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Smithfield Holiday Ham
Dinner American

Smithfield Holiday Ham

4.7

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line a roasting pan with aluminum foil. Place a wire rack into the lined roasting pan.
  2. 2 Place ham fat-side up on the rack in the prepared roasting pan. Cover tightly with aluminum foil.
  3. 3 Roast in the preheated oven for 15 minutes per pound of ham, 60 to 90 minutes.
  4. 4 Glaze according to directions.
  5. 5 Garnish with grilled or roasted asparagus, strawberries, and blueberries.

By Smithfield®

Big Ray's Rhubarb Relish Recipe
Dinner American

Big Ray's Rhubarb Relish Recipe

5.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Stir brown sugar, rhubarb, strawberries, vinegar, cinnamon, allspice, cloves, and nutmeg together in a saucepan over medium heat. Cook and stir until relish thickens, about 30 minutes. Cool, transfer to a sealable container, and store in the refrigerator.

By bfr610

Chelsey's Strawberry Salad with Poppy Seed Dressing
Dinner American

Chelsey's Strawberry Salad with Poppy Seed Dressing

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place lettuce, red onion, and strawberries in a large bowl. Place creamy salad dressing, sugar, milk, vinegar, and poppy seeds in a jar with a tight-fitting lid; cover jar and shake until smooth. Pour dressing over salad; toss to combine.

By Chelsey Carr

LaWanna's Mango Salsa on Tilapia Fillets
Dinner American

LaWanna's Mango Salsa on Tilapia Fillets

4.1

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 In a bowl, toss together the pineapple, strawberries, kiwifruit, mango, tomatoes, cilantro, and balsamic vinegar.
  2. 2 Spray a skillet with cooking spray, and heat over medium-high heat. Sprinkle tilapia fillets with seasoned pepper blend, and pan-fry until fish turns white and opaque, 2 to 3 minutes per side. Serve fish topped with salsa.

By Allen Goforth

Filet Mignon and Balsamic Strawberries
Dinner American

Filet Mignon and Balsamic Strawberries

4.4

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Mix together the strawberries, brown sugar, and balsamic vinegar in a bowl, and allow to sit for 1 to 3 hours, stirring occasionally.
  2. 2 Preheat an oven to 400 degrees F (200 degrees C).
  3. 3 Heat olive oil in an oven-safe, heavy steel or cast-iron skillet over high heat. Sprinkle the filets with salt and pepper on both sides, gently place in the hot skillet, and sear each side until well-browned, 1 to 2 minutes per side. Slide the skillet into the preheated oven, and cook until they start to become firm and are reddish-pink and juicy in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer the steaks to a platter, and tent with foil to rest.
  4. 4 Pour steak juices from the skillet into a small saucepan. Strain the strawberries and discard the liquid. Add the strawberries to the steak juices, bring the sauce to a simmer over medium-low heat, and melt the butter into the sauce, tilting the pan several times to gently incorporate the butter into the sauce. Serve each fillet topped with about 1/2 cup of strawberries and a sprinkle of freshly ground black pepper.

By cdagirl

Strawberry Romaine Salad
Dinner American

Strawberry Romaine Salad

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine romaine, spinach, strawberries, and sliced onion in a large salad bowl.
  2. 2 Combine mayonnaise, vinegar, sugar, milk and poppy seeds in a jar with a tight fitting lid; shake well. Pour dressing over salad and toss until evenly coated.

By Mary J Wright

Milk Chocolate Cheesecake
Dinner American

Milk Chocolate Cheesecake

4.7

Prep
15 min
Cook
30 min
Total
225 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Grease and flour 13 x 9 x 2-inch pan.
  2. 2 For filling, combine contents of cocoa packet from mix, 1/4 cup cake mix, cream cheese and melted chocolate in large bowl. Beat at high speed with electric mixer for 2 minutes. Add eggs and cream. Beat at high speed for 1 minute. Set aside.
  3. 3 For crust, stir remaining cake mix and melted butter in medium bowl. Mixture will be crumbly. Sprinkle mixture into pan. Pour filling over mixture.
  4. 4 Bake at 350 degrees F for 30 to 35 minutes. Cool in pan. Refrigerate until chilled. Garnish individual servings with dollops of whipped cream and strawberries.

