TSB: Strawberry Chicken Salad

This month's Challenge for "The Salad Bar" was to use berries! I made this salad 2 years ago, and just remade it again this past week. Its delish and a keeper. I love my picture from it, so I just used it again.

STRAWBERRY CHICKEN SALAD

2 boneless, skinless Chicken Breasts

1 tablespoon Olive Oil

Salt and Pepper, to taste 

6-8 cups chopped Romaine Lettuce

1 cup Strawberries, sliced

1/4 cup sliced Almonds

1 cup Poppyseed dressing

1/2 cup light Raspberry Vinaigrette

• Start by brushing oil on chicken breasts and then season with salt and pepper. Grill chicken on your barbecue or indoor grill pan. Grill for 5 minutes on each side, or until chicken is thoroughly cooked. Set aside.
• On two plates, add the romaine lettuce, sliced strawberries and almonds. Slice your grilled chicken and place on top.
• Mix together the poppyseed dressing and raspberry vinaigrette together. Pour over the salad and dig in!

Visit and check out the other salads for the month!

Smoothie Run-Down

February was a month full of smoothies. I have found so many delicious ones, I can't say which one is my favorite. They are all unique! So I'm going to attempt to do "Monday Smoothie" segment every week, because I haven't finished making them! So here is a quick list of all of them!

Blackberry Banana Smoothie         Chocolate Banana Smoothie                   Saturn Slush
                                                

Peach Blossom Fuzz                              Orange Julius            Cantaloupe & Peach Smoothie
                                                 

Pear Slushie          Vanilla Coffee Smoothie        Raspberry & Banana Yogurt Smoothie
                                                 

Sundae Smoothie


 

I hope ya'll all have enjoyed these smoothies! If you tried one, let me know what you think about it! And remember, each Monday I will add another one!

Saturn Slush

SATURN SLUSH

1 package frozen (20oz), unsweetened strawberries, frozen
3 cups orange juice, divided
3/4 cup confectioners' sugar, divided
2 cups frozen blueberries

• In a blender, combine frozen strawberries, 2 cups of orange juice and 1/2 cup sugar. Cover and process until smooth; set aside.


• Rinse the blender container. Add blueberries and remaining juice and sugar. Cover and blend until smooth.


• Alternate layers of strawberry and blueberry in glasses; stir layers a few times to create swirl.


• For garnish, thread a strawberry top, hulled side first, and orange slice and a strawberry tip, cut side first, through drinking straw or stir stick; place in glass. Serve immediately.


• 6 servings (1 cup is 184calories).

Flash Back Friday #15

FLASH BACK FRIDAY #15

STRAWBERRY CHICKEN SALAD

Click on image to see full post from 5-8-11

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My favorite from last week was from Angela with 

 

And her Peanut Butter Pie Recipe

Like i needed ONE MORE THING to make my rear end enlarge =)

So stop on by and tell her HI!

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Thanks to ALL who linked up!
Comedy Plus, One Mixed Bag, Mom 4 Real, Mis Adventuring Mommy, Create with Joy, be there 2 day, Aissa Family, Moms bookshelf, The Kitchen in my Playground, Catch my Words, Cranium Bolts, hearts in fur coats, Why We Love Green, The Southern Fried Bride, eRecipeCards, Year on the Grill, Catalina Bakes,Cooking with K

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Follow Cookin' for my Captain and Cookin Mimi  on GFC [Google Friend Connect] and then Link away!

• Please only link up the URL straight to a post--not just the blog site
• This is a family-friendly Blog and hop, so please be respectful
• Link back to Cookin’ for My Captain, Cookin’ Mimi or both if you’d like.
• Please only 1 or 2 entries.
• Visit and comment on the other entries. Spread some comment love.
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Canning: Blueberry Jam

Jam has got to be my favorite thing to eat....like EVER. Click for my Strawberry Jam, Orange Jam, and Squash Relish recipe, and linked up with images below. This one is very similar (same concept).

BLUEBERRY JAM

Click HERE for printable recipe

7 cups white sugar
6 cups blueberries
2 packages of pectin (3 oz each)
6 pint-size jars
[I doubled mine and got 13 pint jars made. Have 1 or 2 extra jars ready just in case.]
Boil a large pot of water with jars, lids and rims inside. If you don't want to put jars in the boiling water, sterilize through the dishwasher and then pour boiling water inside them to keep hot for next step.

Measure out 7 cups white sugar, set aside.
Measure out 6 cups of blueberries and pour them into large sauce pan. Start mushing them immediately [it gets harder with more liquid in it]. That's a technical word, right? Slowly stir in sugar and bring to a boil and stir until sugar has been dissolved.

Add pectin, boil hard for 1 minute, then let sit for 10 minutes off heat.
Dump water out of jars, and fill them with blueberry mixture, using a ladle. Wipe the threads clean and twist on lids and rims really tight. Turn the jars upside down for 5 minutes. [just enough time to clean the mess up]

The flip the jars back right-side-up and let cool for several hours. The lids will "pop" and you will know its sealed.


