I could not be more thrilled at how fast the garden is growing. Before you know it we will have squash, zucchini, tomatoes (if I don't pick them while they are green), and cucumbers.
You can barely see the little squash forming. It is like "Where's Waldo", but with squash.
Look at those two big guys hiding, then you can see all the little ones.
Man with his grill and dog.
This was another easy one to throw together. You can whip up the coleslaw while the chicken is on the grill.
I liked this dish fresh vs. left-over.
Chipotle-Orange Chicken Legs
Source: Southern Living Magazine May 2011
- 1 cup fresh orange juice, divided (I think we used about 5 oranges total)
- 5 tbsp. soy sauce, divided
- 3 tbsp. brown sugar
- 2 tbsp. olive oil
- 6 garlic cloves, pressed
- 1 tbsp. orange zest
- 1 1/2 tsp. kosher salt
- 1 tsp. ground chipotle chile pepper
- 2 lb. chicken drumsticks
- 2 tsp. brown sugar
- 2 tsp. cornstarch
Preheat grill to 350-400 (medium-high) heat. Combine 1/4 cup orange juice, 3 tbsp. soy sauce, 3 tbsp. brown sugar, and next 5 ingredients in a shallow dish or a large zip top plastic freezer bag; add chicken. Cover or seal, and chill 10 minutes. Remove chicken from marinade, discard marinade.
Grill chicken, covered with grill lid, 10 to 12 minutes on each side or until done. Remove from grill; cover with aluminum foil, and let stand 10 minutes.
Meanwhile whisk together 2 tsp. brown sugar, remaining 3/4 cup orange juice, and 2 tbsp soy sauce in a small saucepan. Whisk together cornstarch and 2 tsp. water, and whisk into orange juice mixture. Bring mixture to a boil over medium heat, and cook, whisking constantly, 1 minute or until thickened. Brush sauce over chicken.
- 16 oz. of coleslaw mix
- 8 oz. sour cream
- 2 tbsp. fresh lemon juice
- 1 tsp. salt
Mix together cover and chill until ready to serve.