*This is not sponsored, just happily sharing a pretty, but fairly easy recipe for all moms this upcoming Mother’s Day.
With Mother’s Day quickly approaching, I couldn’t resist sharing an easy, but very pretty tulips appetizer recipe to make mom’s day that much extra special.
I mean what mom wouldn’t enjoy getting flowers in some form, especially tulips in the spring time. Well here is the perfect foodie recipe to celebrate mom, but still allowing you to gift her with tulips flowers. These flowers aren’t flowers that go in a vase though.
These are tulips flowers made from yummy veggies to actually be eaten by all.
This tulips recipe was originally shared with me by The Hotel Saugatuck, which is an 18-room luxury bed and breakfast with stunning views of Lake Kalamazoo, offering modern amenities, mere blocks from the vintage reminiscent small-town of Saugatuck, Michigan, and minutes from Douglas.
Built in 1865, The Hotel Saugatuck, formerly the Twin Gables Inn, is the only original mill in the area still standing from the busy lumbering era. It is now comprised of a dozen rooms in the historic hotel and three duplex cottages, each with two guestrooms.
All rooms feature king sized beds, private bathrooms, Jason Hydrotherapy Tubs with Micro-silk Technology, in-room breakfast, in-room dessert, fireplaces, and individual climate control. Privacy and individual attention define The Hotel Saugatuck experience.
But if you can’t get away for Mother’s Day to The Hotel Saugatuck, then here is a way to enjoy a little something from it in the comfort of your own home with Tomato Cream Cheese Tulips Recipe.
There you have it with the perfect tulips floral and veggies’ recipe to enjoy this Mother’s Day.
- 1 pint grape tomatoes
- 1 package (8oz) cream cheese
- 2 bunches green onion
- 1 large garlic clove
- 10 chives
- Juice of 1/2 lemon
- pinch kosher salt
- Cut off the roots and ends of the green onion
- Let cream cheese sit out for 1/2 hour to get to room temperature. Then chop chives and garlic together using an electric mixer. Next whip the cream cheese, chives, garlic, and salt until blended evenly. Add lemon juice and blend into mixture.
- Using a skewer, poke a hole in the stem side of each tomato. Keeping the stem side down, make a cross (2 slices) 1/2 way down the tomato using a small spoon (or the tip of an old fruit peeler) scoop out the seeds from the inside of tomato.
- Take a pastry bag and tip, fill the cut side of the tomato with cream cheese, and insert the green onion into the hole at the stem end of the tomato.
What is your favorite Mother’s Day Recipe?
Tell me in the comments…