Mother’s Day is just around the corner, and it’s time to show your mom how much you care. What better way to do that than with a delicious homemade dinner? Whether your mom loves classic comfort food or more adventurous flavors, we’ve got you covered with these 18 heartfelt Mother’s Day dinner recipes.
From elegant roasted lamb to decadent chocolate lava cake, each of these dishes is sure to impress. And the best part? They’re all easy to make and can be customized to suit your mom’s tastes. So go ahead, get cooking, and show your mom just how much she means to you.
Herb-Crusted Roast Lamb with Mint Sauce
This classic Mediterranean-inspired dish showcases the rich flavor of lamb perfectly seasoned with a blend of aromatic herbs and served with a refreshing mint sauce. Perfect for special occasions or a warm summer evening.
Ingredients:
– 1 leg of lamb (about 2 lbs), boned and rolled
– 1/4 cup olive oil
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– 2 tbsp chopped fresh parsley
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 cup mint leaves
– 1/2 cup plain yogurt
– 2 tbsp lemon juice
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, rosemary, thyme, parsley, garlic, salt, and pepper.
3. Rub the herb mixture all over the lamb, making sure to coat evenly.
4. Place the lamb in a roasting pan and roast for about 20 minutes per pound, or until it reaches your desired level of doneness.
5. While the lamb is cooking, combine mint leaves, yogurt, and lemon juice in a blender or food processor. Blend until smooth.
6. Serve the roasted lamb with the chilled mint sauce spooned over the top.
Cooking Time: 1-2 hours
Garlic Butter Shrimp Scampi Pasta
This classic Italian dish is a quick and flavorful way to enjoy shrimp with pasta. With just a few ingredients, you can create a delicious meal that’s sure to please.
Ingredients:
– 12 oz (340g) pasta of your choice
– 1 lb (450g) large shrimp, peeled and deveined
– 4 cloves garlic, minced
– 2 tbsp (30ml) unsalted butter
– 2 tbsp (30ml) white wine (optional)
– 1/4 cup (60ml) heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium-high heat. Add garlic and sauté for 1 minute.
3. Add shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
4. Remove shrimp from the skillet and set aside. If using white wine and heavy cream, add to the skillet and simmer for 1 minute.
5. Add cooked pasta to the skillet, tossing with garlic butter sauce.
6. Return shrimp to the skillet and toss with pasta.
7. Season with salt and pepper to taste. Garnish with parsley if desired.
Cooking Time: 15-20 minutes
Classic Beef Wellington with Red Wine Reduction
Elevate your dinner party with this show-stopping beef Wellington recipe, paired with a rich red wine reduction.
Ingredients:
– 1 (1.5-2 pound) filet mignon
– 1/4 cup mushroom duxelles (see note)
– 1 tablespoon all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup butter, softened
– 1 puff pastry sheet, thawed
– Red wine reduction (recipe below)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the beef with flour, salt, and pepper.
3. In a skillet, cook the beef over medium-high heat for 2-3 minutes per side, or until browned.
4. Assemble the Wellington by placing the beef on one half of the puff pastry sheet, leaving a 1/2-inch border. Top with mushroom duxelles and fold the pastry over the beef.
5. Brush the pastry with softened butter and place seam-side down on a baking sheet.
6. Bake for 25-30 minutes or until the pastry is golden brown.
Red Wine Reduction:
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 2 tablespoons butter
– 2 cloves garlic, minced
Combine wine and butter in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer for 10-15 minutes, stirring occasionally, until the reduction is thickened and syrupy.
Lemon Herb Roast Chicken with Garlic Mashed Potatoes
This bright and flavorful recipe combines the richness of roasted chicken with the warmth of garlic mashed potatoes, all infused with the brightness of lemon and herbs.
Ingredients:
For the chicken:
– 1 whole chicken (3-4 lbs)
– 2 lemons, juiced
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– Salt and pepper to taste
For the potatoes:
– 3-4 large potatoes, peeled and cubed
– 1 head of garlic, minced
– 1/4 cup unsalted butter
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, whisk together lemon juice, olive oil, rosemary, thyme, salt, and pepper.
