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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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
  1. Place a large heatproof bowl over a large saucepan of water (make sure the water is not touching the bottom of the bowl.
  2. Add the cream to the bowl and bring the water to a simmer.
  3. Using a candy thermometer, bring the temperature of the cream to 180 degrees F (82 degrees C) and maintain that temperature for 1 hour.
  4. 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.

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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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Grandma’s Southwest Dip

Southwest Dip

Ingredients
  • 1 8 oz. pkg. cream cheese softened
  • ½ cup sour cream
  • ⅔ cup pepperoni chopped
  • 1 4 oz can diced green chilies (undrained)
  • 1½ tablespoons dried minced onions
  • 2 teaspoons chopped chives
  • ½ cup chopped pecans
  • tortilla chips
Instructions
  1. Beat cream cheese and sour cream until well blended. Stir in pepperoni, chilies, onion and chives. Spoon into 2-quart baking dish. Sprinkle with pecans.
  2. Bake 20 minutes at 350 until puffed and edges are bubbly. Serve with chips.

Recipe courtesy of: mrs.happyhomemaker

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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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Argentine Asado Burgers With Seared Provolone and Chimichurri Recipe

Even if you’ve never been to a proper asado, the legendary grilling feast that takes place in the mountains of South America, that doesn’t mean you can’t enjoy those flavors at home.

argentine-asado-burgers

INGREDIENTS

  • 1 1/2 pounds ground beef chuck, preferably about 80% lean, formed into 4 (6-ounce) patties
  • Kosher salt and freshly ground black pepper
  • 4 (1/4-inch thick) rounds provolone cheese
  • 8 thin slices crusty peasant bread, trimmed to size of patties, drizzled with olive oil, and toasted until lightly browned
  • Chimichurri Sauce, for spooning

DIRECTIONS

Press a dimple into the top of each burger patty. Season patties generously with salt and pepper. Heat oil in a large cast iron skillet over high heat until lightly smoking. Add patties and cook, turning, to desired doneness (120°F for rare, 125°F for medium rare, or 135°F for medium). Transfer to a plate and allow to rest for 5 minutes. Meanwhile, pour off fat from skillet and wipe clean with paper towels. Return skillet to high heat and heat until smoking. Add cheese rounds to skillet and cook until undersides are just starting to turn molten, 15–30 seconds. Using a thin metal spatula, quickly scrape under each cheese round and flip. Cook until cheese is almost fully melted and softened throughout, then slide spatula underneath and transfer each round to a burger patty. Season with salt. Set each cheese-topped patty on top of a slice of toast, spoon chimichurri sauce on top, and close burgers. Serve right away. Recipe and photo courtesy of seriouseats.com

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