Spring Fling: 14 Strawberry Recipes

May is the start of strawberry season and here is a round up of 14 irresistible strawberry recipes!

14 Strawberry Recipes

Each year in May we have our Strawberry Festival in Oxnard, Ca.  It's filled with lots of booths selling artistic creations and crafts, food vendors selling strawberry delicacies, and then there's the heavenly strawberries themselves!  We always bring home a flat of these gems so I can make all the different dishes that include this luscious fruit.

Below is a round up with links to 14 of my favorite strawberry recipes.  I hope you enjoy them.

1.  Strawberry Lime Slushy - perfect to cool down with on a summer afternoon.

2.  Grandma Landon's Strawberry Cake - a throwback recipe that is the best around!

3.  Strawberry Pear Smoothie - The perfect drink during the Spring when strawberries are popping up and pears are still around.  The pears lend a delicate flavor that compliments the strawberries.

4.  Spinach and Strawberry Salad - The perfect light salad.  Simple and delicious.  Great for Mother's day, Easter, or Memorial Day.

5.  Strawberry Banana Pancakes - get ready for all those Spring brunches.  This recipe is a crowd pleaser!

6.  Strawberry Shortcake Scones - I've made these scones for Mother's Day for many years.  They are elegant, flavorful, and lend something special to the day.

7.  Strawberry Waffles with Yogurt - These waffles are sweet with the flavor of strawberries in the batter and light with a dollop of yogurt instead of the heavy maple syrup.

8.  Strawberry Avocado Toast - this recipe is a WINNER!  Strawberries, avocado, and feta top toasted bread for one heck of a combination!

9.  Healthy Breakfast Banana Split - Banana Split for breakfast?  Yes! This modified version uses yogurt along with strawberries and almonds to top bananas.  It's heaven on a plate.

10.  Strawberry Couscous Spinach Salad - A favorite salad during the Spring and Summer months featuring strawberries and couscous.  Great for the 4th of July!

11.  Lighter Strawberry Crisp - An delicious dessert for spring and summer.  This is a lighter version!

12.  Strawberry Crostini - A great appetizer for any summer gathering.

13.  Mixed Berry Oatmeal Bars - I love these bars.  These are the best snacks!  I made these recently to take along with us on a road trip to Oceanside.

14.  Strawberry Banana Chunk Muffins - Muffins are a great breakfast treat.  These are filled with fresh strawberries and bananas that the whole family love.

Lettuce Wraps

Lettuce Wraps are a family favorite! Let me show you how easy they are to make at home!

Lettuce Wraps 

The first time I tried Lettuce Wraps was at PF Chang's.  Remember those?  Well I haven't been to one in many years and yet I still love lettuce wraps.  So I make them at home.  They are SO EASY to make, you'll wonder why you didn't try this before now.

Crisp cups of butter lettuce is filled with ground turkey (you can use chicken or pork), fresh vegetables, and an Asian sauce that will bring all the flavors together and knock your socks off!  Did I mention you can make this dish in under 30 minutes?  Perfect for a quick weeknight meal when you don't want to fuss and want dinner on the table in a flash.  This is one dish the whole family will be asking for more.

Enjoy!

What Ingredients do I need?

• Butter lettuce or Boston Bibb lettuce - these are shaped with cupped leaves

• Shredded Carrots

• Shredded Cabbage (optional) - note: I couldn't find mine so my pictures do not include the cabbage, but I recommend it for a little crunch and color.

• Cilantro - fresh

• Cashews or peanuts

• Ground turkey

• Hoisin sauce

• Lite soy sauce

• Limes

• Chili garlic sauce

• Ginger - fresh minced or paste

• Garlic cloves - fresh

Substitutions and Variations

• Meat:  Use ground chicken or pork or go vegetarian with tofu

• Vegetables:  Add sliced green onions, mushrooms, cucumbers, or bell peppers

• Nuts: These add nice crunch but if you are allergic then leave them out

• Toppings:  Fried wontons or crunchy fried chow mein noodles add nice crunch.

Kitchen Tips and Notes

• Leftovers?  Store the chicken and the lettuce separately in airtight containers in the fridge for up to 4 days.

