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A Special Way to Say Happy Father’s Day
Wednesday, June 11, 2008 • Posted June 11, 2008

With 64.3 million fathers in America, there is no doubt why Father’s Day is such an important day.  That day, June 15th, is just around the corner, and you know what that means!  It’s time to help your kids find that perfect gift for Dad.  So is it going to be a new tie again this year?

Instead of a new tie, new shirt or just a simple card, why not treat him to something that will warm his heart and fill his belly?  Fire up the grill and help the kids cook a delicious, unforgettable meal for the greatest man you know.  Not only will Dad have a relaxing day but he can enjoy a wonderful meal and rest assured knowing it is just as nutritious as it is yummy.  Eating at home, rather than eating out, might also make it a little easier on the pocketbook.

If Dad is a meat and potatoes guy, he doesn’t need to give it up. He can have his beef and be healthy too! The following recipe is made with top sirloin, rather than a higher fat cut like rib eye. Adding several veggies to the kabobs makes it a balanced meal as well. Best of all, the kids can help. Have them help measure ingredients, wash veggies and thread the items on the skewers. You can even use it as an great opportunity to teach your children important lessons about food safety and good nutrition along the way. Here are a few food safety tips to make this Father’s Day both special and safe:

· Make sure the kids (and you!) wash their hands often, especially before touching any food that will not be cooked more. You don’t want to spread germs.

· Be careful to clean all surfaces that you have used for any raw food before using it for something else. Avoiding cross-contamination is just one more way to make sure nobody gets sick.

· Cook the meat to an internal temperature of 160 degrees Fahrenheit (medium rare) or higher, depending on how you like your meat cooked. Use a food thermometer to test the temperature rather than relying on the look or feel of the meat.

· If you plan to save leftovers, do not leave them sitting out for too long in the “Danger Zone” (41 - 140° F). Get the leftovers in the refrigerator as soon as possible. Just remember, when in doubt, throw it out!

So, whether you decide to prepare eggs for breakfast in bed, chicken for lunch or these delicious steak kabobs for dinner, make it fun and make it safe, and dad is sure to love it. He will appreciate the effort and remember it forever. Happy Father’s Day!

Kaleidoscope Beef Kabobs


1 lb. boneless beef top sirloin steak, cut 1-inch thick

1 medium red bell pepper, cut into 1-inch pieces

1 medium zucchini, cut lengthwise in half, then crosswise into 1-inch pieces

16 canned pineapple chunks, drained

salt and pepper

hot cooked brown rice


3 large cloves garlic, minced

2 Tbsp. sesame seeds

2 Tbsp. fresh lime juice

2 Tbsp. honey

2 Tbsp. soy sauce


Cut steak into 1-1/4 inch square pieces. Combine marinade ingredients in small bowl. Remove and reserve 1/4 cup in microwave-safe measuring cup. Place beef and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.( Remove steak from marinade; discard marinade. Alternately thread beef, bell pepper, zucchini and pineapple evenly onto eight 10-inch metal skewers. Place kabobs on a grid over medium, ash-covered coals. Grill, uncovered, 7 to 9 minutes for medium rare to medium doneness, turning occasionally. Season with salt and pepper, as desired.((Meanwhile place reserved marinade in microwave. Microwave on HIGH 30 to 60 seconds or until hot and just beginning to bubble; stir after heating. Serve kabobs over the rice. Drizzle with heated marinade. 4 servings

Source: Texas Beef Council at

Kari Frields is a dietetic intern at Presbyterian Hospital of Dallas who completed a community nutrition rotation with Neva Cochran in May.

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