12 Mother’s Day Dinner Recipes

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Mother’s Day is just around the corner. This is traditionally a day where children treat their mother’s to a day off from all the usual chores and housework, including cooking dinner! You want to show your mom just how grateful you are for all the things she does, which means taking on some of the duties that she often does around the house.

Even if she doesn’t cook usually, you’ll want to show her that you appreciate everything that she does in your life. She’s there to pick up the pieces when life crumbles around you and support you when you have a dream. She’s cleaned up vomit and poop for you, even when you’re supposed to be old enough to take care of that yourself.

Instead of just making a normal Sunday dinner, why not look at some special Mother’s Day dinner recipes? Here are 12 that you want to make this Mother’s Day.

Make Smoked Salmon Pasta

Let’s keep things simple with this first recipe. If you don’t like smoked salmon, just opt for normal salmon instead. It’s a quick dinner, ready in just 30 minutes.

Ingredients:

  • 6 tbsp butter
  • ½ onion, chopped
  • 2tbsp flour
  • 2tsp garlic powder
  • 2 cups of milk of choice
  • ½ cup of Romano cheese, grated
  • 1 cup of peas, thawed and drained if frozen, drained if from a can
  • ½ cup of tinned mushrooms, drained
  • 10 oz smoked/normal salmon
  • 16oz penne pasta

Method:

  • Cook the pasta in a pot of lightly salted water for 8-10 minutes and then drain
  • Over medium heat, melt the butter in a skillet and then fry the onions until tender
  • Add the garlic and flour, before stirring in the milk gradually
  • Heat until just about to bubble and stir in the Romano cheese, creating a smooth sauce
  • Stir in the vegetables and cook for about 4 minutes on a low heat
  • Add the salmon and cook for another 2 minutes
  • Serve over the pasta and garnish with a little parsley or dill

If you are going to use normal salmon, make sure it’s cooked through first. This will add to the time it takes for the whole dish to cook.

Create Your Own Chicken Marsala

No this isn’t a typo. I didn’t mean to write “masala.” Marsala is a slightly different dish, full of sun-dried tomatoes, spinach, and an oregano taste. It takes about 30 minutes to prepare and cook, making it a favorite for those just starting out with cooking.

Ingredients:

  • 4 chicken breast halves, skinless and boneless
  • ¼ cup of flour
  • 1tbsp oregano, dried
  • 2tbsp oil of choice
  • ¾ cup of butter
  • 3 cups of Portobello mushrooms, sliced
  • ¾ cup of sun-dried tomatoes
  • ½ cup of fresh spinach
  • 1 cup of Marsala wine
  • Salt and ground black pepper to taste

Method:

  • On wax paper, place the chicken breasts and pound with a mallet, before dusting with the flour, oregano, and some salt and pepper
  • Over medium heat, fry the chicken in the oil in a skillet, turning so that the breasts cook evenly
  • Once cooked through, remove from the heat and put to one side
  • In that same skillet, melt the butter and then add the wine, tomatoes, and mushrooms, cooking for about 10 minutes
  • Add in the spinach and cook for another 2 minutes
  • Serve the vegetables and sauce over the chicken

You can add some rice if you would like. However, this dish tastes delicious without it. Boiled potatoes served on the side are another option.

Keep It Fresh with Mandarin Chicken Pasta Salad

Who said that your dinner had been to a big, hot dinner? With Mother’s Day falling in May, it’s common to want something filling but cool. Your food choices are determined by the heat of the day. Well, here’s a pasta salad that will work perfectly for your needs.

