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Entries in strawberries (10)


Fudgy strawberry brie grilled cheese sandwich

Here you go, guys! Fudge recipe #3! After receiving a delightful boxful of fudge from Swiss Maid Fudge in the mail, I knew that I wanted to feature a grilled cheese sandwich. I have a special love for the Grilled Cheese, and I think this comes from my mother. She makes the best grilled cheese sandwiches, and I can't even explain why. Just the mama's touch, I guess.

I love using French bread to make grilled cheese sandwiches. And I love brie cheese. And have I also mentioned that I love fudge? And strawberries? 

Coat a skillet with cooking spray and set it over medium-low heat. (A little tip my mom taught me: while making GC sandwiches, never turn the heat at or above medium heat!)

Spread 1 pat of softened butter onto 1 side of each of 4 slices of French bread.

Place 2 slices of bread, butter side down, onto the hot skillet.

Top each slice of bread with:

1 oz. brie cheese, thinly sliced

Four 1x1/2-inch pieces of milk chocolate fudge

1 strawberry, hulled and sliced

1 oz. brie cheese, thinly sliced

Remaining bread slices, butter side up

Carefully flip the sandwich over with a large spatula when the bottom layer of cheese begins to melt. Cook until the other layer of cheese begins to melt. 

Remove from the heat and serve warm.

This is a delicious sandwich! The fudge made it.

Printable recipe: Fudgy strawberry brie grilled cheese sandwich


Strawberry Fudge-tini

Why do I always feel like I am behind? Whether I am working full-time or not, life is always busy. Although, I do much prefer the not-working-full-time brand of busy. I'll take cleaning up spilled milk and changing dirty diapers any day over that corporate, um, stuff, from a few months ago. 

For the past few days, between milk spills and time-outs, I have been pondering (and eating) fudge! The kind folks at Swiss Maid Fudge contacted me and asked me if I would like to receive FREE samples of fudge. Yes, please! I created (with the help of my kind husband) five unique recipes involving fudge and I will be sharing those with you over the next five days.

The first recipe I am going to share is a Strawberry Fudge-tini. If you like martinis, I promise you will enjoy this one!

This recipe is for a single serving, so adjust measurements as needed.

If you want to add a fun flare to your final product, drizzle Hershey's syrup over a martini glass. Place the glass in the freezer for 5 minutes.

Mash 1 large strawberry and place it into a cocktail shaker.

Add 2 1/2 ounces of chilled vodka to the shaker and shake vigorously.

Strain into the prepared glass.

Place two 1/2-inch cubes of milk chocolate-flavored fudge into the bottom of the glass. 

Garnish with a strawberry slice. Serve!

By the way, here is a photo of a small portion of the fudge I received in the mail. YUM!

Printable recipe: Strawberry fudge-tini


Mixed-berry jam

This is Week #49 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

Well well well. I am weeks behind in this challenge. The one that was supposed to end back in 2011. Please forgive me. I have been a bit preoccupied with sweets! But I'm back on track. In fact, I hope to post the last of the recipes for this challenge this week!

This is the first time I have attempted jam, so I didn't know what to expect. Well guess what. I am head-over-heels in love, and I'm not the only person in this house who fell hard. My four-year-old ate every single bite of his pb&j for the first time ever! Crusts and all.

In a large saucepan, toss 1 pound of hulled and quartered strawberries with 1 1/2 cups granulated sugar. Let stand, stirring occasionally, until the sugar is mostly dissolved. This takes about 1 hour.

Squeeze 1/2 of a lemon (seeded) over the strawberries and add it to the saucepan. Bring to a boil until the sugar is completely dissolved. Cook over moderately high heat, stirring, until the strawberries are just softened, about 5 minutes.

Add 1 pound of mixed blueberries, blackberries and raspberries. 

Cook over moderate heat until the liquid runs off the side of a spoon in thick, heavy drops, 20 to 25 minutes. Skim any scum that rises to the surface.

Discard the lemon.

Spoon the jam into three 1/2-pint jars, leaving about 1/4 inch of space at the top. Close the jars and let cool to room temperature. Store in the refrigerator for up to 3 months.

This stuff is seriously delicious, you guys. I hope you enjoy!

Click here for a printable recipe!


Strawberry chicken salad


I was on strict bed rest for the last four months of my pregnancy with Sammy, which ended just over a year ago. Here are some things that remind me of that particular period of time: lots of staring at the walls, watching Mystic Pizza or Can't Buy Me Love on tv when my contractions got out of control and I had to lie on my left side, the many many books I read, eating hummus, eating ridiculous amounts of Ben and Jerry's ice cream, the dinners my wonderful husband served me every night because sitting at the table was often too much activity for me to handle, and...the delicious strawberry chicken salad that I made myself for lunch almost every single day.

It was one of the only trips off the couch that I allowed myself. And it was always worth it. I fell head over heels in love with this salad. I still adore it, even though it reminds me of having my butt glued to the couch for months on end.

I have only ever made this recipe as a single serving, and here is what I do..

Put as much green leafy lettuce (use a variety of different kinds, or just romaine) as you want onto a big plate.

Top the lettuce with:

10 strawberries, hulled and halved

4 oz. grilled or baked chicken breast, cut into strips

1 tomato, cut into chunks

Toss everything together.

Sometimes I throw a handful of feta cheese over the top, if I'm feeling crazy.

My two favorite dressings to top this salad with are Newman's Own Lighten Up Balsamic Vinaigrette and Newman's Own Lighten Up Sun-Dried Tomato. Both are DELICIOUS and both are very low in calories.

And when you are finished with the salad, don't do anything silly like eat an entire pint of Ben & Jerry's ice cream. I would ever know about such gluttony.

Click here for a printable recipe!


Redhead in bed

This is Week #23 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

I'm a day late with this post again this week. I'm not sure how much time I will have in the coming days to post, so please forgive me for that. (If you are interested in following the progress of our son's surgery, you can follow us here.)

So, drinks! Summer drinks! I love them. For me, lovely Minnesota weather = fun drinks, bbq-ing and family/friend outside time. When you endure an insanely cold and treacherous winter, these things all become really exciting. I was excited to mix up a fun new cocktail for my husband and me to enjoy in the 95-degree weather this week. It's the kind of cocktail you can't drink more than one of, or at least I can't. Its sweetness satisfied me after just one, and we are saving the rest for another day. I have placed the remainder in the freezer for a post-surgery indulgence.

In a medium bowl, toss together:

3 pounds strawberries, hulled and coarsely chopped

2/3 cup sugar

Let stand, stirring occasionally, until the strawberries release their juices, about 10 minutes.

In a blender, combine half each of:

The strawberries and their juices

1/2 cup plus 2 tablespoons vodka

1/4 cup fresh lime juice

1 cup of ice

Puree and pour into a pitcher.

Repeat with the remaining strawberries, juices, vodka and lime juice and 1 more cup of ice.

Fill 10 glasses (or just 2, and chill/freeze the rest) halfway with ice. Pour into the glasses and top each with:

1/2 tablespoon chilled Riesling


I hope you are all enjoying this hot summer weather as much as I am.

By the way, the pile of snow is gone. :)

Click here for a printable recipe!

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