Ultimate Fathers Day Steak Dinner Menu

FATHERS DAY STEAK DINNER MENU HE WILL LOVE! #FATHERSDAY #STEAKDINNER

Are you still looking for ideas for your dad or hubby for father’s day? I never know what to get my husband! He’s the type of guy who doesn’t need much to make him happy.

One thing most all dad’s love : a good meal.

This is the ultimate father’s day menu in my opinion. It’s a mix of my own recipes and some of my favorites from around the web that I’ve been using for years and know are excellent!

Disclaimer : this menu is very rich and definitely not diet friendly. You can scale back by only picking a few of the sides or go all in cause hey it’s a special occasion!

So what’s on the menu?

A perfectly cooked steak with compound butter on top

Baked Mac n cheese

Roasted Garlic Mashed Potatoes

Herbed Cream Corn

Parmesan Crusted Zuchini and Squash

And for dessert : PEANUT BUTTER PIE!

So let’s start with the steak. You want a good cut and can either grill or pan sear. I personally prefer pan seared in butter. This is a great recipe here. Grilling is great option if your having a good amount of people because a lot of times you can outsource that job to someone else while you get everything else ready. Plus dad’s love grilled food!

For special occasions I always make a roll of “cowboy butter” aka compound butter to put on top of steak (or chicken or potatoes or eat it straight whatever you choose 😂). It gives the meal a special touch and is SO good. I put some aside for myself to eat on toast the next day.

This is the recipe I have been using for years. I’ve had other people ask for this recipe and now they use it regularly too because everyone loves it! It’s essentially a compound butter with yummy lemon parsley and red pepper. So so so good.

Next up : baked Mac n cheese. Who doesn’t love baked Mac n cheese? Find my recipe here. Make it ahead and keep it in the fridge before baking so it’s one less thing to worry about when your getting everything else ready.

Roasted Garlic Mashed potatoes are another great way to take a regular already yummy dish and kick it up a notch (or 10.) This is another recipe I’ve been making for years and love. It’s also another pioneer woman recipe so I guess I have a certain taste when it comes to recipes! This one is just oh so delicious and creamy and flavorful and all the things! Perfect for a special occasion. If you want to simplify things you could also make baked potatoes and serve the compound butter with it as well.

My herbed cream corn is a great side for this menu because it’s quick to make and doesn’t require alot of ingredients or prep. And it is delicious! To make it extra special and yummy cut the corn straight off the cob.

Parmesan Crusted zucchini and Squash because I felt like I should probably throw a veggie in there and these are so good! Just chop your zucchini and squash into thin rounds toss with olive oil, throw on a cookie sheet, sprinkle on panko bread crumbs and grated parm and bake at 425 until golden brown (about 20 mins)

ok dessert time. GUYS if you make only one thing from this menu let it be this peanut butter pie. I have been making it for years and it is such a hit every time! I also feel like peanut butter is a very dad like food lol! Find the recipe here.

What do you guys have planned for father’s day? What are you getting your special guys? Tell me in the comments below!

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FATHERS DAY STEAK DINNER MENU HE WILL LOVE! #FATHERSDAY #STEAKDINNER

Tried and True Baked Mac n Cheese Two Ways

Baked mac and cheese is such a staple comfort food! Nothing like a big bowl of mac n cheese on a rainy lazy day. It’s also a crowd pleaser and easy to make a big batch which makes it one of my favorite recipes when entertaining! I know there is countless baked Mac n cheese recipes around the web but I still wanted to share mine because it is something I feel I have perfected over the years.

I like to make this two different ways. The first being just using a sharp cheddar for an amazingly delicious simple mac n cheese. The richness of sharp cheddar cheese combined with the creamy goodness of the sauce makes my mouth water! In fact we had this for dinner tonight and I think I’ll warm myself up another bowl as soon as I can get the two year old to sleep. If he ever goes to sleep that is. I’ll probably have a few cupcakes and recees too if I’m being honest.

