On the 8th of May, after you’ve picked up an adorable gift for your Mother’s day gift and card, it is time for you to treat her a little more by cooking delicious delicacies. A home-cooked meal from her kids will make her feel special and it will show that you took extra time and care to make her day a memorable one!
Here is a little bit of the history of mother’s day origination. Anna Jarvis, whose mother had organized women’s groups to promote friendship and health, originated Mother’s Day in Philadelphia. On 12th May 1907, she held a memorial service at her late mother’s church in Grafton, West Virginia. Within five years, every state observed the day and in 1914 US president Woodrow Wilson made it a National Holiday.
Delicious and Effortless Mother’s Day Recipes For Your Mom!
Feel like you are less than a pro in the kitchen? Don’t fret. We have come up with a bunch of recipes that are not only delicious but are effortless to make. So, you need not have to be an expert chef to prepare a delightful menu for your mom.
No matter what your mom’s favorite food is, we have included almost everything from breakfast to lunch and dinner to dessert. Additionally, you need not have to go extravagant shopping as well. The ingredients we have used are probably already present in your fridge.
So, let’s whip up a delicious and soulful menu for your mom this Mother’s Day with these special recipes:
- Lemon Blueberry Yogurt Loaf
- Lemon Ricotta Pasta
- Creamy Lemon Chicken Pasta
- One-skillet Lasagna
- Lemon Blueberry Cake
Lemon Blueberry Yogurt Loaf
Easy to bake and delightful – no wonder why this can be one of the perfect Mother’s day special recipes! The brightness of lemon and the fruity burst of blueberries will perfectly combine to give you a perfectly balanced loaf of bread!
Quick Stats
Prep time: 20 minutes
Cooking time: 1 hour
Servings: 8 slices
Ingredients
- 1 ½ cups all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup oil
- 1 heaping cup of blueberries, fresh or frozen
- 1 cup powdered sugar
- 3-4 Tablespoons fresh lemon juice
Method to Prepare
- Firstly, preheat the oven to 350 degrees F and grease the bottom and sides of a loaf pan.
- Take a medium bowl and whisk together flour, baking powder, and salt. Take another bowl, and beat together yogurt, sugar, eggs, lemon zest, vanilla, and oil.
- Now, fold the dry ingredients into the wet ingredients, slowly.
- Take a separate bowl and mix the blueberries with 1 tablespoon of flour and gently fold them into the mixed batter.
- Now, pour the batter into the greased loaf pan and bake for 55 minutes, until a toothpick comes out clean from the center.
- Remove the pan from the oven and let it cool for 10 minutes. Transfer your bread loaf to a wire rack to cool completely.
- Now, prepare the glaze. Take a bowl and whisk together powdered sugar and lime juice.
- Drizzle it over the top of the cooled loaf.
- Serve and enjoy!
Must Check: Meatloaf Recipe: Deliciously Stuffed Classic Meat Dish!
Lemon Ricotta Pasta
A perfect one-pot Mother’s day special dish – this Lemon Ricotta Pasta is a zesty delight. This pasta recipe is fresh, light, and effortless to make. Additionally, it is a very customizable recipe. So, choose your favorite pasta and turn it into a zesty and tangy delicacy!
Quick Stats
Prep time: 10 minutes
Cooking time: 25 minutes
Servings: 4 serves
Ingredients
- Kosher salt
- 1 lb. bucatini or spaghetti
- 1 c. ricotta
- 1/2 c. freshly grated Pecorino
- 1/2 c. extra-virgin olive oil
- Zest and juice of 1 lemon
- Freshly ground black pepper
- Pinch crushed red pepper flakes
- Freshly sliced basil
Method to Prepare
- Take a large pot, pour water into it, and add salt to it. Boil your pasta until al dente.
- Reserve one cup of pasta before draining the water. Return the pasta to the pot.
- Now, take a medium bowl and stir ricotta, pecorino, oil, lemon zest, and lime juice together.
- Season the lime mixture with salt, pepper, and red chili flakes as per your liking.
