Zucchini Fusilli
The quintessential summer pasta dish. Light, tasty and pretty enough to eat! Cutting the zucchini into strips and cooking them until they’re tender but still holding their shape allows them to twist and turn around the fusilli, clinging to the noodles like sauce.
Ingredients
- 2 pounds zucchini
- 2 garlic cloves
- 12 large basil leaves
- 1/3 cup pine nuts
- 2 tablespoons butter, divided
- 1 tablespoon olive oil, divided
- 1/2 teaspoon plus 1 tbsp. salt, divided
- 3/4 pound fusilli
- 1 cup fresh finely shredded parmesan cheese (about 2 oz.), divided
How to Make It
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Bring a large pot of water to boil. Meanwhile, trim and discard ends of zucchini. Cut each zucchini into 3- to 4-in. lengths; cut each length into 1/4- to 1/2-in.-thick matchsticks and set aside. Chop garlic and set aside. Cut basil leaves into thin ribbons and set aside.
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In a large frying pan over medium heat, toast pine nuts, stirring, until golden, about 2 minutes. Transfer to a small bowl and set aside. In the same pan, melt 1 tbsp. butter with 2 tsp. olive oil. Increase heat to high and add half of the zucchini and 1/4 tsp. salt. Cook zucchini, stirring frequently, until soft and browned, about 5 minutes. Transfer zucchini to a plate with a slotted spoon, leaving as much of the butter and oil in the pan as possible. Repeat with remaining zucchini and 1/4 tsp. salt. Remove frying pan from heat and reserve.
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Add remaining 1 tbsp. salt and fusilli to boiling water and cook until pasta is tender to the bite, 5 to 10 minutes. Drain and transfer to a large bowl.
Recipe courtesy of My Recipes
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PIÑA COLADA POPS
Enjoy these yummy adult treats on a hot summer day!
INGREDIENTS
- 2 slices (1/8th each) Marie Callender’s® Coconut Cream Pie (crust removed)
- 3/4 cup coconut water
- 1/4 cup maraschino cherries
- 1/4 cup toasted shredded coconut
- 2 tablespoons rum, optional
DIRECTIONS
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STEP ONE Place pie and coconut water in a blender until pureed. Add alcohol at this point, if desired.
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STEP TWO Place halved maraschino cherries (patted dry with paper towels) into icepop mold.
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STEP THREE Pour mixture over cherries, add wooden sticks and freeze overnight.
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STEP FOUR Remove from molds; sprinkle toasted, shredded coconut on outside.
- Recipe courtesy of Ready Set Eat
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Clotted Cream for Afternoon Tea
The History and Tradition of Afternoon Tea
The tradition of afternoon tea started in the early 19th Century when the wealthy set felt they needed a ‘pick-me-up’ in the afternoon. This is not surprising because they typically ate just 2 meals a day; breakfast and dinner, so the skipping of that 3rd meal led to a mid afternoon slump hence the creation of afternoon tea.
Ingredients
- 1-16 ounce container pasteurized heavy cream
Instructions
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Place a large heatproof bowl over a large saucepan of water (make sure the water is not touching the bottom of the bowl.
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Add the cream to the bowl and bring the water to a simmer.
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Using a candy thermometer, bring the temperature of the cream to 180 degrees F (82 degrees C) and maintain that temperature for 1 hour.
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After 1 hour, turn off the heat and remove the bowl from the boiler.
FOR FULL RECIPE AND DIRECTIONS VISIT: Culinaryginger.com
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Whiskey Glazed Flat Iron Steaks and Grilled Potatoes For Father’s Day
The Perfect Father’s Day Dinner! The flat iron steak is the second most tender cut of beef, after the petite filet mignon. A true flat iron is cut horizontally just above and below that tough muscle (rather than vertically through it) so the muscle can be discarded and all that is left is very flavorful and tender beef.
Ingredients
- 1/2 cup whiskey, such as Jack Daniels
- 1 tablespoon brown sugar
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 4 cloves garlic, smashed
- Four 8-ounce flat iron steaks or filet mignon steaks
- 1 1/2 pounds Yukon gold potatoes
- 2 tablespoons chopped fresh chives
- 1 teaspoon white wine vinegar
Directions
Preheat a grill on medium-high heat. Whisk together the whiskey, brown sugar, 1 1/2 teaspoons salt and 1 teaspoon pepper until the sugar and salt are dissolved. Stir in 2 tablespoons of the oil and the garlic. Add the steaks, turn a few times to coat with the marinade and let stand at room temperature for 20 minutes.
Meanwhile, quarter each potato lengthwise to form wedges and put in a medium pot. Cover with cold water to cover by 1-inch and add salt until the water tastes like sea water. Bring to a boil over medium-high heat, reduce the heat to medium and simmer until tender (but not falling apart), about 15 minutes. Drain well. Toss with 1 tablespoon olive oil. For full directions visit: Food Network
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Smoked Potato Salad
This is the recipe you need for those potluck gatherings where you really want to impress but then find you’re supposed to bring…potato salad. This version will wow, from its beautiful indigo color to its rich, smoky flavor.
Ingredients
- 3 cups cherry wood chips, soaked and drained
- 2 pounds baby purple potatoes
- 1 1/2 cups thinly sliced purple radishes (about 6 oz.)
- 5 tablespoons extra-virgin olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons grainy mustard
- 4 teaspoons light brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 3/4 teaspoon chipotle chile powder
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Preheat a gas grill to medium (about 400°F) on one side, or push hot coals to one side of a charcoal grill. Place a disposable aluminum pan directly on the burner on lit side of the gas grill, and add soaked wood chips to pan, or scatter wood chips on hot coals of charcoal grill; heat until wood chips are smoking.
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Place potatoes in a disposable aluminum pan; place on grates over unlit side of grill. Grill, covered, 20 minutes. Rotate pan halfway; grill, covered, until potatoes are tender, 20 to 30 more minutes. Cut potatoes into 3/4-inch pieces. Place in a large bowl; add radishes.
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Whisk together oil and remaining ingredients in a small bowl. Pour dressing over potatoes and radishes; toss to coat.
Visit cookinglight.com for this and more recipes.
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Grilled Skirt Steak
Ingredients
Marinade ingredients:
- 1/3 cup olive oil
- 1/3 cup soy sauce
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 Tbsp red wine vinegar
- 1-inch piece of ginger, sliced
- 1/2 teaspoon red chili pepper flakes
- 1/2 teaspoon freshly ground black pepper
Other ingredients:
- 1 1/2 to 2 pounds skirt steak, trimmed of membranes and silver skin
- Olive oil for grill grates
- 25-30 wooden skewers for grilling
Visit simplyrecipes.com for step by step instructions on preparing this delicious dish.
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