Mother's Day Menu and Recipes

We celebrated my Mother's Mother's Day a week early since we were not going to be in town on Mother's Day Sunday. I arranged for everyone to come to my house early Sunday afternoon so we could just relax and spend time together.

I knew just what I wanted to serve when I started planning the menu.

• Beef Tenderloin with Creamy Horseradish Sauce
• Shrimp with Cocktail Sauce
• Baked Potato Casserole
• Sauteed Squash and Zucchini
• Asparagus
• Grandmother Verdie's Strawberry Cake with Strawberry Buttercream Icing

So now to recipes.

Beef Tenderloin



Ingredients
1 Whole Beef Tenderloin (Plan two 2" filets per person)
Lea & Perrins Worcestershire Sauce
Lawry's Garlic & Parsley Salt

Directions
Step 1. Place beef tenderloin on jellyroll pan. Lightly cover with Lea & Perrins Worcestershire Sauce and sprinkle with Lawry's Garlic & Parsley Salt. Allow to marinate for at least one hour to overnight.

Step 2. Preheat grill (we used our Big Green Egg) to approximately 400 degrees.

Step 3. Place tenderloin onto grill, insert meat thermometer into thickest portion of meat. (We use a digital thermometer that allows you to set the desired temperature and it alarms when it reaches that temperature.)

Step 4. Allow tenderloin to cook until it reaches 145 degrees on the thermometer. Remove from grill and cover loosely with aluminum foil. Allow to rest at least 15 minutes prior to carving to serve.




Creamy Horseradish Sauce

Ingredients
1 8 Ounce Block of Cream Cheese, softened
1/2 Cup Butter, softened
4 Tablespoons Grated Horseradish (you may want to reduce or increase based on your personal taste, we like spicy)

Directions
Combine all ingredients and mix with hand or stand mixer until well-combined. Taste test and adjust accordingly.

Cocktail Sauce

Ingredients
1 Cup Ketchup
1 Teaspoon lemon juice
1 Teaspoon Lea & Perrins Worcestershire Sauce
2 Tablespoons Grated Horseradish (increase or decrease based on your personal taste)

Combine all ingredients and mix with spoon until well-combined. Taste test and adjust accordingly. If too spicy, add more ketchup. If not spicy enough, add more horseradish.


Baked Potato Casserole




Ingredients
3 pounds Red Potatoes, washed and sliced thickly
1 Carton Sour Cream
1 Package Shredded Cheese
Olive Oil, approximately

Directions
Step 1. Preheat oven to 325 degrees.

Step 2. Arrange slices of potato in 9x13 casserole dish. Drizzle until well-coated with olive oil.

Step 3. Bake in oven for 1 hour.
Note: You may bake these ahead of time and freeze or leave in the oven on warm if cooking the same day as serving.

Step 4. Spread sour cream evenly over top of potatoes.

Step 5. Sprinkle shredded cheese evenly over top of sour cream.

Step 6. Return to oven and bake for 15 - 20 minutes until cheese has melted.


Sauteed Spinach and Zucchini with Tomatoes



Ingredients
1/2 Cup Butter
2 pounds Yellow Squash, sliced
2 pounds Zucchini, sliced
4 Tomatoes, diced

Directions
Step 1. Melt butter in dutch oven.
Step 2. Add squash and zucchini and cover.
Step 3. Cover and allow to cook, checking frequently to not allow to burn.
Step 4. Cook for approximately 30 minutes until fork tender. Add tomatoes and allow to cook approximately 5 minutes. Remove from heat and serve.


This menu and recipes are linked to On the Grill here at Our Homeschool Home. Come join in on the fun or head over to see all of the wonderful recipes!








What have you planned for your Mother's Day menu? Are you going to be able to put your feet up and enjoy the day while your family tends to your every need? I sure hope so!