Cook Your Mom These Delicious Dinners For Mother’s Day

Homemade Mother’s Day dinner feels a little more special than eating out, especially for moms who are used to cooking for their kids and not the other way around. And since you might need some delicious recipes to help you out with this important meal, check out our list of Mother’s day dinner ideas and choose your favorite. 


  1. Easy Greek Salmon

Source - delish.com

This meal has it all flavor, meat, and lots of veggies. A perfect way to end the special evening. 


Ingredients

For The Topping

  • 1/4 c. extra-virgin olive oil
  • Juice of 2 lemons
  • 1 clove garlic, minced
  • 1 tsp. dried oregano
  • 1/2 tsp. red pepper flakes
  • Freshly ground black pepper
  • 1 c. cubed feta
  • 1 c. quartered tomatoes or halved cherry tomatoes
  • 1/4 c. sliced kalamata olives
  • 1/4 c. chopped Persian cucumbers 
  • 1/4 chopped red onion 
  • 2 tbsp. freshly chopped dill

For The Salmon

  • 1 lemon, thinly sliced
  • 1 small red onion, sliced
  • 4 salmon fillets (12-oz. total), patted dry with paper towels 
  • Kosher salt
  • Freshly ground black pepper

Instructions 

  1. Preheat the oven to 375°. Marinate feta: In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, and red pepper flakes. Season with pepper and add feta, tossing to coat. Cover and refrigerate for about 10 minutes while preparing other ingredients.
  2. Roast fish: Scatter the sliced lemon and red onion at the bottom of a large baking dish. Add salmon fillets, skin side down, to the baking dish. Season with salt and pepper and bake until opaque and flaky, 18 to 20 minutes.
  3. Meanwhile, make topping: Into the bowl with feta, add tomatoes, olives, cucumbers, chopped red onion, and dill. Fold gently to combine.
  4. To serve: Plate salmon with lemon and red onion slices and top with feta mixture.

  1. Cheesy Sausage and Pepper Pasta Bake

Source - womansday.com

This one-pan recipe is the easiest thing you’ll ever make. 


Ingredients 

  • 1 lb. sweet Italian sausage, casings removed
  • 1 tbsp. olive oil
  • 1 medium onion, chopped
  • 1 red pepper, chopped
  • 1 tsp. dried thyme
  • Kosher salt
  • Red pepper flakes
  • 1 15-oz can diced tomatoes
  • 12 oz. penne
  • 4 oz. sharp Cheddar cheese, grated
  • 4 oz. Gruyère cheese, grated
  • Grated Parmesan and chopped parsley, for serving

Instructions 

  1. Heat oven to 375°F. Heat large oven-safe skillet on medium. Add sausage and cook, breaking up into small pieces, until browned, 6 to 8 minutes; transfer to plate.
  2. Add oil to skillet, then onion, red pepper, and thyme. Season with ½ tsp salt and pinch of red pepper flakes. Cook, stirring occasionally, until tender, 5 to 7 minutes.
  3. Add tomatoes (and their juices) and 2 cups of water, then stir in pasta. Bring to a boil, then reduce heat and simmer, covered, 10 minutes (pasta should still have just a slight bite or tightness).
  4. Remove from heat and fold in sausage and 1/3 cup each Cheddar and Gruyère. Top with remaining cheese and bake until bubbly, 10 to 12 minutes. Serve sprinkled with Parmesan and parsley if desired.

  1. Steak and Roasted Radish Pitas with Feta Salsa

Source - womansday.com

A spread that your mom will remember for a long time. She might even expect it every Mother’s Day, so watch out! 


