4th of July Round-Up Part One

4th of July Round-Up Part One 

4th  of July charcuterie Cups

a step-by-step tutorial on how to assemble so easy 

https://www.number-2-pencil.com/fourth-of-july-charcuterie-cups/

My tutorial on how to assemble ice cream sandwiches was challenging 🤣, as I had to work quickly and needed my husband's help with taking photos. The beauty of this recipe is that any ice cream flavor works, and any cookie, whether homemade or store-bought, can be used. I just happened to have chocolate chip cookies on hand. For me, there's something nostalgic about peppermint bonbon ice cream, and pairing it with chocolate chip cookies. 

1. I used a small cookie sheet with sides and spread out 1/2 qt of ice cream in an even layer. I  covered the ice cream layer with wax paper and put it in the freezer to harden.  

+Use a metal spatula to assist with assembly. 

2. I placed one cookie on the baking sheet and, using my biscuit cutter, cut out an ice cream circle, which I then placed on top of the cookie. Then I added another cookie on top. I used a butter knife to trim off the edges of the ice cream to equal the size of the cookie.  

3. The sandwich was rolled in sprinkles and placed in a pie pan and put in the freezer to harden before adding plastic wrap. 

3. If not serving right away, wrap each one individually in plastic wrap and put in a freezer bag for storage.

4. Take out sandwiches 10 minutes before serving.

Option (dare I write this?) sprinkles could be eliminated.  

  

Another recipe using sprinkles offers numerous possibilities, especially when paired with ice cream, sorbet, or yogurt flavors. 

Sparkle Cones

Ingredients:

• 1 box of ice cream cones, either cake or sugar
• 1 container of microwavable white chocolate for dipping fruit
• Red, White, and Blue sprinkles and/or sanding sugar

Directions:

• Melt the white chocolate according to the instructions. Dip the edge of each cone and spread melted white chocolate with the back of a spoon. 
• Holding the cone over a plate, add sprinkles and sparkles. 
• Allow to dry and serve with your favorite ice cream, sorbet, or yogurt.

Ideas for 4th of July Charcuterie Boards 

A Toast to the 4th 

Mango Margarita

The recipe serves 2 and was adapted from Food Network Magazine, June/July 2026

Optional: moisten the rim with lime juice and dip it into sea salt. 

Ingredients:

• 3 oz. Blanco tequila
• 4 oz. orange flavored liqueur liqueur( such as Cointreau) 
• 2 cups from a package of frozen mango chunks
• 1 cup classic tequila mix with no alcohol, such as  Jose Cuervo

Directions: 

• Add the ingredients to a blender with 2 cups of crushed ice.
• Mx well and serve immediately or place in a covered container in the freezer. 

Summer Vibes

 

Step into summer with a few delicious make-ahead dishes, perfect for entertaining. 

Let's start with dessert, as promised, this is what I made for Father's Day. A homemade version of Dairy Queen’s buster bars! With ice cream, hot fudge topping, Oreo cookie crumbs, and roasted peanuts, it's an off-the-chart dessert. 

 Note: it does require a certain amount of willpower knowing the pan sits in the freezer just an arm's length away:) 

Cook's Notes: Use a 13 x 9 pan. There are several steps to this recipe, but it is well worth your time.
Ingredients:

• 1 package of regular Oreo cookies
• 4 tablespoons butter, melted
• 1/2 gallon French vanilla ice cream
• 1 can (10 oz) Spanish peanuts, about 3 cups, or use beer nuts if can't find Spanish peanuts 
• 1 can (12 oz.) evaporated milk
• 1 stick of butter, cut into fourths
• 3 cups powdered sugar
• 1 (6 oz.) package of chocolate chips
• 1 tablespoon vanilla
• Optional 2 tablespoons Kahlua
• Prepared caramel ice cream topping sauce

Directions:

• Let 1/2 gallon of ice cream sit out to soften while making crumbs.
• Use a Cuisinart or blender to make cookie crumbs. Break cookies before placing them in the Cuisinart. Do only one row of cookies at a time to ensure fine crumbs. Place the crumbs in a large bowl and stir in 4 tablespoons of melted butter. Pat crumbs into a lightly greased 13 x 9 pan.
• Place the pan in the freezer for one hour to firm up. Spread softened ice cream over crumbs. Press Spanish peanuts into ice cream. Return to the freezer while making the chocolate sauce.
  