The next way I love to make this Mac n cheese is by adding goat cheese. I love love love goat cheese for its tanginess and creaminess. It’s the perfect cheese for baked mac n cheese because it’s flavor can hold it’s own in the sauce and it also adds another layer of creaminess. Is creaminess a real word? I say yes!

I love both of these recipes equally. I usually make the simple sharp cheddar version for weeknight dinners and use the goat cheese version when cooking for others. They are both staples in our house.

I honestly feel like there’s no bad cheese for Mac n cheese. I remember reading once that Mac n cheese was made by farmers wives back in the day to cook whatever left over cheese they needed to use up. I’m not sure how true that is but I do sometimes use whatever cheeses I have in the fridge. Especially if I only have a small amount of a cheese left that won’t be enough for anything else. I’ll just throw it in with the other cheese I’m using. I tend to have smoked gouda left over a lot randomly and it is EXCELLENT in Mac n cheese. Throw in some bacon and you’ve got yourself a nice little rich creamy and smoky dinner. But this is baked mac n cheese TWO ways so I’ll get back to the point!

The only cheese I can think of that I wouldnt. recommend for Mac n cheese is mozzarella or feta. Extra sharp cheddar and goat cheese are just what I think are best.

I first started using this Fannie farmers baked mac n cheese recipe years and years ago and my go to recipe now is just an evolution of that one. My main changes are using half and half instead of milk and cream and adding more cheese/different cheeses.

We like to eat these mac n cheeses two ways. We like it baked with panko on top, which is usually what I do if making it for parties or entertaining. The other way is to not bake it and just eat it off the stovetop. Both are great. We usually just eat it straight from the stovetop at home because my family likes it that way and I like not having the extra step of adding bread crumbs and baking it.

Ok enough talk let’s get to the recipe!

Ingredients

1 box elbow, cavatapi or casserole elbow macaroni

4 tbsps butter

4 tbsps white flour

1 pint (2 cups) half and half

1/8 cup whole milk

12 ounces (usually a block and half) of sharp cheddar. I like to get extra sharp cheddar

OR

8 ounces sharp cheddar and 4 oz goat cheese (try to get the log of goat cheese and not the crumbled goat cheese because it’s smoother and usually comes in 4 oz logs)

Panko (if baking)

1. Boil your pasta with salted water. I always use kosher salt or real salt because I love the taste but obviously any salt is fine.

2. While your pasta is cooking melt your butter on medium heat.

3. When your butter is melted add flour and whisk until it gets to a golden brown color.

4. Pour in your half and half, whisk together and bring to a boil for about a minute continually whisking.

5. Lower to simmer and whisk often for 5 minutes.

6. Throw in milk and continue whisking often for another 5 minutes. Add salt and pepper to taste at this point as well.

7. Slowly add in cheese and whisk together until smooth with heat on low.

8. Put cheese sauce and macaroni together and add panko on top if baking.

9. Bake at 425 for about a half hr or til golden brown on top.

If not baking then just serve immediately. Alot of times I’ll serve it straight from the stovetop one night and bake the leftovers with panko the next day (if there is any)

Tip : use block cheese for best flavor. You can break it into chunks then grate it up in a food processor for quicker grating. It’ll look something like this :

Or obviously if you have a grater attachment it would just be grated.

What’s your favorite comfort foods? Let me know in the comments below! And let me know if you try this recipe too!

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tried and true oh so good baked mac n cheese two ways. The baked mac and cheese I have been perfecting for years. Perfect baked mac n cheese recipe for entertaining or lazy days in when you just need a big bowl of comfort food #recipes #bakedmacncheese #comfortfood

Go To Pasta Salad

The weather is finally getting nice after a long winter and I am CRAVING my favorite pasta salad. This is such a great cold summer meal or side. In general I am not a fan of pasta salad or potato salad but this recipe is SO good! I started making a couple Ree Drummond pasta salad recipes a few years ago in an attempt to find something to bring to cookouts and just have another summer side. I absolutely love both recipes and will link them here and here. This recipe pretty much combines the two of them and the result is something that everyone seems to love. I’m constantly being asked for this recipe so I figured I would share it here.