Click HERE for printable recipe


click HERE for printable canning tips

4th July Strawberries w/ Linky

**UPDATE** Sorry my friends! I had wrong html code for linky, but its all fixed now. So sorry about the confusion!
This is the perfect treat to bring to a BBQ! Very simple as well.

4th JULY STRAWBERRIES

You need:
Strawberries
White chocolate
Blue colored sugar or sprinkles

The rest is very simple to figure out...dip strawberries in chocolate then sprinkles. I'm sure a variety of sprinkles would work! I like the look of the red-white-blue. Hope everyone has a wonderful holiday!

We are the land of the free, because of the brave.

  

Do you have a 4th July favorite? Crafts, food, decorations--anything goes as long as its red-white-blue... Link it up here! 
I'll feature my favorites on Monday, July 4th

Strawberry Chicken Salad

I had "found" this recipe on The Country Cooks page, but it was a guest post and it was actually a recipe from  Life as a Lofthouse.

Anyway, no matter WHERE I actually got it, it was SO GOOD. Oh yes. I've made it a few times since the "original" making of. I also made a huge container for the dressing--it was that good! Can't wait to try the dressing on other things.

Its also the PERFECT lunch treat for a mother on Mother's Day! Healthy AND sweet! 

STRAWBERRY CHICKEN SALAD

2 boneless, skinless Chicken Breasts

1 tablespoon Olive Oil

Salt and Pepper, to taste 

6-8 cups chopped Romaine Lettuce

1 cup Strawberries, sliced

1/4 cup sliced Almonds

1 cup Poppyseed dressing

1/2 cup light Raspberry Vinaigrette

Start by brushing oil on chicken breasts and then season with salt and pepper. Grill chicken on your barbecue or indoor grill pan. Grill for 5 minutes on each side, or until chicken is thoroughly cooked. Set aside.

On two plates, add the romaine lettuce, sliced strawberries and almonds. Slice your grilled chicken and place on top.

Mix together the poppyseed dressing and raspberry vinaigrette together. Pour over the salad and dig in!

Strawberry Jam

First of all, this blog just hit....

I really appreciate each and every one of my followers! Its super motivation to keep cookin and blog about it. Truly makes me happy! It even has my husband impressed--and that's not so easy to do! =) I need to think of something special to do--any ideas?

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This recipe was submitted by Gina from The Canary Family. I have never "canned" anything, so this was all new to me! And I have to say--I don't know why I was so scared to--it was easy as pie (or should I say "strawberry jam"?)! I always keep jars around for my recipes like Homemade Coffee and craft projects here and there--so this was just another opportunity to use them! So here it is!

STRAWBERRY JAM

For step-by-step directions, click here: Step-by-step Jam

7 cups white sugar
5 cups strawberry chunks
1 package of pectin
4 to 5 pint-size jars

Boil a large pot of water with lids and rims inside. Pour the water into clean jars, and set lids aside. (this keeps the jars hot!)

Measure out 7 cups white sugar, set aside.

Trim and cut into chucks strawberries to measure 5 cups.

Dump strawberries and box of pectin into a large pot over med-high heat. Mash and stir, and add 1 teaspoon of butter to keep the foaming-action down.

Once the mix comes to a boil, stir in sugar. Hard boil for 1 minute then remove off heat.

Dump water out of jars, and fill them with strawberry mush with a ladle. Wipe the threads clean and twist on lids and rims really tight. Turn the jars upside down for 5 minutes. [just enough time to clean the mess up]

The flip the jars back right-side-up and let cool for several hours. The lids will "pop" and you will know its sealed.

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I made pretty little labels with mine--and I will pass them out for Mother's day. My husband and I went through half a jar this morning for breakfast (it was that good!) so I think I might need to make another batch soon!

I also didn't fill the jars up that high, and next time I will fill it to the "neck." Its looks better that way as well.

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I also want to give a "shout-out" to a dear friend of mine. I met her back in our first year of college (like, more than 10 years ago) and we still keep in touch to this day! Brittany has helped me quite a bit with my blog. She has designed my header and helped touch up a few pictures. She's got her degree in graphic design--and her work is fabulous! So stop by and tell her I sent ya! You never know if you'll need a super-awesome-creative-sweet-cool friend. =)

Strawberry Scones

I wanna give a shout out to Mrs H. of Heritage Schoolhouse for this delicious recipe. I'm having a "high noon tea party" with my girlfriends on Mother's day, and this was a perfect dish.

I suggest making 2 batches...they go that quickly ;)

STRAWBERRY SCONES

2 cups flour
1/3 cup sugar
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon lemon zest
1/4 cup butter, cubed
2/3 cups half and half
1 cup chopped fresh strawberries
2 teaspoons sugar

Combine flour, sugar, baking powder, salt and lemon zest.  Cut in butter.  Add half and half and mix until just combined.  