3. Rub the mixture all over the chicken, then place in a roasting pan.
4. Roast for 45-50 minutes or until cooked through.
5. Meanwhile, boil potatoes until tender. Drain and mash with butter, heavy cream, garlic, salt, and pepper.
Cooking Time: Approximately 1 hour and 15 minutes
Pan-Seared Salmon with Dill Cream Sauce
Elevate your dinner game with this flavorful and aromatic pan-seared salmon dish, paired with a tangy and creamy dill sauce. Perfect for a special occasion or a quick weeknight meal.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 tbsp olive oil
– 1/4 cup white wine (optional)
– 2 tbsp unsalted butter
– 1/4 cup heavy cream
– 2 tbsp chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season salmon fillets with salt and pepper.
3. Heat olive oil in a skillet over medium-high heat. Add salmon, skin side up (if applicable). Cook for 2-3 minutes or until browned.
4. Flip salmon and add white wine (if using). Cook for an additional 2-3 minutes or until cooked through.
5. Remove salmon from the skillet and set aside.
6. In the same skillet, melt butter over medium heat. Add heavy cream and chopped dill. Stir until smooth and creamy. Season with salt and pepper to taste.
7. Serve salmon with dill cream sauce spooned over the top.
Cooking Time: 12-15 minutes
Vegetable Lasagna with Béchamel Sauce
Elevate your pasta game with this rich and satisfying vegetable lasagna, topped with a creamy béchamel sauce.
Ingredients:
– 8-10 lasagna noodles
– 2 cups mixed vegetables (zucchini, bell peppers, mushrooms, spinach)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 cup béchamel sauce (see below for recipe)
– Fresh basil leaves, chopped (optional)
Béchamel Sauce:
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 cup milk
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, sauté mixed vegetables, onion, and garlic until tender. Season with salt and pepper.
4. In a separate saucepan, make béchamel sauce by melting butter, then whisking in flour and milk. Bring to a simmer and cook until thickened.
5. Assemble lasagna by spreading béchamel sauce on the bottom of a 9×13-inch baking dish. Arrange noodles, followed by vegetable mixture and mozzarella cheese. Repeat layers two more times, finishing with mozzarella cheese on top.
6. Bake for 30-40 minutes or until golden brown and bubbly. Sprinkle Parmesan cheese on top (optional). Let it rest for 10 minutes before serving.
Grilled Filet Mignon with Chimichurri
Elevate your grilling game with this tender and flavorful Grilled Filet Mignon paired with a zesty Chimichurri sauce.
Ingredients:
– 4 filet mignon steaks (6 oz each)
– 1/2 cup olive oil
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 2 tbsp red wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, parsley, oregano, garlic, and red wine vinegar.
3. Season filet mignon steaks with salt and pepper.
4. Grill steaks for 4-5 minutes per side, or until cooked to desired level of doneness.
5. Let steaks rest for 5 minutes before slicing.
6. Serve sliced filet mignon with Chimichurri sauce spooned over the top.
Cooking Time: Approximately 12-15 minutes total cooking time.
Truffle Risotto with Parmesan and Mushrooms
Experience the rich flavors of Italy with this creamy truffle risotto, perfectly balanced with savory mushrooms and nutty Parmesan cheese.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (e.g., cremini, shiitake), sliced
– 2 teaspoons truffle oil
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent.
2. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
3. Add broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. After 20-25 minutes of cooking, stir in truffle oil and mushrooms. Cook until mushrooms are tender.
5. Remove from heat; stir in Parmesan cheese. Season with salt and pepper to taste.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Stuffed Bell Peppers with Quinoa and Feta
A flavorful and nutritious vegetarian dish that’s perfect for a weeknight dinner or special occasion. This recipe combines the sweetness of bell peppers with the savory flavors of quinoa, feta, and herbs.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked quinoa
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, combine cooked quinoa, feta cheese, parsley, garlic, salt, and pepper.
4. Stuff each bell pepper with the quinoa mixture, filling to the top.
5. Place stuffed bell peppers in a baking dish and drizzle with olive oil.
6. Bake for 25-30 minutes or until bell peppers are tender.
Cooking Time: 25-30 minutes
Braised Short Ribs with Creamy Polenta
Braised Short Ribs with Creamy Polenta: A Hearty Winter’s Delight
This rich and comforting dish is perfect for a cold winter evening. The slow-cooked short ribs fall-off-the-bone tender, while the creamy polenta adds a velvety smoothness to the meal.
