6 Mother’s Day Recipes You Can Easily Make Last Minute
It’s the day before Mother’s Day, you’re hosting your mom’s celebratory get-together, and it just dawned on you that you’re completely unprepared for it. Rather than going into panic mode, take a deep breath and start planning now. There are plenty of ways to throw together a last-minute Mother’s Day bash without your mom being any the wiser.
Make brunch dishes that require basic ingredients, serve elegant-looking desserts that come together quickly, or prepare no-fail dinner dishes, like a Basic Whole Roasted Chicken, which require minimal prep time. No matter what meal you’re hosting or how many people you have coming over, these 6 recipes will help you pull off a last-minute Mother’s Day feast without a hitch.
1. Tomato, Scallion, and Cheddar Frittata
If you’re hosting brunch but don’t have time to run to the store, prepare Martha Stewart’s Tomato, Scallion, and Cheddar Frittata. The recipe garners delicious results and calls for basic ingredients you most likely already have on hand, including eggs, tomatoes, cheese, and scallions.
If you are missing an ingredient or two, feel free to substitute as you please; spinach, onion, bacon, and ham are just a few of the delicious replacements you can use in this dish. Do note that when you transfer your frittata to the oven, it will appear to be mostly liquid on top. As long as the edges are set, the eggs will finish cooking evenly. The recipe 6 servings and takes 25 minutes to make.
- 1 tablespoon extra-virgin olive oil
- 1 bunch scallions, thinly sliced (1 cup)
- 2 cups grape tomatoes
- Coarse salt and ground pepper
- 8 large eggs, lightly beaten
- ½ cup grated cheddar (1½ ounces)
Directions: Preheat oven to 425 degrees Fahrenheit. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add scallions and tomatoes, season with salt and pepper, and cook about 5 minutes. Add eggs and cheese, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.
2. Citrus Salad With Honey and Mint
Perfect for brunch or as a zesty dinner side dish, Real Simple’s Citrus Salad With Honey and Mint manages to be both simple and stunning. Grapefruit and oranges are sliced into rounds, arranged on individual plates, drizzled with honey, and topped with a mint garnish. The recipe yields 2 servings, so adjust the ingredients accordingly if you’ve got a large crowd coming over.
- 1 grapefruit
- 1 navel orange
- 2 teaspoons honey
- 4 small sprigs fresh mint
Directions: With a knife, cut away the peel and white pith of the grapefruit and orange and slice the fruit into rounds. Arrange the slices on individual plates. Drizzle with the honey and top with the mint.
3. Cucumber Cream Cheese Sandwiches
Add a touch of elegance to your Mother’s Day spread with She Knows’ Cucumber Cream Cheese Sandwiches. Cucumber and cream cheese create a flavorful filling, while orange slices ensure each bite-size sandwich has a tasteful garnish. The recipe yields 10 servings.
- 1 large cucumber, peeled and thinly sliced
- 8 ounces whipped cream cheese
- Mandarin orange slices
- 20 slices of white bread, cut into shapes
Directions: Spread a thin layer of cream cheese on 2 slices of bread. Place two cucumbers on one of the pieces of bread. Make into a sandwich. Repeat, making ten sandwiches. Garnish with a mandarin orange slices or cucumber slices.
4. Basic Whole Roasted Chicken
A roasted chicken is the perfect entrée for any Mother’s Day dinner. Requiring basic items such as herbs, lemon, and salt and pepper, Chow’s recipe helps you create a divine roast without calling for any strange ingredients or confusing techniques. Simply rub the chicken with oil, salt, and pepper, add a few herbs, roast for a few minutes on high, and then finish by roasting on low. It yields 4 servings.
- 1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity
- 1 tablespoon olive oil
- Kosher salt
- Freshly ground black pepper
- 1 medium lemon, thinly sliced (optional)
- Fresh herbs, such as parsley, rosemary, or thyme (optional)
Directions: Heat the oven to 425 degrees Fahrenheit and arrange a rack in the middle. Place the chicken on a work surface or cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the body cavity. Drizzle the oil on the chicken and rub it all over the skin. Season generously inside and out with salt and pepper. Place the lemon and herbs inside the cavity, if using. Place the chicken breast-side up in a large frying pan or cast-iron skillet.
Roast the chicken in the oven for 15 minutes. Reduce the temperature to 375 degrees Fahrenheit and continue roasting until the juices run clear and a thermometer inserted into the inner thigh registers 165 degrees Fahrenheit, about 50 minutes to 1 hour more. Remove the chicken from the oven and place on a cutting board. Let it rest about 15 to 20 minutes before carving.
5. Shrimp Cocktail Salad
Your mom will delight in Good Housekeeping’s Shrimp Cocktail Salad, a superb side that’s filled with a combination of sweet, spicy, and cool flavors. The recipe is ready in just 15 minutes and yields 4 servings. If you don’t typically prepare seafood dishes, Help With Cooking explains all of the basics, including how to defrost, shell, and cook your shrimp.
- 4 large ripe tomatoes
- ¼ cup prepared horseradish
- 2 teaspoons packed brown sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon hot pepper sauce
- 4 stalks celery
- 1 pound cooked, shelled, and deveined jumbo shrimp
Directions: Set fine-mesh sieve over medium bowl. Holding 1 tomato slice over sieve, scoop seeds into sieve. Repeat with remaining slices. Press seeds in sieve to extract as much juice as possible; discard seeds. Divide tomato slices among 4 serving plates. If making ahead, cover and refrigerate up to 2 days.
To prepare the dressing, into bowl with tomato juice, whisk horseradish, brown sugar, oil, lemon juice, hot sauce, and ⅛ teaspoon each salt and freshly ground black pepper until sugar dissolves. If making ahead, cover and refrigerate dressing up to 2 days. To serve, arrange celery slices, then shrimp, over sliced tomatoes. Stir dressing to blend, then drizzle all over shrimp, celery, and tomatoes. Garnish salads with celery leaves.
6. Tiramisu Trifles
Rich, indulgent flavors abound in Food Network’s Tiramisu Trifle, making it the perfect dessert to serve your mom on Mother’s Day. Once you have the ingredients to prepare this recipe, it comes together unbelievably fast. Mix mascarpone with sugar, dip your ladyfingers in a mix of espresso and rum, layer the mascarpone and ladyfingers in individual glasses, and top with whipped cream and cocoa powder. It yields 4 servings.
- ½ pound mascarpone
- 3 tablespoons sugar
- 12 ladyfingers
- ¾ cup espresso
- 1 tablespoon rum
- Whipped cream
- Cocoa powder
Directions: Mix ½ pound mascarpone with 3 tablespoons sugar. Dip 12 ladyfingers in a mix of ¾ cup espresso, and 1 tablespoon rum. Layer the mascarpone and ladyfingers in glasses, breaking the cookies to fit, if necessary. Top with whipped cream and dust with cocoa powder.