Mother's Day is a special occasion dedicated to celebrating the women who have shaped our lives with love, care, and countless homemade meals. From comforting classics to secret family recipes passed down through generations, these dishes hold a special place in our hearts.
At HungerRush, we understand the importance of honoring mothers and mother figures who have tirelessly nurtured and nourished us throughout our lives. As a part of our commitment to celebrating mothers, let's pay tribute to these incredible women by sharing some of their favorite homemade recipes.
Honoring Moms: Homemade Recipes from the Heart
Tater Tot Hotdish
Nikki Finley, Menufy by HungerRush Senior Digital Marketing Specialist
My mom is from the Philippines and immigrated to North America in her 20s. She eventually ended up in Minnesota and had me. Growing up, she prepared many "American" foods because she was genuinely curious about them.
In the fall and winter, she would make Tater Tot Hotdish, and it's now become a comfort food I make for my family. We have so many memories of making the hotdish and enjoying it at dinner over the years. It's fun to share with my family here in Kansas.
So, what's all this talk about a hotdish? Hotdish is a northern midwestern term for casserole, so when it comes up in conversation, most people don't know what we're talking about. Trust me, it's easy to make and tastes great!
Ingredients:
1 lb. ground beef
8oz shredded cheddar cheese
1 cup frozen corn, thawed
1 cup frozen peas, thawed
1 (10 oz) can condensed cheddar soup
1 (10 oz) can condensed cream of mushroom soup
½ cup milk
1 yellow onion, diced
3 cloves garlic, minced
1 (1 lb.) bag frozen tater tots
Fresh chive, chopped (optional)
Top the Tater or sour cream, dollop on top (optional)
Cooking Instructions:
Preheat Oven and Prepare Baking Dish:
Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish.
Sauté Garlic and Onion:
In a large skillet, sauté minced garlic and chopped onion over medium heat for 2-3 minutes, until softened and fragrant.
Brown Ground Beef:
Add the ground beef to the skillet with the garlic and onion. Cook, breaking up the beef with a spoon, until it is browned and cooked through. Drain any excess fat if necessary.
Prepare Cream Mixture:
In a large mixing bowl, combine the thawed corn, thawed peas, cans of condensed soups, milk, and half of the shredded cheese. Mix until well combined.
Combine Beef with Cream Mixture:
Add the browned ground beef to the cream mixture in the mixing bowl. Stir until the beef is evenly distributed throughout the mixture.
Transfer Mixture to Baking Dish:
Transfer the beef and cream mixture to the prepared baking dish, spreading it out evenly.
Layer Cheese and Tater Tots:
Sprinkle the remaining shredded cheese evenly over the top of the beef mixture in the baking dish. Arrange the tater tots in an even layer over the cheese.
Bake:
Place the baking dish in the preheated oven. Bake for 45 minutes or until the tater tots are golden brown and crispy.
Garnish and Serve:
If desired, garnish the baked casserole with fresh chopped chives. Serve hot, optionally topping each serving with a dollop of Top the Tater or sour cream.
French Crêpes
Crystal Barrick, HungerRush Business Systems Analyst
This is my paternal grandmother's French Crepe recipe. I remember going to my grandparents' house on the weekend, having sleepovers, eating dinner, and helping my grandmother make the batter. Then, as I went to bed, I was excited to know we were having crepes in the morning. I enjoy mine rolling up like a taquito with sugar sprinkled inside.
One of my favorite desserts is a banana crepe, and you fill the crepe with Häagen-Dazs ice cream and cover it in banana foster sauce, fresh banana slices, and whipped cream. This dessert has been a part of many milestone celebrations!
My grandmother passed away when I was about 8 years old, and she wrote the recipe down for me a few weeks prior, and I treasure it dearly. I love that this recipe is delicious and represents my French heritage, as my grandmother immigrated from France. I am currently working on an embroidery project with her recipe in her handwriting.
Ingredients:
1/2 cup all-purpose flour
Pinch of salt
1 cup milk
1 tablespoon oil
2 eggs
Optional: 1-2 tablespoons Rum or Cointreau
Butter (for cooking)
Fillings of your choice (sugar, lemon, Nutella, fruit, jam, eggs, spinach, cheese, etc.)
