A Tribute to Kathleen Kennedy

I am dedicating today's blog to Kathleen Kennedy, a dear, dear friend who passed away on Friday. She faced many health issues over the last few years. Kathleen, Kathy, Kate to many, was indeed one of my biggest cheerleaders on the Ever Ready site. Without fail, she commented every single day on my blog posts as well as on Instagram, sending me daily, heartwarming messages of friendship. She was definitely a bright spot in my life, and will be missed by all who knew her.  Kathleen valued her friends and remained fiercely loyal to each. She loved parties, entertaining, and learning new things. She was a mother, grandmother, former history teacher, and former employee of Sun Country. Her faith was a central core. 

I met Kathleen around 2011 when we both belonged to the Minneapolis chapter of the League of Catholic Women, where we volunteered for a non-profit organization called Tuesday Club. Each month, isolated seniors from different care facilities and other places in the Twin Cities came together for conversation, prayer, bingo, lunch, and entertainment. Kathleen and I co-hosted Tuesday Club and found our "happy place" planning meals and entertainment for seniors every month. Over the years, these lunches and entertainment became legendary throughout the organization. Since we were both former teachers, we found this venue another way to use our talents to help others. We found it gratifying when some of the seniors even asked for our recipes.      

Kathleen and I bonded over all things literary, traveling, and cooking. Even after she moved away to WI two years ago, she still found recipes sending them to me to try.  She stayed true to her roots and loved all things Irish, whether it was food, books, poems, quotes, or her treasured Belleek china. 

She will be missed by many.

It seems fitting that I try a new recipe in her honor to share with you. 

Raspberry Lemon Yogurt Cake

The recipe was adapted from juliasalbum.com

What you will love about this recipe

• Quick and easy recipe. It takes only 20 minutes to prepare and about 45 minutes of baking (idle) time.
• Flexible and versatile! You can use any berries you like: blueberries, strawberries, blackberries, and, of course, raspberries! 
• Great for making ahead. Raspberry lemon cake keeps well for about 4 days and can be frozen for up to 2 months.

Cooking Tip:

When folded into cake batter, fresh raspberries will break. If you prefer to keep them intact, use frozen ones or freeze the fresh ones before adding them to the cake.
Ingredients:

• 2 cups all-purpose flour or baking flour, sifted or aerated 
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1-1/4 cups granulated sugar
• 1/2 teaspoon ground cinnamon 
• 4 oz salted butter, melted (½ cup)
• 2 eggs
• 1 cup plain Greek yogurt, low-fat
• 1 teaspoon pure vanilla extract
• 1 pint raspberries, fresh or frozen (see note below)
• 1 tablespoon flour
• 2 tablespoons lemon zest
• Optional-1/3 cup almonds

Directions:

• Preheat oven to 350 degrees. Line the bottom of the 9x3-inch springform pan with parchment paper. Grease the sides and the bottom of the springform pan with butter or cooking spray.
• In a medium bowl, mix flour, salt, cinnamon and baking powder.
• In a large bowl, combine granulated sugar, melted butter, and eggs, and beat using a whisk for about 1 or 2 minutes until the mixture turns light in color, smooth (not grainy), and fluffy.
• Mix in Greek yogurt and vanilla extract, and whisk just until combined.
• Add the flour mixture gradually, whisking 1 cup of flour at a time with the wet ingredients until combined. Do not over-mix.
• In the same bowl where you mixed the dry ingredients, toss ⅓ of the raspberries with 1 tablespoon of flour.
• Carefully fold in the flour-coated raspberries and 2 tablespoons of lemon zest into the batter. It's OK if some of the berries smudge or break.
• Pour the cake batter into the parchment paper-lined springform pan. Arrange the other ⅓ of the raspberries on top of the cake batter in a circular pattern.
• Place the springform baking pan with the cake batter on the middle rack and bake for about 30 minutes- the tester (or toothpick) inserted in the center of the cake should come out clean. If not, bake 5 or 10 more minutes, checking the cake every 5 minutes for doneness.
• Remove the cake from the oven. Let it cool in a springform pan on a wire rack. After cooling the cake for about 30 minutes, release the cake from the springform pan. If the cake is cool enough, slide your hand (or a large, wide spatula) under the cake, between the parchment paper and the cake, and transfer the cake without the parchment paper onto a cake plate.
• When serving, dust with powdered sugar and top with the remaining ⅓ of fresh raspberries.
  