Ingredients:

  • 1tsp ginger, peeled and chopped
  • 1/3 cup of rice vinegar
  • ¼ cup of orange juice
  • ¼ cup of oil of choice
  • 1tsp sesame oil
  • 1oz of dry onion soup mix
  • 2tsp white sugar
  • 1 garlic clove, crushed
  • 8oz of bow tie pasta
  • ½ a cucumber, halved, seeded, and sliced
  • ½ cup of red bell pepper, chopped
  • ½ cup of red onion, chopped
  • 2 Roma tomatoes, chopped
  • 1 carrot, grated
  • 6oz of spinach
  • 1 can of mandarin orange segments, drained
  • 2 cups of cooked chicken, diced
  • ½ cup of sliced almonds, toasted

Method:

  • Whisk the ginger root, orange juice, vinegar, two oils, soup mix, sugar, and garlic together to create a blended sauce
  • Cover and place in the fridge until you need it
  • Cook the pasta for 8-10 minutes in a pan of lightly salted water, then drain and rinse
  • Place the pasta in a bowl and add the rest of the ingredients, tossing together to combine
  • Top with the salad dressing and serve

If you don’t want to pour the dressing over for everyone, put it in a small jug and place it at the side of the large salad bowl. Your mom can add as much or as little of the dressing as she’d like on the salad.

Go Traditional with a Roast Chicken

Sometimes you just want something traditional for Mother’s Day. How about this delicious roast dinner with Brussels sprouts?

Ingredients:

  • One whole chicken
  • 2tbsp oil of choice
  • Salt and ground black pepper to taste
  • 40 Brussels sprouts, trimmed
  • 2tbsp butter, cubed
  • 1tsp caraway seeds
  • 2tbsp lemon juice
  • Lemon wedges to serve

Method:

  • Preheat the oven to 450F
  • Rub the oil over the chicken and then season with the salt and pepper
  • Roast for about 30 minutes
  • Add the sprouts, butter, and seeds to the pan and roast for another 20 minutes, until the chicken is completely cooked
  • Sprinkle the lemon juice over your sprouts and sit for 15 minutes

Serve with the lemon wedges on the side. Your mom will love getting a roast dinner that she hasn’t cooked.

Make a Pan Roasted Butternut Squash Chicken

It’s time to pull out the butternut squash. You could also use another yellow or winter squash if you find butternut squashes too big and difficult to cut!

Ingredients:

  • 1 squash, peeled and diced
  • 3 apples, peeled, cored and chopped
  • 1tbsp chopped sage
  • ¼ cup of oil of choice
  • Salt and black pepper to taste
  • 6 chicken legs (with the thighs)
  • 2tbsp butter, sliced

Method:

  • Preheat the oven to 400F
  • Toss the squash, sage, and apples together in a roasting pan with the oil, and then season
  • Season the chicken and place on top of the mixed apple and squash
  • Roast for 1hr 15 minutes, until the chicken is completely cooked through and the apples and squash are tender
  • Put the chicken to one side and keep warm
  • Place the pan over your burner and oil the chicken juices, until they reduce; it will take about 5 minutes
  • Put the chicken back in the pan and serve

This is delicious with some Swede and carrot mixed together or with some mashed potatoes at the side. Try mashed sweet potatoes to work with the apples and squash.

Cook a Chicken, Sausage and Sage Bake in One Pan

How about a one-pan wonder? There are plenty of options around, but this chicken, sausage and sage bake is the way to go this Mother’s Day.

Ingredients:

  • 1 lemon, halved
  • 2 onions, peeled and quartered
  • ½ cup of oil of choice
  • 2tsp dry mustard
  • 1tbsp dried sage
  • 1tbsp Worcestershire sauce
  • Salt and pepper to taste
  • 1 chicken, chopped into 10 pieces
  • 12 sweet Italian sausages
  • 2tbsp fresh sage, chopped

Method:

  • Squeeze the juice from the lemons into a plastic bag
  • Chop the lemon halves into four pieces and put in the bag with the juice
  • Add in the onions, oil, dried sage, mustard, and Worcestershire sauce into the bag and season with some salt and pepper
  • Seal the bag and combine fully
  • Add in the chicken pieces and coat with the lemon mixture, and then place in the fridge overnight
  • Preheat the oven to 425F
  • Pull the chicken out of the fridge and allow to marinate for another 30 minutes at room temperature
  • Tip the whole bag onto a roasting pan and season the chicken with some salt
  • Arrange the sausages around the pan and sprinkle with the fresh sage
  • Bake for an hour, until the chicken and sausages are cooked through; you’ll need to turn the sausages half way through cooking
  • Place on the dishes and drizzle with some of the juices

Serve with some pasta or rice on the side. This also works extremely well with a salad.

