Jade Moona

This Smokey Chicken Flatbread combines tender grilled chicken with the bold flavors of barbecue sauce, melted mozzarella cheese, and fresh vegetables, all baked on a crispy flatbread.

Ingredients: 2 chicken breasts, grilled and sliced. 4 flatbreads. 1 cup shredded mozzarella cheese. 1 red onion, thinly sliced. 1 cup cherry tomatoes, halved. 1/2 cup barbecue sauce. 1/4 cup chopped cilantro. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Place flatbreads on a baking sheet. Spread barbecue sauce evenly on each flatbread. Top with grilled chicken slices, red onion, cherry tomatoes, and shredded mozzarella cheese. Season with salt and pepper. Bake in the preheated oven for 10-12 minutes, or until cheese is melted and bubbly. Remove from oven and sprinkle chopped cilantro on top. Slice and serve hot. Enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

These Spicy Sriracha Tuna Wraps are a perfect blend of heat and flavor. They make a quick and delicious lunch or dinner option.

Ingredients: 2 cans of tuna, drained. 1/4 cup mayonnaise. 2 tablespoons Sriracha sauce. 1 tablespoon lime juice. 1/4 cup chopped cilantro. 1/2 cup shredded cabbage. 4 large tortillas. Salt and pepper to taste.

Instructions: In a bowl, mix together the tuna, mayonnaise, Sriracha sauce, lime juice, and chopped cilantro. Season with salt and pepper to taste. Divide the shredded cabbage evenly among the tortillas, spreading it out in the center. Top the cabbage with the spicy tuna mixture. Roll up the tortillas tightly, tucking in the ends as you go. Slice each wrap in half diagonally and serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

Strawberry White Chocolate Cupcakes are a tasty treat that have the sweetness of ripe strawberries and the richness of white chocolate. It's great for any event or just because it's sweet.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/2 cup fresh strawberries, finely chopped. 1/2 cup white chocolate chips.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a cupcake tin. Mix the flour, baking powder, and salt together in a medium-sized bowl using a whisk. Put away. Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Slowly add the dry ingredients to the wet ones, mixing them in with the milk every so often. Start with the dry ingredients and end with the milk. Don't mix any further than that. The chopped strawberries and white chocolate chips should be added slowly and carefully. Fill each liner about two thirds of the way to the top with cupcake batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the cupcakes out of the oven and let them cool for a few minutes in the pan. Then, move them to a wire rack to cool completely. After the cupcakes have cooled, you can frost them and decorate them however you like. Have fun!

Prep Time: 15 minutes

Cook Time: 18-20

Crispy fried tofu served with a flavorful sesame-soy dipping sauce makes for a delicious vegan appetizer or main dish. The tofu is lightly coated in cornstarch and fried until golden and crispy, then topped with sesame seeds and green onions for extra flavor and texture. The sesame-soy dipping sauce adds a savory and slightly sweet kick, perfectly complementing the crispy tofu. This dish is simple to make yet packed with bold flavors.

Ingredients: 1 block extra firm tofu, pressed and sliced into rectangles. 1/2 cup cornstarch. 2 tablespoons vegetable oil. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. 1 teaspoon sesame oil. 1 teaspoon grated ginger. 1 clove garlic, minced. 1 tablespoon sesame seeds. 2 green onions, thinly sliced.

Instructions: Heat vegetable oil in a skillet over medium-high heat. Coat tofu slices with cornstarch. Fry tofu slices in the skillet until golden brown on both sides, about 3-4 minutes per side. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, grated ginger, and minced garlic to make the dipping sauce. Sprinkle fried tofu with sesame seeds and sliced green onions. Serve hot with sesame-soy dipping sauce.

Prep Time: 15 minutes

Cook Time: 10 minutes

People love this Pimento Cheese Sausage Dip, which makes it great for any party or game day. When you mix savory sausage, creamy cheeses, and flavorful seasonings, you get a dip that you can't stop eating.

Ingredients: 1 lb sausage. 1 cup shredded cheddar cheese. 1 cup shredded mozzarella cheese. 1 cup pimento cheese spread. 1/2 cup mayonnaise. 1/4 cup diced green onions. 1/4 cup diced red bell pepper. 1/4 cup diced green bell pepper. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. 1/4 teaspoon cayenne pepper. Salt and black pepper to taste. 1 tablespoon chopped fresh parsley, for garnish.