  
  
  

• • 
    

Labor Day Cooking

Sending you off for your Labor Day Weekend of fun with a classic treat- Magic Cookie Bars. 

They are easy to make and always a hit no matter the age. So what are Magic Bars? The name really says it all. Magic bars are a rich, delicious dessert bar with a buttery graham cracker crust and layers of chocolate, butterscotch, pecans, coconut, and sweetened condensed milk to make everything gooey and extra sweet.

These company-worthy bars are perfect to take to a potluck, party, picnic, or to make for your family. I believe in magic! Do you? You will after one bite:) Basically, dessert heaven with these bars.  
Cook's Notes: One thing I appreciated about this recipe is that most of the ingredients are easy to remember and follow using a one-cup measurement. A personal opinion: for me, the bars seem to taste better when chilled. 

Ingredients:

• 1/2 cup butter
• 2- 1/4 cups graham cracker crumbs (use a food processor) 
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips
• 1 cup chopped pecans or walnuts
• 14 oz. can of sweetened condensed milk
• 1/2 teaspoon pure vanilla extract
• 1 cup shredded coconut
• Flaky sea salt, for sprinkling on bars, optional

Directions:

• Preheat the oven to 350 degrees and spray generously with nonstick cooking spray a 9×9-inch pan, set aside.
• Place the butter in a medium microwave-safe bowl. Microwave for 60 seconds or until butter is melted. Remove from the microwave and add the graham cracker crumbs to the bowl. Stir with a fork until crumbs are well moistened with butter.
• Pour the crumbs into the prepared pan. Press them tightly into an even layer with your fingers. Use the bottom of a measuring cup to press down on the crumbs to make sure they are firmly in the pan.
• Sprinkle the semi-sweet chocolate chips evenly over the graham cracker crust. Next, add the butterscotch chips and then the chopped pecans.
• Add the ½ teaspoon of vanilla to the sweetened condensed milk can and carefully stir. Pour the sweetened condensed milk evenly over the chips and pecans. Gently spread with a spatula to make sure the bars are covered.
• Top with shredded coconut and gently press down with the palms of your hands to make sure the coconut sticks. Bake for 25 to 30 minutes, or until the edges are golden brown and the coconut is slightly toasted.
• Remove from the oven and sprinkle with flaky sea salt, about 1 teaspoon. Let the bars cool completely in the pan.
• When cool, cut into squares and enjoy!
  

And one more crowd-pleaser: BLT Pasta Salad 

A pasta salad that's perfect for your Labor Day Weekend entertaining. Who doesn't love a classic BLT! Closetcooking.com was the starting point for this recipe, as I put my own spin on it. The ingredients below are enough for four servings, but you can easily increase them to serve more. A word of caution: add diced avocados to the salad just before serving to keep them fresh and prevent browning. The salad can stand alone as a meal or be served as a side dish or an accompaniment to a BBQ or grilled entree. A prepared Lite Ranch or Lite Caesar dressing works well for this salad. If I had had seasoned croutons, I would have added them to the top.

Salad Ingredients:

• 2 cups dried small pasta (use your favorite kind). 
• 5 strips of bacon, cooked and crumbled
• 2 cups shredded Romaine lettuce
• 1 cup cherry tomatoes, halved
• 1 cup diced cucumbers
• 1/3-1/2 cup diced red onions
• 1 avocado, diced
• Optional croutons and grated Parmesan cheese

Pasta Salad Directions:

• Cook pasta until al dente, drain, and rinse.
• Cook bacon and drain on a lined paper towel plate.
• Shred the Romaine.
• Dice tomatoes, red onions, and cucumbers.
• Toss the salad ingredients with dressing and refrigerate to chill before serving.
• Top with diced avocados and croutons.
  
  Check back on Monday for a Steak Kebab Dinner

Book Review Everything That's Left Behind

 Author Kelly Lydick has created a compelling science fiction story set in a dystopian future. It's a new world where society grapples with limited resources after recently suffering the Great Drought. The story's framework depicts a strong totalitarian, bureaucratic society built around the establishment of the Ministry. They resort to extreme force for those who oppose the rules and waste resources. The Ministry keeps an internal registry of everyone living in the colony, monitoring their movements and anyone trying to undermine its work. With oppression and loss of personal freedom, rebel groups ignite within the Colony. Disturbing acts of violence emerge as punishment. Through trysts and alliances, rebel groups grow stronger, hoping to correct the power imbalance.

