Happy #SundaySupper and happy Mother’s Day to all.
I’m not just thinking of mom’s like myself, I’m thinking of all those parents that might not have given birth but have chosen to make a huge impact on children that they take on as their very own.
I’ve mentioned before that I didn’t ever expect to be so lucky as to have a chance to have my kiddo. I know that I somehow was totally blessed. I appreciate her everyday.
I will say though, I was SO worried about becoming a mom. Would I be a good one (or at least decent)? Would my kiddo know how much I loved her and how much she was wanted?
What about that whole giving birth thing?
Even more, what about afterwards when they (the hospital) sent me home with a little human being that I was meant to keep alive?
Yep, a few worries.
I, gratefully, had a great network of friends who had already created fabulous kids and gave me a hand.
One of the things that helped me the most from the start? Frozen meals.
I know, it doesn’t sound groundbreaking but I had a bit of a time delivering my kiddo and by the time they let me go home with her I was desperate for something other than hospital food.
I knew that I had homemade chicken pot pies in the freezer thanks to a dear friend.
That kept me going, that got me home and there’s nothing more restorative than a good meal.
I’ve since made countless pot pies for new moms and my special trick?
Put them in containers that you don’t need back-ever. Once less thing to think about when you are focused on a small one.
Lately I’ve been making them in little mason jar and delivering them with the lids on. Ready to heat-up in the oven or in the microwave.
You can cook the chicken especially for this dish or use leftovers OR snag a rotisserie chicken. all of the options are delicious.
The vegetables change according to what looks best at the time. I really love green beans, baby potatoes, carrots, mushrooms and asparagus. Fresh herbs are always a treat and I like to use thyme with chicken as much as possible.
Fill your jars with all that goodness without packing anything down tightly. I put them in a casserole to bake to avoid have a mess all over my oven. I then make a rich gravy and don’t skimp on the white wine to fill.
Cut out pastry circles. Frozen pastry works really well here or I’ve got Pastry 101 to help you out.
Top your wee pots…and I usually make an extra for our freezer too.
Decorate if you have the time and bake. Deliver to new moms, tell them that they are already fabulous and doing a fantastic job and get an extra snuggle from a baby. That smell should be bottled.
- ¼ cup butter and flour
- 1 tsp chopped fresh thyme
- salt and pepper to taste
- 1 cup white wine
- 2 cups chicken stock
- 2½ cups cooked chicken
- 1 cup each chopped potato (baby potatoes cut into quarters), chopped green beans, asparagus, carrots (same size as the potatoes)
- 6 rounds of pastry for tops.
- Melt butter, add in flour and cook to get rid of the raw taste. Add seasoning and slowly whisk in the liquids. Bring to a boil to thicken.
- Divide chicken and vegetables amongst six 250 ml jars and top with gravy. Add pastry and bake 350 degrees for 25 minutes or until the gravy is bubbling and the pastry is browned.
Mother’s Day Breakfast:
- Bacon, Cheddar and Egg Scones from Kudos Kitchen By Renee
- Chai Berry Muffins from Hezzi-D’s Books and Cooks
- Chocolate Almond Prune Bread from What Smells So Good?
- Greek Breakfast Strata from Curious Cuisiniere
- Maple Almond Butter from girlichef
- Orange Julius from Neighborfood
- Rum Rolls from Daily Dish Recipes
- Slow Cooker Eggs with an Asian Accent from NinjaBaking.com
Mother’s Day Appetizers:
- Asparagus and Prosciutto Crostini from Hip Foodie Mom
- Carrot Ginger Soup from Confessions of a Culinary Diva
- Strawberry Salad with Asparagus Mousse from Delaware Girl Eats
- Vegetable Shu Mai from My Healthy Eating Habits
Mother’s Day Soups, Salads and Sides:
- Chilled Spring Pea Soup from An Appealing Plan
- I Love You Mom Melon Salad from Hot Momma’s Kitchen Chaos
- Spears in a Blanket from The Not So Cheesy Kitchen
- Truffled Sea Salt Shrimp Arugula Salad from Family Foodie
Mother’s Day Main Dishes:
- Betty’s Salad from Jelly Toast
- Brussels Sprouts Kofta from Soni’s Food
- Cajun Shrimp Eggplant Casserole from Food Lust People Love
- Crepes Lorraine from Noshing With The Nolands
- Enchilada Casserole from Melanie Makes
- Greek Chicken Pizza from Casa de Crews
- Ham and Spinach Quiche from Try Anything Once Culinary
- Lightened-Up Penne & Tomato Cream Sauce with Peas & Prosciutto from Cupcakes & Kale Chips
- Mac & Cheese Dressed Up for Mother’s Day from Cooking Chat
- Mini Pot Pies from Jane’s Adventures in Cooking
- Paprika Shrimp from Nosh My Way
- Spring Pea and Pistachio Pasta with Ricotta from Simply Healthy Family
Mother’s Day Desserts:
- Banana Cream Pie from Take A Bite Out of Boca
- Black-Eyed Susan from Cindy’s Recipes and Writings
- Cannoncini alla Crema from Manu’s Menu
- Chocolate Babka from Run DMT
- Chocolate Caramel Tart from That Skinny Chick Can Bake
- Creme Brûlée from Desserts Required
- Frozen Strawberry Cheesecake from Serena Bakes Simply From Scratch
- Gluten Free Lemon Curd Pie from Gluten Free Crumbley
- Lemon Cookies from Peanut Butter and Peppers
- Limoncello Lemon Pound Cake from Killer Bunnies, Inc
- Limoncello Tiramisu from La Bella Vita Cucina
- Mom’s Blueberry Pie from The Wimpy Vegetarian
- Mom’s Coconut Macaroons from MealDiva
- Mango Sorbet from Pescetarian Journal
- PB&J Macaron from A Kitchen Hoor’s Adventures
- Peach Cobbler from Cookin’ Mimi
- Pina Colada Cake from The Foodie Army Wife
- Pineapple Empanadas from La Cocina de Leslie
- Scotch Tea Cookies from Shockingly Delicious
- Strawberry Shortcake Whipped Cream Cupcakes from Seduction in the Kitchen
- White Chocolate Peanut Butter Oatmeal Cookies from Pies and Plots