Successful Salad in the Summertime

I have said it before, but there is nothing harder than cooking in a hot kitchen during the heat of summertime. So, we didn't cook today. We opted for a salad, and it turned out quite nicely. It was even edible, despite eating pink chicken.

Strawberry Salad:

1 bag Italian Mix
1/2 cup sunflower kernels
1 cup strawberries
1/2 lemon pepper rotisserie chicken
1/2 cup Ken's Raspberry Walnut Vinaigrette

Chop the lettuce, shred the chicken, wash and slice the strawberries, and combine everything in a large salad bowl. Enjoy!

Put the Cake Into the Strawberries

This is from Paula Deen's May/June 2008 magazine


Strawberry Cake:

1 box white cake mix
1, 3-ounce box strawberry flavored instant gelatin
10 ounce package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup oil
1/4 cup water
Strawberry cream cheese frosting (recipe follows)

Preheat oven to 350. Lightly grease two, nine-inch cake pans. In large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil and water. Beat and medium speed with electric mixer until smooth. Pour into prepared pans and bake for 20 minutes or until toothpick inserted in center comes clean. Let cool for 10 minutes, then remove from pans and cool on wire racks. Spread frosting between layers, and on top and sides of cake.

Strawberry cream cheese frosting:

1/4 cup butter, softened
1, 8-ounce package cream cheese, softened
10-ounce package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners sugar

In large bowl, on medium speed, beat butter and cream cheese until smooth. Beat in 1/4 cup strawberry puree. Reserve remaining puree for another use. Beat in extract and gradually add sugar. Combine until smooth.

Strawberries Galore

Strawberry Butter:

1/2 stick butter
2-3 Tbsp. confectioners' sugar
2-3 Tbsp. finely chopped strawberries

Combine all ingredients until well blended.

Soup in the Summer

Summer Strawberry Soup:

2 cups vanilla yogurt
1/2 cup orange juice
2 lbs. fresh strawberries, halved (8 cups)
1/2 cup sugar

In blender, combine yogurt, orange juice, strawberries and sugar in batches, cover and process until blended. Refrigerate for at least two hours. Garnish with additional yogurt and mint leaves if desired.

Deliciously Different

Apologies for the long time between posts -- blame it on the real world.

Strawberry Balsamic Chicken:

3-4 T olive oil or canola oil
4 boneless, skinless chicken breast halves
1/2 tsp salt
1/4 tsp pepper
1/3 cup finely chopped almonds
1/4 cup green onions
1/3 cup chicken broth
1/3 cup strawberry preserves
3 T balsamic vinegar
1 tsp dried rosemary
1, 10-ounce package spinach

In a large nonstick skillet, heat oil over medium high heat. Season chicken with salt and pepper. Dredge in almonds. Place chicken in oil. Cook four minutes on each side or until no longer pink. Remove chicken from pan and keep warm. Reduce heat to medium. Saute green onions for one minute. Add chicken broth, preserves, vinegar and rosemary. Simmer uncovered until slightly thickened, about three minutes. Place spinach on serving platter. Top with chicken and pour balsamic sauce over all.

Berry Good Breakfast

It seems as if there are a number of recipes floating around that I would call "election fare". I decided to post something that comes from Taste of Home Best Holiday Recipes. This is something you could make and have before you go out and vote. If you prefer, you could make it Wednesday morning after you have been up all night watching election results. I absolutely love strawberries, so I think this recipe is just perfect.

Strawberry Coffee Cake:

1 Tbsp. corn starch
1 10oz. pkg. frozen, sweetened, sliced strawberries
1/4 tsp. ground cinnamon
1/4 tsp. almond extract
2 1/3 cups all purpose flour
3/4 cup sugar
3/4 cup cold butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
3/4 cup buttermilk
1 egg, lightly beaten

In a large saucepan, combine corn starch and strawberries until blended. Bring to a boil over medium heat until thickened. Remove from heat. Stir in cinnamon and almond extract. Set aside. In a large bowl, combine flour and sugar. Cut in the butter until mixture is crumbly. Set aside 1/2 cup for topping. Add baking powder, baking soda, and salt to remaining flour mixture. Stir in buttermilk and egg until moistened. Spread 1 1/2 cups batter into a greased square baking dish. Carefully spread with strawberry mixture. Drop remaining batter over strawberry mixture. Sprinkle with reserved crumb mixture. Bake at 350 for 35 to 40 minutes or until golden brown.

Think Pink

This week brought happy and sad news. This recipe is so appropriate because all the news relates to the color pink. First the good news: James and I are going to have a niece.. We love little boys, but finally after three nephews, we have a niece on the way. However, we also received disappointing news that one of my dearest friends has been diagnosed with breast cancer. So, in honor of my friend and our niece to be, I bring you the following:

PINK CAKE:

1 pkg. white cake mix
1 3oz. pkg. strawberry jello
1 10oz. box frozen sweetened sliced strawberries
1/2 cup water
1/2 cup vegetable oil
3 eggs

Thaw the strawberries and drain the juice. Reserve the juice for the frosting. Grease and flour 2 , 9 inch cake pans. Mix cake mix, jello, water, and oil. Add eggs one at a time. Add drained strawberries to batter. Bake at 350 degrees for 25 minutes. Cool completely before frosting.

Frosting:

1 box confectioner's sugar
1 stick margarine (at room temperature)
strawberry juice

Beat margarine until smooth. Add sugar and mix until creamy. Add enough strawberry juice to reach spreadable consistency. Spread over cooled cake.

Favorite Summer Dessert

There is nothing better in the summer than strawberries. The only issue is that I buy so many of them. If you frequent them, then you know they do not last forever. One way to use them up is to make this easy, yummy pie. Hope you like it!

Strawberry Pie:

1 pie crust shell
1 quart fresh strawberries
1 cup sugar
3 Tbsp. cornstarch
1 cup water
red food coloring
1 tub cool whip

Bake and cool pie crust shell according to package directions. I use the ready to roll pie crust. Wash and hull strawberries. Mix sugar and cornstarch together in saucepan. Stir in water gradually until mixture is smooth. Cut up 1 cup of berries. Add berries to cornstarch mixture. Cook and stir over medium heat until thick and clear. Stir in a couple of drops of food coloring. Cool the mixture. Stir in remaining berries. Pour into pie shell. Chill until firm. Spread cool whip over top of pie.