As the story gathers momentum, readers meet the protagonist, Nichola Rodale. She works in The Ministry for The Outfit, an elite group within the Colony dedicated to creating a sustainable future for humanity and managing limited resources. Nichola stumbles upon information that suggests her father, a renowned scientist and brilliant puzzle maker, may not have died during The Great Drought as everyone believed, which is a pivotal plot twist. Nichola is determined to discover the truth and embarks on a perilous journey across the desolate American Southwest. Her search takes her from the remnants of Phoenix to an underground rebel cafe and ultimately to the legendary Valley of Fire, a place believed by most to be nothing more than a myth. Here, Nichola will have to risk everything, including her life, to protect her community, secure its future, and survive long enough to expose the truth about her father's work to uphold his legacy.

I found the story premise intriguing because it offered many thought-provoking concepts as it explored What-ifs with characters facing environmental challenges and oppressive government control. As the story gathered momentum, characters who initially seemed devoid of personality and spineless became invigorated, banding together for a common cause. Lydick's engaging writing kept my interest as the action intensified. Lydick's story successfully navigates the creation of a dystopian society.

Reader Alert: The ending was satisfying, but Lydick doesn't give the story complete closure as the door is left open for book two.   

ALL ABOUT THE AUTHOR 

KELLY LYDICK

Kelly Lydick received a Bachelor's degree in Writing & Literature from Burlington College, with emphases in Psychology and Music, and a Master's degree in Writing & Consciousness from New College of California. Her work has been published in literary magazines such as Guernica, Rain Taxi Review of Books, The Rumpus, Tarpaulin Sky, Drunken Boat, Mission at Tenth, Thema, Switched-On Gutenberg, and many others.

Her articles have appeared in other magazines including Natural Awakenings, Co Yoga + Life, True Blue Spirit, American Art Collector, Western Art Collector, and many others. She has also been featured on NPR’s The Writers’ Block and the Word podcast, and on iHeart radio.

Kelly is the author of the experimental Mastering the Dream, and a contributing author to the anthologies Dreams That Change Our Lives, the IPPY Award-winning Are You the Missing Piece?, and My Journey, My Journal. She's also the author of Dream Incubation for Greater Self-Awareness: A Handbook.

She’s a recipient of a Professional Development grant from the Arizona Commission on the Arts, a National Endowment for the Arts program, and a past participant in the Idaho Commission on the Arts’ Idapost Pen Pal project.

Kelly holds professional memberships with the International Association for the Study of Dreams, where she has presented her work on dream studies and served on the board of directors, and the Academy of American Poets.

Carrot Salad with Balsamic Dressing

 

A Desert Observation

The yellow fruit from the barrel cactus is a desirable treat for the javelinas. So during the evening, while one is asleep, they are out and about in herds, munching along the neighborhood, feasting. But what's new for me to see are the pinkish buds above the yellow fruit. Obviously, the javelinas overlooked our yard when out on their nightly adventures. Most of the time, the barrel cacti are "picked dry" by morning.

Carrot Salad  with Balsamic Dressing 

Cook's Notes: I realize this salad photo does not look like the carrot salad I had planned to post. Again, I was an epic failure at sticking to the recipe Michael recently posted at Inspired by Charm. https://inspiredbycharm.com/roasted-carrot-salad/ I gave the recipe an Ever Ready twist to make it customizable using simple ingredients. Options to add include diced cucumbers, dried cranberries, and toasted nuts.

The recipe serves 4, but you can easily increase the ingredients to serve more.

Ingredients: 

• 4 cups diced carrots  (1/4 inch thickness) 
• Olive Oil
• Honey
• 1 teaspoon parsley flakes
• 1 clove of garlic, minced 
• 1/3 cup diced red onions 
• 1/2 cup dried cranberries
• 1/2 cup walnuts or almonds
• 1/4  cup pepitas  
• Salt and pepper to taste 
• Shredded romaine

Directions:

• Cover a baking sheet with parchment paper.
• Slice carrots on the bias.
• Place carrots in a bowl, drizzle with olive oil and honey. 
• Add in parsley flakes, minced garlic, cranberries, nuts, and diced red onions. Mix well. 
• Spread carrot mixture out on a baking sheet. Roast for 20 minutes at 400 degrees. 
• Plate with shredded romaine and top with carrot mixture. Drizzle with balsamic dressing 

Balsamic Vinaigrette Dressing Ingredients:

• 4 tablespoons good quality dark balsamic vinegar or Chocolate Balsamic Vinegar
• 1/2 teaspoon Dijon mustard
• 3-4 teaspoons pure maple syrup
• Salt and pepper to taste 
• 4 tablespoons  Extra Virgin Olive Oil
• 1 garlic clove, minced

Directions:

• Add all the ingredients to a blender and mix well. 
• Store in a screw-type jar and refrigerate leftovers.  

