Strawberry-Basil Chicken Salad

The inspiration for the creation of this yummy salad came from a Taste of Home recipe that I found in one of my older cookbooks. The challenge was that the dressing ingredients for this recipe looked nasty, so I decided to try my favorite dressing recipe with the addition of fresh basil. The wonderful flavor of fresh basil and summer-sun-ripened strawberries is perfect for a main dish meal in the heat of summer. This recipe serves two but can easily be adapted for a larger family. Blessings...

Recipe:

4 cups torn salad greens
3/4 cup cubed cooked chicken
3/4 cup sliced fresh strawberries
1/4 cup mandarin orange slices, drained on paper toweling
1 green onion sliced, white and green parts
1/4 cup coarsely broken pecans, lightly toasted

Strawberry Vinaigrette:

2 tbsp. Balsamic vinegar
1 tbsp. water
1-1/2 tsp. Dijon mustard
1/2 tsp. minced garlic
1/4 tsp. black pepper
1/8 tsp. salt
1/4 cup olive oil or oil of choice
1/2 cup strawberry jam
1-2 tbsp. minced fresh basil or 1-2 tsp. dried, crushed

1. Combine salad ingredients in a large serving bowl.
2. In another bowl whisk together first 6 dressing ingredients.
3. In a slow thin stream, whisk olive oil into dressing ingredients until well combined. Stir in strawberry jam and basil.
4. Add desired amount of dressing to salad, toss and serve.

Yield: 2 servings
Dressing Yield: 1 cup
Note: This salad dressing was created by the cooks at smuckers.com. For variations of the dressing see Yummy Spinach Salad posted on 2/13/2013.

Strawberry Salad

This salad is a wonderful combination of strawberries, cashews and greens dressed in a vinaigrette that is made fruity with the addition of jam. I originally posted the vinaigrette recipe, created by the cooks at smuckers.com, on 2/13/2013 for my Yummy Spinach Salad creation. Again, the vinaigrette recipe is a variation of the original recipe, the salad ingredients were of my own choosing. This strawberry variation was created with spring and summer, and our Easter meal in mind. Blessings...

Recipe for basic vinaigrette:

2 tbsps. balsamic vinegar
1 tbsp. water
1-1/2 tsps. Dijon mustard
1/2 tsp. minced garlic (I also have used garlic powder to taste)
1/4 tsp. black pepper
1/8 tsp. salt
1/4 cup olive oil or oil of choice

For this strawberry salad add to the vinaigrette:
1/2 cup strawberry jam
1 tsp. dried basil, crushed

1. Whisk together first 6 ingredients.
2. Slowly pour oil into dressing ingredients whisking all the while until thoroughly combined.
3. Stir in the jam and basil until dressing is smooth.

salad ingredients:
greens of your choice
chopped green onion
cashews
sliced fresh strawberries

Note: I cut the dressing recipe in half for the two of us and it will serve us for 3 meals. This might serve as a guide line for the recipe yield.













Combine salad ingredients in serving bowl and add desired amount of dressing. Toss and serve.

Yield: 6-8 servings

Old-Fashioned Strawberry Shortcake

We recently made a trip to California where we were able to get fresh-out-of-the-field strawberries. They were so yummy compared to the berries we have had that were shipped in from California here in Idaho, that we decided to buy some to bring home with us. On the trip home, with every mile marker passed, I could smell them ripening on the back seat and wondered what their condition would be by the end of the day. I only needed to throw away a few of them, but the remainder of three baskets of berries had to be cleaned and prepared for use that evening, or they would have also gone down the disposal and that wasn't an option. So, as tired as I was, I washed strawberries. At this stage of the game, I decided to prep them for shortcake because once they are mashed and sugared, they will keep in the fridge for several days. Thankfully, we love strawberry shortcake because we had it for dessert for four days.

This shortcake recipe comes from Better Homes and Gardens and is a long time favorite for our family. Shortcake is dense and buttery rich making it a real old-fashioned summertime dessert that is very kid-friendly. Blessings...

