Mother Daughter Dinner Recipes

Hi Everyone!

Tonight my daughter and I made dinner together and shared it on my new roundlady YouTube channel. We made Citrus Salmon, potatoes circles, stuffed mushrooms, a Round Salad with All a’Round Salad Dressing and a Round and fresh berry dessert.

As promised, here are the recipes for the dishes we prepared for our dinner! We hope you enjoy making one or more of them for yourself, your boyfriend or girlfriend, spouse, your kids or even for a party.

Citrus Salmon

This lemony salmon dish is as delici0us as it is good for you — and it’s easy to make.


4 (4 to 6-ounce) pieces salmon

2 lemons

Salt and pepper to taste


Preheat the oven to 400 degrees F.

Slice the lemons into 8 slices. On a foil-lined baking sheet, place 2 lemon slices and top each set of 2 slices with 1 piece of salmon, being careful to make sure the salmon pieces are not touching. Salt the salmon.  Bake for 25 minutes. Let sit for 3 minutes, sprinkle with pepper and serve hot.

Potato Circles

These broiled spuds taste like French fries without the grease factor.


4 medium red potatoes
Optional:  sprinkle of any spice
Dash of salt


Wash potatoes and slice into identical (same thickness) thin circles, place on a lightly oiled baking sheet or nonstick pan, add salt and any spices, then broil each side for 5 minutes or until toasty brown. Make sure you keep an eye on them, as they have a tendency to cook fast and burn. Serve with catsup and eat with your hands.

Stuffed Mushrooms

These crowd-pleasing tasty treats make the perfect appetizer or side dish. They are my daughter’s favorite, as well as a party must for of my friends and family. These are a some of the time food that should be enjoyed at parties, celebrations and other once-in-while events — guilt-free.


20 to 30 whole white mushrooms

1/4 cup plain cream cheese

1 tablespoon grated Parmesan cheese


Preheat the oven to 400 degrees F.

Wash mushrooms with a small brush. Scoop out the stems and center of the each mushroom. Place the mushroom caps on a foil-lined baking sheet —  top-side down. Chop the stems and center pieces and put into a small bowl. Add the cream cheese and Parmesan cheese and mix until blended together. Fill each mushroom cap with a small spoonful of the mixture — just to the top. Place in the preheated oven for 15 to 20 minutes. Let cool for 5 minutes and serves while still on the verge of hot.

Very Round Salad

This salad is so colorful and chock full of  healthy ingredients that it is hard to believe that it tastes so good — but it does! One of my favorite tricks is to prepare a base with just the lettuce, cabbages, basil, onions and peppers and then store it to make salads or even a soup over the following  days. This makes the time-consuming task of slicing you only have to do once for any number of meals.


½ cup iceberg lettuce

¼ cup radicchio

¼ Napa cabbage

¼ cup red cabbage

¼ cup red onions

¼ cup green onions

1 large tomato or a large handful of cherry tomatoes

¼ cup basil

1 shredded carrot

½ cup spinach leaves

½ red, ½ yellow & ½ green bell peppers

1 avocado


Thinly slice all the cabbages, lettuce, basil, onions, spinach, tomatoes, peppers and avocado. Shred the carrot. Place it all in a large salad bowl. Right before you are ready to serve dinner, add the salad dressing (see recipe below).

All aRound Salad Dressing


1 1/2 tablespoons rice wine vinegar

1/2 tablespoon lemon juice

1/4 teaspoon lemon zest (grated lemon peel)

1 tablespoon chopped fresh basil leaves

6 tablespoons olive oil

1/2 teaspoon Dijon mustard

Salt and pepper to taste


In a bowl, combine the rice wine vinegar, lemon juice, Dijon mustard and basil. Slowly add the olive oil while whisking — constantly — until the dsressing is thick and creamy.


Add chopped garlic, finely chopped cilantro, ½ teaspoon honey, or any herbs or spices. Also experiment with different vinegars, like champagne vinegar for a light dressing or red wine vinegar for a tangy dressing.

Dinner is Served

We served our meal on a beautiful red square plate, which helps shows off the delicious Round food.

The wine glass is filled with ice water and a squeeze of lemon — also a fruity Round garnish.

We topped our meal off with fresh blackberries, raspberries and red grapes. No recipe is needed. Simply wash the fruit and enjoy by eating them one-by-one with your hands.


2 responses to “Mother Daughter Dinner Recipes

  1. Saw this video on YouTube – it’s so nice to see mothers and daughters spending time together and cooking!

    Thanks for spreading the love!

  2. Pingback: ROUND COOKING: With Culinary Students « R O U N D O R A M A

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