Sunday Supper – Edition 17

Happy Mother’s Day! I hope all of you are enjoying a day much like mine with children arguing over the Wii remote and cries of “he’s touching me!” Ah, the glorious sights and sounds of motherhood.

I’m kidding…well, really, I’m not kidding- they really are arguing over the remote and screaming at each other, but I guess it’s just part of the deal, huh?

So, today is Mother’s Day- and because of my chosen field of work- Mother’s Day is a holiday that often gets overlooked for me because I have too much to do to stop and celebrate.

And that is precisely why I don’t do anything the rest of the summer- it’s all an attempt to make up for Mother’s Day.

If you’re wondering what we’re eating tonight- I will put your mind to rest there-I’m not cooking. We’re going to my parents to celebrate Mother’s Day with my mom and brother and sister-in-law and their 4 small children. (Oh, yes- they have 4 children ages 1-6- a whole treasure trove of stories to tap into one of these days)

Anyway, I made a Coca-cola Cake (without nuts) and a hashbrown casserole to go with the hamburgers and whatever else there will be tonight.

BUT- for those of you who want to cook or are going to persuade your husband and/or children to cook why don’t you try these recipes from Paula Deen?

She did a show this morning- “Pucker Up” that was full of citrusy recipes. It’s a re-run and I’ve made all but the asparagus before. I can tell you it is all excellent and EASY EASY EASY.

So, why don’t you convince your family to make these recipes for you, grab a good book, go outside, and listen to them argue and toil over your Mother’s Day dinner?

Grilled Salmon with Key Lime ButterIngredients:
5 tablespoons unsalted butter
2 tablespoons key lime juice
Salt and freshly ground black pepper
4 (6-ounce) salmon fillets


Prepare grill by lightly oiling grill grate over medium-high heat.
In a small saucepan, melt butter add lime juice. Salt and pepper the salmon fillets modestly on both sides. Place fillets onto grill, brush half of lime butter over salmon. Grill salmon for 2 to 3 minutes per side for medium-rare. Drizzle remaining lime butter over salmon before serving.

Asparagus with Sesame Citrus SauceIngredients:
1 bunch asparagus
1 tablespoons fresh lemon juice, plus a splash
3 tablespoons butter
1 tablespoon sesame seeds, plus extra for garnish
2 tablespoons fresh orange juice
1 teaspoon sesame oil

Prepare the asparagus. Snap off bases of spears and discard. Bring a small amount of salted water to boil in a saucepan, add a splash of lemon; add asparagus and cook until tender. Remove asparagus and shock in an ice bath to stop the cooking and to keep its bright green color.
Melt the 3 tablespoons of butter in saucepan. Add 1 tablespoon sesame seeds and cook, stirring 2 to 3 minutes over moderate heat, until lightly browned. Add 1 tablespoon lemon juice, 2 tablespoons orange juice, drizzle with 1 teaspoon of sesame oil. Whisk to make sure it’s fully emulsified. Add salt, to taste. Add asparagus to sauce, and toss until coated. Serve hot and garnish with extra sesame seeds, if desired.

Lemon Linguine
1 (8-ounce) package linguine
1/4 cup minced onion or shallot
3 cloves garlic, crushed
1 tablespoon butter, melted
1 (8-ounce) carton sour cream
4 tablespoons freshly grated Parmesan, divided
1 tablespoon milk
1 3/4 teaspoons lemon-pepper seasoning
1/4 teaspoon salt
1 tablespoon fresh lemon juice (about 1/2 medium lemon)
1 whole lemon, zested
2 tablespoons freshly chopped parsley leaves
2 tablespoons freshly chopped chives

Cook linguini according to package directions. Drain and keep warm.
In a skillet, cook onion or shallots and garlic in butter, stirring constantly until tender, not brown. Stir in sour cream, 2 tablespoons Parmesan, milk, lemon-pepper, salt, lemon juice and lemon zest. Cook for about 1 to 2 minutes. Remove from heat and pour over linguini. Toss gently, adding chopped parsley, chives, and remaining Parmesan. Serve warm.

Orange-Citrus BarsIngredients:2 1/4 cups all-purpose flour, divided
1/2 cup confectioners’ sugar
1 cup cold butter, cubed
2 cups granulated sugar
4 large eggs
1/3 cup orange juice
1/2 teaspoon baking powder
1 orange, zested

Orange Citrus Glaze:4 cups confectioners’ sugar
1/2 cup orange juice
1/2 orange, zested

Preheat oven to 325 degrees F.
In a large bowl, combine 2 cups flour, and confectioners’ sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into bottom of a 13 by 9 by 2-inch baking pan. Bake 20 minutes, or until lightly browned.
In a medium bowl, whisk together sugar, eggs, and juice until well mixed. Add 1/4 cup flour and baking powder, stirring to combine. Sprinkle in some orange zest.
Pour into hot baked crust, and bake 25 minutes, or until set. Cool the bars, so you may top with orange citrus glaze.
For the Orange-Citrus Glaze:
Add 4 cups of powdered sugar and 1/2 cup orange juice together, so that it combines to make a nice creamy glaze sauce consistency. Add orange zest. When all ingredients are mixed well, pour onto the citrus bars.
All recipes are from Paula Deen and can be found on Simply look up Paula Deen and the episode entitled “Pucker Up.”

Happy Mother’s Day!!!

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1 Comment on Sunday Supper – Edition 17

  1. emily
    May 10, 2009 at 1:27 pm (9 years ago)

    Happy Mothers Day!! My mom is coming to grill burgers for everyone over here but those sound yummy.


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