When you need a quick and easy appetizer to please a crowd, give these Blue Cheese Stuffed Strawberries a try. Created by dietitian Christy Wilson of Christy Wilson Nutrition, they are a sweet and savory bite-sized treat perfect for any get together.
Place raw sugar on a small plate. Rim the lip of two tall glasses with honey and press into the raw sugar. Set aside.
Place 6 mint leaves, 1 lime wedge, 3 strawberries, ½ pineapple slice, juice of half a lime, and ¼ teaspoon sugar in each glass. Use a muddler (or bottom of a wooden spoon) to gently muddle ingredients.
Fill each glass with ice, 2 ounces of rum, and ½ cup of pineapple juice. Gently stir and top with a splash of sparkling water. Garnish with a pineapple and strawberry on a skewer.
Cabbage in a smoothie? You betcha! Cabbage and strawberries blend together to make a beautiful smoothie that tastes great but is also nutritious. Cabbage is an excellent source of vitamin C, and so are strawberries (110% of the DV to be exact)! Both also provide potassium, a mineral that is important for maintaining a healthy blood pressure.
2 cups sliced strawberries, frozen (about 10 medium berries)
1 small banana, sliced and frozen
⅔ cup plain 2% Greek yogurt
Break up the frozen cabbage with your hands, add 1½ cups water to start and puree in a high power blender until it looks like very coarse shaved ice. Add up to ½ cup more water to get this consistency, if needed.
Next, add strawberries, banana and Greek yogurt and blend again until smooth. Leftovers may be stored in the refrigerator for up to 24 hours.
Ice cream floats bring back so many great memories of summer and good times spent with friends and family. This Strawberry Float recipe is a bit dressed up – almost too pretty to eat! Fix these up for a backyard BBQ, a quick and easy dessert that the kids will love, or even just an indulgent afternoon treat.
We’ve made ours with dairy-free vanilla ice cream, but you can use regular ice cream if you prefer.
16 fresh California strawberries, hulled and chopped
¼ cup honey/maple syrup
¼ cup water
To make Strawberry Syrup:
In a medium saucepan bring strawberries, honey/maple syrup and water to a boil over medium heat. Mash strawberries as they cook to break them down & release more juices. Once boiling, reduce to medium-low heat and cook for an additional 8 mins. Remove from heat and let cool. Add to a bowl, cover and refrigerate for a few hours.
To make Float:
Divide strawberry syrup mixture between 2 tall glasses. Pour in equal amounts of sparkling water and stir to combine. Top each with a scoop of dairy free vanilla ice cream, serve immediately with a straw & spoon.
6 Tbsp non-fat plain Greek yogurt, room temperature
3 cups diced strawberries
1 Tbsp honey
1 batch of your go-to buttercream frosting, or store bought
To make Cupcakes:
Preheat the oven to 325 degrees. Line two 12-cup muffin tins with 18 paper liners.
In a medium mixing bowl, whisk together the flour, baking powder, and salt.
Using a stand mixer, cream together the butter and sugar on medium-high speed until pale and fluffy, about 8 minutes. Add the eggs, one at a time, beating them in thoroughly between each and scraping the sides of the bowl as necessary. Add the vanilla, and mix well.
Reduce the speed to low, and add the flour mixture in two batches, alternating with the Greek yogurt. Beat until well incorporated.
Divide the batter evenly between the 18 lined muffin cups, about ¼ cup in each.
Bake until a toothpick inserted in the middle comes out clean, about 30 minutes. Let cool thoroughly on a wire rack.
Stir the honey into the diced strawberries and mix well.
Spoon buttercream frosting into a pastry bag fitted with a large round tip.
Using a teaspoon, scoop out a hole in the center of each cupcake. Fill the hole with 1-2 teaspoons of the strawberry mixture. Then pipe a large round of the buttercream around the strawberry filling. Top off with more strawberry filling.
Refrigerate until ready to serve.
