I love cooking delicious food for my husband for Father’s Day. We throw healthy out the window on this Sunday and chow done on some great food. Enjoy.
Breakfast. Breakfast is a big deal on Father’s Day. My husband is only every home for the entire day on major holidays and Sundays. This major holiday is HIS day and I like to spoil him. We aren’t big on buying gifts on special days. We take good care of each other on a regular daily basis. SO, cooking special foods is something I can do just with him in mind. He hardly ever eats a real breakfast because he leaves so early for work. So Father’s day is important when it comes to breakfast.
This year I am making him these gooey egg sandwiches. They’ve got a Tex-Mex flair and just enough thick bacon to make then (almost) decadent. We are avocado fans so this hits that button too! I have included a salsa and guacamole recipe. Obviously, there is a bit of prep work involved, but hey, Don’t these Daddy’s deserve a little fuss?
For each sandwich you will need:
- 1 egg
- salt and pepper to taste
- 1 English muffin , lightly toasted and LIGHTLY buttered
- 2 tablespoons refried beans (heated)
- 2 tablespoons guacamole- use your favorite or my recipe below
- 1 tablespoon salsa- recipe below
- 2 thick slices of cooked bacon OR pork roll
- Fry the egg as desired, season with salt and pepper to taste, spread the refried beans on one side of the English muffin and the guacamole on the other, place the egg on one side and top with the salsa and the other half of the muffin.
- 1 pound plum tomatoes
- 2 serrano or jalapeno chilies
- 1 small onion, peeled quartered
- 2 cloves garlic, peeled
- 2 tablespoons cilantro
- salt to taste
- Roast the tomatoes, chilies and garlic in a cast iron pan over medium-high heat or under the broiler until slightly charred on all sides removing them as they are done, about 20 minutes for the tomatoes and less for the chilies and garlic before removing the stems from the chilies.
- Puree everything in a food processor until you get the desired consistency
- Season with salt to taste and serve warm.
- 3 large Hass Avocados (black in color,slightly soft to the press)
- 1 large lime, juiced
- 1/2 medium white onion (diced)
- 1/4 cup loosely packed fresh cilantro, chopped finely (optional)
- 1 large Roma tomato(Diced-make sure it isn’t overly ripe)
- salt and pepper to taste
- finely chopped fresh jalapeno (optional) OR 1/2 tsp cayenne pepper
- Slice avocados in half. Discard the seed. Scoop out of shell with a spoon. Place in bowl.
- Add juice of one fresh lime immediately to prevent browning. Use a fork and mash to desired consistency.
- Add chopped onions, tomato, and cilantro. Stir gently to mix ingredients.
- Add juice of second lime and then salt/pepper to taste. Stir just slightly, until incorporated.
- Add jalapeño or cayenne pepper to taste.
We do not serve a typical lunch on Father’s Day. The kids and Daddy are usually busy playing, going for a walk or taking a trip to the park so I like to set out easy to reheat finger foods whenever they are back in the house around lunch time. There are a few choices and everyone finds something they love. This year it will be Sausage-Cheddar Balls, Deviled Egg, Stuffed Mushrooms and Sweet Tea!
Here are links to the perfect Martha Stewart recipes I am using this weekend:
Looking to change it up? Chop some bacon or thick cut ham and add it on top. My kids LOVE that.
I like to top with a little melted garlic butter too.
Sweet Tea is simple – Boil 8 cups of water and add to glass pitcher with 6 Lipton tea bag and 1 1/2 cups of sugar. Stir until all the sugar is dissolved and you tea is a dark color. Add 7 cups of cold water and 1 tray of ice cubes. That’s all! Add sliced lemons if desired.
I call on the pioneer woman for this recipe. My husband LOVES meatloaf. It is a heavy dish and not one a cook often but when I do make it, I go all out. The glaze on the is to die for and because I refuse to have a meal that doesn’t included bacon on Father’s day, this recipe is perfect! I have made this meatloaf recipe about 6 times and it has always been a hit – even with my father. SO make it just this once and see what you think!
Ok. After a menu like this, no one needs dessert. But it’s a special day, right? Well I promise to take it easy. I end the day with a bright colorful light fruit salad with a sweet glaze. It is a fantastic way to end such a heavy day of eating. The link below is pretty close to the one I make EXCEPT that we switch out the kiwi with raspberries and we add some fully ripened cantaloupe. To make up for that pop of green we use half red and half green grapes. Just a family flavor preference.
There you have it! Our Father’s Day menu! I hope you see something you can incorporate this year!!! Leave me a comment with your favorite Father’s Day meals!!!