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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Skillet Chicken Cacciatore

chicken cacciatorre

I am all about making a good meal at home even on a weeknight. I look for easy recipes that take less than an hour from start to finish, recipes that don’t take too much time to prepare but are flavorful and might go even with a nice glass of wine after a busy day. Here is my weeknight one-pot chicken cacciatore.

Skillet Chicken Cacciatore

Serves: 4

Ingredients

1/2 cup all-purpose flour

1 teaspoon salt, divided

1/4 teaspoon black pepper

2 – 2 1/2 pounds boneless, skinless chicken breast, cut into cubes

4 tablespoons olive oil, divided

1 pound fresh mushrooms, quartered or sliced

2 large bell peppers, sliced (a mix of 1 red and 1 green)

1 large onion, chopped

2 garlic cloves, minced

1 3/4 cups beef broth

1 teaspoon Italian seasoning

1 (28-ounce) jar spaghetti sauce or homemade

1 (28-ounce) can diced tomatoes, undrained

1 lb Spaghetti

Parmesan cheese, grated

Instructions

  1. In a shallow dish, combine flour, 1/2 teaspoon salt, and the black pepper. Roll chicken in flour mixture, coating completely.
  2. In a large heavy skillet, heat 3 tablespoons olive oil over high heat until hot; brown chicken on all sides for 5 minutes. Remove chicken from the skillet; set aside. Add mushrooms, green/red peppers, onion, garlic, and remaining 1 tablespoon of olive oil to the skillet and cook 5-8 minutes, or until onions and peppers are slightly tender, stirring occasionally. Adjust the heat a bit as to not burn the garlic.
  3. Add remaining ingredients, including remaining 1/2 teaspoon salt; return chicken to the skillet and bring to a boil. Reduce heat to low and simmer 30 minutes, or until chicken is fork-tender, stirring occasionally.
  4. While the meal simmers have a pot ready to cook the spaghetti then serve over cooked spaghetti, top with grated Parmesan cheese.