Father’s Day is the perfect time to make your dad feel special, loved and well fed!
If you’re like us, Father’s Day (June 19th) often sneaks up on you and despite your best efforts, that busy schedule gets the best of all of us. You find yourself scrambling to plan your husband’s/dad’s favorite outings, gifts and full day of meals. We want to help you plan ahead and look like a pro with our favorite recipes perfect for Father’s day!
Here are 3 easy, delicious meals for breakfast, lunch and dinner!
- 1 (12 ounce) package maple flavored sausage
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- salt and pepper to taste
Prep 5 minutes
Cook 25 minutes
Ready In 30 min
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.
Chili-Lime Chicken Kabobs
- 1 1/2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 lime, juiced
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder1/2 teaspoon garlic powder
- cayenne pepper to taste
- salt and freshly ground black pepper to taste
- 1 pound skinless, boneless chicken breast halves
- – cut into 1 1/2 inch pieces
Prep 15 minutes
Cook 15 minutes
Ready In 1 h 30 m
In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.
- 1 teaspoon vegetable oil
- 1 (4 pound) pork shoulder roast
- 1 cup barbeque sauce
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
- 1/4 cup light brown sugar
- 1 tablespoon prepared yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1 extra large onion, chopped
- 2 large cloves garlic, crushed
- 1 1/2 teaspoons dried thyme
- 8 hamburger buns, split
- 2 tablespoons butter, or as needed
Prep 15 minutes
Cook 5 hours
Ready In 5 h 15 minutes
Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.