Tag Archives: fresh strawberries

Shrimp and Strawberry Ceviche

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Hold Everything! The first time that I ever made ceviche was in the Culinary Center, Ritz Carlton, Cancun, with Chef Rory Dunaway in 2007. THIS was our view out of the kitchen window. Truly a delight! Enjoy this Ohh la la version as we are in the waning days of August. While technically not a true ceviche, it’s darn good y’all. Roger that!

1 lb cleaned shrimp
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
1 jalapeño, seeded and diced
1 sweet onion, chopped
Corn from 2 cobs
1 lb strawberries, hulled and diced
1/2 bunch fresh cilantro, chopped

Cook shrimp in boiling water 2 minutes.
Drain and put in ice bath for 5 minutes.
Drain well.
Cut shrimp in half.
In medium bowl, combine shrimp, lemon juice, lime juice, jalapeño, and onion.
Chill in refrigerator at least 1 hour (but no longer than 6 hours).
When ready to serve, toss in strawberries and cilantro.
Season with salt and pepper to taste.

Strawberry Goat Cheese Crostini

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It’s still strawberry season, so don’t sit under the apple tree; get yourself to the strawberry fields. Then bring the berries home, race to the kitchen, and make this treat to tickle those taste buds. And the crunch factor of the toast just adds a bonus to the mouth feel. Enjoyed by adults and children of all ages. Just sitting back smiling!

4 slices wheat/seed bread*
4 oz fresh goat cheese
Pint strawberries, hulled and sliced
3 Tbs maple syrup
2 Tbs olive oil
1/4 t salt
1/2 t fresh ground black pepper

Preheat oven to 350°.
On parchment lined baking sheet, toss together strawberries, syrup, olive oil, and salt.
Bake, stirring twice, until berries are slightly shrunken and juices are syrupy, about 30 minutes.
Let cool slightly.
Toast the wheat bread and brush with olive oil.
Spread with fresh goat cheese.
Top with berries.
Sprinkle with freshly ground black pepper.
Enjoy for breakfast.
Or cut into pieces for appetizers.

FYI…a cup of strawberries has more vitamin C than a cup of oranges, and almost as much fiber as brown rice. 
Leftover berries can be refrigerated in an airtight container for up to 5 days.

Makes 16 appetizers.

*My favorite wheat and seed breads are made by Food for Life, specifically Genesis and Ezekial.


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Pistachio and Halloumi Crusted Chicken

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Hello Dinner!

“We’re not losing a lifestyle;
We’re gaining a new place in which to live.”
I can’t find who wrote this, but it’s been in my quotation book for quite a while. But how relevant for our reentry in to the social world today, as we become vaccinated and begin to gather with a couple of pals now. Remain cautious, safe, and well my friends!

And remember, Friday brings Suzi, her amazing story, and her incredible Strawberry Bread!

2 boneless, skinless, chicken breasts
1/2 cup shelled pistachios, chopped
1/2 cup shredded Halloumi cheese
1/4 cup Panko
Zest of a lemon
2 Tbs olive oil, divided
1/2 t kosher salt
1/2 t ground black pepper
1 1/2 Tbs light mayonnaise
1 cup cherry tomatoes

Preheat oven to 400°.
Coat small cooking pan with nonstick spray.
Drizzle with 1 Tbs olive oil.
In small bowl, stir together pistachios, cheese, panko, and lemon zest.
Salt and pepper the under side of chicken breasts, and place that side down in baking pan.
Salt and pepper the top side.
Brush mayonnaise evenly all over the chicken breasts.
Sprinkle with the pistachio mixture, and press to adhere.
Drizzle oil over breasts.
Add tomatoes around edges of chicken breasts.
Bake 30 minutes until internal temperature is 165°.
Remove from oven and let rest 10 minutes before slicing.
Sprinkle with chopped parsley.
Serve with lemon slices on the side.
*This pistachio topping is also excellent on mahi or halibut.
Reduce cooking time to 8 to 12 minutes for fish.