7 Perfect Recipes for Father’s Day

Bite Me More | June 16th, 2017

Celebrate Father’s Day with this selection of satisfying and scrumptious recipes guaranteed to delight Dads everywhere!

Quench Father’s Day thirsts with New York Sours and Michelada Beer Cocktails.

Chipotle Burgers with Creamy Coleslaw

If you can stand the heat and want to get out of the kitchen, it’s time to go outside and get grilling these fiery fantastic Chipotle Burgers. Infused with smoky chipotle peppers, adobo sauce and cumin, these tasty beef burgers are topped with a kickin’ creamy coleslaw and a spicy special sauce. Yes Siree, spice up your life and bring on the heat with these easy and delicious Southwestern-style burgers!


Chipotle Burger

1½lbs ground beef
1 canned chipotle pepper in adobo sauce, chopped
2 tsp adobo sauce
1 tsp kosher salt
½ tsp ground cumin
¼ tsp freshly ground black pepper

Creamy Coleslaw

4 cups shredded coleslaw mix
½ cup mayonnaise
2 tbsp chopped fresh Italian flat leaf parsley
2 tsp fresh lime juice
½ tsp adobo sauce
½ tsp ground cumin
½ tsp chili powder
¼ tsp kosher salt
¼ tsp freshly ground black pepper

Spicy Special Sauce

¼ cup sour cream
¼ cup salsa
2 tbsp mayonnaise
1 tbsp fresh lime juice
1 tsp sugar
¼ tsp ground cumin
¼ tsp chili powder

4 hamburger buns
2 tomatoes, sliced
1 avocado, sliced


1) For the hamburger, preheat grill to medium-high heat. Place ground beef, chopped chipotle pepper, adobo sauce, salt, cumin and pepper in a large bowl. Mix all ingredients together using your hands, taking care not to handle the meat too much. Form the meat into 4-6oz. patties. Lightly oil the grilling surface and place patties on the preheated grill. Cook for about 6-8 minutes per side, depending on desired doneness. Remove from grill.

2) For the coleslaw, while the burgers are cooking, in a large bowl, combine coleslaw, mayonnaise, parsley, lime juice, adobo sauce, cumin, chili powder, salt and pepper. Toss to combine well. Set aside until ready to assemble burgers.

3) For the burger sauce, in a medium bowl, whisk together sour cream, salsa, mayonnaise, lime juice, sugar, cumin and chili powder until well combined.

4) To assemble the burgers, spread the burger sauce onto the insides of the top and bottom of the buns. Place a layer of coleslaw on the bottom bun followed by the cooked burger, a large slice of avocado, a tomato slice, another layer of coleslaw and the top bun. Serve immediately.

Serves 4


Oven-Baked BBQ Ribs

We wish we had written the Chili’s baby back rib anthem. You see, these easy oven-baked, tender and flavorful ribs make us want to sing. Marinated in a sweet and spicy dry rub and baked low and slow, the meat on these baby back ribs is so tender it falls off the bone. We want our baby back, baby back, baby back ribs…


2 (2 lb. each) racks baby back ribs

Rib Rub

½ cup brown sugar
2 tbsp paprika
1 tbsp kosher salt
1 tbsp garlic powder
2 tsp chili powder
1 tsp ground cumin
1 tsp freshly ground black pepper

½ cup beef broth

¾ cup of your favorite barbecue sauce


1) To prepare the ribs, remove membrane from the underside of the ribs. In a medium bowl, mix together brown sugar, paprika, salt, garlic powder, chili powder, cumin and pepper. Generously rub ribs with spice mixture until evenly coated on all sides. Wrap ribs tightly in aluminum foil and marinate in the refrigerator anywhere from 6 hours to overnight.

2) Remove ribs from the refrigerator about 30 minutes before cooking. Preheat oven to 275ºF and line a shallow roasting pan with aluminum foil. Pour beef broth into the bottom of the roasting pan. Unwrap ribs from aluminum foil and place, meaty side up over broth. Cover pan tightly with 2 sheets of aluminum foil and bake 3 ½ hours until the meat falls easily from the bone. Remove from oven and carefully unwrap foil. Coat ribs with your favorite barbeque sauce and continue to bake uncovered 20 minutes more.

