Chocolates, flowers, a new pair of sunglasses are all divine, but the thing a mother loves most is spending time with her family. Every Mum deserves her own special day, so surprise yours by cooking a delicious meal and waiting on her "hand and foot." Do the dishes, put everything away and give Mum a free pass to do whatever she pleases for the rest of the day!
MENU:
SPINACH, FETA, AND PARMESAN QUICHE
BRIE SALAD WITH RASPBERRY VINAIGRETTE
THE BEST AND EASIEST WHOLE BAKED CHICKEN WITH VEGGIES
LEMON NUT BREAD
SPINACH, FETA, AND PARMESAN QUICHE
Preparation time: 10 mins. Cooking time: ~ 35 mins. Serves: 4 – 6.
6 oz fresh spinach
6 oz crumbled feta cheese
with tomato and basil
1/2 onion, finely chopped
1 tomato, chopped (optional)
1-1/3 cups milk
3 eggs
3/4 cup Bisquick
1/2 tsp sea salt
Fresh ground pepper to taste
Shredded Parmesan cheese
Preheat oven to 400°F. Grease a 10-inch pie pan and set aside. Steam the spinach. In a medium sized bowl combine milk, eggs, Bisquick, salt and pepper. Set aside. Combine the spinach, onion, tomato and feta and place in the bottom of the pie pan. Pour the Bisquick, milk and egg mixture over the top and sprinkle with Parmesan. Bake for 25-35 minutes, until puffed and set.
BRIE SALAD WITH RASPBERRY VINAIGRETTE
Preparation time: 10 minutes. Cooking time: 4 minutes. Serves: 4 – 6.
1 (12 oz/336g) pkg frozen raspberries
1/3 cup balsamic vinegar
2/3 cup canola oil
2 Tbsp sugar
1/8 tsp salt
6 cups mesclun greens or attractive lettuce
1 medium size wheel of brie cheese
(or substitute a good mozzarella or goat cheese)
3/4 cup chopped walnuts
Preheat oven to 400°F. Blend raspberries, vinegar, oil, sugar and salt in the food processor. Strain to remove seeds. Divide greens on salad plates. Spray baking tray with liquid butter (e.g. Pam). Cut brie into 16 wedges and place on baking tray and soften in oven, about 4 minutes. Watch closely. Remove brie on to plates with spatula and place on center of greens. Drizzle dressing over and sprinkle with chopped walnuts. Hints: For an entrée add grilled chicken or salmon. To save time, use good store bought raspberry balsamic dressing.
THE BEST AND EASIEST WHOLE BAKED CHICKEN
WITH VEGGIES
Preparation time: 10 mins. Cooking time: 1-1/2 hours. Serves: ~ 6.
Whole chicken 3 – 5 lbs
Fresh ground sea salt
Fresh ground black pepper
Good butter (like New Zealand) or a good olive oil
Rosemary
Optional:
Olive oil, onion, garlic, carrots, potatoes,
Rosemary
Garnish: Orange slices and basil leaves
Pre-heat oven to 375°F. Remove chicken giblets; rinse thoroughly; pat semi-dry; sprinkle inside with salt and pepper and add sprig of rosemary (optional). Cover with a generous amount of salt and pepper on the outside; spread about 4 Tbsp. of butter over it (you can use your hand). Smear a little butter or olive oil on the bottom of a baking dish and place chicken breast side up. Roast in center of oven about 1 to 1-1/2 hours or until the skin is golden brown and the meat is cooked through.
While the chicken is cooking, chop vegetables and garlic cloves (all roughly cut up). The last 1/2 hour of roasting time, add a little water to the pan, mix all the veggies up, and scatter them around the chicken. Drizzle a little olive oil over the veggies and sprinkle with a good mixture of herbs (salt, pepper, basil, oregano, red pepper, etc.) After 15 minutes give them a stir.
Use an instant-read meat thermometer to check the chicken near the end of cooking. When the internal temperature reaches 170 degrees for breast meat, 180 for thighs (measured in the thickest part), the chicken is done. To test for doneness without a thermometer: cut into the deepest part of the thigh. If the meat is no longer pink and juices run clear, it's done. Let whole chicken rest for 10 minutes before carving and add garnishes.
LEMON NUT BREAD
Preparation time: 15 mins. Cooking time: 50 mins. Makes: 1 loaf.
1/4 cup butter, softened
3 oz sugar
2 eggs
2 tsp lemon juice
1 tsp vanilla
1 cup yogurt
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
Preheat oven to 350°F. Cream butter and sugar. Sift together dry ingredients. Combine all and mix well. Grease a 9 x 5 x 3-inch loaf pan. Bake in oven. Cool on rack. Hint: Can be served for breakfast, snacks or dessert with cream cheese.
Capt. Jan Robinson holds certificates from the Culinary Institute of America, The Ritz Cooking School, and the Cordon Bleu. Her Ship to Shore Cookbook Collection is available at your local marine or bookstore. Or visit www.shiptoshoreINC.com, email CapJan@aol.com or call 1-800-338-6072 and mention All at Sea to receive a discount.
