Mother’s Day Feast ♥
Here’s a little trivia for you….
Mother’s Day History
Thanks to the hard work of the pioneering women of their times, Julia Ward Howe and Anna Jarvis that the day came into existence. Today the festival of Mothers day is celebrated across 46 countries (though on different dates) and is a hugely popular affair. Millions of people across the globe take the day as an opportunity to honor their mothers, thank them for their efforts in giving them life, raising them and being their constant support and well wishes.
And now for Debi’s “Mother’s Day Feast”
I know it’s so much easier to take Mom out to her favorite restaurant but why not make here a Mother’s Day Feast? A special home cooked meal made just for her and made with all your LOVE ♥ and save a little $$$$ too.
I remember when my Mom and Grandma were still here and the whole family would get together on Mother’s Day, Oh My Goodness the Food so delicious and the Love that was felt around that table, I miss those days…
Just because you live in an RV doesn’t mean you can’t fix a great meal. My RV kitchen has everything my sticks and bricks had. I use a NuWave Induction Cooktop instead of a stovetop and a convection oven instead of a conventional oven.
My Mother’s Day Menu
Shrimp Scampi, Lobster Mashed Potatoes, whole Green Beans and a chilled Salad w/vinaigrette balsamic dressing…
I know what your thinking, TOO EXPENSIVE! NO, not at all… 2 lbs of Shrimp $16.95, 2 Lobster Tails $10.00, Potatoes, Green Beans and salad $4.00. Now that only adds up to $30.95 for four people. If you went out to eat and ordered this meal you would pay well over $100.00 for 4.
2 lb med raw shrimp, peeled and deveined (tails left on OPTIONAL)
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
4 lemon wedges
In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt, and pepper; and bring it to a boil.
Boil uncovered until the sauce is reduced by half.
Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.
Lobster Mashed Potatoes
Peel and dice the potatoes. Put the potatoes in cold water, bring to a boil and cook until fork tender.
Drain, then with a hand mixer on low Slowly add milk and whip until the potatoes are a creamy texture, no lumps.
In a small saute pan over medium heat, melt together the butter and cream.
Add the Old Bay, chili powder and lobster pieces, stir to combine.
♥ Happy Mother’s Day Mom! ♥
Happy Mother’s Day to all of you out there!