👨‍🍳 19 Memorable Father’s Day Dinner Recipes to Try!

Father’s Day is the perfect occasion to treat Dad to a special dinner that he won’t soon forget. Whether he’s a fan of smoky grilled meats, decadent pastas, or unique twists on classic favorites, our collection of 19 mouth-watering recipes has something to satisfy every dad’s craving.

So grab your apron, fire up the grill, and get ready to celebrate Dad with a lineup of delicious dishes that are sure to bring a smile to his face.

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BBQ Grilled Chicken

Perfectly grilled and charred, this BBQ Grilled Chicken is coated in a smoky-sweet sauce with hints of lime and honey. It’s an easy and flavorful dinner option that will make Dad’s taste buds sing.

• Yields: 4 servings
• Prep Time: 5 mins
• Total Time: 30 mins

INGREDIENTS

• 2 c. barbecue sauce
• Juice of 1 lime
• 2 tbsp. honey
• 1 tbsp. hot sauce
• Kosher salt
• Freshly ground black pepper
• 1 lb. boneless skinless chicken breasts (or drumsticks)
• Vegetable oil, for grill

DIRECTIONS

1. In a large bowl, whisk together barbecue sauce, lime juice, honey, and hot sauce and season with salt and pepper. Set aside 1/2 cup for basting.
2. Add chicken to bowl and toss until coated.
3. Heat grill to high. Oil grates and grill chicken, basting with reserved marinade, until charred, 8 minutes per side for breasts, and 10 to 12 minutes per side for drumsticks.

Instant Pot Ribs

Tender and juicy, these Instant Pot Ribs are coated in a rich spice rub and pressure-cooked to perfection. Glazed with barbecue sauce, they offer a smoky, fall-off-the-bone experience.

• Yields: 6 servings
• Prep Time: 5 mins
• Total Time: 45 mins

INGREDIENTS

• 2 (1.5-lb.) baby back ribs
• 1/3 c. packed brown sugar
• 2 tsp. kosher salt
• 1 tsp. garlic powder
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. paprika
• 1/2 tsp. mustard powder
• 1/2 tsp. cayenne
• 1 c. water
• 2 c. barbecue sauce, warmed

DIRECTIONS

1. If your ribs have a thin membrane over the bones on the backside, remove by carefully sliding a knife under membrane and then peel it away.
2. In a small bowl, stir together brown sugar, salt, garlic powder, pepper, paprika, mustard powder, and cayenne. Rub mixture all over ribs.
3. Place metal trivet inside a 6-quart Instant Pot and add water. Place ribs into Instant Pot standing up on the trivet and curling around the pot as necessary. Lock lid and set to Pressure Cook on High for 20 minutes.
4. Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid.
5. Carefully remove ribs from Instant Pot and lay them flat on a large baking sheet. Brush both sides all over with barbecue sauce to serve.

Air Fryer Pork Chops

Crispy on the outside and tender on the inside, these Air Fryer Pork Chops are coated in a Parmesan spice blend and air-fried to perfection. A quick and delicious meal option.

• Yields: 4 servings
• Prep Time: 5 mins
• Total Time: 20 mins

INGREDIENTS

• 4 boneless pork chops
• 2 tbsp. extra-virgin olive oil
• 1/2 c. freshly grated Parmesan
• 1 tsp. kosher salt
• 1 tsp. paprika
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 tsp. freshly ground black pepper

DIRECTIONS

1. Pat pork chops dry with paper towels, then coat both sides with oil. In a medium bowl, combine Parmesan and spices. Coat both sides of pork chops with Parmesan mixture.
2. Place pork chops in basket of air fryer and cook at 375° for 9 minutes, flipping halfway through.

Maple Bacon Salmon

This savory-sweet salmon fillet is roasted with a Dijon, lemon, and maple glaze, then topped with crispy candied bacon. A mouth-watering twist on a seafood classic.

