We are all capable of self-control. That is – until strawberries are involved. These colorful beauties entice us to the farmer’s market like nothing else. We could devour a whole bunch of the luscious fruits (all at once), but half the pleasure is coming up with a dozen different wonderful recipes to make with them. We’ve already shared our favorite strawberry shortcake recipes and frozen berry delights, but now we’re on the hunt for fresh strawberries.
Baked Strawberry and Stuffed Croissant French Toast
The perfect (make-ahead) brunch entrée for both spring and summer is a soft, buttery, flaky croissant filled with strawberries and extra creamy cream cheese.
- 4 big beaten eggs
- 1 gallon of whole milk
- 1 teaspoon vanilla extract plus 1 tablespoon
- 3 tbsp. elderflower liquor (St. Germain) (optional)
- kosher salt (1/2 teaspoon)
- 6-8 tiny croissants from the previous day
- 8 ounces room temperature cream cheese
- 1 cup sliced horizontally fresh strawberries, whipped cream, and maple syrup for serving
- a third of a cup of high-quality strawberry jam
- 3 tablespoons salted butter, with a little extra for the pan
- brown sugar (two teaspoons)
- 2 tbsp. genuine maple syrup
- Preheat the oven to 375 degrees Fahrenheit. Using butter, grease a baking sheet.
- Whisk together the eggs, milk, 2 teaspoons St. Germain, 1 tablespoon vanilla, and salt in a large shallow dish.
- Take the croissants and cut a 1-inch slit in the top of each one, using your knife to make room in the croissant without poking through the other sides (see above photos).
- Gently combine the cream cheese and strawberry jam in a mixing dish, creating red and white streaks. Fill a ziplock bag halfway with the mixture and cut the corner off the bag. Squeeze around 2 tablespoons of strawberry cream onto each croissant where the hole was made. Don’t worry about getting it quite right. Allow each croissant to soak in the egg mixture for 1 minute on each side. Place half of the croissants on the baking sheet that has been prepped.
- Brush a bit of the remaining egg batter on each croissant. Preheat the oven to 200°F and bake the croissants for 20-25 minutes, or until golden.
- Combine the butter, brown sugar, and 2 tablespoons maple syrup in a small saucepan. Using a pastry brush, evenly coat each croissant with butter. Bake for another 10 minutes, or until the croissants are crisp and caramelized on top.
- Combine 1 tablespoon St. Germain, 1 teaspoon vanilla, and 1 tablespoon maple syrup in a mixing bowl. Warm French toast with whipped cream, fruit, and maple syrup is served.
Strawberry Balsamic Chicken
Chicken and strawberries. I’ll admit it takes a while to picture the two being eaten at the same time, but it works.
- 4 chicken breasts, boneless and skinless
- 1 cup balsamic vinegar, salt & pepper to taste
- 4 oz. fresh mozzarella ball, coarsely diced
- 1 pint fresh strawberries
- 1/4 cup basil leaves, chopped
- In a ziplock bag, combine chicken breasts and balsamic vinegar. Refrigerate for a minimum of 5 minutes and up to 5 hours. Pour the remaining vinegar on top of the chicken when ready to cook. Season the chicken with salt and pepper.
- Bake for 30 minutes
- In a small saucepan over medium-high heat, bring the remaining vinegar to a boil. Reduce the heat to medium-low and continue to cook for about 10 minutes. Remove from the fire and place it away.
- To prepare a Caprese topping, combine mozzarella, basil, and strawberries in a small bowl.
- Transfer the chicken to serving plates when it’s done. Then sprinkle with the reduced balsamic vinegar and top with the strawberry Caprese topping.
- You may also add the strawberry Caprese mixture to the chicken in the oven dish during the last 5 minutes of baking as an alternative option. The cheese will have completely melted by this time, and the strawberries will be warm.
Strawberry BBQ Chicken, Spinach and Quinoa Salad
If you love salad, you’re gonna love this one. Strawberry BBQ chicken, spinach, and quinoa are a match made in healthy food heaven. The recipe is packed with nutrients and tastes great as well. It’s also super-easy to prepare.
- 1 cup well-rinsed quinoa
- 1/2 gallon of water
- 2 cups spinach (baby)
- 1 cup shredded or chopped cooked chicken
- 1 pound of strawberries
- 1 avocado (cup)
- 1/4 cup crumbled goat cheese
- 4 cooked and crumbled bacon strips
- 1/4 cup strawberry BBQ sauce (roasted)
- 2 green onions, chopped cilantro, salt, and pepper to taste
- Bring the water and quinoa to a boil, then lower to low heat and cover and cook for 15 minutes, or until the quinoa is cooked and has absorbed the liquid. Remove from heat and set aside for 5 minutes, covered.
- Slice the strawberries, dice the avocado, and slice the green onions in the meanwhile.
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