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Thursday, August 24

Triple strawberry shortcakes

Active: 1 hour; Total: 2 hours; Serves: 6

Flour, all-purpose

2 cups

Strawberries, freeze-dried 

½ cup +
¼ cup

Sugar, granulated

¼ cup +
¼ cup +

Baking powder

1 tablespoon

Salt, kosher

½ teaspoon

Butter, unsalted, cold, cut into small pieces

6 tablespoons

Cream, heavy

¾ cup +
1 cup


1 large

Strawberries, hulled and halved or quartered

1 ¾ pounds

Lemon juice

½ lemon

Sugar, confectioners’

¼ cup

Vanilla extract

1 teaspoon

  1. Line a baking sheet with parchment paper. 
  2. Pulse the flour, ½-cup freeze-dried strawberries, ¼-cup granulated sugar, baking powder, and salt in a food processor until the strawberries are crushed. 
  3. Add the butter, and pulse until it is pea-sized pieces. 
  4. In a small bowl, whisk together ¾-cup cream and an egg. 
  5. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse into the dough comes together. 
  6. Transfer to a medium bowl, and kneed three or four times. 
  7. Scoop six balls of the dough (about ½ cup each) onto the baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. 
  8. Refrigerate until firm, about 30 minutes. 
  9. Preheat the oven to 400°F. 
  10. Lightly brush each ball of dough with cream, and sprinkle with granulated sugar. 
  11. Bake until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. 
  12. Let cool 10 minutes on the baking sheet, then transfer the shortcakes to a rack to cool completely. 
  13. Meanwhile, puree 2-cups strawberries in a blender until smooth (you should have about 1 cup puree). 
  14. Toss the remaining 4-cups strawberries with ½-cup strawberry sauce, ¼-cup granulated sugar, and lemon juice; cover and refrigerate until ready to use. 
  15. Crush or finely chop ¼-cup freeze-dried strawberries until powdery; transfer to a large bowl and add 1-cup cream and ¼-cup confectioners’ sugar. 
  16. Beat with a mixer on medium-high speed until stiff peaks form. 
  17. Add the vanilla, and beat until combined. 
  18. Gently fold in the remaining ½-cup strawberry sauce; refrigerate until ready to use. 
  19. Split each shortcake and fill with the strawberry mixture and strawberry whipped cream. 
Recipe from Food Network Magazine.

Chicken, zucchini & corn enchiladas

Active: 25 minutes; Total: 55 minutes; Serves: 8

Tomatoes, crushed

28 ounces

Onions, white, diced; divided

2 large


2 cloves

Chile pepper, dried, chipotle or ancho


Chili powder

1 ½ tablespoons

Oregano, dried (preferably Mexican)

1 ½ tablespoons

Cumin, ground

1 ½ teaspoons


½ teaspoon

Tortillas, corn


Zucchini, diced

2 cups

Corn kernels

2 cups

Cheese, cheddar, shredded

2 cups

Chicken, rotisserie 

2 cups

  1. Preheat the oven to 425°F. 
  2. Combine the tomatoes, 1-cup onions, garlic, chile, chili powder, oregano, cumin, and salt in a blender; puree until smooth, about 1 minute. 
  3. Spread ½-cup sauce in a 9-by-13-inch baking dish. 
  4. Layer four tortillas over the sauce. 
  5. Top with ½-cup zucchini, ½-cup corn, ½-cup cheese, ½-cup chicken, and ¼-cup onion; repeat the layers twice. 
  6. Top with the remaining tortillas, zucchini, corn, chicken, and onions. 
  7. Spread the remaining sauce on top. 
  8. Coat a large piece of foil with cooking spray, and cover the baking dish tightly; bake the enchiladas for 10 minutes. 
  9. Remove the foil, and sprinkle the remaining ½-cup cheese. 
  10. Continue baking until the cheese is melted and the edges are staring to brown, 15 to 20 minutes longer. 
Recipe from Eating Well