Most men eat a steady diet of meat and potatoes, with the occasional vegetable. While this type of diet satisfies the greatest of hungers, it may not be the healthiest lifestyle choice.
With Father's Day just a few short days away, Dad (and his health) are on our minds. Most of our dads are generous with their love, but stubborn when it comes to their own health. How can you show dad how much you love him and take care of his health at the same time? Make him a healthy meat and potatoes dinner that is so good he will forget that it is good for him.
This month I am sharing some mouthwatering recipes that will satisfy even the manliest of appetites. This Father's Day give Dad the gift of many more years with his favorite child, you. These recipes are best served with dad's favorite grilled veggies or a great big salad.
Horseradish-Crusted Blue Steak
With a meat fork (carving fork) poke holes on both sides of the steak. Sprinkle the seasoning on both sides of the steak. Rub the seasonings deep into the steak, trying to get some into the holes you created. Brush both sides of the steak with the olive oil. Place the steaks in a plastic gallon sandwich bag or air tight container. Refrigerate for 2-4 hours. Take the steaks out 20-30 minutes before you fire up the grill. On a hot grill, cook the steaks as dad likes them (most dads LOVE steaks medium to medium-well). About 3 minutes before the steak is finished cooking, spread the horseradish and blue cheese on top of the steak. Cover the grill and cook until the cheese begins to melt and brown. Let the steaks sit for 8-10 minutes before serving to Dad.
Grilled Steak Fries
Wash and clean the potatoes. Cut the potatoes in half length-wise and cut ¾" thick wedges. Lay the wedges on a cookie sheet. Spray the potatoes with the olive oil spray. Sprinkle with the steak seasoning and parmesan cheese. Flip the potatoes and spray and season the other half of the potatoes. Grill the potatoes for 5-7 minutes on a medium hot grill, or until golden brown. Let cool several minutes before eating.
Pour the milk into a large mixing bowl. Add the pudding and whisk until smooth. Fold in the whip cream. Place the pudding into the pie crust. With a spatula make sure the pudding is level throughout the pie. Place plastic wrap around the pie and place in the refrigerator for 2-8 hours. Right before serving, cover the top of the pie with the fresh blueberries and zest the orange on top.
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Jon Webber is an experienced caterer, party planner and amateur chef. Over the years, he has perfected the various ways to prepare and plan simple everyday dinners, as well as the party everyone will be talking about for weeks to come. He loves to tinker in the kitchen, experimenting with different flavors until they mix just right. He is currently developing his own line of salsas, as well as writing several cookbooks.
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