Summer Gardening and Excitement Over July 4th Week

Despite losing a month this spring getting ready for Summer gardening.  Things are progressing.  We are hoping for lots of help over July 4th week with Tim's family staying with us for days and all are garden freaks.  The forecast calls for rain for almost a week so we had to make plans for an outdoor tent  to be installed during the week so that we have a large enough dry space outside to eat and socialize.

We replaced our old wooden trellises with cast iron trellises with birds and pomegranate finials.  Our big gardening projects this summer are expanding the berm in our front yard and restoring a couple large round beds in our garden.  Outdoor garden sheds have to be re-painted this year.  With so much rain this spring and a forecast for another week of rain - everything is doing well.  Our fern garden which Tim's parents helped install looks absolutely beautiful and I am sure they will bring us some new ferns for that space. Our herb garden has been taken over by varieties of oregano and mint and they have gotten a little invasive and we have had to clean them out.  Clematis, irises, peonies, daisy, hardy hibiscus, flox, liatris - all in bloom.

I was busy scouring vintage stores in the city for vintage pottery for the backyard and have lots of pots, pocket vases, and hanging pots and they are all filled with succulents, annuals and ornamental grasses.  With all the rain, the pond has never been so high.  The drain for the pond is constantly flowing and with another week of rain ahead of us will remain that way for awhile.   Looking forward to a week of Summer gardening with family and lots of amazing food!

Happy Birthday Mel!

An exhausting weekend - however we went to a lovely party Sunday night.  It's was our neighbor's birthday and we - along with 20 or so others celebrated Mel's birthday.  Marni as always did an amazing job preparing and coordinating the party - the food, the company and as always the view from their patio overlooking our street is incredible!  So beautiful and such a nice evening.

Baked Brown Sugar Chicken with Roasted Red Pepper Cream Sauce

Our last weekend to get ready for family visit on 29th for July 4th Week.  I mowed grass for 5 hours.  Yes, 5 hours.  Every part of my body hurt Saturday night.  Tim cleaned house while I mowed and he was in just as much pain.  However, we rewarded ourselves with one more test meal for July 4th dinner plans - this was it!  Such a great chicken dish - really incredible - we gave it 5 Tomatoes, if we had a rating scale?

Baked Brown Sugar Chicken with Roasted Red Pepper Cream Sauce

8 assorted drumsticks and thighs
2 tablespoons olive oil
2 teaspoons brown sugar
1 teaspoon onion powder
2 teaspoon chili powder
2 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon pepper
1/3 cup roasted red pepper, chopped
2 ounces goat cheese
2 tablespoons sour cream
1/4 teaspoon salt

1. Preheat the oven to 425 degrees.  Line a baking sheet with foil.
2. In a large bowl, combine the chicken, olive oil, brown sugar, onion powder, garlic powder, chili powder, paprika, salt and pepper.
3. Place the chicken onto prepared baking sheet and bake for 45 minutes using metal tongs to turn at halftime.
4. To make the dipping sauce, combine the roasted red pepper, goat cheese, sour cream and salt in the bowl of a food processor until emulsified.
5. Serve chicken immediately with dipping sauce.

Fresh Corn Fritters

Wanted to try these for a long time and so simple - super side dish for upcoming family dinners.

1.1 ounces all-purpose flour (about 1/4 cup)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 large egg, lightly beaten
2 cups fresh corn kernels ( about 4 small ears)
2 tablespoons butter
Cooking spray

1. Combine first 5 ingredients in a large bowl, stirring with a whisk.  Stir in corn.
2. Melt 1 tablespoon butter in a large nonstick skillet coated with cooking spray over medium - high heat.  Spoon 4 (1/4 cup) batter mounds onto pan.  Cook 3 minutes on each side or until lightly browned.  Remove fritters from pan; drain on paper towels.  Repeat procedure with 1 tablespoon butter and 3/4 cup batter.
Yield: 7 servings

Potato Salad with Mustard Vinaigrette

This is one of the best potato salad recipes we have ever had.  Light, simple and delicious!

1 1/2 pounds waxy potatoes, like red potatoes or fingerlings
Salt
1/2 cup minced fresh parsley leaves
1/4 cup chopped scallions
1/2 cup Mustard Vinaigrette ( see below), plus more to taste
Freshly ground black pepper

For the Vinaigrette:
1/2 cup extra virgin olive oil
2 tablespoons or more good wine vinegar
1 heaping teaspoon any good mustard
1 to 2 tablespoons honey

1. Peel the potatoes if you like (or wash and scrub them well), then cut them into bite sized pieces.  Put them in a pot with enough water to cover them and add a large pinch of salt.  Bring to a boil, then lower the heat so the water bubbles gently.  Cook the potatoes until tender but still firm and not  all mushy, 15 minutes or so, depending on the potato.   Drain, rinse in cold water for a minute, then drain again.
2. Toss the still - warm potatoes with the parsley and scallion.  Add the vinaigrette until the mixture is as dressed as you like.  Taste and adjust the seasoning, adding black pepper.  Serve as is or refrigerate for an hour or so to chill the salad.  ( At this point, you may refrigerate the salad, covered, for up to a day.)

Mustard Vinaigrette:
1. Combine all the vinaigrette ingredients in a blender and turn the machine on; a creamy emulsion will form within 30 seconds.  Taste and add vinegar a teaspoon or two at a time until the balance tastes right to you.
2. Taste, adjust the seasoning, and serve. (This is best made fresh but will keep, refrigerated, for a few days; bring it back to room temperature and whisk briefly before using.)

Sriracha Guacamole

Guacamole is a must for our Family July 4th events and this was a new recipe - it was one of the best Guacamole combos we have ever had - Yum !

2 avocados halved, seeded and peeled
1 mango, peeled and diced
3 tablespoons minced red onion
2 tablespoons chopped fresh cilantro leaves
1 teaspoon Sriracha, or more to taste
Juice of 1 lime
Kosher salt
Freshly ground black pepper
Chips - whatever your selection

1. In a small bowl, gently mash avocados using a potato masher.  Add mango, red onion, cilantro, Sriracha, lime juice, salt and pepper, to taste, and gently toss to combine.  Serve immediately with your favorite chips.

Mexican Hot Dogs with Chipotle Cream

After working all weekend trying to get the yard ready for our big Bovina Extravaganza in a couple weeks - we indulged in some experimental recipes for July 4th week when the family is all here.  I could eat hot dogs all day long, but I don't.  This was a special treat and we were looking for new hot dog toppings because the kids will have them for lunch.  Easy meal to make.  This topping was so good but a little spicy so be warned!

2 cups corn kernels
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
Pinch of salt
1 avocado, halved, seeded, peeled and diced
6 Hebrew National Hot Dogs
6 hot dog buns
1/4 cup Greek yogurt
1 teaspoon chipotle peppers in adobo sauce, or more to taste
1 pinch of sugar

1. In a large bowl, combine corn, red onion cilantro, lime juice, sugar and salt.  Stir in avocado; set aside.
2. In a small bowl, whisk together Greek yogurt and chipotle peppers; set aside.
3. Preheat grill to medium high heat.  Add hot dogs to the grill and cook until golden brown, about 3-4 minutes.
4. To assemble the hot dogs, add hot dogs into each hot dog bun, top with corn salsa and drizzle chipotle cream on each hot dog.  You can also toast your hot dog buns if you prefer in the broiler.
5. Serve immediately.