Mother’s Day is a day to celebrate all the love and sacrifices mothers give on a daily basis. The holiday dates back to the ancient Greeks, who celebrated spring festival in honor of the maternal goddess Rhea. An activist and writer named Julia Ward Howe wrote an appeal called the Mother’s Day Proclamation to ask woman to protest the war in the late 1800s. Anna Javis, a childless single woman who lived in the early 1900’s loved and admired her mother so much that after her death she wrote letters to high powered people asking to declare Mother’s Day a holiday. She wanted the American people to honor their mothers as she did hers. In 1914 President Woodrow Wilson declared the second Sunday in May as the national holiday we know today as Mother’s Day.
Chef Howard Winter
1800 E. 7th St.
Charlotte, NC 28204
This cozy little restaurant was once a single family home located in the historical Elizabeth neighborhood in Uptown Charlotte. After many renovations it is now a Queen City hotspot, known for their live jazz music and home-style Cajun cuisine. Their staff is professional and the environment is kid friendly.
- 8 eggs, beaten
- 3/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoon olive oil
- 1 onion, sliced
- 1 potato, cubed
- 1 cup small broccoli florets
- 1 cup small cauliflower florets
- 5 tablespoons goat cheese
1. Preheat oven to 375 F.
2. Mix eggs, milk, salt and pepper in bowl.
3. Pour oil in skillet and sauté onions and potatoes until soft.
4. Stir in broccoli and cauliflower; cook until vegetables are tender but not soggy.
5. Pour in egg mixture. Drop small spoonful of goat cheese on top. Cook about two more minutes on the stove.
6. Pour into baking dish and cook for 20 to 25 minutes.
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- pie crust
- 1 can lump crab meat
- 3 tablespoons of butter
- 1 green onion, sliced
- 1/4 teaspoon black pepper and salt
- 3 eggs, beaten
- 1/4 teaspoon cayenne
- 1/2 cup Swiss cheese, cubed
- 1 lb. shrimp, peeled and deveined
1. Preheat oven to 375F.
2. In skillet, melt butter.
3. Sautee green onions until soft.
4. Add the crab, shrimp, salt and pepper.
5. Gently mix and set aside to cool.
6. Add eggs and cheese, mix and pour into pie crust.
7. Cook for 25 to 30 minutes or until crust is golden brown.
8. Let sit for about 10 minutes to set, slice and serve with chopped tomato and sliced green onion for garnish.
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- 6 eggs, beaten
- 2 cups milk
- 1 pound sliced bacon, cooked and crumbled
- 6 slices bread, cubed
- 1 medium potato, diced
- 1 cup shredded cheddar cheese
- 1/2 cup onion, diced
- 1 teaspoon Cajun seasoning
- 1 teaspoon salt
1. Preheat oven to 350 F.
2. Combine all ingredients in bowl.
3. Pour evenly in baking dish.
4. Remove from the refrigerator 30 minutes before baking.
5. Bake, uncovered, for 45-50 minutes or until a knife inserted near the center comes out clean.
6. Let cool for 10 minutes before cutting.
Ceceilia Williams is a married mother of four, who served in the U.S. army as a food service specialist Having a family of her own she is very familiar with the stress and financial up and downs that it brings and shares her expertise in saving time and money. Her work can be found at Examiner.com.