Make Your Own Spinach and Gruyere Quiche

How about making a quiche? They’re really not that difficult to make and you can have fun with all sorts of fillings. This spinach and gruyere one is a good place to start.

Ingredients:

  • 1tbsp butter
  • 3 shallots, chopped
  • 3 bunches of spinach, stems removed and chopped
  • Salt and pepper to taste
  • 8oz of Gruyere, grated
  • Puff pastry for the quiche base
  • 8 eggs
  • 3 cups of half and half cream
  • 1/8tsp ground nutmeg

Method:

  • Preheat the oven to 350F
  • Over a medium heat, melt the butter in a skillet and then add the shallots, cooking for 1-2 minutes
  • Add the spinach and season with the salt and pepper, cooking until wilted; you can do this in bunches as the spinach wilts and creates more room for the rest
  • Transfer all to a colander and squeeze out as much liquid as possible
  • Roll out the pastry and place in your quiche pans
  • Divide the spinach mix and cheese across the quiche bases
  • In a bowl, whisk the eggs, half and half, nutmeg, and seasoning together and pour among the crusts
  • Bake for about 60 minutes, until the quiches are just set
  • Allow to stand for 15 minutes before serving

Serve this with a simple salad on the side to keep it light but filling.

Create a Mushroom Risotto

Risottos are often left for the professionals to make. But they’re really not that difficult to do at home. This Mother’s Day why not make your own?

Ingredients:

  • 3qts of water
  • 1oz of dried porcini mushrooms
  • 1tsp whole black peppercorns
  • 1 stick of butter
  • 8oz of fresh mushrooms, chopped
  • 1 medium onion, chopped
  • 2 cups of Arborio rice
  • 1 cup of dry white wine of choice
  • 1 cup of Parmesan cheese, grated
  • Salt and black pepper to taste

Method:

  • In a medium pot, boil water with the porcini mushrooms and peppercorns in it and then reduce the heat to a simmer for an hour
  • Strain the stock and discard the solids, putting the stock back in the pot to keep warm
  • Melt 3tbsp of the butter in a saucepan and cook the rest of the mushrooms until tender, before transferring to a plate
  • Melt another 3tbsp of the butter and cook the onions for 5 minutes, seasoning with the salt
  • Add the rice, cooking for 1-2 minutes
  • Add the wine and cook for 3-4 minutes, until almost absorbed
  • Ladle a cup of the stock over the rice and cook until absorbed, repeating until all the stock is used up/the rice is just cooked
  • Remove from the heat and season with the salt and pepper
  • Add in the butter and Parmesan and then top with the fried mushrooms

You don’t need anything to go with this. If you do want a side, make it a small salad to work with the mushroom risotto.

Try Out Shrimp with Tomatoes and Arugula

We tend to avoid shrimp. It’s viewed as costly and there’s more risks with cooking it, especially if we’re new to the kitchen. Follow this recipe and you won’t have a problem at all.

Ingredients:

  • 1tbsp oil of choice, plus 1tsp
  • 1 cup of cherry tomatoes
  • 1 garlic clove, crushed
  • 1lb of shrimp, peeled and deveined
  • 4oz of baby arugula
  • 1tbsp lemon juice
  • Salt and pepper to taste

Method:

  • Heat the oil in a skillet over a medium to high heat
  • Add in the tomatoes and cook until they start to blister
  • Add in the garlic and cook for 30 seconds
  • Add the shrimp, cooking until opaque
  • Add the arugula with some seasoning and cook for a minute
  • Add in the juice and toss to complete combine

If you want to add a side, make some wild rice to work with the arugula.

