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.