By Duncan HinesR Canada

Grilled Chicken Salad with Strawberry Poppy Seed Dressing
Dinner American

Grilled Chicken Salad with Strawberry Poppy Seed Dressing

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine 1 cup sliced strawberries, olive oil, vinegar, honey, poppy seeds, onion, mustard, salt, and black pepper in the bowl of a food processor; pulse until dressing is smooth.
  2. 2 Combine diced chicken, 1 pint sliced strawberries, and pecans in a large bowl; drizzle dressing over top and gently toss to coat.

By SunnyDaysNora

Biscuit Wedges with Fruit in Vanilla Syrup
Dinner American

Biscuit Wedges with Fruit in Vanilla Syrup

Prep
Cook
Total
40 min

Instructions

  1. 1 Preheat oven and prepare the baking mix according to package directions for rolled biscuits, adding 2 teaspoons vanilla with the measure of water listed in the package directions. Roll out or pat dough into 6-inch circle on lightly floured surface; cut into 6 wedges. Place, 2 inches apart, on ungreased baking sheet. Brush tops lightly with additional water; sprinkle with cinnamon sugar.
  2. 2 Bake according to package directions.
  3. 3 Mix 1/2 cup water and granulated sugar in small saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer 5 minutes, or until slightly thickened, to a syrup-like consistency. Remove from heat; cool slightly. Stir in remaining 2 teaspoons vanilla. Pour over the fruit in large bowl; toss gently to coat.
  4. 4 Split biscuits horizontally in half. Place bottom halves of biscuits on 6 dessert plates; cover evenly with half of the fruit mixture. Top each with a serving of Reddi-wip and top half of biscuit. Spoon remaining fruit mixture evenly over biscuits; top with additional serving of Reddi-wip.

By Reddi-wip

Sweet and Peppery Watermelon Salad
Dinner American

Sweet and Peppery Watermelon Salad

4.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gently combine arugula, strawberries, watermelon, basil, and red onion in a large bowl.
  2. 2 Mix olive oil, balsamic vinegar, agave nectar, salt, and pepper together until dressing is uniform. Pour over salad; top with feta cheese.

By Elma

Spring Salad with Blueberry Balsamic Dressing
Dinner American

Spring Salad with Blueberry Balsamic Dressing

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Make the salad: Toss spring greens, strawberries, blueberries, blue cheese, and walnuts together in a bowl.
  2. 2 Make the dressing: Blend oil, vinegar, blueberries, honey, and mustard together in a blender until dressing is smooth. Season with salt and black pepper. Pour dressing over salad and toss to coat.

By Web Spinner

Green Tea (Matcha) Tiramisu
Dinner American

Green Tea (Matcha) Tiramisu

4.0

Prep
15 min
Cook
Total
275 min

Instructions

  1. 1 Stir graham cracker crumbs and melted butter together in a bowl until moistened; press crumb mixture evenly into the bottom of a 7-inch round springform pan. Place pan in refrigerator until cold, about 20 minutes.
  2. 2 Beat cream cheese and 6 tablespoons plus 1 teaspoon sugar together in a bowl with an electric mixer until smooth; beat in mascarpone cheese. Stir 3 tablespoons green tea powder into cheese mixture.
  3. 3 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold whipped cream into cream cheese mixture.
  4. 4 Stir gelatin into warm water in a small bowl until dissolved. Stir gelatin mixture into cream cheese mixture; pour mixture over refrigerated graham cracker crust. Chill in the refrigerator until firm, at least 4 hours.
  5. 5 Dust top of tiramisu with green tea powder and confectioners' sugar; decorate with sliced strawberries.

By Miho

Strawberry and Spinach Salad with Honey-Poppy Seed Dressing
Dinner American

Strawberry and Spinach Salad with Honey-Poppy Seed Dressing

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine avocado oil, vinegar, mayonnaise, honey, poppy seeds, mustard, and salt in a pint-sized jar with a tight-fitting lid; shake vigorously, about 1 minute. Refrigerate dressing until salad is ready.
  2. 2 Divide spinach leaves among 4 salad plates; top with strawberries, crumbled bacon, and chopped pecans. Drizzle dressing over salads; serve.

