I’ve made many candied-style carrots in my day, but these are very unique and would make an excellent side dish served alongside a nice pork roast or tenderloin for Mom on Mother’s Day.  Top each individual serving with a little chopped pecans for a little crunch to make this even more special.

1 1/2 T of butter
1/2 C chicken broth
3 T of maple syrup
2 t lemon juice
1 lb. baby cut carrots
1/4 t salt
1/4 t pepper

Place the butter in a medium skillet positioned over medium heat.
When the butter has completely melted stir in the chicken broth, maple syrup and lemon juice.
Add the carrots and stir to coat them well with the maple sauce.
Set a lid slightly ajar over the skillet and cook the carrots for 7 minutes or until the carrots are fork tender and most of the sauce has been absorbed into the carrots.
Sprinkle with the salt and pepper just before serving.

Makes 4 servings

If children are helping with Mother’s Day meals, you may want to include these quick and easy potato fries in your menu.  You can serve them in the morning alongside Mom’s eggs, for a side dish at lunch, or even with meat or fish for dinner.  If Mom likes, you can add about a half cup of chopped onions and some chopped sweet bell peppers to make them even more special.

2 T of olive oil
2 C sliced potatoes
1/2 t salt
1/4 t pepper

Place the olive oil in a large skillet over medium heat.
Stir the potatoes into the oil.
Sprinkle the potatoes with the salt and pepper being sure to turn the potatoes to cover all sides.
Cook 6 minutes then turn the potatoes over.
Continue cooking an additional 6 minutes or until the potatoes is browned and crispy.

Makes 4 servings

This is a simple but elegant meal to serve on Mother’s Day.  It’s pretty easy to put together, so while it’s in the oven, you can give Mom the Royal Treatment.  Ask Mom what she’d like to do for three hours while  waiting to be served dinner, and watch her face light up!  Don’t forget to toss a nice big salad to go along with this roast… you know how Mom loves her salads.

1 (4 to 5 lb.) bone in rib roast
1 garlic clove, minced
1 t salt
1/2 t pepper
1 onion, sliced
8 strips of bacon

Set the oven temperature to 325 degrees and allow the oven to preheat.
Lay the roast, fat side up, on a rack placed into a shallow baking dish.
Rub the roast with garlic on all sides.
Sprinkle the salt and pepper over the entire roast.
Cover the top of the roast with the onions.
Add the bacon strips over the onion slices.
Bake, uncovered, 3 hours or until a meat thermometer reaches 160 degrees for medium or 170 degrees for well done.
Transfer the meat to a platter and allow it to stand undisturbed for 15 minutes.

Tarragon combined with potatoes and sweet peas is a classic flavor combination that will please all your potato salad fans.  Try this bright and tasty salad out on Mom this year for Mother’s Day and see if she asks you for the recipe!

1 lb. tiny red potatoes, unpeeled and halved
1/2 C red onion, coarsely chopped
1 C frozen petite peas
2 T of tarragon vinegar (may substitute white vinegar, then double the fresh or dried tarragon)
2 t Dijon mustard
1/3 C extra virgin olive oil
2 T fresh tarragon, chopped (may substitute 1/4 tsp dried tarragon)
1/2 t salt
1/2 t pepper

Place the potatoes into a large saucepan and cover with water.
Place the pan over medium heat and bring the water to a brisk boil.
Continue boiling for 12 minutes or until the potatoes are fork tender.
Drain the potatoes well and then return to the saucepan.
Stir the onions in with the potatoes.
Place the peas into a small saucepan and cover with water.
Bring the water to a boil and cook the peas for 3 minutes or until they turn a bright green.
Drain the peas well and run under cold water to cool.
Place the vinegar into a small mixing bowl.
Whisk in the mustard until well combined.
Add the oil, tarragon, salt and pepper and whisk until all the ingredients are incorporated together well.
Pour the dressing over the warm potatoes and toss to coat well.
Gently fold in the peas until well combined.

Makes 4 servings

A spring salad, cool and crisp, topped with mint and feta cheese is perfect by itself, but top it with warm, thinly sliced steak and now this salad is a very special Mother’s Day dinner treat.

1 lb. round steak (may substitute other steak, adjust cooking accordingly)
1 T olive oil
1/2 t salt
1/4 t pepper
1 (5 oz.) pkg. mixed salad greens with herbs
2/3 C radishes, sliced
optional: grape tomatoes, cucumber slices, etc.
1 (6 oz.) container plain yogurt
2 T of fresh mint, snipped
1 C Herbed feta cheese, shredded

Place a skillet over medium heat on the stove.
Brush the steak on both sides with the olive oil.
Sprinkle the steak on both sides with the salt and pepper.
Place the steak in the heated skillet and cook 8 minutes.
Turn the steak over and continue cooking 6 minutes or until as done as you like.
Remove the steak to a cutting board, cover the steak and allow it to stand for 5 minutes.
Place the salad greens into a large salad bowl.
Sprinkle in the sliced radishes.
Place the yogurt into a mixing bowl.
Add the fresh mint and stir until well combined.
Slice the steak into 1 inch thick strips.
Place the steak over the salad in the bowl.
Pour the dressing over the top of the salad and toss to coat the ingredients well.
Sprinkle the salad with the cheese just before serving.

Makes 4 servings

Most Moms have two secret loves; coffee and chocolate.  Put those two together in a creamy dessert for Mother’s Day and watch those hugs start coming!

1 1/2 C of cold milk
1/2 C brewed coffee, cooled
1 (4 serving size) chocolate instant pudding and pie filling
12 chocolate sandwich cookies, divided
1 1/2 C frozen whipped topping, thawed

Pour the milk into a large mixing bowl.
Add the coffee and stir slightly to combine.
Sprinkle in the pudding and pie filling.
Whisk for 2 minutes or until blended together well.
Transfer half of the pudding mixture into 4 dessert cups.
Crumble 2 cookies into each dessert cup.
Fold the whipped topping into the remaining pudding mixture.
Transfer the mixture equally into the 4 dessert cups.
Top each dessert with a cookie.

Makes 4 servings