Pampering mom on Mother’s Day is really pretty easy. All she really wants is a day off from cooking and cleaning, something good to eat and a little quality time with her family.
One key to making the day special for her: start the pampering early. Get up before she does and fix her breakfast in bed. Our recipe for French Toast with Peaches and Raspberries will start Mom’s day off right.
French Toast with Peaches and Raspberries
Peaches and raspberries are the perfect addition of light sweetness to buttery French toast that’s great with a side of crispy bacon or sizzling sausage.
It’s a lovely breakfast-in-bed choice to serve mom on Mother’s Day.
Why try? Who needs syrup when you can top your French toast with fresh fruit glazed in raspberry?
Foodie Byte: Instead of the typical milk and eggs mixture to coat your French toast, why not try a richer, more flavorful combination of vanilla-scented cream and eggs? It will not only improve the flavor, but your French toast will be lighter in texture and have a crunchy amber crust.
Preparation time: 10 minutes; cooking time: 15 minutes; serves 4
1/2 (half) loaf Italian bread, cut into 1 inch thick slices
1/2 (half) stick butter
1/2 (half) cup heavy cream
1/4 teaspoon freshly grated nutmeg
1/2 (half) teaspoon vanilla extract
2 tablespoons sugar
1/4 teaspoon salt
2 cups frozen peaches
1/2 (half) pint fresh raspberries
2 tablespoons raspberry preserves
In a large shallow bowl, combine eggs, cream, nutmeg, vanilla, sugar, and salt, and whisk to blend.
In another bowl, combine peaches, raspberries, and raspberry preserves, tossing distribute preserves evenly.
Heat a large skillet at medium heat and melt 2 tablespoons butter. Dip bread slices in egg mixture, coating all sides, and arrange in skillet. Fry three to four slices at a time, flipping once and cooking until golden brown, adding more butter when needed.
Top French toast with peach mixture and serve immediately.
If mom would prefer something not so sweet for breakfast, this Mushroom-Spinach Strata might be something she’d fancy. It’s simple to make and loaded with flavor.
Why try? You can prepare it a day ahead and just pop in the oven about an hour before you’re ready to serve. Its pleasant aroma helps make the morning go smoothly.
Preparation time: 30 minutes; cooking time: 1 hour; serves 4
1/2 (half) cup plus 3 tablespoons butter, divided
12 slices white bread, crusts removed
1/2 (half) pound fresh mushrooms, trimmed, sliced
2 cups yellow onions, thinly sliced
1 package frozen spinach, thawed, drained
Salt and freshly ground pepper
3/4 to 1 pound Cheddar cheese, grated
5 eggs, beaten
2-1/2 (half) cups milk
1 tablespoon Dijon mustard
1 teaspoon nutmeg
Preheat oven 350 degrees.
Soften 3 tablespoons butter, spread on bread, set aside.
Melt 1/2 (half) cup butter over medium heat in a large skillet. Sauté mushrooms, onions and spinach 5 to 8 minutes or until tender. Remove from skillet, season with salt and pepper, set aside.
In a greased 9-inch-by-13-inch baking dish, layer 1/2 (half) bread-mushroom mixture, and cheese. Repeat layers in the same order.
Mix eggs, milk, mustard, nutmeg, 1 teaspoon salt and 1/8 teaspoon pepper. Pour over layers, refrigerate overnight.
Bake uncovered 1 hour or until bubbly. Sprinkle with parsley, serve immediately.
Asian Grilled Tuna with Baby Zucchini, Squash & Onions
Our Asian Grilled Tuna with Baby Zucchini recipe would make a nice dinner choice for the Mom who tends to steer clear of red meat. A ginger and sesame infused marinade brings an over-the-top flavor to hot-off-the-grill tuna steaks and sliced vegetables.
Why Try? With only one recipe and a grill, you can make an entire meal with little cleanup and tons of flavor. Tuna steaks and fresh vegetables make this dish very low in carbohydrates and fat, yet satisfying and impressive.
Foodie Byte: This great marinade can be brushed on many other vegetables for grilling like peppers or baby eggplant. If you’re not a tuna fan, try substituting salmon fillets.