- Add the prepared mixture to the pasta along with the reserved pasta water. Toss and add more pasta water as much as you need to coat the noodles.
- Cook until water evaporates and the pasta is saucy.
- Transfer the pasta to a serving plate and top it with basil, pecorino, and drizzle oil.
- Serve and enjoy!
Also Read: Pink Sauce Pasta Recipe: Homemade and Easy Pink Sauce Recipe!
Creamy Lemon Chicken Pasta
Made in just one pot with only 9 ingredients and ready – from prep to finish – in just half or less – this creamy lemon chicken pasta is a delightful recipe. It will give you a fast, fantastic, creamy, rich, and flavor-bursting creamy chicken pasta. So, if you want to make something zippy for this Mother’s day special menu, then try this recipe.
Quick Stats
Prep time: 10 minutes
Cooking time: 20 minutes
Servings: 4 people
Ingredients
- 1 Pound Boneless Skinless Chicken Breasts
- 2 tbsp Unsalted Butter
- 1 large Shallot – finely diced
- 2 Cloves Garlic – minced
- 1 tablespoon All Purpose Flour
- 2 Cups Chicken Broth
- 1 ½ Cups Half-and-Half
- 8 ounces Linguine – broken in half
- 1 ¼ Cup Peas
- 1 bunch of fresh Basil
- 1 Lemon
- ½ Cup Parmesan Cheese – grated,
- Kosher Salt
- Fresh Ground Pepper – to taste
Method to Prepare
- Take a large straight-sided skillet and melt one tablespoon of butter over medium-high flame.
- Add the chicken pieces and season with salt and pepper generously. Cook the chicken until brown on all sides, for 4 to 6 minutes. Transfer this chicken to a plate.
- Add the remaining butter into the skillet and add shallots and season it with salt and pepper.
- Cook the shallots for about 2 minutes, until softened. Then, add garlic and cook for a minute, until fragrant.
- Add in the flour to the skillet and cook and stir for one more minute.
- Then, pour in the chicken broth and half-and-half. Whisk well to combine. Add the cooked chicken back in the skillet along with pasta and a large sprig of basil.
- Bring the mixture to a slow boil, stir occasionally, then immediately reduce to a simmer.
- Cover the pan and cook for 10 minutes, until pasta is al dente. Get rid of the sprig from the pan and discard it.
- Cook the pasta for another minute and then stir in parmesan and chopped basil. Taste the pasta and adjust for the seasoning as per your liking with salt and pepper.
- Transfer it to a serving plate, and garnish it with crushed red pepper flakes, and grated parmesan.
- Serve immediately and enjoy!
Must Check: Chicken Alfredo Recipe – Delicious Recipe with Homemade Sauce
One Skillet Lasagna
Skillet Lasagna is the perfect comfort food that you can include in your Mother’s day special menu. The reason is that you cook it all in one pan! This not only makes the cooking effortless but cleanup is a breeze with this recipe! This lasagna recipe is so flavorful that it will provide you with the authentic Italian taste and that is why you MUST try it!
Quick Stats
Prep time: 10 minutes
Cooking time: 30 minutes
Servings: 6 serves
Ingredients
- ¾ pound ground chicken
- 2 garlic cloves, minced
- 1 can diced tomatoes with basil, oregano, and garlic, undrained
- 2 jars (14 ounces each) of spaghetti sauce
- ⅔ cup condensed cream of onion soup, undiluted
- 2 large eggs, lightly beaten
- 1 ¼ cup cottage cheese
- ¾ teaspoon Italian seasoning
- 9 no-cook lasagna noodles
- ½ cup shredded Colby-Monterey Jack cheese
- ½ cup shredded part-skim mozzarella cheese
Method to Prepare
- Take a large skillet and cook chicken and garlic over medium heat until the meat is no longer pink. Once cooked, break the meat into crumbles and drain.
- Now, stir in tomatoes and spaghetti sauce and heat through. Once cooked, transfer it to a large bowl.
- Take a small bowl and combine soup, eggs, cottage cheese, and Italian seasoning.
- Now, return 1 cup of meat sauce to the skillet and spread evenly.