Instructions: Preheat oven to 350F 175C. In a skillet, cook sausage over medium heat until browned and crumbled. Drain excess fat and set aside. In a large mixing bowl, combine cooked sausage, shredded cheddar cheese, shredded mozzarella cheese, pimento cheese spread, mayonnaise, diced green onions, diced red bell pepper, diced green bell pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Mix until well combined. Transfer the mixture to a baking dish and spread it evenly. Bake in the preheated oven for 20-25 minutes, or until the dip is hot and bubbly. Garnish with chopped fresh parsley before serving. Serve warm with crackers, chips, or sliced baguette.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Mediterranean pasta dish features a vibrant olive sauce that requires no cooking, making it a quick and easy meal option. The combination of briny olives, tangy capers, and fresh herbs creates a burst of flavor that pairs perfectly with your favorite pasta.

Ingredients: 300g pasta of your choice. 1 cup mixed olives, pitted and chopped. 2 cloves garlic, minced. 1/4 cup extra virgin olive oil. 2 tablespoons capers, chopped. 1 tablespoon lemon juice. 1/4 cup fresh parsley, chopped. Salt and pepper to taste. Grated Parmesan cheese for serving optional.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Cut up some olives, garlic, capers, lemon juice, and parsley, and put them all in a large bowl. Pour extra virgin olive oil over the olives and mix them together by tossing them. Add pepper and salt to taste. Then, add the cooked pasta to the bowl with the olive sauce and mix everything together well. Serve right away, and if you want, top with grated Parmesan cheese.

Prep Time: 10 minutes

Cook Time: 10 minutes

This cocktail is cool and sour because it has cranberry, citrus, and vodka in it. This cocktail is great for any event and will make your day better.

Ingredients: 2 oz cranberry juice. 1 oz orange juice. 1 oz vodka. 1/2 oz triple sec. Splash of lime juice. Orange slice and cranberries for garnish.

Instructions: Fill a shaker with ice. Add cranberry juice, orange juice, vodka, triple sec, and lime juice. Shake well until chilled. Strain into a chilled cocktail glass. Garnish with an orange slice and a few cranberries. Serve and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

These One-Bowl Paleo Lemon Muffins are a gluten-free and refined sugar-free treat bursting with lemony goodness. They are easy to make and perfect for a quick breakfast or a snack on the go.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup honey or maple syrup. 3 large eggs. 1/4 cup coconut oil, melted. 1/4 cup fresh lemon juice. 1 tablespoon lemon zest. 1 teaspoon baking soda. 1/4 teaspoon salt.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large mixing bowl, combine almond flour, coconut flour, baking soda, and salt. Add in the eggs, honey or maple syrup, melted coconut oil, fresh lemon juice, and lemon zest. Mix until well combined. Spoon the muffin batter into the prepared muffin tin, filling each cup about 3/4 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy your delicious Gluten-Free Paleo Lemon Muffins!

Prep Time: 10 minutes

Cook Time: 20 minutes

These delicious Rainier Cherry Muffins are a delightful treat that combines the sweetness of Rainier cherries with the moistness of muffins. Perfect for breakfast or as a snack!

Ingredients: 1 cup Rainier cherries, pitted and halved. 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, melted. 1/2 cup buttermilk. 2 large eggs. 1 tsp vanilla extract.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Mix the flour, sugar, baking powder, baking soda, and salt together in a bowl. You will need to use a different bowl to mix the melted butter, buttermilk, eggs, and vanilla extract. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Fold the Rainier cherries in slowly. Fill each muffin cup with the same amount of batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Enjoy your Rainier Cherry Muffins that you made yourself!

Prep Time: 15 minutes

Cook Time: 18 minutes

These chocolate energy bites are a delicious and nutritious snack that's perfect for when you need a quick boost of energy. Packed with oats, almond butter, and cocoa powder, they're not only tasty but also satisfying. Plus, they're vegan-friendly!