 

Gently stir in strawberries.  

 

Pat dough in to a flattened circle.  Cut into 8 wedges.  Separate wedges and sprinkle each with sugar.  

 

Bake at 425° for 15-20 minutes or until done.  Serve warm and enjoy!

Strawberry Cobbler

Thank you EVERYONE who joined me in my first linky party! I really appreciate it! As I promised, I have made several of the recipes, and I'm going to share them! Can I just say...I LOVE STRAWBERRIES! Ok, got that out of my system. =)


Ok, I have to say, this tasted a BILLION times better than it "looks"...nearly impossible to get a "pretty" shot for a blog picture--so don't let that deceive you--its AMAZING.

We had friends over for a BBQ and I served this for a dessert. I'll just say there wasn't a drop left in the pan after we digged in! But that also give you a perspective on how many it serves. 4 adults ("big" servings) and 4 children (just a spoon full) Next time (and there will be a next time) I'm gonna double the amount!

STRAWBERRY COBBLER

3 cups fresh strawberries
2 cups sugar (I only used 3/4 cup and it was PLENTY for us)
1 stick (unsalted) margarine; melted
2 teaspoons baking powder
3/4 cups flour
1/2 teaspoons salt
3/4 cups milk
1/4 teaspoons cinnamon
1/4 teaspoons almond extract (I used vanilla since I didn't have the almond)

Preheat oven to 350 degrees F.

Stir together the strawberries and sugar. Set aside to let the juices release and mix with the berries.

Mix together the flour, baking powder, salt, cinnamon. Stir in melted margarine, milk and extract.

Pour batter into a lightly greased 9x13 pan. Top with the strawberries. Do not stir. Bake for 45 minutes.


This recipe was from...

Please stop by and tell her HI! Some yummy recipes that are a must-try--so go "follow" her and tell her I sent ya!

Thanks again everyone! I'll post another recipe tomorrow from the linky!

Strawberry Waffles

Thank you all for joining the "Strawberry Linky Party!" Its not to late--its still open until Sunday! I knew this one recipe I was going to make right away. Its a "lazy" day here, so a perfect morning to make....

STRAWBERRY WAFFLES

2 1/2 cups flour
3/4 teaspoon salt
4 teaspoons baking powder
1 1/2 tablespoon sugar
2 eggs, beaten
2 1/4 cups milk
3/4 cup vegetables
3/4 to 1 cup chopped strawberries

Sift together the flour, salt and baking powder in a medium bowl.  In another medium bowl, whisk together sugar, eggs, milk and veg oil. Slowly whisk in the dry mix into the wet mix bowl until well blended. Gently stir in chopped strawberries. Cook accordingly to waffle iron.

Top with finely chopped strawberries and bananas and a small drizzle of maple syrup.

This make about 8 waffles. I made all of them, then froze the remaining waffles and when you are ready to eat them, pop them in a toaster! My kids LOVED these--its a must try!

Calling all Strawberries! **LINKY**

IN NEED OF STRAWBERRY RECIPES!

At the commissary, the strawberries were on for 99 cents a pack--and I got a bunch of packs! But now what do I do?? It would be easy for me to just start googleing or food blog search it...but I thought this would be a great opportunity for my wonderful viewers to get their input!

Please make sure you are a follower via GFC and grab my button as you share as pass on this linky (but not necessary if you don't want to)! Enter as many times as you would like, as long as you don't repeat the recipe. This linky will close on May 1st (Sunday)--I want to be able to use the recipes before the strawberries go bad =) I will show my favorites and feature the recipes and the blog it came from when I try it!

Link away! Please pass the word around!

VALENTINE CHEESECAKE

So this is pretty simple. Make a cheesecake, use a cookie cutter and cut out a shape, make a little berry glaze, spoon over top (make it look fancy of course) and top it with a strawberry, or any other berry you want. It can't get any more simple. Just top it off with a pretty picture!

So here is a basic recipe for cheesecake:

CHEESECAKE

 

Preheat oven to 350 degrees F.

In medium bowl, combine:
1 1/2 cups graham cracker crumbs
3 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
Press into the bottom of 9x13 pan.

In large bowl, beat together
3 (8oz) packages of cream cheese
1 1/2 cups white sugar
Blend in one at a time:
4 eggs
Then stir in:
2 teaspoons vanilla extract
1/4 teaspoon salt
Fold in gently:
2 cups sour cream

Pour batter over crust. Bake for 1 hour. Turn off oven and leave cake in for at least 30 min.

Let it cool completely, then use cookie cutter for shapes--the bigger the cookie cutter, the better it will turn out.

Berry Glaze....I just cut up some fresh strawberries and thawed out 1 cup frozen raspberries [this is what I had] and put them in sauce pan with 1/4 cup water and 1/4 cup white sugar. Simmer for about 15 minutes. Then use a fine mesh strainer, and strain the juice into clean bowl. Then use this juice over the cheesecake! Its just THAT simple, people! Hope you enjoy!