Preparation time: 30 minutes; cooking time:10 minutes; serves: 4
4 tuna steaks, 8 ounces each
1 cup soy sauce
1/4 cup rice vinegar
1/4 cup fresh lemon juice
2 tablespoons oyster sauce
1 tablespoon dark sesame oil
1-1/2 (half) teaspoons chili paste
1/2 (half) cup sliced scallions
4 cloves garlic, minced
2 tablespoons fresh ginger, minced
2 baby zucchini, sliced diagonally
2 yellow squash, sliced diagonally
1 red onion, sliced horizontally into 1/2-inch (half-inch) thick steaks
Mix together soy sauce, vinegar, lemon juice, oyster sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1-1/2 (one-and-a-half) cups of the mixture over tuna and let marinade for at least 20 minutes and up to 1 hour. Save remaining marinade.
Preheat grill on medium high heat.
Brush zucchini, squash, and onions with remaining marinade and grill vegetables and tuna steaks. Grill tuna for 2 minutes on both sides and grill vegetables until charred and tender. Serve immediately.
Red Bliss Potato Salad
You can call this recipe “speed scratch” or “almost homemade,” but you’re sure to call it “EASY”… and blissfully delicious.
Why try? Just a few fresh ingredients make this potato salad your own. Great-tasting and so simple!
Foodie Byte: The bacon really gives this potato salad a “Wow” factor. Everyone will love it.
Preparation time: 20 minutes
4 pounds prepared Red Bliss potato salad (or similar)
2 cups chopped green onions
2 cups chopped celery
1 pound chopped and sautéed bacon
Combine all ingredients in a bowl and mix well.
Serve immediately or refrigerate.
Peach and Blueberry Shortcake
For dessert, you might try our Peach & Blueberry Shortcake recipe. We think it’s pretty fabulous. We’ll bet Mom will think it is, too. Light and airy, these biscuits are cake-like when they’re topped with cream and sugar, and then stuffed with bright peaches, blueberries, and pillows of whipped cream.
Why try? As a great “shortcake shortcut,” use prepared biscuits from the refrigerated section and then top them with cream and sugar before baking to turn them into quick shortcakes.
Foodie Byte: Fresh peaches peak in ripeness about mid-summer so we suggest using frozen peaches during the rest of the year because they’ve been frozen at perfect ripeness. If you can find great fresh peaches, or you have a peach tree ripe for the picking, by all means substitute them for the frozen ones.
Preparation time: 15 minutes; cooking time: 15 minutes; serves 8
1 can Grand Original® refrigerated biscuits, 8 biscuits (or similar)
1 pint plus 2 tablespoons heavy cream
2 tablespoons sugar
4 cups frozen peach slices
1 cup fresh blueberries
1/2 (half) cup fresh lemon juice
1 cup brown sugar
Preheat oven to 350 degrees. Place biscuits on an ungreased cookie sheet about 2 inches apart. Brush biscuits with heavy cream, using about 2 tablespoons. Sprinkle with sugar. Bake according to package directions.
Combine peaches, blueberries, lemon juice, and brown sugar, tossing to coat.
Whip heavy cream with an electric mixer on high until very thick.
To assemble, halve baked biscuits, place bottom half on a small plate, top with a heaping spoonful of fruit, a heaping spoonful of whipped cream, and then some more fruit. Replace top of biscuit and serve.
More ways to make her day special
Now, here are some other little ways to make mom’s day special.
• Let her have a some quiet time while you watch the little ones. Bring her her favorite magazines or books and let her relax for a change.
• Play her favorite CDs on the stereo; maybe create a special mixed disc of her all-time favorite songs.
• Pour her choice of cocktail, glass of wine or other beverage.
• Mother’s Day is the busiest day of the year in the restaurant business. Why not avoid the crowds and hassle, and fix her dinner at home. Grill her a steak or whatever she likes best, along with grilled fresh vegetables and whatever she wants for dessert.
• Rent or go see a “chick flick” without complaining.
• Take her out shopping, if that’s what she likes – without complaining (maybe even help her pick out clothes or whatever’s on her wish list).
• Mostly, just make her feel special and cared about.
• Of course, don’t let her do the dishes today.