Festive Father's Day Recipes

The nation’s first Father’s Day was celebrated on June 19, 1910, in the state of Washington.  However, it was not until 1972 - 58 years after President Woodrow Wilson made Mother’s Day official, that the day honoring fathers became a nationwide holiday in the United States.

Happy Father’s Day!

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Hash Brown Omelet

 

Level: Easy;

Yield: 1 serving

 

3 T. olive oil

1/4 c. finely diced green bell peppers 

1/4 c. finely diced Canadian bacon

Kosher salt and freshly ground black pepper

2 c. frozen shredded hash browns (about 5 ounces; do not thaw)

2 lg eggs

2 slices American cheese, or favorite

1/4 c. finely diced tomatoes

1 T. thinly sliced scallions

1/2 ripe avocado, thinly sliced

 

Heat 1 T. of the olive oil in a medium nonstick skillet over medium-high heat. Add the bell peppers, Canadian bacon, a pinch of salt and a couple grinds of black pepper. Cook, stirring occasionally, until the peppers are just tender and the bacon begins to brown in spots, 3 to 4 minutes. Use a slotted spoon to transfer the veggies to a small bowl, then return the skillet to the heat.

Add 1 T. of the olive oil to the same skillet, swirling the pan to evenly coat. Add the shredded hash browns in a single layer, pressing them down with the back of a heatproof spatula. Cook, undisturbed, until the bottom is golden brown and crispy, about 8 minutes. Flip the hash browns over, add the remaining 1 T. olive oil around the edge of the skillet, then continue to cook until the other side is golden, 4 to 5 minutes more.

Meanwhile, whisk the eggs with a pinch of salt and a couple grinds of black pepper in a small bowl until thoroughly combined. 

Reduce the heat to medium-low. Break apart the hash browns slightly, then pour the eggs over top in an even layer. Cook until the eggs are just set, about 1 minute. Lay the cheese on one side of the omelet, then sprinkle over the reserved peppers and bacon, the tomatoes and scallions. Continue to cook until the cheese is just melted, 30 seconds to 1 minute. Fold the omelet in half over the filling like a book, then slide onto a plate. Top with the sliced avocado and serve immediately.

 


Lime-Honey Fruit Salad

 

Prep: 20 min. + chilling

Makes: 12 servings

 

1 tsp. cornstarch

1/4 c. lime juice

1/4 c. honey

1/2 tsp. poppy seeds

3 med. gala or Red Delicious apples, cubed

2 med. pears, cubed

2 c. seedless red grapes

2 c. green grapes

 

In a small microwave-safe bowl, combine cornstarch and lime juice until smooth. Microwave, uncovered, on high for 20 seconds; stir. Cook 15 seconds longer; stir. Stir in honey and poppy seeds.

In a large bowl, combine the apples, pears and grapes. Pour dressing over fruit; toss to coat. Cover and refrigerate overnight.

 


Favorite Barbecued Chicken

 

Prep: 15 min.

Grill: 35 min.

 Makes 12 servings

 

2 broiler/fryer chickens (3 to 4 pounds each), cut into 8 pieces each

Salt and pepper

barbecue sauce:

2 T. canola oil

2 sm onions, finely chopped

2 c. ketchup

1/4 c. lemon juice

2 T. brown sugar

2 T. water

1 tsp. ground mustard

1/2 tsp. garlic powder

1/4 tsp. pepper

1/8 tsp. salt

1/8 tsp. hot pepper sauce

 

Sprinkle chicken pieces with salt and pepper. Grill, skin side down, uncovered, on a greased rack over medium heat for 20 minutes.

Meanwhile, in a small saucepan, make barbecue sauce by heating oil over medium heat. Add onion; sauté until tender. Stir in remaining sauce ingredients and bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Turn chicken; brush with barbecue sauce. Grill 15-25 minutes longer, brushing frequently with sauce, until a thermometer reads 165° when inserted in the breast and 170°-175° in the thigh.

 


Restaurant-Style Potato Skins

 

Prep Time: 30 mins;

Cook Time: 7 mins;

Total Time: 37 mins

 

6 potatoes

1 c. vegetable oil

8 oz shredded Cheddar cheese

1/8 c. bacon bits

2 c. sour cream

 

Preheat oven to 375° F. Lightly grease a 9x13 inch baking pan.

Pierce potatoes with a fork. Microwave the potatoes on high until they are soft; approximately 10 to 12 minutes.

Cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains.

Heat oil to 365 degrees F in a deep fryer or a deep saucepan. Place the potatoes in hot oil, fry for 5 minutes. Drain potatoes on paper towels.

Fill the potato shells with cheese and bacon bits. Arrange them in the prepared baking pan.

Bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream.

 


Deep frying on the stove top 101

 

Things you need:

Deep heavy bottom pot (like an enameled cast iron Dutch Oven)

Oil/Candy Thermometer

Metal Spider/Skimmer or metal tongs

Canola Oil or Vegetable Oil (these oils are used because they have a high smoke point. Meaning they won’t smoke or burn before they hit almost 450°)

 

Don’t over fill your pot.  Usually this is about 2 inches of oil. This is generally deep enough to completely submerge the food as well as shallow enough to prevent boil over.

Once you have filled your pot with oil, clip oil/candy thermometer to side of pot and make sure tip is submerged but not touching the bottom of the pot.

Heat oil to specific temp for recipe.  While this is heating set up a draining station.  Line a baking sheet with paper towels and cover that with a wire cooling rack flipped upside down so that metal is in direct contact with the paper towels.

When oil reaches temperature carefully add your food to the pot using the metal spider or tongs.

Keep an eye on what’s happening in the pot and when food reaches its desired doneness scoop out and transfer to draining station.

Once your frying adventures are over for the day, let oil cool to room temp in the pot you used for deep frying.  Once cool, place funnel in the mouth of a clean sealable container.  Place a fine mesh strainer or paper towel inside the mouth of funnel to catch any extra fried bits.  Seal and reuse, filtering each time until you notice the oil darkening significantly.  You can get about 8 uses out of your oil before it is done

 


Good Ol’ Alabama Sweet Tea

 

Prep Time: 1 mins

Cook Time: 10 mins

Total Time: 11 mins

Servings: 16

Yield: 1 gallon

 

2 c. sugar

1/2 gallon water

1 tray ice cubes

3 family sized teabags of orange pekoe tea

3 c. cold water, or as needed

 

Pour the sugar into a large pitcher. Bring water to a boil in a large pan. When the water begins to boil, remove from the heat, and place the teabags in. Let steep for 5 to 6 minutes.

Remove tea bags, and return tea to the heat. Bring just to a boil, then pour into the pitcher, and stir until the sugar is dissolved. Fill the pitcher halfway with ice, and stir until most of it melts. Then fill the pitcher the rest of the way with cold water, and stir until blended.

 


Chocolate Covered Bacon Bites

 

Prep: 20 minutes;

Cook: 15 minutes;

Ready in: 35 minutes

 

1 (16 oz) pkg. thick cut bacon

1 c. semi-sweet chocolate chips or 6 oz chopped chocolate

2 tsp. vegetable shortening

2 oz. white chocolate candy melts

optional coatings such as chopped pistachios, almonds, pecans or peanuts, orange zest, toffee bits, sea salt, brown sugar, red pepper flakes or cayenne pepper, toasted coconut, sprinkles

 

Preheat oven to 400°F. Align bacon in a single layer on rimmed baking sheets. Bake in preheated oven 15 - 20 minutes until crisp. Remove from oven and transfer bacon to a baking sheet lined with paper towels and cool. Cut bacon into 2-inch pieces, set aside. Remove paper towels from baking sheet and line baking sheet with wax paper.

Place chocolate chips and vegetable shortening in a microwave safe bowl. Heat in microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Dip bacon in melted chocolate and allow excess chocolate to run off (if adding coatings other than white chocolate candy melts, immediately sprinkle them over bacon after dipping in chocolate) then transfer to wax paper lined baking sheet, aligning coated pieces in a single layer. Transfer chocolate coated bacon to refrigerator and allow to chill until chocolate has set, about 15 minutes.

Place 2 oz. white chocolate candy melts in a microwave safe bowl and heat in microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Transfer mixture to a small resealable bag and cut a small tip off of one corner. Drizzle melted white chocolate coating over chocolate covered bacon. Transfer to refrigerator until white chocolate has set. Store in refrigerator in an airtight container.

 


Quote of the Week:

“She did not stand alone, but what stood behind her, the most potent moral force in her life, was the love of her father.”

~ Harper Lee, Go Set a Watchman

Publication: 

The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

www.thedrummer.com

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