Father's Day Feast!
Grilled Chicken Drumstick
Ingredients
2 lbs chicken drumsticks
2 tsp garlic salt
2 tsp onion powder
2 tsp black pepper
Teriyaki or Barbecue Sauce
Instructions
1. Preheat your grill for two-zone grilling, with the direct heat at 375-400 degrees F.
2. Season drumsticks on all sides with garlic salt, onion powder & black pepper.
3. Grill on direct heat for 30-35 minutes, flipping every 5-7 minutes. Grill until the internal temperature of the chicken reaches 165 degrees F.
4. Move the drumsticks to the side of the grill, and baste them with the Teriyaki BBQ Sauce BBQ sauce). Grill for an additional 5-10 minutes on indirect heat until the sauce sets & begins caramelize and the internal temperature reaches 175 degrees F
Credit: Hey Grill, Hey
Greek Pasta Salad
Ingredients
3 tbsp red wine vinegar
3 tbsp fresh lemon juice
1/3 cup olive oil
1 tsp garlic powder
2 tsp oregano
1/2 tsp kosher salt
16 oz pasta (rotini, cavatappi or bow ties)
1/2 cup halved pitted kalamata olives, plus 2 tablespoons brine
1/2 cup red onion, diced
3 cups English cucumber, diced
1 pint cherry tomatoes, halved
1 orange bell pepper, diced
1/2 cup feta cheese, cubed
fresh oregano, optional garnish
Instructions
1. Boil the pasta al dente.
2. Drain & rinse under cold water, drain. In a large bowl, combine the dressing ingredients.
3. Add the olives, red onion & brine from the olives & mix to combine.
4. Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Add the cheese just before ready to serve.
Credit: Skinny Taste
Strawberry Shortcake
Ingredients
Cake Batter
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, room temperature
1/2 cup vegetable oil
1 1/2 cups sugar
1 tbsp vanilla extract
4 large eggs
1 1/4 cups milk
Strawberries
1 lb fresh strawberries
3 tbsp sugar
Whipped Cream
2 1/2 cups heavy whipping cream, cold
1 1/4 cups powdered sugar
2 tsp vanilla extract
Instructions
1. Prepare three 9” cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
3. Add the butter, oil, sugar & vanilla extract to & large mixer bowl & beat together until light in color and fluffy, about 2 minutes. Do not skimp on the creaming time. You should visibly see a change in color & texture.
4. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Add half of the dry ingredients to the batter & mix until mostly combined.
6. Slowly add the milk & mix until well combined.
7. Add the remaining dry ingredients and mix until well combined & smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
8. Divide the batter evenly between the cakes pans and bake for 18-20 minutes, or until a toothpick comes out with a few crumbs.
9. Remove the cakes from the oven & to cool for about 4 minutes, then remove to cooling racks to cool completely.
10. Make the strawberries, wash them and cut the stems off, then slice them.
11. Add the sliced strawberries and sugar to a large bowl and toss together. Set in the fridge for at least 1-2 hours to let the sugar bring out the juices from the berries. The longer it sits, the more juices you’ll have.
12. When you’re ready to put the cake together, make the whipped cream. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until medium to stiff peaks form.
13. To build the cake, place the first cake layer on a cake plate or other serving platter. Add a layer of whipped cream. I used Ateco tip 808 to pipe dallops around the outer edge of the cake, then filled it in. You could also just spread a layer of whipped cream.
14. Add about half of the strawberries on top of the whipped cream.
15. Add the second layer of cake, another layer of whipped cream and another layer of strawberries.
16. Add the final layer of cake, then finish it off with some whipped cream swirls and fresh strawberries. If you have any leftover juices from the sliced strawberries, you could also drizzle that on top or serve it with the cake slices.
17. Refrigerate the cake until ready to serve. The cake layers and strawberries can be made up to a day ahead, but the cake is best if layered together the day it’ll be served.
Credit: Live Love & Sugar