Posted by Nydia Streets of Streets Law in South Florida family events

Mother’s Day under quarantine won’t be so bad with our tried and true recipe favorites! Surprise mom all weekend with these yummy ideas.

• Blueberry Cream Cheese French Toast (requires overnight preparation)

Ingredients

• 12 slices of bread, any kind

• 2 packages of 8 oz - cream cheese, softened

• 1 cup of blueberries, fresh or frozen

• 12 large eggs

• 1 to 2 cups of milk, add a little at a time until milk is absorbed by bread

• 1/3 cup of maple syrup

• For BLUEBERRY SAUCE: 1 cup of sugar, 2 Tbsp of cornstarch, 1 cup if water, 1 cup of blueberries, fresh or frozen, and 1 tbsp butter

Preparation

• Spray 9 X 13 inch dish with Pam. Cut or tear bread into cubes and arrange in the bottom of dish

• Cut up cream cheese into 1 inch cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup blueberries over the top.

• In a mixing bowl, combine 12 eggs, 2 cups milk, 1/3 cup maple syrup. Pour this mixture, a little at a time until the bread soaks up the milk but not soggy. Cover with foil and refrigerate overnight.

• Blueberry Sauce:
  You can make this ahead of time and refrigerate, then warm up before serving.

  Stir together 1 cup sugar and 2 Tbsp cornstarch in a medium sauce pan. Add 1 cup water and stir until smooth. Stir well so cornstarch won't be clumpy. Heat to boiling and stir 2-3 minutes until thickened. Add 1 cup blueberries, simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don't let them all burst. Turn heat off the blueberry sauce and stir in 1 Tbsp butter. Store in plastic or glass container and refrigerate until ready to use.

• The next morning preheat oven to 350 degrees. Take casserole out of the refrigerator. Place covered cassrole in a 350 degree oven and bake for 30 minutes. Then uncover and bake for another 25-30 minutes or until top is a golden brown and the center is set.

• While the casserole is baking, you can heat up the blueberry sauce on top of the oven or microwave until warm. Serve over top of casserole.

• Veggie Pot stickers

Ingredients

• 3 tablespoons oil

• 1 onion, finely diced

• 1 tablespoon ginger, minced

• 1 tablespoon garlic, minced

• 2 cups mushroom, finely diced

• ¼ cup bell pepper, finely diced

• 2 cups cabbage, shredded

• 2 cups carrot, shredded

• salt, to taste

• pepper, to taste

• 1 tablespoon fresh cilantro

• 1 cup green onion, finely chopped

• 2 tablespoons soy sauce

• 2 teaspoons sesame oil

• 3 tablespoons cooking sherry

• 1 teaspoon sugar

• wonton wrapper

• 2 teaspoons oil

• ¼ cup water

• dipping sauce

• soy sauce

Preparation

• Heat oil in a deep pan or wok over medium heat and cook onions, ginger, and garlic until onions are translucent.

• Add mushrooms and bell peppers to the pan. Cook until mushrooms are soft.

• Add cabbage, carrots, salt, and pepper. Cook for another 3-4 minutes and remove from heat. Set aside to cool completely.

• Once mixture is cool, add cilantro, green onions, soy sauce, sesame oil, cooking sherry, and sugar. Mix well.

• Place a spoonful of the mixture onto a wonton wrapper. Dip your finger in water and run it around the edge of the dough.

• Fold in half and pinch together, pleating the dough as you go.

• Heat more oil in a large skillet and place dumplings in the oil. Cook for 3-4 minutes or until a crust has started to form on the bottom. Pour the water in the pan and cover with a lid. Steam for 6-8 minutes, remove the lid and remove from the pan.

• Enjoy!

• Zesty Baked Shrimp

Ingredients

• 1 pound medium shrimp, deveined and peeled, tail on

• 16 cilantro sprigs

• 5 garlic cloves

• 3 tablespoons olive oil

• 2 tablespoons balsamic vinegar

• 1 tablespoon tomato paste

• Grated zest of 1/2 lemon

• Sea salt, to taste

  Instructions

• Preheat the oven to 325 degrees Fahrenheit.

• Process all of the ingredients except the shrimp in a food processor until reduced to a sauce. Transfer to a large bowl. Add the shrimp and toss well to coat.

• Arrange the shrimp in a single layer in a baking pan or cookie sheet. Bake 10 to 12 minutes.

• Serve the shrimp right away with lemon juice and a side salad or vegetables.

Have fun and enjoy!