Cooking Instructions:
Prepare the Batter:
In a mixing bowl, combine the flour and salt. Add the milk, vegetable oil, and eggs to the flour mixture. If desired, add 1-2 tablespoons of Rum or Cointreau for flavor. Mix all the ingredients together until smooth and well combined.
Rest the Batter:
Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 1 to 2 hours, ideally overnight. This period allows the gluten to rest, resulting in a smoother batter.
Heat the Pan:
When you're ready to cook the crepes, warm a frying pan (or a crepe pan if available) on the stove over medium heat. Once the pan is hot, add a small dab of butter and let it melt, ensuring the bottom of the pan is evenly coated.
Cook the Crepes:
Pour about 1/4 cup of the batter into the center of the pan. Lift the panhandle with the front bottom, staying in contact with the stove, tilting the pan slightly to one side. Move the pan and handle until you have spread the batter evenly, coating the bottom of the pan in a thin layer. Cook the crepe for about a minute until the edges lift and the bottom is lightly golden brown. If you're confident, you can try flipping the crepe to brown both sides evenly. Otherwise, proceed to the next step.
Flip or Transfer to Plate:
If flipping, use a spatula to carefully flip the crepe and cook the other side for another minute until lightly browned. If not flipping, simply flip the pan over directly onto a plate to transfer the cooked crepe.
Add Fillings:
Once cooked, place the crepe on a plate. Add your desired fillings, such as sugar, lemon juice, Nutella, fruit, jam, eggs, spinach, cheese, etc., to half the crepe.
Fold and Enjoy:
Fold the crepe in half to cover the fillings. Serve the crepe warm and enjoy!
Chicken Divan Casserole
Camille Davidson, HungerRush Human Resources Business Partner
Coming home late from cheer practice, cross country meets, golf lessons, or any other extracurricular activities I was involved in, meant that my mom was not only my biggest cheerleader, but she always made sure our family had a homecooked meal to enjoy together every evening. One of my absolute favorite comfort meals to this day is her Chicken Divan Casserole (or as I called it, Chicken in the Van LOL!).
When I go home to visit (she still lives in AL, I moved away to TX), this is always my first request! To me, this meal represents family. Chicken Divan itself is DELICIOUS, but it's the act of being around the table together that holds such a special place in my heart. I love you, Mom!
Ingredients:
1.5 lbs. chicken, cut into bite-sized pieces
Garlic powder, onion powder, salt, pepper, and paprika (to taste)
1 tablespoon olive oil
2 tablespoons butter, divided
1 yellow onion, diced
5-6 cloves garlic, minced
1 lb. broccoli, chopped
1 can cream of chicken soup
1 can cream of broccoli soup
1/2 cup sour cream
1/2 cup milk
3 cups grated sharp cheddar cheese, divided
1 sleeve Ritz crackers, crushed
Cooking Instructions
Prepare the Chicken:
Season 1.5lb of chicken, cut into bite-sized pieces, with garlic powder, onion powder, salt, pepper, and paprika.
Sauté the Chicken:
In a skillet, heat 1 tablespoon each of olive oil and butter over medium heat. Add the seasoned chicken to the skillet and sauté for about 4-5 minutes, or until cooked through. Remove the chicken from the skillet and set aside.
Cook the Onion and Garlic:
In the same skillet, add another tablespoon of butter. Cook 1 diced yellow onion in the skillet for about 5 minutes, until softened. Then, add 5-6 minced garlic cloves and cook for another minute. Set aside the cooked onion and garlic mixture.
Steam the Broccoli:
Steam 1lb of chopped broccoli until tender. Set aside.
Preheat the Oven:
Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish.
Prepare the Sauce:
In the greased baking dish, mix 1 can of cream of chicken soup, 1 can of cream of broccoli soup, 1/2 cup of sour cream, and 1/2 cup of milk. Add the cooked onions and garlic to the mixture.
Combine Ingredients:
Add the cooked chicken and steamed broccoli to the sauce mixture in the baking dish. Stir in 2 cups of grated sharp cheddar cheese until well combined.
