Father’S Day

Fix him something spicy, smoky, comforting or unique



Family Features photo

Grilled shrimp served with salsa and grilled peppers makes for a delightful, spicy supper to celebrate Father’s Day June 21.


Family Features photo

Grill some chicken for Father’s Day and serve it with salsa and rice.

Father’s Day and the official start of summer is this Sunday, June 21. In this week’s food feature we offer some dishes that offer spicy, smoky, unique and comforting flavors.

The first set of recipes is built with five ingredients or less and makes use of Pace Foods products

5 Recipes with 5 Ingredients or Less

All materials courtesy of: Pace Foods

What does it take to bring out your inner chef and wow a crowd? It just takes five.

These five recipes use five ingredients or less for kicked-up dishes that are perfect for a backyard barbecue or summer party. And the best part: they’re quick and easy.

By using versatile ingredients such as Pace Picante sauce and salsas as marinades, add-ins and toppings, you cut down on prep time without cutting out flavor. And that means you can take five and relax and enjoy the party, too.

For more creative recipes and serving suggestions, visit www.pacefoods.com.

Grilled Skewered Shrimp

Preparation time: 20 minutes; cooking time: 10 minutes; makes 6 servings

2/3 cup Pace Picante sauce

1, 8-ounce can tomato sauce

3 tablespoons packed brown sugar

2 tablespoons lemon juice

1 -1/2 pounds large shrimp, peeled and deveined

Stir picante sauce, tomato sauce, sugar and lemon juice in large bowl. Add shrimp and toss to coat.

Thread shrimp on 12 skewers.

Lightly oil the grill rack and heat grill to medium. Grill the shrimp for 10 minutes or until cooked through, turning and brushing often with picante sauce mixture. Discard any remaining picante sauce mixture.

Tip: For even easier preparation, buy frozen large shrimp already peeled and deveined. Just thaw and use instead of fresh shrimp.

Fettuccine Picante

Preparation time: 15 minutes; cooking time: 5 minutes; makes 4 servings

1/2 cup Pace Picante sauce

1/2 cup sour cream

1/3 cup grated Parmesan cheese

1/2 pound fettuccine, cooked and drained

2 tablespoons chopped fresh cilantro leaves

Heat picante sauce, sour cream and cheese in a 2-quart saucepan over medium heat until mixture is hot and bubbling.

Place fettuccine and cilantro into a large serving bowl. Add mixture and toss to coat. Serve with additional picante sauce.

Tip: You can use mild, medium or hot picante sauce in this recipe.

Simply Spicy Grilled Chicken

Preparation time: 5 minutes; cooking time: 40 minutes; makes 4 servings

3/4 cup Pace Picante sauce

3/4 cup barbecue sauce

2 pounds chicken parts, skin removed

1 cup uncooked regular, long-grain white rice

2 green onions, sliced (about 1/4 cup)

Stir picante sauce and barbecue sauce in a small bowl. Reserve 3/4 cup for rice.

Lightly oil grill rack and heat grill to medium. Grill chicken for 20 minutes. Brush chicken with remaining picante sauce mixture. Grill for 20 minutes more or until chicken is cooked through, turning and brushing often with the picante sauce mixture. Discard the remaining picante sauce mixture.

Cook rice according to package directions without salt. Stir in reserved 3/4 cup picante sauce mixture and onions. Serve rice with chicken.

Serving Suggestion: Serve with grilled zucchini and sliced ripe tomatoes topped with chopped fresh basil. For dessert serve pineapple chunks.

Sizzling Picante Burgers

Preparation time: 5 minutes; cooking time: 10 minutes; makes 4 servings

1 pound ground beef

1/2 cup Pace Picante sauce

4 Pepperidge Farm Classic Hamburger Rolls, split

Thoroughly mix beef and picante sauce. Shape mixture into 4 (1/2-inch-thick) burgers.

Grill burgers 10 minutes or until desired doneness, turning once and brushing often with additional picante sauce.

Serve burgers on rolls with additional picante sauce.

Serving Suggestion: Serve with coleslaw or fresh cut vegetables and ranch dressing for dipping and corn-on-the-cob. For dessert have sliced watermelon or fresh fruit salad.

Salsa Verde Vinaigrette

Preparation time: 5 minutes; makes 1 cup

1-1/4 cups Pace Salsa Verde

1/4 cup olive oil

1 tablespoon cider vinegar

1/4 teaspoon ground black pepper

Mixed salad greens

Beat salsa, oil, vinegar and black pepper with fork or whisk in medium bowl. Pour over salad greens, tossing lightly until coated.

Salsa Verde Shrimp: toss 1/2 pound hot cooked shrimp and 1/4 cup vinaigrette in medium bowl. Serve over hot cooked rice. Serves 2.

Salsa Verde Shrimp Salad: toss 1/2 pound cold cooked shrimp, 1/4 cup vinaigrette and 4 cups mixed salad greens in large bowl. Serve immediately. Serves 2.

Slow-Smoked Flavor

All materials courtesy Hormel Foods

Barbecue lovers are embracing a savory twist on grilling this spring and summer: smoking. Smoking refers to grilling food at a low temperature for an extended period of time, which adds flavor and tenderizes even the toughest cuts of meat. The unique blends of natural wood options used in the smoking process can intensify the taste and add extra flavor to everything from fruit, nuts and cheese to meat and fish.

