You are here: Home / Archives for Strawberry

Cubed Turkey Salad with Strawberry Vinaigrette

March 31, 2010 By The Recipe Mom Leave a Comment
stawberries

stawberriesWhat You Need:

8 C of salad greens
2 1/2 C cooked turkey cut into cubes
2 C of kiwi, peeled and sliced
1 C of cherry tomatoes
1/2 C toasted almonds, sliced
1 C fresh strawberries, chopped coarsely
2 T of red wine vinegar
1/8 t pepper

How to Make It:

Place the salad greens into a large salad bowl.
Add the turkey and toss to combine.
Spread the kiwi over the top of the salad.
Add the cherry tomatoes.
Top with the sliced almonds.
Put the strawberries, vinegar and pepper into the blender.
Blend until smooth then drizzle the vinaigrette over the salad tossing to coat well.

Makes 4 servings

This refreshing summertime salad makes a great quick fix meal. Add slices of French bread, bread sticks or crackers on the side. Chicken may be used in place of the turkey if you like.

Preparation Time: approximately 20 minutes
Total Time: approximately 20 minutes

Nutritional Information: (approximate values per serving)
Calories 318; Fat 11g; Saturated Fat 2g; Carbohydrates 25f; Fiber 7g;
Protein 30g; Cholesterol 67 mg; Sodium 138 mg

Filed Under: Dinner Ideas, Lunch Ideas, Poultry, Recipe Cards, Recipes, Side Dishes, Snacks, Soups and Salads Tagged With: , , , , , , , , , , , , ,

Strawberry Apple Bagel Spread

December 22, 2009 By The Recipe Mom Leave a Comment
bagel

bagelWhat You Need:

1/2 C of strawberry cream cheese, softened
1 large red apple, cored and chopped small
2 bananas, chopped small
4 cinnamon flavored bagels

How to Make It:

In a mixing bowl put the cream cheese and stir until smooth and creamy.
Coat the apples and bananas with the cream cheese.
Toast each half of a split bagel in the toaster until slightly crispy.
The toasted bagels are cut into bite size pieces.
The bagel pieces are served with the spread on the side.

Makes 8 servings

You may use any flavor bagels in this recipe. You can also toast the bagels in a 375 degree oven for about 10 minutes. Cut the bagels into bite size pieces before toasting. Coat them with melted butter and sprinkle with cinnamon. Put in the oven and turn often during baking time. Be sure to cool before serving.

Preparation Time: approximately 20 minutes
Toasting Time: approximately 10 minutes
Total Time: approximately 30 minutes

Nutritional Information: (approximate values)
Calories 160; Fat 6 g; sodium 200 mg; carbohydrates 24 g; sugars 6 g;
protein 4g

Filed Under: Appetizers, Kid Friendly, Party Foods, Recipes Tagged With: , , , , , , , , , , ,

Strawberry Pineapple Citrus Punch

November 19, 2009 By The Recipe Mom Leave a Comment
punch

punchWhat You Need:

1 1/2 C of sugar
8 quarts of water, divided
4 (.14 oz.) pkgs. unsweetened strawberry drink mix
3 (6 oz.) cans frozen orange juice, thawed
2 1/4 C frozen lemonade concentrate
2 (46 oz.) cans unsweetened pineapple juice
2 liters of ginger ale

How to Make It:

In a large saucepan over medium heat put the sugar and 2 quarts of the water.
Cook until the sugar is completely melted, stirring constantly.
Take from the heat and add the strawberry drink mix.
Cool the mixture to room temperature.
Put the mixture in a large punch bowl to serve.
Stir the orange juice and lemonade into the strawberry mixture until well combined.
Stir in the pineapple juice and remaining water.
Pour the ginger ale into the punch and stir slightly to combine.

Makes 3 gallons

This is a quick and easy drink to serve on your Christmas buffet. The kids will love the taste.

Filed Under: Christmas, Drinks and Smoothies, Kid Friendly, Recipe Cards Tagged With: , , , , , , , , ,

Strawberry and Sweet Basil Ice Cream

June 9, 2009 By The Recipe Mom Leave a Comment
sorbet-strawberry

sorbet-strawberryWhat You Need:

3 C of milk, divided
3/4 C of sugar
6 egg yolks, lightly beaten
6 large sweet basil leaves
3 C of strawberries, halved

How to Make It:

Place a saucepan over medium heat.
Pour 1 1/2 C of milk into the saucepan.
Whisk in the sugar and egg yolks until well combined.
Add the sweet basil leaves to the pan.
Press the basil leaves against the side of the pan with a wooden spoon to bruise the leaves.
Cook the mixture for 5 minutes, stirring constantly, or until a finger mark runs clear on a coated metal spoon.
Stir in the remaining milk and set the pan aside to cool slightly.
When cooled, cover the pan with plastic wrap and set aside.
Puree the strawberries in the blender until smooth.
Remove the basil leaves from the milk mixture and discard.
Stir the strawberry mixture into the milk mixture until blended in well.
Cover with plastic wrap and chill for at least 2 hours or until very cold.
Transfer the chilled mixture to the ice cream maker and freeze according to the directions for your maker.
Ripen the ice cream for 4 hours.

