Recipes for a King – or Father’s Day | meal – Low Calorie Diets Tips

Father’s Day arrives on June 19th this year, and what a special day set aside in honor of dad, daddy or whatever you like to call that special person in your life. It is also a day to honor the person who was like a father to you or someone who filled those footsteps because your own father was not present for one reason or another. Honor your father in many ways by sharing memories with or about him with family members and others. A gift from yourself on this day is most appreciated by all fathers in this busy world. Sit on the porch and verbally revisit years gone by. Walk around the place of residence or the nursing home/village. Those few minutes of one-on-one conversations will be appreciated by your parents.

I remember my own father and grandfathers. My paternal grandfather was a farmer with four sons and five daughters. I remember him as a great man who had very little to say. In his life it seemed to be hard work in difficult times of economic crisis and war years. My maternal grandfather worked on the railroad and retired to run a small grocery store. He was a quiet man with a friendly smile and had two daughters. In his later years I spent much of my time chatting with him and taking drives through the countryside while he recounted his childhood.

My father farmed in the spring, summer and fall and drove the oil truck for the local fuel company during the winter months. My dad used to take me when I wasn’t at school and I loved it because all the customers would give me candy or chewing gum! I cherish those memories today so make some of your own or go back and revisit the ones you already have. Happy Father’s Day everyone, and now let’s eat!

1 pound jumbo shrimp, peeled and deveined, 2 tablespoons Old Bay seasoning, divided, 2 medium corn on the cob, dehusked and sliced ​​crosswise into 2-inch slices, 10 baby potatoes, halved, 2-3 sausages, sliced , 1 lemon, quartered, 5 garlic cloves, crushed, ¼ cup melted butter, divided, 3 teaspoons fresh parsley, chopped, divided, 1 tablespoon olive oil.

In a medium bowl, combine shrimp and 1 tablespoon seafood seasoning. Let it sit for 5 minutes.

Meanwhile, in a large bowl, toss together the corn, baby potatoes, sausage, lemon, and garlic. Add the seasoned shrimp. Add 2 tablespoons of melted butter, 1 teaspoon of parsley, and the remaining tablespoon of spices. Mix together and leave for 10 minutes. You can grill these on either a grill pan or an outdoor grill.

Prepare on a griddle: Brush pan with olive oil and heat over medium-high heat. Place items on the grill and gently brush the remaining butter over them. Grill for 5 minutes until grill marks are visible. Then reduce the heat to medium, turn the items over and add 1 cup of water. Cover with aluminum foil and simmer for 15 minutes.

For cooking on a barbecue grill: brush the grill with olive oil or spray with cooking spray. Place items on the grill and grill for a few minutes until you see some distinct grill marks. Remove items from grill and place in large disposable aluminum can, add remaining butter and cover with aluminum foil and seal edges or divide into four 12 inch sheets of aluminum foil. Scatter the remaining butter underneath. Fold into a pocket and seal the edges by rolling up). Place an aluminum pan or foil packets on the grill and grill for 15-20 minutes until cooked through.

Serve with the remaining chopped parsley and additional spices.

1/2 lb. Sirloin steak, cut into 1-inch cubes, 1/2 lb. Prawns, cleaned and deveined, 2 corn cobs, each cut crosswise into 4 pieces, 1 c. grape tomatoes, 1 small red onion, thickly sliced, 2 garlic cloves, thinly sliced, 1 tbsp. Old Bay seasoning, 1 tbsp. fresh thyme leaves, 1 tsp. ground cumin, freshly ground black pepper, 1 tbsp. freshly chopped parsley for garnish. Heat the grill too high.

Cut 4 sheets of foil about 12 inches long. Divide steak, shrimp, corn, tomato, onion, lime, and garlic among each foil wrapper. Drizzle with oil and sprinkle with Old Bay, fresh thyme, cumin and black pepper. Fold each foil packet crosswise to completely cover the food mixture. Roll up the top and bottom edges to seal. Place foil packs on grill and grill until shrimp is cooked through and steak is desired doneness, 6 to 8 minutes per side. Garnish with parsley and serve hot.

Pineapple Bun Grilled Burgers

2 pounds ground beef, 1 tbsp. Worcestershire sauce, Kosher salt, freshly ground black pepper, 16 rings of pineapple, 2 large red onions, sliced ​​into rings, 8 slices of bell pepper, 8 pieces of romaine, 16 slices of cooked bacon. Preheat grill to medium heat.