Ingredients:
– 4 pounds beef short ribs
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 cups polenta
– 4 cups water
– 2 tablespoons butter
– 2 cups heavy cream
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season short ribs with salt, pepper, and thyme.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs until browned on all sides. Remove from pot and set aside.
4. Add onion and garlic to pot and cook until softened. Add red wine, beef broth, and tomato paste. Stir to combine.
5. Return short ribs to pot, cover with lid, and transfer to oven. Braise for 2 1/2 hours or until tender.
6. Cook polenta according to package instructions. Whisk in butter and heavy cream. Serve with braised short ribs.
Cooking Time: 2 1/2 hours
Spinach and Ricotta Stuffed Shells
Elevate your pasta game with this comforting Italian-inspired dish. Fresh spinach, creamy ricotta cheese, and tender shells come together for a satisfying meal.
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 1 cup whole-milk ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook shells according to package instructions until al dente. Drain and set aside.
3. In a medium bowl, combine spinach, ricotta cheese, Parmesan cheese, and egg. Mix well to combine.
4. Stuff each shell with the spinach-ricotta mixture, placing them in a baking dish as you go.
5. Drizzle the tops with olive oil and season with salt and pepper.
6. Bake for 20-25 minutes or until the shells are lightly browned.
Cooking Time: 20-25 minutes
Roasted Vegetable Tart with Goat Cheese
A flavorful and visually appealing tart that combines the natural sweetness of roasted vegetables with the tanginess of goat cheese.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 large sweet potatoes, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 large zucchini, sliced
– 1/4 cup goat cheese, crumbled
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. Toss sweet potatoes, red bell pepper, and zucchini with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender.
4. Arrange roasted vegetables in the center of the pastry, leaving a 1-inch border around.
5. Sprinkle goat cheese over the vegetables.
6. Fold the edges of the pastry up over the filling to form a crust.
7. Brush the crust with a little water and bake for an additional 15-20 minutes or until golden brown.
8. Garnish with fresh thyme leaves, if desired.
Cooking Time: 35-40 minutes
Seared Scallops with Lemon Butter Sauce
A classic seafood dish that combines the tender sweetness of scallops with a bright and citrusy lemon butter sauce, perfect for a quick and elegant dinner.
Ingredients:
– 12 large scallops
– 2 tablespoons unsalted butter
– 1/4 cup freshly squeezed lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley or chives for garnish
Instructions:
1. Rinse the scallops under cold water, pat dry with paper towels.
2. Season the scallops with salt and pepper.
3. Heat one tablespoon of butter in a large skillet over medium-high heat.
4. Add the scallops and sear for 2-3 minutes on each side, or until they’re opaque and cooked through.
5. Remove the scallops from the skillet and set aside.
6. In the same skillet, add the remaining tablespoon of butter, garlic, and lemon juice.
7. Simmer the sauce over medium heat for 1-2 minutes, stirring occasionally.
8. Serve the seared scallops with the warm lemon butter sauce spooned over the top. Garnish with fresh parsley or chives.
Cooking Time: 10-12 minutes
Chicken Piccata with Capers and White Wine
This classic Italian dish is a masterclass in simplicity, with tender chicken breasts coated in a light, flavorful sauce. A perfect combination of capers, white wine, and lemon juice adds depth to this quick-cooking recipe.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup all-purpose flour
– 1/4 cup butter, softened
– 2 cloves garlic, minced
– 1/4 cup capers, rinsed and drained
– 1/2 cup white wine (dry)
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Season chicken breasts with salt and pepper.
