Get Grilling for Mother's Day! (And don't forget the sweet treat too)

 Rain or shine, grilling is one of my favourite things to do. And maybe for this Mother's Day weekend someone might like to enjoy some delicious grilled food to eat too!

And not to worry for the bakers in the crowd, this is my favourite shortbread recipe here too. Enjoy the time with family and friends, even if not to celebrate but to remember all the wonderful moms and mom figures that have loved us. 

Sundried Tomato Oil and Herb Grilled Steak

You will get an extra zip of flavour by rubbing the steaks in the parsley and garlic mixture after they are grilled. Simple and so tasty.

2 tbsp sun-dried tomato oil or extra virgin olive oil 

1⁄2 tsp dried Italian seasoning 

1⁄4 tsp each salt and black pepper 

2 beef striploin or ribeye steaks or boneless turkey breast or 2 pork chops (about 1 lb/500 g total)

2 tbsp chopped fresh parsley 

1 tbsp finely chopped sun-dried tomatoes in oil or basil pesto or softened butter

1 garlic clove, minced 

In a shallow dish, stir together sun-dried tomato oil, Italian herb seasoning, salt and pepper. Add steaks and turn well to coat; let stand for 15 minutes. Preheat grill to medium-high.

Place steaks on greased grill and grill for about 6 minutes, turning once, or until desired doneness.

Mix parsley, sun-dried tomatoes and garlic together on cutting board and place steaks on top. Rub both sides of the steaks into the herb and garlic mixture. Let stand for 3 minutes before slicing thinly to serve. 

Serves 4.

Vegetarian Variation: Not to worry, vegetarian moms will love this with 1 pkg (400 g) extra firm tofu, cut into 3 slices and ready for the grill!

Deluxe Hazelnut Shortbread Bars

The sweetness of raspberry jam and toasted hazelnuts combined with the traditional buttery flavor of shortbread makes these bars deluxe.

1 cup hazelnuts 

1 cup butter, softened 

2 tsp vanilla 

2 cups all-purpose flour 

1⁄2 cup powdered (icing) sugar 

Pinch salt 

1 cup strawberry jam or seedless raspberry jam 

Preheat oven to 350°F (180°C). Line a 13- by 9-inch (33 by 23 cm) baking pan with parchment paper; set aside. Set aside a baking sheet.

Place hazelnuts on baking sheet and toast for about 10 minutes or until fragrant. (Do not remove skins.) Chop finely in food processor or by hand; set aside.

In a large bowl, beat butter until light and fluffy; beat in vanilla. In another bowl, stir together flour, chopped hazelnuts, powdered sugar and salt. Beat in flour mixture half at a time until crumbly dough forms and clumps when squeezed. Reserve 1 cup (250 mL) for the topping.

Press remaining dough in prepared pan. Spread jam over crust and sprinkle with

reserved dough. Bake for about 25 minutes or until top is set and edges are golden brown. Let cool completely in pan on rack. Cut into bars. 

Makes about 32 bars.

Freezer Friendly: Cut into bars and place in airtight container for up to 1 month.