With a new grandbaby , a two year old, and a seven year old, I thought it was a good time to make
Mother's Day brunch for my daughter and daughter-in-law for them, heaven knows they have more than enough on their hands.
A simple meal preparation (as usual) stretched into several hours, in part because a new recipe caught my eye and we know how that goes:) pleased to say this tzatziki recipe was fabulous first time out. Boneless chicken breasts marinated in a yogurt-garlic-cumin sauce overnight, then baked and sliced, a fresh, zesty celebration of veggies: cucumbers, cherry tomatoes, red onion and black olives, garlic, dill and parsley. So good! I served it with chunks of goat cheese - as we all know, goat cheese makes everything even better. Marinating the chicken in a yogurt sauce overnight made the chicken breasts incredibly tender and juicy and I plan to use that recipe often. The whole dish was colorful and tasty, though I was temped to add more cumin and oregano, everyone else thought it was perfect as is. A little side dish of sliced avocado and some warm pita pockets was all I added to the table - the kids love fresh, healthy food and ate everything.
For dessert, I made a platter of strawberries with confectioner's sugar, and Julia's strawberry clafouti with vanilla and cinnamon, and some simple shortbread cookies , some chocolates from my son -definitely a Spring celebration! And then? They took us all out for ice cream sundaes at our local farmstand. Somehow we made room....
Hope your Mother's Day was a treat as well!