Strawberries

Roasted Asparagus Salad with Strawberries

June 4, 2014 by Kay Leave a Comment

It’s definitely asparagus and strawberry season in my neck of the woods and oh how I love asparagus and strawberries! Roasted Asparagus Salad with Strawberries marries the two and the end result is a tasty salad that makes your mouth sing.

Roasted Asparagus Salad with Strawberries starts with roasted asparagus and is topped with strawberries, bacon, feta cheese and a home made honey balsamic vinaigrette. Simply delicious.

I served this at a dinner party and there was not one bite left. Rave reviews from everyone. I have put this on my list of recipes to make while we are vacationing in the Outer Banks.

For a quick fix I make Roasted Asparagus, click here for that recipe but I thought it was time to come up with a salad recipe using roasted asparagus.

Happy Wednesday!

Enjoy!

Roasted Asparagus Salad with Strawberries

Rating: 51

Yield: 6 Servings

Roasted Asparagus Salad with Strawberries

Ingredients

2 dozen asparagus spears
1 tbsp. olive oil
½ tsp. salt
½ tsp. pepper
6 slices bacon, chopped
1 – 16 ounce container fresh strawberries, sliced
½ cup crumbled feta cheese
4 tbsp. honey balsamic vinegar
2 tbsp. olive oil
1 1/2 tbsp. Dijon mustard
1/4 tsp. garlic powder

Instructions

Preheat the oven to 375 degrees.
Lay the asparagus out on a baking sheet, sprinkle with the olive oil and roll the asparagus around so they are all coated with the olive oil. Sprinkle with the salt and pepper. Bake for 10-12 minutes, until bright green in color.
While the asparagus are roasting, cook the chopped bacon over medium heat until brown and crispy. Transfer to a plate lined with paper towel and set aside.
When the asparagus are done roasting add them to a platter and top with the strawberries, bacon and feta cheese.
To make the vinaigrette:
Whisk together the vinegar, olive oil, mustard and garlic powder.
Pour the vinaigrette over the salad and serve.

http://www.lovefoodwillshare.com/roasted-asparagus-salad-strawberries/

Asparagus

Bacon

Honey Balsamic Vinaigrette

Strawberries

Roasted Asparagus Salad with Strawberries

Chopped Salad with Strawberries

April 22, 2014 by Kay 8 Comments

Chopped Salad with Strawberries is a hearty salad filled with fresh vegetables, two kinds of lettuce, strawberries, croutons and is topped with a delicious vinaigrette.

I love salads. I especially love to order large salads when I go out to eat, so I decided I need to come up with some restaurant quality salads at home. Chopped Salad with Strawberries was a big success.

I opted for two kinds of lettuce, mixed greens and iceberg lettuce. I love the crispness of the iceberg lettuce with the mixed greens. For vegetables I used a sweet red pepper, a shallot, and a seedless cucumber. I added in fresh strawberries, feta cheese and home made croutons.

For the dressing, I made a home made herb vinaigrette and used a strawberry vinegar. I love vinaigrette’s, they are so easy to whip up and are way better than a store bough salad dressing. Trust me, it’s worth the time to make a home made vinaigrette.

I am looking forward to creating more salads!

Enjoy!

Chopped Salad with Strawberries

Rating: 51

Yield: 4 Servings

Chopped Salad with Strawberries

Ingredients

1 head iceberg lettuce, chopped
1 package, 6 ounces, mixed greens
2 shallots, sliced think
1 large or 2 medium sweet red peppers, chopped
1 seedless cucumber, chopped
Feta Cheese crumbles
Croutons
For the Herb Vinaigrette:
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 cup sugar
1/4 cup strawberry vinegar (you can also use red wine or raspberry)
1/2 tsp. salt
1/2 tsp. bail
1/2 tsp. oregano
1/2 cup olive oil

Instructions

Arrange the lettuce, veggies, strawberries and cheese in a large bowl.
Whisk together all the ingredients for the vinaigrette and pour over the salad.
To make home made croutons:
Use a 1/2 loaf of day old bread, french or italian loaf works great. Cut the bread into large chunks and add to a baking sheet. Drizzle some olive oil over the bread chunks and sprinkle with salt and pepper. Bake at 375 degrees for 10-15 minutes. Keep an eye on them, you don't want to over bake the croutons.

http://www.lovefoodwillshare.com/chopped-salad-with-strawberries/

Lots of lettuce and vegetables.

