To say summers are busy would be an understatement. Everyone I know is over scheduled with jobs, internships, sports teams, summer classes,and service trips. Sometimes I think my friends and I are more stressed out now than during the year. I hosted a dinner party in hopes of bringing my friends together for some much needed laughs and relaxation.

Peaches and Peonies Summer Dinner Party Menu

 Guacamole

Ingredients

• 3 avocados
• 1 teaspoon of salt
• 1/4 cups of white onion
• 1 lime

Directions

1. Smash the avocados into a large mixing bowl. Make sure to leave the pit of the avocado in the bowl so that it doesn’t turn brown.
2. Mix in about 3/4 cups of white onion.
3. Then add 1 teaspoon of salt and lime juice. (Add as much salt as you want but make sure to do taste tests as you go)

*If you are going to make the guacamole bruschetta double this recipe

Guacamole Bruschetta

Ingredients

• 3 ripe avocados
• 1 teaspoon salt
• 1/4 cups of white onion
• 1 lime
• 1 pint of cherry tomatoes
• 1/2 pint of chopped red onion
• 1 tablespoon of olive oil
• 2 tablespoons of fresh parsley
• 12 slices of sourdough bread

Directions

1. In a large bowl mix together diced cherry tomatoes, red onion, chopped fresh parsley, and olive oil.
2. In a separate bowl (if you haven’t already) make the guacamole. Use the recipe above.
3. Spread the slices of bread onto cooking sheets and cook in the oven while set on broil. Take out when golden brown but be careful it generally only takes about 2-3 minutes.
4. Let the toast cool for about 5 minutes then spread the guacamole on and add on tomato mixture. I would recommend doing this directly on the platter you are serving it on. The transfer between the cooking sheet and platter can get messy.

Recipe inspired by: http://foodwinethyme.com/guacamole-bruschetta-toast/

Tomato and Corn Soup

Ingredients

• 3 cups fresh corn kernels (about 4 cobs)
• 2 cups cherry tomatoes 
• 4 cloves garlic
• 1 tablespoon olive oil
• 1 red medium onion
• 8 ounce jar roasted red bell peppers
• 4 cups chicken broth
• 3/4 teaspoon smoked paprika
• 1/4 teaspoon chipotle chili powder
• pinch of kosher salt

Directions

1. Preheat oven to 400 degrees. Mix together corn kernels, tomatoes, chopped garlic, olive oil, and salt. Spread across a baking sheet covered in tin foil and bake for about 15 minutes.

2.  In a large pot heat up the chicken stock. Then in a separate pan sautee the onion with 1 teaspoon of olive oil for about 5 minutes. Pour the chopped onion in the large pot with the chicken broth along with the roasted bell peppers, smoked paprika, and chipotle chili powder. Sprinkle a dash of salt into the pot and mix.

3. After you take the tomatoes and corn out of the oven mix them into the pot with all the other ingredients. Cover the soup and then simmer for about 20 minutes.
4. Put soup into a food processor or blender and puree until smooth. Pour back into pot and keep it in the fridge until about 10 minutes before serving. Then reheat on the stove.

Recipe inspired by: http://www.ourbestbites.com/2012/08/roasted-sweet-corn-and-tomato-soup/ 

Chicken Tacos

Ingredients:

• 3 pounds of boneless skinless chicken breasts
• 2 limes
• 2 tablespoons of chili powder
• 2 cups of frozen corn
• 2 cups of chunky salsa
• 2 cups of chicken broth
• 12 flour tortillas

Directions:

1. Put the chicken breasts, chili powder, and the juice of two limes into the slow cooker. Make sure to get the flavoring on all the chicken breasts. Pour in the chicken broth. Cover and cook on low heat for about 5 hours.
2. Take the chicken breasts out of the slow cooker and dump out all the juices. Shred the chicken with two forks and then put it back into the slow cooker with the corn and salsa mixed in. Cook for about 3o minutes. Keep on extra low until ready to serve.
3. Put out tortillas, left over guacamole, salsa, sour cream, avocado, and sour cream as toppings. Serve directly out of the slow cooker to make sure it stays warm and keeps all its’ flavor.

Recipe inspired by: http://www.tasteofhome.com/recipes/lime-chicken-tacos?keycode=ZPIN0714

Sparkling Blackberry Limeade

Ingredients:

• 4 large bottles of San Pellegrino sparkling water (33.8 oz bottles) or any other sparkling water
• 5 cups of fresh blackberries
• 1 1/2 cup of sugar
• 1 1/3 cups of fresh lime juice (about 13 limes)

Directions

1. Put all the blackberries into a blender and blend until smooth.
2. Strain blackberries into a larger mixing bowl. Heads up this can be a very trying process. Use a wooden spoon to make it strain faster.
3. Mix in sugar and and lime juice.
4. Add in the sparkling water. The amount you want to put in can very based upon how sweet you like it. Do frequent taste tests.
5. Poor into a pitcher with ice to serve.

Recipe inspired by: http://www.cooklikeachampionblog.com/2011/06/blackberry-limeade/

A special thank you to baking extraordinaire, Chiara for the delicious cupcakes.

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