• Freezer Friendly:  The chicken mixture can be made, cooled, and then placed in a freezer bag or container for up to 2 months.  Thaw in the refrigerator before heating.

• Reheat: I would add a smidge of water or chicken broth to the mixture and then reheat in a skillet over medium heat.

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Lettuce Wraps

serves 4

Sauce:

1/4 cup hoisin sauce
2 Tablespoons lite soy sauce
2 Tablespoons lime juice
1 Tablespoon chili garlic sauce
1 teaspoon ginger, minced or paste
1 clove garlic, minced

Wraps:

1 lb. ground turkey
1 Tablespoon canola oil
1 large head Butter or Bibb lettuce
1 pkg of shredded carrots
1 pkg of shredded red cabbage
1/2 cup cilantro, chopped
1/3 cup cashew halves

In a small bowl whisk together the hoisin sauce, soy sauce, lime juice, chili garlic sauce, ginger, and garlic.  Set aside.

In a large skillet over medium high heat add canola oil.  When heated add the ground turkey and cook 5 - 7 minutes breaking up in to small pieces.  When fully cooked add the sauce and stir to coat all the meat.  

On a platter place the individual lettuce leaves.  Spoon on the turkey into the center of each leaf.  Top with a sprinkling of carrots, cabbage, cilantro, and cashews.  Serve.

The BEST Brioche French Toast

Brioche is the best bread for making French toast; crisping to a rich golden brown and laced with the perfect balance of flavors.

The BEST Brioche French Toast

Sundays are our day to have a leisurely breakfast and I've been making this Brioche French toast for years.  It's one the whole family loves and it's my go to recipe when we have guests over.  The aroma of vanilla and cinnamon fills the kitchen while the toast is cooking and will have everyone gathering around the table.

Brioche is a rich, tender bread filled with butter and eggs.  It makes for a rich French toast which is the BEST I've had.  Spice it with vanilla and cinnamon and this is heaven on a plate.

Enjoy!

What Ingredients do I need?

• Brioche bread - a French bread recipe made with eggs and butter.  Can be found in the grocery store.

• eggs

• milk

• pure vanilla extract

• cinnamon

• sugar

Substitutions and Variations

• Milk - can substitute cream for a richer flavor or use 2% milk for a lighter (less fat) in calorie dish

• Milk substitutes - almond milk, oat milk, or coconut milk will work as well.

• Sugar - any sugar or sugar substitute will work with this recipe.

• Bread substitutes - while this dish is best with Brioche bread you can use your favorite bread but it won't likely be as decadent or rich.

Kitchen Tips and Notes

• I use a pie plate or a breading dish like this one to mix up my custard for dipping.

• How to top French toast:  butter, maple syrup, fresh berries (strawberries, blueberries, raspberries, blackberries, or a mixture) Honey, whipped cream, Nutella, or powdered sugar.

• Board or buffet style:  place toppings in small bowls and serve alongside the French toast and some bacon or sausage.

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The BEST Brioche French Toast

serves 4

8 slices brioche bread

3 large eggs
3/4 cup milk
1 Tablespoon granulated sugar
1 1/2 teaspoons pure vanilla
1/2 teaspoon ground cinnamon
Toppings Optional: maple syrup, butter, whipped cream, fresh berries

Preheat a skillet or griddle over medium low heat.

Whisk eggs in a shallow bowl or pie plate.  Add milk, sugar, vanilla, and cinnamon whisking to combine.

Add butter or cooking spray to the pan.  Dip a slice of bread in to the egg wash and allow it to soak up the mixture for 5 seconds per side.  Add the bread to the pan and cook until golden brown about 3 minutes, then flip and cook on the other side another 3 minutes.  

Repeat with the remaining bread slices.  Serve warm with desired toppings.

Lemon Chili Avocado Toast

What do you do when it's raining Avocados?  Make my Lemon Chili Avocado Toast of course!  With only 4 ingredients you'll have a jump start to your day.

