Looking for creative Mother’s Day Dinner Recipes? Here are five recipes from appetizer to dessert for the perfect Mother’s Day meal.
It all started with this ragged and torn and well-loved cookbook.
I found it tucked away on a shelf up at the Cape where my grandmother put it all those years ago.
50 years to be exact.
Yep.
50 years ago, my grandmother, my great aunts, and a few other friends from the local community up at Sagamore put together their best and finest dishes. There’s even a recipe for “Sea Moss Pudding” made from ivory seaweed, which has small, curly leaves.
Don’t worry.
I left that one for future generations (although in completely unrelated and random news, my husband has been eating seaweed from Trader Joe’s and says it’s quite tasty).
When I found the recipes, I decided to host the Mother’s Day dinner that I shared yesterday for my mother and mother-in-law. I wanted to recreate the recipes from the cookbook.
Except.
Except it was a little more challenging than I thought. Apparently, 50 years ago, cooks just used a pinch of this and a pinch of that and there weren’t a whole lot of directions because I think that people assumed that other people just knew how to cook.
Sigh.
So I had to practice and kind of reinvent them a little and research how to make everything and today I’m sharing the results which were seriously DELICIOUS.
There’s an appetizer, a main dish, two sides and a dessert.
Here’s some good eating from Sagamore Beach.
Five Mother’s Day Dinner Recipes
Here are the recipes that we served for Mother’s Day.
My only regret is that we didn’t really get any pictures.
When I remake everything (which I am going to do for SURE), I’ll come back and update the post.
Vegetable Flowers
8 broccoli florets
8 carrots
8 cherry tomatoes
2 celery stems
ranch dressing (for dipping)
1. Slice the carrots into thin strips for the petals.
2. Cut tomatoes in half for the center of the flower.
3. Cut additional tomatoes in half for the petals of the smaller flowers.
4. Cut off the ends of a carrot for the center of the smaller flowers.
5. Add the broccoli as the grass at the bottom of the flower garden.
6. Serve with ranch dressing.
Courtney’s Basil Balsamic Chicken
(even though she is cutting bread here, the chicken was her recipe)
Chicken marinade:
- 2-4 boneless, skinless chicken breasts
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 2 garlic cloves- minced
- 1 TBSP dried basil
- 1 tsp salt
- ½ tsp pepper
Mix the marinade and pour over the chicken.
Marinate chicken in the refrigerator for at least 4 hours.
Veggies:
- 1-2 medium sweet potatoes- peeled and diced into ½ inch pieces
- brussel sprouts- trimmed and sliced in half
- Olive oil
- salt/pepper
Toss veggies in olive oil and sprinkle with salt and pepper. Place on a large baking sheet with the brussel sprouts cut side down. Bake veggies at 400 degrees for 10 minutes, then add chicken to the baking sheet and bake everything for an additional 20-25 minutes until chicken is done and veggies are tender.
Note: You can use whatever veggies you would like or have on hand. Broccoli, bell pepper, zucchini, squash, etc, will not need the initial bake time of 10 minutes. Everything can go in at the same time for 20-25 minutes. The potatoes and brussel sprouts will take a little longer.
Balsamic Chicken
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Ingredients
- 2-4 boneless skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 garlic cloves- minced
- 1 tbsp dried basil
- 1 tsp salt
- 1/2 tsp pepper
- 1-2 medium sweet potatoes- peeled and diced into ½ inch pieces
- 2 cups brussel sprouts- trimmed and sliced in half
Instructions
Marinade
-
Mix marinade with olive oil and vinegar, garlic, basil and salt and pepper.
-
Pour over chicken. Marinade chicken in refrigerator at least 4 hours.
Bake
-
Toss veggies in olive oil and sprinkle with salt and pepper.
-
Place on large baking sheet, with the brussel sprouts cut side down. Bake veggies at 400 degrees for 10 minutes.
-
, then add chicken to the baking sheet and bake everything for an additional 20-25 minutes until chicken is done and veggies are tender.
-
Note: You can use whatever veggies you would like or have on hand. Broccoli, bell pepper, zucchini, squash, etc will not need the initial bake time of 10 minutes. Everything can go in at the same time for 20-25 minutes. The potatoes and brussels take a little
SPINACH and ARTICHOKES DIP
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Ingredients
- 1 can artichokes
- 2 pkgs. frozen chopped spinach
- 1 can cream of mushroom soup (do not use golden)
- 1 cup fresh mushrooms, or1 large can mushroom slices
- 1 clove garlic
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 tsp. lemon juice
- 2 slices Laughing Cow Cheese
Instructions
-
Cut artichokes in half.
-
Arrange on bottom of butta ered casserole dish
-
Cook spinach as directed and drain well.
-
Mix spinach with mushrooms, mushroom soup, and crushed garlic. Pour over artichokes.
-
Mix mayonnaise, sour cream, Laughing Cow Cheese and lemon Juice. Spread over spinach mixture.
-
Bake 30 min in 350°
Notes
ZUCCHINI CASSEROLE
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Ingredients
- 2 large zucchini sliced and chopped
- 1/4 cup white onion
- 1 tbsp butter
- 1 tbsp salt
- 1 tbsp paprika
- 1 cup sour cream
- 1 cup grated cheddar
- 1 egg yolk, beaten
- 1/2 cup buttered bread crumbs
Instructions
-
Thinly slice zucchini.
-
Slightly cook zuchinni in salted water until crisp, not tender.
-
Combine onion, butter sour cream, egg yolk, cheese, salt and paprika.
-
Layer alternately with zuchinni.
-
Bake at 350° for 20 minutes.
LEMON BARS
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Ingredients
Crust
- 1 cup butter
- 2 cups flour
- 1/2 cup powdered sugar
Lemon topper
- 1/2 can of frozen lemonade (undiluted)
- 4 eggs slightly beaten
- 2 cups sugar
- 4 tbsps flour
- 1 tsp baking powder
Instructions
Crust
-
Mix crust ingredients until firm and press into 9 x 13″ greased pan.
-
Bake 15 minutes at 350 degrees.
Lemon Topper
-
Stir eggs and lemonade.
Mix sugar, flour and baking powder. Add to egg mixture, pour into baked crust.
Bake at 350° for 25 min.
-
Sprinkle with powdered sugar.
-
Top with whipped cream.
Notes
This cookbook is priceless.
It’s a glimpse into the world of all the generations of cooks that went before me.
And just in case you needed one last recipe?
Look at this recipe for a good day that I found within the pages of the cookbook.
And if Mother’s Day was any indication?
This is the best recipe of all.
Want to know how to decorate your home for free?
Click here to get my FIVE BEST secrets.
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