Sunday News

SUNDAY NEWS  

It's hard to believe, but at the end of the month, we are wrapping up the lake life after 27 years.  Oh, the memories we've made, the friends, and all the good times we've shared make this move bittersweet.

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Our buyers did not want our home furnishings, so we tapped into FB Marketplace to sell them, gave to friends and neighbors, and donated the remainder. 

Need any chairs? lamps? 
We will be camping out for the rest of the month. Lucky for all who follow Ever Ready, as I have kept the kitchen intact until we leave. 

For the time being, AZ will become our permanent home. 

Chicken Shawarma

Cook's Notes:

Chicken is marinated in buttermilk, grilled with Middle Eastern spices, and cooked until juicy. It's perfect for wraps, pita or naan sandwiches, rice bowls, or salads. It was served with store-bought tzatziki and hummus sauce. The recipe serves 3-4. 

The photo above shows a chicken shawarma sandwich. The sandwich was generous in size and, when split, perfect for two people. The recipe was adapted from  Julia's album. For a vegetarian touch, skip the chicken and add more of your favorite veggies sprinkled with the chicken rub mixture.  

Ingredients: 

• Naan or Pita bread
• Store-bought hummus and tzatziki sauce
• Two large chicken breasts, cut into thirds
• 1-1/2 cups of buttermilk
• 3 garlic cloves, minced
• 1 cup halved cherry tomatoes
• 3/4 cup red onion strips
• 3/4 cup diced, English or Persian(small) cucumbers
• Lemon squeeze 
• Chicken spice rub-1/2 teaspoon Elote seasoning, 1/2 teaspoon paprika, 1/2 teaspoon 5-spice or All Spice, dash cinnamon, dash cardamon powder

Directions: 

• Make the chicken spice rub and set it aside.
• Cut the chicken breast into thirds and place it in a medium-sized bowl. Cover the chicken with buttermilk for 1-2 hours.  Turn the chicken pieces once during marinating.   
• Line a baking sheet with foil. Drain the chicken pieces in a colander and pat dry. 
• Arrange the pieces of chicken on the foil and spread the tomatoes, onions and garlic pieces among them. 
• Sprinkle the rub mixture over the chicken. Squeeze lemon juice over the chicken. 
• Grill until the chicken reaches an internal temperature of 165°F (74°C), about 20 minutes, turning once.  
• Let the chicken, tomatoes, and onions mixture rest for 5 minutes. Dice chicken and place the mixture in a bowl. 

Assemble the sandwich

• Warm the bread in a microwave.
• Spread a thin layer of hummus on the bottom half of naan or pita bread. 
• Add chicken mixture and diced cucumbers. Top with a dollop of tzatziki sauce and fold to eat. 

Watermelon Salad

 

Cook's Notes: A refreshing salad that makes good use of seasonal produce. 

The recipe serves 4. 

Ingredients:

• 3 cups of cubed watermelon, drained on a paper towel
• 1/3 cup diced red onion
• 1/2 cup diced Persian cucumber, lightly salted and patted dry on a paper towel 
• 3 radishes, diced thinly
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons fresh basil, diced 
• 2 medium-sized peaches, diced 
• Pearl-sized mozzarella balls (found in deli section) 
• 1/2 teaspoon salt
• 3 tablespoons olive oil
• 3 tablespoons good-quality white wine vinegar
• 1/2 teaspoon parsley flakes
• 3 tablespoons honey 
• Dash red pepper flakes 
• Salt and pepper to taste 

 Directions:

• In a bowl, add watermelon, onions, radishes, peaches, tomatoes, cucumbers, mozzarella balls, a sprinkle of sugar, basil, and salt. Mix well and add to a colander to drain for 10 minutes. 
• Make dressing in a blender: white wine vinegar, honey, red pepper flakes, oil, parsley flakes, salt, and pepper to taste.
• Pour over salad mixture and refrigerate for 30 minutes to one hour. Drain and place in a serving bowl. Use only enough dressing to moisten the salad; avoid drenching it.  