Bake:
Top the mixture in the baking dish with an additional 1 cup of grated cheese. Bake in the preheated oven for 15 minutes.
Add Topping:
After 15 minutes, remove the baking dish from the oven and sprinkle one sleeve of crushed Ritz crackers evenly over the top of the casserole.
Bake Again:
Return the baking dish to the oven and bake for an additional 5 minutes, or until the topping is golden brown and crispy.
Serve:
Once baked, remove the casserole from the oven and allow it to cool slightly before serving. Enjoy your delicious chicken and broccoli casserole!
Dublin Stew
Eve Butler-Memi, Menufy by HungerRush Customer Success Manager
The secret ingredient to an Irish stew is to add in a couple splashes of red wine and some Guinness. Growing up in Ireland, my mam would make stew for my brothers, sister, and me in winter. She would make a separate batch with the good stuff (Guinness, etc) for herself and my dad. As a child, I didn't know what I was missing out on! ;)
Ingredients:
1 1/4 lbs. beef stew meat, cut into chunks
a couple of pinches of salt and pepper
3/4 tablespoons of minced garlic
4 cups beef stock
1 tablespoon Worcestershire sauce when serving
2 tablespoons butter
a handful of russet potatoes chopped into cubes
1 onion chopped into small pieces
3 to 4 carrots
Cooking Instructions:
Brown the Beef:
Heat some oil over medium-high heat in a large pot or Dutch oven. Add the cubed beef to the pot and brown it on all sides, stirring occasionally to ensure even cooking.
Add Garlic and Stock Ingredients:
Once the beef is browned, add the minced garlic to the pot. Stir in the other stock ingredients, such as beef broth, and tomato paste to create a flavorful base for the stew. Bring the mixture to a simmer.
Sauté Onions and Carrots:
While the beef mixture is simmering, heat some oil in a separate pan over medium heat. Sauté the chopped onions and sliced carrots in the pan with two tablespoons of butter until they are softened and lightly browned.
Combine Vegetables with Beef Stew:
Add the sautéed onions and carrots to the pot with the beef stew. Add the chopped potatoes to the pot. Stir everything together until well combined.
Simmer:
Allow the beef stew to simmer, uncovered, over low to medium heat. Let it simmer for about 40 minutes, or until the vegetables and beef are very tender. Stir occasionally to prevent sticking and ensure even cooking.
Season to Taste:
Taste the beef stew and season with salt, pepper, and any additional herbs or spices to your liking. Adjust the seasoning as needed.
Serve:
Once the beef and vegetables are tender and the stew has reached your desired consistency, it's ready to serve. Ladle the beef stew into bowls and serve hot with a tablespoon of Worcestershire sauce.
Trois-Berry Trifle
Melissa Dimmitt, Menufy by HungerRush Marketing Manager
My Aunt Laurie first made this dessert for a Mother’s Day family get-together a few years ago. We actually called it Trois-berry Trifle, as in un, deux, trois types of berries. Although we were still full from lunch, we inhaled the fluffy, flavorful goodness. That berry-soaked cake! That custard! Arguments erupted over who got the bigger to-go portion.
We all loved it so much that a new trifle tradition was born. We’ve made many trifles since then, featuring holiday-inspired flavors and decorations.
My Aunt Carolyn is the Keeper of the Trifle Bowl and loans it out as needed. My mom and others have made many a trifle since then, contributing to what has become, let’s face it, a bit of a competition.
Happy Mother’s Day to my mom and the many women in my life who have shown me what it means to be a strong woman!
Ingredients:
Cake Layer:
9x13 white or yellow cake, baked and cooled
½ cup seedless strawberry or raspberry preserves (optional)
Fruit Layer:
3 cups fresh strawberries, hulled and quartered, plus more for garnish on top
1 ½ cups blueberries
1 ½ cups raspberries
2 tablespoons orange juice
2-3 tablespoon sugar, depending on sweetness of berries
1 tablespoon balsamic vinegar
Custard Layer:
4 cup whole milk
8 large egg yolks
¾ cup sugar
3 tablespoon cornstarch
2 teaspoons pure vanilla extract
4 tablespoon butter, softened
Whipped Cream Layer:
1.5 cups heavy whipping cream
2 tablespoons confectioner’s sugar
Cooking Instructions:
Prepare the berries:
Place sliced berries in a bowl. Add sugar, orange juice, and balsamic vinegar.
