• clouds-dawn-dusk-sm.jpg
  • Recipe of the Week- Father's Day edition

    Recipe of the Week- Father's Day edition

    Father's Day is THIS SUNDAY- do not panic, we've come to help. Since the pandemic is still a prevalent threat to our community (San Joaquin County has had a sharp increase in hospitalizations the last week), we recommend keeping your Father's Day celebrations low-key and meaningful for your dad, spouse, grandfathers out there. In that light, we compiled recipes for a full Father's Day dinner and dessert feast to show Dad your love and thoughtfulness. Let's get started shall we?!

    Sweet Potato Potato Salad
    Ingredients:

    1/4 C relish
    3 tbsp whole grain mustard (can substitute for spicy mustard if that's your preference)
    1 tbsp honey
    3 ribs of celery, diced
    juice from one lemon
    1/2 small red onion
    2 pounds sweet potatoes, peeled and cut into 1-inch cubes
    1/2 C mayonnaise
    2 tsp paprika
    1 tsp chili powder
    salt and pepper to taste

    In a large bowl, mix the relish, mustard, honey, celery, lemon juice, paprika, chili powder, salt and pepper, and red onion. Let sit. Peel and cube sweet potatoes. Add them to a saucepan and cover with water. Cook for about 10 minutes or until the potatoes are tender. Do not undercook as they will be hard to eat, but overcooking will make them mushy and too soft for the salad. Once the potatoes are drained, add to the red onion mixture in the bowl. Top with mayonnaise and stir to combine all together. Cover and place into the refrigerator until time to serve. 

    Chili Lime Corn on the Cob
    Ingredients:

    6 ears of corn, husked
    1/4 pound of butter at room temperature
    2 tsp chili powder
    1/4 tsp cayenne pepper
    Lime juice from 1/2 lime

    In a small bowl, whisk together the butter, chili powder, cayenne pepper and lime juice until combined. Spread butter mixture over ears of corn and wrap in aluminum foil. Place corn on grill and let cook for 25-30 minutes, rotating every 5-8 minutes to prevent burning. Let cool for 5 minutes then serve!

    Butter Lettuce Salad
    Ingredients:

    1 C thinly sliced red onion
    3 C torn or chopped butter lettuce
    1 C sliced avocado
    1 C halved cherry tomatoes
    3 tbsp olive oil
    lemon juice to taste
    1/4 tsp salt 
    1/4 tsp black pepper

    Tear or chop your butter lettuce and place in a bowl. Add thinly sliced onion and avocado. Drizzle olive oil and lemon juice and toss salad until coated. Salt and pepper to taste at the end. Place in the refrigerator until ready to serve. 

    Grilled Chicken Kabobs
    Ingredients:

    1 pound boneless skinless chicken breasts, cubed into 1 inch pieces
    1/4 C olive oil
    1/3 C soy sauce
    1 tsp minced garlic
    salt & pepper to taste
    1 red bell pepper cut into 1 inch pieces
    1 yellow bell pepper cut into 1 inch pieces
    2 zucchini cut into 1 inch slices
    1 red onion cut into 1 inch pieces

    Marinade cut chicken and bell peppers in a bowl with olive oil, soy sauce, garlic, salt & pepper for at least an hour before assembling the skewers. Soak the wooden skewers and preheat your grill. Thread chicken and pieces of vegetables onto the skewers and set on a pan. Transfer the skewers to a hot grill and cook for 7 - 8 minutes on each side or until the chicken is cooked through. Let cool for a few minutes, then serve! 

    Strawberry Crunch Cake
    Ingredients:

    1 box vanilla cake mix
    1 box strawberry cake mix
    frosting:
    1 1/2 C butter, softened
    6 C powdered sugar
    2 tsp vanilla extract
    6 tbsp heavy whipping cream
    crunch:
    1 C frozen strawberries
    1/2 box Nilla Wafers, crushed
    3 tbsp melted butter
    fresh strawberries for garnish

    Preheat the oven to 350 degrees and line four 8" round pans with nonstick spray. Prepare each cake mix and divide to the four round pans - two vanilla rounds, two strawberry rounds. Cook according to the package and once finished, let cool on wire racks immediately. In a large bowl, beat the butter and half the powdered sugar until smooth. Add remaining powdered sugar, vanilla, and heavy whipping cream. Beat until fluffy. Set aside and start making the crunch by smashing the vanilla wafers in a ziplock bag. Add butter to the bag and toss until mixture is evenly combined. 

    Place the first strawberry round down on the cake plate and top with frosting. Add the first vanilla round and top with frosting. Continue until all four rounds are stacked evenly and then begin frosting sides of the four tiered cake. Once cake is frosted, start covering the cake with the crunch mixture, pressing all over sides until completely covered. Slice fresh strawberries and arrange along the top in a cute patter. Serve with your dad's favorite after dinner cocktail or coffee! 
     

    Leave a Comment
    * Required field