Mother’s Day Planning – Luncheon Ideas

 

vintage mothers day

Thought I would post a few days early as Sunday I’ll be busy with my family and I thought I would share some Mother’s Day food ideas for anyone looking. I was always one to do lots of things for my mother throughout the year but I made sure I would do something a little extra special for Mother’s Day. Twice we took mom out to dinner and it was really a big mistake, restaurants are super busy, long wait times and they are looking to turn over tables as quick as possible, leaving you feeling rushed through a meal. So instead I would plan a nice day with an extra special dinner or Spring luncheon. Lunch was often a perfect choice, we would have the entire afternoon to enjoy being together and share some Springtime dishes.

The dining table would be nicely set and a floral centerpiece to pretty things up. Here are an assortment of the recipes I used over the years.

Sunshine Salad

I found this recipe years ago. When prepared for an evening meal, it’s called “Sunset Salad”.

8-10 Servings
Prep: 10 min. + chilling
Ingredients
•1 can (20 ounces) pineapple tidbits
•1 can (11-15 ounces) mandarin oranges
•1 package (3.4 ounces) instant lemon pudding
•1 cup quartered strawberries
•1 cup sliced ripe bananas

Directions

Drain pineapple and oranges, reserving juices. In a large bowl,
combine pudding mix with reserved fruit juices. Fold in pineapple,
oranges and strawberries; chill for at least 2 hours. Add bananas
just before serving. Yield: 8-10 servings.

Chicken Salad for Sandwiches

You can serve this salad on rolls, sandwiches cut in triangles or fill shells made from biscuits.

2 whole boneless chicken breasts
1 stalk celery
1 onions, quartered
1 cup celery, chopped
1 1/2-2 cups mayonnaise (depending on how wet you like your chicken salad)
2 tablespoons lemon juice
salt and pepper
2 tablespoons fresh parsley, chopped
1 teaspoon dill (optional)
Directions
Place chicken, celery stalk and onion in saucepan with water to cover.
Bring to a boil and simmer 20 minutes or until chicken is done.
Drain and discard onion and celery.
Let chicken cool.
In a food processor chop chicken.
In a medium sized bowl combine chicken with mayonnaise, salt& pepper, parsley, dill seed, chopped celery and lemon juice.
Cover and refrigerate until chilled.

Orzo Salad

orzo salad 2

8 ounces orzo pasta
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 cup minced red onion
1/2 cup grape tomatoes
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper
Cook orzo according to package directions. Drain and transfer to a large bowl. Stir in olive oil, vinegar, red onion, tomatoes and basil and toss to combine. Season, to taste, with salt and black pepper.

Salad Nicoise

Romaine Hearts
4 Hard-boiled eggs
1 can artichokes
Steamed Green Beans
3 Roma tomatoes cut into wedges
Nicoise olives (Greek pitted Olives)
Potatoes cooked and cut into quarters
1 sweet red onion, sliced into thin rings
2 cans of white solid tuna
Anchovies
Dressing
1 garlic clove minced
Lemon Juice
olive oil
Dijon mustard
Salt and pepper
Optional – Fresh chopped basil

Separate romaine heart leaves and arrange on a platter. Arrange hard-boiled eggs cut into quarters, green beans, artichokes, tomatoes, potatoes, and olives decoratively over lettuce leaves. Add the anchovies and onion rings. Break up tuna and arrange over vegetables. Drizzle with dressing.

Cucumber and Onion Salad

1 cup mayonnaise
1/4 cup sugar
1/4 cup vinegar
1/4 teaspoon salt
4 cups sliced cucumbers
1 small onion (sliced thinly)

In a bowl, combine mayonnaise, sugar, vinegar and salt. Add cucumbers and
onions; stir to coat. Cover and refrigerate for 2 hours. Yield: 6-8
servings.

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Deli Style Tuna Salad

You can easily make as much as needed by doubling or tripling.

One 6 oz can albacore tuna
1/4 cup coarsely chopped celery
1 Tbsp coarsely chopped onion
2 Tbsps drained sweet pickle relish
4 Tbsps mayonnaise
2 tsps fresh lemon juice
Salt and pepper to taste
Place all ingredients in food processor and process until consistency of pate.

Tomato & Onion Salad

3 large Tomatoes – sliced into wedges or slices if your prefer
1 small to medium sweet red onion – size depends how much onion you prefer
3 tablespoon extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
freshly ground black pepper
3 tablespoons fresh minced parsley (or 1 tablespoon dried parsley)
2 teaspoons fresh basil leaf (or ½ teaspoon dried basil)
2 cloves garlic, finely minced

Directions:

Peel the onion and cut into thin rings. Add slice vegetables into a glass bowl.
In a small bowl, whisk together remaining ingredients.

Pour over tomatoes and onions.
Cover and allow to stand 30 minutes at room temperature or longer, refrigerated.

