Mother’s Day is one of the busiest service days for restaurants. While I hate crowds and love to cook, I’m strictly forbidden to enter the kitchen on Mother’s Day.
Unfortunately, the extent of my sweet husband’s culinary skills begins and ends with a breakfast of easy-over eggs, bacon, pan sausage, toast and a great pot of coffee. So, as a gift to mothers everywhere, I’ve created a simple Mother’s Day dinner recipe that even a novice cook can successfully follow.
I’ve always felt that preparing a meal is one of the best ways to show someone that you love them. After all, the origin of Mother’s Day is rooted in a daughter’s love and respect for her mother.
In 1905, after her mother’s death, Anna M. Jarvis began a campaign to recognize her mother’s work as a community activist and peace advocate and to honor her memory.
It took several years, but in 1914, President Woodrow Wilson signed a bill recognizing Mother’s Day, the second Sunday in May, as a national holiday.
The House of Representatives also adopted a resolution recommending that officials of the federal government wear carnations on Mother’s Day. The tradition of wearing a red flower if your mother was living, and a white flower if she is deceased is still practiced in many churches today.
Here’s a simple recipe for your Mother’s Day dinner: a delicious Sheet Pan Spice-Rubbed Chicken With Roasted Vegetables. And for a sweet finish, try this easy, no-bake Cookie Cheesecake for dessert.
The simple preparation techniques will ensure a successful result for even the most inexperienced cook and create the perfect meal for the Moms we love do dearly. Happy Mother’s Day!