Try these easy, step-by-step directions for smoking foods on either a charcoal or a gas grill with this Mesquite Pork Sandwich recipe, courtesy of Joan C. Hanson, test kitchen director for Hormel Foods.

When using a charcoal grill:

1. Soak it in: Soak wood chips in water for at least an hour. Beginners may wish to start with hickory, apple, or maple wood chips. Other wood chips to experiment with include pecan, alder, oak and cherry.

2. Rid water: Drain wood chips and shake off excess water.

3. Get in position: Arrange charcoal briquettes on either side of a heavy foil plan. Do not use “instant-start” charcoal briquettes during the cooking process. Fill pan with water. The water prevents flare-ups that occur when fat and meat liquid drip on coals.

4. Go time: When the charcoal is covered in ash, add the drained wood chips.

5. Add food: Place food on grill rack over foil pan.

6. Smoking’: Cover the grill to allow heat and smoke to slowly penetrate the food.

7. Review and replace: Add 5 to 7 briquettes to each side every hour. Replenish water as needed.

8. Check in: Check food, temperature and water once an hour, adjusting as needed. Don’t peek more often. Opening the grill allows smoke to escape. The temperature should be maintained at 225 degrees to 300 degrees.

When using a gas grill:

1. Soak it in: Soak wood chips in water at least an hour.

2. Rid water: Drain wood chips and shake off excess water.

3. Heat up: If equipped with smoker box, fill water pan on attachment with hot tap water before starting the grill. If an attachment is not available, use a foil pan filled with water. Place pan directly over heat source.

4. Add wood: Place drained wood chips in compartment as directed in manufacturer’s directions.

5. Place food: Place food on grill rack over foil pan.

6. Cover it up: Cover the grill to allow heat and smoke to slowly penetrate the food.

7. Check in: Check food, temperature and water once an hour, adjusting as needed.

Mesquite Pork Sandwiches

Total preparation and cooking time: more than 1 hour; makes 12 servings

1 Hormel Always Tender boneless pork loin (about 3 pounds)

1 red onion, cut into thin rings

1 large red bell pepper, cut into thin rings

8 sesame seed Kaiser rolls, split and toasted

6, 1-ounce slices sharp Cheddar cheese

Prepare grill for smoking. Smoke pork 1-1/2 to 3 hours or until internal temperature reaches 160 degrees. Meanwhile, in large nonstick skillet, sauté onion and red pepper 8 minutes or until softened and the onion is slightly golden. Slice pork into 1/4-inch slices. Top bottom half of rolls with cheese, sliced pork, onion and red pepper. Cover with roll tops.

Beat the Burger Blues

All materials courtesy Organic Valley

There’s nothing quite like the aroma of meat sizzling on the grill. The smell drifts through neighborhoods all across the country, making a lot of mouths water in anticipation.

Burgers remain one of the most popular foods to grill – easy to make. Also easy to enhance:

• Cajun Burger: Ground beef seasoned with Cajun spices and dressed up with jalapeño cheese, chili mayonnaise and pico de gallo sauce.

• Cordon Bleu Burger: Ground beef patty beneath a layer of sliced ham, Swiss cheese and Dijon mustard

• Cowboy Burger: Beef patty topped with grilled mushrooms, grilled onion, bacon and Monterey Jack cheese.

This recipe for Blue Cheese Red Wine Burgers marinates lean organic ground beef with dry red wine, then tops it off with savory blue cheese. The smell of this burger on the grill will have the neighbors inviting themselves over for dinner.

So when you’re tired of the same old burger, beat the burger blues by jazzing it up with some unexpected flavors - your mouth will thank you.

For more mouthwatering recipes, visit organicvalley.coop.

Blue Cheese Red Wine Burgers

Makes 6 servings

2 pounds Organic Prairie Lean Ground Beef

1/3 cup minced green or red onion

Salt and freshly ground black pepper to taste

1 cup dry red wine (e.g. pinot noir or zinfandel)

1, 4-ounce container Organic Valley Blue Cheese crumbles, at room temperature

Organic Valley butter, at room temperature

Hamburger buns or hard rolls, cut in half

Gently mix meat, onions, salt, and pepper, and then use a light touch to form the mixture into six patties. To prevent the “puffy” effect that occurs when burgers are cooked, make a one- to two-inch indentation in the center of each raw patty. Place patties in a single layer in a shallow dish. Pour wine over burgers; marinate in refrigerator 1 or more hours, turning occasionally.

Bring meat to room temperature while you prepare charcoals or an outdoor grill. Remove burgers from the marinade and pat them dry with paper towels. Grill burgers to desired doneness. During the last few minutes of cooking time, portion the blue cheese onto the burgers. Butter the buns and toast them lightly on the grill. Place burgers on buns and serve immediately.

Bake a Batch of Love for Dad

All materials courtesy of Nestlé

OK, now it’s time for dessert with Oatmeal Scotchies — plan to do your baking early in the morning or late in the evening so you and your home don’t get overheated. Try doubling up the ingredients to have a pleasant snack to pack along on summer outings.

Oatmeal Scotchies

Makes 4 dozen cookies

1-1/4cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup (2 sticks) butter or margarine, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract or grated peel of 1 orange

3 cups quick or old-fashioned oats

1-2/3 cups (11-ounce package) Nestlé Toll House Butterscotch Flavored Morsels

Preheat oven to 375 degrees.

Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Pan Cookie Variation - makes 4 dozen bars

Grease 15-inch-by-10-inch jellyroll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack.

Courtesy of Family Features


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