Mother's Day Dinner Ideas

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Mother's Day Dinner Ideas

Because moms are special, they deserve a special homemade dinner than eating out this Mother's Day. If you have already picked out the perfect Mother's Day gift for your mom, it is time to spoil her by cooking her a sumptuous Mother's Day dinner. Here is a bunch of easy to prepare and delicious dishes that pair well with wine.

Creamy Lemon Parmesan Chicken

Chicken by Lena Abraham

This Chicken by Lena Abraham is a dish that the whole family will love.

Total prep time: 40 minutes

Yields: 3 servings

What you need:

  • ½ c. all-purpose flour
  • ¾ c. freshly grated Parmesan, divided
  • 1 tsp. garlic powder
  • Zest of ½ lemon
  • Kosher salt
  • Freshly ground black pepper
  • 3 boneless skinless chicken breasts
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. butter
  • 2 cloves garlic, minced
  • 2 c. baby spinach
  • 1 c. heavy cream
  • 2/3 c. low-sodium chicken broth
  • 1 lemon, sliced in rounds and halved
  • ¼ c. thinly sliced fresh basil

Steps to prepare:

  1. On a large plate, add flour with garlic powder ¼ cup Parmesan, and lemon zest. Add salt and pepper and mix with a fork. Coat each chicken breast with flour mixture. Set aside.
  2. In a large skillet over medium-high heat, heat oil until shimmering. Fry chicken for 6 minutes until golden. Flip and cook for another 6 minutes or more until the opposite side is golden. Remove from the pan and set aside.
  3. Turn heat down to medium and add butter to the pan. When butter is melted add garlic and cook for 1 minute until fragrant. Add spinach and cook for 1 to 2 minutes until wilted. Add chicken broth, the remaining 1/2 cup Parmesan, cream and season with more salt and pepper. Stir. Add lemon slices and bring to a simmer and cook for 3 to 4 minutes until thickened slightly. Return chicken to skillet and simmer for 5 to 6 minutes more until chicken is cooked thoroughly.
  4. When chicken is cooked, remove skillet from heat and garnish with basil before serving.

 

Lemon Ricotta Pasta

Lemon Ricotta Pasta by Makinze Gore

This Lemon Ricotta Pasta by Makinze Gore will be your family's new favorite pasta.

 

Total prep time: 25 minutes

Yields: 4 servings

What you need:

  • 1 lb. bucatini or spaghetti
  • 1 c. ricotta
  • ½ c. extra-virgin olive oil
  • ½ c. freshly grated pecorino or Parmesan
  • Zest and juice from 1 lemon
  • Kosher salt
  • Freshly ground black pepper
  • Pinch of crushed red pepper flakes
  • Freshly sliced basil, for serving

Steps to prepare:

  1. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve a cup of pasta water, then drain. Return pasta to pot.
  2. In a medium bowl, add lemon juice, oil, pecorino, ricotta, and zest. Season with salt, pepper, and a pinch of red pepper flakes. Add the 1/4 cup reserved pasta water and ricotta mixture to pasta and toss. Add more pasta water if the sauce is too thick.
  3. Serve with basil, more pecorino, and a drizzle of olive oil.

Lemony Brussels Sprout Salad

Lemony Brussels Sprout Salad by The Good Housekeeping Test Kitchen

This Lemony Brussels Sprout Salad by The Good Housekeeping Test Kitchen is a perfect side to any dish.

Total prep time: 25 minutes

Yields: 8 servings

What you need:

  • ¼ c. fresh lemon juice
  • 3 tbsp. extra-virgin olive oil
  • 1 lb. Brussels sprouts, trimmed and very thinly sliced
  • 1 small head romaine lettuce, chopped
  • 1/3 c. packed grated ricotta salata or pecorino cheese
  • 2/3 c. dried cranberries or golden raisins
  • ½ c. smoked almonds, chopped

Steps to prepare:

  1. In a large bowl, whip lemon juice, olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add sprouts and toss until well-coated. Let stand at least 10 minutes or up to 2 hours.
  2. Before serving, add romaine, ricotta salata, cranberries and almonds; toss to combine.

Chocolate Pudding

 Chocolate Pudding by Makinze Gore

These Chocolate Pudding by Makinze Gore are better than the store-bought pudding.

Total prep time: 2 hours and 35 minutes

Yields: 4 servings

What you need:

  • 1/2 c. granulated sugar
  • 1/4 c. unsweetened cocoa powder
  • 2 tbsp. cornstarch
  • 1/2 tsp. kosher salt
  • 2 1/2 c. milk
  • 3 large egg yolks
  • 3 oz. chopped bittersweet chocolate
  • 2 tbsp. butter
  • 1 tsp. pure vanilla extract
  • Whipped cream, for serving
  • Chocolate shavings, for serving

Steps to prepare:

  1. In a medium saucepan, add cocoa powder, cornstarch, salt, and sugar. Slowly pour in milk, whipping to combine. Place saucepan over medium heat and whisk for 6 minutes until mixture comes to a boil.
  2. In a medium heat proof bowl, place egg yolks and beat until light and frothy. Slowly pour in about ½ cup hot cocoa mixture, whisking to combine. Slowly pour egg mixture back into saucepan, whisking regularly.
  3. Return saucepan to medium heat, whisking for 3 minutes until thickened to a pudding-like consistency.
  4. Take off from heat and whisk in butter, chocolate, and vanilla until smooth. If the mixture looks lumpy at all, strain it through a fine mesh strainer.
  5. Pour chocolate mixture into a large bowl and place plastic wrap directly on the surface of pudding. Refrigerate for 2 hours until chilled.
  6. When ready to serve, spoon into individual bowls or ramekins and top with whipped cream and chocolate shavings.

Whatever you or your family plan to do on Mother's Day, do not starve your mom! A simple homemade dinner will make her feel so special. These Mother's Day dinner ideas are amazing recipes to try to make your mom cry.

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  • Leann Pignone
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