Chicago Rush lineman cooks up a Dad's Day dish
Mother's Day brunches are popular, because Moms like to dress up and be pampered at a nice restaurant. But when it comes to treating dad on Father's Day, fussy food won't do.
So who knows what a dad likes to eat better than another dad? John Moyer, Chicago Rush defensive linemen, says he's got some recipe that other dads will love. In his seventh season with the Rush and named the "AFL Lineman of the Year" in 2004, John is avid cook who enjoys coming up with his own recipes. He is native of Freeport, married to Jennifer and the father of an 18-month-old son, Colton. This Father's Day will mark John's first Father's Day at home with Colton, who was in the hospital last year (Colton had medical issues due to being a preemie).
The Rush has just clinched the Arena Football League Central Division championship. They have four more regular season games under Coach Mike Hohensee:
- Saturday May 31 vs. Kansas City at 7 p.m.
- Saturday, June 7 at Cleveland at 6 p.m.
- Saturday, June 14 at Georgia at 6 p.m.
- Sunday, June 22 vs. Dallas at 3 p.m.
- 1 (16 ounce) package mostaccioli
- 1/2 lb of Italian sausage, spicy
- 1 cup heavy cream
- 1/2 cup butter
- 1/2 cup grated Parmesan cheese
- 1 cup chopped fresh parsley
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a separate pan, saute Italian sausage for 5 to 10 minutes at a medium heat, uncovered, until browned; remove sausage from pan and pat with paper towels to remove excess liquid; with a sharp knife, cut sausage into 1/2 inch circles.
3. Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder. Toss with Italian sausage and cooked pasta and serve immediately.
- 4 skinless, boneless chicken breast halves
- 4 ounces fresh mushrooms, sliced
- 2 tablespoons butter
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 1/2 cups water
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon salt
- 1 pinch ground black pepper
- 1 1/2 cups instant rice
1. In a large skillet, brown the chicken and mushrooms in butter or margarine.
2. Stir in the soup, water, parsley, salt and a dash of ground black pepper. Cover and simmer for 20 minutes.
3. Stir in uncooked rice and simmer for an additional 10 minutes, or until liquid has been absorbed.
- Illinois' pension crisis, by the numbers
- Woman sexually abused in Mayfair park
- Heat beat Spurs in Game 6, tie NBA Finals
- ABC7 Weather Forecast
- Chicago Shooting Count: 8 shot in 9 hours Monday
- CTU president calls for tax changes to fund schools
- Governor, lawmakers plan to form new pension committee
- Most Blackhawks fans believe team will bounce back
- Chicago man creates smartphone safety app
- Supreme Court grants Madigan more time on guns
- Lombard's Los Burritos Mexicanos still closed after E. coli cases
- Bruins beat Blackhawks in NHL finals Game 3
- Car slams into Sauk Village apartment, sleeping couple injured
- abcnews: Ohio Town Police Chief a Facebook Hit
Most Viewed StoriesMost Viewed VideoMost Viewed Photos