my may/june menu

I found some fantastic recipes during May & June that I can’t wait to share with you. Summer time is my favorite time of year, despite the over 100° days. I have been slowly working on my patio, making it comfy and a great place to hang out. I got these chairs & ottoman on sale at World Market at the beginning of the summer and I love them. The pillows I’ve had for years and they are from Home Depot and just happen to match my new ottoman perfectly!

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This amazing teak table will soon be a fixture on my patio as well, of course with an umbrella from Target for some shade. Found this gem at River City Trading Post. With a quick sand and a couple coats of teak oil, this bad boy is ready for some outdoor dining.

IMG_6745 Back to the great recipes I want to share…

red curry pad thai

red curry pad thai | I’m pretty sure I found this recipe for red pepper, chicken and bok choy in coconut-red curry sauce on pinterest. It was really easy and I found brown rice pad thai noodles at Whole Foods so it was a little healthier than using white rice or regular rice noodles.

caprese salad

caprese, caprese, caprese salad | enough said

baked caprese chicken

baked caprese chicken | So, to say I am slightly obsessed with caprese would be an understatement. I could probably live off of fresh mozzarella and home grown tomatoes all summer. After having caprese salad 3 nights in a row, I decided to change it up. I thought I saw a recipe on pinterest for baked chicken caprese, but I couldn’t find so i just winged it. It was so simple and so cheesy and so delicious. A lovely summer meal.

baked caprese chicken

Ingredients

  • 6 chicken tenders
  • 3-4 tomatoes
  • sliced fresh mozzarella
  • 4 fresh basil leaves
  • balsamic vinegar
  • olive oil

Instructions

  1. Preheat the oven to 350 degrees.
  2. Slice the tomatoes.
  3. Heat a large skillet over medium-high heat. Place 2 tablespoons olive oil in the pan and sear the chicken tenders for 2-3 minutes on each side until they are browned (the chicken will cook the rest of the way through in the oven).
  4. Place the chicken in an oven safe pan and top with the tomato slices. Top further with sliced mozzarella and a couple tablespoons of balsamic vinegar and olive oil.
  5. Bake for 15-20 minutes until the cheese is melted and the chicken is cooked through.
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fusco dinner

grilled ribs, chicken satay and Alaskan salmon | So, I didn’t actually cook this meal, but it was sort of a private cooking lesson from one of Tulsa’s finest chefs, Michael Fusco. I got a lot of great tips and can’t wait to put my grilling skills to work!

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In May we celebrated our one year wedding anniversary, can I just say that this year absolutely flew by! This is what I got from Sam and I was so shocked! I absolutely love it and it’s a dream to cook with… ahhh copper.

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lemon blueberry pancakes - cookbook club

blueberry lemon pancakes | I made these pancakes for our last cookbook club meeting, breakfast edition. The lemon and blueberry combo is just classic, love it. We also had cowboy quiche, berry butter (delicious on the pancakes by the way) and coffee cake. It was great finale to our year long cookbook club.

swordfish skewers

swordfish skewers with sweet pepper salad | I tore this recipe out of Bon Appetit magazine and immediately had to try it. Sometimes the recipes in Bon Appetit are a little too ingredient heavy or too labor intensive for me to try. This one is the opposite, few ingredients and ridiculously easy. Can’t wait to try it again on my new grill!

roasted veggie tacosroasted veggie tacos | A simple meatless meal for all of those farmers market veggies you have sitting around.

bookclub

caramelized onion gruyere quiche & spinach bacon quiche & my kitchen sink salad | I hosted book club this month so I made a couple quiches and a big salad to go with it. I’ll be sharing the caramelized onion & gruyere quiche recipe soon. I made the crustless spinach and bacon quiche with a crust this time (just a pillsbury pie crust). Quiche is basically a blank canvas for whatever you have in your fridge or for whatever sounds good to you. It’s good fresh out of the oven, at room temp or leftover.

2013.06.20 burgers & sweet potato fries

burgers and sweet potato fries | I didn’t actually use this recipe, but it’s what inspired me, so I thought I’d share it with you. It was in House Beautiful and it’s named “The Only Cheeseburger Recipe You’ll Ever Need.” So I’m assuming it has to be great. I served it with sweet potato fries that I baked in coconut oil, so yummy.

blueberry basil cocktail

blueberry basil cocktail | Have tons of basil and mint taking over your herb garden? Here is your solution.

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philly cheesesteak stuffed peppers | a great low-carb alternative to a philly cheesesteak sandwich

 That’s it – lots of keeper recipes – let me know if there is something I need to add to my July menu!

 

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9 Responses to “my may/june menu”

  1. Katie
    July 5, 2013 at 10:32 am #

    I want to eat with you every night! Yum! And loving your patio furniture!

    • daisi
      July 8, 2013 at 6:47 am #

      We need to do a girls night soon!

  2. Mom
    July 5, 2013 at 9:29 pm #

    I second Katie’s motion!
    Love ya Sweetie!

    • daisi
      July 8, 2013 at 6:47 am #

      Your room is always ready :)

  3. July 6, 2013 at 10:00 am #

    Thanks for trying my blueberry basil cocktail recipe. I hoped you enjoyed it!

    • daisi
      July 8, 2013 at 6:47 am #

      I loved it! It is my new summer cocktail of choice – great recipe!

Trackbacks/Pingbacks

  1. Fifty ways to drink your basil | Hip Veggies - July 15, 2013

    [...] 14.  Blueberry basil cocktail [...]

  2. swordfish skewers with sweet pepper salad | She's the Bross - August 9, 2013

    [...] I said in my May/June menu recap, I usually think Bon Appetit‘s recipes are a little too ingredient heavy and time consuming. [...]

  3. my july/august menu | She's the Bross - December 28, 2013

    [...] I really made these in June, but wanted to recap here since I forgot to include it in the June recap. It’s a unique take on burgers, that will be sure to please [...]

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