Mother’s Day Lunch/Dinner Ideas

It’s almost the 2nd Sunday in May and we’re all for celebrating our mothers. In my family, we usually go out to eat, but this year I decided to make lunch for everyone at my house. Restaurants are so busy on Mother’s Day, so I wanted a different ambiance on this special day. I’ve decided to share my menu for the day for those of you also wanting to do something different. Make sure you don’t let mom go into the kitchen! It’s her day so whip up some cocktails so she stays busy!

One-Pot Lemon Garlic Shrimp Pasta

My mother loves shrimp, so this dish was a no-brainer! Easy and delicious.

Ingredients needed:

8 oz linguine

2 tablespoons of olive oil

8 tablespoons of Kelapo Ghee

4 garlic cloves (minced)

1 teaspoon of red pepper flakes

1 ¼ lb of shrimp

Salt (to taste)

Pepper (to taste)

1 teaspoon of dried oregano

4 cups of baby spinach

¼ cup of parmesan cheese (grated)

2 tablespoons of fresh parsley 9chopped)

1 tablespoon of lemon juice

First, make the pasta by following the instructions on the box. Drain it and set aside. Using the same pot (without the water and pasta) add the olive oil and only about 2 tablespoons of ghee. Stir the oils together until the ghee is melted and then drop in the minced garlic and red pepper flakes. Stir together and cook for about 1 minute or two and then add the shrimp. Add as much salt and pepper as you’d, but don’t overdo it. Stir everything together so the shrimp can soak up all the flavors. Cook until shrimp start to turn pink but are not fully cooked. This is when you’ll want to add the spinach and dried oregano. Cook the shrimp and spinach until the spinach is wilted. Next, add in the pasta that was set aside, the remaining ghee, parmesan, and fresh parsley. Stir everything together to make sure the pasta and shrimp are evenly coated. Cook until the ghee and parmesan are completely melted. Once it’s finished cooking, add the lemon and mix together while it’s still hot. Pasta is now ready to serve!

Cheesy Asparagus Gratin

I’ve never made this dish before, but I know my family, being all cheese lovers, will love it!

Ingredients needed:

2 lbs of asparagus (trimmed)

¼ cup of Kelapo Ghee (melted)

3 cloves of garlic (minced)

1 tablespoon of Italian seasoning

Kosher salt (to taste)

Ground black pepper (to taste)

4 oz brie cheese (thinly sliced)

1 cup of shredded mozzarella cheese

2 tablespoons of fresh parsley (chopped)

Kelapo Ghee Non-Stick Cooking Spray

Start by preheating your oven to 400 degrees. Next, grease a baking sheet with the Kelapo Ghee Spray. In a small bowl add the ghee, minced garlic, and Italian seasoning, and stir. Make sure the ghee is completely melted. If not place in the microwave to melt, on a stove top. Next, add salt and pepper to your liking. Place the asparagus on the baking sheet and coat with the ghee mixture. Using your hands, make sure they are evenly coated. Pop them in the oven for about 8 to 10 minutes, or until they’re tender but crisp. Once they’re done, drizzle the cheese on top and place them in the oven once more. Bake for an additional 3 to 5 minutes to until cheese has melted. Once they’re ready, you can immediately serve. Top with parsley for garnish.

Biscuits and Gravy Bake Casserole

Ingredients needed:

Kelapo Ghee Non-Stick Cooking Spray

2 lb. of Italian sausage (casing removed)

3 tablespoons of all-purpose flour

2 ½ cups of milk

Kosher salt (to taste)

Black pepper (to taste)

Cayenne pepper (to taste)

2 cans of refrigerated biscuits

2 tablespoons of Kelapo Ghee (melted)

1 tablespoon of fresh chives (chopped)

 Begin by preheating the oven to 375 degrees. Then grease a 9 x 13’ baking pan with Kelapo Ghee Spray. On a skillet cook the Italian sausage over medium heat and make sure as it’s cooking you break it apart. Once it’s cooked and no longer pink, add salt, black pepper, and cayenne pepper to your liking then stir. Next, add the 3 tablespoons of flour and blend until it’s evenly distributed for about 1 to 2 minutes. Pour in the milk and add more pepper. Stir everything together, increase the heat and bring it to a boil. Once the gravy starts boiling, reduce the heat and let it simmer for about 5 to 6 minutes, or until it’s thickened. Once the gravy has thickened, remove from heat and set aside. Open the can of refrigerated biscuits, take each biscuit and cut it into 4 pieces. Layer the baking pan with half of the biscuits at the bottom and pour the gravy on top. Last, top the gravy with the remaining biscuits and spray the biscuits with Kelapo Ghee Spray and season with black pepper. Pop it in the oven for 20 minutes or until it cooks through. Garnish with chives when it’s ready to serve.

If you’re looking for drink recipes these are a few I’ve tried before:

White Sangria Sparkler

Strawberry Mango Mimosas

Be appreciative of your mother always, but there’s nothing wrong with dedicating a full day to them! So share love and joy today and always.

Peace, love and Kelapo


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