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.

Zucchini Fusilli

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

  1. 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.

  2. 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.

  3. 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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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.

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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.

Smoked Potato Salad

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
  1. 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.

  2. 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.

  3. 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

Try serving your appetizers strait from the grill and keep the party outside all summer long. Marinated skirt steak, threaded onto skewers and grilled. Melt in your mouth tender and delicious!
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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Pimento and Cheese Rice

pimento-cheese-rice

Ingredients
  • 2 tablespoons butter
  • 1/2 cup chopped sweet onion
  • 1 1/2 cups long-grain white rice
  • 1 (14.5-ounce) can chicken broth
  • 3/4 cup water
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • pinch of cayenne pepper
  • 1 tablespoon mayonnaise
  • 1 cup shredded sharp cheddar cheese
  • 1 (7-ounce) jar diced pimentos, drained
  • For directions visit: spicysouthernkitchen

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Surf N’ Turf Burger

Surf and Turf Burger

INGREDIENTS

  • 1/2 pound cooked lobster meat, chopped into 1/4-inch pieces
  • 2 tablespoons mayonnaise, plus more for assembling
  • 1 teaspoon juice from 1 lemon
  • 1 tablespoon finely chopped chives
  • Kosher salt and freshly ground black pepper
  • 20 ounces freshly ground beef, divided into four 5-ounce patties
  • 4 toasted hamburger buns
  • 4 slices tomato
  • 4 leaves green leaf lettuce
  • 8 slices crisply cooked bacon
  • For directions visit: Seriouseats.com
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Southern Collard Greens

I grew up in Arkansas and nothing beats a Sunday Supper of Fried Chicken and Collard Greens. Remember to make a cast-iron skillet of cornbread to dip into the potlikker. Potlikker is the highly concentrated, vitamin-filled broth that results from the long boil of the greens. It will cure what ails you.

southern-collard-greens

Ingredients:

  • 1 tablespoon olive oil
  • 1 slice hickory smoked bacon, cut into 1-inch pieces
  • 2 pounds red onions, thinly sliced
  • 1 tablespoon garlic, minced
  • 8 cups water
  • 2 cartons chicken broth (32 ounce)
  • 2 pounds chopped fresh collards
  • ¾ cup red wine vinegar
  • ¼ cup diced chipotle peppers in adobo sauce
  • 1 teaspoon salt

Instructions:

  1. In a large Dutch oven, heat olive oil over medium heat. Add bacon and cook stirring frequently for 8 to 10 minutes or until browned.
  2. Add onion and garlic. Cook, stirring occasionally.
  3. Add 8 cups water, chicken broth and collards.
  4. Bring to a boil over medium-high heat.
  5. Reduce heat, cover and simmer for about 30 minutes, stirring occasionally. Uncover and cook another 30 minutes.
  6. Stir in vinegar, peppers and salt.

Recipe and photo courtesy of tastearkansas.com

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