Keep It Simple with a Leek and Tomato Frittata

Simple dishes don’t mean bland or boring. This frittata is something anyone can do and will be loved by all.

Ingredients:

  • 3 tsp oil of choice
  • 2 cups of leeks, sliced
  • 1 cup of cherry tomatoes
  • 6 egg whites
  • 4 egg yolks
  • 4oz of goat’s cheese, crumbled
  • Salt and pepper to taste

Method:

  • Preheat the oven to 350F
  • Heat 2tsp of the oil in an ovenproof skillet and then add the leeks with some seasoning
  • Cover and cook for 5 minutes, before adding in the tomatoes and cooking for another 2 minutes
  • Transfer the vegetables to a bowl
  • In a second bowl, beat the egg whites with some seasoning, until stiff peaks form
  • Whisk in the yolks
  • Brush your skillet with the remaining oil and add in the eggs, sprinkling the vegetables and cheese on top
  • Cook for 3 minutes and then place in the oven for 15-20 minutes

Enjoy with a salad on the side.

Make an Oriental Seafood Salad

Another salad option takes some inspiration from the East. This is one that uses a range of seafood options. You can substitute for your favorite bits of seafood if you’d prefer.

Ingredients:

  • 1 squid, cleaned
  • 1/2tsp soy sauce
  • 250g cooked octopus
  • 8 cooked prawns
  • 1 handful of salad leaves
  • 1 handful of edible flowers of choice
  • Ingredients for the dressing:
  • 1tbsp sesame seeds
  • 3tbsp sesame oil
  • 1/2tbsp soy sauce
  • 1tbsp yuzu juice/juice of half a lime
  • 1tsp Togarashi spice mix

Method:

  • Slice the squid and then cook in a frying pan with oil for 3-4 minutes
  • Turn up the heat and add the soy sauce, cooking for another two minutes; transfer to a salad bowl
  • Add the sesame seeds to a dry frying pan and fry until golden, then add to a bowl with the rest of the dressing ingredients, combining fully
  • Slice the octopus and add to the salad bowl with the rest of the salad ingredients
  • Add the dressing and toss completely

If you worry that this won’t be enough, you can use it as a starter for your special Mother’s Day dinner.

Create Your Special Mother’s Day Vegetable Tartlets

Let’s finish off with a starter or delicious side option for Mother’s Day.

Ingredients:

  • 500g of ready-made puff pastry
  • Flour, for dusting
  • 4tsp pesto
  • 1 handful of cherry tomatoes
  • 8 spears of asparagus, snapped into pieces
  • 4 baby courgettes, cut into ribbons
  • 2-3 roasted peppers (from a jar), torn into strips
  • ½ bunch of fresh basil
  • 8 black olives
  • 100g Mozzarella

Method:

  • Preheat the oven to 430F
  • Cut the pastry in half and wrap the other half up for use in another recipe
  • Dust the flour on a clean countertop and roll out the pastry
  • Cut the pastry into 4 equal squares and place on a baking tray, leaving space between each one
  • Spread the pesto on each square, without touching the edges
  • In a mixing bowl, squish the tomatoes and add the asparagus, courgettes, and peppers
  • Add in some of the basil leaves, keeping some for garnishing and then mix everything together with a bit of olive oil
  • Place the vegetables onto the pesto covered squares
  • Top with olives and add pieces of mozzarella on top
  • Bake for 15-20 minutes, until the cheese bubbles and the pastry, is golden

Sprinkle the basil on the top to finish. These are delicious either as a side, a starter, or even a snack while waiting for the main dish to cook!

Mother’s Day dinner doesn’t need to lack adventure, but it doesn’t have to be time-consuming or tricky either. Some of these dishes you’ll need to start preparation the night before, but once you start cooking, they’ll be ready in no time. It’s time to show your mom you love the things she does for you. Make her something special to show your appreciation this Mother’s Day.

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