Mother's Day Recipes
Mother's Day Recipes
Tell mom how much you love her by cooking up something special for Mother’s Day. Let her relax in the morning by enjoying a gourmet breakfast made just for her. She will appreciate a homemade meal even better than a store-bought gift, especially if you try one of these recipes.
Heart Shaped Egg Toast
1 large egg
1 slice of bread
salt and pepper, to taste
- Heat a cast iron skillet over medium-high heat. Spread butter on both sides of bread and place in the skillet.
- Very lightly toast one side of the bread. Remove from pan to a cutting board. Use a heart-shaped cookie cutter or a knife to cut a large heart out from the center of the toast.
- Return bread to pan, untoasted side down, along with the cut out heart. Crack egg directly into the heart-shaped hole, sprinkle with salt and pepper and cook for 2-3 minutes, until egg just begins to to set. Fry the separate heart until lightly browned on both sides and remove from pan. Carefully flip egg toast to continue cooking until desired doneness. Serve immediately with the cutout heart toast.
Asparagus Mushroom Frittata
1 tablespoon extra virgin olive oil, divided
2 cups sliced exotic mushrooms-shitake, morels,etc. or button mushrooms
1 ½ cups asparagus, trimmed, cut into 1” pieces
4 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup shredded pecorino Romano cheese, divided
Arrange oven rack 6 inches from the broiler. Preheat broiler to high. Heat 2 teaspoons of the olive oil in a medium-size cast iron skillet over high heat. Add the mushrooms and cook 2 minutes, stirring frequently. Reduce the heat to medium-high and add the asparagus and toss with mushrooms to coat with oil. Cook in skillet for 2 minutes more. While the mushrooms are cooking, whisk together the eggs, herbs, salt, pepper, and 1/4 cup of the cheese in a bowl. Add the remaining teaspoon oil to the pan, stirring the vegetables to coat. Pour the egg mixture over the mushrooms and asparagus and reduce heat to medium-low. Cook for 1 1/2 minutes, running a rubber spatula around the edges of the pan to keep the eggs from sticking. Sprinkle the remaining 1/4 cup cheese over the egg mixture and broil it for 2 ½ –3 minutes or until frittata is golden brown and lightly puffed. Remove the frittata from the skillet, cut into 4 pieces, and serve immediately.
Dutch Baby Puffed Pancake
¼ cup clarified butter
3 baking apples, chopped
1/2 cup whole milk
1/2 cup flour
1/4 cup natural cane sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
- Preheat oven to 425.
- Melt clarified butter in a cast iron pan over medium heat. Add apples and cook about 10 minutes until they are softened.
- Beat eggs and milk together in a bowl. Beat in flour, sugar, cinnamon and sea salt until mixture is smooth.
- Remove pan from heat, pour the batter over the cooked apples, and bake for 40-45 minutes until puffy and golden.
- Serve immediately.
Gluten-free Banana Bread
1 cup coconut flour
3 large bananas
4 large eggs
6 tablespoons butter or coconut oil, melted
5 tablespoons agave syrup or honey
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1 tablespoon vanilla extract
1. Preheat oven to 350. Grease a loaf pan.
2. Mash the banana and mix with the honey, butter, vanilla and eggs.
3. In a separate bowl, mix the coconut flour, baking soda, sea salt and cinnamon.
4. Add the dry ingredients to the wet and stir until well combined.
5. Spread batter into loaf pan and bake for 1 hour.
½ cup plain Greek yogurt
½ cup mango chunks, fresh or frozen (thawed)
1/2 cup apple juice (or more)
1 tablespoon honey or to taste
1 small, ripe banana
Combine all ingredients in a blender and blend until smooth.
Fresh Fruit Salad
You can mix and match fruit in this recipe. For example, substitute pineapple, grapes, or watermelon for one or more of the fruits.
1 mango, diced
1 firm banana, sliced
1 cup strawberries, hulled and quartered
2 kiwis, peeled, diced
2 navel oranges, peeled, cut into chunks
2 tablespoons honey
3 sprigs fresh mint, leaves removed, coarsely chopped
1 cup berries such as raspberry or blueberry
Place fruit and mint in a bowl. Drizzle honey over the fruit and gently toss to coat. Serve chilled.
1 pound Thin Bacon
1 whole Onion, Diced
1 whole Bell Pepper (any Color), Seeded And Diced
1 whole Jalapeno, Seeded And Diced
8 whole Eggs
1/4 cup Half-and-half
Salt And Pepper, to taste
6 whole Tortillas (regular Or Whole Grain)
1-1/2 cup Freshly Grated Cheddar And Monterey Jack Cheese
Avocado Slices (optional)
Pico De Gallo, For Serving
Sour Cream For Serving
Note: This recipe makes 3 quesadillas, which should serve 6 people.
- Fry the bacon, then remove it to a paper towel-lined plate. Pour off the excess grease.
- Return the skillet to the stove over high heat. Add a couple of tablespoons of butter. When it's melted and the skillet is hot, add the onions, bell pepper, and jalapeno. Stir it around and cook until the veggies are starting to soften and turning golden brown. Remove to a plate and set aside. Set the skillet back on the stove over medium-low heat.
- Mix together the eggs, half-and-half, and salt and pepper in a bowl. Add 1 tablespoon of butter to the skillet, then pour in the eggs. Scoot the eggs around the skillet with a spatula, cooking slowly, until the eggs are done. Turn off the heat and set aside.
- To assemble the quesadillas, place a tortilla on a buttered griddle or skillet over medium-low heat. Add a layer of cheese, a layer of cooked veggies, a layer of bacon slices, a layer of eggs, a layer of avocado, and another layer of cheese. Top with a second tortilla. Cook on both sides, flipping carefully, until the cheeses are totally melted and filling is hot. Repeat with the other tortillas and ingredients.
- Slice the 3 quesadillas into four wedges each. Serve on a plate with sour cream and pico de gallo or salsa.