Mother’s Day Weekend

Mother’s Day weekend is upon us and it’s time to celebrate our moms (and being moms too). It’s sunny and beautiful here in Ventura, so I think we’re going to celebrate outside with a barbecue. I’m still working on the menu, but I’m thinking chicken and veggie kabobs (mushrooms, onions, bell peppers, zucchini), plus grilled corn on the cob, and salad. I’ll also come up with an appetizer and dessert. Also, I’ll make a refreshing cocktail: mojitos, sangria, or mimosas.

Meanwhile, here are some recipes for potential Mother’s Day dishes.

Here is my own Mojito recipe creation (you can read more about it on my Tasty Little Morsels blog: )

Mango Mojito
About ½ cup of fresh mint leaves
½ teaspoon sugar (or more or less depending on your taste)
1 whole lime
Crushed ice (enough to almost fill glass)
About a cup of Mango Rum (such as Malibu Caribbean Rum with Natural Mango Flavor)
A splash (or about ¼ cup) 7-Up, Club Soda, or Tonic
Place the mint in a glass. Using a muddler or a thick rounded end of a wooden spoon or spatula, smash the mint. Add the sugar and a few drops of juice from the lime and muddle some more. Fill glass with crushed ice. Pour in rum. Add the rest of juice from the lime. Add splash of soda. Lightly stir. Garnish with a slice of lime.
You can adjust the amounts of the ingredients based on the size of your glass and on what flavor/s you most want to emphasize. This is a simple cocktail that is light, cool and refreshing. The flavors are mild and won’t overpower. Therefore, mojitos work on their own or with just about any meal.

Party Pleaser Appetizer (also my own creation) (you can also find it here along with a photo of it at )

Package of large flour tortillas
Package of cream cheese
Bunch of lettuce (I like romaine) (washed and dried)
1-2 lb. sliced deli turkey
Package of bacon
2-4 avocados (diced)
Plastic wrap
Cook bacon to really crispy (I usually cook it in the microwave for maximum crispiness), then line up ingredients in the order that they’re listed above. Spread thin layer of cream cheese on tortilla, place a leaf of lettuce on top, then a few slices of turkey, then a handful of avocado pieces, and then crumbled bacon (I place the majority of ingredients toward one end, making it easier to roll). Roll tortilla starting from one end, then wrap it securely in plastic wrap and place it in the refrigerator. Do this with remaining ingredients. Chill for about 2-3 hours. Just before serving, remove plastic wrap and cut into rolls, about ½ to 1-inch thick. Arrange and serve. Note: these are best when you prepare them about 2 to 3 hours before serving them (keeps bacon crispy and avocado green).

I’ll check back here soon. What are you doing for Mother’s Day?


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