• In a saucepan, add evaporated milk, chocolate chips, 1 stick of butter, and powdered sugar.
• On medium heat, stir and bring to a boil using a whisk for blending. Turn the heat down to low and simmer for 8 minutes, stirring constantly.
• Remove the pan from the stove and pour it into a large bowl. Add 1 tablespoon of vanilla and, if using, 2 tablespoons of Kahlua to the chocolate mixture. Cool to thicken for about 45-60 minutes in the refrigerator.
• Remove the pan from the freezer and pour the cooled chocolate sauce evenly over the ice cream/peanut mixture. Return to freezer for 1-2 hours before covering with foil.
• To serve, cut each piece into a square, drizzle with caramel sauce, and sprinkle with cookie crumbs.
  

Italian Pasta Salad 

It's loaded with fresh veggies, tender pasta, smoked salami, herbs, two types of cheese, and a tangy Italian dressing perfect for potlucks and summer dinners. The recipe was adapted from cookingclassy.com 

Substitutions include: pepperoni for salami, 1/2 teaspoon dried basil for fresh basil, mozzarella pearls for mozzarella cubes, and Romano for Parmesan cheese.  

I used 2 cups of Tricolor pasta cooked al dente to start salad building with ingredients listed below. The pasta plus the other ingredients was enough for 6 as a side dish. Perfect for a BBQ meal. I highly recommend this dressing. 

Italian Pasta Salad

Ingredients: 

• Barilla Tri-Color Rotini (2 cups dried) 
• 1 cup hard salami, sliced 1/4-inch thick, then chopped or Garlic Summer sausage 
• 2 cups cherry tomatoes, halved
• 1/3 cup black olives, sliced
• 1 cup diced mini peppers, red, yellow, and orange 
• 1/3 cup diced red onion
• 1 cup fresh mozzarella pearls (deli section) 
• 1 cup cheddar cheese, cubed
• 1 cup Persian cucumbers (small) 
• 1 cup diced broccoli
• 1 cup freshly grated Parmesan 
• 2 tablespoons fresh parsley 
• 2 tablespoons chopped fresh basil 
• Italian dressing 
• Optional: Texas Toast Seasoned Croutons 

Directions:

• Cook pasta al dente, drain, and rinse with cold water 
• Mix all ingredients and toss lightly with Italian dressing. 
• Refrigerate for. several hours before serving. 
• Top with grated Parmesan cheese and a few croutons. 
  
  
  
  
  
  
  
  
  

A Little of This and a Little of That

 THE CALL WAS OUT WITH A TEXT 

I needed to pay my neighbor a visit at Lady Slipper Cove to meet The Ladies. The word was out-the Pink Lady Slippers were in full bloom.

Did you know that Minnesota, in addition to being well known for over 10,000 lakes, also has a hidden treasure, Lady Slippers flowers? The showy pink and white lady slippers (Cypreginae), also known as the moccasin flower, were adopted as the state flower in 1902. Since 1925 this rare wildflower has been protected by state law. It is illegal to pick or uproot the flowers. In Minnesota, they can be found near bogs, swamps, and damp areas. These flowers like acid soil found in and near pine woods; they grow slowly and take up to 16 years to produce their first flowers. They generally bloom in late May and well into June. Since spring has had a slow start, the ladies have arrived late.

In our area, the Yellow Lady Slippers appear before the Pink Lady Slippers. 

The lighting was perfect for these photos, even though it was past 5:00. This year's crop was perfect since last year the deer devoured all the blooms quickly. 

HAPPY FATHER'S DAY

My husband recently enjoyed a belated birthday celebration. The same neighbor 

Joni, who has the lady slippers, is an accomplished baker. She was creative and decorated the cake with his favorite outdoor sport -pickleball. Look closely at the paddles and balls on top. When I asked him to name three of his favorite desserts on Ever Ready, this is what he chose. Check back tomorrow to see what I made. 

