So when last we met I was discussing a Mother's Day menu. Today I brought some photos and some recipes to share. The salad is so easy and delicious you will want to have these items on hand regularly.
This recipe is brought to you by Gluten Free and You.
Baby Field Greens Tossed with Portobello Mushrooms
1 -2 package(s) baby portobellos, washed and dried 3-4 Tablespoons basting oil with herbs
1-2 handfuls of field greens per person
Newman's Own Light Balsamic
salt and pepper
shredded parmesan (optional)
Recipe Tip: I used field greens in this recipe, but please use whatever you like. Baby spinach is also delicious.
Preheat oven to 450 degrees. Slice mushrooms into desired size. Coat mushrooms with basting oil in a large bowl. Place mushrooms on a baking sheet, salt and pepper mushrooms and roast for 12-15 minutes. While mushrooms are roasting wash and dry your greens. Once mushrooms are finished toss mushrooms and field greens together. Drizzle Newman's Own Light Balsamic to taste. Sprinkle parmesan if desired. Salad may be served warm or room temperature. Enjoy.
Steamed Shrimp
The following recipe was taken straight off the can of Old Bay Seasoning, one of my favorites in the kitchen.
Recipe Tips: Shrimp are delicious alone or accompanied by a small bowl of melted butter for dipping. Although white vinegar is fine, my mother swears apple cider is best for this dish.
2 Tbsp. Old Bay Seasoning
1/2 cup vinegar
1/2 cup water
1 lb. shrimp in shells
In saucepan, combine first 3 ingredients. Bring to a boil. Add shrimp, stir gently. Cover; steam until tender, about 3-5 minutes. Drain, remove shells.
The steak pictured is NY Strip, one of my favorites. If you are interested in a fantastic cheesecake for dessert, please see April's blog comments. You will find a superb cheesecake recipe.
Perhaps the most important thing to remember about Mother's Day is how very special mothers are and to be thankful for all of them. I love you mom!
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