Page 14

recipe corner

recipe corner

Berry Sweet Strawberry Dishes By Lisa Ann Panzino DiNunzio

One of the most desired and delicious crops of the spring season are plump, juicy strawberries. Strawberries can be enjoyed in a variety of ways: just as is or in savory or sweet dishes including these irresistibly yummy recipes. Make sure to pick up these little beauties from your local farmers’ market while at their peak -- from about April/May until mid-June. Pecan Crusted Chicken & Strawberry Wraps • 2 boneless, skinless chicken breasts • 1 1/4 cups pecans, finely chopped or ground • 1/4 cup all-purpose unbleached or whole wheat flour • 1/2 tsp. sea salt • 1/2 tsp. black pepper • 3 egg whites • 4 large whole-wheat tortillas • 6 strawberries, sliced • 1/2 avocado, sliced • 1 (11 oz.) can mandarin oranges, drained • Romaine lettuce leaves • 4 tbs. spicy brown or stone-ground mustard • 3 tbs. honey

Preheat oven to 450°. Grease a baking pan with nonstick cooking spray. In a bowl, mix together pecans, flour, salt and pepper. In another bowl, whisk together egg whites until frothy. Dip each piece of chicken into the egg whites, coating completely, then dredge chicken into the pecan mixture, gently pressing mixture onto the chicken to help adhere. Place chicken onto baking pan, and bake for 30–35 minutes or until chicken is golden brown and juices run clear. Remove chicken from oven and let cool slightly, then slice. Take three of the sliced strawberries and mash in a bowl with a fork, add in mustard and honey, stirring to combine. Spread some of the strawberry honey mustard into the center of each wrap, top with lettuce, chicken slices, strawberry slices, avocado slices and oranges, then roll up. Serve.

Strawberry Parfaits

• 4 cups sliced strawberries, divided • 1/4 cup raw sugar or sweetener of choice • 1 cup reduced fat ricotta cheese • 1/2 cup (4 oz.) reduced fat cream cheese, softened • 1/4 cup raw sugar or sweetener of choice • 1 tbs. milk, rice or almond milk

• 1 tsp. pure vanilla extract • 1 cup granola • 1/2 cup frozen reduced-calorie whipped topping, thawed • 2 tbs. slivered almonds Place 2 cups of strawberry slices and 1/4 cup sugar in a blender or food processor and process until smooth. Set strawberry puree aside. In a medium bowl, combine ricotta, cream cheese, 1/4 cup sugar, milk and vanilla; stir well. Spoon 2 tablespoons granola into each of 4 parfait glasses; top each with 2 tablespoons strawberry puree, then 1/4 cup strawberry slices, and 3 tablespoons ricotta mixture; repeat the layers. Drizzle the remaining strawberry puree over each serving. Chill for 2-3 hours. Top each parfait with 2 tablespoons whipped topping and 1/2 tablespoon slivered almonds

Fresh Strawberry Dressing

• 1 cup fresh strawberries, rinsed, hulled and sliced • 1-2 tbs. balsamic vinegar • 1 tsp. raw sugar or sweetener of choice • Sea salt, to taste • Freshly ground black pepper, to taste • 2 tbs. extra-virgin olive oil Place strawberries, vinegar, sugar, salt and pepper into a blender or food processor; blend until pureed, stopping once or twice to scrape down the sides. Add 2 tablespoons oil and process until smooth. Serve over favorite salad, grilled chicken, turkey breast, etc. As always, Bon Appetit!

Lisa Ann Panzino DiNunzio is the author of “Seasoned With Love, Treasured Recipes” & “Lisa Ann’s Seasoned With Love II”, and the children’s book, “Snicker Learns An Important Lesson.” Visit her blog or Facebook page

14 | May 2018

When calling advertisers, please say you saw it in SJMOM!

May issue final 2018  
May issue final 2018