Ingredients 

  • 2 bunches small radishes (about 1 lb total), quartered (or cut into wedges if very large)
  • 1/4 c. olive oil
  • Kosher salt
  • Pepper
  • 1 lb. skirt steak, cut crosswise into 4-inch pieces
  • 1/2 c. flat-leaf parsley, chopped
  • 1/2 c. mint, chopped
  • 2 tbsp. fresh lemon juice
  • 1 oz. crumbled feta cheese
  • Pinch red pepper flakes
  • 4 small pita breads

Instructions 

  1. Heat oven to 400°F. On a large rimmed baking sheet, toss radishes with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Roast until tender, 10 to 15 minutes. 
  2. Meanwhile, heat 1 tablespoon oil in a large skillet on high. Season steak with 1/2 teaspoon each salt and pepper and cook to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest at least 5 minutes before slicing. 
  3. In a small bowl, combine parsley, mint, lemon juice, feta, red pepper flakes, and remaining 2 tablespoon olive oil.
  4. Slice steak and serve with salsa, radishes, and pitas.

  1. Creamy Lemon Parmesan Chicken

Source - delish.com

This creamy and very filling dinner might be exactly the kind of comfort food mom wants for her dinner. 


Ingredients 

  • 1/2 c. all-purpose flour
  • 3/4 c. freshly grated Parmesan, divided
  • 1 tsp. garlic powder
  • Zest of 1/2 lemon
  • Kosher salt
  • Freshly ground black pepper
  • 3 boneless skinless chicken breasts
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. butter
  • 2 cloves garlic, minced
  • 2 c. baby spinach
  • 1 c. heavy cream
  • 2/3 c. low-sodium chicken broth
  • 1 lemon, sliced in rounds and halved
  • 1/4 c. thinly sliced fresh basil

Instructions 

  1. On a large plate, combine flour with 1/4 cup Parmesan, garlic powder, and lemon zest. Season generously with salt and pepper and mix thoroughly with a fork. Dredge each chicken breast on all sides with flour mixture. Set aside.
  2. In a large skillet over medium-high heat, heat oil until shimmering but not smoking. Add chicken and sear until golden, 6 minutes. Flip and cook until opposite side is golden, around 6 minutes more. Remove from pan and set aside.
  3. Turn heat down to medium and add butter to pan. When butter is melted add garlic and cook until fragrant, about 1 minute. Add spinach and cook until wilted, 1 to 2 minutes. Add chicken broth, cream, and remaining 1/2 cup Parmesan and season with more salt and pepper. Stir to combine. Add lemon slices and bring to a simmer and cook until thickened slightly, 3 to 4 minutes. Return chicken to skillet and simmer until chicken is cooked through, 5 to 6 minutes more.
  4. When chicken is cooked, remove skillet from heat and garnish with basil before serving.

  1. Buffalo Chicken Enchiladas

Source - foodnetwork.com

Surprise your mom with this unreal corn tortillas stuffed with a cheesy Buffalo chicken filling for a mashup.


Ingredients

  • 3 tablespoons unsalted butter, melted, plus more for greasing the pan
  • 4 cups shredded rotisserie chicken 
  • 8 ounces cream cheese, at room temperature
  • 2 cups shredded Cheddar
  • 1 cup Buffalo-style hot sauce, plus more for serving
  • 1 bunch scallions, thinly sliced, white and green parts separated
  • 1/4 teaspoon ground cumin 
  • 16 corn tortillas
  • 2 tablespoons crumbled blue cheese
  • 2 tablespoons blue cheese dressing

Instructions 

  1. Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
  2. Mix the chicken, cream cheese, 1 cup of the Cheddar, 1/3 cup of the hot sauce, white parts of the scallions and cumin in a large bowl until well combined. Stir together the butter, remaining 2/3 cup hot sauce and 3 tablespoons water in a medium bowl. 
  3. Microwave the tortillas in batches until warm, softened and foldable, about 30 seconds. Keep warm between damp paper towels. 
  4. Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup Cheddar and the blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes. 
  5. Drizzle the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Serve with more hot sauce. 


Make the mom of your life feel special and loved by cooking her the best dinner ever! 

Be the first to comment

All comments are moderated before being published