Serving size: 1 cupcake Calories: 232 kcal Fat: 11.2 g Saturated fat: 6 g Trans fat: 1 g Carbohydrates: 30 g Sugar: 23 g Sodium: 241 mg Fiber: 0.6 g Protein: 2.5 g Cholesterol: 52 mg
We love any excuse to grill, and these Strawberry Jalapeño Salsa Pork Chops are no exception. Try to choose pork chops that are about 1 ½ inches thick; this will prevent them from drying out and becoming overdone.
In the bottom of a 9x9 pan, add honey, balsamic and roasted garlic. Whisk to combine.
To grill the Pork Chops:
Season pork with salt & pepper on each side. Nestle into the marinade, covering all sides. Cover and marinade for 1 hour to 24 hours, turning chops 2-3 times.
To grill, remove from marinade. Let sit for 20 minutes to remove chill. Cook using a cast iron skillet over medium-high heat or on an outdoor grill. Chops should cook in about 4-6 minutes each side, depending on thickness. Let sit 10 minutes before cutting.
To make Strawberry Jalapeño Salsa:
While pork chops are cooking, make salsa. In a chopper, add red onion, jalapeño, cilantro and juice from one lime. Pulse to chop into medium chunks.
Remove stems from strawberries. Chop into small, bite sized pieces.
In a bowl, add strawberries and honey; stir. Add onion and pepper mixture. Season with a sprinkle of salt. Let sit for about 5 minutes.
For a strawberry twist on the typical dinner routine, this Macadamia Crusted Halibut and Grilled Strawberry Relish is a great idea. This recipe is a great way to switch things up a little and surprise your fellow diners (kids, partners, parents, pets, etc.) while trying something new and delicious. Also, both fish and strawberries are great for heart health!
Take a break from your regular – you’ll be glad you tried this one.
16 medium to large fresh California strawberries, stemmed and cut in half
2 Tbsp plus 1 tsp macadamia nut or vegetable oil
Salt and white pepper
3 sprigs mint, leaves only, cut into very thin strips
2 Tbsp freshly squeezed lime juice
1 tsp finely chopped lime zest
Summer Strawberry Butter
1 cup white wine
½ cup fresh California strawberries, stemmed and sliced
2 Tbsp lemon juice
1 Tbsp sugar
8 Tbsp unsalted butter
Macadamia Crusted Halibut
½ cup toasted macadamia nuts
½ cup panko (Japanese bread crumbs)
½ cup all-purpose flour
4 eggs, lightly whisked
4 halibut filets (6 ounces each)
To make Grilled Strawberry Relish:
Toss halved strawberries with 1 teaspoon oil; season with salt and pepper.
On a gas or charcoal grill, or under a charbroiler, grill strawberries about 30 seconds on each side. Refrigerate until cold.
Toss with mint, lime juice and lime zest; adjust seasoning with salt and pepper.
To make Summer Strawberry Butter:
In a small saucepan over low heat, simmer wine, sliced strawberries, lemon juice and sugar until thick.
Whisk in butter, one tablespoon at a time, until emulsified; season with salt and pepper.
To make Macadamia Crusted Halibut:
Chop macadamia nuts roughly by hand or pulse in food processor. Mix with panko; season with salt.
Season flour with salt and pepper.
Place panko mixture, flour and eggs in 3 shallow bowls.
Season halibut with salt and pepper; lightly dredge one side of each filet in flour, patting off excess. Dip floured side of filet into eggs, then into panko mixture, patting to make sure that panko adheres.
In a large skillet, heat 2 tablespoons oil over medium high heat. Cook filets, crust side down, until golden. With a spatula, turn over carefully and cook until a small knife inserted into fish meets no resistance.
Spoon summer strawberry butter onto 4 plates, place halibut on top. Garnish with grilled strawberry relish.
Serving size: 1 filet Calories: 1042 kcal Fat: 54 g Saturated fat: 20 g Trans fat: 1 g Carbohydrates: 39 g Sugar: 9 g Sodium: 371 mg Fiber: 4 g Protein: 87 g Cholesterol: 436 mg
Is it us or is there bacon in everything these days? Not that we’re complaining! Hop on board the bacon bandwagon and whip up these Bacon + Strawberry Stuffed Pancakes for a breakfast treat that everyone will enjoy!