Salmon Grilled Panini

This hearty portobello mushroom cap sandwiched between a medley of grilled vegetables and succulent wild-caught salmon is a Paleo-friendly grilled panini. Its a filling and tasty dish that works well for lunch or dinner.

Ingredients:

• 2 wild-caught salmon fillets
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 1 medium zucchini, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/2 red onion, thinly sliced
• 1 tablespoon coconut oil
• 4 large portobello mushroom caps
• 4 large lettuce leaves
• 1 avocado, sliced
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard

Instructions:

Grill at a medium-high temperature

Salmon fillets are seasoned with salt and black pepper after being rubbed with olive oil

Seared salmon on a grill for 45 minutes on each side, or until done

Take off of the grill and place aside

Heat the coconut oil in a skillet over medium heat

Add the red onion, bell pepper, and zucchini

Saut the vegetables for 5 to 7 minutes, or until they are soft

Grill portobello mushroom caps until they are tender, 3 to 4 minutes per side

To make a dressing, combine Dijon mustard and balsamic vinegar in a small bowl

Arrange the lettuce leaves on the paninis, then add the grilled salmon, sauted veggies, avocado slices, and grilled portobello mushroom caps on top

Add a balsamic-Dijon dressing drizzle

Shut the paninis and grill for two to three minutes on each side, or until crispy and golden

Cut paninis in half, then serve right away

Chicken Caesar Burgers

Chicken Caesar Burgers are a tasty and filling meal that take all the flavors of the classic Caesar salad and put them in a burger.

Ingredients:

• 1 lb ground chicken
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup Caesar salad dressing
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 4 hamburger buns
• 4 lettuce leaves
• 4 slices of bacon, cooked
• 4 slices of tomato
• 4 slices of red onion
• 4 slices of provolone cheese

Instructions:

Grate Parmesan cheese, add garlic powder, black pepper, Caesar salad dressing, and ground chicken to a bowl

Split the mixture in half and shape each half into a burger patty

Warm up the grill or pan on the stove over medium-high heat

Cook the burger patties for about six to seven minutes on each side, or until they are fully cooked

Put a slice of provolone cheese on top of each patty in the last minute of cooking and let it melt

You can grill or toast the hamburger buns until they are lightly browned

Start by putting a lettuce leaf on the bottom half of each bun

Then add a chicken Caesar patty, a slice of bacon, a slice of tomato, and a slice of red onion

Add more Caesar dressing to the top half of the buns and place them on top of the other ingredients

If you want, you can top the chicken Caesar burgers with more Parmesan cheese and black pepper before serving them hot

Have fun with your tasty Chicken Caesar Burgers

Creamy Berry Yogurt Parfait

Enjoy the refreshing Creamy Berry Yogurt Parfait, perfect for a hot summer day in Stockholm. The combination of creamy Greek yogurt, sweet berries, and crunchy granola will satisfy your taste buds.

Ingredients:

• 1 cup Greek yogurt
• 1/2 cup mixed berries strawberries, blueberries, raspberries
• 2 tablespoons honey
• 1/4 cup granola
• Fresh mint leaves for garnish

Instructions:

In a bowl, layer the bottom with a few spoonfuls of Greek yogurt

Add a layer of mixed berries on top of the yogurt

Drizzle honey over the berries for sweetness

Sprinkle granola for added crunch and texture

Repeat the layers until the bowl is filled

Garnish with fresh mint leaves

Serve immediately or refrigerate for a chilled treat

Wild Rice and Roasted Root Vegetable Bowl

Wild rice, roasted root vegetables, and a sweet balsamic honey dressing make up this hearty and healthy salad. This bowl is full of different tastes and textures, making it a healthy and filling meal.