Caprese Style Peach and Tomato Salad with Candied Pecans and Cornbread Croutons

Caprese Style Peach and Tomato Salad with Candied Pecans and Cornbread Croutons

A Costco Find-recently found these Georgia peaches (a manageable amount for two people), since it's too early for Colorado peaches. They were flavorful and juicy, perfect for a Caprese-style Peach and Tomato Salad. 

Cook's Notes: Oh my, a myriad of textures and flavors make this salad a standout. It can be paired with a grilled meal or served as a light lunch or supper.       

The recipe was adapted from the BHG June 2023 issue. The photo accompanying the recipe captured my immediate attention. 

Do not be daunted by the list of ingredients, as each pair so well together to create this amazing dish. Two ingredients, candied pecans and cornbread croutons, play starring roles. They can be made the day ahead, so salad assembly goes quickly the next day. Store-bought cornbread croutons can be substituted for homemade, but I will say it does compromise the taste. 

Homemade Cornbread Croutons

Ingredients:

• 1 box of cornbread mix (I really like the flavor of  Famous Daves)  
• Sea Salt 
• Olive Oil

Directions:

• Make up the box following the manufacturer's directions in an 8 x 8 pan. 
• Cool and cut into small squares. You will use half a pan and can save the rest of the cornbread for another meal or freeze. 
• Line a baking sheet with parchment paper and preheat the oven to 400 degrees.
• Place cornbread squares on a baking sheet and brush the tops with olive oil and sprinkle with sea salt. 
• Bake for 10 minutes. Leave on the baking sheet to cool and dry out.

Candied Pecans

These pecans were swoon-worthy and made a tasty snack on their own. 

Ingredients:

• 2 cups whole pecans
• 2 tablespoons water 
• 3 tablespoons packed brown sugar
• 1 teaspoon butter
• 1/4 teaspoon Saigon cinnamon 
• 1/8 teaspoon cayenne pepper
• Dash of red pepper flakes optional

Directions:  

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• In a small saucepan or fry pan, whisk brown sugar, butter, cinnamon, and cayenne pepper together.
• Bring to a simmer over medium heat. Add in whole pecans and stir continuously until coated in a syrup-like mixture about 2 minutes. 
• Spread sugared pecans out on the baking sheet and bake for 12 minutes. 
• Once pecans cool, break apart.  

Caprese Style Peach and Tomato Salad for 4 servings

Ingredients:

• 2-3  peaches, peeled and cut into chunks
• 1 large tomato cut into chunks
• 1/2 cup red onion slices
• 3 cups chopped romaine or torn spinach leaves 
• 1-1/2 cups marinated mozzarella balls, halved or mozzarella bocconcini
• 1 avocado, diced
• Fresh basil

Directions:

Mix salad ingredients, adding in candied pecans and cornbread cubes. 
Use a light Vidalia Onion Poppyseed dressing or your favorite balsamic dressing. 

Black Forest Ice Cream Pie

 

Black Forest Ice Cream Pie 

Cook's Notes: This ice cream pie is quite versatile. Some options include: a graham cracker or cookie crust, vanilla or cherry chunk ice cream, using reduced-fat, low-fat, or sugar-free products, and canned cherry pie filling or a homemade cherry sauce. The recipe comes from Midwest Living, and I have included my adaptations.
Ingredients:

• 1 package of regular Oreo cookies ( you will need 2 rows 24 cookies, finely crushed crumbs ) and 3 tablespoons melted butter or use 2 cups finely crushed graham cracker crumbs with 1/3 cup melted butter, 1 teaspoon cinnamon and 2 tablespoons sugar
• 1 pint vanilla or cherry chunk ice cream
• 1 oz. softened cream cheese
• 6 oz. Cool Whip thawed or 1-1/2 cups heavy cream whipped
• 1 cup powdered sugar
• 1-21.oz. can cherry pie filling, chilled, or make a homemade cherry sauce (recipe below)
• Hot fudge ice cream topping or chocolate-flavored syrup