Ingredients: 1 cup rolled oats. 1/2 cup almond butter. 1/4 cup maple syrup. 1/4 cup cocoa powder. 1/4 cup shredded coconut. 1/4 cup chopped nuts such as almonds or walnuts. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: A pinch of salt, shredded coconut, chopped nuts, maple syrup, cocoa powder, rolled oats, and a pinch of almond butter should all be mixed together well in a large bowl. Roll the dough into 1 inch-diameter balls with clean hands, then put them on a baking sheet lined with parchment paper. Put the baking sheet with the energy bites in the fridge for at least 30 minutes to make them firm. Once the chocolate energy bites are firm, put them in a container that won't let air in and put it in the fridge for up to a week.

Prep Time: 15 minutes

Cook Time: 0 minutes

This cast iron skillet fried chicken recipe makes chicken thighs that are crispy, juicy, and have a tasty crust made from seasonings. When you cook in a cast iron skillet, the food cooks evenly and the outside turns a perfect golden brown.

Ingredients: 4 chicken thighs. 1 cup all-purpose flour. 1 teaspoon salt. 1 teaspoon black pepper. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon cayenne pepper. 1/2 cup buttermilk. Vegetable oil for frying.

Instructions: In a bowl, mix together flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Pour buttermilk into a separate bowl. Dip each chicken thigh first into the buttermilk, then into the flour mixture, coating evenly. Heat vegetable oil in a cast iron skillet over medium-high heat. Once the oil is hot, carefully place the coated chicken thighs into the skillet, skin side down. Fry for about 6-8 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and place on a paper towel-lined plate to drain excess oil. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

For a cool take on the classic Caprese salad, try this Watermelon Caprese Salad with Balsamic Glaze. With its juicy watermelon, creamy mozzarella, and sour kick from the balsamic glaze, it's the perfect mix of sweet and savory tastes.

Ingredients: 4 cups cubed watermelon. 1 cup fresh mozzarella balls. 1 cup cherry tomatoes, halved. 1/4 cup fresh basil leaves. 2 tablespoons extra virgin olive oil. 2 tablespoons balsamic glaze. Salt and pepper to taste.

Instructions: Put the cubed watermelon, fresh mozzarella balls, and half-cut cherry tomatoes in a large bowl. Tear up the fresh basil leaves and put them in the bowl. Pour extra virgin olive oil over the salad and toss it together gently. Add salt and pepper to the salad as needed. Just before you serve the salad, drizzle the balsamic glaze over it. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

These Summer Tostadas with Spicy Black Beans, Avocado, and Corn Salsa are a perfect warm-weather dish. The spicy black beans and fresh corn salsa are complemented by creamy avocado and a zesty lime dressing. They're easy to make and bursting with flavor!

Ingredients: 1 can 15 oz black beans, drained and rinsed. 1/2 cup corn kernels fresh or frozen. 1 ripe avocado, diced. 1/2 red onion, finely chopped. 1/2 cup cherry tomatoes, halved. 1/4 cup fresh cilantro, chopped. 2 cloves garlic, minced. 1 lime, juiced. 2 tablespoons olive oil. 1 teaspoon cumin powder. 1/2 teaspoon chili powder. Salt and pepper to taste. 4 tostada shells or small corn tortillas. Optional toppings: sour cream, shredded cheese, hot sauce.

Instructions: In a medium-sized bowl, combine the drained black beans, corn kernels, diced avocado, finely chopped red onion, halved cherry tomatoes, and chopped cilantro. In a separate small bowl, whisk together minced garlic, lime juice, olive oil, cumin powder, chili powder, salt, and pepper. Pour this dressing over the black bean mixture and toss everything together gently to combine. Warm the tostada shells or corn tortillas according to package instructions or preference. To assemble, spread a generous amount of the spicy black bean and corn salsa mixture onto each tostada shell or corn tortilla. Add any optional toppings you desire, such as sour cream, shredded cheese, or hot sauce. Serve immediately and enjoy your delicious Summer Tostadas!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Smoky BBQ Chicken Thigh Sandwich is a flavor-packed delight, featuring tender grilled chicken thighs slathered in tangy BBQ sauce and topped with melted cheddar cheese. It's perfect for a quick and satisfying meal!

Ingredients: 4 boneless, skinless chicken thighs. 1/2 cup BBQ sauce. 4 slices cheddar cheese. 4 hamburger buns. 1/4 cup mayonnaise. 1 tablespoon olive oil. Salt and pepper to taste. Optional toppings: lettuce, tomato, onion.