By Bibi

Canada Day Three Berry Trifle
Dinner American

Canada Day Three Berry Trifle

5.0

Prep
50 min
Cook
Total
290 min

Instructions

  1. 1 Place cake cubes in the bottom of a trifle bowl. Combine 1 cup boiling water and raspberry gelatin mix in a large measuring cup until gelatin is dissolved; stir in 1 cup cold water. Pour raspberry gelatin mixture over cake cubes; press down. Spread raspberries evenly over top; chill trifle in the refrigerator until gelatin sets, about 45 minutes.
  2. 2 Whisk 2 cups cold milk and 1 package pudding mix together in a bowl for 2 minutes. Spread pudding mixture over raspberries in the trifle bowl; chill trifle in the refrigerator until pudding sets, about 45 minutes more.
  3. 3 Combine 1 cup boiling water and cherry gelatin mix in a large measuring cup until dissolved; stir in 1 cup cold water. Pour cherry gelatin mixture over pudding in the trifle bowl; spread cherries over top. Chill trifle in the refrigerator until gelatin sets, about 45 minutes more.
  4. 4 Whisk remaining 2 cups cold milk and remaining 1 package pudding mix together in a bowl for 2 minutes. Spread pudding mixture over cherries in the trifle bowl; chill in the refrigerator until pudding sets, about 45 minutes more.
  5. 5 Combine remaining 1 cup boiling water and strawberry gelatin mix together in a large measuring cup; stir in remaining 1 cup cold water. Pour strawberry gelatin mixture over pudding in the trifle bowl; spread strawberries over top. Chill trifle in the refrigerator until trifle completely set, about 1 hour more.
  6. 6 Spread whipped topping over trifle; garnish top with reserved berries.

By Phoebe

Grilled Chicken Salad with Seasonal Fruit
Dinner American

Grilled Chicken Salad with Seasonal Fruit

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the grill to high heat. Lightly oil the grill grate.
  2. 2 Grill chicken until juices run clear, about 8 minutes per side. Remove from heat, cool, and slice. Set aside.
  3. 3 Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans, stirring frequently, until fragrant, about 8 minutes. Remove from heat and set aside.
  4. 4 To make the dressing: Combine red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper in a blender. Process until smooth.
  5. 5 Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with dressing to serve.

By Karena

Strawberry-Feta Chicken Salad with Roasted Strawberry-Balsamic Dressing
Dinner American

Strawberry-Feta Chicken Salad with Roasted Strawberry-Balsamic Dressing

5.0

Prep
30 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Toss romaine, spinach, and kale together in a medium mixing bowl. Distribute sliced strawberries evenly on top of the greens. Arrange chicken over salad. Garnish with almond slices and feta cheese.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  3. 3 Arrange quartered strawberries on the prepared baking sheet. Sprinkle with sugar.
  4. 4 Roast in the preheated oven until softened and golden, about 20 minutes. Let cool 10 minutes.
  5. 5 Combine roasted strawberries with their juice, balsamic vinegar, olive oil, honey, mustard, garlic, salt, and pepper in a food processor; process dressing until smooth. Drizzle dressing over salad and serve.

By Diana71

Kale, Cabbage, and Brussels Sprout Salad
Dinner American

Kale, Cabbage, and Brussels Sprout Salad

4.3

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Pour pepitas into a bowl and coat with cooking spray. Sprinkle cayenne pepper, salt, and pepper over pepitas and toss to coat.
  2. 2 Cook and stir coated pepitas in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Remove skillet from heat and allow pepitas to cool.
  3. 3 Combine Brussels sprouts, curly kale, lacinato kale, napa cabbage, dried cranberries, mandarin oranges, green onions, strawberries, and toasted pepitas in a large bowl.
  4. 4 Mix poppy seed dressing and orange juice together in a bowl; pour over Brussels sprouts mixture and toss well.