Recipe:

Shortcake:

2 cups unbleached flour
2 tbsps. sugar
3 tsps. baking powder
1/2 tsp. salt
1/2 cup butter
1 egg
2/3 cup milk

1. Combine first 4 ingredients in a medium bowl.
2. Cut in the butter till mixture resembles coarse crumbs.
3. Measure the milk in a 1 cup measuring cup and add the egg; blend with a fork until the egg is thoroughly mixed with the milk.
4. Add all at once to the flour mixture and stir just enough to moisten and combine.
5. Spread dough in a greased 8 x 1-1/2-inch round cake pan, building up edges slightly. Dough will be sticky.
6. Bake in a 450 degree oven for 15 to 18 minutes, or until toothpick inserted in center comes out clean.
7. Remove from pan and cool on wire rack.

Fresh strawberries sugared to taste and sliced, or mashed with a potato masher. Do this a little in advance so the berries will juice. I used 3 baskets of berries for 8 servings.

Whipped cream: If you are going to serve the whole shortcake, whip 1 cup heavy cream with 2 tbsps. powdered sugar and 1 tsp. vanilla until soft peaks form. If you will be serving it over several days, cut the whipped cream down to 1/4 cup per two servings and adjust the sugar and vanilla accordingly.

Yield: 8 servings

Strawberry Dessert

Strawberry pie is delicious, but not everyone likes to be bothered with the pie crust part of the process. This recipe is similar in taste to the pie because it has fresh, sliced strawberries on top of the dessert and then is covered with a strawberry glace, but the crumb crust is simply patted into a 9" round cake pan. Simple enough, that with Mother's Day coming this Sunday, older children could make dessert for Mom. Blessings...

Recipe:

2 cups biscuit/baking mix
2 tbsps. sugar
1/4 cup cold butter

Mix baking mix and sugar. Cut butter in with a pastry blender. Pat mixture into a round 9" x 1-1/2" cake pan. Bake in a preheated 375 degree oven for 10 minutes.

While crust is baking, combine;

1/3 cup sugar
1/2 tsp. ground nutmeg
2 egg yolks
1 cup sour cream

When crust is done, spread sour cream mixture over crust and return to oven for an additional 20 minutes. Cool completely on a wire rack.

1-1/2 cups small strawberry halves (you may need a few more)
Glaze
Sweetened whipped cream

While dessert is cooling, wash and prepare strawberries, and make glaze.

Glaze:

1/2 cup of the strawberry halves
1/4 cup sugar
1 tbsp. cornstarch
1/4 cup water
a drop of red food color, if desired

In a small saucepan, combine the sugar and cornstarch. Add the strawberries and mash with a potato masher; add the water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add a drop of red food color if you want a deeper red color in the glaze. Cool the glaze.

Assembly:

Arrange the remaining strawberry halves on top of the sour cream layer. Spoon the glaze over the berries. Refrigerate the dessert. Serve with whipped cream.

Serves: 6-8
Note: The crust is very firm, like a shortbread crust, when first baked and will soften in the refrigerator. You may want to make the dessert a day in advance. My husband preferred the softer crust, I love shortbread, so I was happy either way.

Strawberry Soup

When I was growing up, my Mom began a tradition in our family of allowing the birthday child to have a say in their birthday dinner. This was a tradition that I loved and carried on with my family. This recipe for Strawberry Soup was a favorite of my sons when he was a child, and was always requested. It is quickly prepared in the blender, and it is so good as a first course or as a light dessert. I do hope you will give it a try, blessings...

Recipe:

1 pint strawberries, 2 cups
1/2 cup white wine
1 tsp. lemon zest
1/2 cup sugar
2 tbsps. fresh lemon juice

1. Wash and hull strawberries; set 3 aside for garnish, if desired.
2. Place all ingredients in blender; cover and blend for about 1 minute. Scrape down   sides of container, if necessary, and blend a little longer to make sure mixture is smooth.
3. Cover and refrigerate until soup is well chilled.
4. Serve soup in small bowls garnished with sliced reserved berries, if desired.

Yield: 2 2/3 cups or about 3 servings
Note: White Chocolate Mousse with Berries is posted on blog post dated 4/11/12