Makes 12 servings

Bruising basil leaves is important in releasing their full flavor. It allows the flavor to blend in without crushing the leaves. Crushed leaves are difficult to remove them from the cooked mixture.

Filed Under: Desserts, Ice Cream, Kid Friendly, Recipes, Snacks, Summer Cooking, Today's Kitchen Tagged With: , , , , , , ,

Summer Berry Custard Ice Cream

May 17, 2009 By The Recipe Mom Leave a Comment
strawberry-ice-cream

strawberry-ice-creamWhat You Need:

2 C of strawberries
1 C sugar, divided
1 egg, lightly beaten
2 3/4 C half and half, divided
1 t vanilla

How to Make It:

Clean the strawberries and cut them half.
Place the strawberries and a 1/2 C of the sugar into a saucepan.
Place the pan over medium low heat,
Stirring often, cook the berries for 18 minutes or until soft.
Transfer the mixture into the blender.
Puree the berry mixture until very smooth.
Pour the mixture into a bowl and cover.
Chill 4 to 24 hours.
Put the egg into a saucepan.
Add in 1 C of the half and half and stir to combine.
Set the pan over medium heat and stirring constantly cook the mixture for 5 minutes or until it passes the spoon test (see the tip below.)
Place the mixture into a mixing bowl and stir in the remaining half and half.
Fold in the vanilla.
Place plastic wrap over the bowl and chill 4 to 24 hours.
Pour the mixture into your ice cream maker.
Freeze as directed by the manufacturer.
Ripen at least 4 hours in the freezer.

Makes 8 servings

When making a custard type of ice cream it is important to cook the egg mixture to the right stage. To check the custard place a metal spoon into the mixture and coat the bottom part of the spoon. Remove the spoon and run your finger down the spoon. If the finger trail is clear the custard is done.

Filed Under: Ice Cream, Recipes, Summer Cooking, Today's Kitchen Tagged With: , , , ,

Strawberry Packed Breakfast Bars

April 27, 2009 By The Recipe Mom Leave a Comment

pinkroses
What You Need:

1 1/2 C quick cooking rolled oats
1 C + 2 T of flour, divided
3/4 C brown sugar, packed
3/4 C butter
1/4 C sugar
1/2 t + 1/4 t ground ginger, divided
2 C fresh strawberries, sliced
3/4 C powdered sugar
3 t apricot nectar

How to Make It:

Bring the oven temperature to 350 degrees.
Place foil in an 8X8 pan allowing the foil to extend over the edges of the pan.
Pour the oats into a bowl.
Dump 1 C of flour and the brown sugar in with the oats.
Add the butter and use a pastry blender to cut the butter into the mixture until it resembles small balls.
Remove 1 C of the mixture and place in a separate bowl.
Press the remaining mixture into the bottom of the prepared pan.
Bake the crust for 25 minutes.
Remove and allow the crust to cool.
Place the sugar into a mixing bowl.
Add the remaining flour to the sugar.
Stir in 1/2 t of the ginger until well combined.
Stir the strawberries into the mixture until completely coated.
Spread the mixture over the cooled crust.
Cover the top with the reserved oat mixture.
Bake 32 minutes or until bubbly around the edges.
Remove the bars and place on a wire rack to cool to room temperature.
Place the powdered sugar into a sifter and sift it into a small mixing bowl.
Sprinkle the remaining ginger into the sugar and toss to combine.
Add the apricot nectar and stir until all the ingredients are blended together well.
When the bars have cooled drizzle the icing over the top and cut.

Makes 16 bars

Preparation Time: approximately 25 minutes
Baking Time: approximately 57 minutes
Cooling Time: 2 hours

Blueberries or raspberries can be used in these bars in the place of the strawberries. For something a little different try rhubarb. These will make a great breakfast, snack or dessert for Mom’s special day.

Filed Under: Breakfast Foods, Mothers Day, Recipes, Today's Kitchen Tagged With: , , , ,