Buster Bars

https://sockfairies.blogspot.com/2022/07/buster-bars.html

Ultimate Browned Butter Chocolate Chip Cookies 

https://sockfairies.blogspot.com/2023/08/grilled-fish-tacos-with-bonus-recipe.html

Chocolate Brownies with Ganache Icing 

https://sockfairies.blogspot.com/2023/05/cosmic-brownies-and-other-sweet-treats.html

Mahi-Mahi Foil Packet Dinner with Spinach Orzo Salad with Lemon Dressing

Cook's Notes: Cathy's recent recipe sharing on healthy eating and the Mediterranean meal inspired me to try one of my own.
It has been a while since I bought Mahi Mahi, the Hawaiian name for the species Coryphaena hippurus, also known in Spanish as the Dorado or the dolphin fish in English. It has a mild and sweet taste. The texture is moderately firm. In fact, I can say that Mahi Mahi is one of the best-tasting fish I've had, so delicious. The fish was paired with a Spinach Orzo Salad with Lemon Dressing. Another option is to bake fish fillets in foil, but add small Yukon-cubed potatoes and red peppers as pictured below, and skip the orzo salad. Recipe serves 2.

Mahi Mahi Ingredients:

• 2 Mahi Mahi fillets or any other fish with a meaty texture, like swordfish, rock cod, or bass
• Small Yukon potatoes, about 4 for each packet.
• Sliced red peppers
• Lemon Slices
• 1 tablespoon butter, divided

Directions:
Preheat the oven to 425 degrees and spray 2 large sheets of foil with PAM. Add 1/2 tablespoon of butter to each foil piece.
Place fillets in center of each foil. Sprinkle with some spices e.g. thyme and Old Bay Seasoning. Cube the potatoes and spread them around the fish with sliced red peppers.
Lay two slices of lemon on top of each fillet. Bring the foil sides up to encase each fillet.
Bake for 25 minutes. Remove Mahi Mahi and check on potatoes-they need to be fork tender so may ned a few minutes longer cooking time.

Spinach Orzo Salad with Lemon Dressing

Cook's Notes: Salad serves 3-4 and allow one hour for chilling salad.

Orzo Salad Ingredients:

• 1 cup dry orzo
• 1 cup chicken broth and 1 cup water
• 1 tablespoon olive oil or butter
• 3 cups torn spinach leaves, stems removed
• 1/2 cup each diced grape tomatoes and cucumbers
• 1 teaspoon each dill and parsley
• 2 tablespoons pine nuts
•  3/4 cup diced black olives
• 1/3 cup crumbled feta cheese or Parmesan cheese

Directions:

• In a saucepan, bring salted water, broth, butter, or olive oil with orzo to a boil. Reduce the heat to medium-low and cook 7 minutes uncovered.
• Drain and rinse orzo using a strainer, and place it in a large bowl. Stir in spinach leaves while the orzo is still warm. Add in spices, tomatoes, pine nuts, and cucumbers, and set aside.

Lemon Dressing Ingredients:

• 4 tablespoons fresh lemon juice
• 3 tablespoons virgin olive oil
• 4 teaspoons honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 3 garlic cloves, minced
• 1 shallot chopped

Lemon Dressing Directions:

• In a blender, place all ingredients and mix well. Taste test to balance ingredients. Mix in dressing just until the orzo salad is moistened. Refrigerate 1 hour. Add more dressing if needed. Top with cheese.
• Optional zest lemon over top of salad.

Eating the the Mediterranean Way

The Mediterranean way of eating draws inspiration from the traditional cuisines of Greece, Spain, Italy, and southern France. It's focused on eating mostly from five food groups: fruits and vegetables, whole grains, beans, healthy fats (from olive oil, nuts, and seeds), and fish.

The approach is nutritious and flavorful, with meals rich in antioxidants and aromatic herbs and spices, making healthy eating something you can look forward to. You can enjoy moderate amounts of dairy, eggs, and poultry, and red meat is included occasionally in smaller portions.

My friend Cathy

is a guest foodie today on Ever Ready, sharing her expertise with a delicious meal based on the Mediterranean principles.  The recipes are included below. Thanks, Cathy, for sharing your tasty recipes. 

Tilapia with Corn Salsa

Cook's Notes: The recipe serves four. 

Ingredients:

• 4 tilapia fillets (6 ounces each)
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (11 ounces) whole kernel corn, drained
• 1/2 cup Italian salad dressing
• 2 tablespoons chopped green onion
• 2 tablespoons chopped sweet red pepper

Directions:

• Drizzle both sides of fillets with oil; sprinkle with salt and pepper. 
• Broil 4-6 in. from the heat until fish flakes easily with a fork, 5-7 minutes. Meanwhile, in a small bowl, combine the remaining ingredients. Serve with the fish.

