It’s Father’s Day and you want to make this day as special as you can.

The best gift you can give to your dad or your husband is a full stomach.

Of course, you can always opt for some easy way by simply ordering food delivery but a special day requires a special meal that taste delicious and made with love. 

What to cook then?

Here are some ideas for you to cook up a delicious yet easy meal based on recipes from Delish that won’t fail you.

Good luck!

 

 

 

1. Braised Lamb Shanks

by MAKINZE GORE

 

 

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

 

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 rice or mashed potatoes and spoon sauce on top.

 

 

 

 

2. Creamy Lemon Parmesan Chicken

by LENA ABRAHAM

 

 

Ingredients

• 1/2 c. all-purpose flour
• 3/4 c. freshly grated Parmesan, divided
• 1 tsp. garlic powder
• Zest of 1/2 lemon
• Kosher salt
• Freshly ground black pepper
• 3 boneless skinless chicken breasts
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. butter
• 2 cloves garlic, minced
• 2 c. baby spinach
• 1 c. heavy cream
• 2/3 c. low-sodium chicken broth
• 1 lemon, sliced in rounds and halved
• 1/4 c. thinly sliced fresh basil

 

Directions

1. On a large plate, combine flour with 1/4 cup Parmesan, garlic powder, and lemon zest. Season generously with salt and pepper and mix thoroughly with a fork. Dredge each chicken breast on all sides with flour mixture. Set aside.
2. In a large skillet over medium-high heat, heat oil until shimmering but not smoking. Add chicken and sear until golden, 6 minutes. Flip and cook until opposite side is golden, around 6 minutes more. Remove from pan and set aside.
3. Turn heat down to medium and add butter to pan. When butter is melted add garlic and cook until fragrant, about 1 minute. Add spinach and cook until wilted, 1 to 2 minutes. Add chicken broth, cream, and remaining 1/2 cup Parmesan and season with more salt and pepper. Stir to combine. Add lemon slices and bring to a simmer and cook until thickened slightly, 3 to 4 minutes. Return chicken to skillet and simmer until chicken is cooked through, 5 to 6 minutes more.
4. When chicken is cooked, remove skillet from heat and garnish with basil before serving.

 

 

 

3. Moroccan Lamb Tagine

by MAKINZE GORE

 

 

 

Ingredients

• 4 lb. boneless lamb roast, cut into 1″ pieces
• Kosher salt
• 3 c. low-sodium chicken broth
• 1 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, then add tomato paste and stir until coated. Add cinnamon stick, saffron, and spices and cook until toasted, 1 minute more. 
5. 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 1½ hours. 
6. Remove from heat and stir in cilantro. Garnish with toasted almonds, mint, and more cilantro. Serve over warm couscous.

 

 

 

 

4. Asian BBQ Grilled Salmon

by JILLIAN GUYETTE

 

 

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.

 

 

 

 

5. Pizza Mac & Cheese

by JUDY KIM

 

 

Ingredients

• kosher salt
• 1 lb. penne
• 3 tbsp. unsalted butter
• 3 tbsp. all-purpose flour
• 1/4 c. tomato paste
• 2 c. whole milk
• 1 tsp. dried oregano, plus more for garnish
• 1/2 tsp. crushed red pepper flakes
• 3 c. grated mozzarella
• 1/4 lb. mini pepperoni slices

 

Directions

1. Preheat oven 375°. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes.
2. Meanwhile, in a large cast-iron skillet over medium-high heat, melt butter, whisk in flour, and cook for 1 minute. Add tomato paste and whisk in milk until smooth. Add oregano, red pepper flakes, and 1/2 teaspoon salt and bring to a boil. Simmer for 1 minute on medium heat.
3. Fold in half the cheese and add drained pasta. Top pasta with remaining cheese and sprinkle pepperoni all over.
4. Bake until pepperoni is crispy and pasta is bubbling, 10 minutes. Serve immediately.