Happy Mother's Day

Mother’s Day is typically celebrated with a gift, a card, maybe some flowers and a meal. Most people will take Mom out for lunch or dinner - which is completely acceptable. But how about cooking for that special lady yourself? You want the food to be good but I think the effort you put forth means a lot.

Keep It Simple

Sometimes I think TV has ruined mankind. Sure, there are some good programs; some are even educational. But, almost every show you see about Mother’s Day depicts a man in the kitchen who is totally out of his element - attempting to make some overly complicated meal. I say ‘Keep It Simple.’ 

Play To Your Strengths

Can you make pasta? You can prepare a lovely vodka sauce and some meatballs. Are you a fair hand on the barbeque grill? Surf and turf (steak and shrimp) may be on your Mother’s Day menu. Supplement the meal with some nice bread, a green salad and a good bottle of wine and I’m sure you will have a hit.

There is always someone in the crowd that “can’t even boil water.” Well, if that’s the case go down to the local deli counter at your neighborhood grocery and buy a picnic! The weather this weekend is supposed to be beautiful. I can’t think of a better way to spend the day with your Mom than enjoying nature and having a nice picnic lunch or dinner.

Don’t Forget Dessert

Either way you go with your Mother’s Day meal, don’t forget dessert. Your local bakery will have a nice selection of sweets for your ‘sweetie.’ If you are near a chocolatier, then pick up some truffles. You could also make it a trip out by picking up some ice cream dessert at the local drive-in. 

I’m going to keep it short this week and share a great pasta dish with you. Believe me when I say that almost anyone can do this one. So, get out of your comfort zone and do something special for the Moms in your life. Happy Mother’s Day to you all.  I love you, Mom.

Live, Laugh, Love, and Eat Well.

Vodka Sauce

  • 1 quart Marinara sauce (fresh or good quality canned)
  • 1 cup Vodka
  • ½ cup heavy cream
  • ½ cup parmesan cheese
  • Pasta for 6 (typically I use Penne)

Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 to 12 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.

Lamb Meatballs

  • 2 LB ground lamb (you can substitute ground beef for the lamb)
  • 2 eggs
  • 1 cup Japanese breadcrumbs (Panko)
  • 1 TBSP garlic powder (not salt)
  • 1 TBSP dried Basil
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1 tsp fresh ground black pepper
  • ¼ cup grated Romano or Parmesan cheese
  • ½ tsp crushed red pepper (optional)

Preheat oven to 400° F.

Mix all the ingredients in a bowl by hands until well blended. Form lamb mixture into balls about 3 to 4 ounces each. Place in a greased baking dish, cover with foil and place in oven for 25 minutes. Remove from oven and check to make sure they have cooked completely through. Remove the foil and place back into oven for 10 minutes or until lightly browned. Remove from oven and let sit for 15 minutes to let some of the juices absorb back in to the meatballs. Drain remaining grease and serve with your favorite pasta and sauce.