Summer Salads

 

Ever Ready is under construction. I am in the process of merging the blog site with an Ever Ready business page. More details later but for now business as usual. Social media buttons are now at the top rather than at the side. Thanks for your patience. 

My review of  

by local author, Lisa Cassman debut book, "Buddy and His Big Truck" will be the first on the new business page.

Looking for summer in a bowl? Try some of these Ever Ready Favorites.

https://sockfairies.blogspot.com/2020/08/friday-favorites.html

Brookies

LET

BEGIN

 Happy First Day

Have a sweet craving but can’t decide whether to go for chocolate chip cookies or decadent brownies? MEET THE BROOKIE

If you haven’t met yet, your life is about to change. Family, birthday, patio picnic, long weekend-I've got just the treat for you.

Cooking Tips: There is a little science to making brookies. Be sure dough is chilled, roll cookie ball and brownie ball proportionately and keep hands floured for easier assembly. Recipe makes 2 dozen cookies  

Ingredients:

FOR THE BROWNIE

• 1/2 cup (1 stick) melted butter
• 3/4 c. brown sugar
• 1/3 c. unsweetened Dark Hershey cocoa powder (e.g. I used Droste) 
• 1/4 tsp. baking soda
• 1 large egg
• 1 tsp. pure vanilla extract
• 1 c. all-purpose flour
• 1/2 tsp. salt
• 1/2 cup mini or regular chocolate chips

FOR THE CHOCOLATE CHIP COOKIE

• 1/2 cup (1 stick) butter, softened
• 1/2 c. packed brown sugar
• 1/4 c. granulated sugar
• 1 large egg
• 1 egg yolk
• 1 tsp. pure vanilla extract
• 1- 1/3 cups all-purpose flour
• 2 TB. cornstarch 
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 c. mini chocolate chips
• 3/4 chopped nuts
• Optional flaky sea salt, for sprinkling   

Directions:

• Line 2 baking sheets with parchment paper and preheat the oven to 375 degrees.
• Make brownie cookie: Melt butter in the microwave. In a large bowl, whisk together melted butter, sugar, and cocoa powder. Add eggs and vanilla and beat until glossy. Add flour and salt and beat just until combined. Refrigerate while you make the chocolate chip cookie dough.
• Make chocolate chip cookie: In another large bowl using a hand mixer, beat together butter and sugars until light and fluffy. Add egg and vanilla and beat until combined. Add flour, baking soda, cornstarch, and salt. Beat until just combined, then fold in chocolate chips.
• Make brookie: Form a heaping scoop of each dough into balls. Take one brownie ball and one cookie dough ball and roll them together with floured hands. Repeat with remaining doughs.
  
• Place on prepared baking sheet 2" apart. Sprinkle with sea salt if using. Bake until golden around the edges and just set, 10 minutes. Let cool 5 minutes before transferring to a wire rack, then let cool completely.
  

Be sure to try these Ever Ready Mint Brookies recipe previously posted.

https://sockfairies.blogspot.com/2016/03/celebrating-literary-birthday-with-mint.html

Gnocchi with Spinach, Peppers and Chicken Apple Sausage

Billy Collins remembers his father in the poem"The Death of the Hat." The poem evokes memories of my growing up years as my father always wore a hat and an overcoat when he left the house for work.

Collins writes...
On Father's Day, "The Death of the Hat." For all of the fathers out there and for everyone who had (or has) a father. Hats off to you.

THE DEATH OF THE HAT
by Billy Collins June 16, 2013

Once every man wore a hat.

In the ashen newsreels,
the avenues of cities
are broad rivers flowing with hats.

The ballparks swelled
with thousands of straw hats,
brims and bands,
rows of men smoking
and cheering in shirtsleeves.

Hats were the law.
They went without saying.
You noticed a man without a hat in a crowd.

You bought them from Adams or Dobbs
who branded your initials in gold
on the inside band.

Trolleys crisscrossed the city.
Steamships sailed in and out of the harbor.
Men with hats gathered on the docks.

There was a person to block your hat
and a hatcheck girl to mind it
while you had a drink
or ate a steak with peas and a baked potato.
In your office stood a hat rack.

The day the war was declared
everyone in the street was wearing a hat
and they were wearing hats
when a ship loaded with men sank in the icy sea.

My father wore one to work every day
and returned home
carrying the evening paper,
the winter chill radiating from his overcoat.

But today we go bareheaded
into the winter streets,
stand hatless on frozen platforms.

Today the mailboxes on the roadside
and the spruce trees behind the house
wear cold white hats of snow.