• Yields: 6 servings
• Prep Time: 5 mins
• Total Time: 45 mins

INGREDIENTS

FOR THE SALMON

• 1 lemon, sliced
• 1 (2 1/4-lb.) skin-on salmon fillet
• 2 1/2 tsp. McCormick Himalayan Pink Salt, Black Pepper and Garlic All Purpose Seasoning, divided
• 1 tbsp. Dijon mustard
• 1/3 c. extra-virgin olive oil
• 2 tbsp. fresh lemon juice
• 2 tbsp. maple syrup
• Finely chopped chives, for garnish

FOR THE CANDIED BACON

• 3 tbsp. maple syrup
• 1 tbsp. packed brown sugar
• 1/4 tsp. McCormick Himalayan Pink Salt, Black Pepper and Garlic All Purpose Seasoning
• 6 slices bacon

DIRECTIONS

1. Make salmon: Preheat oven to 400°. Place lemon slices on bottom of 9″-x-13″ baking dish and place salmon on top. Season salmon all over with 2 teaspoons McCormick Himalayan Pink Salt, Black Pepper and Garlic All-Purpose Seasoning.
2. In a medium bowl, whisk together mustard, oil, lemon juice, maple syrup, and remaining 1/2 teaspoon McCormick Himalayan Pink Salt, Black Pepper and Garlic All-Purpose Seasoning. Pour sauce over salmon.
3. Roast salmon until cooked through and it flakes easily with a fork, 20 to 25 minutes. Turn oven to broil and broil until golden, if desired, about 3 minutes.
4. Meanwhile, make candied bacon: In a small bowl, whisk maple syrup with brown sugar and 1/4 teaspoon of McCormick Himalayan Pink Salt, Black Pepper and Garlic All-Purpose Seasoning. In a large skillet over medium heat, cook bacon until lightly golden on both sides, about 4 minutes per side. Drain bacon fat.
5. Return skillet to medium heat and pour maple syrup mixture into pan. Add bacon and cook, turning slices frequently until liquid is almost absorbed and bacon is glazed, 3 to 4 minutes.
6. Using tongs, carefully transfer bacon to a work surface to cool completely. Crumble bacon and sprinkle with chives over cooked salmon before serving.

Perfect Flank Steak

Marinated in a mix of soy sauce, lime juice, and brown sugar, this Perfect Flank Steak is grilled to medium-rare and served sliced thin, making it the ultimate Father’s Day steak dinner.

• Yields: 4 servings
• Prep Time: 10 mins
• Total Time: 50 mins

INGREDIENTS

FOR THE MARINADE

• 1/3 c. extra-virgin olive oil
• 1/4 c. low-sodium soy sauce
• 2 tbsp. lime (or lemon) juice
• 2 tbsp. packed brown sugar

FOR THE STEAK

• 2 lb. flank steak
• Kosher salt
• Freshly ground black pepper

DIRECTIONS

1. In a large bowl, whisk together olive oil, soy sauce, lime juice, and brown sugar. Add steak and toss until coated. Marinate for at least 30 minutes, up to 2 hours.
2. Remove steak from marinade and pat dry with paper towels. Season lightly with salt (remember that there’s soy sauce in the marinade) and pepper.
3. To grill: Preheat grill to medium-high. Place steak on grill and cook to your liking, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.)
4. To broil: Preheat oven broiler to high. Place steak on a sheet pan and cook, turning once halfway through, until cooked to your liking, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.) Let rest before slicing and serving.

Caprese Chicken

A Mediterranean delight, Caprese Chicken pairs golden-brown chicken breasts with mozzarella, basil, and a balsamic tomato reduction for a flavorful and aromatic dish.

• Yields: 4 servings
• Prep Time: 10 mins
• Total Time: 30 mins

INGREDIENTS

• 1 tbsp. extra-virgin olive oil
• 1 lb. boneless skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 1/4 c. balsamic vinegar
• 2 cloves garlic, minced
• 1 pt. grape tomatoes, halved
• 2 tbsp. freshly torn basil
• 4 slices mozzarella

DIRECTIONS

1. In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and cooked through, 6 minutes side. Transfer to a plate.
2. Add balsamic vinegar to skillet, then add garlic and cook until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes. Stir in basil.
3. Return chicken to skillet and nestle in tomatoes. Top with mozzarella and cover with a lid to melt.
4. Spoon tomatoes over chicken and serve.

