Summer Food

Since the days have been oh-so-hot and we lack central air, we have been trying to avoid using the oven and coming up with quick stove top or grilled meals.

Three ingredients. Bread, cream cheese, and strawberries. Prepare as if you were making a typical grilled cheese sandwich. Simple and delicious for breakfast or lunch. 

On-the-vine-tomatoes, balsamic vinegar, chunks of fresh mozzerella (aka, a caprese salad, minus the basil.) I do this A LOT when I am home by myself.

Grilled chicken, romaine, grape tomatos, cucumbers, and feta, oil and vinegar

“Insanely” good avacado toast pulled from this lovely blog. So simple and awesome. Toasted multi-grain bread, drizzled with olive oil, topped with avacado, lemon juice and crushed red pepper. Another Rachel lunch.

This dinner was Joe’s idea. It was simple, but great. He sprinkled the chicken with fajita seasoning and grilled it. I sauteed the green beans in brown butter. And we also had fresh pineapple.

So what is there to do with the leftover chicken besides make chicken quesadillas? They were yummy on their own, BUT I decided to try and find the best copycat recipe for Chipotle’s corn salsa and made some of that to go with it. (What I used was corn, jalapenos, red onion, lime juice, cilantro, and salt). This meal was a happy accident, but oh-so-good.