Our Mother’s Day Lunch – Pt 2

Happy Mother’s Day!

Yesterday, my mom shared her contributions to today’s Mother’s Day lunch. Today, I am going to share my contributions.

Before doing so, I wanted to take a moment to recognize my mom on this special day. As you’ve probably noticed, if you’ve been following along with the blog, I am very lucky to have my mom. She is crafty, creative, and a very good cook!

After being swamped at work and feeling under the weather for the past week or so, my mom has graciously assisted by taking full responsibility of the blog while I’ve focused on my work/feeling better. I wanted to take a moment to recognize her for that, and to give a shout out to all the mom’s out there that go above and beyond for their children.

Now… it’s time for food!

I love cooking and being in the kitchen but I particularly love the kind of meals and snacks in which you throw a bunch of yummy ingredients together to create something even more delicious. My choices for our Mother’s Day lunch weren’t quite to my typical “everything but the kitchen sink” level of cooking but I definitely took advantage of recipes where I could throw a bunch of things together for a magical creation. Today, I decided to make mini quiche, artichoke and spinach dip, and bruschetta.

I will post pictures of my final products, where I found the ideas, and how I changed the recipes.

First up, bruschetta!


I LOVE bruschetta. I could sit down and binge a tub of bruschetta and box of crackers to myself on any given day but I’ve never given thought to making my own. When looking for ideas for Mother’s Day, I thought it would be a great excuse to try it out. I found this recipe: http://www.simplyrecipes.com/recipes/bruschetta_with_tomato_and_basil/.

Having recently finished my extra virgin olive oil, I went to the grocery store to replace it. Instead, I found a flavoured olive oil that I thought would be a perfect upgrade for the recipe. I used the pepper-flavoured olive oil in place of both the oil and balsamic vinegar in the recipe. Everything else I kept the same and it turned out delicious (I had to sneak a taste test of course!).

Next… artichoke and spinach dip!


I discovered this recipe a few months ago and it has been a favourite in our house ever since.

I use this recipe as inspiration:

For mine, I simple throw together a package of cream cheese, a small tub of Parmesan cheese, garlic, artichoke hearts, spinach, and red pepper flakes.

This time, I made two changes from my typical dip, I tried the whipped cream cheese and I used fresh spinach. I don’t think I will continue to make these changes going forward, I was just working with what I had on hand/what was on sale this time. Still yummy but a slightly different feel from the original (already perfect) recipe.

Typically, I’ll heat up some mini pita bread for dipping. For today, I picked up some delicious pumpernickel bread!

Finally… mini quiche!


I don’t have a recipe for this one because I make quiche so often that I create from memory so I will try to briefly share how I made these. In a bowl, I mixed together eggs (eight eggs), milk (about ½ cup. I’m lactose intolerant so I try not to add too much milk), chopped mushrooms and spinach, grated cheese (about ½ cup), and salt and pepper. I placed my (30) frozen shells on a baking sheet, filled with the egg mixture, and into the oven (at 375) for about 25 minutes. It’s important to not overfill the tarts because the mixture will recipe as it’s cooking.

Apologies to mom because only 25 of the original 30 will be coming to lunch today – the other 5 (again, for taste-testing purposes only) were yesterday’s lunch!

And these are my contributions to today’s lunch!

Take care and have a great day!



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