Balsamic Glazed Chicken

Juicy chicken thighs and tender potatoes are baked together in a skillet and basted with a rich balsamic, honey, and mustard glaze, creating a deliciously savory meal.

• Yields: 4
• Prep Time: 15 mins
• Total Time: 55 mins

INGREDIENTS

• 1/2 c. balsamic vinegar
• 2 tbsp. honey
• 1 1/2 tbsp. whole-grain mustard
• 3 cloves garlic, minced
• Kosher salt
• Freshly ground black pepper
• 4 bone-in, skin-on chicken thighs
• 2 c. baby red potatoes, halved (quartered if large)
• 2 tbsp. sprigs fresh rosemary, plus 1 tbsp. chopped
• 2 tbsp. extra-virgin olive oil, divided

DIRECTIONS

1. Preheat oven to 425°. In a large bowl, combine balsamic vinegar, honey, mustard, and garlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated. Transfer to the fridge to marinate, at least 20 minutes and up to 1 hour.
2. Meanwhile, prep potatoes: In a medium bowl, add potatoes and chopped rosemary and season with salt and pepper. Add 1 tablespoon oil and toss until combined. Set aside.
3. In a large ovenproof skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes, nestling them between chicken, and top with rosemary sprigs.
4. Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking potatoes until tender.)
5. Serve chicken and potatoes with pan drippings.

Braised Lamb Shanks

These fall-off-the-bone Braised Lamb Shanks are slowly cooked in a blend of red wine, broth, and aromatic herbs, delivering a hearty and comforting dinner.

• Yields: 6 servings
• Prep Time: 15 mins
• Total Time: 3 hrs 10 mins

INGREDIENTS

• 6 lamb shanks
• Kosher salt
• Freshly ground black pepper
• 2 tbsp, extra-virgin olive oil
• 4 tbsp. butter, divided
• 1 onion, chopped
• 2 medium carrots, peeled and finely chopped
• 3 cloves garlic, minced
• 2 tbsp. tomato paste
• 2 c. low-sodium beef broth
• 1 (15-oz.) can tomato sauce
• 2 sprigs rosemary
• 1 c. red wine
• Mashed potatoes, for serving

DIRECTIONS

1. Preheat oven to 350°. Season lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, heat oil. Add lamb and cook until golden all over, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a plate.
2. In the pot, melt 2 tablespoons butter over medium heat. Add onion and carrots and cook until soft, 4 minutes. Add garlic and cook until fragrant, 1 minute more, then add tomato paste and stir until vegetables are coated.
3. Pour in broth and tomato sauce, then return lamb shanks to pot. Add rosemary and bring to a boil. Cover and transfer to oven. Cook until lamb shanks are completely tender, 2 hours.
4. Remove lamb from pot and place on a cutting board. Tent with foil to keep warm. Discard rosemary.
5. Return pot to stove over medium heat. Add wine and bring to a boil. Reduce heat and let simmer until thickened, 10 minutes. Stir in remaining 2 tablespoons butter.
6. Serve lamb with mashed potatoes and spoon sauce on top.

Best-Ever Pizza Calzone

Stuffed with ricotta, pepperoni, mozzarella, and pizza sauce, these calzones are baked to golden perfection for a handheld pizza feast that Dad will love.

