Here are some of our favorite
Father's Day Recipes
Perfect to wow Dad
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And it take you to the Recipe.
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and it take you back to the list.
Here are some of our favorite
Father's Day Recipes
Perfect to wow Dad
Just click the
​
And it take you to the Recipe.
Click the
​
and it take you back to the list.
Steak & Egg Pizza
Ingredents:
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Nonstick cooking spray
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1 13.8 ounce pkg. refrigerated whole grain pizza dough
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Olive oil
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3 - 4 ounce thinly sliced cooked roast beef, cut into strips
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3 cloves garlic, thinly sliced
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1 ½ cups shredded mozzarella cheese (6 oz.)
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½ cup torn fresh kale leaves
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¼ cup roasted red sweet pepper strips
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½ cup crumbled goat cheese (2 oz.)
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6 eggs
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Dash black pepper
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1 tablespoon chopped fresh chives
Instructions:
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Preheat oven to 400°F.
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On a lightly greased large baking sheet, stretch pizza dough into a 15x12-inch rectangle.
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Bake 6 minutes or just until set; cool slightly.
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Brush dough with oil and sprinkle with roast beef and garlic.
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Top with mozzarella cheese, kale, and roasted pepper; sprinkle with goat cheese.
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Break eggs 1 to 2 inches apart onto pizza and sprinkle with black pepper.
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Bake 18 minutes more or until crust is golden, egg whites are completely set, and yolks begin to thicken.
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Sprinkle with chives.
Blackberry
Plum Upside
down cake
Ingredients:
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3 tablespoons (43g) unsalted butter, at room temperature
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â…“ cup (71g) light brown sugar
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1 cup (170g) blackberries
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4 large (260g) plums, thickly sliced
CAKE BATTER:
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8 tablespoons (113g) unsalted butter, at room temperature
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1 cup (213g) light brown sugar
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2 large (113g) eggs
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1 teaspoon pure vanilla extract
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1 cup (120g) all-purpose flour
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¾ (85g) cup whole-wheat flour
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2 teaspoons baking powder
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½ teaspoon ground cinnamon
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½ cup (115g) whole milk
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Whipped cream, as needed for serving
Instructions:
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PREPARE THE TOPPING: Preheat the oven to 350°F. Grease a 9-inch cake pan (with at least 2-inch-tall sides) generously with butter, being especially generous with the base of the pan. Sprinkle the brown sugar evenly over the base of the pan, then arrange the fruit on top in a tight, even layer.
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2. MAKE THE CAKE BATTER: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, about 5 minutes. Add the eggs one at a time and mix until incorporated, scraping well with a spatula after each addition. Add the vanilla and mix to combine.
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3. In a medium bowl, whisk the flours, baking powder and cinnamon together to combine. Add half of this mixture to the mixer and mix to incorporate. Add the milk and mix to combine. Add the remaining flour mixture and mix to incorporate. Scrape the bowl well to make sure the batter is evenly combined.
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4. Pour the batter into the prepared cake pan, spreading into an even layer. Bake until a toothpick inserted into the cake comes out clean (or with a few moist crumbs), 60 to 70 minutes.
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5. Cool the cake in the pan for 25 to 30 minutes, then unmold onto a cooling rack placed over a baking sheet. Cool completely before slicing, then serve with whipped cream.
Surf 'n Turf Foil Packets
Ingredients:
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1/2 lb. sirloin steak, cut into 1" cubes
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1/2 lb. shrimp, cleaned and deveined
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2 ears corn, each cut crosswise into 4 pieces
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1 c. grape tomatoes
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1 small red onion, cut into thick slices
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1 lime, sliced into wedges
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2 cloves garlic, thinly sliced
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1 tbsp. Old Bay Seasoning
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1 tbsp. fresh thyme leaves
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1 tsp. ground cumin
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Freshly ground black pepper
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1 tbsp. freshly chopped parsley, for garnish
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Lime wedges, for garnish
Instructions:
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Heat grill to high. Cut 4 sheets of foil about 12” long.
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Divide steak, shrimp, corn, tomatoes, onion, lime, and garlic between each foil pack. Drizzle with oil and sprinkle with Old Bay, fresh thyme, cumin, and black pepper.
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Fold each foil pack crosswise over to completely cover the food mixture. Roll top and bottom edges to seal.
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Place foil packs on the grill and cook until shrimp is cooked through and steak is finished to your desired doneness, 6 to 8 minutes per side.
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Garnish with parsley and serve with lime wedges.
Tacos Al Pastor
ingredients:
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FOR ACHIOTE PASTE
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1/4 c. extra-virgin olive oil
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1/4 c. annatto seeds
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1 tbsp. coriander seeds
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1 tbsp. cumin seeds
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2 tsp. dried oregano
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1 tsp. black peppercorns
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1 tsp. mustard seeds
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5 allspice berries
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4 cloves garlic
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1/3 c. orange juice
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2 tbsp. apple cider vinegar
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1 tsp. kosher salt
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FOR THE PORK
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1 tbsp. extra-virgin olive oil, plus more for grill
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3 dried guaillo chilis, seeds removed
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3 dried chiles de arbol, seeds removed
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1/3 c. pineapple juice
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1/4 c. achiote paste
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2 tbsp. apple cider vinegar
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3 cloves garlic
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2 tbsp. packed brown sugar
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2 tsp. kosher salt
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1 tsp. ground cinnamon
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1/2 tsp. freshly ground black pepper
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2 lb. boneless pork shoulder, sliced 1/2" thick
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FOR SERVING
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1 pineapple, cored and cut into rings
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1 red onion, cut into rings
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12 corn tortillas
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Freshly chopped cilantro
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Lime wedges
Instructions:
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In a small skillet over medium heat, heat oil. Add chilis and toast until slightly charred and fragrant, 1 minute. In a food processor or blender, add toasted chilis, pineapple juice, achiote paste, vinegar, garlic, brown sugar, salt, cinnamon, and pepper. Blend until fully combined.
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Place pork in a large bowl and pour marinade over. Cover and refrigerate for 4 hours and up to overnight.
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Preheat grill to medium-high and brush with oil. Grill pork until slightly charred and cooked through, 6 minutes per side. Let rest on a cutting board for 5 minutes then cut into 1" pieces.
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Add pineapple and onions to grill and cook until slightly charred and onion is softened, 3 minutes per side. Break pineapple rings into large pieces.
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Add tortillas to grill and cook until warmed, 1 minute per side.
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On warmed tortillas, add pork, pineapple, onions, and cilantro. Serve with lime wedges.