Happy Father's Day to all the Dads out there!
This Father's Day TREAT Dad to something delicious!
For the cookie lover, try these Milk & Cookie cupcakes featured on Life is Better With Cake
If the Dad in your life enjoys something a little spicy, try this Buffalo Chicken Pizza
Buffalo Chicken Pizza
1 (16 inch) stretched pizza dough on a pan (See notes below)
1Tablespoon extra virgin olive oil
1 cup zesty old school style pizza sauce
½ cup plus 2 Tablespoons Frank’s RedHot Buffalo Wing Sauce
3 cups shredded mozzarella
3 cups cooked and chopped pre-cooked breaded chicken strips
1 green bell pepper, sliced
1/3 to ½ cup crumbled blue cheese to taste
2 Tablespoons dried parmesan
Salt and fresh cracked pepper
Couple handfuls of thinly shredded iceberg lettuce
1. Make the Zesty Old School Pizza Sauce. Measure out 1 cup of the sauce and mix with 2 Tablespoons of Frank’s Red Hot Buffalo Wing Sauce. Set aside. The extra sauce freezes well, or will cover another medium pizza.
2. If you haven’t already, bake or fry the breaded chicken strips and chop into bite sized pieces. In a bowl, toss pieces with ½ cup of Frank’s sauce. Set aside
3. Heat up the grill to hot and close the lid.
4. Brush the pizza pan lightly with olive oil and sprinkle with cornmeal. Stretch and roll the dough and place on the pan. Brush with 1 Tablespoon olive oil. Spoon the pizza sauce around the dough.
5. Top pizza with the mozzarella, buffalo chicken pieces, green bell pepper slices, blue cheese, dried parmesan, and a sprinkle of salt, pepper, & garlic powder.
6. Set the pizza on the grill and close the lid. Turn grill to medium high and cook for 5 to 8 minutes or until cooked through. Turn to medium for a thicker crust pizza and cook longer. Remove onto a cookie sheet with tongs.
7. Sprinkle with shredded lettuce, cut into wedges and serve.
This pizza is featured on The Cooking Photographer, click here for more information! -Thanks Laura for this great pizza idea!
How about a burger with smoked bacon, ripe avocado, blue cheese and more...
Photo by Beatrice de Gea ~ Los Angeles Times
The Los Angeles Times shared this recipe and idea by Nancy Silverton...
Silverton says burgers are the perfect party food because the toppings can be done in advance, then guests use them to personalize their burgers. Though she offers three cheeses, she says that from experience, most takers are for Gruyere, 25% might take cheddar and one of a group will want blue. Crumble out enough blue to look pretty in a bowl, 2 to 3 ounces, and know it may go into salad dressing for the next meal. Ditto cheddar, but this may fill an omelet. The cheeses should be good-quality, such as Point Reyes Blue, aged Gruyere and Grafton cheddar from Vermont or Fiscalini or Straus cheddar from California. The buns should be good-quality soft sesame or poppy seed hamburger buns. For the beef, ask the butcher to grind 2 3/4 pounds of prime chuck (10% to 15% fat) with 4 to 6 ounces of prime sirloin fat (the combination should have 20% to 28% fat total).
Grill the burger to your desired temperature
Top This Burger:
12 strips applewood-smoked bacon
2 ripe avocados
1 teaspoon lemon juice
2 tablespoons snipped chives
Freshly ground black pepper
1 large, ripe heirloom tomato
1/2 red onion
3 ounces blue cheese
3 ounces cheddar
3 ounces Gruyere
6 iceberg lettuce leaves, each about 5 inches wide
Best Foods mayonnaise (or Hellman's east of the Rockies)
Dijon mustard, smooth and coarse-grained
Wishing a very Happy Father's Day to all the Dad's! Enjoy your day and enjoy your family! Love, Ang & Sue
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