• Yields: 4
• Prep Time: 10 mins
• Total Time: 50 mins

INGREDIENTS

• Cooking spray
• 1 3/4 lb. pizza dough
• All-purpose flour, for surface
• 1 c. pizza sauce
• 1 c. ricotta
• 1/2 c. pepperoni
• 1 c. shredded mozzarella
• Extra-virgin olive oil, for brushing
• Kosher salt

DIRECTIONS

1. Preheat oven to 500° and grease two large baking sheets with cooking spray. Divide pizza dough into 4 pieces. On a lightly floured surface, roll one piece of dough out into an 8″ circle, about 1/4″ thick. Spoon pizza sauce in middle of dough, then dot with ricotta and top with pepperoni and mozzarella.
2. Gently fold dough in half, dampen seams with water and pinch together, then crimp edges all around. Repeat with remaining dough. Transfer to prepared baking sheets. Brush tops with oil and sprinkle with salt. Using kitchen scissors or a sharp knife, slit tops in 2 to 3 spots to create steam vents.
3. Bake until tops are golden and filling is bubbling, 20 minutes, brushing with more oil halfway through. Let cool 5 minutes before cutting open.

Moroccan Lamb Tangine

Bursting with warm spices and sweet apricots, this Moroccan Lamb Tagine combines tender lamb chunks with a fragrant sauce for an exotic and flavorful meal.

• Yields: 8 servings
• Prep Time: 20 mins
• Total Time: 2 hrs 50 mins

INGREDIENTS

• 4 lb. boneless lamb roast, cut into 1″ pieces
• Kosher salt
• 3 c. low-sodium chicken broth
• I c. dried apricots
• 3 tbsp. extra-virgin olive oil
• 1 onion, chopped
• 4 cloves garlic, sliced
• 2 tsp. freshly minced ginger
• 2 tbsp. tomato paste
• 1 cinnamon stick
• Small pinch of saffron
• 1/2 tsp. ground turmeric
• 1/2 tsp. ground coriander
• 1/4 tsp. ground cardamom
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• Freshly ground black pepper
• 1/4 c. freshly chopped cilantro, plus more for garnish
• 1/2 c. toasted almond slivers
• Torn mint leaves, for serving
• Cooked couscous, for serving

DIRECTIONS

1. In a large bowl, toss lamb with about 2 teaspoons salt. Let sit at room temperature for 1 hour or overnight in the refrigerator.
2. In a small saucepan over medium-high heat, bring chicken broth to a boil. Remove from heat and add dried apricots. Let sit at least 15 minutes.
3. In a tagine or Dutch oven over medium-high heat, heat oil. Add lamb and cook until golden, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a plate.
4. Reduce heat to medium and add onion to the pot. Cook until soft, 5 minutes. Add garlic and ginger and cook until fragrant, 1 minute more,
5. then add tomato paste and stir until coated. Add cinnamon stick, saffron, and spices and cook until toasted, 1 minute more.
6. Add lamb, apricots, and broth to pot and season with salt and pepper. Bring to a boil, then reduce heat and let simmer, covered, until lamb is tender and liquid is reduced, about 1 1/2 hours.
7. Remove from heat and stir in cilantro. Garnish with toasted almonds, mint, and more cilantro. Serve over warm couscous.

Greek Burger

Juicy burgers topped with a creamy feta-yogurt sauce, roasted red peppers, and fresh vegetables create a Greek-inspired twist on the classic hamburger.

• Yields: 4
• Prep Time: 10 mins
• Total Time: 25 mins

INGREDIENTS

• 4 hamburger patties
• kosher salt
• Freshly ground black pepper
• 1/2 c. crumbled feta
• 1/2 c. plain Greek yogurt
• Juice of 1/2 lemon
• 4 Hamburger buns
• 1/2 c. roasted red peppers
• 1/2 red onion, sliced
• 1/2 cucumber, sliced
• Fresh dill, for serving

DIRECTIONS

1. Heat grill or grill pan to high. Season burger patties with salt and pepper and grill until pink, 6 minutes per side for medium.
2. Meanwhile, whisk together feta and yogurt until creamy. Add lemon juice and season with salt.
3. Assemble burgers: Spread bun bottoms with feta-yogurt mixture and top with a patty, roasted red peppers, red onion, cucumber, and dill. Add bun tops and serve.

