The annual day has come to celebrate how incredible our fathers are, and what better way than a cookout with the family?
Quality time in love and laughter is more valuable than any store-bought gift, so grab your spatulas and put on those aprons…we’ve found the perfect recipes from appetizers to drinks to cook with Dad. Plus, you don’t wanna miss out on the tasty dessert we have chosen just for him. Celebrate Father’s Day the only way we know you should — head to the kitchen and let the memories begin!
Recipe by Pop Sugar
- 2 large garlic cloves, thickly sliced
- 2 teaspoons kosher salt
- 2 caraway seeds
- 2 tablespoons pure chile powder, such as ancho
- ¼ cup neutral oil, such as grapeseed or canola
- 2 punds large (16/20) shrimp, shelled and deveined
- 5 to 6 fully cooked small chorizo sausages (about ½ pound total), sliced ½-inch thick
- 2 large garlic cloves, thickly sliced
- On a cutting board, using the flat side of a chef’s knife, mash the garlic and salt to a coarse paste. Add the caraway seeds and finely chop them.
- Transfer to a large bowl and stir in the chile powder and oil. Add the shrimp, and toss to coat.
- Meanwhile, bring a large saucepan of water to a boil. Add the chorizo, and cook over high heat for 5 minutes. Drain and pat dry. Let cool slightly.
- Tuck a chorizo slice in the crook of a shrimp, and thread it onto a skewer; the shrimp should be attached at both ends. Push it to the end of the skewer, and repeat with two more shrimp and chorizo slices. Using more skewers, repeat with the remaining shrimp and chorizo.
- Grill the kebabs over a hot fire, turning once or twice, until charred and the shrimp are cooked through, about 5 minutes. Serve immediately.
Recipe by Spicy Southern Kitchen
- 1 cup mayonnaise
- ⅓ cup sour cream
- 1 large clove garlic, pressed
- 2 tablespoons lemon juice
- 2 anchovies, finely minced
- 1 teaspoon Worcestershire sauce
- 1 pound penne pasta, cooked until al dente and rinsed with cool water
- 6 large leaves Romaine lettuce, thinly sliced
- 1½ cups grape tomatoes
- 4 green onions. green parts sliced
- ½ cup finely shredded Parmesan cheese
- ½ teaspoon ground black pepper
- 2 grilled chicken breasts, diced
- 1½ cups croutons
- In a small bowl, stir together the mayonnaise through the Worcestershire sauce.
- Toss half of the dressing with the pasta and refrigerate for 30 minutes.
- Mix in remaining ingredients including the remaining dressing and serve.
Juicy Steakhouse Burger:
Recipe By Once Upon a Chef
- 2 pieces white sandwich bread, crusts removed and cut into 1/4-inch pieces
- 1/3 cup low fat milk
- 2-1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 garlic cloves, minced
- 1-1/2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 3 pounds 85% lean ground beef
- 3 scallions, finely sliced (optional)
- Non-flammable cooking spray to grease grill
- 10 hamburger buns
- Preheat the grill to high heat.
- In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, Worcestershire sauce and ketchup and mix well.
- Add the ground beef and scallions and break the meat up with your hands. Gently mix everything together until just combined. Do not overmix. Divide the mixture into ten equal portions and form loose balls. Gently flatten the balls into 3/4-inch patties about 4-1/2 inches around. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
- Grease the grill with non-flammable cooking spray. Grill the burgers, covered, until nicely browned on the first side, 2-4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.
- 3/4 cup butter, melted (1 1/2 sticks)
- 3/ 4 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup whole-rolled old fashioned oats (not instant or quick cook)
- 1 teaspoon baking soda
- pinch salt, optional and to taste
- 35 caramel squares, unwrapped
- 1/2 cup heavy cream
- 1/2 teaspoon salt, optional and to taste, if you prefer salted caramel sauce
- 1 cup (6 ounces) semi-sweet chocolate chips or chunks
- Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil and spray with cooking spray. Lining your pan is highly recommended for ease of cleanup due to the stickiness of the caramel; set pan aside.
- In a large microwave-safe mixing bowl, add the butter and heat on high power to melt, about 90 seconds.
- Add the brown sugar, vanilla, and whisk until smooth.
- Add the flour, oats, baking soda, optional pinch salt, and stir until combined. Mixture will be quite thick.
- Add half of the mixture to the prepared pan (just eyeball it), and smooth it with spatula or the back of a spoon, to create an even, smooth, flat layer; set remainder aside.
- Bake for 10 minutes. While it bakes, make the caramel sauce.
- In a large microwave-safe mixing bowl, combine the caramels, cream, and heat on high power in 60-second bursts to melt caramels, stirring after each burst. It will likely take about 4 to 5 minutes total to melt; heat until mixture can be stirred smooth. Alternatively, combine caramels and cream in a medium saucepan, and heat over medium-low heat to melt, stirring nearly continuously, until mixture can be stirred smooth.
- Optionally stir in 1/2 teaspoon salt, or to taste, for salted caramel sauce; set sauce aside.
- After 10 minutes, remove pan from the oven and evenly sprinkle with the chocolate.
- Slowly and evenly pour caramel sauce over the chocolate.
- Evenly crumble reserved oatmeal-brown sugar mixture over the top.
- Return pan to oven and bake for about 15 to 18 minutes (I baked 16 1/2), or until edges are lightly browned and center is bubbling slightly.
- Allow bars to cool completely in the pan before slicing and serving, giving the molten caramel time to firm up. This can take up to 4 hours, or overnight, at room temperature. You can speed it up by placing pan in fridge with a sheet of foil over the top to prevent fridge smells. If you don’t wait for bars to cool completely, they’ll be a literal hot mess. They’ll taste fine (don’t burn yourself), but they won’t slice neatly with clean cuts. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.
Recipe by My Frugal Adventures
- Strawberries (8 medium to large or 10 small)
- ½ cup to 1 cup sugar
- 2 tablespoons sugar
- 6-7 cups water*
- 2 cups fresh squeezed lemon juice
- Start by squeezing your lemons to get 2 cups juice- about 8 lemons or so.
- Set aside.
- Add your strawberries to a blender or food processor- if your berries are really large you might slice them in half.
- Puree for a few seconds and add 2 tablespoons sugar and 1 cup water.
- Blend until you get it down to a nice juice.
- Now add the strawberries to your lemon juice.
- Add from ½ cup to 1 cup of sugar to the mixture- depending on your sweetness preference.
- Add 5 to 6 cups of water.
- Chill very well before serving over ice!
Happy Father’s Day from Santa Rita Ranch!