The Food Dish
Here’s a fun menu of manly meals to serve for the perfect Father’s Day feast.
Photo from Patio Daddio BBQ.
Bacon Cinnamon Rolls
Cinnamon rolls. Delish.
Bacon + cinnamon rolls = mind blowing.
Bacon is the trendy thing to add to sweets these days. Make his morning with these mouth-watering bacon cinnamon rolls.
Photo from Allison Eats.
BBQ Ribs with Root Beer Sauce
There are vegetarian men out there, I get it, but I’m pretty sure most men love meat. What would Father’s Day be without the biggest, juiciest, rack of barbecued ribs? And even better, they're marinated in root beer.
Michelle Snow has a different take on food storage. Rather than storing food in bulk quantities that are difficult to take with you in an emergency, she stores all the ingredients for each meal in an individual sack, including the water necessary to cook it. This way, she knows she has everything she needs and never runs into surprises.
"We lived on food storage for a year, and you would not believe what we had too much of and too little of—when you come upstairs saying, 'Honey, guess what, this is our last bag of this,'" she said.
Each meal makes enough food for 6-8 adults. She provided these two recipes from her book Gluten-Free Food Storage: It’s in the Bag! exclusively for LDS Living readers.
Caribbean Chicken and Rice
5 cups water
2 cups rice
2 tsp. garlic powder
1 tsp. onion powder
½ tsp. black pepper
4 Tbsp. brown sugar
2 Tbsp. dried celery
¼ cup dried bell peppers
1 Tbsp. dried parsley
1 tsp. thyme
1 tsp. curry powder
1 Tbsp. chives
2 Tbsp. dried onion
2 gluten free chicken bouillon cubes or 2 teaspoons granules
1 (15-oz.) can black-eyed peas, drained
1 (13-oz.) can chicken meat, including broth or 1 pint home-canned chicken breast
To cook rice: In a heavy bottomed saucepan with a tight-fitting lid, place 3 cups water and add 2 cups rice. Boil on high heat for 15 minutes. Remove from heat and set aside for 10 minutes, then fluff. Do not lift the lid while rice is resting. If you have a rice cooker, just add water and rice and depress the lever. Fluff rice when lever pops up.
Wedding season is upon us (already?!) and it’s time to start planning the showers. Mormons only have to attend a few hundred of these every summer, but at least there’s food, right? However, over my years of attendance, I’ve noticed the same types of food are served and I’d like to see things mixed up a bit.
Does this menu sound familiar: Chicken salad croissants, fruit platter, spinach strawberry salad, mint brownies, and a fruit punch concoction made with Sprite? Of course it does.
I don’t want to throw tradition completely out the window, but here’s a spiced up menu for the bridal (and baby) shower classics.
Photo from Our Best Bites.
Old: Chicken Salad Croissant
New: Teriyaki Chicken Sandwich
Photo from Heat Oven to 350.
Old: Fruit Platter
New: Fruit Salsa with Cinnamon Chips
Introducing the winner of our first ever best cookie recipe contest: Lemon Crinkle Cookies. They're probably the best cookie we've ever tasted - absolutely delicious.
This was a tough decision, but with the help of our colleagues at Deseret Book Corporate and our celebrity judges, including Lion House head baker Brenda Hopkin, we narrowed down the field and we have a winner for the best cookie recipe.
We are pleased to announce the winner of best cookie is the Lemon Crinkle Cookie by Lauren Brennan from Hood River, Oregon. Congratulations!
We loved how they tasted both fresh and sweet, had the right amount of chewiness, and we couldn't help going back for seconds and thirds.
Lemon Crinkle Cookies
LDS Living was so excited to include a few recipes from the Roof's new cookbook, Recipes from the Roof, in our March/April 2011 issue. We decided it would be fun if a few of us from the office each picked a recipe to make at home and tell you about our experience.
Erin Hallstrom, Associate Publisher
Spinach Artichoke Dip
I am not sure what I love about this dip more: how easy it is, or how good it tastes. There is not a lot involved in putting the dip together--the most effort required is to chop up the spinach and artichokes. (I love the texture it makes when you chop these up thin, but that is just my personal taste.) In an effort to be a little healthier, I used light sour cream and reduced fat cream cheese. Based on how good it tasted, I can't imagine it altered the taste significantly. Also, the recipe talks about serving grilled pita with the dip but I couldn't find pita bread at my store so I ended up buying pita chips instead--yum!