Grilled Shrimp Foil Packets

Packed with shrimp, sausage, corn, and potatoes, these Grilled Shrimp Foil Packets are seasoned with Old Bay and grilled to perfection for a fuss-free meal.

• Yields: 4 servings
• Prep Time: 10 mins
• Total Time: 25 mins

INGREDIENTS

• 1 1/2 lb. large shrimp, peeled and deveined
• 2 cloves garlic, minced
• 2 smoked andouille sausages, thinly sliced
• 2 ears corn, each cut crosswise into 4 pieces
• 1 lb. red bliss potatoes, chopped into 1-in pieces
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. Old Bay seasoning
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. freshly chopped parsley
• 1 lemon sliced into thin wedges
• 4 tbsp. butter

DIRECTIONS

1. Preheat grill over high heat, or preheat oven to 425°. Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with oil, then add Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon of butter each.
2. Fold foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll top and bottom edges to seal them closed.
3. Place foil packets on grill and cook until just cooked through, about 15 to 20 minutes (or transfer to oven and bake for 20 minutes).

Easy Shrimp & Sausage Gumbo

This Easy Shrimp & Sausage Gumbo features a dark roux, andouille sausage, and Cajun spices, delivering a bold and comforting dish served over white rice.

• Yields: 4
• Prep Time: 20 mins
• Total Time: 1 hr 20 mins

INGREDIENTS

• 4 tbsp. butter
• 1/4 c. all-purpose flour
• 1 small yellow onion
• 1 medium green bell pepper, chopped
• 2 celery ribs, chopped
• 2 cloves garlic, minced
• 12 oz. andouille sausage, sliced into 1/2″ pieces
• 1 tbsp. cajun seasoning (without salt)
• kosher salt
• Freshly ground black pepper
• 1 bay leaf
• 1 (15-oz.) can fire-roasted diced tomatoes
• 4 c. chicken broth
• 1 lb. shrimp, peeled and deveined
• 3 green onions, sliced
• cooked white rice, for serving

DIRECTIONS

1. In a large, deep skillet over medium-low heat, melt butter, then add flour. Cook, stirring constantly, until dark caramel colored, about 10 minutes.
2. Add onions, peppers, and celery, and stir until softened, about 5 minutes more. Stir in garlic and sausage, then season with Cajun seasoning, salt, and pepper. Stir in bay leaf, diced tomatoes, and chicken broth and bring to a boil. Reduce heat to low and simmer until thickened, stirring occasionally, about 1 hour.
3. In the last 10 minutes of cooking, add shrimp. Once shrimp is pink and cooked through, taste and adjust seasonings. Stir in green onions, reserving some for garnish.
4. Serve spooned on top of white rice.

Asian BBQ Grilled Salmon

With a spicy Asian BBQ glaze, this grilled salmon is both sweet and savory. Topped with green onions and sesame seeds, it’s perfect for a summer evening.

• Yields: 4
• Total Time: 25 mins

INGREDIENTS

FOR THE ASIAN SPICY BBQ GLAZE

• 4 tbsp. hoisin sauce
• 2 tbsp. rice vinegar
• 2 tbsp. low-sodium soy sauce
• 2 tbsp. mirin
• 1/2 tsp. garlic chili paste
• 1 tbsp. minced fresh ginger
• Zest and juice of 1/2 a lime
• 1/2 tsp. garlic powder
• Vegetable oil, for brushing
• 4 (4-oz.) skin-on salmon fillets
• Thinly sliced green onions, for garnish
• Sesame seeds, for garnish

DIRECTIONS

1. In a large bowl, whisk together hoisin sauce, rice vinegar, soy sauce, mirin, garlic chili paste, ginger, lime juice and zest, and garlic powder.
2. Preheat grill on high and brush with oil. Place salmon fillets directly on grill, skin side down, and cook, 5 minutes. Using a heavy-duty spatula, carefully flip salmon and brush with barbecue sauce. Cook another 2 to 3 minutes or until cooked through.
3. Top salmon with more glaze, green onions, and sesame seeds to serve.

