Lemon Twist Fried Chicken

This recipe changes up traditional fried chicken by adding the tangy flavor of lemon. The result is a delicious mix of crispy and citrusy goodness.

Ingredients:

• 4 chicken breasts, boneless and skinless
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1 lemon, zest and juice
• 2 cloves garlic, minced
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

In a shallow dish, mix together flour, breadcrumbs, lemon zest, minced garlic, salt, and pepper

Dip each chicken breast in beaten eggs, then dredge in the flour mixture, coating evenly

Heat vegetable oil in a skillet over medium-high heat

Fry the chicken breasts until golden brown and cooked through, about 6-8 minutes per side

Once fried, place the chicken on a paper towel-lined plate to drain excess oil

In a small bowl, mix lemon juice with a pinch of salt

Drizzle the lemon juice over the fried chicken before serving

Foil Packet Chicken with Peas and Carrots

This chicken recipe in a foil packet is a quick and easy way to enjoy a full meal with little cleanup. Along with sweet peas and carrots that are flavored with garlic and lemon, the chicken cooks until it is perfectly tender.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup frozen peas
• 1 cup sliced carrots
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• Salt and pepper to taste
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley

Instructions:

Preheat oven to 400F 200C

Place each chicken breast on a separate sheet of aluminum foil

Divide peas and carrots equally among the chicken breasts, placing them on top

Drizzle each chicken breast with 1 tablespoon of olive oil and sprinkle with minced garlic, salt, and pepper

Squeeze lemon juice over each chicken breast

Fold aluminum foil over the chicken and vegetables, sealing tightly to create packets

Place foil packets on a baking sheet and bake for 25-30 minutes, or until chicken is cooked through

Carefully open foil packets, sprinkle with chopped parsley, and serve hot

Steak Kabobs with Garlic Butter

These Steak Kabobs with Garlic Butter are a flavorful and succulent grilled dish perfect for a BBQ or outdoor gathering. The marinated sirloin steak is threaded onto skewers with colorful bell peppers and onions, then grilled to perfection. A drizzle of garlic butter sauce adds a rich and savory finishing touch.

Ingredients:

• 1 1/2 lbs 680g sirloin steak, cut into 1-inch cubes
• 1/4 cup 60ml olive oil
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 8 wooden skewers, soaked in water for 30 minutes
• 4 tbsp 56g unsalted butter
• 2 tbsp fresh parsley, chopped
• 1 lemon, cut into wedges

Instructions:

Olive oil, minced garlic, dried oregano and thyme, salt, and pepper should all be mixed together in a bowl

Combine well

Make sure the cubed sirloin steak is well covered with the marinade before adding it

Place in the fridge for at least 30 minutes and no more than 2 hours with the lid on

Warm up the grill over medium-high heat

Put the steak cubes that have been marinated, red bell pepper, green bell pepper, and red onion on the soaked wooden skewers one after the other

The steak kabobs should be grilled for 10 to 12 minutes, turning them over every so often, until the steak is done the way you like it and the vegetables are just slightly charred

Melt the unsalted butter in a small saucepan over low heat while the food is on the grill

Add the fresh parsley that has been chopped and let it cook for one minute

Take the steak kabobs off the grill when theyre done and pour the garlic butter sauce over them

Serve hot with sides of your choice and lemon wedges

Have fun with your tasty Steak Kabobs with Garlic Butter

5 Minute Peanut Butter Pie

Indulge in the creamy goodness of this 5 Minute Peanut Butter Pie with a rich chocolate crust. No baking required, and its perfect for peanut butter lovers

Ingredients:

• 1 prepared chocolate pie crust
• 1 cup creamy peanut butter
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups heavy cream
• 1/2 cup chocolate chips for garnish
• 1/4 cup chopped peanuts for garnish

Instructions:

In a mixing bowl, combine the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract

Mix until well combined and smooth

In a separate mixing bowl, whip the heavy cream until stiff peaks form

Gently fold the whipped cream into the peanut butter mixture until fully incorporated

Pour the peanut butter filling into the prepared chocolate pie crust

Refrigerate for at least 4 hours or until the pie is set

Before serving, garnish the pie with chocolate chips and chopped peanuts

Slice, serve, and enjoy

Superfood Salad

This superfood salad is packed with nutrients and flavor, making it a perfect choice for a healthy meal. Kale and quinoa provide a great source of vitamins and protein, while the colorful veggies add freshness and crunch. The lemony dressing and feta cheese add a zesty kick to every bite.

Ingredients:

• 2 cups of kale
• 1 cup of quinoa
• 1/2 cup of cherry tomatoes
• 1/2 cup of diced cucumber
• 1/4 cup of chopped red onion
• 1/4 cup of chopped carrots
• 1/4 cup of sliced almonds
• 1/4 cup of crumbled feta cheese
• 2 tablespoons of olive oil
• 2 tablespoons of lemon juice
• Salt and pepper to taste

Instructions:

Cook quinoa according to package instructions and let it cool

In a large bowl, massage kale with olive oil and lemon juice for a few minutes to soften it

Add cooked quinoa, cherry tomatoes, cucumber, red onion, and carrots to the bowl

Toss everything together until well combined

Sprinkle sliced almonds and crumbled feta cheese on top

Season with salt and pepper to taste

Serve immediately as a nutritious and delicious salad

Sparkling Strawberry Lemonade

This refreshing Sparkling Strawberry Lemonade combines the sweetness of ripe strawberries with the tartness of freshly squeezed lemon juice, creating a delightful drink perfect for warm days or special occasions.

Ingredients:

• 1 cup strawberries, hulled and halved
• 1/2 cup freshly squeezed lemon juice
• 1/4 cup granulated sugar
• 2 cups sparkling water or club soda
• Ice cubes
• Lemon slices and whole strawberries for garnish

Instructions:

Using a blender, blend the strawberries until they are smooth

Use a fine-mesh sieve to pour the strawberry puree into a pitcher and remove the seeds

Mix the sugar and lemon juice in the pitcher until the sugar is completely mixed in

Put the mixture in the fridge for at least an hour to cool it down

When youre ready to serve, put ice cubes in glasses and pour the chilled strawberry lemon mix into them

Add club soda or sparkling water to the top of each glass

Add slices of lemon and whole strawberries as a garnish

Before serving, stir slowly

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