2. Dredge in flour, shaking off excess.
3. In a large skillet, melt butter over medium-high heat. Add garlic and sauté for 1 minute.
4. Add chicken and cook for 3-4 minutes per side, or until cooked through.
5. Remove chicken and set aside.
6. Reduce heat to medium. Add capers, white wine, and lemon juice. Simmer for 2-3 minutes, scraping up any browned bits.
7. Return chicken to skillet and spoon sauce over the top.
8. Serve hot, garnished with additional capers if desired.
Cooking Time: 15-20 minutes
Baked Lobster Tails with Garlic Butter
Savor the rich flavor of succulent lobster tails baked to perfection and infused with a savory garlic butter sauce.
Ingredients:
– 4-6 lobster tails (1/2 pound each)
– 1/2 cup unsalted butter, softened
– 3 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the lobster tails under cold water and pat dry with paper towels.
3. In a small bowl, mix together butter, garlic, lemon juice, salt, and pepper until well combined.
4. Place the lobster tails on a baking sheet lined with parchment paper, leaving about 1 inch between each tail.
5. Spoon the garlic butter mixture evenly over the lobster tails, making sure they’re fully coated.
6. Bake for 12-15 minutes or until the lobster is opaque and flakes easily with a fork.
7. Remove from oven and garnish with chopped parsley if desired. Serve immediately.
Cooking Time: 12-15 minutes
Wild Mushroom and Thyme Soup
Experience the earthy richness of wild mushrooms blended with the subtle warmth of thyme in this comforting soup.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cups mixed wild mushrooms (such as chanterelle, cremini, and shiitake), sliced
– 4 sprigs fresh thyme
– 4 cups vegetable or chicken broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 8-10 minutes.
4. Add the fresh thyme sprigs and broth; bring to a boil, then reduce heat and simmer for 15 minutes.
5. Use an immersion blender or transfer the soup to a blender and puree until smooth.
6. If desired, stir in heavy cream to enrich the soup. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Pesto Grilled Chicken with Roasted Vegetables
Elevate your dinner game with this flavorful and healthy recipe that combines the boldness of pesto with the tender juiciness of grilled chicken and a medley of roasted vegetables.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup freshly made pesto
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 large zucchini, sliced
– 1 large red bell pepper, sliced
– 1 large yellow squash, sliced
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together pesto, olive oil, garlic, salt, and pepper.
3. Brush the mixture evenly onto both sides of the chicken breasts.
4. Grill chicken for 5-6 minutes per side, or until cooked through.
5. Meanwhile, toss vegetables with olive oil, salt, and pepper on a baking sheet.
6. Roast in a preheated oven at 425°F (220°C) for 20-25 minutes, or until tender.
7. Serve grilled chicken with roasted vegetables and enjoy!
Cooking Time: 30-40 minutes
Chocolate Lava Cake with Vanilla Ice Cream
Satisfy your sweet tooth with these decadent chocolate lava cakes, served warm and paired with a scoop of creamy vanilla ice cream.
Ingredients:
– 2 ounces high-quality dark chocolate chips (at least 60% cocoa)
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 large egg
– 1 tablespoon unsalted butter, melted
– 1 cup heavy cream
– Vanilla ice cream (store-bought or homemade)
– Fresh raspberries or whipped cream for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Butter six 6-ounce ramekins and dust with sugar.
2. Melt chocolate chips in a double boiler or microwave-safe bowl. Let cool slightly.
3. Whisk together flour, baking powder, and salt.
4. In a separate bowl, whisk egg, melted butter, and heavy cream. Pour into the dry ingredients and whisk until smooth.
5. Fold in melted chocolate until well combined.
6. Divide batter evenly among ramekins.
7. Bake for 12-15 minutes or until edges are set but centers are still jiggly.
8. Remove from oven and let cool in ramekins for 1 minute.
9. Serve warm with a scoop of vanilla ice cream. Garnish with fresh raspberries or whipped cream, if desired.
Cooking Time: 12-15 minutes
Summary
This Mother’s Day, treat your loved one to a delicious dinner with these heartfelt recipes. From classic Beef Wellington to Pan-Seared Salmon and Truffle Risotto, there’s something for every taste and preference. Impress your mom with Herb-Crusted Roast Lamb or Garlic Butter Shrimp Scampi Pasta. For a comforting option, try Braised Short Ribs with Creamy Polenta or Stuffed Bell Peppers with Quinoa and Feta. Whatever you choose, it’s sure to be a hit on Mother’s Day.
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