Father’s Day Recipes To Wow Dad

It is summer, which means Father’s Day is approaching. What better way to thank dad than with a delicious home cooked meal. One that can fill his belly. Julie’s Eats and Treats has one of the best collections of over 40 recipes for Father’s Day. Here are two dad filling recipes; one for the oven and one for the grill.

Father’s Day Three Meat Pizza Ring

INGREDIENTS

  • ½ cup of chopped pepperoni
  • ½ cup of diced Canadian bacon
  • 1 pound of Italian Sausage
  • Two 8 ounce tubes of crescent rolls (refrigerated)
  • One 15 ounce can of pizza sauce, divided in half
  • One ½ cup of shredded pizza cheese
  • Two garlic cloves, crushed

INSTRUCTIONS

The oven will need to preheat to 375 degrees. Take a large skillet and place it on the stove on medium heat. Cook the garlic and the sausage until the sausage is fully cooked (no more pink). Once cooked, drain the grease out of the pan. Add ½ cup of pizza sauce, Canadian Bacon, 1 cup of pizza cheese, and pepperoni into the pan. This is what will be considered the filling in the ring.

Separate the crescent roll dough into the triangles and place them on a 14 inch ungreased pizza pan. Overlapping the wide ends with the points on the outside. There should be a 4 inch opening in the middle of the pan. Press down on the overlapping part of the dough to make sure it is sealed. You don’t want any of the filling falling out of the bottom.

Take the mixture from the pan and spoon it onto the wipe part of the dough. Take the points and fold them over to make the ring. Bake in the oven for 12-15 minutes. The cresent rolls should be golden brown. The remaining cheese can be used to sprinkle on the top. The extra pizza sauce should be served with the roll.

What dad wouldn’t feel appreciated on Father’s Day with a delicious twist on a classic favorite?

 Sriracha Chicken Bacon Ranch Skewers For Dad

INGREDIENTS

INSTRUCTIONS

Take the BBQ sauce, the bacon ranch dressing, Sriracha sauce, and chili powder and combine them together. Place the chicken strips in a resealable gallon bag, and pour the mixture in the bag. Make sure the mixture coats the chicken strips evenly. Let this sit in the refrigerator for two hours or more. This can be prepared in advance which will make it easier to just throw on the grill.

After the two hours, or when you are ready to cook the chicken, remove it from the bag and put the bacon strip on the chicken, at the top. Take a metal or wooden skewer and thread it through the chicken and bacon. Grill the skewers over medium heat for about 10 to 14 minutes, make sure they are covered. Once the chicken is no longer pink and fully cooked, remove it from the grill and serve. Make sure to flip the chicken while it is grilling so it cooks evenly.

Not seeing what you’d like for the perfect Father’s Day meal? For more delicious recipes, click here.

The Ultimate Charcuterie Board

Who doesn’t like variety? Summer time is the perfect excuse for this recipe! Reluctant Entertainer has a Charcuterie board recipe that will outshine the rest. A charcuterie board is the perfect route if you aren’t sure what to offer your guests. It is even great to serve for dinner! These boards are made up of nuts, veggies, dried fruits, cheeses, cured meats, and more!

The first thing you will need is the board! Make sure the board for your charcuterie is food friendly and if it isn’t, make sure to place parchment paper on the board. The best boards to use are the ones that have a lip, this will help make sure all of the food fits and stays in place. Another thing to think about when making this recipe is how many people are being served. The more people, the bigger the board.

If you want to get rid of the parchment paper but don’t have a food safe board, take some sandpaper and sand the board down. After the board is sanded, rub it down with mineral oil and beeswax. Or, if you want to take the shorter route, you can use a cutting board and butcher block conditioner.

Charcuterie boards often contain dipping spices, but if you aren’t sure where to start looking check out DeLallo Foods.