Mice scurry from the stone walls at night
in their thin fur hats
to eat the birdseed that has spilled.

And now my father, after a life of work,
wears a hat of earth,
and on top of that,

A lighter one of cloud and sky--a hat of wind.

Celebrate the day with a winning recipe with off-the-chart flavors and textures. Every mouthful was pure deliciousness. 

Recipe adapted from Taste of Home and makes 4 servings. Pair the meal with a light salad and serve warm crusty bread. 

Ingredients:

• 1 package (16 oz.) potato gnocchi (shelf product) 
  
• 1-1/2 tablespoons olive oil 
• 1 package fully cooked Italian or Apple Chicken Sausage, halved and cut into slices
• 3/4 cup diced sweet onions
• 1 cup diced, mini sweet peppers (red and yellow) 
• 2 minced, garlic cloves
• 1 cup white wine   
• 1 tablespoon cornstarch
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup apple juice or apple cider
• 1 tablespoon parsley flakes 
• 1/2 teaspoon Italian seasoning 
• 1 heaping tablespoon cornstarch
• 3 cups fresh baby spinach, torn leaves
• 1/2 cup heavy whipping cream
• 1/3 cup shredded Parmesan cheese

Directions: 

• Cook gnocchi according to package directions, but a little on the al dente side. Drain and cover the colander.
• In a large skillet over medium heat, stir fry sausage slices, onions, peppers, garlic for 7 minutes. 
• Stir in wine, bring to a boil, reduce heat and cook until liquid is reduced by half.  
• In a bowl mix cornstarch and chicken broth. Stir into sausage mixture with apple juice or cider and spices. Bring to a boil stirring constantly, reduce heat and cook until thickened.  Stir in cream and spinach. Cook on low until spinach is wilted. 
  
• Drain gnocchi, add to pan, and heat through. Sprinkle with Parmesan cheese.  

Mexican Chocolate and Coffee Ice-Cream Pie

"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.

Beat the heat, stay cool and refreshed with a slice of Mexican Chocolate and Coffee Ice Cream Pie 

Cook's notes: This pie is decadent but well worth the splurge for a refreshing summer treat. Perfect for Dad's Day. It could last in your freezer for up to a month but it's unlikely that will happen. The recipe was adapted from Southern Living August 2012
I used Haagen-Dazs coffee and chocolate ice cream (each container is 14 oz.)
Ingredients:

• 3-1/2 cups of finely ground graham crackers (about 1/2 packages)  
• 2 teaspoons Saigon cinnamon or 2-1/2 teaspoons ground cinnamon)
• 4 tablespoons melted butter
• 1/2 cup mini semi-chocolate chips
• 1/2 cup finely chopped pecans or almonds
• 1 cup toasted coconut
• 1 pt. container coffee ice cream-softened
• 1 pt. container chocolate ice cream-softened
• 1 cup whipping cream
• 3 tablespoons coffee liqueur (I used Kahlua) 

Directions:

• Preheat oven to 350 degrees.
• Use a blender or food processor to finely grind the graham cracker into crumbs. Add in cinnamon and melted butter, mix well.
• Reserve 1 cup of the crumbs and press the rest of the crumb mixture into a pie pan.
• Bake 6 minutes, set aside to cool.
• Stir together reserved 1 cup graham crumbs, mini-chocolate chips, toasted coconut, and nuts. Set aside.
• Spread softened coffee ice cream evenly over baked cooled crust. Sprinkle 1/2 cup crumb mixture (crumbs, chips, coconut, pecans) over the coffee ice cream layer.
• Freeze until firm. Repeat with the next layer of softened chocolate ice cream and sprinkle with the rest of the graham cracker mixture (reserve 1 tablespoon) and freeze until firm.
• Beat whipped cream, add in Kahlua, and spread over the top of each pie serving or over top of the entire pie. Sprinkle with the remaining reserved tablespoon crumb mixture.
• Serve immediately. Store leftover pie in the freezer and cover it with foil.
  

Some other Ever Ready Ice Cream Treats 

Ice Cream Sandwiches 

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

Hula Pie

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

Black Cherry Chunk

https://sockfairies.blogspot.com/2018/06/black-cherry-chunk-ice-cream-pie.html

Guacamole Bacon Deviled Eggs

 

DID YOU KNOW?

One-third of a medium avocado has 80 calories and contributes nearly 20 vitamins and minerals, making it a great nutrient-dense food choice. The avocado is virtually the only fruit that contains heart-healthy monounsaturated fat – good fat! California Avocados are naturally sodium, sugar, and cholesterol-free. Avocados can be added to many main meals and sides for an added nutritional boost.