Serves 4-6


Tex Mex Sweet Potato Fries

Want to have your fries and eat them too? Yes, there’s a healthy alternative to the greasy-goodness of deep fried potatoes. These oven-baked Sweet Potato Fries, creamy-yet-crisp-baked French fries that have been tossed in a Tex Mex seasoning, are super satisfying, especially when dunked in this creamy lemon dip!


2 large egg whites
2 tbsp olive oil
1 lime, juiced
1 tsp sugar
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 lbs (about 4) sweet potatoes, peeled and cut lengthwise into 1/2-inch thick strips

Creamy Lemon Dip

1/2 cup mayonnaise
2 tsp fresh lemon juice
1 tsp lemon zest
1 tsp chopped fresh thyme
1/4 tsp kosher salt


1) Preheat oven to 425°F. Line a large baking sheet with parchment paper.

2) In a large bowl, whisk egg whites until frothy. Whisk in olive oil, lime juice, sugar, cumin, chili powder, salt and pepper. Add potatoes, tossing to coat. Spread potatoes in a single layer on prepared baking sheet and roast them in the oven for 20 minutes or until golden on the bottom. Turn the potatoes over and continue to bake for an additional 15 minutes or until golden brown all over.

3) For the dip, in a small bowl, whisk mayonnaise, lemon juice, lemon zest, thyme and salt. Serve with baked fries.

Serves 4


Italian Sloppy Joes

Looking for an excuse to dig in? These scrumptious Italian Sloppy Joes might be a mess-of-a-meal (three napkins required), but they’re also chock full of richly flavored beef that’s sandwiched between crisp garlic buns and topped with cheese (three kinds!) and basil. Yes, this Italian twist on the American classic is guaranteed to serve up (sloppy) smiles!


Sloppy Joes

1½ lbs ground beef
2 tsp vegetable oil
1 small white onion, chopped
2 small garlic cloves, minced
2 tbsp tomato paste
½ tsp herbs de provence
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ tsp crushed red pepper flakes
½ cup red wine
¼ cup whole milk
1 cup chicken broth
1 cup tomato sauce

Garlic Rolls

6-8 bread rolls
3 tbsp butter
1 large garlic clove, minced

Freshly grated Parmesan cheese
Ricotta cheese
Provolone cheese slices
Fresh basil leaves


1) For the sloppy joe filling, in a large skillet, sauté ground beef over medium-high heat, breaking it up as it cooks. Cook the beef for 5 minutes or until no longer pink. Drain in a colander and set aside. Wipe out skillet and heat vegetable oil over medium-low heat. Add onions and garlic and cook stirring until softened, 3-4 minutes. Stir in tomato paste, herbs de provence, salt, pepper and red pepper flakes. Cook for 1 minute and add ground beef back to the skillet, stirring well to combine. Stir in red wine and milk and cook until wine and milk are almost completely absorbed. Add chicken broth and tomato sauce. Bring to a boil, then lower heat and simmer uncovered for 20-30 minutes.

2) For the garlic rolls, preheat broiler to high. Place bread rolls cut open on a baking sheet. In a small saucepan, melt butter with minced garlic. Cook over medium heat for 1-2 minutes. Spread on both sides of bread rolls and place under broiler until lightly toasted.

3) To assemble sloppy joes, sprinkle Parmesan cheese on the base of each roll. Spoon meat over Parmesan, followed by a spoonful of ricotta cheese and finish with another spoonful of meat. Top with a slice of provolone cheese. Place back under the broiler briefly to melt cheese. Remove from oven and top with fresh basil leaf and the top of the roll. Serve immediately.

Serves 6-8


Loaded BBQ Chicken Nachos

Chips and cheese. Sounds pretty basic, right? Not when Chef Lisa gets her mitts on this classic combo. This easy recipe for BBQ Chicken Nachos, piled high with all the fixings (not to mention a great twist of subbing in BBQ sauce for salsa) are scrumptious. Get ready for love at first bite.


4 cups roasted, shredded chicken breasts
1 tbsp fresh lime juice
¼ tsp ground cumin
¼ tsp chili powder

Tortilla chips
2½ cups shredded cheddar cheese

Tomatoes, chopped
Jalapeno peppers, seeded and diced
Barbeque sauce
Sour Cream


1) In a medium saucepan, combine chicken, barbeque sauce, lime juice, cumin and chili powder over medium heat. Reduce to a simmer and cook stirring occasionally for 10 minutes. Remove from heat.

