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May 9-15, 2021 What's up! 47 It's the berries try theserecipes Make the most of strawberry season Strawberry Balsamic Chicken Ingredients • 4 (8 ounce) containers strawberry yogurt • ½ cup balsamic vinegar (Optional) • 1 tablespoon white sugar • 1 tablespoon ground black pepper • 1 teaspoon ground cinnamon • 1 teaspoon kosher salt • 4 skinless, boneless chicken breast halves • 2 tablespoons olive oil • 1 teaspoon lemon juice • 4 large strawberries • 2 teaspoons minced fresh parsley • 1 teaspoon minced fresh mint leaves • 1 tablespoon balsamic vinegar (Optional) Directions 1. In a medium bowl, stir together the yogurt, 1/2 cup balsamic vinegar, sugar, pepper, cinnamon and salt. Place chicken breast halves in a shallow baking dish, and pour the sauce over them. Refrigerate for 1 hour, turning chicken over half way through. 2. Heat the olive oil in a large skillet over medium-high heat. Scrape the marinade off of the chicken breasts, and place them into the hot oil. Quickly brown the chicken on both sides, then reduce the heat to medium-low, cover, and cook until chicken is no longer pink and juices run clear, about 15 minutes. Remove from heat, and let rest for 3 minutes. 3. While the chicken is cooking, transfer the marinade to a saucepan. Bring to a low simmer over medium heat. Remove stems from strawberries, and slice thinly so they will fan nicely. Set aside. 4. Slice chicken breasts on the diagonal into 1/2 inch thick slices. Place on serving plates, and sprinkle with lemon juice. Spoon about 2 tablespoons of the marinade over each chicken breast, and fan one sliced strawberry over the top. Garnish with a sprinkle of fresh mint and parsley. If you really love balsamic vinegar, finish the dish off with an artful drizzle. Strawberry Fields Ingredients • ¾ cup olive oil • ¼ cup red wine vinegar • ¼ cup honey • ¼ cup white sugar • 1 tablespoon Dijon mustard • salt and pepper to taste • 1 pint strawberries, sliced • 1 (8 ounce) bag mixed baby greens • 1 cup sweetened dried cranberries • 1 small red onion, sliced thin • ¼ cup crumbled feta cheese (Optional) Directions 1. Whisk the olive oil, vinegar, honey, sugar, mustard, salt, and pepper together in a bowl to make the dressing. 2. Toss the strawberries, baby greens, cranberries, and onion together in a bowl; top with the feta cheese. Drizzle the dressing over the salad to serve. Strawberry Napoleons Ingredients • 1 (3.5 ounce) package instant vanilla pudding and pie filling • 1 cup cold 2% milk • 1 ½ cups non-dairy whipped topping, thawed • ½ (17.25 ounce) package frozen puff pastry, thawed • 1 pint fresh strawberries, thinly sliced • ¼ cup confectioners' sugar Directions 1. Preheat oven to 400 degrees F (200 degrees C). Combine pudding mix and cold milk; fold in whipped topping. Refrigerate until ready to use. 2. Unfold pastry on a cool, lightly floured surface. Cut into 3 strips along fold marks, then cut each strip into four equal pieces. Place 2 inches apart on a baking sheet. 3. Bake for 15 minutes in the preheated oven, or until golden brown. Remove from baking sheet, and cool. 4. Split pastries into 2 layers, setting the 8 best looking tops aside. Spread 8 bottom layers with dollops of the pudding mixture. Top each with a layer of strawberries, a small amount of pudding, and another pastry layer. (A small amount of the pudding mix on top of the berries will help keep the layers together.) Spread with remaining pudding mixture and strawberries, and top with remaining pastry layers (the best looking ones). Sprinkle with confectioner's sugar. Courtesy allrecipes.com