Father's Day Menu

Father's Day Menu
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Father's Day MenuA grilled Father's Day dinner is perfect for a lovely June day. If it rains, pull the grill into the edge of garage with the door open to shield it from the rain. Provide Dad with a lawn chair, a Sunday paper, and a cold drink while the family cooks dinner, or let him lounge in the living room if the weather decides not to cooperate. Either way, he’ll love it! 

The following recipes can all be prepared in the morning after breakfast, and cooked later in the day. The beans are very flexible and cooking them in the crock pot makes it easier to grill the chicken and corn without watching a dish in the kitchen at the same time. 

Serve the chicken, corn and beans with cubed watermelon and cantaloupe, iced tea and lemonade, plus Dad's favorite snack to munch on while dinner is cooking. Dad’s favorite ice cream and toppings is the perfect dessert for after dinner.


Garlic Lemon Grilled Chicken 


2 pounds boneless chicken breast halves

1/2 cup lemon juice

6 tbsp. vegetable oil

4 cloves garlic, peeled and minced

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. salt

1 tsp. ground black pepper 

Mix together the lemon juice, oil, garlic, herbs, salt and pepper. In a glass dish (a 9x13 glass pan works well) place the chicken, pour over the marinade, then turn the chicken pieces so it coats both sides. Place covered in the refrigerator for several hours. Before grilling remove the raw chicken to a platter. Pour the marinade into a small pan, and bring to a boil. Cool slightly and pour into a bowl. This will be used as a baste for the chicken as it grills. Place the chicken on a preheated grill. Grill, turning every 8-10 minutes, basting with the marinade. Cook until the chicken is no longer pink in the middle. 

Notes: You can use fresh basil and oregano by mincing, and using 2 tsp. minced fresh herb instead of dried. The boiling of the marinade is an important step because of food safety, so please don't skip it.


Grilled Corn on the Cob 


8-12 pieces of fresh corn on the cob, husked

1/4 cup vegetable oil


Ground black pepper 

Brush each piece of corn with oil, and season with salt and pepper. Grill on a preheated grill for 8-10 minutes, turning frequently. It should be charred slightly, but not blackened. Watch carefully. Serve with butter and additional salt if desired. 

Notes: Corn scorches easily, so watch it very carefully.


Brenda's Slow Cooked Calico Baked Beans 


1/2 pound ground chuck or round beef

1/2 pound ground breakfast sausage

8-10 pieces of bacon

1 cup thinly sliced onion

2 16 ounce can baked beans

15 ounce can black beans, drained

15 ounce can butter beans, drained

15 ounce can kidney beans, drained

1 tbsp. spicy mustard

1/2 cup ketchup

2 tbsp. white vinegar

3/4 brown sugar

Open the beans cans, drained all but baked beans, and add to the crock pot. The baked beans can be added with their sauce. Brown the ground beef and sausage, breaking up and crumbling as it cooks. Cook until browned and remove from the pan to the crock pot. Wipe the fat out of the pan, and cook the bacon until browned. Remove and drain on a paper towel covered plate until cooled. In the same pan with the bacon dripping sauté the onion until soft. Add the mustard, ketchup, vinegar and brown sugar. Stir until combined. Add to the crock pot with the other ingredients. Crumble the bacon and add to the crock pot. Stir everything together. Cook on high for 4 hours or so, low for longer.

Notes: Prepare this in the morning and let it cook until dinner. I use black beans because my husband hates Lima beans, and sausage gives it an extra flavor we love.  The recipe is very flexible, especially when it comes to the type of beans used, so feel free to change the recipe to suit your family.


About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at Harvestmoongazette.blogspot.com.


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