2) Preheat oven to 350ºF. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Spread a single layer of tortilla chips on the baking sheet and top with half the chicken mixture and 1¼ cups cheese. Place another layer of chips over cheese and top with remaining chicken and cheese. Bake for 10 minutes, until cheese is melted and golden brown. Garnish nachos with chopped tomatoes, jalapenos and barbeque sauce. Serve with guacamole and sour cream.

Serves 4-6


Fudgy Chocolate Cake with Peanut Butter Frosting

We all know that Lisa loves chocolate madly, deeply. That’s the primary reason this outrageously chocolaty chocolate cake exists – a rich, dense and fudge wonder that fulfills her daily chocolate yen. Why the peanut butter frosting, you ask? Lisa was appalled to witness me lick a PB-smeared, chocolate-topped knife. Hey, we all have our cravings and one of mine happens to be for this classic combination of sweet and salty. Lisa’s creation of this creamy peanut-butter frosted, decadent and moist chocolate cake delivers major stick-to-your-mouth satisfaction – the only thing you’ll be licking clean is your plate.


Chocolate Cake

2 cups sugar
1¾ cups flour
1 cup cocoa powder, sifted
1½ tsp baking soda
1½ tsp baking powder
½ tsp kosher salt
1 tsp (heaping) instant coffee
1 cup boiling water
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup milk

Peanut Butter Frosting

1 cup smooth peanut butter
1 cup butter, softened
2 tbsp cream
2 tsp vanilla extract
4 cups icing sugar


1) Preheat oven to 350°F. Coat two 9-inch round cake pans with non-stick cooking spray.

2) For the cake, using the whisk attachment of an electric mixer, combine sugar, flour, cocoa powder, baking soda, baking powder and salt on low speed. In a small bowl, combine instant coffee with boiling water. In a large bowl, whisk vegetable oil, eggs, vanilla, milk and coffee mixture. Add to dry ingredients and beat at medium speed for 2 minutes, making sure to scrape down the sides of the bowl during mixing. Divide batter evenly between prepared pans and bake 23-25 minutes. Remove from oven and let cool slightly before removing from pans. Let layers cool completely on a wire rack before frosting.

3) For the frosting, using an electric mixer, cream peanut butter and butter on medium speed until combined. On low speed, add cream, vanilla and icing sugar. Raise speed to medium and beat until icing sugar is incorporated.

4) To assemble, place 1 layer on a serving plate and top with 1 cup frosting, spreading evenly. Top with cake layer and frost sides and top with remaining frosting.

Serves 10


Cookie Dough Fudge Brownies

Grab a giant glass of milk because you’re about to have the sugar rush of a lifetime when you dig into these rich chocolate brownies that are topped with soft chocolate-chip cookie dough. Clearly our idea of dessert isn’t a bowl of applesauce.


Fudge Brownies

1 cup butter
6 oz unsweetened chocolate, chopped
3 cups sugar
5 large eggs
1 1/2 cups flour
1/3 cup cocoa powder, sifted
1/2 tsp kosher salt
1 cup semi-sweet or milk chocolate chips

Cookie Dough

1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
2 tbsp milk
1/2 tsp vanilla extract
1 cup flour
1/4 tsp kosher salt
1/2 cup mini semi-sweet chocolate chips


1) Preheat oven to 350°F. Coat a 13×9-inch baking dish with non-stick cooking spray. Line with parchment paper and lightly spray with cooking spray.

2) For brownie layer, in a microwave safe bowl, combine 1 cup butter and unsweetened chocolate. Melt on high heat for 1 minute, stir and melt for 30 seconds more or until the chocolate and butter are melted and smooth.

3 In a large bowl, whisk sugar and eggs. Whisk in melted chocolate mixture. Stir in flour, cocoa powder, salt and chocolate chips just until flour disappears. pour batter into prepared pan. Bake 30 minutes. Remove from oven and cool in a pan for 1 hour.

4 For cookie dough layer, in an electric mixer, cream butter, brown sugar and sugar on medium speed, until light and fluffy. Beat in milk and vanilla. On low speed, add flour, salt and mini chocolate chips, mixing just until flour disappears. Spread over cooled brownies, pressing the dough out with your hands. Refrigerate until firm.

Yield: 24 brownies




Authors of bestselling cookbooks Bite Me, Bite Me Too and Lick Your Plate, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes at BiteMeMore.com.