CELEBRATE WITH DAD
Father’s Day is a perfect time to prepare special meals for Dad. Why not try a few new recipes, along with his old favorites, to surprise him all month long?
Eggs Benedict sounds difficult to prepare, but it is really quite simple. Your family will enjoy this delicious treat for breakfast, brunch, or as a unique dinner meal.
BBQ Chopped Salad paired with grilled steaks or hamburgers is a different side dish. This salad uses several types of lettuces and cabbages, so extras (without the dressing) can be stored in the refrigerator for days.
What is more fun than preparing a favorite Mexican dish at home! My easy Chicken Fajitas can be made in your own kitchen or outdoor grill.
Happy Father’s Day!
- 4 tablespoons canola oil, divided
- 2 tablespoons lime juice
- 1 and 1 /2 teaspoons seasoned salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 /2 teaspoon chili powder
- 1 /2 teaspoon paprika
- 1 /2 teaspoon crushed red pepper flakes, optional
- 1 /4 cup fresh cilantro
- 1 and 1 /2 pounds boneless skinless chicken breasts, cut into thin strips. (If using an outdoor grill, don’t cut into strips until chicken is cooked)
- 3 bell peppers (one each green, yellow, and red), julienned
- 1 /2 cup purple onion or green onions
- 1 /2 cup chopped yellow onion
- 2 cloves garlic, minced
- 6 flour tortillas (8-inch size), warmed
Shredded cheddar cheese, taco sauce, salsa, guacamole, shredded lettuce, and sour cream can be used for toppings.
In a large re-sealable plastic bag, combine 2 tablespoons canola oil, lime juice and all seasonings; add chicken to the mixture. Seal bag and turn to coat; refrigerate for 1-4 hours.
In a large skillet, sauté peppers and onions in remaining 2 tablespoons of oil until crisp-tender. Remove and keep warm.
Discard the marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.
Spoon filling down the center of each tortilla; fold in half. Serve with sides of shredded cheese, taco sauce, salsa, guacamole, sour cream or shredded lettuce.
Yield: 6 servings
- 4 pieces of Canadian bacon
- 2 tablespoons chopped chives or paprika for garnish
- 4 eggs
- 2 English muffins, split
- Blender Hollandaise:
- 10 tablespoons unsalted butter
- 3 egg yolks
- 1 tablespoon lemon juice
- 1 /2 teaspoon salt
- Dash of cayenne or Tabasco sauce
Melt 10 tablespoons unsalted butter.
Put 3 egg yolks, a tablespoon of lemon juice, 1 /2 teaspoon salt in a blender. Blend on medium-high for 20-30 seconds. Eggs should be light in color. Turn setting to low, and slowly dribble in the hot melted butter, continuing to blend. Add a dash of cayenne. Place in a container and keep warm.
Place buttered split English muffins and Canadian bacon on a cookie sheet. Place this under the broiler for a few minutes.
Poach eggs in a regular egg poacher.
To assemble, place an English muffin on each plate, top with a piece of Canadian bacon, follow with an egg, and then top with a generous helping of warm Hollandaise sauce.
Garnish with chopped chives or with a sprinkle of paprika.
Yield: 4 servings
BBQ RANCH CHOPPED SALAD
- 1 cup green cabbage, chopped
- 1 cup red cabbage, chopped
- 4 cups chopped romaine lettuce, chopped
- 2 cups baby kale, chopped
- 1 /2 cup cilantro, chopped
- 1 cup shredded cheddar cheese
- 1 /2 cup carrots, chopped
- 1 /4 cup toasted sunflower seeds
- 2 green onions, chopped
- 1 /2 cup seasoned tortilla strips (for garnish)
- 1 /2 cup Ranch dressing (I use the original Good Seasons)
- 2 tablespoons barbecue sauce (use your favorite kind)
In a large bowl, toss together the cabbages, lettuces, kale, carrots and cilantro.
Stir together the BBQ sauce and ranch dressing.
Pour about half of the dressing over the salad greens along with the cheese, toasted seeds, and green onions. Toss until everything is evenly coated. Top with crispy tortilla strips and serve.
Serve extra dressing on the side.