My Mother's Day Menu

Chicken Piccata, Roasted Potatoes, and Sauteed Spinach w/ Bacon & Pine Nuts

A lot of families take Mom out for a lovely brunch or dinner for Mother's Day. I know that for us, being in a restaurant family and having Mother's Day being the busiest day of the year, it was always important for us to do something special for my mom in the morning before my dad had to head to work. Some years we took her out, others we would cook a special breakfast for her. Unfortunately, this year I won't be able to do that for her :( But on the bright side, there is my fiancee's mom to cook for! So if you are looking for some inspiration for that special menu on Mother's Day (or for someone else special on a different occasion), here's what I'll be making:

Appetizer: Parmesan Garlic Stuffed Artichoke
Starter Plate: Penne with Creamy Marinara Sauce
Main Dish: Chicken Piccata with Mushrooms
Side Dishes: Herb Roasted Potatoes & Sauteed Spinach w/ Bacon and Pine Nuts

PICTURES TO BE POSTED THROUGHOUT THE DAY ON SUNDAY

Disclosure: Everything here is being made for 6 people so adjust accordingly

First things first.....to me, an Italian-American, a "special" menu almost always translates to a multi-course menu ;) Growing up, special family meals were our opportunity to gather around the table to get some extended quality time together. Usually, it wasn't a quickie meal where all the preparation was devoured in 20 minutes and everyone got up and carried on with their day. So in that spirit, my fiancee and I, in collaboration with and funded by my future father-in-law, wanted to come up with a special menu to enjoy for her mom on Mother's Day to show all of our appreciation for the work she does all year round

APPETIZER: Parmesan Garlic Stuffed Artichoke

Trimmed and peeled artichokes

• 4 artichokes
• 1 lemon, halved
• 2 tbsp. parsley
• 2 tbsp. olive oil
• 4 tbsp. Parmesan cheese, grated
• 2 tbsp. garlic, minced
• 1 tbsp. salt & pepper, each
• 1 tbsp. butter, melted

I wanted to start off with something to snack on, while the rest of the meal is being prepared, so I turned to an ingredient I have started to get more familiar with and had some delicious results: artichoke! This particular version comes from a recipe my fiancee found on Pinterest. It is fantastically good and not that difficult! Take four (4) artichokes and cut off the stems, leaving you will a flat base just below the leaves. Trim the top 1/4 inch off of the artichokes and then peel the outer most layers of leaves which are usually too tough to enjoy eating. Steam the artichokes for 40 minutes in a covered pot over boiling water. Food Network Magazine has a nice tip to flavor the water with parsley and a lemon to really freshen up the taste of the artichokes.

After steaming the artichokes, let them cool completely. Take a bowl and add a few tbsp. of grated Parmesan cheese, minced garlic, some salt & pepper, and I like to add Italian breadcrumbs as well. Mix this together as it will be our stuffing. Once the artichokes have cooled, cut them in half and scoop out the choke (the spiny part) and any prickly leaves. Then drizzle olive oil over the artichokes and loosely pack the stuffing mixture between the layers of leaves. Get a grill pan or outdoor grill hot under medium-high heat (if using a pan, throw a tbsp. of butter or oil into the pan to keep the chokes from burning). Cook the artichokes until the cheese starts to get crispy, turning every few minutes to get an even cook. I like to finish the artichokes with a brushing of melted butter.

STARTER PLATE: Penne with Creamy Marinara Sauce

• 1 tbsp. olive oil
• 2 tbsp. garlic, chopped
• 2 tsp. salt & pepper, each
• 1 tbsp. dried basil
• 1 tbsp. dried oregano
• 1 can (28 oz.) diced tomatoes
• 1 lb. penne pasta, dried
• 3 tbsp. Parmesan cheese, grated

In Italy, believe it or not, pasta is usually a starter and not the main course to a meal. When this is the case, the plate is just going to be a small size, maybe one cup of cooked pasta per person, and that's what I will be making here. Now, even though I went with fresh tomatoes for my "Spaghetti with Tomato & Basil" recipe, canned tomatoes are a much quicker way to go and you can still get a pretty darned good marinara sauce out of them. Since I am cooking for six, I'm making a decent amount of sauce without a worry, since marinara sauce can easily be frozen to make for a quick meal another time. (I use a hand blender to puree the tomatoes in the saucepot, but if you do not have a hand blender, you can just as easily use a traditional blender and then add the pureed tomatoes to the pan.) I start with a large saucepot over medium heat and add olive oil and chopped garlic. Once the garlic starts to sizzle and become fragrant, I add the diced tomatoes straight into a sauce pan along with some salt and black pepper and stir it up, distributing the oil and garlic throughout. After letting the tomatoes cook for a few minutes, I take a hand blender and run it through the sauce until the tomatoes have broken down and there are no chunks....after all, we are going for a creamy sauce this time around. I add the dried basil and oregano (hey, we can't always use fresh if we're on a budget ;) Turn the heat down to low and let the sauce simmer for about 30 minutes, stirring every five minutes or so. After half an hour, I add the heavy cream and  grated Parmesan cheese to turn the marinara sauce from a traditional red to a hybrid pink. The cream and cheese should make the sauce a bit smoother and creamier. Let this simmer for another 5-10 minutes, allowing for the cream to get completely incorporated.

Bring a pot of water to a boil and add some salt and one lb. of penne. Cook for about 10 minutes, stirring once or twice to prevent any of the pasta from sticking to the bottom of the pot. Ladle a tbsp. or two of the pasta water into the saucepot and then drain the pasta. Add the pasta to the sauce and stir. Plate the pasta and top with some grated Parmesan cheese and serve.