Cheesy Sun-dried Tomato Penne Pie

A delightful pasta pie that combines penne, sun-dried tomatoes, and Gruyère cheese for a cheesy, comforting Italian-inspired dinner.

• Yields: 4
• Prep Time: 10 mins
• Total Time: 40 mins

Ingredients

• kosher salt
• 1 box penne rigate
• 1/2 c. sun-dried tomatoes with oil
• 2 1/2 c. crushed tomatoes
• 1 clove garlic, chopped
• Freshly ground black pepper
• 1/2 c. freshly chopped parsley, divided
• 1/4 c. extra-virgin olive oil
• 2 1/2 c. Gruyère cheese, divided

DIRECTIONS

1. Preheat oven 375°. Lightly grease a 9″ or 10″ pie dish and set aside.
2. Bring an 8-quart stock pot of water to boil and generously season with salt. Cook pasta according to package instructions until al dente, less 2 minutes. Drain, but do not rinse, and add back to stock pot.
3. Meanwhile, in the bowl of a food processor add sun-dried tomatoes, crushed tomatoes, garlic, salt and pepper, 1/4 cup parsley, and olive oil; pulse until well combined. Pour sauce into stock pot and mix with pasta. Stir in 1 1/2 cups cheese, then pour pasta mixture into pie pan.
4. Top with remaining cup cheese and bake until cheese is melty, 25 minutes. Garnish with remaining parsley and serve immediately.

Jamaican Jerk Steak Tacos

These tacos feature grilled jerk-seasoned steak, topped with pineapple salsa, avocado slices, and crumbled cotija cheese, delivering a taste of the Caribbean.

• Yields: 4
• Prep Time: 15 mins
• Total Time: 1 hr 30 mins

Ingredients

FOR THE JERK SEASONING

• 1 tbsp. garlic powder
• 1 tbsp. dried Italian blend seasoning
• 2 tsp. sugar
• 2 tsp. kosher salt
• 2 tsp. onion powder
• 1 tsp. ground allspice
• 1 tsp. crushed red pepper flakes
• 1 tsp. cayenne pepper
• 1 tsp. smoked paprika
• 1/2 tsp. Freshly ground black pepper
• 1/4 tsp. ground cinnamon

FOR THE TACOS

• 2 tbsp. jerk seasoning
• 1/4 c. plus 2 tbsp. canola oil, divided
• 1 1/2 lb. flank or skirt steak
• 10 small (taco-sized) flour tortillas
• 1 c. diced pineapple
• 1/2 c. diced onion
• 1/4 c. freshly chopped cilantro
• Juice of 1⁄2 lime, plus lime wedges for serving
• 1/4 tsp. kosher salt
• 1 avocado, sliced
• Crumbled cotija cheese, for serving (optional)

DIRECTIONS

1. Make jerk seasoning: In a small bowl, whisk together spices until combined. (If using store-bought jerk seasoning, move to step 2.)
2. Make tacos: In a small bowl, whisk together jerk seasoning and 1⁄4 cup oil until combined. Pour into a large resealable plastic bag and add steak. Press out as much air as you can and seal. Shake to coat the steak in the marinade, then chill for 1 hour or up to 24 hours.
3. In a large skillet over medium-high heat, add remaining 2 tablespoons oil. Add steak and cook until nicely seared but slightly pink in center, 6 to 8 minutes per side. Remove from heat and let rest 5 minutes.
4. In a small bowl, stir together pineapple, onion, cilantro, lime juice, and salt.
5. Thinly slice steak across the grain. Serve in tortillas with pineapple salsa and avocado. Top with cotija cheese if desired and serve with lime.

BBQ Sundaes

These BBQ Sundaes layer cornbread muffins, mashed potatoes, beans, coleslaw, and barbecue chicken in mason jars, offering a playful twist on classic BBQ flavors.

