Seeing how next month is National Strawberry Month and strawberries are in season down here, I thought it only appropriate to discuss one of my cravings. Strawberries are a soft, red fruit studded with seeds. Believe it or not, they are not actually a berry by definition. I am fortunate, in that, I have access to fresh picked strawberries right now. They go bad quick, but they are far better than the grocery store crop. If you can, try to get a bunch while they are in season, you won’t regret it.
Last weeken, I took ones that were going to turn and made them into popsicles for the kiddos. It is simple, place 3 cups of strawberries in a blender, rinsed and tops cut off, a few tablespoons of lime juice, and a little sugar. Blend it up and place in ice popsicle molds. Soooo good!
Here are a few more of my favorites, just in case you have a strawberry craving yourself.
Chicken Cutlets with Strawberry-Avocado Salsa
1 1/2 cups chopped strawberries
1/2 cup diced peeled ripe avocado
2 tablespoons minced seeded jalapeño pepper
2 tablespoons chopped fresh cilantro
2 teaspoons fresh lime juice
3/4 teaspoon kosher salt, divided
1 tablespoon olive oil
4 (4-ounce) chicken breast cutlets
1/4 teaspoon freshly ground black pepper
4 lime wedges
- Combine strawberries, avocado, jalapeño, cilantro, lime juice, and 1/4 teaspoon salt in a small bowl; toss to combine.
- Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Sprinkle chicken with remaining 1/2 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done.
- Divide chicken among 4 serving plates, and spoon salsa evenly over each serving. Garnish each serving with a lime wedge.
Strawberry Shortcake Recipe
TOTAL TIME: Prep: 25 min. Bake: 20 min. MAKES: 9 servings
2/3 cup sugar
1/4 cup shortening
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup milk
1-1/2 quarts fresh or frozen strawberries, sliced
In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack.
Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with more berries and a dollop of whipped cream. Serve immediately. Yield: 9 servings.