 ripe avocado, peeled and sliced
• 1 navel orange, peeled and sliced
• 1 mango, peeled and sliced
• 1 t lime juice
• 1 t cilantro
• 1/2 t salt
• 1/4 t pepper
• 1/3 C extra virgin olive oil, divided
• 1/2 lb. extra large shrimp, peeled and deveined

How to Make It:

1. Place the lettuce into a mixing bowl.
2. Add the watercress and toss to combine well.
3. Place the avocado, orange and mango slices into the bowl.
4. Place the lime juice into a jar with a tight fitting lid.
5. Add the cilantro, salt and pepper to the lime juice.
6. Pour 1/4 C of the olive oil into the jar.
7. Tighten the lid and shake until the ingredients are well combined.
8. Pour the remaining oil into a skillet placed over medium high heat.
9. Add the shrimp and cook, stirring often for 3 minutes or until the shrimp are a bright red in color.
10. Turn off the heat under the skillet.
11. Pour the dressing into the skillet and stir to cover the shrimp well.
12. Let the mixture set in the skillet for 5 minutes or until warmed through.
13. Spoon the shrimp over the salad and fruit mixture.
14. Pour the remaining dressing from the skillet over the salad.

Makes 2 servings

Preparation time: approximately 15 minutes

Cooking time: approximately 8 minutes

Total time: approximately 23 minutes

When heating the salad dressing in the skillet do not let it boil. Boiling the dressing will cause it to become too hot. When poured over the salad it will cook the fruit and lettuce causing them to wilt. It will also cause the dressing to separate. Canned watercress, drained may be used instead of fresh if you prefer.

Now we move on to the main course with our next mothers day recipe.

Bacon and Onion Topped Rib Roast

What You Need:

• 1 (4 to 5 lb.) bone in rib roast
• 1 garlic clove, minced
• 1 t salt
• 1/2 t pepper
• 1 onion, sliced
• 8 strips of bacon

How to Make It:

1. Set the oven temperature to 325 degrees and allow the oven to preheat.
2. Lay the roast, fat side up, on a rack placed into a shallow baking dish.
3. Rub the roast with garlic on all sides.
4. Sprinkle the salt and pepper over the entire roast.
5. Cover the top of the roast with the onions.
6. Add the bacon strips over the onion slices.
7. Bake, uncovered, 3 hours or until a meat thermometer reaches 160 degrees for medium or 170 degrees for well done.
8. Transfer the meat to a platter and allow it to stand undisturbed for 15 minutes.

Makes 10 servings

Preparation time: approximately 15 minutes

Cooking time: approximately 3 hours and 15 minutes

Total time: approximately 3 hours and 30 minutes

What a simple but elegant meat to serve Mom on her special day. It doesn't take a lot of effort to put together and the best part is that while it cooks you can pamper Mom in other ways too.

Now a mothers day recipe for something to serve with this tasty meat.

Tarragon Potato and Pea Salad

What You Need:

• 1 lb. tiny red potatoes, unpeeled and halved
• 1/2 C red onion, coarsely chopped
• 1 C frozen petite peas
• 2 T of tarragon vinegar
• 2 t Dijon mustard
• 1/3 C extra virgin olive oil
• 2 T fresh tarragon, chopped
• 1/2 t salt
• 1/2 t pepper

How to Make It:

1. Place the potatoes into a large saucepan and cover with water.
2. Place the pan over medium heat and bring the water to a brisk boil.
3. Continue boiling for 12 minutes or until the potatoes are fork tender.
4. Drain the potatoes well and then return to the saucepan.
5. Stir the onions in with the potatoes.
6. Place the peas into a small saucepan and cover with water.
7. Bring the water to a boil and cook the peas for 3 minutes or until they turn a bright green.
8. Drain the peas well and run under cold water to cool.
9. Place the vinegar into a small mixing bowl.
10. Whisk in the mustard until well combined.
11. Add the oil, tarragon, salt and pepper and whisk until all the ingredients are incorporated together well.
12. Pour the dressing over the warm potatoes and toss to coat well.
13. Gently fold in the peas until well combined.

Makes 4 servings

Tarragon makes a great accent for potatoes and peas. If you cannot find tarragon vinegar white wine vinegar may be used instead. Fresh tarragon may also be hard to come by. If this is the case you may use 1/4 t of dried tarragon instead.

Braised Carrots in Maple Sauce

What You Need:

• 1 1/2 T of butter
• 1/2 C chicken broth
• 3 T of maple syrup
• 2 t lemon juice
• 1 lb. baby cut carrots
• 1/4 t salt
• 1/4 t pepper

How to Make It:

1. Place the butter in a medium skillet positioned over medium heat.
2. When the butter has completely melted stir in the chicken broth, maple syrup and lemon juice.
3. Add the carrots and stir to coat them well with the maple sauce.
4. Set a lid slightly ajar over the skillet and cook the carrots for 7 minutes or until the carrots are fork tender and most of the sauce has been absorbed into the carrots.
5. Sprinkle with the salt and pepper just before serving.

Makes 4 servings

These carrots make a great side dish to serve with pork. You can even add a little crunch to them by stirring in 1/4 C of chopped pecans just before serving.

our last mothers day recipe is for the dessert to top off the meal with.

Berry Bliss for Mom

What You Need:

• 3/4 C cold milk
• 1 (4 serving size) box vanilla flavor instant pudding and pie filling
• 1 1/2 C whipped topping, thawed and divided
• 1 (10.75 oz.) prepared pound cake
• 1/4 C of orange juice
• 1 C of fresh raspberries
• 1 C of fresh strawberries, sliced
• 1/4 C fresh black berries

How to Make It:

1. Place the milk into a mixing bowl.
2. Sprinkle the pudding mix into the milk.
3. With an electric mixer, beat the mixture for 2 minutes or until well blended.
4. Fold in 1 C of the whipped topping until well combined.
5. Cut the pound cake into 3 layers lengthwise.
6. Place the first layer on a serving plate.
7. Brush the layer with orange juice.
8. Spread 1/2 of the pudding mixture on the cake layer.
9. Sprinkle 1/3 of the raspberries over the pudding.
10. Sprinkle 1/3 of the strawberries over the raspberries.
11. Add the next layer of cake and brush with orange juice.
12. Sprinkle on 1/3 of the raspberries and 1/3 of the strawberries.
13. Add the last layer of cake and brush with remaining orange juice.
14. Spread the last cake layer with the remaining whipped topping.
15. Sprinkle the remaining raspberries and strawberries over the top.
16. Finish by sprinkling the black berries over the top of the cake.
17. Cover loosely with foil and chill for at least 4 hours but no longer than 24 hours.

Makes 8 servings

Preparation time: approximately 20 minutes

Refrigeration time: approximately 4 hours

Total cooking time: approximately 4 hours 20 minutes

Mom will think you worked all day making this cake. French vanilla instant pudding and pie filling will also work. If Mom is more into citrus fruit such as oranges, lemons and limes use those and use lemon pudding instead.