Stir gently, then set aside to macerate while you prepare the custard.
Prepare the custard:
In a large pot, bring milk and half of the sugar to a boil. Reduce heat and keep at a simmer.
In a bowl, whisk egg yolks. In a separate bowl, combine the cornstarch and the remaining sugar. Right before you are ready to add the warm milk, add the egg yolks to the sugar and cornstarch mixture, and whisk to combine. Slowly add 1 cup of the warm milk and carefully whisk. Add this tempered egg mixture back to the pot of milk and heat gently on low, stirring constantly with a wooden spoon or a whisk. Keep stirring until custard thickens, about 3-5 minutes, and it reaches a temperature of 185 degrees F.
Turn off the stove and stir in the butter. Add vanilla, stir to incorporate, and remove from heat.
Transfer to a bowl to cool. Press plastic wrap on the surface of the custard after slightly cooled to prevent film from forming, and refrigerate.
Prepare the cake:
Remove cooled cake from pan in 6-8 large pieces. Slice each piece horizontally.
Spread a thin layer of preserves over the cut sides of the cake.
Cut cake into small cubes - about 1-2 inches.
Prepare the whipped cream:
In a large mixing bowl, using an electric mixer on medium high, beat together the cream and confectioner’s sugar until soft peaks form. This should take 3-4 minutes.
Build the trifle:
Line the bottom inside edge of a 4-quart trifle bowl with sliced strawberries in a decorative pattern. Build the trifle from the bottom of the bowl with these layers:
⅓ of the cake slices, jam side up
⅓ of the berries
⅓ of the vanilla custard, spread evenly
⅓ of the whipped cream
Repeat two more times, ending with whipped cream on top
Decorate the top with sliced strawberries - or with a mix of all three types of berries.
Cover with plastic wrap and allow to cool for at least 4 hours.
FLan
Vanessa Mendoza, Menufy by HungerRush Customer Success Specialist
I recently moved out of state away from my family and was forced to learn how to make Flan on my own. My mom always made Flan for every family event, and now I make it for my own kids for special occasions. It makes my heart content to know that I carry on our traditional Flan recipe and will be sure my kids learn how to make it. I often wonder, if my mom taught me to make it and my grandma taught her, how far back does this recipe go?
Ingredients:
1 cup of sugar
1 bar of "Philadelphia" cream cheese
1 (14 oz) can of "Lechera" sweetened condensed milk
1 (12 floz) can of "Carnation" evaporated milk
5 eggs
1 tsp vanilla
Cooking Instructions:
Prepare Caramel:
In a saucepan, add the granulated sugar over medium heat. Stir continuously until the sugar melts and turns into a golden-colored caramel. Be careful not to burn it! Once the caramel is ready, immediately pour it into a pie dish, tilting the dish to coat the bottom evenly. Let it sit until it hardens.
Blend Flan Mixture:
Combine the eggs, sweetened condensed milk, evaporated milk, and vanilla extract in a blender. Blend until all the ingredients are well combined and smooth.
Assemble and Bake:
Preheat your oven to 350°F. Pour the flan mixture over the hardened caramel in the pie dish, ensuring it covers the entire bottom.
Create Water Bath:
Place the pie dish into a larger baking pan. Carefully pour hot water into the larger baking pan, filling it halfway up the sides of the pie dish. Cover the pie dish with foil.
Bake:
Bake in the preheated oven for about 55 minutes, or until a fork inserted into the center comes out clean.
Cool and Refrigerate:
Once baked, remove the pie dish from the water bath and let the flan cool completely at room temperature. Once cooled, refrigerate the flan for a couple of hours or until chilled thoroughly.
