Father’s Day is right around the corner, and if you’re wanting to make dad a great meal then you’ve come to the right place. Today we are going to discuss a few great recipes that will impress the entire the family as well as the guest of honor.
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What dad doesn’t like meat and potatoes? Here’s a great recipe from Delish.com that your pop will surely love.
Total Time: 35 minutes
Servings: 4
Ingredients:
Kosher salt
Black pepper
1 1/2 lb – small red potatoes
1/4 cup – unsalted butter, room temperature
3 tbsp – minced chives, divided
1 tbsp – minced small shallot
1 – minced small garlic clove
1 tsp – Dijon mustard
2 tbsp – red wine vinegar
1/4 cup – extra-virgin olive oil
2 tbsp – finely chopped parsley
2 tbsp – finely chopped basil
1/4 cup – scallions (halved lengthwise, white and light green parts thinly sliced)
2 – 10 oz. NY strip steaks, halved
Directions:
Bring water to a boil in your medium pot. Add potatoes and boil for 20 minutes, or until tender. Drain and remove. Cut potatoes into quarters once cooled. Add potatoes to a small bowl and stir in the butter, shallot, garlic and 1 tablespoon of chives. Salt and pepper to taste. Place bowl in refrigerator until meal time.
Using a large bowl, combine the Dijon mustard and red wine vinegar with a whisk. Then whisk in the olive oil slowly, add salt and pepper to taste. Take your potatoes out of the fridge and add them to this mixture. Next, gently stir in 2 tablespoons chives, parsley, basil, and scallions until well combined. Salt and pepper to taste.
Now cook the steaks by heating up a lightly oiled grill pan on high. Add salt and pepper to steaks for seasoning. Grill steaks for 3 minutes on each side for medium rare, or to your liking. Do not overcook. Once grilled, place small dollop of chive butter on each steak as the meat rests. Serve with the potato salad and rolls.
Here’s another great recipe from Delish. If you like mac-n-cheese, then this Queso style will knock everyone’s socks off.
Total Time: 40 minutes
Prep: 25 minutes
Servings: 8
Ingredients:
Kosher salt
Freshly ground black pepper
1 lb – large elbow macaroni
12 oz – white American cheese
8 oz – extra-sharp Cheddar cheese
6 tbsp – unsalted butter
6 tbsp – all-purpose flour
4 cup – whole milk
2 cans – diced tomatoes and green chiles
1 can – mild green chiles
1/2 cup – chopped fresh cilantro leaves
1 cup – finely crushed tortilla chips
1/2 tsp – chili powder
Directions:
First, preheat your oven to 425 degrees. Next bring salted water to a boil in a large or medium pot. Add pasta and cook according to instructions.
Now using a medium mixing bowl, toss the American and cheddar cheese together. Melt butter in a large pot and then whisk in the flour and cook for one minute while whisking constantly. Next, whisk in milk gradually and continue cooking for 8 minutes while whisking constantly. The mixture should thicken. Now stir in the tomatoes and chiles and cook for another 2 minutes.
Remove this pot from heat and whisk in 4 cups of the mixed cheese until everything appears smooth. Now you should stir in the pasta and cilantro and add salt and pepper for seasoning. Transfer this mixture to a lightly buttered 3-quart baking or casserole dish.
In the bowl with the remaining cheese, add chips and chili powder and toss to combine the flavors. Evenly sprinkle over the pasta and bake for 12 – 15 minutes, or until golden brown. Serve hot.
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