Avocado, bacon, eggs, what's not to like! Great appetizer for easy summer living. Avocados brown quickly so be ready to serve soon after making.

Recipe adapted from closetcooking.com 

Ingredients:

• 6 eggs, boiled, cooled, peeled, and cut in half
• 1 large avocado, mashed
• 2 tablespoons bacon, cooked and crumbled about 4-5 slices of cooked bacon crumbled
• 1 tablespoon jalapeno, finely diced
• 2 tablespoons red onion, finely diced
• 2 tablespoons diced tomato
• 1 tablespoon lime juice (~1/2 lime)
• 1 tablespoon cilantro, chopped
• Salt, pepper, and cayenne to taste
• Pinch chili powder (for garnish) I used smoked  paprika  

Directions: 

• Fry bacon, and crumble. 
• Scoop the yolks out of the egg halves. Refrigerate egg whites for a few hours to chill. Mash yolks and mix with the avocado, bacon, jalapeno, onion, tomato, lime juice, and cilantro. 
• Season mixture with salt, pepper, and cayenne.
• Place a tablespoon of the mixture back into the holes left by the yolks in the eggs and serve garnished with extra bacon and a pinch of chili powder or paprika.
  
  Only 4 more days to the "official" start of summer. We have scheduled rain dances during the countdown. 
  

Boursin Cheese and Chicken Puff Pastry Pies

The Pink  Ladies have arrived. And what a show!

To celebrate Ever Ready has the perfect plate Boursin Cheese and Chicken Puff Pastry Pies

Cook's Notes: These pies are flaky, tasty, and oh, so good. Hard to eat just one. These pies are best served warm. Recipe makes 7-8 and was adapted from boursin.com/recipes

Ingredients: 

• 2 boxes of puff pastry sheets, thawed
• 2-1/2 cups diced cooked chicken pieces
• 1/2 container 5.2 oz. Boursin Garlic and Fine Herbs
  
• 1 tablespoon chopped parsley 
• 1/2 tablespoon chopped thyme
• Salt and pepper to taste
• Bagel seasoning or sesame seeds

Egg Wash

• 1 egg and 1 teaspoon water mixed with a fork

Directions:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• Chop chicken pieces. In a bowl add salt and pepper, spices, and crumble Boursin cheese. Mix well. 
• Roll one pastry sheet at a time, keeping the other one covered so it doesn't dry out. 
• Cut into 6 equal rectangles.  Add chicken mixture to the center of three rectangles. Top each rectangle with another pastry. 
• Crimp edges with a fork tine. Brush with egg wash and sprinkle with bagel seasoning or sesame seeds. Make a small cross in the center of the pastry for the vent. 
  
• Repeat steps using the rest of the sheet and the next box of pastry. You will have a total of 7-8 pies. 
• Bake 25 minutes. or until golden and done. 

Caprese Orzo Salad with Spinach and Balsamic Dressing

Nothing can bring you peace but yourself. 

                                                       Ralph Waldo Emerson  

 Peonies are fragrant flowers that come in rich hues. I was lucky to have a neighbor stop by with this bouquet. What a day brightener!  

Did you know that peonies were named after Paeon known in Greek mythology as the physician of medicine?

Enjoy your day and whatever you do take time to smell the flowers :)

Elevate your standard grilled hamburger meal with a side of Caprese Orzo Salad with Spinach and Balsamic Dressing. 

Cook's Notes: The beauty of this salad is the ingredients can easily be increased to serve more. Just double the dressing. This salad serves 4-6. 

Cooking Tip: Prep veggie ingredients ahead.

Ingredients:

• 3/4 cup dry orzo
• 1 cup each diced English cucumbers, diced cherry tomatoes, and mini sweet red and yellow peppers
• Optional 1 cup diced radishes
• 3 tablespoons fresh basil, diced
• 1 tablespoon dried parsley
• Pearl sized mozzarella balls 
• Several handfuls of torn spinach leaves

Directions:

• Cook orzo according to box directions. Drain and rinse.
• In a large bowl add cooked orzo, mozzarella balls, and diced garden veggies.
• Reserve 2 tablespoons of the dressing. Toss orzo mixture with rest of dressing and refrigerate for 1 hour. Right before serving add more dressing if needed. 

Balsamic Vinaigrette Dressing

Ingredients:

• 4 tablespoons good quality dark balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 3 teaspoons pure maple syrup
• 1/2 teaspoon fine grain sea salt
• 4 tablespoons Extra Virgin Olive Oil

Directions: 

• Mix the first 4 ingredients in a blender. Slowly add in olive oil and mix well.