My brother, sister and I celebrate Mother’s Day with our respective families, and then we head over to our parent’s house to celebrate our mom. We literally feast the entire day. I couldn’t ask for a better way to celebrate being a mom.
Thinking about celebrating the fabulous lady in your life? Here are a few steps for planning the best brunch, lunch or dinner before the weekend:
- Scout out recipes. My family loves brunch so I love to Pin recipes that we haven’t tried or start digging through my cookbooks in advance. I like to offer something sweet, and salty, and tater tots…with my family there is always tater tots. Check out Burkett’s Pinterest Board for weekend breakfast ideas. Also, I’ve included two recipes that will be part of my Mother’s Day brunch this year at the bottom of this post.
- Plan your menu. Once you’ve bookmarked, dog-eared, and pinned all the delicious recipes you can find, pick 3-4 options you want to make. I like cooking, but my sister prefers her kids cook for her. There are plenty of meals that are easy for kids to help make. Add one or two to your menu.
- Develop a meal prep timeline. There is nothing worse than not being able to enjoy yourself during a party or gathering because you’re stuck in the kitchen. Develop a plan of attack and start getting tasks out of the way a couple of days ahead. Serving drinks? Make the mix the day before. Sausage patties? They can be frozen one or two days ahead. Baking a cake? Store it unfrosted in an airtight container for up to 24 hours. Get yourself organized so you can enjoy the day!
Ready to start shopping? Get to the grocery and pick up the necessary ingredients. Ensure you have the appropriate kitchen supplies as well. Burkett Restaurant Equipment carries all the baking equipment & supplies, catering equipment and cookware you could ever need. Now get your mother some flowers and get to work!
As mentioned above, here are two recipes from my Mother’s Day brunch this year.
Migas con huevos is a delightful and simple Tex-Mex breakfast made of scrambled eggs and tortilla strips. Don’t be intimidated by this list of ingredients. I like mine chock full of veggies, but you can tweak it to meet your preferences.
1/2 tablespoon vegetable oil
1 medium white onion, chopped
1 red bell pepper, diced
2-3 green onions, white and green parts, chopped
1 medium jalapeño, seeds and ribs removed and finely chopped
8 eggs, beaten
4 large handfuls of tortilla chips, lightly broken up
1 cup Monterey Jack cheese, shredded
Heat oil in a large skillet over medium-high heat. Add onions and cook until lightly browned. Add pepper, green onions, and jalapeño and continue to cook until softened, 2-3 minutes.
Meanwhile, place the eggs in a large bowl and whisk until smooth. Lower the heat to medium-low, add the eggs and stir to incorporate. Add tortilla chips and gently stir breaking up the eggs to create a scramble. Season with salt, sprinkle with cheese, and serve.
Giant Chocolate Chip layered cookie cake
Take a look at this recipe from Martha Stewart
4 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups light brown sugar
3/4 cup white sugar
3 teaspoons vanilla extract
2 eggs plus 2 egg yolks
3/4 heavy cream
2 cups chocolate chips
2 pounds (4 8-ounce packages) cream cheese
1/2 cup confectioners’ sugar, sifted
- Preheat oven to 350 degrees. Whisk flour, baking soda, and salt in a medium bowl. Put butter and brown and granulated sugars into mixer bowl; mix on medium until pale and fluffy. Mix in vanilla, eggs, and yolks. Reduce speed to low. Add flour mixture in 2 batches, alternating with the cream. Stir in chocolate chips.
- For each of the 5 layers, drop 1 level cup batter onto center of a baking sheet lined with parchment (keep unbaked dough refrigerated). Using a small offset spatula, spread into an 8-inch circle. Bake until edges are pale golden brown, about 12 minutes. Remove from oven. Use offset spatula to reshape circle. Return to oven; bake until edges are golden brown, 8 to 10 minutes more. Transfer to wire rack; let cool. Can be stored airtight up to 1 day.
- Mix cream cheese and confectioners’ sugar in clean mixer bowl on medium-high speed until pale and fluffy. Spread onto 4 cookies. Stack cookies, placing unfrosted cookie on top. Refrigerate until frosting is set, at least 20 minutes or up to 4 hours. Serve at room temperature.