Chicken, Cranberry, Pecan Salad Wraps

These Chicken, Cranberry, Pecan Salad Wraps are a delightful combination of flavors and textures, perfect for a quick and satisfying meal. The sweet cranberries, crunchy pecans, and savory chicken are complemented by a creamy Dijon dressing.

Ingredients:

• 2 cups cooked chicken, shredded
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1/4 cup red onion, finely chopped
• Salt and pepper to taste
• 4 large whole wheat or spinach tortillas
• 2 cups mixed greens e
• g
• , spinach and arugula

Instructions:

Shred the chicken and mix it with the dried cranberries and chopped pecans in a large bowl

Next, put the mayonnaise, Dijon mustard, honey, and chopped red onion in a different small bowl

Use a whisk to mix the ingredients well

Add pepper and salt to taste

Mix the chicken and vegetables together, then add the dressing and toss to cover everything

Spread the mixed greens out evenly among the tortillas, making a line down the middle of each one

Place the tortillas on a clean surface

On top of the mixed greens on each tortilla, put some of the chicken, cranberry, and pecan salad

Fold the tortillas' sides in, and then roll them up tightly

If necessary, use toothpicks to keep the wraps together

The wraps are ready to be served after being cut in half diagonally

Have fun with your tasty Chicken, Cranberry, and Pecan Salad Wraps!

Angry Birds Cupcakes

These Angry Birds cupcakes are a fun and colorful treat that comes from the well-known game. They are fun to have at parties and are sure to make you smile!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• Red food coloring
• Green food coloring
• Yellow food coloring
• Blue food coloring
• Black food coloring gel
• White fondant
• Black fondant

Instructions:

Preheat your oven to 350F 175C and line a cupcake pan with paper liners

In a bowl, whisk together flour, baking powder, and salt

Set aside

In another bowl, cream together butter and sugar until light and fluffy

Add eggs one at a time, beating well after each addition

Stir in vanilla extract

Gradually add the dry ingredients to the wet ingredients, alternating with the milk

Mix until just combined

Divide the batter into five equal portions

Leave one portion plain, and color the other four with red, green, yellow, and blue food coloring

Spoon a small amount of each colored batter into the cupcake liners, creating a layered effect

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean

Let them cool completely

Roll out white fondant and cut out circular shapes to create the eyes for the Angry Birds

Use black fondant to create the eyebrows and pupils

Assemble the Angry Birds faces on top of the cooled cupcakes using the fondant pieces

Use black food coloring gel to draw the Angry Birds' beaks and any additional details

Your Angry Birds cupcakes are ready to be enjoyed!

Gluten-Free Rustic Heirloom Tomato Tart

This gluten-free rustic heirloom tomato tart is a delightful combination of flaky gluten-free pastry, savory mozzarella cheese, fresh basil, and the vibrant flavors of heirloom tomatoes. It's a perfect dish to showcase the best of summer's bounty.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup cold butter, cubed
• 1/4 cup ice-cold water
• 1/2 teaspoon salt
• 4-5 medium heirloom tomatoes, thinly sliced
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil leaves, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Put the gluten-free flour and salt in a food processor and blend them together

Pulse the mixture until it looks like coarse crumbs after adding the cold cubed butter

As you pulse, slowly add the very cold water until the dough comes together

Spread the dough out on a floured surface and make a disk shape with it

Put it in the fridge for 30 minutes after wrapping it in plastic wrap

Turn on your oven and heat it up to 375F 190C

On a gluten-free surface that has been dusted with flour, roll out the chilled dough into a 12-inch circle

Place the dough on a baking sheet lined with parchment paper

Shaved mozzarella cheese, minced garlic, and chopped basil leaves should all be mixed together in a bowl

Cover the dough with this mixture and leave a border around the edges

The heirloom tomatoes should be sliced very thinly and put on top of the cheese mixture

Put some olive oil on the tomatoes and season them with salt and pepper

It will look like a rough tart if you fold the edges of the dough over the filling

For 30 to 35 minutes, or until the crust is golden and the tomatoes are soft, bake in an oven that has already been heated

Take it out of the oven and let it cool down a bit before cutting it

Your Gluten-Free Rustic Heirloom Tomato Tart is ready to be served