Unmold and Serve:
To unmold the flan, run a small knife around the edges of the dish to loosen it. Place a large plate over the pie dish, then quickly and carefully flip the flan over onto the plate. The caramel sauce will now coat the entire flan.
Serve:
Slice the flan and serve chilled, drizzling any extra caramel sauce over the top if desired.
Maqlobah
Majd Abu Dakka, Menufy by HungerRush Customer Success Specialist
This dish holds a special place in the hearts of many families, often becoming the highlight of their Friday evenings. Bursting with robust flavors and tantalizing spices, and it brings joy to every bite.
Ingredients:
For the Vegetables:
1 egpplant, sliced
1 cauliflower, cut into florets
2 potatoes, peeled and thinly sliced optional
2 carrots, thinly sliced optional
3 tbsp olive oil
Salt and pepper to taste
For the Chicken:
2 large chicken breasts, each cut in half
2 bay leaves
2 cardamom pods
1 onion, quartered
3 cups of water
For the Chicken Marinade:
1 tbsp tomato paste
1 Lemon's juice
1 tsp chili paste
2 tbsp chicken broth
2 tbsp olive oil
Salt and pepper to taste
1 tsp paprika
1 tbsp garlic powder
For the Rice:
2 cups white rice rinsed and drained
1 tbsp of seven spice
Salt and pepper to taste
1 tbsp ghee or olive oil
3-4 cups cooking liquid (reserved chicken broth)
Cooking Instructions:
Preheat Oven and Prepare Vegetables:
Preheat your oven to 375°F. Season the vegetables with olive oil, salt, and pepper in a bowl. Add eggplant last when marinating. Place the seasoned vegetables flat onto a lightly oiled baking pan. Bake for 30-40 minutes, flipping them halfway through, until the vegetables are tender.
Cook Chicken:
In a pot, add chicken pieces with water. Bring to a boil, then simmer. Allow chicken to cook for about 15-20 minutes until its internal temperature reaches 155°F. Drain and reserve the chicken broth to be used as the cooking liquid for the rice.
Bake Chicken:
Mix the chicken marinade ingredients and pour on top of the chicken. Bake in the oven for about 10 minutes or until the internal temperature reaches 165°F. If there is any leftover marinade in the pan after baking, set it aside.
Season and Prepare Rice:
Season the rice with salt, pepper, oil, and seven spices in a bowl. Mix well.
Assemble:
Spray a pot of choice with nonstick spray. Add a sprinkling of rice to the bottom of the pot. Layer all the cooked vegetables on top of the rice, followed by the chicken pieces. Add the remaining rice on top evenly.
Add Broth and Marinade:
Mix the chicken marinade and 3 cups of chicken broth. Pour the broth mixture over the rice. The liquid should just cover the rice by an inch or two.
Cook Rice:
Bring the pot to a light boil, then simmer covered for about 20-30 minutes until all the liquid has evaporated and the rice is cooked perfectly.
Serve:
Flip the pot over a larger serving plate. Give it a nice tap on top and then slowly lift the pot.
Mocha Cake
Laney Meyer, Menufy by HungerRush Sales Trainer
'm not a sweets/dessert person. The reason is that when I was growing up, my mom had a side business decorating cakes and making all kinds of desserts. Cake pops, cupcakes, pies, cheesecakes, wedding cakes, you name it! The smell of vanilla and buttercream icing seemed to linger on my hair and clothes 24/7 - which most people would love! But not this weirdo!
Once every couple of years, I crave one dessert - mocha cake (It just so happens to be the SIMPLEST dessert ever). My favorite mocha cake memory is my 22nd birthday. The theme was dinosaurs and glitter. I had the freedom to put glitter on anything I wanted that day, and yes, the cake was covered in edible glitter.
Ingredients:
1 box Duncan Hines Devil’s Food cake (and additional ingredients as per package instructions)
1 8oz container Cool Whip
1 16oz chocolate or chocolate fudge frosting
4-6 tablespoons instant coffee
1/4 cup oil
3 eggs
1 cup warm water
Cooking Instructions:
Prepare Coffee Mixture:
In a bowl, mix 3-5 tablespoons of instant coffee with one cup of warm water. Adjust the amount of coffee according to your desired strength. Allow the coffee mixture to cool to room temperature.
