Tag Archives: strawberries

Chicken Cutlets with Strawberry-Avocado Salsa

Yes, I’m here! It’s been way, way too long since I’ve posted anything but I’ve been traveling for the past four weeks (first London, then Chicago) and now is the first time I’ve had a chance to sit down and get it done. It was nice to be back in my kitchen over the weekend, making some food. I feel like my diet and exercise has taken a nosedive over the past month so it’s time to get it together again. I came across this recipe for Chicken Cutlets with Strawberry-Avocado Salsa on the flight to Chicago and ended up buying the ingredients to make it when I landed. But then…I ate the avocado with eggs, the chicken with adobo seasoning, and the strawberries with ice cream. My plan failed. So, I tried it again over the weekend and actually got this dish made. And I wasn’t disappointed.

Chicken cutlets are given a boost of flavor from a vibrant salsa made with strawberries, avocado, lime, cilantro, and jalapeño. The sweet strawberries, creamy avocado, and spicy jalapeño are all perfect complements to each other and then the fresh cilantro and citrusy lime really round everything out. This is such a perfect summertime dinner, especially if you are watching your waistline, and this salsa is good enough to eat with nothing but a fork. If only I’d made this recipe last weekend, maybe I wouldn’t be so worried about my waistline now.

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Combine strawberries, avocado, jalapeño, cilantro, lime juice, and 1/4 teaspoon salt in a small bowl; toss to combine.

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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.

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Divide chicken among 4 serving plates, and spoon salsa evenly over each serving. Garnish each serving with a lime wedge.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Grilled Chicken Salad with Strawberries and Feta

I was traveling for work last week and had a lot going on which meant hardly any exercise and lots of bad eating. I actually don’t mind traveling for work but at the same time, I love being in a normal routine at home of making good food and hitting the gym. The one morning I actually made it to the gym? It was packed with every machine taken. I did some exercises in my room instead but that didn’t really do me much good for the rest of the week. So this week, I’m back on track. (I feel like I’m always saying that.) Salad…and more salad. Luckily, I came home to the latest Cooking Light magazine in my mailbox which had this Grilled Chicken Salad with Strawberries and Feta. It seemed meant to be.

Chicken breasts are marinated briefly in simple olive oil and balsamic vinegar before being grilled. Strawberries, arugula, and red onion are mixed with a little more oil and vinegar before being topped with the chicken and tangy feta cheese. This salad is simple and a little bit perfect. Strawberries and balsamic already pair so well together but added with the marinated chicken and spicy arugula, it just makes this salad so hearty and flavorful. I’ve been craving strawberries lately so this was a great way to enjoy them before they are perfectly in season. Salads can be good like that.

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Combine 2 tablespoons oil and 2 tablespoons vinegar in a large zip-top plastic bag. Add chicken to bag; seal. Let stand 10 minutes, turning occasionally. Heat a grill pan over medium-high heat. Remove chicken from marinade; discard marinade. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add chicken to pan; grill 5 minutes on each side or until done. Cut into slices.

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Combine remaining 1 tablespoon oil, remaining 1 tablespoon vinegar, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and sugar in a large bowl, stirring with a whisk. Add strawberries; toss to coat.

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Add arugula and onion to strawberry mixture; toss gently to combine.

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Sprinkle feta over salad. Divide salad among 4 plates; top evenly with sliced chicken.

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Additions: None

Omissions: None

Substitutions:

  • Regular balsamic vinegar

Overall Rating: Love It

Source: Cooking Light magazine

Summer Sangria

Happy 4th of July! With the recent humidity and summer thunderstorms (not to mention the random hurricane), it officially feels like summer finally. Some of us in the northeast are still dealing with cloudy and/or rainy skies on this Independence Day but since when does the weather keep us from enjoying a cocktail? This Summer Sangria is quick, simple, and packs a punch.

White wine (I used Sauvignon Blanc but Pinot Grigio would be good also) and flavored rum or vodka (I used passion fruit rum) are mixed with a  little simple syrup and fruit.  Raspberries, blueberries, and strawberries made this summer cocktail especially patriotic for the weekend but grapes, peaches, oranges, kiwi or mango would be great additions too. Basically, use any fruit, any white wine, and any flavored spirit to make this quick sangria. I hope everyone has an amazing holiday weekend and enjoys their freedom, rain or shine.

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Combine wine, rum (or vodka), fruit and simple syrup in a large pitcher. Cover and chill at least 2 hours. Add ice; serve immediately.

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Additions: None

Omissions: None

Substitutions:

  • Strawberries and blueberries

Overall Rating: Love It

Source: Coastal Living magazine

 

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