 

Lemon Chili Avocado Toast

It's avocado season in California and we have some of the best avocados anywhere with a buttery smooth and creamy texture.  They can be used in so many dishes from salads, to toppings for soup, tacos, in salsas, and for breakfast on toast.  

My Lemon Chili Avocado Toast is full of flavor and you only need 4 ingredients.  The lemon and chili bring a flavor pop to the dish and compliment the avocado.  The best eye opening dish that's simple to make.  I used toasted sourdough as my base but choose your favorite bread.

Let's do breakfast!

What Ingredients do I need?

• Sourdough bread

• Avocados - Hass are a good choice

• lemon

• chili flakes

• Pantry Staples:  salt & pepper

Substitutions and Variations

• Bread - choose your favorite bread.  Multi-grain, wheat or Italian country are all good choices

• Adjust the heat - use just a pinch of chili flakes for mild heat or add more if you like it hot

 

Kitchen Tips and Notes

• Avocados - there are several varieties of avocado and any of them will work.  I tend to prefer Hass which are small and dark with bumpy skins.  They have a little more buttery fat and aren't watery.

• Best eaten right away - avocados tend to brown with exposure to air so eating all the the avocado mixture right away is suggested.  The lemon will deter the browning but will not last as leftovers in the refrigerator.

• Toast your bread well so it hold up to the avocado mixture and doesn't get soggy.  Use a toaster, toaster oven, or toast/broil in the oven.

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Lemon Chili Avocado Toast

serves 2

1 ripe avocado, halved and pitted
Juice of 1/2 lemon
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 sliced of sourdough bread
1/2 teaspoon dried chili flakes

Cut the avocado lengthwise around the pit.  Twist the top half off the bottom.  Take a chef's knife and chop the pit so the blade sticks into it.  Twist the blade to remove the pit.  Scoop out the flesh in to a bowl.  Add the lemon juice, salt and pepper.  Mash with a fork and combine.

Toast bread then spread each slice with avocado mixture.  Serve. 

adapted from:  The Quick Fix Six

Spring Fling: Blackberry Swirl Muffins with Crumb Topping - Small Batch

Fresh hot muffins swirled with a blackberry syrup and topped with a streusel topping make these spring muffins crave worthy!

 

Blackberry Swirl Muffins with Crumb Topping

I love when Spring arrives and all the berries are bursting with flavor.  I end up buying berries every week for yogurt parfaits, toppings for waffles, tossing in salads, and addition to muffins.  This week I made a blackberry syrup that I swirled in to my base muffin recipe for a different take on a fruit laden muffin.  If this wasn't decadent enough I added a streusel topping which took it to the next level.

These muffins are so good you are gonna crave them!  Laced with a little cinnamon that totally compliments the blackberries these muffins will bring you warmth and comfort.  This is another small batch of 6 so double the recipe if you want 12 muffins.

Enjoy!

What Ingredients do I need?

• fresh blackberries

• eggs

• low-fat milk

• canola oil

• all purpose flour

• sugar or sugar alternative if using (for Keto, low carb)

• baking powder

• salt

• brown sugar

• cinnamon

• butter

Substitutions and Variations

• Use white whole wheat flour in place of the all purpose flour

• Make mini muffins or small loaves instead

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.

• Any add-ins (shredded coconut, walnuts, pecans, granola) will work.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is "do not overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big domed muffins.

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Blackberry Swirl Muffins with Crumb Topping

Makes 6

Blackberry swirl:

1 cup fresh blackberries

1 teaspoon granulated sugar

1/4 teaspoon cinnamon

Muffins:
1 egg
1/2 cup 2% milk
1/4 cup canola oil
1 1/2 cups all purpose flour
1/2 cup sugar or sugar substitute
2 teaspoon baking powder
1/2 teaspoon salt

1/4 teaspoon cinnamon

Crumb Topping:

1/6 cup packed light brown sugar

1 1/2 teaspoons sugar

1/2 teaspoon cinnamon

2 Tablespoon butter, melted

1/3 cup flour

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside. 

In a small saucepan over medium-high heat add blackberries, sugar, and cinnamon.  Stir mixture until the blackberries cook down and get syrupy, mashing the blackberries with a spoon as they cook about 5 min. Set aside and allow to cool. 