One Pan Chicken Broccoli Cheddar Orzo

ONE PAN CHICKEN BROCCOLI CHEDDAR ORZO

Why this recipe works

• Ingredients are easily available.
• The directions are easy and uncomplicated.
• It is family -friendly.
• It's made in a skillet so no oven is needed. 
• A rotisserie chicken works well in this recipe as a time saver. 

One Pan Chicken and Broccoli Cheddar Orzo

Adapted from The Girl Who Ate Everything, this recipe serves four.

Ingredients:  

• 1-1/2 tablespoons of butter
• 1 cup finely diced carrots
• 1/2 cup yellow onion, diced finely
• 3 cups of cooked and diced chicken  
• 2 cloves of garlic, minced
• 1 teaspoon parsley flakes
•  1 teaspoon Elote seasoning 
• Salt and pepper to taste 
• 1 cup uncooked orzo pasta 
• 2 1/2 cups low-sodium chicken broth 
• 1/2 cup heavy cream 
• 2 cups broccoli florets, cut into bite-sized pieces
• 2 cups shredded extra sharp cheddar cheese 

Directions:

• In a large skillet or pan (use a fitted lid later), melt the butter and sauté the carrots and onions for 2-3 minutes over medium heat. Add the garlic and sauté for 1 more minute. 
• Once veggies are softened, add the orzo, chicken broth, cream, spices, chicken, and broccoli to the pan and bring the mixture to a boil. Season with salt and pepper to taste. Lower the heat to a simmer and cover the pan with a lid.
• Cook mixture for about 10 minutes. Stir every few minutes, replacing the lid immediately after stirring.
• Continue to cook a few more minutes or until orzo is done. Stir in 1 cup of the cheddar cheese and sprinkle the other 1 cup on top. Remove from heat and cover with a lid to let the cheese melt for 1-2 minutes. 
• Serve immediately.
  

TIP: Avoid overlooking the broccoli. 

Sunday Brunch

 

CHEESY POTATO BAKE WITH SCRAMBLED EGGS

COOK'S NOTES: The ultimate comfort brunch food for a crowd. Love your cheesy potatoes? Love your scrambled eggs?  Toss in some chopped broccoli, onions, tomatoes, and spices for added flavor, and you've got a winning combination from BHG Brunch and Breakfast Publication. Skip the bacon, and it's a vegetarian dish. 

Ingredients:

• 1 medium onion, finely chopped (1 cup)
• 2 tablespoons butter
• 5 teaspoons all-purpose flour
• 1 ½ cups milk
• 8 ounces sharp cheddar cheese or Mexican 4 Cheese, shredded (2 cups)
• 5 cups shredded hash browns, thawed on a baking sheet and patted dry 
• 2 cups chopped fresh broccoli
• 8 large eggs
• 1/3 cup half and half
• 1 tablespoon parsley flakes
• 1 teaspoon Elote seasoning
• 3/4 teaspoon dry mustard
• 1-2 large tomatoes, diced and drained on a paper towel
• Salt and pepper to taste
• Optional dash hot sauce and your favorite salsa
• Optional 6 bacon slices, crisp-cooked, drained and crumbled

Directions:

• Preheat oven to 350 degrees. In a large frypan, cook onion in butter over medium heat for 4 minutes or until tender, stirring occasionally. Stir in flour, 1/2 tsp. salt, and 1/2 tsp. ground black pepper. Stir in milk; whisk and cook until slightly thickened and bubbly. Stir in cheese until melted. Add in hash browns and chopped broccoli to the cheese mixture.
• In a 2-3 quart baking dish, grease and add in cheesy potato mixture. Cover lightly with foil and bake for 20 minutes. Uncover, stir, and heat for 10 more minutes.
• Remove from oven and cover with foil.
• In a blender, place eggs, parsley, dry mustard, elote seasoning, and salt and pepper.
• Mix well and return to the same skillet the cheesy potato mixture was in. No need to wipe the pan clean; scramble eggs to your personal preference. Add in hot sauce if using. Place scrambled egg mixture over cheesy potato mixture. Add more chopped tomatoes at this time. Serve immediately; top with bacon if using. 
  
