Is there such a thing as too much strawberry?

Happy Tuesday loves...it is cold, really cold. Too cold for the third day in May. I had to turn my heater on...why is this happening Mother Nature?. I am not a fan. So, I almost didn't write anything today...I just couldn't think of anything blog worthy.

It's not that I don't have ideas, I just didn't feel like writing. Weird. I know. Then I got to thinking, if the Pioneer Woman didn't feel like writing one day, she may have never become The Pioneer Woman, a cookbook would have never been published, A love story would have never been told, the mischievous happenings of a certain basset hound would never make people laugh, a cooking show would have never been started, so you see....I have to blog. You just never know what could happen.

( I realize I am no Pioneer Woman, but a girl can dream, right?)

I subscribe to the magazine Cooking Light and I get emails with new recipes, one of the emails was all about Strawberry recipes. OMG...Strawberry is like my 2nd favorite fruit. Pineapple (fresh) is my number one, then Strawberry and then Kiwi...followed by all other fruits. I am so sure you  so wanted to know the order of my favorite fruits. Anyway, these recipes look amazing, I haven't had the chance to try them out, but I can't wait until I do.  I am thinking about having a strawberry dinner party...you know, strawberry salad, an entree with strawberries, a strawberry dessert, too much strawberry?? I think not : )

Don't these look sooo good!



Strawberry Shortcake

Serves 6

• 3 1/2 cups halved strawberries, divided
• 1/3 cup sugar
• 1/3 cup orange juice
• 2 teaspoons vanilla extract
• 1 teaspoon lemon juice
• 1 1/4 cups all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 3 tablespoons chilled stick margarine or butter, cut into small pieces
• 1/2 cup low-fat buttermilk
• Cooking spray
• 6 tablespoons frozen reduced-calorie whipped topping, thawed
• Whole strawberries (optional) 

Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher. Stir in 2 1/2 cups strawberry halves. Cover and chill.

• Preheat oven to 425°.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).
• Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Cool on a wire rack.
• Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Spoon 1/4 cup strawberry mixture over each bottom half. Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top. Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries, if desired.

• Amount per serving
• Calories: 270
• Calories from fat: 24%
• Fat: 7.2g
• Saturated fat: 1.9g
• Monounsaturated fat: 2.7g
• Polyunsaturated fat: 2.1g
• Protein: 4.3g
• Carbohydrate: 47.3g
• Fiber: 3g
• Cholesterol: 0.0mg
• Iron: 1.7mg
• Sodium: 183mg
• Calcium: 93mg

Chicken and Strawberry Salad

• YIELD: 4 servings
• PREP TIME:20 MINUTES
• COURSE: Salads

Ingredients

• Dressing:
• 1 tablespoon sugar
• 2 tablespoons red wine vinegar
• 1 tablespoon water
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• Salad:
• 4 cups torn romaine lettuce
• 4 cups arugula
• 2 cups quartered strawberries
• 1/3 cup vertically sliced red onion
• 12 ounces skinless, boneless rotisserie chicken breast, sliced
• 2 tablespoons unsalted cashews, halved
• 1/2 cup (2 ounces) crumbled blue cheese

Preparation

1. To prepare dressing, combine first 5 ingredients in a small bowl. Gradually drizzle in oil, stirring constantly with a whisk.

2. To prepare salad, combine romaine and next 4 ingredients (through chicken) in a bowl; toss gently. Place about 2 cups chicken mixture on each of 4 plates. Top each serving with 1 1/2 teaspoons cashews and 2 tablespoons cheese. Drizzle about 4 teaspoons dressing over each serving.

 

• Amount per serving
• Calories: 333
• Fat: 16.4g
• Saturated fat: 4.9g
• Monounsaturated fat: 8.3g
• Polyunsaturated fat: 2.1g
• Protein: 32g
• Carbohydrate: 14.8g
• Fiber: 3.5g
• Cholesterol: 83mg
• Iron: 2.5mg
• Sodium: 347mg
• Calcium: 156mg

Strawberry-Avocado Salsa on Pork Tenderloin

 

• YIELD: 4 servings (serving size: 1/4 cup)
• COURSE: Sauces/Condiments

Ingredients

• 1 cup finely chopped strawberries
• 1/4 cup finely chopped peeled avocado
• 2 tablespoons finely chopped red onion
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon grated lime rind
• 2 tablespoons fresh lime juice
• 2 teaspoons finely chopped seeded jalapeño pepper
• 1/4 teaspoon sugar

Preparation

1. Combine all ingredients in a medium bowl; toss gently. Serve immediately.

Nutritional Information

• Amount per serving
• Calories: 34
• Fat: 1.6g
• Saturated fat: 0.2g
• Monounsaturated fat: 0.9g
• Polyunsaturated fat: 0.3g
• Protein: 0.6g
• Carbohydrate: 5.4g
• Fiber: 1.5g
• Cholesterol: 0.0mg
• Iron: 0.3mg
• Sodium: 2mg
• Calcium: 11mg

Ok, well I have to go now...because these recipes are making me hungry...good thing it's almost lunch time.

 

Peace out loves!