National Ice Cream Day

CELEBRATE THE DAY

"Ice Cream" or "I Scream, You Scream, We All Scream for Ice Cream" is a popular song, first published in 1927 with words & music by Howard Johnson, Billy Moll, and Robert King. After initial success as a late 1920's novelty song, the tune became a traditional jazz standard, while the lyrics refrain "I Scream, You Scream, We All Scream for Ice Cream" has remained a part of popular culture even without the rest of the song.

And this is true, as the ice cream truck frequently rolled through our neighborhood.

Ice cream lovers will surely be super excited for this weekend—National Ice Cream Day on Sunday, July 19 (or should we say Sundae). In fact, July is technically National Ice Cream Month. And we can now select from seemingly endless flavor choices.

Some ideas to tantalize your taste buds. 

Customize your sundae in a waffle bowl.  

Ice Cream Sandwich
Make your own ice cream sandwich using two of your favorite cookies and ice cream. 

https://sockfairies.blogspot.com/2019/06/sundae-funday.html

Ice Cream Tacos

https://sockfairies.blogspot.com/2019/06/another-sundae-funday-with-twist.html

Hula Pie- a Hawaiian favorite 

FYI, when you order this dessert in Hawaii, it comes on this Hula dish. Of course i had to buy myself a plate to recreate the dish at home. 

 https://sockfairies.blogspot.com/2013/03/kauai-unforgettable-trip.html

Italian Shrimp with Spinach Cheese Tortellini and Veggies

 Italian Shrimp Salad with Spinach Cheese Ravioli and Veggies

Cook's notes: This delicious, light shrimp and ravioli salad can be served as a side or main dish, perfect for summer potlucks or anytime you need a pasta salad. And the good news is it's Smart Points and 366 calories per serving. The recipe serves two and was adapted from skinnytaste.com. The salad should be refrigerated for several hours to enhance the flavors.
Ingredients:

• 1-8 oz. package of cheese spinach ravioli
• 1/3 lb. cooked shrimp, peeled and deveined
• 1/4 cup red onions, sliced thin
• 1 cup diced cucumbers
• 1 cup grape tomatoes, halved
• 1/4 cup jarred roasted red peppers, drained and patted dry on paper towels
• Optional 1/4 cup sliced black olives
• Fresh basil, chopped

Lemon Herb Dressing Ingredients:

• 1/ 3 cup olive oil or lemon olive oil
• 2 tablespoons lemon juice
• 2 tablespoons white balsamic vinegar  
• 2 tablespoons dry white wine 
• 1/2 teaspoon Dijon mustard
• 1 tablespoon honey
• 1 garlic clove, minced
• 1/4 teaspoon each dried oregano and parsley
• Zest from one small lemon
• Optional-grated Parmesan cheese

Directions:

• Cook ravioli according to package directions, al dente. Drain and set aside.
• Mix dressing ingredients in the blender. Taste test to balance ingredients.
• In a large bowl, mix tortellini, shrimp, onions, tomatoes, cucumbers, roasted red peppers, and olives if using.
• Drizzle with dressing, reserving 1 tablespoon. Refrigerate for several hours. To serve, drizzle with the remaining dressing and garnish with chopped basil and grated Parmesan cheese.
  
  
  
  
  
  

Peach Blueberry Pie

Remember the box of peaches I got from Costco? I was down to the "wire" to use them up. 

Due to a poor air quality alert in Central Minnesota, I stayed inside today. It was a good day to bake a pie. Plus, having peaches leftover, I also had blueberries to use up. I saw that Colorado peaches have arrived.  

  
Cook's Notes: Since peaches in general (fresh or frozen) are juicy, this pie won’t be as sturdy as an apple pie, for example. Frozen fruit will be fine, but just make sure it is thawed and completely drained. 
One of the secrets to a sturdy pie filling is waiting until the pie is completely cool, about 2 hours, before cutting a slice.  I might add a difficult wait for my husband. The pie was terrific, and adding a scoop of ice cream was just the piece de resistance.   The crust was brushed with milk and sprinkled with a cinnamon sugar mixture before baking.  

 Peach Blueberry Pie 

Ingredients:

• Prepared pie crust mix (need a top and bottom crust) or homemade recipe 
• 7 large ripe peaches
• 1 cup of blueberries rinsed, drained, and patted dry on a paper towel 
• 3/4 cup white sugar
• 1/2 cup brown sugar 
• 1/4 cup quick cooking tapioca
• 2 tablespoons cornstarch
• 1 tablespoon Saigon cinnamon or 2 teaspoons ground cinnamon 
• Dash of allspice 
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon almond extract   
• 1/2 teaspoon butter 
• 2 tablespoons sugar mixed with a 1/2 tsp. cinnamon 

Directions:

• Blanch peaches for 30 seconds in boiling water, then submerge immediately in an ice water bath and remove skins.
• In a large bowl, mix sugars, tapioca, cornstarch, cinnamon,  and lemon juice.
• Cut peaches into chunks, add to the sugar mixture with blueberries and coat. Add in almond extract, stir in gently.
• Let peach mixture stand for 15 minutes (stir occasionally) while rolling out dough for bottom crust.
• Preheat oven to 425 degrees.
• The peach mixture will be liquidy, so use a slotted spoon or colander to drain some of the juices before you place it on the bottom crust.
• Dot with butter.
• Place the top crust over the filling and flute the edges. 
• Add foil strips around the top crust on the outside edge, which will prevent over-browning.
• Using a pastry brush, moisten the top crust with a little milk or an egg wash. Sprinkle with a mixture of white sugar and cinnamon over the crust. 
• Cut 4 vents about 2-1/2 inches long in the top crust.   
• Bake at 425 degrees for 20 minutes, then reduce the heat to 400 and bake 20-25 minutes longer. The juices should be bubbly and noticeable through the pie crust vents. 

  

  
  

Blueberry Lemon Mousse Trifle

 BEAT THE HEAT WITH A BLUEBERRY LEMON TRIFLE

Cook's Notes: Beat the hot weather with a yummy dessert that requires no oven and is sure to please those who love a lemon and blueberry combination. 

Blueberry Lemon Mousse Trifle 

The recipe makes 4 parfaits, depending on the size of the glass used. Wine glasses work well for serving the parfaits. 
Ingredients:

• 1-1/4 cups heavy cream, liquid
• 1/2 cup powdered sugar
• 2 oz. softened light or regular cream cheese
• 1/2 teaspoon vanilla
• 3-4 tablespoons prepared jarred Lemon Curd (found in the jelly aisle)
• 2-3 tablespoons lemon zest
• 1 pint Blueberries
• 1/3 cup each toasted coconut and almonds
• Store-bought angel food cake, torn into small pieces 

Directions:

• Rinse the blueberries and drain on a paper towel. 
• Mix coconut and almonds together and toast at 350 degrees for 4 minutes. 
• In a small bowl, beat the softened cream cheese, vanilla, powdered sugar, lemon zest, and lemon curd until smooth.
• Whip the cream until it is well blended and fold in the cream cheese mixture.
• Layer the parfait twice with mousse mixture, cake bites, and blueberries. Sprinkle toasted coconut and almonds on the top of the parfait.
• Refrigerate until serving.

Another serving option is to place the mousse mixture in mini phyllo cups that have been lightly warmed for 6 minutes at 350 degrees and cooled. Too with a raspberry or blueberry.

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.

st.

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.