Parmesan Roasted Asparagus with Tomatoes & Balsamic

Ingredients:

• 1 bunch asparagus, trimmed
• 1 pint cherry tomatoes, halved (or quartered depending on their size)
• 2-3 garlic cloves, minced
• ½ cup shaved parmesan
• 1 tablespoon olive oil
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 7 large basil leaves, sliced thin
• Balsamic reduction (store-bought or homemade)

Directions:

• Preheat your oven to 425 degrees and line a large baking sheet with parchment paper.
  
• Then toss your tomatoes, minced garlic, and 1 teaspoon of olive oil together in a bowl. Season it with salt and pepper to taste, then set it aside.
  
• Next, snap the ends off your asparagus and add them to a large bowl. Toss them with ¼ teaspoon salt, ¼ teaspoon black pepper, and 1 tablespoon of olive oil, and arrange them in a horizontal line on your prepared baking sheet.
  
• Sprinkle your Parmesan cheese evenly over the asparagus and spoon your tomato mixture over the top. 
  
• Place the pan in the oven and roast for 12-15 minutes (or until the asparagus and tomatoes are tender).
  
• Once done, sprinkle your sliced basil over the tomatoes and drizzle with your balsamic reduction. (Alternatively, you can drizzle each individual serving with balsamic and not the entire tray.) Serve immediately.
  
  
  

Sunday Supper with a side of Strawberry Broccoli Salad

Strawberry Broccoli Salad 

 A tasty side that takes center stage in a grilled Salmon BBQ meal. 

The recipe was adapted from carlsbadcravings 

Strawberry Broccoli Salad with Poppy Seed Dressing

Cook's Notes: The salad is best served if chilled for at least 30 minutes or up to overnight. Toss with avocados just before serving. This recipe serves 6.

Ingredients:

• 5 heaping cups chopped broccoli florets, or can blanch broccoli head before chopping into florets 
• 1- 1/2 cups chopped strawberries (a little less than 1 lb)
• 1/3 cup diced red onion
• 1 pear, peeled and chopped
• 1 small sweet apple, diced, and leave the skin on  
• 1 large avocado, chopped
• 3/4 cup dried cranberries
• 1/2 cup sunflower seeds or cashews, roughly chopped
• Optional 1/3 cup crumbled feta

Creamy Poppy Seed Dressing

Ingredients:

• 1/2 cup real mayonnaise or Miracle Whip
• 1/2 cup plain Greek yogurt
• 2 tablespoons lemon juice 
• 1/4 cup honey
• 1/4 teaspoon Dijon mustard 
• 1 tablespoon poppy seeds 
• 1/4 teaspoon salt 
• 1/8 teaspoon pepper 

Directions: 

Taste test to adjust seasonings. Whisk all ingredients until smooth. The dressing can be made ahead and refrigerated in a screw-type jar.

.

Chinese Chicken Salad

 Chinese Chicken Salad with a whole lotta

Cook's Notes: No surprise I failed to follow the Chinese Chicken Salad recipe posted from damndelicious.com 

I figured out how to shortcut the recipe without compromising the taste. 

I used a rotisserie chicken for 3 cups of cooked meat, purchased a package of Asian Chopped Salad mixture, La Choy Crunchy Noodles, used the dressing from the salad kit, and then added chopped salted cashews on top of the salad.  The mandarin oranges were a tasty contrast to the other ingredients. 

I thought the salad was quite delicious and the perfect light summer meal. I loved all the textures, especially the crunch. The recipe serves four.  

Chinese Chicken Salad Ingredients:

• 1/2 of the package Asian Chopped Salad Kit
• 1/2 of the dressing mix (included in the salad kit package) 
• 1/2 can of the container of La Choy Asian Style Crunchy Noodles
• 1/2 cup roughly chopped salted cashew nuts
• 1 small can of Mandarin oranges, drained, patted dry with a paper towel 
• 2-3 teaspoons toasted sesame seeds
• 1/3 cup diced green onions
• 1 cup crispy wonton strips (included in the salad kit) 

Directions:

• Mix all the ingredients above and serve immediately.