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scrambled eggs

Top 5 Mother’s Day Dishes

Mother’s Day is May 11th (less than 2 weeks away) and like most, we celebrate it with food. As a youngster, it was always a treat for me to be able to serve my mom breakfast in bed.

I was more nervous about the possibility of dropping the tray more so than if the food was edible! I would serve the usual Mother’s Day food items such as instant coffee, orange juice, toast, scrambled egg (any other type of egg would have disastrous results) napkin and of course, a flower. It would arrive cold, I might add, and mom would happily eat it as if a chef had prepared it. As I got older, the menu would get a bit more sophisticated (read not having to be supervised) and also I would have been sharing the routine with my younger siblings. I thought I’d share with you these top 5 Mother’s Day recipes to honor mothers around the globe.

scrambled eggsScrambled Eggs Get the skinny here on how to make perfect, moist eggs.

creamy lemon squaresCreamy Lemon Squares Easy-to-make allowing more time with the family.

blueberry-pancakesBlueberry Pancakes Every mom will enjoy these gorgeous-looking pancakes!

glazed baked hamGlazed Baked Ham Two types of glazes from this recipe and read Elise’s tips for a delicious outcome.

The Eggberts SunriserThe Eggbert’s Sunriser Breakfast or brunch served in one skillet…yum!

The Culinary Chase’s Note: When you are a mother, you are never really alone in your thoughts. A mother always has to think twice, once for herself and once for her child. ~Sophia Loren

The post Top 5 Mother’s Day Dishes appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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