Monday, June 18, 2012

Father's Day Dinner

Zucchini Succotash

Yesterday was a laid back holiday for Dad.   Together we traveled over to the gym in the morning, watched golf all afternoon and ended the day with a fabulous dinner.  While my mom was working on the BBQ Pork Loin and Zucchini Succotash (mixed with corn, red onion and garlic), I was busy whipping up some Gluten Free Stuffing filled with granny smith apples, red onion, celery, dried cranberries and pecans.  It was like having Thanksgiving in June but BBQ style.  And to complete the meal (based on my dad's only request of the day)... Ambrosia Fruit Salad.  

What you'll need:  Zucchini Succotash (serves about 5)

1 16 oz bag frozen corn (you can also use fresh corn)
1 zucchini (diced in 1/2 in cubes)
1/2 red onion (roughly chopped)
1 garlic clove (finely chopped)
to taste kosher salt and pepper
Trader Joe's 21 Salute Seasoning (21 ingredients of herbs and spices) but you can use any type of seasoning that suits your desire!
2 tbsp olive oil

In a medium pan over medium heat, saute the corn, onions, zucchini and garlic in the olive oil.  Stir occasionally while they cook for about 5 - 10 mins.  Once the veggies start to brown, add in the salt, pepper and 21 salute seasoning.  Again, stir occasionally for another 5 mins.  Serve hot or cold!

GF Stuffing
GF Stuffing

What you'll need:  GF Stuffing (serves 6)

1 pkg GF Three Bakers Herb Seasoned Stuffing
1 granny smith apple (diced)
1/2 red onion (roughly chopped)
4 celery sticks (diced)
1 cup pecans (roughly chopped)
1/3 cup dried cranberries
1 1/2 cups chicken broth (add more for moister stuffing)
to taste kosher salt and pepper
2 tbsp butter

In a medium size pot over medium heat, melt down the butter.  Saute the apples, onions and celery in the butter until the onions start to sweat and turn clear (about 5 mins).  Turn off the heat.  Pour in the entire package of stuffing.  Mix together.  Add in the broth and mix until all is incorporated.  If the stuffing is still too dry, pour in another 1/2 cup of broth.  Add in the cranberries, pecans, salt and pepper.  Mix again.  Pour the stuffing mixture in a baking dish (if baking) or foil pan (if BBQing).  If you're BBQing, cover with foil and "bake" over medium-low flame for about 30 mins, or until the top is crunchy and golden brown.  If you're baking this in the oven, bake at 350 degrees for about 30 mins until top is crunchy and golden brown.  Serve as is or top with gravy!

Father's Day Feast


  1. I've never had succotash, but yours sure does look good!

    1. My dad loves the old fashion succotash of corn and lima beans but we thought we'd twist things up a bit! Super flavorful with the garlic and spices thrown in there.

  2. yum! looks delicious!