Berry Lemon Tart

Delicious lemon tart topped with fresh berries and whipped cream.CourseDessertCuisineFrenchPrep Time30 minutesCook Time20 minutesTotal Time50 minutesServings6 servingsCalories665kcalAuthorLeigh Anne Wilkes

Ingredients

Pastry for Tart Shell

• 1 egg beaten (for egg wash)
• 1 tsp water
• Pinch of salt
• 2 Tbsp powdered sugar
• 2 cups flour
• 1 cup butter softened to room temperature

Lemon Curd

• ½ cup butter
• Juice of 3 lemons
• Grated peel of 1 lemon
• ½ cup sugar
• 2 eggs
• Fresh Berries and whipped cream for garnish

Instructions

Pastry for Tart Shell

• Place butter in the bowl of a stand mixer.
• Using the dough-hook attachment, stir on medium speed, slowly adding the dry ingredients. Add water and continue to stir until dough forms.
• Remove dough onto a lightly floured surface; roll out with a rolling pin to 1/8” thick and cut to fit into tart pans.
• Place individual pieces of dough into tart plans. Check half way through baking time and if crust has puffed up deflat with a fork.
• Bake in oven preheated to 350 °F for 15 minutes.
• Spread the egg wash over all the tarts. Bake for 10 minutes longer and cool at room temperature.

Lemon Curd

• Combine eggs, sugar, lemon peel and juice in the top of a double boiler; place over bottom of double boiler filled with boiling water. (Note: water in bottom of double boiler should not touch the top pan).
• Cook egg mixture beating constantly with a wire whisk until it begins to thicken and ribbons form when whisk is lifted from the mixture.
• Add the butter, one tablespoon at a time. Once all of the butter is incorporated into the mixture, remove from the pan and refrigerate the curd.
• Remove tarts from pans.
• Add lemon curd to each tart shell.
• Sprinkle fresh berries over each tart and top with whipped cream.

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Sweet Potato Shoestring Fries and Smokey Fry Sauce

Delicious shoestring sweet potato fries and a smokey ketchup and horseradish and paprika dipping sauce.CourseSide DishCuisineAmericanPrep Time15 minutesCook Time20 minutesTotal Time35 minutesServings4 servingsCalories400kcalAuthorLeigh Anne Wilkes

Ingredients

• 4 sweet potatoes
• olive oil for coating
• salt for sprinkling

Smokey Fry Sauce

• 1/2 C mayo
• 4 tsp ketchup
• 1/2 Tbsp creamy horseradish
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 2 tsp sugar
• pinch of pepper

Instructions

• Preheat oven to 400 degrees F.
• Peel sweet potatoes.
• Using your Spiralizer make your shoestring potatoes
• Place on a parchment covered cookie sheet.
• Lightly toss and coat with olive oil
• Sprinkle with salt
• Bake for 15-20 minutes turning every five minutes until desired doneness. Some of them will get black and burned but they still taste yummy.

Smokey Fry Sauce

• Combine all ingredients and refrigerate until ready to serve

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Spicy Honey Glazed Chicken

Spicy and sweet, this glaze is made with barbecue sauce, honey, sriracha, and mustard.CourseMain DishCuisineAmericanPrep Time10 minutesCook Time20 minutes0 minutesTotal Time30 minutesServings4 servingsCalories391kcalAuthorLeigh Anne Wilkes

Ingredients

• 4 chicken breasts

Marinade

• 1/4 C BBQ sauce I like Sweet Baby Rays
• 1 Tbsp sriracha sauce
• 1/3 C honey
• 1/4 C whole grain mustard
• 1 Tbsp grated lemon peel
• 1/4 C lemon juice
• 2 tsp minced garlic

Instructions

• Mix together marinade and set aside 1/3 c to baste chicken with.
• Heat grill to medium high heat.
• Remove chicken from marinade and place on hot grill. Grill 5-10 minutes each side.
• When you flip the chicken brush with reserved marinade.

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Roasted Green Beans with Spicy Dipping Sauce

Roasted Green Beans

Crispy roasted green beans with a spicy garlic mustard dipping sauce.CourseSide DishCuisineAmericanPrep Time10 minutesCook Time15 minutes0 minutesTotal Time25 minutesServings4 servingsCalories236kcalAuthorLeigh Anne Wilkes

Ingredients

• 1 pound green beans trimmed
• 1 Tbsp Dijon mustard
• ¼ tsp cayenne pepper
• ½ tsp paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 clove garlic minced
• ½ tsp salt

Spicy Dipping Sauce

• ½ cup mayonnaise
• ? tsp cayenne pepper
• 2 tsp Dijon mustard
• 1 tsp capers rinsed, drained and finely chopped
• ½ clove garlic minced
• 1 tsp minced fresh parsley
• 2 tsp freshly squeezed lemon juice

Instructions

• In a large bowl combine green beans, mustard, cayenne pepper, paprika, cumin, chili powder, garlic and salt; toss to coat beans
• Heat in a large skillet (preferably cast iron) over high heat until smoking
• Add the beans, being careful not to crowd the pan too much (cook in two batches, if necessary). Cook beans, without disturbing, until charred patches appear, about 5 minutes.
• Toss beans and cook 5 minutes or more.
• Transfer to a bowl or plate and serve immediately with Spicy Dipping Sauce

Spicy Dipping Sauce

• Mix mayonnaise, cayenne pepper, mustard, capers, garlic, parsley and lemon juice until combined
• Cover and refrigerate until serving time

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Blueberry Buckle

Moist cake topped with fresh blueberries and a streusel topping.CourseDessertCuisineAmericanPrep Time20 minutesCook Time50 minutes0 minutesTotal Time1 hour 10 minutesServings8 servingsCalories455kcalAuthorLeigh Anne Wilkes

Ingredients

• 2 C flour
• 1 1/2 C sugar
• 2/3 C butter
• 2 tsp baking powder
• 1/2 tsp almond extract
• 1 tsp salt
• 2 egg yolks
• 1 C buttermilk
• 2 egg whites
• 2 C blueberries
• 1/2 tsp cinnamon for topping

Instructions

• Preheat oven to 350 degrees F.
• In a bowl, combine flour and sugar.
• Cut in butter using a pastry blender or a fork until small pea sized pieces form.
• Remove 3/4 C of the mixture and set aside (to use for crumb topping)
• To the rest of the mixture, add in baking powder and salt.
• Mix in egg yolks, almond extract and milk using a mixer and beat on low for 3 minutes.
• In a large bowl whip the egg whites until stiff peaks form.
• Fold egg whites into the batter.
• Spread batter into a creased and flour springform pan or 9 x 13 pan.
• Sprinkle berries over the top of batter. Fold into batter if desired (I leave mine on top)
• Add 1/2 tsp cinnamon into remaining crumb mixture.
• Sprinkle mixture over top of blueberries.
• Bake for 40-50 minutes. If using a springform pan it will take approx., 10-15 minutes longer. Bake until set and the top of cake springs back when lightly touched.

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