  THIS WEEK 
  
  In no particular order 

Roasted Fall Veggie Medley 

Raspberry Lemon Yogurt Cake 

Roasted Carrot Salad

Cheesy Chicken Rice with Broccoli Skillet Meal 

 

Fiesta Time

                                It's Thursday and time for a Mexican fiesta 

What started out as a burrito skillet dinner ultimately segued into a Tostada Bowl Dinner.

I ended up making the burrito skillet filling but decided to use these corn bowls I found at the store. The box has four bowls.   

For the photo, I placed all the toppings on the side so you could see the filling better. An optional add-in would be avocado slices. The meal was quite tasty, and I would consider it kid-friendly. You can make the filling early in the day and reheat it later. Watermelon was a refreshing side. The recipe serves four with the filling divided among four bowls.  

Burrit0/Tostado Filling

Recipe adapted from The Girl Who Ate Everything 

You can adjust the heat by adding or subtracting the amount of taco seasoning mix and type of salsa.

Ingredients:

• 1 lb ground beef
• 3/4 cup diced sweet onions
• 2 tablespoons taco seasoning mix 
• 3/4 cup water
• 1  cup of your favorite chunky salsa 
• 1-1/2 cups pinto or black beans, rinsed and drained
• 1-1/2 cups Mexi-corn 
• 1 -1/2 cups shredded Mexican blend cheese, divided

Toppings

Shredded romaine lettuce, cherry tomatoes, sour cream, diced avocados, 1/2 cup of cheese 

Directions:

• Brown meat with diced onions. Drain, crumble, and wipe the pan clean of grease. Add water, taco seasoning mix, salsa, beans, and corn to the skillet with the meat.
• On low heat, mix and heat uncovered for 10 minutes. Add in 1 cup of cheese. Heat until cheese melts. 
• Divide the meat mixture among the four bowls.  Use the remaining cheese as a topping. 

Mexican Hot Fudge Pudding Cake adds cinnamon and a touch of Mexican chili powder to enhance the chocolate flavor in this warm, rich dessert. This photo shows the dessert plated for two servings. The recipe was adapted from afamilyfeast.com

Ingredients: 

• 1-1/4 cups granulated sugar, divided
• 1 cup all-purpose flour
• 1/2 cup Hershey’s Cocoa, divided
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1-1/2 teaspoons Saigon Cinnamon (or regular cinnamon)
• 1/4 teaspoon Mexican Chili Powder
• 1/2 cup milk
• 1/3 cup unsalted butter, melted
• 1-1/2 teaspoons vanilla extract
• 1/2 cup packed brown sugar
• 1- 1/4 cups hot water
• Cinnamon Ice cream or vanilla 

Directions: 

• Preheat oven to 350 degrees. Heat a pot of water on the stove to very hot (just under a simmer 
• In the bowl of a stand mixer, combine ¾ cup of the granulated sugar, flour, ¼ cup of the cocoa, baking powder, salt, cinnamon, and chili powder.
• Stir in milk, melted butter, and vanilla and mix until smooth.
• Pour the batter into an ungreased 2-quart dish or a 9-inch square baking pan and spread evenly.
• In a small bowl, stir together the remaining ½ cup granulated sugar, remaining ¼ cup cocoa, and brown sugar, and mix well. Sprinkle this mixture evenly over the batter in your dish or pan. Pour the hot water over the top – but do not stir!
• Bake 35-40 minutes if using a 2-quart dish (or 30-35 minutes if using the 9×9 pan) as shown in the photo or until the center is almost set. Remove the dish from the oven and let it stand for 15 minutes.
• After 15 minutes, spoon the cake into individual serving bowls – making sure to spoon the fudgy sauce from the bottom of the pan over the top of the cake. Add a scoop of ice cream if desired and serve immediately.
  

1. An Added Note
2. Although regular cinnamon may be substituted for the Saigon Cinnamon listed in  the recipe ingredients, try, if possible, to use Mexican Chili Powder if you can. Mexican Chili Powder (found at a local supermarket) has a sweeter, mellower spice than the regular chili powder usually found in your spice cabinet and is best suited for this recipe. If not available, use regular chili powder.