Serve with a nice loaf of bread.
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A Good Luck Meal for the New Year – Kahlua Piggie & Macaroni Salad

New-Year-2012-HeaderThere are many foods people like to eat to ensure good luck for the coming new year. My family always serves herring as the first food after the midnight toast. Some other traditional foods often served are Ham with Black-eyed Peas or Hoppin’ John, Pork, Cabbage, New Year’s cake that has a coin inside and who ever get the coin is ensured good luck, Lentils, grapes and the salted brine fish or herring to name just a few.

I know there are so many folks who got Instant Pots for this holiday season. I got mine several months back  and I am really loving it. I will use it to make our New Years day meal of pork and cabbage that I affectionately call Kalua Piggie. There are lots of version you can find on the web; what I am sharing here is my adaptation of several of those recipes.  I won’t be using the Hawaiian Red Salt that many traditional versions call for. I try to keep to a budget and I really don’t have any other use for a two-pound bag of red salt that you order online, but trust me it will still be a delicious meal.

So remember your favorite good luck food this New Year’s Day.

Wishing you a Happy New Year with the hope that you will have many blessings in the year to come.

 

My 6 Qt Duo

Instant Pot Kahlua Piggie

I make this in my 6 Qt Instant Pot Duo

Serves 8

3 slices of Bacon

4-5 lb Pork Shoulder roast (I cut the pork off the bone and the meat into about 4 pieces)

4-5 Garlic cloves peeled and sliced into quarters

1 Tablespoon of Kosher salt

1 Cup Water

1 Tablespoon of Liquid Smoke

1 Small-Medium head of Cabbage, cored, and cut into 8 wedges

 

1. Put the bacon in the Instant Pot. Press Sauté.

2. While the bacon is cooking (turning it with tongs occasionally), cut the pork roast into about 4 nice size pieces so they will nicely fit into the pot. Slice the garlic cloves into quarters then cut slits in the roast and press the garlic pieces into the slits. Sprinkle half of the salt over the pork pieces and rub it in a bit. Turn the pork pieces over and sprinkle the rest of the salt on the pork rubbing it in.

3. By this time the bacon should be nicely browned. Put the pork on top of the bacon slices. Stop the Sauté function by pressing the Cancel button.

4. Add the Liquid Smoke to the 1 cup of water, stir, then pour to the pot, put the lid on and lock it in place. Make sure the pressure release knob is in the seal position.

5. Select Pressure/Cook. Press the “+” button until it shows 90 minutes. It will come up to pressure and the pressure pin will rise up. In a few minutes the time will begin to decrease. 90 minutes is the time it cooks once it’s under pressure.

6. When the 90 minutes is up, press the Cancel button to turn it off. Let the pressure release naturally, this will take about 20 minutes. The pressure pin will drop down when the pressure is completely released and you can open the pot.

7. Remove the pork from the pot and put the cabbage wedges in the cooking liquid into the pot. Put on the lid, press Pressure/Cook and press the “-“ to change the time to 3 minutes. While the cabbage is cooking, shred the pork with two forks.

9. When the cabbage is done, do a Quick Release. Push the pressure knob over with tongs or oven mitt to protect your hand. The steam will release immediately.

10. When the pressure has released and the pressure pin has dropped, open the pot. Put the cabbage on a large platter and top with the shredded pork.

11. You can pour some of the cooking liquid into the pork if you want it a juicier.

Serve with your favorite rice whether plain white rice or a flavored yellow rice. I also like to serve it with some chilled diced Pineapple on the side or a chilled fruit cocktail.

One of my favorite side dishes is Hawaiian Macaroni Salad. Goes great with Kahlua Pork or any Pulled Pork or BBQ Ribs.

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Hawaiian Macaroni Salad Recipe

 Ingredients

1 pound elbow macaroni

1/4 cup apple cider vinegar

2 cups Hellman’s Mayonnaise ONLY! Do not use Kraft Mayonnaise or Miracle Whip.

1 cup whole milk or can also use 2% but not 1% milk

1 Tablespoon brown sugar

4 green onions, thinly sliced

1/2 cup carrot, peeled and grated

1/2 cup celery. chopped

Salt and pepper to taste

Instructions

  1. Bring approximately 4 quarts of water to a boil and add the macaroni. Cook through, you don’t want al dente.
  2. Drain the macaroni and return to the pot. Add the 1/4 cup vinegar and stir until the macaroni is well coated. Let cool.
  3. While the macaroni is cooling, combine the mayo, milk and brown sugar. Mix well. Add any desired salt and pepper.
  4. Pour this mixture over the cooled macaroni and mix until well blended.
  5. After mixing, add in the green onions, carrots and celery. Remember to save a little to add as a garnish on top.
  6. This salad is best if chilled for 2-4 hours before serving.