In a medium bowl add all the crumb topping ingredients and use your fingers to mix together until crumbly.  Set aside.

In a large bowl add the egg, milk, and oil. Mix together using a whisk.

Add the flour, sugar, baking powder, salt, and cinnamon.   Stir just until combined.  Do not over mix.  

Using a cookie scoop, add batter to a muffin tin to make 6 muffins.  Add one teaspoon of the blackberry swirl to each top and swirl in the batter with a toothpick.  Sprinkle each muffin with the streusel topping.  (You may have leftover blackberry swirl and streusel topping.)  Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.

Breakfast Tostadas

Breakfast Tostadas are a morning favorite, 15 minute meal, with a Latin spin. 

 

Breakfast Tostadas

I love a good hearty breakfast on the weekends.  It provides us with much needed energy for all the activities during the day and since I often skip lunch it keeps me going until dinner.  My Breakfast Tostadas are like an open faced tortilla breakfast treat.  They have a Latin spin with only 4 ingredients (plus pantry staples) and so much flavor!

Lightly crips corn tortillas provide the bed for scrambled eggs which are topped with a sour cream mixture that includes cumin and hot sauce for a spicy bite.  Garnish with some cilantro and you have a meal that is ready in 15 minutes.  Easy and tasty, that's how heaven in my book!

Enjoy!

What Ingredients do I need?

• corn tortillas

• sour cream

• cilantro

• eggs

• Pantry staples: - canola oil, hot sauce, ground cumin, salt

Substitutions and Variations

• Use yogurt or crema instead of sour cream

• Leave out the cilantro and try Italian parsley

• Add crumbled feta, queso fresco, or cotija cheese on top

• Leave out the hot sauce if you don't like it spicy

Kitchen Tips and Notes

• Shallow fry:  You don't need much oil in a skillet to shallow fry the corn tortillas.  About 1/2 inch should work.  Get the oil nice and hot then fry each side about 10-15 seconds per side.  You want them slightly crisp and not really browned.

• Scrambled Eggs: Use the right pan.  This is where your non-stick skillet reigns supreme.  Use a small one for 2-4 eggs and a large one for 5+ eggs.  Don't crack the eggs in to the pan, whisk them together first with a splash of milk.  The more air you whisk in to the eggs the fluffier they will be.  Cook low and slow and remember that eggs will continue to cook after you have removed them from the heat.  So remove them while they are still a little loose.

More Egg Dishes:

Asparagus and Tomato Frittata

Scrambled Eggs with Fresh Herbs

Herbed Scrambled Eggs in Toast Cups

Farmhouse Scramble

Italian Breakfast Sandwich

Bacon Egg Biscuit Sandwich

Mushroom Chive Omelette

Huevos Rancheros with Monterey Jack "Gringo" Style

Swiss Cheese and Oregano Scrambled Eggs

Pesto Scrambled Eggs

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Breakfast Tostadas

serves 4

4 corn tortillas

Canola oil

1/2 cup sour cream

1 teaspoon hot sauce, such as Cholula

1 teaspoon ground cumin

1 teaspoon kosher salt

8 large eggs, whisked with a splash of milk

1 Tablespoon fresh cilantro

In a medium nonstick skillet over medium-high heat, heat enough canola oil for 1/2 inch in the skillet. One at a time, lightly crisp the corn tortillas, about 10-15 seconds per side.  Remove and set aside on a paper towel lined sheet pan.  Repeat for all corn tortillas.

In a small bowl add the sour cream, hot sauce, cumin and salt.  Stir to combine and set aside.

Reduce your heat to medium-low and drain off all the oil with the exception of 1 1/2 teaspoons.  Add the whisked eggs and cook, scraping the bottom of the pan with a rubber spatula until cooked and scrambled, 3-4 minutes.  

Place the tortillas on 4 plates and top evenly with the scrambled eggs.  Top each with a collop or drizzle of the sour cream mixture and sprinkle with more hot sauce and cilantro. Serve immediately.

Adapted from: The Quick Six Fix