Ingredients:

• 1 cup wild rice
• 2 cups water
• 2 cups mixed root vegetables carrots, parsnips, sweet potatoes, etc
• , diced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup baby spinach leaves
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/4 cup chopped pecans

Instructions:

Run cold water over the wild rice and let it drain

Put the wild rice and 2 cups of water in a medium saucepan

Bring to a boil, then turn down the heat, cover, and let it simmer for 45 to 50 minutes, or until the rice is soft and the water is gone

Take it off the heat and cover it for 5 minutes

Use a fork to fluff it up

Start by heating the oven to 400F 200C

Take a big bowl and add the diced root vegetables

Add the olive oil, salt, and black pepper

Place them in a single layer on a baking sheet

Put the vegetables in an oven that has already been heated

Roast them for 25 to 30 minutes, stirring every now and then, until they are soft and slightly caramelized

To make the dressing, mix honey and balsamic vinegar in a small bowl with a whisk

Put the cooked wild rice into four serving bowls

This will help you put the bowls together

Add baby spinach leaves, chopped fresh parsley, crumbled feta cheese, and chopped pecans to the top of each bowl

Add the honey balsamic dressing to each bowl and drizzle it over

Enjoy Serve the Wild Rice and Roasted Root Vegetable Bowls right away

Casa Dragones Guacamole

Elevate your Fourth of July celebration with this Casa Dragones Guacamole, infused with the smooth and complex flavors of Casa Dragones tequila. Its a refreshing and zesty dip that will be the star of your Independence Day gathering.

Ingredients:

• 4 ripe avocados, peeled, pitted, and mashed
• 1 small red onion, finely diced
• 2-3 cloves of garlic, minced
• 1-2 tomatoes, diced
• 1/4 cup fresh cilantro, chopped
• 1 jalapeo pepper, seeded and minced adjust to taste
• Juice of 2 limes
• 1/4 cup Casa Dragones tequila
• Salt and pepper to taste

Instructions:

Dice the red onion, mince the garlic, dice the tomatoes, chop the cilantro, and mince the jalapeo pepper

Put all of these ingredients in a large bowl

Then, add the Casa Dragones tequila and lime juice to the bowl and mix them together well

Add salt and pepper to taste in the guacamole

You can change the amount of lime juice, tequila, and jalapeo to get the taste and heat you want

Make sure the plastic wrap touches the top of the guacamole to keep it from turning brown, and put it in the fridge for at least 30 minutes before serving

It goes well with tortilla chips or on top of your favorite Fourth of July dishes

Have fun with your Casa Dragones Guacamole

Chicken Bacon Ranch Pasta Bake

This Chicken Bacon Ranch Pasta Bake is a tasty and comforting meal. It has soft chicken, crispy bacon, creamy ranch dressing, and gooey cheese. This meal is great for any event because its sure to please everyone.

Ingredients:

• 8 oz penne pasta
• 1 lb chicken breasts, diced
• 6 slices bacon, cooked and crumbled
• 1 cup ranch dressing
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped green onions

Instructions:

Warm the oven up to 190C 375F

As directed on the package, cook the pasta

Once its done, drain it and set it aside

Fry chicken cubes in a big pan until they are no longer pink

Put cooked pasta, chicken, crumbled bacon, ranch dressing, mozzarella cheese, Parmesan cheese, and chopped green onions in a large bowl

Put the mixture in a baking dish that has been greased

After the oven is hot, bake for 20 to 25 minutes, or until the top is bubbly and golden brown

Enjoy while hot

Mummy Truffle Cake Pops

Delicious and spooky Mummy Truffle Cake Pops perfect for Halloween or any fun occasion. These adorable treats are a hit with both kids and adults

Ingredients:

• 1 box chocolate cake mix
• 1 cup chocolate frosting
• 1 package white candy melts
• Mini chocolate chips
• Edible candy eyes

Instructions:

Bake the chocolate cake according to package instructions and let it cool completely

Crumble the cooled cake into a large bowl

Add chocolate frosting to the crumbled cake and mix until well combined

Shape the mixture into small truffle-sized balls and place on a lined baking sheet

Melt white candy melts according to package instructions

Dip each cake pop into the melted white candy, ensuring its fully coated

Place the coated cake pops back on the lined baking sheet

Before the candy coating sets, place two edible candy eyes on each cake pop to create the mummys eyes

Using a piping bag or a Ziploc bag with the corner snipped off, drizzle more melted white candy over each cake pop to create mummy bandages

Insert mini chocolate chips sporadically to represent mummys bandages unraveling

Allow the cake pops to set completely before serving