There is nothing like pampering mom on her day, especially when we surprise her with a whole gastronomic feast prepared with care and love for ourselves; She, who is often always in the kitchen preparing those delicious recipes that she pampers us with at home, will feel very happy to see how we appreciate her effort and return that love that she gives us every day when we go into the kitchen. and prepare something tasty for her, instead of taking her to a restaurant that will be full of people for Mother’s Day. Also, nothing like doing something fun at home that involves the whole family, right? You may be thinking, “Mom is the expert in the kitchen, and we have no idea what to prepare or how.” Well, don’t worry, because thinking of you, our dear and faithful readers, we have spoken with our friends at ViveMejor and they shared with us these recipes created by chef Ema Quevedo that, in addition to being delicious, are super easy to prepare.
Here we bring you a complete menu consisting of an appetizer (a creamy cabbage salad), a main dish (seasoned pork loin and guava sauce) and dessert (chocolate and cinnamon cupcakes with peanut butter frosting) so you can leave mom alone. open-mouthed! If mom asks, don’t worry, we’ll say it was your idea, we won’t reveal the secret!
Here are each of the three recipes, step by step.
Creamy cole slaw
Servings: 8
Preparation time: 5 minutes
Ingredients:
- 2 tablespoon lemon juice
- 1 tablespoon chicken flavored Knorr® broth
- 2 tablespoon of sugar
- 1 cup Hellmann’s® and Best Foods® Real Mayonnaise
- 1 bag (16 oz.) coleslaw mix
Directions
Microwave lemon juice and Knorr® Chicken Flavor Broth in small microwaveable bowl on HIGH 30 seconds or until heated through. Add the sugar and stir until dissolved. Combine the lemon juice with the mayonnaise in a large bowl with a wire whisk. Mix with the cole slaw.
Pork loin with seasoning and guava sauce
Servings: 10
Preparation time: 10 minutes
Cooking time: 1 hour and 30 minutes
Ingredients:
- 1 cup sour orange juice
- 5 garlic cloves finely chopped
- 1 (1-inch) piece grated fresh ginger
- seasoning 3 sachets of Knorr ® with coriander, achiote and oregano
- 3 pounds roast pork loin, boneless center cut
- salt and ground black pepper
- 2 tablespoons vegetable oil
- 3/4 cup of guava jelly or jam
- 1/2 cup of water
- 1 1/2 tablespoons orange liqueur (optional)
- 1 tablespoon grated orange peel
- 1 tablespoon lemon zest
- bouillon cube , crumbled 1/2 Knorr ® chicken-flavored
Directions
seasoning To marinate, mix the orange juice, garlic, ginger and 2 packets of Knorr ® with coriander, achiote and oregano. In a large shallow non-aluminum baking dish or plastic bag, pour the marinade over the pork and turn to coat with the sauce. Cover the pan or close the bag, and marinate the tenderloin in the refrigerator, turning occasionally for 3 to 24 hours.
Preheat oven to 350°F. Remove the tenderloin from the sauce and pat it dry; season with salt and black pepper. Pour the marinade into a 2 liter pot.
In a 12-inch skillet, heat the oil over medium high heat and brown the pork, turning occasionally. Place the browned meat in a 13×9-inch roasting or baking pan. Grill pork until meat thermometer reads 165°F, about 1 1/2 hours.
Meanwhile, bring the marinade to a boil over high heat, 1 minute. seasoning Reduce the heat to low and add the jelly, water, liquor, orange and lemon peels, the remaining packet of Knorr ® with coriander, achiote and oregano and the Knorr® chicken bouillon cube. Simmer uncovered, stirring frequently to dissolve broth, 10 minutes; Pass it all through a strainer, if you wish. Serve the sauce with the sliced pork.
Chocolate and cinnamon cupcakes with peanut butter frosting
Makes: 24 small pieces
Preparation time: 2
Cooking time: 20 minutes
Ingredients:
Cupcakes:
- 1 box (1 lb. 2.25 oz.) dark chocolate flavored cake mix
- 1 cup Hellmann’s® or Best Foods® mayonnaise
- 1 cup of water
- 3 eggs
- 1 teaspoon ground cinnamon
COVERAGE:
- 1 lb. powdered sugar
- 1/2 taza de Shedd’s Spread Country Crock® Spread
- 1/2 cup Skippy® Creamy Peanut Butter (peanut butter)
Directions
To prepare the cake, preheat the oven to 350°. Arrange paper wrappers in 12-cup cupcake pan.In large bowl, beat prepared flour, mayonnaise, water, eggs, and cinnamon with electric mixer on low speed 30 seconds. Increase to medium speed and beat for two minutes, scraping down the sides of the bowl occasionally. Divide the mixture among the 12 prepared ramekins. Bake for 20 minutes or until a toothpick inserted in the center comes out dry and clean. Remove the muffins from the mold, place them on a metal rack and let them cool completely.
To prepare the frosting, beat the sugar, margarine, peanut butter, and cinnamon in a large bowl with an electric mixer on low speed 30 seconds. Scrape down the sides of the bowl and beat for 20 more seconds on medium speed until just creamy. DON’T BEAT IT TOO MUCH. Spread the bitumen on the 12 cupcakes.
