Strawberry Shortcake Sundae


Strawberries are in abundance during the summer months and fairly inexpensive when in season. There are so many ways to use them in a recipe. Strawberry shortcake is a favorite for most and ice cream is perfect for a hot summer’s day. I thought they’d be a winner together. Boy was I right.

Strawberry Shortcake Sundae
Here are the Ingredients:
  • 16 oz container of fresh strawberries, sliced
  • 4 1/2 tablespoons granulated sugar, separated
  • 1 cup whipping cream
  • 1/2 teaspoon vanilla extract
  • frozen pound cake, thawed 
  • vanilla ice cream
Place sliced strawberries in a bowl with 1 1/2 tablespoons of sugar with 2 tablespoons of water. Gently mix well and let stand for 30 minutes so that the sugar marries well with the strawberries. Meanwhile, make whipped cream. See recipe below. Take a slice of pound cake per serving and cut into bite size cubes. Place 2 scoops of ice cream in a bowl, top with pound cake, top with strawberries and drizzle with strawberry juices. Top with whipped cream. Serve immediately and enjoy.
 
Whipped Cream
 
Here are the Ingredients:
  • 1 cup heavy whipping cream
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla extract
Place a bowl in the freezer for 10 minutes. Beat cream in chilled bowl until it begins to thicken. Add sugar and vanilla and beat until soft peaks form.
 
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Chicken Picata


This dish has the tang of lemon and capers yet the creaminess of butter and olive oil. Incredibly delicious.
 
 
Serve it with your favorite pasta.
 
 
Chicken Picata
 
Here are the Ingredients:
  • 2 skinless and boneless chicken breasts, butterflied and then cut in two
  • salt
  • black pepper
  • all-purpose flour
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped
Take butterflied chicken and season with salt and pepper. Dredge in flour and shake off excess. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. Add 2 pieces of chicken and cook for 3 minutes. Flip and cook other side for 3 minutes. Transfer to a plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. Add the other 2 pieces of chicken and brown both sides 3 minutes per side. Remove pan from heat and add chicken to the plate. Add the lemon juice, stock and capers. Return to the heat and bring to boil stirring up brown bits from the pan for extra flavor. Taste and season if needed. Return all the chicken to the pan and simmer for 5 minutes. Place chicken on the platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley. Serve over noodles.