Mixed Berry Tart

Indulge in the delightful flavors of summer with this Mixed Berry Tart. A buttery crust holds a luscious filling of raspberries, blueberries, and blackberries, tossed in a sweet and tangy mixture of sugar, lemon juice, and vanilla extract. This tart is perfect for showcasing the vibrant colors and flavors of seasonal berries.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 9 tablespoons unsalted butter, chilled and cut into cubes
• 1 large egg yolk
• 2 tablespoons ice water
• 2 cups mixed berries such as raspberries, blueberries, and blackberries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 egg, beaten for egg wash

Instructions:

Before you start cooking, heat the oven to 375F 190C

Pulse flour, powdered sugar, and salt together in a food processor

Pulse in the chilled butter cubes until the mixture looks like big crumbs

Whisk the egg yolk and ice water together in a small bowl

Add the egg mixture to the flour mixture slowly while pulsing the food processor

Do this until the dough comes together

Place the dough on a lightly floured surface and roll it out into a disk

The dough should be put in the fridge for at least 30 minutes after being wrapped in plastic wrap

Take a different bowl and mix together the mixed berries, cornstarch, lemon juice, and vanilla extract

Roll out the chilled dough into a circle big enough to fit into a tart pan on a floured surface

Put the dough in the tart pan and gently press it into the sides and bottom

Cut off any dough that is hanging over the pans edges

Once the crust is ready, pour the mixed berry filling into it

For a rustic look, fold any extra dough over the edges of the filling

Beating an egg and brushing it on the crusts edges will give it a golden finish

Place the tart in an oven that has already been heated

Bake for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling

Let the tart cool down a bit before you serve it

You can serve it hot or cold

Chicken Bacon Ranch Dip

Savor the deliciousness of this Chicken Bacon Ranch Dip, which is ideal for get-togethers on game days or parties. Its creamy, cheesy, and packed full of chicken and bacona surefire hit that goes fast

Ingredients:

• 1 cup cooked chicken, shredded
• 1 cup cooked bacon, crumbled
• 1 cup shredded cheddar cheese
• 1 cup cream cheese, softened
• 1/2 cup ranch dressing
• 1/2 cup sour cream
• 1/4 cup green onions, chopped
• 1/4 cup diced tomatoes
• 1/4 cup sliced black olives
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

Set the oven temperature to 175C 350F

Mix the sour cream, ranch dressing, softened cream cheese, and garlic powder in a mixing bowl

Blend until a creamy, smooth consistency is achieved

Add half of the shredded cheddar cheese, the crumbled bacon, and the chicken shreds

Blend until thoroughly blended

Add salt and pepper to taste and season the mixture

Spread the dip mixture evenly in a baking dish that is safe to bake in the oven

Over the dip, scatter the remaining cheddar cheese

Bake for 20 to 25 minutes in a preheated oven, or until the cheese is melted and beginning to turn golden brown on top and the dip is hot and bubbly

After taking the dip out of the oven, allow it to cool for a short while

Add sliced black olives, diced tomatoes, and chopped green onions as garnish for the dip

Warm up some tortilla chips, crackers, or sliced veggies to dip into the Chicken Bacon Ranch Dip

Instant Pot Shredded Mexican Chicken Tacos

These Instant Pot Shredded Mexican Chicken Tacos are a quick and flavorful meal option for taco night. The Instant Pot makes cooking the chicken a breeze, and the combination of spices and salsa adds a delicious Mexican twist to your tacos.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 cup salsa
• 1 packet taco seasoning
• 1 tsp cumin powder
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• Taco shells or tortillas
• Taco toppings of your choice lettuce, tomatoes, cheese, sour cream, etc

Instructions:

In the Instant Pot, put the chicken breasts

Mix chicken broth, salsa, taco seasoning, cumin powder, chili powder, garlic powder, onion powder, salt, and pepper in a bowl

Add the mix to the Instant Pot with the chicken

Select Pressure Cook or Manual and close the Instant Pot lid

Make sure the valve is set to seal

Leave it to cook for 15 minutes on high pressure

After the cooking time is up, let the pressure drop naturally for 5 minutes

Then, carefully do a quick pressure release

Take off the lid of the Instant Pot and shred the chicken inside with two forks

It should be simple to break

Put the Mexican chicken shreds in taco shells or tortillas and add your favorite taco toppings on top

Outrageous Cuban Sandwich Burger with Mojo Sauce

Taste the flavors of a traditional Cuban sandwich in a burger These Outrageous Cuban Sandwich Burgers are a tasty and filling take on a Cuban classic. They are made with ground pork and beef patties, Swiss cheese, ham, pickles, and a spicy Mojo sauce.

Ingredients:

• 1 lb ground pork
• 1 lb ground beef
• 1/2 cup bread crumbs
• 1/4 cup yellow mustard
• 8 slices Swiss cheese
• 8 slices ham
• 8 slices dill pickles
• 4 burger buns
• 2 cloves garlic, minced
• 1/4 cup fresh orange juice
• 2 tablespoons fresh lime juice
• 1 tablespoon fresh lemon juice
• 1 teaspoon cumin
• 1 teaspoon oregano
• Salt and pepper to taste

Instructions:

In a large bowl, combine ground pork and ground beef

Add bread crumbs, minced garlic, cumin, oregano, salt, and pepper

Mix well and form into 4 burger patties

In a separate bowl, prepare the Mojo sauce by whisking together yellow mustard, fresh orange juice, fresh lime juice, fresh lemon juice, and a pinch of salt

Preheat your grill or stovetop griddle over medium-high heat

Grill the burger patties for about 4-5 minutes per side or until cooked to your desired level of doneness

During the last minute of grilling, place a slice of Swiss cheese on each patty to melt

Toast the burger buns on the grill until they are lightly browned

Assemble the burgers by spreading a generous amount of Mojo sauce on both sides of the toasted buns

Place a burger patty on the bottom bun, top with a slice of ham, dill pickles, and the top bun

Serve your Outrageous Cuban Sandwich Burgers with extra Mojo sauce on the side and enjoy

Strawberry Rhubarb Almond Shortbread Tart

Indulge in the deliciousness of this Paleo-friendly Strawberry Rhubarb Almond Shortbread Tart. The almond flour shortbread crust pairs perfectly with the sweet and tangy strawberry-rhubarb filling. Its a delightful treat for any occasion.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut oil, melted
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup strawberries, sliced
• 1 cup rhubarb, chopped
• 2 tablespoons honey
• 1 tablespoon arrowroot powder
• 1/4 cup sliced almonds

Instructions:

Preheat your oven to 350F 175C

In a mixing bowl, combine almond flour, coconut flour, melted coconut oil, maple syrup, vanilla extract, and salt

Mix until a dough forms

Press the dough evenly into a tart pan to create the crust

Use a fork to prick the bottom of the crust to prevent bubbling during baking

Bake the crust in the preheated oven for 10-12 minutes, or until its lightly golden brown

Remove from the oven and let it cool

In a saucepan, combine strawberries, rhubarb, honey, and arrowroot powder

Cook over medium heat, stirring occasionally until the mixture thickens and the fruit is tender, about 5-7 minutes

Pour the strawberry-rhubarb filling into the cooled tart crust, spreading it evenly

Sprinkle sliced almonds on top of the filling

Return the tart to the oven and bake for an additional 10-12 minutes until the almonds are lightly toasted

Remove from the oven and let the tart cool completely before slicing and serving

Enjoy your Paleo Strawberry Rhubarb Almond Shortbread Tart