Directions:

• Preheat oven to 350 degrees.
• Use a food processor to make graham cracker or cookie crumb crust, add melted butter, and mix well. Pat the crumb mixture in a glass pie pan. Bake 8 minutes. Cool and set aside. 
• Soften ice cream and spoon over cooled crust. Freeze covered 3 hours or until firm.
• In a mixing bowl, beat confectioners' sugar, cream cheese, and Cool Whip or heavy cream that has been whipped.
• Spread evenly over ice cream and return to freezer. Freeze overnight covered with foil. 
• To serve spoon cherry pie filling or cherry sauce over a pie slice and drizzle with fudge topping or chocolate flavored sauce.

Homemade Cherry Sauce (better than canned) 
Ingredients:

• 1 can Dark Sweet Cherries, pitted
• 2 tablespoons cornstarch
• 2 tablespoons cherry preserves
• 1/2 teaspoon almond extract 
• 1 tablespoon cherry brandy
• Reserved cherry juice

Directions:

• Drain cherries and set aside. In a saucepan, add reserved cherry juice, cornstarch, cherry preserves, and extract. Whisk to blend well. 
• Cook on low heat until mixture starts to thicken. Add the drained cherries to the saucepan and cook for 2 more minutes. Add a tablespoon of cherry brandy, mix, and cool. Refrigerate sauce in a covered container until serving.
  

Happy Birthday America

 

Keep cool with a refreshing drink from the NY Times recipe collection Hugo Spritz

Cook's Notes: A spritz drink created in 2005 by Roland Gruber, a bartender based in the Alpine region of Northern Italy. The original recipe was flavored with lemon balm syrup, but with the popularization of St-Germain, elderflower liqueur became the standard. The drink is traditionally garnished with a slice of lime and a few leafy sprigs of mint.

The following recipe serves 1 

Ingredients: 

• Ice
• 3 ounces chilled Prosecco
• 2 ounces elderflower liqueur (such as St-Germain)
• Soda water, to finish or Fever Tree tonic 
• Mint sprigs and lime slices, for garnish

Directions:

• Fill a large wine glass or spritz glass with ice. Add the Prosecco and elderflower liqueur to the glass. 
• Top up with soda and garnish with a few sprigs of mint and a slice or two of lime.

Broccoli and Cauliflower Pasta Salad

Cook's Notes: 
 LOL, we had just finished dinner when I remembered I forgot to take a photo of the salad. 😞Lucky for me, there was just enough salad left to get a picture. The salad was well-received and made with tender pasta, fresh broccoli, cauliflower, and sunflower seeds. A creamy homemade dressing brings it all together for a flavorful recipe perfect for summer dining, picnics, and family gatherings. It's a salad with a lot of crunch and textures pleasing to the palate. Since I was cooking for two vegetarians, I had to omit the bacon. The recipe serves 4-5. Top with seasoned croutons. 

Yogurt Dressing with Poppy Seeds

Ingredients: 

•  3/4 cup plain yogurt
• 1/3 cup  light mayonnaise or Miracle Whip
• 1/4 cup honey 
• 2 tablespoons good-quality white balsamic 
• 1 tablespoon poppy seeds
• Salt and pepper to taste

Directions:

• Whisking ingredients to mix well. 
• Refrigerate in a screw-type jar while assembling the rest of the salad.  

 Pasta Salad Ingredients: 

• 1-1/2 cups dry rotini pasta
• 8 slices of bacon cooked crisp and crumbled
• 2  cups each of broccoli and cauliflower  florets 
• 1-1/2 cups Colby Jack cheese, cubed 

Directions: 

• Cook pasta in boiling salted water al dente (7 minutes) drain and rinse. Let the drained pasta sit in a colander. 
• In a large bowl, mix all ingredients and toss with dressing. There's plenty of it so only use enough to moisten salad ingredients. 
• Chill in refrigerator 2-4 hours. Any extra salad save it in a covered container. 

