A Fabulous Father's Day Meal

Sandra Lee offers a Fabulous Father's Day Meal.

Holiday Fare

A Fabulous Father’s Day Meal

A festive hot-off-the-grill-in-a-hurry menu that will make dad’s mouth water

-Courtesy of Sandra Lee Semi-Homemade magazine, www.semihomemade.com

Sandra Lee Semi-HomeadeSet a festive scene and bring out your dad‘s true colors with a hot-off-the-grill-in-a-hurry menu that will make his mouth water.

Show your dad how much you love him on June 21 with a party in his honor – a true-blue bash for a true-blue guy. Make him smile with a grill-to-table menu that will have him grinning from ear to ear.

Father’s Day Menu:

-Grilled Flank Steak w/ Pot Roast Seasoning Rub
-Red Pepper Pasta Salad
-Grilled Buttery Herb Corn
-Root Beer Float Ice Cream Sandwiches
-Toasted Marshmallow Milk Shake

Makes 10 to 12 servings


1 (16-ounce) jar sweet cherry peppers, drained, Mezzetta®
1 (14-ounce) can quartered artichoke hearts, drained
1 (8-ounce) package natural cheddar and monterey jack cheese cubes, Kraft®
1 (7-ounce) jar Spanish pimiento-stuffed olives, drained
1 pint grape tomatoes
1 (16-ounce) bottle classic Italian vinaigrette, Kraft®
1⁄2 cup pepperoni slices, Hormel®
10 to 12 (6-inch) wooden skewers

In a large bowl, combine peppers, artichokes, cheese, olives and tomatoes. Add vinaigrette, tossing to coat. Cover, and chill for at least 30 minutes. Thread marinated mixture and pepperoni evenly onto skewers. Serve immediately.

Grilled Flank Steak with Pot Roast Seasoning Rub
Makes about 4 servings

Flank Steak with Pot Roast Seasoning Rub, Pasta Salad, and Grilled Corn

1 (11⁄2-pound) flank steak
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
1 tablespoon savory pot roast seasoning packet, McCormick®
3 cloves garlic, minced
1 teaspoon balsamic vinegar

Preheat grill to medium-high heat (350° to 400°). Spray grill rack with nonstick nonflammable cooking spray.

Sprinkle flank steak evenly with salt and pepper.

In a small bowl, combine pot roast seasoning, garlic, and vinegar. Rub seasoning mixture evenly over steak.

Grill steak for five to six minutes per side, or until desired degree of doneness. Let rest for 10 minutes. Cut steak against the grain into thin slices.

Red Pepper Pasta Salad
Makes 4 to 6 servings

2 red bell peppers
1⁄2 cup Greek vinaigrette dressing and marinade, Kraft®
3 cups corkscrew pasta, cooked according to package directions
Garnish: fresh parsley

Preheat grill to medium-high heat (350° to 400°). Spray grill rack with nonstick nonflammable cooking spray.

Cut tops and bottoms off peppers; slice each pepper in half lengthwise, and remove seeds and membrane. Using hands, press down slightly to flatten peppers.

Grill peppers for 10 minutes, or until tender, turning once. Chop peppers.

In a large bowl, combine peppers, pasta and vinaigrette. Chill for at least 30 minutes before serving. Garnish with fresh parsley, if desired.

Grilled Buttery Herb Corn
Makes 4 servings

1⁄4 cup butter, softened
1 tablespoon basil and garlic seasoning blend, McCormick®
4 ears corn

Preheat grill to medium-high heat (350° to 400°). Spray grill rack with nonstick nonflammable cooking spray.

In a small bowl, combine butter and seasoning blend. Rub butter mixture evenly over corn. Wrap each ear in foil. Grill corn, covered with grill lid, for 30 minutes, turning once. Allow corn to cool slightly before removing foil.

Root Beer Float Ice Cream Sandwiches
Makes 6 to 8 sandwiches

Ice Cream Sandwiches

1 (18.25-ounce) box white cake mix, Betty Crocker®
1⁄3 cup vegetable oil
2 large eggs
2 teaspoons root beer extract
3 cups vanilla ice cream, softened
1 cup toffee bits
Garnish: toffee bits

Preheat oven to 350°.

In a large bowl, combine cake mix, oil, eggs and extract. Form dough into 12 to 14 (2-inch) balls. Using hands, flatten balls on a baking sheet. Bake for 12 to 13 minutes, or until edges begin to brown. Remove from pan, and cool completely on wire rack.

In a large bowl, combine ice cream and toffee bits. Spoon ice cream evenly on flat side of half of cookies. Top with flat side of remaining half of cookies. Wrap each sandwich in plastic wrap, and freeze until ice cream is firm. Unwrap sandwiches, and roll edges in toffee bits, if desired. Serve immediately.

Toasted Marshmallow Milk Shake
Makes about 5 servings

3 cups miniature marshmallows
4 cups vanilla ice cream
1 cup milk
Garnish: large toasted marshmallow

Preheat oven to 450°. Line a baking pan with foil; spray with nonstick cooking spray.

Place marshmallows on prepared pan. Bake for four minutes, or until golden brown. Let cool for 10 minutes. Bake for four minutes longer. Let cool for 10 minutes.

In blender, combine toasted marshmallows, ice cream and milk; process until smooth. Garnish with a toasted marshmallow, if desired. Serve immediately.

TIP: If you are craving something different, experiment with other ice cream flavors, like chocolate chip for your Toasted Marshmallow Milk Shakes.

All recipes in this article are reprinted with permission by Hoffman Media, LLC.

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0 thoughts on “A Fabulous Father's Day Meal

  1. Oh yeah, I agree with the declaration of this menu. Dad’s mouth will water, but only because of the high salt content in this menu! Between the pot roast seasoning(with added salt in the ingredients), the antipasti from a bottle/jar, the bottled salad dressing/vinaigrette in the roasted pepper pasta salad, the garlic-herb seasoning mix in the roasted corn, there’s gonna be a LOT of liquid needed to choke it down! This whole meal can be made without so many premade seasoning packets(for example, shaking together 3 tablespoons of olive oil, 3 tablespoons of any kind of vinegar(red or white wine, taragon, champange) 1/4 teaspoon of salt, pepper(up to 1/2 teaspoon)and a 1/2 teaspoon of water together in a jar or old salad dressing bottle can make the same vinaigrette for the pasta salad. If dad has hypertension, this menu will definitely aggravate it! No disrespect to Sandra Lee’s racket, but her use of pre made seasoning mixes is a bit excessive.

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