You may be proud to note that I actually remembered Mother’s Day for the first time in… ever maybe. And I decided, against some very weak protest from my mom, to enlist me and my step-dad to cook her dinner. He manned the grill and I staffed the kitchen for what turned out to be a DAMN good meal.
I’d like to share with you our success now.
I’m going to make this quick, but I promise I’ll share the recipe for the cake later as it was a huge hit and super simple. I’ve been drooling over the Cuban Frita Burgers and Pineapple Lime Chelada from Half Baked Harvest since she posted these recipes. While I think the drink worked better with just tequila instead of adding the beer, the burgers were loved by all.
It’s a half beef, half chorizo patty with a tangy sweet BBQ-inspired sauce, some fries, and a fried egg on top. I made mine the way she did and didn’t regret it a single bit. Delicious! THIS is how burgers should taste.
I added a simple zucchini, summer squash, and corn saute with Parmesan and lime inspired by this recipe for the side dish. And onion rings because YOLO.
I rounded it off with this strawberry upside-down cake because mom requested a strawberry dessert. Because it was as pretty as it was delicious, I am now going to spam you with pictures of it and not even apologize.