Until I had a child of my own, I really didn’t get it.
Being a mom is HARD.
Not that I don’t enjoy Seven, I do. He’s a hoot. But wow, no one ever told me how tiring it can be. How even after they aren’t babies anymore, you STILL don’t get a solid night’s sleep. That 2am is interrupted by little boys needing the potty, or needing a drink, or needing to be covered back up. No one ever made it sink in that games would have to be played. That negotiating deals would be part of the daily routine. That feeding a person takes time.
It really does take time. It’s one thing to skip breakfast myself, but I just can’t do that to Seven. It seems like I cook a LOT.
So, this Sunday is Mother’s Day, and supposedly, I get the day off. I’ll be joining my mom at her church for Mother’s Day lunch, so that means I kind of win the lottery. Of course, I win the lottery every Sunday, as my mom makes us all lunch every weekend. A LOT of lunch. I did make her a nice meal a couple of weekends ago, though, as a kind of Thank You. It’s an ideal menu for anyone looking to treat their mom this weekend, as it’s easy, but thoughtful. It’s homemade, but not difficult.
Meaning – your mom will love it. She loves YOU, doesn’t she? Of course she’ll love you cooking for her.
Here’s my Menu:
- Baby Spinach and Fresh Berry Salad with Sweet Vinaigrette
- Pan Seared Ribeyes with Lemon and Garlic Butter
- Scalloped Potatoes with Carrots and Thyme
- Fresh Berry Sherbet
All very easy, so you won’t be trapped in the kitchen while mom is waiting. The potatoes can be baking away while you toss together the salad and sear the steaks, which will all be done within 45 minutes. Be sure to make the sorbet the night before, so that it’s nice and firm by the time you want it. You have time for that, right? 45 minutes on Sunday, and 20 minutes the night before?
Think of how many times you woke your poor mother up when you were 4. I bet she’s still tired.
Baby Spinach and Fresh Berry Salad with Sweet Vinaigrette
- 1/2 cup sugar
- 2 Tbsp. Sesame Seeds
- 1 Tbsp. Poppy Seeds
- 1 teaspoon Onion Powder
- 1/4 teaspoon Paprika
- 1/4 teaspoon Worcestershire Sauce
- 1/4 Cup Vegetable Oil
- 1/4 Cup Vinegar
Combine all ingredients, drizzle over salad as desired. Makes plenty, so refrigerate leftovers.
Pan Seared Ribeyes with Lemon and Garlic Butter
Steaks are easy, and there are dozens of ways to prepare them, from grilling, to baking, to pan frying. We love to sear ours in a pan on the stovetop, as it’s quick, plus, it’s easy to watch them and keep them from getting overdone. Anyone can throw a steak or two in a pan and have it come out tasting great, as long as they follow these simple tips:
- Tenderize the meat before cooking, using a meat tenderizer. It isn’t a MUST, but it does make the meat much more pleasurable.
- If you intend to marinate it, do it overnight to allow the flavor to really sink in.
- Keep the heat low.
- For Lemon & Garlic Butter, simply stir together a bit of freshly minced garlic with great quality butter and heat it in the pan before placing the steaks. Add a bit more just before serving, along with a squeeze of fresh lemon juice. A sprinkling of sea salt is also a very rich addition, and brings out the flavor of the meat.
- Remove the steaks before they appear fully done, as they will continue to cook outside of the pan for at least five minutes.
- Do NOT cut the ribeyes before allowing them to rest. This will give the juices time to redistribute, resulting in a much juicier steak.
Scalloped Potatoes with Carrot and Thyme
- 4 cups sliced potatoes
- 4 large carrots, sliced
- 2 teaspoons dried thyme
- 1 tablespoon minced garlic
- 1 teaspoon salt
- Pinch pepper
- 1 cup grated Colby Cheese
- 1 cups heavy cream
- 1/4 cup milk
1. Preheat oven to 350°F. Place potatoes and carrots in a pot with enough salted water to cover. Bring the water to a low boil for 5 minutes. Rinse with cold water; Drain.
2. Combine the potatoes, carrots, thyme, garlic, salt, pepper, and ½ cup of the cheese; transfer to a greased 1½ quart casserole dish. Pour the cream and milk over the casserole, then sprinkle with the remaining cheese.
3. Bake on the center rack of the oven for 30 minutes or until golden. Serve and enjoy!
Fresh Berry Sherbet
- 1 pound berries (I used raspberries and strawberries)
- 3/4 cup sugar
- 1 cup Greek Yogurt
- 1/2 Lemon, juice & Zest of
- 2 teaspoons vanilla extract
- Toss the strawberries with the sugar. Set aside in refrigerator for 1 hour, stirring occasionally.
- After one hour, add the strawberry mixture to a food processor or blender, and add the lemon juice, lemon zest, yogurt, and vanilla. Puree until smooth.
- Place mixture in ice cream maker and freeze according to manufacturer’s directions.
Now it’s time to reward you for making a nice meal for your mom. You do like to win things, right?
Courtesy of KitchenAid, I am giving away their gorgeous Pink Blender. Why Pink?
Breast Cancer Awareness, and Cook for the Cure. All of us have been touched in some way or another by cancer, and breast cancer is entirely too common. It affects our mothers, our grandmothers, our sisters, aunts, cousins. KitchenAid has been partnered with the Susan G. Komen foundation for quite sometime in their Cook for the Cure and Pink Collection of products, and I am thrilled to be a part of that community. Since 2002, they have raised over 8 million dollars. Wow.
It’s a good thing.
So is this blender. You’ll want it for when you are making another batch of the sherbet, as it’s the perfect thing for getting the berries nice and pureed. It’s also great for milkshakes. For smoothies. For just about anything blendable. You’ll love it! For me, it’s about the best blender I’ve ever used – so powerful!
For more chances:
- Follow KitchenAid on Twitter
- Become a Fan of KitchenAid on Facebook
- Pin a photo from this post
- Stumble this post
There you are – 5 chances to win. Good luck!
Contest is open until May 13 at 11:59pm EST. Prize is courtesy of and shipped by KitchenAid. US Addresses only. Disclaimer: I was supplied a blender of my own to review for this post, but was not compensated for my participation or the writing of this post. Thoughts and opinions are 100% my own.