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The Dish with Fathers Day 2010

This year it's on the 20th, a great day to spoil Dad with a delicious breakfast or lunch before you take him "shopping"! Or treat him to a saintly dinner of healthy mahi topped off by a sinful dessert.

MENU:

Breakfast: Scrambled Eggs, Peppers, Ham, and Tomatoes
Toasted English Muffins, Spicy Bloody Mary

Lunch: Mexican Lasagna, Green Salad, Fresh Bread Rolls

Dinner: Mahi Mahi Glazed with Ginger
Spinach and Artichoke Casserole, Rice

Dessert: Simply Sinful

SCRAMBLED EGGS, PEPPERS, HAM, AND TOMATOES
Preparation time: 15 mins. Cooking time: 15 mins. Serves: 6.

Olive oil

1 Tbsp butter
2 green peppers, sliced

1 onion, chopped

2 cloves garlic, chopped

1/4 tsp salt

Freshly ground black pepper

1/2 tsp dried thyme leaves

2 tomatoes, coarsely chopped

2 Tbsp olive oil

8 eggs, lightly beaten

1/2 cup milk

1 cup chopped fully cooked
smoked ham or bacon

1 tsp freshly ground pepper

1/2 cup grated sharp cheddar

Garnish with parsley

Heat oil and butter in a large frying pan. Sauté green peppers, onion, and garlic. Cook until crisp-tender, about eight minutes. Add salt, pepper, thyme, and tomatoes. Heat through. Drain excess liquid from vegetables and place veggies on platter. Keep warm.

Heat olive oil in same skillet over medium heat until hot. Mix remaining ingredients, pour into skillet. Cook uncovered over low heat stirring frequently until eggs are thickened throughout but still moist, three to five minutes. Mound scrambled eggs in center of vegetables. Sprinkle with cheese and snipped parsley.

MEXICAN LASAGNA
Preparation time: 30 mins. Cooking time: 30 mins. Serves: 6.

2 lbs ground beef

1 Tbsp olive oil

1 large onion

1 pkg lasagna noodles, cooked

Sour cream, about 1 pint

1-1/2 jar Ragu Spaghetti Sauce

Grated/shredded Parmesan

1 chunk chorizo sausage
(to your taste)/chili powder

1 pkg. sharp cheddar, shredded

1 pkg. Mozzarella cheese
(or Jack cheese), shredded

1 medium can chopped chilies

1 large container cottage cheese

Preheat oven to 350°F. In a large frying pan heat oil and fry ground beef, chorizo and onion until slightly browned; drain off fat. In a greased baking dish place one layer of ground beef mixture, a layer of chopped chilies, a layer of the two cheeses, a layer of lasagna noodles, a layer of cottage cheese and sour cream mixed together, next a layer of sauce. Repeat until all ingredients are used (at least two layers). Top with grated Parmesan. Place in oven until cheeses are melted, sauce bubbles, and top is slightly browned. Serve with a green salad.

GINGER GLAZED MAHI MAHI
Preparation time: 5 mins. Marinating time: 20 mins.
Cooking time: 10 mins. Serves: 6.

3 Tbsp honey

3 Tbsp soy sauce

3 Tbsp balsamic vinegar

2 tsp grated fresh ginger root

2 cloves garlic, crushed

1 Tbsp olive oil

6 (6oz.) mahi mahi fillets

Salt and pepper to taste

1 Tbsp olive oil

In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper and place in the dish (skin side down if fish has skin). Pour marinade over fish. Marinate for 20 minutes in refrigerator.

Heat oil in a large skillet over medium-high heat. Remove fish from the dish and reserve marinade. Fry fish for about five minutes on each side (turning only once) until fish flakes easily with a fork. Remove fillets to a warm serving platter and keep warm.

Pour reserved marinade into the skillet and heat over medium heat until the mixture reduces to a glaze consistency. Spoon glaze over fish and serve immediately. Serve over rice.

SPINACH AND ARTICHOKE CASSEROLE
Preparation time: 15 mins. Cooking time: 30 mins. Serves: 6.

2 (10 oz.) pkgs frozen
chopped spinach

1 (14 oz) can artichoke hearts

1 cup sour cream

1/2 envelope onion soup mix

Salt and pepper to taste

Preheat oven to 350°F. Cook spinach and drain well. Quarter artichokes. Combine all ingredients and place in a greased two quart casserole. Bake in oven.

SIMPLY SINFUL
Preparation time: 15 mins. Serves: 6.

1 pound cake

1 jar orange marmalade (strawberry,apricot, peach/pineapple)

Sliced almonds/chopped pecans/walnuts

1/2 cup rum or amaretto

2 bananas, peeled and sliced

Whipped cream

Slice pound cake lengthwise into three or four layers. Combine marmalade and rum. Spread on first layer of cake. Add layer of bananas followed by a layer of whipped cream. Place a layer of cake on top and repeat process until all layers are filled. Frost cake with remaining whipped cream and refrigerate until ready to serve. Sprinkle with nuts before serving.

Capt. Jan Robinson holds certificates from the Culinary Institute of America, The Ritz Cooking School, and the Cordon Bleu. Her Ship to Shore Cookbook Collection is available at your local marine or bookstore. Or visit www.shiptoshoreINC.com, email CapJan@aol.com or call 1-800-338-6072 and mention All at Sea to receive a discount.

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