Mother's Day Brunch
Mother’s Day in my home growing up meant an afternoon brunch filled with a hodgepodge of my mom’s favorite dishes. Every year she would sit like a queen and dole out a menu of different of salads, casseroles, shrimp, steak, cakes, and mimosas for us to prepare. For this Mother’s Day, pick up some local, ethically raised poultry and try two of my family favorites!
My family favorite: Broccoli Soufflé.
Although it may not sound amazing, it is always a crowd favorite!
10 oz. broccoli florets
1 can cream of mushroom soup*
1 small onion
1 cup shredded cheddar cheese*
1 cup mayonnaise*
Steam broccoli for 5 minutes, until bright green
Chop the onion
Whisk the eggs
Combine the eggs, mayonnaise, mushroom soup, chopped onions, and cheese
Fold in the broccoli last to keep the florets from falling apart completely
Butter a 13 x 9 glass baking dish, and add combined ingredients
Bake for 1 hour at 350° Fahrenheit
*When buying eggs, mayonnaise, and milk products be sure to buy from ethical and local suppliers when possible!
Waldorf Chicken Salad
The classic “Waldorf” salad is made with walnuts, but we replaced it with pecans because we like them better, but either way will do!
This chicken salad could be scooped onto crackers, eaten as an entree, or made into tea sandwiches for the perfect Mother’s Day Tea.
1/2 cup chopped pecans or walnuts
3 cups chopped, cooked chicken* (about a pound of raw chicken breast)
1 cup seedless red grapes, halved
1 large Gala apple, diced
1 cup celery, diced
1/2 cup mayonnaise*
1/4 cup honey mustard
1/4 cup apple cider vinegar
Salt and pepper to taste
2 tsp. of garlic powder (but we really like garlic!)
Preheat oven to 350°.
Bake Walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through.
Stir together chicken, grapes, apples, celery, mayo, vinegar, and pecans. Add salt, pepper, and garlic to taste.
*When buying chicken and mayonnaise be sure to buy from ethical and local suppliers when possible!