Ingredients :

1 pint cherry tomatoes

5-6 basil leaves

8 oz block of smoked gouda cheese (I sometimes add more because it’s so good)

3 chopped green onions

1 pound bacon

1 package cavatappi pasta (or whatever you have or like)

1/2 cup milk

1/2 cup mayo

4 tbsp white vinegar

Lemon (optional)

The recipe is super simple. First cook your pasta and let it get cold. If your in a hurry you can blanch it with ice but I usually just make it in the morning and let it sit in the fridge to cool down. (Don’t put it in the fridge when it is still super hot) I usually add some olive oil and lemon juice at this point. Just a tiny bit of olive oil so the pasta doesn’t stick together and a squirt of lemon juice for a little freshness but that’s totally optional (I sometimes forget it completely.) I also add lots of salt to the water I cook the pasta in like I do with all pasta!

Chop your bacon into small pieces and cook while your pasta cooks. Let cool.

Next just chop up all the rest of your ingredients. I halve the cherry tomatoes, cut the cheese into small cubes and cut thin slices of green onion. Chiffonade your basil leaves to make thin long pieces. To chiffonade just put the all the basil leaves together and roll it up then chop the roll.

Next prepare the dressing. In the Ree Drummond recipe she uses Adobe sauce for the dressing. I prefer the flavor of siracha and find it’s just easier to keep on hand. You can use whatever you like. Whisk together your milk, mayo, vinegar and a squirt of siracha. Add a little salt and pepper.

Once your pasta and bacon are completely cooled down you can mix them with the rest of the ingredients, toss in the dressing and your done! I usually like to let it cool for a half hr or so in the fridge while I cook the rest of the meal but don’t always have the time and serve it right away and it is still excellent! If you are bringing this somewhere I suggest mixing the whole salad together but keeping the dressing seperate and dressing it when you arrive.

I hope you guys enjoy this recipe! What is you or go to summer recipe? Let me know if you try this!

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Delicous cold summer meal. go to pasta salad you will crave! I am always getting asked for this pasta salad recipe. Its perfect for all your summer cookouts especially this July fourth! #memorialday #cookoutfood #recipes #pastasalad

Easy and Delicious Three Ingredient Herbed Cream Corn

When I first started this blog I was on the fence about having to many topics. I really wanted to focus on interior design and diy because that’s my passion and my background but I also LOVE cooking and have collected, tweaked and created so many good recipes over the years that I really wanted to share them as well. I promise to only share my very favorite recipes!

I love super simple recipes that take a regular everyday dish and kick it up a notch without much effort. This three ingredient herbed cream corn does just that.

It’s as easy as sauteing (is that a word?!) your corn in a little butter then adding in some herbed cream cheese at the very end. So simple but so good. My husband literally devours it. I make it with frozen corn in the winter but in the summer it is excellent with fresh corn cut off the cob.

Ingredients

2 tbsps butter

1 bag of frozen corn

3-4 ounces herbed cream cheese (the brand I use is a 6.5 ounce tub and most other cream cheese tubs are 8 ounces so just use half the tub it doesn’t have to perfect!)

Note: the cream cheese may not say herbed. It night say garlic and herbs or something along those lines. The brand I use is aoulette and the flavor is garlic and herbs. This particular one is usually found in the “fancy cheese section” of the store, as I like to call it. You should be able to find other flavored cream cheeses in the regular cheese section too.

Like I said the recipe is super simple. Just start with throwing your butter in the pan and letting it heat up

Next add your corn and saute until cooked. I usually cook it about 10 minutes on medium high heat.

Turn off your burner and add your cream cheese and mix together.

It’s really just cook your corn and add in the cream cheese and your done! I usually serve this with a store made rotisserie chicken when I want a super easy but good meal but it could go with so many different dishes.

I hope you try this recipe and let me know what you think! What are some of your favorite ways to eat corn?

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easy herbed cream corn with only 3 ingredients! So good and so quick! Perfect easy side dish #easysides #siderecipes