Elote, or Mexican Street Corn

Cook's Notes: Elote is corn on the cob slathered in mayo sauce. It’s one of those snacks that feels like summer in Mexico, and it’s super easy to make at home! The recipe is from Isabel Eats.

Directions: 

• Cook 4 ears of corn. You can do this on the grill or the stove. To grill it, cook over medium-high heat for 2-3 minutes per side, until cooked through and charred in some spots. To boil it, add the ears of corn to a large pot of boiling water and cook for 5 minutes or until tender and bright yellow, then transfer to a plate and set aside to cool.
• Make the mayo sauce by whisking all ingredients until smooth 

1/4 cup mayonnaise 
1/4 cup Mexican crema or sour cream
1/4 cup Cotija cheese, freshly grated, or queso fresco*
1/2 teaspoon chili powder 
1 squeeze of lime 
Sprinkle of Tajin spice  


• Generously coat all sides of the corn with melted butter, then slather each one with the mayo sauce.
• Sprinkle each ear with more cotija cheese and a dash of cayenne pepper, and chopped cilantro. Serve immediately.

Smashed Potato Salad

 

Stepping into summer with BBQ meals and potlucks

A side perfect for your next BBQ meal, Smashed Potato Salad

This smashed potato salad features crispy potatoes paired with a creamy Greek yogurt dressing, packed with fresh veggies, herbs, and zesty flavors. It’s a bright, refreshing side dish perfect for summer gatherings!

Ingredients:

Smashed Potatoes

• 2 lbs. baby Yukon gold potatoes
• 2 tablespoons olive oil
• Kosher salt and black pepper, for seasoning potatoes

For the dressing:

• 3/4 cup Greek yogurt
• 1/4 cup mayonnaise
• 1 teaspoon dried dill
• 1/4 cup chopped parsley
• 1 shallot, finely chopped
• 1 garlic clove minced
• 2 teaspoons Dijon mustard
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• Kosher salt and black pepper, to taste

For the salad

• 1 cup diced Persian cucumber
• 1 cup diced celery
• 1/3 cup pickle relish, drained and patted dry on a paper towel 
• 1/3 cup diced red onions 
• 3/4 cup thinly sliced radishes
• 2 hard-boiled eggs, diced
• 1/4 cup crumbled feta cheese, for garnish, optional

Directions:

• Bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until fork-tender, about 15 to 20 minutes. Drain the potatoes and let cool for 5 minutes. 
• Preheat the oven to 425 degrees and grease a large baking sheet with olive oil and set aside.
• Place potatoes on the greased baking sheet. Use the bottom of a jar or glass, a fork, or a potato masher to gently press down on the potatoes until they are smashed, but still in one piece. You want them to hold together; the potatoes should be about 1/2-inch thick.
• Drizzle the potatoes evenly with olive oil and season generously with salt and pepper. Bake until crispy, about 25 to 30 minutes. Remove from the oven and let cool for 10 minutes.
• Meanwhile, make the dressing. In a large bowl, whisk together Greek yogurt, mayonnaise, dill, parsley, shallot, garlic, Dijon, lemon juice, red wine vinegar, salt, and pepper.
• When the potatoes are cool, add them to the bowl with the dressing. Add the cucumber, celery, green onions, and dill pickles. Stir until well coated. Taste and season with extra salt and pepper, if necessary. Garnish with feta cheese and serve.
  

Notes
Storing: Store the salad in an airtight container in the fridge for up to 3 days. Just note that the potatoes may lose a bit of their crispiness after being stored, but the flavor will still be delicious.
Variations: For a heartier version, you can mix in chopped bacon. 

4th of July Part Two

Recipes to make your holiday gathering sparkle. 

Berry Caprese Salad 

Berry Caprese Salad

A fun festive salad, and the balsamic drizzle is just the needed piece de resistance, especially when you use chocolate balsamic.  