By Crystal S

Canadian Flag Cake
Dinner American

Canadian Flag Cake

4.8

Prep
45 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11x17-inch baking pan with 1-inch high sides.
  2. 2 Prepare the cake: Beat sugar and butter together in a large bowl with an electric mixer on medium speed until light and fluffy. Beat eggs one at a time into the butter mixture; beat in sour cream and vanilla.
  3. 3 Sift flour, baking powder, baking soda, and salt together in a bowl. With the mixer at low speed, add flour mixture to butter mixture alternately with milk just until combined. Scrape the sides and bottom of the bowl and finish mixing with a rubber spatula. Pour batter into the prepared pan; spread to corners of the pan and smooth the top with a spatula.
  4. 4 Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20 minutes. Cool cake completely, about 30 minutes. To remove cake from the pan, run a paring knife between cake and the pan. Cover cake pan with a plate or cooling rack; invert to transfer cake onto a plate.
  5. 5 Make the frosting: Beat cream cheese, sugar, and vanilla together in a bowl with an electric mixer on medium speed until fluffy, about 2 minutes. Reduce mixer speed to low; slowly pour in cream. Once cream is incorporated, turn mixer speed to medium-high; beat until stiff peaks form, about 2 minutes.
  6. 6 Spread cream cheese mixture evenly over top and sides of cake, smoothing the top.
  7. 7 Finish with decoration: Place 2 to 3 rows of overlapping strawberry slices parallel to the short sides of the cake for the two red stripes of the Canadian flag. Trace out a maple leaf shape in the center of the cake with a toothpick. Use points of strawberry slices to create points of the maple leaf. Cut a strip of strawberry for the leaf stem. Fill in the area of the maple leaf with sliced strawberries.
  8. 8 Refrigerate cake until ready to serve.

By WestCoastMom

Spinach Salad with Grilled Salmon and Strawberries
Dinner American

Spinach Salad with Grilled Salmon and Strawberries

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Combine olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl for the vinaigrette. Stir briskly to combine.
  2. 2 Brush salmon with 1 teaspoon of the vinaigrette on the cut side, and season with salt and pepper. Reserve the remaining vinaigrette.
  3. 3 Clean the grates of an outdoor grill and preheat to 375 degrees F (190 degrees C).
  4. 4 Place the salmon on a grilling mat or fish grill basket on the hot grill, skin side down. Grill for about 10 minutes. Using a turner, carefully flip the salmon, or turn the grill basket, and cook for 4 to 5 minutes more. Salmon should flake easily with a fork when done. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  5. 5 Transfer salmon to a plate, tent with foil, and allow to rest while preparing the salad.
  6. 6 Combine spinach, red bell pepper, mushrooms, strawberries, and reserved vinaigrette in a large bowl. Toss to combine. Remove skin from salmon and flake.
  7. 7 Divide salad among individual plates, top with flaked salmon, and garnish with chopped pecans and crumbled bacon.

By Bibi

Grilled Chicken Salad with Strawberries and Avocado
Dinner American

Grilled Chicken Salad with Strawberries and Avocado

5.0

Prep
15 min
Cook
10 min
Total
95 min

Instructions

  1. 1 Combine olive oil, vinegar, honey, sugar, poppy seeds, salt, mustard, and grated onion in a blender; blend until smooth. Transfer dressing to a bowl or jar; cover and refrigerate before serving, at least 1 hour.
  2. 2 Meanwhile, combine Italian dressing and teriyaki sauce in a glass or ceramic bowl; add chicken and toss to evenly coat. Cover the bowl with plastic wrap. Marinate in the refrigerator before grilling, 30 to 60 minutes.
  3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
  4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade.
  5. 5 Cook on the preheated grill until chicken is no longer pink in centers and juices run clear, 5 to 8 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Cool about 10 minutes; cut into bite-sized pieces.
  6. 6 Toss chicken, spinach, and romaine lettuce together in a large bowl; gently stir in strawberries and avocado. Refrigerate until ready to serve.
  7. 7 Toss salad with dressing and pecans just before serving.