MAIN DISH: Chicken Piccata with Mushrooms

Chicken marinating in lemon juice and spices

• 6 chicken breasts, halved (12 half-breasts)
• 2 eggs
• 2 tbsp. milk
• 1 cup all-purpose flour
• 2 tsp. salt, pepper, paprika, lemon pepper (each)
• 2 tbsp. olive oil
• 1/2 lb. fresh mushrooms, sliced
• 1 1/2 capers, rinsed
• 3/4 cup white wine
• 1/2 cup butter, cut into 4 pieces
• 1/4 cup lemon juice
• 1 tbsp. heavy cream
• 3 tbsp. fresh parsley, chopped

Chicken Piccata is a classic Italian chicken preparation that uses lemons, capers, and parsley for a vibrant, light, fresh dish.

Seasoned flour to batter chicken

Each chicken breast, cut in half, lengthwise, gives me 12 half-breast portions. Ideally, the halved pieces should be about 1/2 inch thick. If they are too thick, place between two sheets of plastic wrap and pound the chicken until it is the desired thickness. I marinate the chicken in some fresh lemon juice, salt, lemon pepper, and paprika for about an hour so that those flavors penetrate the chicken well. I prepare an egg wash and flour mixture that will provide a flavorful breading. I whisk the eggs with the milk for the egg wash and in a separate bowl mix together the flour, salt, paprika, and lemon pepper for the breading. Using just one hand (you'll quickly see why), dip chicken pieces into egg wash and then transfer to flour mixture, coating both sides. Take your dry hand and lightly tap the battered chicken to shake off any excess flour.

In a large skillet, add half of the olive oil and heat over medium-high heat. When hot, turn heat to medium and add about 1/3-to-1/2 of the chicken, making sure not to overcrowd the pan. Let the chicken cook until golden brown on one side, about 4-5 minutes per side. When finished, transfer chicken to a warmed serving platter and cover with foil. Repeat process with remaining oil and chicken. When cooking second batch of chicken, after first side is browned, add mushrooms to the pan to begin sauteing. Remove chicken when browned and add capers. After about 30 seconds, add the white wine and scrape the pan to release any browned bits. Let wine reduce for about two minutes, and then add in butter, lemon juice and heavy cream. Stir continuously for two minutes as sauce thickens. Add parsley and stir through sauce, adding chicken back to the skillet until is is warmed throughout. Plate chicken and spoon sauce over top, garnishing with fresh parsley and sliced lemon.


SIDE DISHES: Herb Roasted Potatoes & Sauteed Spinach with Bacon and Pine Nuts

Herb Roasted Potatoes: 

• 2 lbs. potatoes (red, gold, russet, or any similar), peeled
• 1/4 cup olive oil
• 1 tbsp. dried thyme & dried rosemary (each)
• 1 tbsp. minced garlic
• 2 tbsp. Parmesan cheese, grated
• 1 tbsp. salt & pepper (each)
• Butter/Oil/Non-stick spray to coat roasting pan

Roasted potatoes have always been one of my favorite side dishes because they are relatively easy and a good replacements for some of the higher-calorie potato side dishes that get fried or are best enjoyed with cheese and butter. Another bonus is that in Idaho, you're never too far from a quality potato harvest ;)

Preheat the oven to 425 degrees. Peel potatoes and then "cube" them by cutting them into roughly 1 in. X 1 in. cubes. Take a large freezer bag with a seal and put all of your cubed potatoes inside. Add olive oil, dried thyme, dried rosemary, minced garlic, grated Parmesan cheese, salt and pepper. Seal the bag, keeping some air in it, and toss the potatoes very well in the herb mixture. Take a roasting pan and lightly coat it with butter, oil, or non-stick spray. Evenly spread the potatoes on the roasting pan and put pan into the oven. Potatoes should cook in over for 1 hour, but make sure to stir the potatoes every 10-15 minutes or so to prevent them from sticking to the pan and getting a nice crispy crust.

Sauteed Spinach with Bacon and Pine Nuts:

• 10 oz. spinach
• 10 slices bacon
• 1 tbsp. garlic, minced
• 1/2 cup pine nuts
• 2 tbsp. Parmesan cheese, grated

Let me tell you, it is no easy feat getting my fiancee to eat, much less like, a vegetable dish. So when I made myself a side of sauteed spinach one night, I was shocked when she said "That looks good." Even more shocked when she tried it and liked it! What really convinced me that I had maybe broken through that anti-green barrier was when I made it another night and when she saw it on her plate, she actually exclaimed "Oh yay!" I think that reaction even took her by surprise!

This dish is even easier than the Herb Roasted Potatoes and will be the very last part I prepare because it is very quick. Usually, I just heat some olive oil and a small amount of butter over medium-low heat and then stir in minced garlic until fragrant, add the spinach and stir together for just about 20-30 seconds over the heat before removing (April prefers the spinach to still have some crunch to it) and then add a dash of salt, black pepper, and Parmesan cheese and serve. I wanted to dress this dish up a little bit more for Mother's Day so I'm first sauteing the bacon until crisp and then chopping it up into crumbled bacon bits. Instead of using the olive oil and butter, I'm going to reserve about 1-2 tbsp. of the bacon fat in the pan and drain the rest. Keep the pan over that medium-low heat to saute the garlic until fragrant (about 20 seconds) and then add the spinach, bacon bits, pine nuts, and Parmesan cheese. Stir the mixture together over the heat for about 30 seconds or up to 1 minute if you prefer a softer texture to the spinach and remove from the heat. Easy enough, right?

It may sound like a lot of work, but it's Mother's Day! Moms deserve a special meal that takes some effort as a thank you for everything they have done and continue to do in our lives!

Buon Appetíto,

Michael