From my mom‘s 85th birthday, we prepared a delicious lunch.

My sister from Virginia flew in for 36 hours and surprised mom. It was very fun. 

Here are the recipes

Mocktail 🍹

Fever tree mojito mix. We love Fever Tree no sugar ginger beer

Club soda, 2 limes,simple syrup -Mix together

Muddled Blueberry and mint on bottom of cup. YUMMY

Mel’s Kitchen Cafe Chicken Bruschetta recipe

Chicken + Marinade:

• 2 pounds boneless skinless chicken breasts
• ¼ cup olive oil
• ¼ cup balsamic vinegar
• ¼ cup freshly squeezed lemon juice, from 1-2 large lemons
• 1 tablespoon Dijon mustard
• 3 garlic cloves, finely minced
• 2 teaspoons dried basil
• 1 teaspoon salt, I use coarse, kosher salt /pinch of pepper
• ½ teaspoon dried oregano

Balsamic Glaze/Dressing:

• ½ cup brown sugar, light or dark
• 1 tablespoon cornstarch
• ¼ cup balsamic vinegar
• ½ cup water
• 2 tablespoons soy sauce

Pasta + Tomatoes:

• 4 cups cherry tomatoes, halved
• 2 cloves garlic, finely minced
• ¼ to ½ cup packed fresh basil, chopped or torn into small pieces
• 2 tablespoons olive oil
• 6 to 8 ounces fresh mozzarella cheese, cut into cubes (or small mozzarella pearls/balls halved)
• 6-8 slices bacon, cooked and crumbled
• 1 pound penne (we used bow tie)pasta
  For the chicken and marinade, place the chicken in a shallow dish or gallon-size ziploc bag. Whisk together the olive oil, balsamic vinegar, lemon juice, Dijon mustard, garlic, dried basil, salt, oregano, and pepper. Pour the marinade over the chicken. Cover and refrigerate for at least an hour or up to 8-12 hours.
  Preheat a grill or oven broiler (can probably even use a skillet )to medium heat. Cook the chicken 3-4 minutes per side (exact time will depend on thickness of the chicken) Be sure it’s 165 degrees F at the thickest part. Tent with foil and let rest 5-10 minutes before serving.
  For the balsamic glaze: whisk together all the ingredients for the glaze in a small saucepan and bring the mixture to a boil. Reduce heat and simmer, stirring occasionally, until the glaze thickens, 2-3 minutes. Season to taste with a pinch of salt and pepper. The glaze can be made several days in advance and refrigerated (warm briefly to loosen the sauce before serving).
  For the pasta: cook the pasta until al dente according to package instructions. Drain and rinse lightly with cool water.
  For the tomato mixture: in a medium bowl, add the cherry tomatoes, 2 cloves of garlic, fresh basil, and olive oil. Toss to combine. Season to taste with a bit of salt and pepper. Set aside. The tomato mixture can be made up to 8 hours in advance and refrigerated. 
  Add the cooked and slightly cooled pasta to a large serving bowl or dish. Add the tomato mixture, mozzarella and bacon and toss lightly to combine. Drizzle some of the balsamic dressing over the salad.
  Cut the chicken into 1/2-inch pieces and toss with the pasta for a one-bowl pasta salad vibe. Serve the balsamic dressing on the side for additional drizzling! Delish
• Plus we did fruit skewers and mini pimento cheese sandwiches.
• Pimento cheese tea sandwiches
  Ingredients
      •    Cheese: 2 cups sharp cheddar cheese, freshly grated
      •    Base: 4 oz (1/2 block) cream cheese, softened to room temperature
      •    Creaminess: 1/2 cup mayonnaise (such as Duke’s or Hellmann’s)(I prefer Dukes)
      •    Peppers: 1/2 cup jarred diced pimentos, drained very well
      •    Seasonings: 1/2 tsp garlic powder, 1/4 tsp cayenne pepper (optional), plus salt and black pepper to taste
      •    Bread: 1 loaf of soft, thinly sliced white or whole wheat bread(we used Dave’s killer bread)
      •    Butter: 2 tablespoons of softened salted butter
  Instructions
      1    Mix the filling: In a large bowl, beat the softened cream cheese and mayonnaise together until smooth and creamy
      2    Add flavors: Stir in the grated cheddar, pimentos, garlic powder, cayenne pepper, salt, and black pepper until well combined.
      3    Chill: Cover and refrigerate the mixture for at least 30 to 60 minutes to let the flavors meld.
      4    Assemble: Lay out the slices of bread. For best results, spread a very thin layer of butter on the bread to keep it from getting soggy. Spread a generous, even layer (about 2 tablespoons) of the pimento cheese mixture onto half of the bread slices. Place the remaining bread slices on top. Cut and discard all the crusts. Cut each whole sandwich into 4 diagonal triangles.
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