Celebrate mother's with home made meals

Sunday is the busiest day of the year for restaurants. People feel the best way to celebrate mom is by taking her out to her favorite restaurant. I, however, think differently. The very first Sunday after I left the restaurant business was Mother’s Day. Instead of bringing her out to dinner, I was able to celebrate with her and my family by cooking dinner.

While I don’t remember what I cooked that day, I did want to share with you a menu that your mom would be more than happy to have served to her. For and appetizer, we have Shrimp Cakes. Today’s entree is Mona’s Chicken Delight. For dessert, Strawberry Poppers. So gather your ingredients, and Let’s head to the kitchen!

Shrimp Cakes

Here’s a take on the popular crab cakes. Shrimp s a great substitution for crab. You can omit the hot sauce if you please.

Canola oil

1/2 cup minced onion

1/2 cup minced celery

1/2 cup minced green peppers

2 cups chopped shrimp

1 bunch green onions, tops only, minced

1/2 teaspoon hot sauce

1 teaspoon lemon juice

1 teaspoon Creole mustard

1 teaspoon Creole seasoning

1 cup breadcrumbs, plus for more for breading

2 eggs, beaten

Heat 1/2 tablespoon canola oil in a medium sauté pan over medium-high heat. Add onion, celery, and green pepper and sauté until vegetables softened; cool slightly.

In a large mixing bowl, combine cooked vegetables, shrimp, minced green onions, hot sauce, lemon juice, mustard, Creole seasoning, breadcrumbs, and eggs. Divide into 8 equal portions and shape into patties about 1/2-thick. Coat with bread crumbs on all sides.

Pour canola oil to 1/2-inch deep in a large cast iron pan. Heat until oil shimmers but is not smoking. Working in batches, fry patties until browned on the bottom, about 5 minutes. Carefully flip and brown on the remaining side; drain on paper towels. Serve with remoulade or tartar sauce.

Mona’s Chicken Delight

Here’s a dish from the greatest cook I have ever had the pleasure of eating from, my mom. How she was able to prepare meals for the nine of us is amazing. She is, beyond a shadow of a doubt, my greatest mentor.

4 chicken breast, cooked and diced

1 can cream of chicken soup

1 8-ounce carton sour cream

1 package (1 tube) Ritz crackers, crushed

3/4 stick margarine, melted

Poppy seeds

Mix chicken, soup and sour cream together then place in a baking dish. Mix crackers and margarine together. Put on top of the first mixture. Sprinkle poppy seeds over all. Bake in a preheated 350 degree oven for 20-30 minutes.

Strawberry Poppers

Here’s a fresh dessert that are great this time of year. Fresh strawberries are at their peak. This recipe features strawberries from Louisiana. They are easily replaced by the ones found in Bald Knob.

1 cup hulled, rinsed, and diced fresh strawberries

1 tablespoon finely minced fresh rosemary

36 fresh Ponchatoula strawberries

8-ounces cream cheese, softened

1/3 cup finely minced roasted salted peanuts

Combine diced strawberries and rosemary 1n a small mixing bowl; mash lightly with the back of a wooden spoon. Set aside.

Using the tip of a vegetable peeler or a small paring knife, hull strawberries, remove and discard the core. slice a small portion off the bottom of each strawberry so it will stand upright; add bottoms to diced strawberries.

Cream together softened cream cheese and diced strawberries. Transfer to a piping bag or plastic storage bag with a corner snipped; piped into hollowed strawberries. Dip each strawberry into peanuts; chill until ready to serve.

I really wis`h I was able to cook for my mom once again, my mother-in-law also. I always wanted to bring her a plate of food that would thank her for the cooking foundation that she inspired in me. This Mother’s Day, show her just how special she is to you. While mine is no longer with us, she is always present in my heart and my cooking.