Combine the ground beef and Worcestershire in a large bowl and season with salt and pepper. Shape into 4 patties. Grill meatballs, pineapple and red onion until charred, 3 minutes per side. Top burger patties with Pepper Jack and cover and let the grill melt for 1 minute. Top the bottom pineapple buns with lettuce, burger patties, bacon and grilled onions, then top with pineapple buns.

The above are more modern choices, so I want to close with a few “old school” Father’s Day recipes we used to make. First chicken and dumplings. This was a staple in my house growing up as we had this almost every Sunday afternoon. Later in life I wouldn’t do it as often as my mother did. But it was usually served on Preston Road at least once a month. There are so many variations of this out there. This is not my mother’s, this secret recipe will stay with me forever. But this is for us “chicks” who do not have a chicken coop outside and do not have time to defeather and dissect a chicken.

3 cups chicken (about 2-3 chicken breasts), 2 quarts chicken broth, 2 cups all-purpose flour, ½ teaspoon baking soda, 2 tablespoons cold salted butter, diced, 1 cup milk, 2 tablespoons olive oil, salt and pepper, to taste. Preheat oven to 350 degrees.

Spray a baking sheet with nonstick cooking spray. Place the chicken breasts on the baking sheet and drizzle the chicken with some olive oil and season with salt and pepper. Bake chicken for about 45 minutes. Once the chicken is cooked, shred it with two forks.

Pour 2 liters of chicken broth or broth into a large saucepan and warm on the stove while you prepare the dumplings.

In a medium-sized bowl, mix flour and baking powder. Then add the diced butter. Combine with your fingers, a fork or a cookie cutter. Pour in the milk. Mix everything together. Dust your work surface with a generous amount of flour. Place the dumpling dough on the counter and dust with more flour. Using a rolling pin, roll out the dough about ¼ inch thick. Be sure to add flour as needed to keep it from sticking under or on your rolling pin.

Cut your dumplings into squares with a knife or pizza cutter. Dust the dumplings with a little more flour. The extra flour will help keep them from sticking but will also thicken your chicken stock as you add it to the pot. Bring chicken broth to a boil.

Add shredded chicken and stir. Start adding dumplings one at a time so they don’t all stick together. Stir frequently as you add them. Let the dumplings cook for about 15-20 minutes. You should notice your broth starting to thicken (from the extra flour) and your dumplings may start to sink to the bottom a bit as they soak up the broth. Take one out and test it. It should no longer taste doughy.

ROAST PORK Chop and Sauce

5 or 6 pork chops (about 3 pounds), cut in half, 1 cup flour, 1/2 teaspoon black pepper, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 3 to 4 tablespoons oil for frying or bacon strips, 2 1 /2 cup water, 1/2 cup milk.

In a shallow pan, add your cup of flour and whisk together the black pepper, salt, and garlic powder. Dredge the pork chops in the flour until completely coated on both sides. Heat oil in a large pan. Sear the chops on both sides, turn the heat down, cover the pan and simmer until the chops are cooked through, about 15 minutes. Remove the chops from the pan, place on a plate, cover and keep warm.

Make sure you have at least 1/4 cup of the pan juices in the pan (you can add more oil if needed). Add enough flour to make a roux or paste (I use any leftover flour from dredging and more if needed). Cook and stir until the flour is browned. Add water and milk. Bring to a boil and cook to desired thickness for sauce. Makes about 2 1/2 cups of sauce. Serve over chops or potatoes.

You can return the chops to the sauce and simmer for 10 to 15 minutes if you plan to serve them this way. I like to make the gravy separately since some people don’t like gravy on their pork chops.

8-16 oz. Ribeye, T-Bone or New York Strip, 1 tablespoon bacon fat, 2 tablespoons butter, salt and pepper to taste, garlic powder, optional. Place the steak on a plate, platter, or tray. Sprinkle with salt. Add black pepper. Add garlic powder if you like. Rub the spices into the meat and press firmly. Flip the steak and repeat adding seasoning. Let sit on the counter for 30-45 minutes to come up to room temperature.

Place the pan on the stovetop over medium-high heat. Let the pan get hot. Add the bacon fat, let it melt. Add the steak. Fry for 3-4 minutes until lightly browned on the underside. Use tongs to hold the steak on edge to cook the layer of fat. flip steak. Add butter and let melt. Put melted butter on the steak. Cook the steak until it reaches the desired internal temperature.

You can serve this with a baked potato, baked sweet potatoes, almost any side dish goes well with these last two recipes.

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