Ingredients

• 2 cups halved strawberries, stem removed
• 1 cup fresh blueberries
• 1 cup fresh blackberries or watermelon cubes
• 1 cup fresh raspberries
• 8 ounces fresh mozzarella balls or 1-1/2 cups cubed mozzarella 
• 1/4 cup basil leaves, chopped
• 1 tablespoon olive oil
• Drizzle of dark quality balsamic glaze or chocolate balsamic  

Directions:

• In a large bowl, combine berries, fresh mozzarella, and basil. Drizzle with olive oil and gently stir. Drizzle balsamic glaze over the salad and serve immediately.

Buttermilk Brownies

Cook's notes: Using coffee instead of water adds a depth of flavor to the brownies. Recipe from food.com

Brownie Ingredients:

• 2 sticks of softened butter
• 1/3 cup unsweetened cocoa powder (Dark Hershey)
• 2 cups sugar
• 1 cup of water or 1 cup of brewed coffee
• 2 cups all-purpose flour
• 1/2 teaspoon espresso powder (it amplifies the chocolate flavor) 
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 2 slightly beaten large eggs
• 1/2 cup buttermilk
• 1 1⁄2 teaspoon vanilla
• 1 cup chopped walnuts 
• Optional 1 tablespoon Kahlua

Frosting Ingredients:

• 1⁄4 cup butter
• 3 tablespoons unsweetened cocoa powder
• 3 tablespoons buttermilk
• 2 1⁄4 cups powdered sugar
• 1 teaspoon vanilla

Optional

• Sprinkle crushed nuts over frosting 

Brownie Directions:

• Grease a 13 x 9 pan.
• In a saucepan, combine butter, cocoa, 2 cups sugar, and 1 cup water or coffee.
• Bring to a boil; stirring constantly. Remove from heat and set aside.
• In a large mixing bowl, blend together flour, soda, and salt.
• In a small bowl, combine buttermilk, eggs, Kahlua, and vanilla; whisk lightly with a fork.
• Pour buttermilk mixture into dry ingredients; mix until smooth.
• Add the cocoa mixture gradually with the mixer on low setting.
• Mix until well blended (flour and buttermilk mixture will be thick and likely need to be scraped from sides of the bowl to blend thoroughly). Fold in nuts if using.
• Bake at 350 degrees for 18- 22 minutes. Test with a toothpick for doneness.
• Cool on a wire rack.

Frosting Directions: 

• In a saucepan, mix 1/4 cup butter, 3 tablespoons cocoa, and 3 tablespoons buttermilk.
• Whisk and stir until boiling (mixture will be slightly curdled); remove from heat.
• Beat in 2-1/4 cups powdered sugar, 1 tsp. vanilla and 1 tablespoon Kahlua if using. Add more buttermilk as needed to adjust the frosting consistency. Pour frosting over brownies and sprinkle with chopped walnuts.
• Decorate with sprinkles and a flag.

Chicken Quesadillas with Caprese Berry Salad

Cook's Notes: I raided the refrigerator for this meal. I used leftover chicken and sweet peppers. onions and cheese. You could be even more creative by adding in diced avocados and tomatoes, black beans, corn, or whatever you have on hand. The quesadillas were served with salsa.  I used the griddle part of my panini maker, but a fry pan works just as well. 
This was the perfect amount for 2 for lunch.   
Ingredients:

• Cooked chicken slices or pieces
• Red and yellow mini sweet peppers
• Onions
• Grated Colby Jack cheese (cheddar would work too) 
• 6-inch flour tortillas
• Olive oil

Directions:

• Stir fry onions and peppers in a little olive oil. Add in chicken pieces to warm them up. 

• Heat the pan that has been lightly greased.  Place chicken mixture on one half of the tortilla. Sprinkle with cheese.

• Fold the other half over and cook until warm, the cheese melts, and it is toasted on both sides. 

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.