INGREDIENTS FOR YOUR ULTIMATE CHARCUTERIE BOARD

  • Italian Herb Dry Cured Sausage, sliced
  • Red Wine Salami, sliced
  • Sweet Casalingo Dry Cured Sausage, sliced
  • Black Pepper Dry Cured Sausage, sliced
  • Figs, sliced
  • Sun-Dried Tomato & Basil Seasoning Spices
  • Roasted Garlic & Parmesan Seasoning Spices
  • Rosemary & Garlic Seasoning Spices
  • Garlic Pepper & Tomato Seasoning Spices
  • 1 jar Italian Roasted Pepper Bruschetta
  • 1 jar Italian Olive Bruschetta
  • 1 jar Italian Garden Vegetable Bruschetta
  • Extra Virgin Olive Oil, for dipping
  • Almonds
  • Olives
  • Veggies
  • Miscellaneous crackers
  • Baguette Bread
  • Soft cheese
  • Sharp Cheddar Cheese

UTENSILS

  • Large board
  • Small bowls
  • Small plates

INSTRUCTIONS

Make sure the board you are using for your charcuterie is prepared in advance, the worst thing is being in the middle of preparation and something isn’t ready. The meats should be sliced, waiting to be placed on the charcuterie board. Take the small bowls and place them on the board, the olives and nuts should be placed inside. Fill the other bowls with the different the Bruschettas. Place 3 to 4 small, flat dishes on the board. These dishes should be filled with the olive oil. Take the different spices and sprinkle them on top of the olive oil.

Slice the cheeses, if they are not already prepared. Wash the vegetables and dry fruits, you don’t want unclean food on the board. Now here comes the fun part, placing the food on the board. Start placing the meat, cheeses, crackers and the sliced baguette around the board. The fruits and vegetables should come next. The idea is not to crowd the board, but to fill it. There should not be too many empty spaces. The food items can be mixed together or if you like organizing, feel free to group them in categories. All of the crackers on one side and all of the meats on the other. Or be adventurous, and have an alternating pattern. Placed the olive oil in the middle and the Bruschetta on the outside. The options are endless and so is the food! Enjoy your charcuterie board any way you like it.

For more delicious recipes, click here.

Arlen Benny Cenac’s Summer Baby Back Ribs

The Food Network posted a great recipe for delicious Barbecue Baby Back Ribs. It is the perfect time to clean off the grill, and hot dogs and burgers are not the only thing that it can be used for. Ribs go perfectly with any side and they are always a party pleaser.  Some sides to consider are: potato salad, maple barbeque beans, fruit salad, fresh guacamole and cilantro salsa, and even a charcuterie board.

INGREDIENTS

2 racks of baby back ribs

1 cup of barbecue sauce, your choice

1 cup of low-sodium chicken broth

¼ cup of brown sugar

2 tablespoons of apple cider vinegar

2 tablespoons of chili powder

½ teaspoon of garlic powder

½ teaspoon of cayenne pepper

½ teaspoon of onion powder

1 teaspoon of dried oregano

Kosher salt

Ground black pepper, fresh if possible

UTENSILS/TOOLS

A mixing bowl

A container to store the marinating ribs

A roasting pan

Foil

A grill

A large bowl to toss the ribs in

A saucepan

DIRECTIONS

The first step to making the best baby back ribs you can is making the dry rub that will be used to marinate the ribs. The chili powder, brown sugar, and onion powder should be mixed in the mixing bowl.  Add the oregano, cayenne, and 1 tablespoon of kosher salt. Top the mixture off with 1 teaspoon of black pepper. Make sure the mixture is mixed together fully. Take the large container that will be used to marinate the ribs and place the ribs inside. Take the dry rub mixture and rub both sides of the ribs. Refrigerate them; the longer they marinate the better. However, an hour will work just fine too.

The oven should be preheated to 250 degrees fahrenheit. Mix the chicken broth and apple cider vinegar in the roasting pan. Remove the baby back ribs from the refrigerator and place them in the pan. Take the foil and cover the roasting pan. The ribs need to be baked for 2 hours in the oven. Once the 2 hours are up, remove the pan from the oven and place the ribs on a platter. Take the liquid that is in the roasting pan and place it in a saucepan. Bring this to a boil and then lower the heat. It needs to be simmering. Continue to cook until half of the mixture has been reduced. Take the cup of barbecue sauce and add it to the saucepan. Turn off the heat.

The outdoor grill needs to be preheated to medium/high. Cook the ribs for around 5 minutes on each side. The point is to make sure the ribs are browned; they need to be slightly charred. Remove the ribs from the grill, cutting them between the bones. Once the ribs are cut, place them in the large bowl. Pour the sauce over the ribs and toss them in the bowl. Once they are evenly coated, serve the ribs. They are best when hot!

Set them out in a large pan with tongs for easy access. Arrange appetizers around the table and you will be the BBQ King/Queen of the neighborhood!

For more delicious recipes, click here.