Prepare Cake Batter:
Preheat your oven according to the cake mix instructions. Prepare the cake mix as per the package directions, replacing the water in the instructions with the cooled coffee mixture. Grease and flour two 8-inch round cake pans.
Bake Cake Layers:
Divide the cake batter evenly between the prepared cake pans. Bake the cakes in the preheated oven according to the package instructions, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans.
Prepare Coffee Frosting:
In a small bowl, mix 1 tablespoon of instant coffee with 1 tablespoon of water until dissolved. Add the dissolved coffee mixture to the canned frosting and mix well. Gently fold in the Cool Whip until fully combined. Refrigerate the frosting until needed.
Slice Cake Layers:
Once the cakes are completely cooled, carefully remove them from the pans. Using a long-serrated knife, slice each cake layer in half horizontally to create four layers. Try to make the cuts as even as possible.
Assemble the Cake:
Place one cake layer on a serving plate or cake stand. Spread a layer of the coffee frosting evenly over the top of the cake layer. Repeat this process, alternating cake layers and frosting until all four layers are stacked. Ensure the top layer of frosting is even and smooth. Refrigerate the assembled cake for at least 30 minutes to firm up the layers.
Serve:
Once chilled, slice and serve the coffee-flavored cake with layers of delicious coffee frosting.
Ham and Cheese Pancake Roll-Ups
Joana Avendano, Menufy by HungerRush Project Coordinators Manager
This dish is meaningful because I hated it! My mom would pack my lunch, and on the days I would open my lunch box to find this food item, I would dread eating it. To be honest, sometimes I didn't even eat it because of how much I disliked it.
I never told my mom this, so at least once a week, I would have this particular order in my lunch box. There is something clearly wrong with pancake + cheese whiz + ham, but my mom didn't seem to think so! In her mind I think she was being cReAtIvE.
Ingredients
Homemade or store-bought pancakes
Ham slices
Cheese Wiz
Cooking Instructions
Prepare Pancake Batter:
If you're using a store-bought mix, follow the instructions on the package to prepare the pancake batter. If making homemade batter, combine flour, baking powder, salt, milk, eggs, and melted butter in a mixing bowl. Whisk until smooth.
Cook Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour a small amount of batter onto the skillet to form a thin and big pancake (the size will depend on how large you want your roll-ups to be). Cook until bubbles form on the surface of the pancake, then flip and cook until golden brown on both sides. Repeat until all the batter is used.
Assemble Roll-Ups:
Take a pancake and place a slice of ham on top, followed by the Cheese Wiz. You can adjust the amount of ham and cheese according to your preference. Roll the pancake tightly around the ham and cheese filling. Repeat with the remaining pancakes and filling.
Green Curry
Arissara Chusee, Menufyby HungerRush Senior Customer Success Specialist:
Back home in Thailand, green curry is one of my favorite dishes. The best part is that we can have it for breakfast, lunch, or dinner. Although this dish is available everywhere, from street food stalls to restaurants, my go-to for seconds or thirds refilled, and always spot-on, is my mom's recipe with her southern style, which is spicy. It's also common to eat it with rice noodles. When I was a kid, this dish was something I always looked forward to when I came back home from school.
In the US, I like to recreate this dish, although it's not nearly as perfect. But I love to share this comforting dish with people around me. When I return home, even if my flight lands at 2 or 3 am, she'll still ensure it's available for me, something I'm always thankful for after a long flight.
Ingredients:
4-6 tablespoons of Green Curry Paste
14 oz of coconut milk
2 large chicken breasts (sliced)
1 cup of chicken stock
2 eggplants (sliced)
2 bamboo shoots
1 cabbage (sliced)
1 teaspoon of fish sauce
1 palm sugar
6 kaffir lime leaves
16 Thai basil leaves
Red bell pepper or red chili (finely sliced for serving)
2 cups of jasmine rice (for serving)
Cooking Instructions:
Prepare Green Curry Paste:
Either purchase green curry paste from the store or make it at home. Ensure the paste is fine and ready for use.
