WRAL reporter Brian Shrader and our own Lisa Prince feature seasonal recipes in their weekly Got to Be Good Cooking segment using local ingredients. This month Brian and Lisa share a few delicious strawberry recipes to enjoy.
The first recipe is for a beverage that would be perfect for breakfast or a snack. Lisa suggests freezing fruit that is getting very ripe to use in smoothies. That keep you from needing ice.
- 1 cup milk
- 4 large NC strawberries
- 1 banana, frozen (peel bananas first before freezing)
- 1⁄2 cup vanilla yogurt
- 1 tablespoon honey
Wash and cap the strawberries. Combine milk, strawberries, banana, yogurt and honey in a blender and blend until desired consistency.
The next recipe is “like strawberry shortcake in one bite.” It was given to Lisa by Nanette Truelove of DJ’s Berry Patch in Apex.
- 1⁄2 cup sugar
- 1 egg
- 1⁄2 cup milk
- 1⁄4 cup oil
- 1 teaspoon vanilla butternut flavoring
- 1 cup self-rising flour
- 2 cups strawberries (sliced)
- Whipped cream and or ice cream (optional)
Preheat oven to 350 degrees. Line a 9-inch cake pan with wax paper and spray with cooking spray. Make a layer of strawberries. In a separate bowl, blend the sugar and egg. Then add the milk, oil and vanilla butternut flavoring, mixing well. Add the flour and continue mixing until well combined. Pour the batter over the strawberries and bake until the cake has risen and is golden brown, approximately 40 minutes. Let the cake cool for 10 minutes and then invert onto a serving platter. Gently pull off the wax paper and serve.
The next recipe might sound fancy but it is really very easy to make. Lisa suggests pairing the chicken with spinach and heirloom tomatoes.
- 2 chicken breasts
- 1 tablespoon olive oil
- 1⁄2 cup fresh sliced strawberries
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 1⁄2 cup chicken broth
- 1 tablespoon basil, shredded
- salt and pepper to taste
If the chicken breasts are thick, cut them in half or pound them out. Then season them with salt and pepper. In a medium-size skillet on medium heat, add olive oil. Once the oil is hot, add the chicken and sear for 3 minutes. Turn the chicken over and add the fresh strawberries to the pan searing the chicken for another 2 minutes and stirring often. Add the brown sugar and vinegar. Stir until the sugar is dissolved and simmer for 30 seconds. Add the broth and simmer until the chicken is cooked throughout and the sauce has thickened and begins to form a glaze on the chicken, which is about 5 minutes. Remove from the pan and top with fresh basil.
Lisa was inspired to add fried goat cheese to this salad thanks to the Irregardless Café in Raleigh. “They serve a fried goat cheese salad that is delicious! The warm soft cheese is the perfect complement to the strawberries and balsamic reduction,” she added.
- 4 cups spinach leaves
- 8 strawberries, sliced
- 1⁄2 cup pecans, toasted
- 1⁄4 cup purple onion, sliced thin
- 6 ounces goat cheese
- 2 egg whites, beaten
- 1 tablespoon water
- 1⁄2 cup bread crumbs
- 1 tablespoon olive oil
- 1 cup balsamic vinegar
- 1⁄4 cup honey
Arrange spinach leaves on two plates. Wash, cap and slice the strawberries and place on the spinach leaves. Sprinkle toasted pecans and purple onion onto the salads.
Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. Let cool. Then drizzle over the salad.
Slice the goat cheese into ¼- ½ inch thick rounds. Dip each slice into the beaten egg whites mixed with 1 tablespoon of water, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
In a medium size skillet on medium, add olive oil. Once the oil is hot, add the goat cheese and fry until lightly golden on both sides, approximately 2-3 minutes on each side. Remove and serve immediately with the salad.