Herb Vinaigrette

Feta Cheese and Home Made Croutons

Delicious vegetables and strawberries

Chopped Salad with Strawberries

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Strawberry Muffins

March 27, 2014 by Kay 13 Comments

My recipe for Strawberry Muffins is an easy to prepare muffin that is filled with fresh strawberries and topped with cinnamon & sugar.

If you are stuck in a breakfast rut, here is a recipe that will get things moving. This recipe is considered a lite recipe, lower in calories than most muffins. Along with eating them for breakfast you could also have them as a snack or perfect for lunch.

Ripe strawberries are perfect for this recipe, they are sweeter when they are ripe. As you can see by the pictures they are baked to a golden brown and the strawberries really stand out. You could easily freeze these muffins in an air tight container for up to 1 month.

Strawberry Muffins

Enjoy!

Strawberry Muffins

Rating: 51

Yield: 18 Muffins

Strawberry Muffins

Ingredients

3 cups + 1 Tbsp all-purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
10 Tbsp unsalted butter, cubed and softened
3/4 cup sugar
2 large eggs
2 tsp vanilla
1/4 tsp almond extract
1 1/2 cup plain fat-free Greek yogurt
Generous 1 1/2 cup chopped strawberries (~8 oz by weight, after hulling)
Cinnamon and sugar, for sprinkling tops (optional)

Instructions

Preheat oven to 400
Mix 3 cups flour, baking powder, baking soda, salt in medium bowl; set aside.
Cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
Add eggs, one at a time, beating well after each addition followed by the vanilla and almond extract.
Beat in half of dry ingredients, followed by a third of the yogurt.
Add remaining dry ingredients in two batches, alternating with the yogurt, until incorporated.
Toss strawberries with the remaining 1 Tbsp flour and add to the mixer, mixing for just a few more seconds to distribute evenly (the batter will be very, very thick).
Spray a muffin tin with non-stick spray or line with paper liners.
Divide the batter evenly among cups.
Sprinkle tops lightly with cinnnamon and sugar, if using.
Bake for 8 minutes and then decrease oven temperature to 375 and bake for ~12 more minutes until golden brown and a skewer inserted in the center comes out clean.
Let cool 5 minutes in the pan before removing and cooling completely.
Will keep ~3 days in a covered container.

Notes

Recipe adapted from Confessions of a Foodie Bride

http://www.lovefoodwillshare.com/strawberry-muffins/

Chocolate Strawberry Cupcakes

January 20, 2014 by Kay 4 Comments

Chocolate and Strawberry, a great combination but in this recipe for Chocolate Strawberry Cupcakes it is fantastic! Which do you like more chocolate or strawberries? or both? I think I would need to lean towards chocolate.

The chocolate cupcakes have a double dose of chocolate with a chocolate cake mix and chocolate pudding. The strawberry butter cream is made with fresh strawberries and compliments the chocolate cupcakes nicely. These cupcakes are the moistest (not really a word, is it?) cupcakes I have ever eaten.

Chocolate Strawberry Cupcakes

Chocolate Goodness

Chocolate Strawberry Cupcakes

Rating: 51

Yield: 24 Cupcakes

Chocolate Strawberry Cupcakes

Ingredients

FOR THE CUPCAKES
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1/2 cup warm water
FOR THE BUTTERCREAM FROSTING
3 sticks unsalted butter, softened
pinch of fine grain sea salt
1 tablespoon vanilla extract
2 pounds confectioners’ sugar, sifted
6 ounces strawberries, pureed
4-6 tablespoons heavy cream

Instructions

FOR THE CUPCAKES
Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about two minutes on medium speed until well combined.
Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
Bake in preheated oven for 18-22 minutes or until a toothpick entered into the center of a cupcake comes out clean. Allow cupcakes to cool inside muffin tins for about 10 minutes.
Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
FOR THE BUTTERCREAM FROSTING
In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
Add salt, vanilla, 3 tablespoons of heavy cream and strawberry puree. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
Pipe frosting onto cooled cupcakes.

Notes

Cupcakes will store in a sealed container within the refrigerator for two days.

http://www.lovefoodwillshare.com/chocolate-strawberry-cupcakes/

Strawberry Goodness

Recipe adapted from My Baking Addiction

Strawberries

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