Reduce Coconut Milk:
In a pot, pour coconut milk and turn up the heat to reduce it until very thick.
Sauté Curry Paste:
Once the coconut milk is thickened, add the green curry paste to the pot and sauté for a few minutes.
Add Chicken:
Add the sliced chicken to the pot, stirring to coat it with the curry paste.
Pour Chicken Stock and More Coconut Milk:
Pour in the chicken stock and add more coconut milk to achieve desired consistency. If the curry is too thick, add more water or chicken stock as needed.
Adjust Seasoning:
Gradually add fish sauce and palm sugar, adjusting the amounts to your taste preferences. Stir well to incorporate.
Add Vegetables:
Add the sliced eggplants, bamboo shoots, and cabbage to the pot. Cook for a minute until the curry comes to a boil.
Add Aromatic Leaves:
Stir in the kaffir lime leaves and Thai basil, allowing their flavors to infuse into the curry.
Top with Peppers or Chilies:
Finish the curry by topping it with finely sliced red bell pepper or red chili for an extra kick of flavor and color.
Serve:
Once all ingredients are cooked and flavors are well blended, the green curry is ready to be served hot with Jasmine rice on the side.
Poppy Seed Chicken
Andrew Ellingson, HungerRush Senior Marketing Platform Operations Specialist:
Our family moved to Georgia in 1999. My mom was a wonderful cook, but being from the Midwest, she wanted to perfect a "southern dish." She made this dish once, and for whatever reason, 6-year-old me absolutely loved it. It remained a staple for me throughout my childhood. It was the perfect easy dish growing up and always made me think of home.
Once my mom passed in 2023, I'll make this sometimes and get transported back to those family meals. Although I don't make it quite as good as her, it has remained a staple when I need a slice of home.
Ingredients:
5 cups of chicken breasts (cooked and cubed, or shredded)
1 cup of sour cream
2 cans of condensed cream of chicken soup
2 cups of Ritz Crackers (crushed, about 1.5 sleeves of crackers)
½ cups of melted butter
1 tablespoon of poppy seeds (optional)
2 cups of rice (optional)
Cooking Instructions:
Preheat Oven:
Preheat your oven to 350°F.
Prepare Casserole Dish:
If desired, spread a layer of cooked rice on the bottom of a 9x13-inch casserole dish. Place the cubed chicken evenly in the casserole dish.
Prepare Sauce:
In a bowl, mix the condensed cream of chicken soup and sour cream well combined. If using additional flavorings, such as Worcestershire sauce, celery salt, garlic, lemon juice, and pepper, stir them into the soup and sour cream mixture. Pour the soup and sour cream mixture over the chicken in the casserole dish, ensuring that the chicken is evenly coated.
Prepare Topping:
In a separate bowl, combine the crushed crackers with the melted butter until the mixture resembles coarse crumbs. Spread the cracker and butter mixture evenly over the chicken and sauce in the casserole dish.
Add Poppy Seeds:
Sprinkle poppy seeds evenly over the top of the cracker mixture.
Bake:
Place the casserole dish in the preheated oven. Bake for 20-30 minutes, or until the chicken is cooked through and the topping is golden brown and crispy.
Serve:
Once baked, remove the casserole from the oven and let it cool for a few minutes. Serve the chicken casserole hot and enjoy!
The Last Bite
Let's honor the incredible women who have filled our lives with love, laughter, and delicious homemade meals this Mother's Day. Whether it's Grandma's famous French Crêpes or Mom's creative Ham and Cheese Pancake Roll-Ups, these recipes hold a special place in our hearts and memories. As we gather around the table to enjoy these dishes together, let's give thanks to the mothers, grandmothers, aunts, and mother figures who have enriched our lives with their culinary creations and unwavering love. Happy Mother's Day!
ABOUT THE AUTHOR
COURTNEY KITCHENS, SR. MARKETING SPECIALIST
Courtney, an English teacher turned marketer at Menufy, draws inspiration from the restaurant industry's everyday moments. Her writing is a testament to her expertise, providing insightful and compelling accounts of the industry's diverse and vibrant nature.