• Yields: 3
• Prep Time: 20 mins
• Total Time: 45 mins

INGREDIENTS

• 1 box cornbread mix, plus ingredients called for on box
• nonstick cooking spray
• 1 tbsp. extra-virgin olive oil
• 2/3 c. Onion, finely chopped
• 1 1/2 c. rotisserie chicken, shredded
• kosher salt
• Freshly ground black pepper
• 2/3 c. Stubb’s Barbecue Sauce, plus more for drizzling
• 1/4 c. Frank’s red hot sauce
• 2 tsp. garlic powder
• 1 1/4 c. Mashed potatoes
• 1 16-oz. can baked beans
• 1 c. Coleslaw
• dill pickle spears
• peperoncini
• pickled jalapeños

DIRECTIONS

1. Preheat oven to 375° and spray a 12-cup muffin tin with cooking spray. Prepare cornbread according to box instructions and fill each cup 2/3 full with cornbread batter. Bake until a toothpick comes out with moist crumbs, 18 to 20 minutes.
2. Make the chicken: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, 5 to 6 minutes.
3. Add chicken to the skillet, season with salt and pepper, and pour barbecue sauce, hot sauce, and garlic powder over chicken and onions. Stir to coat, then cook until warmed through, 4 to 6 minutes.
4. Build the sundae: Once cool, place one cornbread muffin at the bottom of each 16-oz. mason jar. Top with one scoop of mashed potatoes and press to flatten.
5. Top with one scoop each baked beans, coleslaw, shredded chicken and onions, then top with another scoop mashed potatoes. Garnish with dill pickle spear, Peperoncini, pickled jalapeños, cornbread, and a drizzle of barbecue sauce.

Grilled Chicago Dogs

Classic Chicago-style hot dogs are grilled and topped with tomatoes, pickles, onions, and mustard for a satisfying summer favorite.

• Yields: 4
• Prep Time: 5 mins
• Total Time: 15 mins

INGREDIENTS

• 8 hot dogs
• 8 hot dog potato buns
• Bread and butter pickles, sliced
• 1 c. sliced cherry tomatoes
• 1/4 c. Chopped white onion
• sweet pickle relish
• 1 c. Shredded lettuce
• Yellow mustard, for serving

DIRECTIONS

• Preheat grill or grill pan over medium-high heat and cook hot dogs 2 minutes on each side.
• Assemble hot dogs: Line bun with pickles slices, then add hot dog and top with tomatoes, onions, relish and lettuce. Drizzle with mustard and serve.

Penna Alla Vodka

This creamy Penne Alla Vodka combines tubed pasta, tomato paste, vodka, and Parmesan cheese for a rich and comforting Italian dish that’s sure to impress Dad.

• Yields: 4 servings
• Prep Time: 5 mins
• Total Time: 35 mins

INGREDIENTS

• 3 tbsp. butter
• 1 shallot, minced
• 2 cloves garlic, minced
• 1/2 c. tomato paste
• 1/2 tsp. crushed red pepper flakes
• 2 tbsp. vodka
• Kosher salt
• 1 lb. tubed pasta, such as penne or rigatoni
• 1/2 c. heavy cream
• 1/2 c. freshly grated Parmesan, plus more for serving
• Basil, for serving

DIRECTIONS

1. In a large skillet over medium heat, melt butter. Add shallot and garlic and cook, stirring frequently, until softened, 4 to 5 minutes.
2. Add tomato paste and red pepper flakes and cook, stirring frequently, until paste has coated shallots and garlic and is beginning to darken, 5 minutes.
3. Add vodka to pot and stir to incorporate, scraping up any browned bits from the bottom of the pot. Turn off heat.
4. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 2 cups of pasta water before draining.
5. Return sauce to medium heat and add 1/4 cup of pasta water and heavy cream, stirring to combine. Add half the Parmesan and stir until melted. Turn off heat and stir in cooked pasta. Fold in remaining Parmesan, adding more pasta water (about a tablespoon at a time) if the sauce is looking dry.
6. Season with salt if needed. Serve topped with more Parmesan and torn basil leaves.