- Layer it with 1 cup of cottage cheese mixture, 1 ½ cup of meat sauce, and then half the noodles.
- Repeat the same layering process and top the pan with the remaining meat sauce.
- Bring the lasagna to a boil. Once it is boiling, reduce the heat, cover the skillet and simmer for 15 minutes, until noodles are tender.
- Remove from the heat, sprinkle with shredded cheese, cover it, and let it cool for a couple of minutes.
- Serve immediately and enjoy!
Lemon Blueberry Cake
Still, have some lime and blueberry in your fridge? Well, fret not. Don’t throw them away, we will utilize them perfectly. This lemon blueberry cake is bursting with natural flavors and is so refreshing! It is a moist and easy-to-make cake, which is filled with delicious blueberry and lemon buttercream.
Quick Stats
Prep time: 30 minutes
Cook time: 30 minutes
Servings: 10 slices
Ingredients
For the Cake:
- 1 ¾ cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp kosher salt
- 1 2/3 cup granulated sugar 333g
- 3/4 cup unsalted butter
- 3 egg whites at room temperature
- 1/2 cup whole milk
- 1/2 cup sour cream
- ⅓ cup lemon juice
- 1 tbsp lemon zest
- 1 tbsp vanilla extract
- 1 1/3 cup blueberries
For the Reduction:
- 1 tbsp water
- 1 1/2 cup blueberries
- 1 tbsp granulated sugar
- 1 tbsp lemon juice fresh
For the Lemon Buttercream:
- 1 ½ cups unsalted butter
- 6 cups confectioners’ sugar
- 3 tbsp lemon juice
- ¼ tsp kosher salt
Method to Prepare
For the Cake:
- Begin the recipe by preheating the oven to 340 degrees F.
- Grease the baking sheet with butter and flour.
- Take a large bowl and mix the dry ingredients including the sugar.
- Now, beat the wet ingredients together in a medium bowl.
- Take a small bowl and add blueberries and lemon zest to it. Coat them with about 1 to 2 tablespoons of flour.
- Now, add the wet mixture to the dry and mix until just combined.
- Fold in blueberry mixture at the end and mix once again until everything combines.
- Add the mixture evenly into the cake pans and bake for half an hour until the centers are springy to touch.
For the Reduction:
- Get a small bowl and add ½ cup of blueberries to it. Slide it into the freezer.
- Take a small saucepan and put it over medium-low heat. Add 1 cup of blueberries, 1 tablespoon of each lime juice, water, and granulated sugar.
- Mash and stir everything for one minute and then reduce the heat to a simmer.
- Simmer the mixture until reduced by half. Strain into a small bowl and let it chill.
For the Lemon Buttercream:
- Now, let’s make the buttercream.
- Take a stand mixture and cream the butter. Sift the confectioners’ sugar in a few batches, scrape the bowl down, and mix it once again.
- Mix it until the color is lighter and homogeneous.
- Add lemon juice a tablespoon at a time until you get the desired consistency and taste.
- Transfer about 2 to 4 cups of cream to a small bowl and add blueberry mixture one tablespoon at a time until the desired flavor is achieved.
- Now, pour the blueberry buttercream and around the same amount of lemon-vanilla buttercream into piping bags.
- Cut off the tips of both and add them both to one big piping bag and snip its tip-off.
For the Assembly:
- Take your cake and slice it. Pipe blueberry or vanilla buttercream between each layer.
- Add a thick line of lemon buttercream to the edge.
- Pipe the plain lemon cream around the sides and smooth the cake for a naked look.
- Use a large closed star (tip no. 846), pipe a circle of dollops from the edge of the cake.
- Add frozen blueberries to the inside of the circle.
- Serve it cold and enjoy!
Must Check: Banana Split Cake Recipe: Make This Delicious Dessert at Home Effortlessly!
Final Words
This Mother’s day, make these delicious and effortless recipes for your mum. The best thing about these recipes is that you won’t need to do too much of cleaning up. So, whip up these delicious and quick recipes and shower your mom with love!
