A Mother's Day Tribute

 

Celebrating my mom Mary Pat Lentsch (photo taken Christmas 2004)

Mother's Day, a day set aside to honor mothers, and motherhood, maternal bonds, and the influence of mothers in society is celebrated on various days in many parts of the world, most commonly in spring.
Take time to thank your mom for her influence on your life's journey.
If you are a motherless daughter today there are some ways to keep your mother's memory alive.

• Share stories and anecdotes about your mother.
• Wear your mother's favorite color -- piece of clothing, nail polish, etc.
• Remember your mother's best advice and wisest sayings, follow, and share.
• Prepare your mother's favorite recipes, and keep her in your head and your heart as you are making the dishes and serving them.
• Write something -- a poem, a song, a recollection -- about your mother.
• Perform an act of kindness to honor your mother.
• Give to a charity in memory of your mother.

Some may have considered my mother a chocoholic.  There wasn't a piece of chocolate she didn't like. She was tiny and only weighed some 83 pounds. Her all-time favorite chocolate dessert was French Silk Pie from Bakers Square but brownies came in at a close second plus her supply of Dove Bars in the freezer.  

My mother liked to cook and try new recipes, and with eight of us she got in lots of practice. She always liked to try out some of her recipes in advance for upcoming bridge groups which at one time belonged to 13!

One of her signature dishes was Chicken Pot Pie Filling in Puff Pastry Shells.

This savory pot pie is chocked with veggies. It was quite tasty and serves four. You can make the filling the night before and reheat the next day adding some chicken broth to thin out sauce. Use rotisserie chicken for easier prep.   
Ingredients:

• 1 package (17.3 oz. ) Pepperidge Farm Puff Pastry Shells
• 3 tablespoons butter
• 1 cup each of diced carrots, celery, peas, potatoes, and mushrooms
• 3/4 cup diced onions
• 1/3 cup flour
• 3-1/4 cups chicken broth (low sodium-fat free)
• 1 tablespoon Dijon-style mustard
• 1/2 teaspoon thyme
• 1 tablespoon parsley flakes
• 1 teaspoon of herbs de Provence
• Salt and pepper to taste
• 3 cups cooked chicken, diced
• 1/4 cup each white wine and heavy cream
• !/2 cup Parmesan cheese

Directions:

• In a large fry pan melt butter. Add in carrots, celery, mushrooms, potatoes, and onions. Sprinkle spices over the mixture and stir fry for 8-10 minutes until carrots and potatoes are tender-crisp.  
• Add in 1/3 cup flour and stir for 3 minutes until flour is golden.  Slowly add in chicken broth and stir until it boils and thickens. Whisk in mustard.
• Add in chicken, peas, wine, Parmesan cheese and cream. Cook on low for 6-8 minutes. 
• Serve over Pepperidge Farm Puff Pastry Shells

Looking for some chocolate recipes? Check out the tribute I once posted in honor of my mother's "sweet tooth."

https://sockfairies.blogspot.com/2019/05/happy-mothers-day-to-all.html