By Sherri

Strawberry-Mango Grilled Chicken Salad
Dinner American

Strawberry-Mango Grilled Chicken Salad

4.3

Prep
30 min
Cook
10 min
Total
170 min

Instructions

  1. 1 Pound chicken breasts using a meat mallet or a rolling pin to an even 1-inch thickness; place in a resealable plastic bag.
  2. 2 Whisk 2 tablespoons oil, 2 tablespoons vinegar, garlic-herb seasoning, and ¼ teaspoon salt together in a small bowl; pour over chicken, toss to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 2 hours.
  3. 3 Combine ½ cup strawberries, 3 tablespoons vinegar, 2 tablespoons oil, honey, Dijon mustard, poppy seeds, and ¼ teaspoon salt in a blender; blend on high speed until smooth, 15 to 20 seconds. Refrigerate vinaigrette until ready to use.
  4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. 5 Remove chicken from marinade and shake off excess. Discard remaining marinade. Place chicken on the preheated grill, close the lid, and reduce the temperature to medium.
  6. 6 Cook on the preheated grill until chicken is no longer pink in center and juices run clear, 10 to 12 minutes, flipping halfway through. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; rest and cool for 10 minutes. Slice chicken on the diagonal.
  7. 7 Place arugula on a large platter; top with sliced chicken, mango, 1 cup sliced strawberries, avocado, red onion, pine nuts, and feta cheese. Drizzle with vinaigrette; serve.

By France Cevallos

Cilantro Lime Grilled Chicken with Strawberry Salsa
Dinner American

Cilantro Lime Grilled Chicken with Strawberry Salsa

Prep
30 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Combine cilantro, club soda, olive oil, honey, lime zest, juice of 1 lime juice, salt, and black pepper in a blender; blend until marinade is smooth, about 30 seconds.
  2. 2 Place each chicken breast between plastic wrap; gently pound using a meat mallet to about ½-inch thickness. Place in a large glass or ceramic bowl; add marinade and toss to evenly coat chicken. Set aside at room temperature, about 20 minutes.
  3. 3 Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate.
  4. 4 Toss tomatoes, strawberries, green onions, cilantro, jalapeño, juice of 1 lime, salt, and black pepper in a bowl until well combined. Cover the bowl with plastic wrap; refrigerate until ready to serve.
  5. 5 Remove chicken from marinade and shake off excess; discard remaining marinade.
  6. 6 Cook on the preheated grill until no longer pink inside and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted in centers should read at least 165 degrees F (74 degrees C).
  7. 7 Serve with salsa.

By RecipesByRosecom

Grilled Chicken Breasts with Fresh Strawberry Salsa
Dinner American

Grilled Chicken Breasts with Fresh Strawberry Salsa

4.4

Prep
25 min
Cook
10 min
Total
155 min

Instructions

  1. 1 Pound the chicken breast halves with a meat mallet until 1/2 inch thick. Season with salt and pepper and place into a resealable plastic bag or small baking dish. Whisk together 1 serrano chile, garlic, chili powder, and 2 tablespoons raspberry vinegar in a small bowl. Whisk in the olive oil until incorporated, then pour the marinade over the chicken breasts, squeeze out excess air, and seal. Place into the refrigerator, and marinate for 2 to 3 hours.
  2. 2 While the chicken marinates, toss the strawberries with the mint and sugar in a bowl. Cover, and refrigerate 1 hour, then fold in the remaining serrano chile, red onion, and 2 tablespoons raspberry vinegar. Season to taste with salt and pepper. Let the salsa stand at room temperature for 20 minutes before serving.
  3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  4. 4 Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Cook the chicken on the grill until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Serve with the strawberry salsa and a dollop of sour cream.

By sliceofsouthern

Berry and Arugula Salad with Homemade Blueberry Vinaigrette
Dinner American

Berry and Arugula Salad with Homemade Blueberry Vinaigrette

4.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Place ½ cup frozen blueberries, ½ cup frozen raspberries, balsamic vinegar, 2 tablespoons honey, and 1 tablespoon lemon juice in a blender; season with salt and black pepper. Blend vinaigrette for at least 1 minute. Pour in ½ cup olive oil in a slow, steady stream while the blender is running; blend until smooth and emulsified, 10 to 15 seconds. Set vinaigrette aside.
  2. 2 Whisk 2 tablespoons lemon juice, 2 teaspoons honey, 1 teaspoon salt, and 1 teaspoon black pepper together in a large bowl until combined; drizzle in 2 tablespoons olive oil, whisking rapidly until smooth. Add arugula, ½ cup fresh blueberries, strawberries, blackberries, and ¼ cup fresh raspberries, walnuts, and cranberries to the bowl; toss to coat with lemon juice mixture.
  3. 3 Divide salad among four serving bowls; drizzle with vinaigrette.

By Tierra_Beloved