Mother's Day Menu Recipes


Celebrate Mother's Day with Brunch at 110 Grill! Crossgates
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Mother's Day Menu Recipes

1. Breakfast in Bed: Blueberry Pancakes

Ingredients:

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup milk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 1 cup fresh blueberries
  • Maple syrup for serving

Instructions:

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk together the buttermilk, milk, egg, and melted butter.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined.
  4. Gently fold in the blueberries.
  5. Heat a non-stick skillet over medium heat and grease with butter or cooking spray.
  6. Scoop 1/4 cup of batter onto the skillet for each pancake.
  7. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
  8. Serve with maple syrup.

Nutrition:

  • Calories: 150
  • Carbohydrates: 22g
  • Protein: 4g
  • Fat: 5g
  • Sodium: 250mg
  • Sugar: 7g

2. Lunch: Caprese Salad

Ingredients:

  • 2 large ripe tomatoes
  • 8 ounces fresh mozzarella cheese
  • 1/2 cup fresh basil leaves
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste

Instructions:

  1. Slice the tomatoes and mozzarella cheese into 1/4-inch thick slices.
  2. Arrange the tomato and mozzarella slices on a platter, alternating them.
  3. Tuck the basil leaves in between the tomato and mozzarella slices.
  4. In a small bowl, whisk together the olive oil and balsamic vinegar.
  5. Drizzle the dressing over the salad.
  6. Season with salt and pepper to taste.

Nutrition:

  • Calories: 250
  • Carbohydrates: 6g
  • Protein: 12g
  • Fat: 20g
  • Sodium: 300mg
  • Sugar: 4g

3. Dinner: Garlic Herb Roasted Chicken

Ingredients:

  • 1 whole chicken (3-4 pounds)
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh herbs (rosemary, thyme, parsley)
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Rinse the chicken and pat it dry with paper towels.
  3. In a small bowl, combine the minced garlic, chopped herbs, olive oil, salt, and pepper.
  4. Rub the garlic herb mixture all over the chicken, including under the skin.
  5. Place the chicken on a roasting rack in a roasting pan.
  6. Roast for about 1 hour or until the internal temperature reaches 165°F (74°C).
  7. Let the chicken rest for 10 minutes before carving.

Nutrition:

  • Calories: 400
  • Carbohydrates: 0g
  • Protein: 40g
  • Fat: 25g
  • Sodium: 300mg
  • Sugar: 0g

4. Dessert: Strawberry Shortcake

Ingredients:

  • 1 pound fresh strawberries, hulled and sliced
  • 2 tablespoons sugar
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 2/3 cup milk
  • Whipped cream for serving

Instructions:

  1. In a bowl, combine the sliced strawberries and 2 tablespoons of sugar.
  2. Let them sit for at least 30 minutes to release their juices.
  3. Preheat the oven to 425°F (220°C).
  4. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  5. Add the cold cubed butter to the flour mixture and use a pastry cutter or your hands to cut it into the flour until it resembles coarse crumbs.
  6. Add the milk and stir until just combined.
  7. Turn the dough out onto a floured surface and gently knead it a few times.
  8. Pat the dough into a 1-inch thick round and use a biscuit cutter to cut out shortcakes.
  9. Place the shortcakes on a baking sheet lined with parchment paper.
  10. Bake for 12-15 minutes or until golden brown.
  11. Let the shortcakes cool slightly before assembling.
  12. To assemble, split the shortcakes in half and fill with the macerated strawberries.
  13. Top with whipped cream and serve.

Nutrition:

  • Calories: 300
  • Carbohydrates: 45g
  • Protein: 4g
  • Fat: 12g
  • Sodium: 200mg
  • Sugar: 10g

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