2 Fathers Day recipes

Here are a couple of recipes for Fathers Day that the Dad in your life may enjoy. I could go into details of how to make your own marinades but on this holiday I like to get out of the kitchen and spend more time with the guys! So, Lawry's marinades to the rescue! First up is a steak and peppers recipe that gives a south of the border taste as the marinade is made with chilies, lime juice and Mexican herbs and spices! The second is a versatile recipe that can go with either steak or chicken.

GRILLED STEAK & PEPPERS WITH CHILE LIME SAUCE

Prep Time: 10 minutes
Marinate Time: 30 minutes
Cook Time: 16 minutes
Makes: 6 servings.

GRILLED STEAK & PEPPERS WITH CHILE LIME SAUCE

Ingredients

1 1/2 pounds boneless beef sirloin steak
1 cup Lawry's® Mexican Chile & Lime Marinade With Lime Juice, divided
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon chopped fresh cilantro (optional)
3 red, yellow and/or green bell peppers, quartered
Directions

1. Place steak in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.

2. Meanwhile, for the Chile Lime Sauce, mix mayonnaise, sour cream, 2 tablespoons of the remaining marinade and cilantro in small bowl; cover. Refrigerate until ready to serve. Remove steak from marinade. Discard any remaining marinade.

3. Grill steak over medium-high heat 6 to 8 minutes per side or until desired doneness. Grill peppers over medium heat 5 to 7 minutes or until tender, turning occasionally. Brushing steak and peppers with remaining marinade halfway through cooking time. Serve sliced steak and peppers with Chile Lime Sauce.

Nutrition Information per serving: Calories 328, Fat 20g, Protein 24g, Carbohydrates 13g, Cholesterol 67mg, Sodium 517mg, Fiber 2g

Next up, a fabulous steak OR chicken recipe that will add a little of the tropics to your dads day dinner so .... hang loose and go Hawaiian. The result is a sweet juicy steak or chicken that tastes even better on a warm summer night. Note: I know the marinade says for pork or chicken ... But when I lived in DC I ate at a restaurant called Houston's and they served the most amazing Hawaiian steak and this marinade comes real close to copying their recipe! ;o)

Hawaiian Sirloin Steak or Hawaiian Chicken Breast

Ingredients:

4 Sirloin steaks or chicken breasts
1 cup of Lawry's Hawaiian Marinade with Tropical Fruit Juice
8 pineapple rings

Directions:
1. Place the steaks or chicken breasts in a glass baking dish or sealable plastic bag. Cover with the marinade and place in the refrigerator for at least 4 hours or as long as overnight.
2. Prepare your grill. If you are using a gas grill set the temperature to medium. If you are using a charcoal barbecue get the coals to the point that white ash is showing and the coals are glowing and are spread out in an even layer.
3. Remove the steaks or chicken from the marinade and place on the grill.
4. Grill for 4 to 6 min per side for medium rare or until chicken breasts are cooked through. Remove and allow them to sit for 2 to 3 minutes before serving to increase the juiciness of the steaks.
5. Grill sliced pineapple about 45 seconds on each side and place 2 on top of each steak or chicken breast.
6. Drizzle some of the remaining marinade over the top.

Serve with sweet potato fries baked in the oven and spinach salad.

SPINACH-CHEESE SWIRLS

These tempting appetizers look like they're difficult to make...but they're not. They feature a spinach, onion and cheese filling simply rolled up in flaky puff pastry and sliced into pinwheels. The kids seem to like them as well .... because of all the yummy cheese they don't even notice the spinach!

Ingredients

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tbsp. water
1/2 cup shredded Muenster cheese or Monterey Jack cheese (I used 1/4cup of each)
1/4 cup grated Parmesan cheese
1 green onion, chopped (about 2 tablespoons)
1/8 tsp. garlic powder
1 pkg. (about 10 ounces) frozen chopped spinach, thawed and well drained

Directions

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.

Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a medium bowl.

Unfold the pastry sheet on a lightly floured surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting with a short side, roll up like a jelly roll. Cut into 20 (1/2-inch) slices. Place the slices, cut-side down, onto baking sheets. Brush the slices with the egg mixture.

Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Tip: Make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it's too wet, it may make the pastry soggy.