Fathers Day Dinner 3 Recipes will be in this post.

Homemade Blue cheese  Dressing
(I don't normally like blue cheese dressing but I loved this.  My hubby loves it.)

3/4 Cup mayo
3 Tablespoon sour cream
1/2 lemon, juiced
1 teaspoon garlic powder
pinch of salt
pinch of pepper
pinch of onion powder
8oz Gorgonzola cheese
2 Tablespoon red wine vinegar
1 Tablespoon buttermilk

In a large bowl mix all ingredients together and refrigerate.

Why Gorgonzola cheese instead of blue cheese?
I learned that most blue cheese dressing and restaurants don't use blue cheese because most people complain that is too strong of taste so Gorgonzola cheese is a milder version of blue cheese.

Roasted Fingerling Potatoes

1 pound bacon, cut into 1/2 inch pieces
3 pounds fingerling potatoes, halved lengthwise
2 fennel bulbs, thinly sliced
1 onion, thinly sliced
Kosher salt and freshly ground pepper.

Preheat oven to 450 degrees.  Line a rimmed baking sheet with heavy duty aluminum foil.
In a large skillet, cook bacon over medium high heat until crispy.  Using a slotted spoon, remove bacon from pan, leaving as much grease in the pan as possible. Set aside on paper towel.
In a large bow, combine potatoes, fennel, and onion.  Pour reserved bacon grease over mixture tossing gently to coat.  Add salt and pepper, to taste.  Spoon mixture in an even layer onto prepared baking sheet.  Roast for 40 minutes. Stir occasionally or until potatoes are browned and tender.  Add reserved bacon, tossing gently to combine.

Southern Style Steak

1 stick, plus 2 tablespoon butter room temperature, divided
4 large vidalia onions, thinly sliced
3 tablespoons crumbled Gorgonzola
4 8oz beef steaks (I used boneless ribeyes)
Salt and pepper

Preheat grill to medium high heat.  Spray grill with nonstick nonflammable cooking spray.
In a large saucepan melt 2 tablespoons butter medium low heat.  Add onions and cook stirring frequently for 20 minutes, or until onions are caramelized.  Remove from heat and set aside.
In a small bowl, combine 1 stick of butter and Gorgonzola cheese; cover and refrigerate until ready to use.
Sprinkle steaks evenly with salt and pepper.  Grill steaks, covered with grill lid for 4 to 6 minutes per side, or until desired degree of doneness.  Transfer to serving plate and let sit 5 minutes. Serve steak with caramelized onions and Gorgonzola butter.