Instructions: Warm up the grill or grill pan over medium-high heat. Add salt and pepper to the chicken thighs. Use olive oil to keep things from sticking on the grill. Cook the chicken thighs on the grill for 5 to 7 minutes on each side, or until they are done and have a little char on them. At the very end, when the chicken is still hot, brush BBQ sauce on both sides. On the grill, toast the buns for one to two minutes, until they are lightly golden. On the bottom half of each bun, spread mayonnaise. Grilled chicken thighs should go on the bottom bun. Then, put cheddar cheese slices on top of them. If you want, you can add toppings, and then put the top bun on top. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

These dark chocolate plum brownies are a delightful combination of rich, fudgy chocolate and juicy fresh plums, with the wholesome goodness of whole wheat flour.

Ingredients: 200g dark chocolate. 100g unsalted butter. 3 eggs. 150g whole wheat flour. 200g fresh plums, pitted and chopped. 150g granulated sugar. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt.

Instructions: Warm the oven up to 350F 182C. Line and grease a baking sheet. In a bowl that can handle heat, melt the dark chocolate and butter together over a pan of simmering water or in the microwave. Stir the mixture until it is smooth. Let it cool down a bit. Mix the eggs, sugar, and vanilla extract in a different bowl until the mixture is light and fluffy. Slowly add the melted chocolate mixture while stirring all the time until everything is well mixed. Just until they are mixed in, fold in the whole wheat flour, baking powder, and salt. Be careful not to mix too much. Add the chopped plums slowly. When the baking sheet is ready, pour the batter on top of it and spread it out evenly. Put it in an oven that has already been heated and bake it for 25 to 30 minutes, or until a skewer stuck in the middle comes out with moist crumbs still on it. Let it cool all the way in the tray before cutting it into squares.

Prep Time: 20 minutes

Cook Time: 25 minutes

This sour honey mustard chicken marinade is great for giving grilled chicken breasts more flavor. Adding sweet honey, sour Dijon mustard, and salty soy sauce together makes a perfectly balanced marinade that will make everyone want more. It's also gluten-free, so people with dietary restrictions can eat it.

Ingredients: 1/4 cup honey. 1/4 cup gluten-free Dijon mustard. 2 tablespoons gluten-free soy sauce. 4 boneless, skinless chicken breasts.

Instructions: In a small bowl, whisk together honey, Dijon mustard, and soy sauce until well combined. Place chicken breasts in a shallow dish or resealable plastic bag. Pour marinade over chicken, making sure each breast is well coated. Cover or seal the dish/bag and refrigerate for at least 30 minutes, or up to 4 hours, to allow flavors to meld. Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, discarding excess marinade. Grill chicken for 6-7 minutes per side, or until fully cooked through and juices run clear. Serve hot and enjoy!

Prep Time: 5 minutes

Cook Time: 15 minutes

Lemon Mousse Parfait is a light and citrusy dessert that tastes great and is great for any occasion. When you mix sour lemon mousse, smooth Greek yogurt, and the crunch of graham crackers, you get a wonderful texture and taste experience.

Ingredients: 1 cup heavy cream. 1/2 cup granulated sugar. 3 large egg yolks. 1/2 cup fresh lemon juice. 1 tablespoon lemon zest. 1 teaspoon gelatin. 2 tablespoons cold water. 1 cup Greek yogurt. 1 cup crushed graham crackers. Fresh berries for garnish.

Instructions: Put cold water in a small bowl and sprinkle gelatin on top. Let it bloom for 5 minutes. Mix the egg yolks, sugar, lemon juice, and lemon zest in a saucepan over medium-low heat. Whisk the mixture until it gets thick. Take it off the heat and stir in the bloomed gelatin until it's all stirred in. Let the lemon mix cool down until it's no longer hot. Heavy cream should be whipped in a different bowl until stiff peaks form. Mix the whipped cream into the lemon mixture slowly until everything is well mixed. Add the Greek yogurt and mix it in until it's smooth and creamy. Crush graham crackers and layer them on top of the lemon mousse in bowls or glasses for serving. Do it again, and then add a dollop of lemon mousse on top to finish. Put it in the fridge for at least two hours, or until it sets. Just before serving, top with fresh berries.

Prep Time: 20 minutes

Cook Time: 0 minutes